I have one word to describe tonight’s dinner… great. I did not need to eat a whole lot to be full. It started snowing on December 1st and it has been very cold ever since then. This was the perfect dinner for a snowy cold day! This recipe comes from Cooking Light the essential dinner tonight cookbook. This book is amazing and I am so happy that I have it.
North Woods Bean Soup
1 cup of baby carrots, halved
1 cup chopped onion
2 cloves of garlic, minced
7 ounces turkey kielbasa, halved lengthwise and cut into 1/2 inch pieces
4 cups fat free, less sodium chicken broth
1/2 teaspoon dried Italian seasoning
1/2 teaspoon black pepper
2 (15.8 ounces) cans Great Northern Beans, drained and rinsed (opps I forgot to rinse the beans)
1 (6 ounce) bag fresh baby spinach leaves ( I added 12 ounces yum)
1. Heat a large saucepan over medium – high heat; coat with cooking spray. Add carrots, onion, garlic, and kielbasa; saute 3 minutes, stirring occasionally. Reduce heat to medium; cook 5 minutes. Add broth, Italian seasoning, pepper, and beans. Bring to a boil; reduce heat, and simmer 5 minutes.
2. Place 2 cups of soup in a food processor or blender , and process until smooth. Return pureed mixture to pan, and simmer 5 minutes. Remove soup from heat. Add spinach stirring until spinach wilts. Yield 5 servings.
Country apple coleslaw
Combine 1/4 cup red wine vinegar, 3 tablespoons brown sugar, 1 teaspoon canola oil, and 1/4 teaspoon salt in a microwave safe bowl, microwave at HIGH 1 minute. Add 1 10 ounce package coleslaw, 2 cups chopped apple, and 1/2 cup raisins ; toss well to coat. Serve chilled or at room temperature.
Pumpernickel bread with Honey butter
I creamed 4 tablespoons of butter and then mixed 3 squirts of honey until combined.