Monthly Archives: June 2010

Sausage, Sweet Potato, and Spinach Soup

Here is another recipes from The Kitchen Sink Recipes blog. I made this back in the dead of a Wisconsin winter when there was a few inches of snow on the ground and the wind was bitter cold. I substituted spinach for the kale in the original recipe because there was no kale at the local grocery store we went to. Jason loves soup in the winter and this is hands-down, Jason’s favorite. The spice from the sausage penetrates the soup and is calmed by the sweetness of the sweet potato.

Sausage, Sweet Potato, and Spinach Soup


  • 1 tablespoon olive oil
  • 4 cups chopped onion (about 2 large)
  • 1 teaspoon salt, divided
  • 1 teaspoon crushed red pepper
  • 6 garlic cloves, thinly sliced
  • 1 pound bulk spicy turkey Italian sausage (I used Jennie-O hot sausages)
  • 8 cups coarsely chopped peeled sweet potato (about 2 1/4 pounds)
  • 5 cups water
  • 4 cups fat-free, less-sodium chicken broth
  • 1 bunch spinach, chopped
  • 1 (16-ounce) can chickpeas or white beans, drained and rinsed


  1. Heat oil in a large Dutch oven or pot over medium-high heat. Add onion; sauté 5 minutes. Add 1/2 teaspoon salt, pepper, and garlic; sauté 1 minute.
  2. Remove casings from sausage; add sausage to pan. Cook 5 minutes or until sausage is lightly browned, stirring to crumble.
  3. Add potato, 5 cups water, and broth; bring to a boil.
  4. Reduce heat, and simmer 8 minutes. Gradually add kale; cook 10 minutes or until tender.
  5. Stir in remaining 1/2 teaspoon salt (to taste) and beans; cook 5 minutes or until thoroughly heated.

Chipotle Chicken Burritos

Jason and I are pretty boring when it comes to Mexican food. We usually just brown up some ground turkey with an onion and add green peppers and taco seasoning. I was excited to try out a more authentic Mexican recipe (meaning one that doesn’t come from a pouch). This is a recipe from one of my favorite food blogs a few months ago. The recipe is adapted from Food and Wine, which has resulted in me seriously considering subscribing to the magazine.


  • 1 pound skinless chicken breasts
  • 1 medium onion, quartered, plus 1 small onion diced
  • 2 garlic cloves, crushed
  • 2 bay leaves
  • 2 tsp canola oil
  • 1/4 tsp brown sugar
  • 1 large chiptole in adobe sauce plus 1 TBSP adobo sauce
  • 1 cup canned diced tomatoes in their own juice
  • salt and pepper
  • 1/2 cup fat-free sour cream
  • 3 TBSP canned chopped green chiles, drained
  • 1.5 TBSP water
  • 4-12″ whole wheat flour tortillas, warmed
  • 3 ounces shredded mozzarella cheese
  • 15 ounce can black beans, rinsed and patted dry
  • 1/2 cup pico de gallo salsa
  • 1/2 cup guacamole


  1. In a large skillet, combine chicken breasts, quartered onion, garlic, and bay leaves. Add enough water to cover the chicken and bring to a simmer. Cover and cook over low heat until the chicken in fork tender. Remove the chicken and shred it into bite size pieces. Transfer t o a medium bowl.
  2. While the chicken is cooking, heat oil and add the diced onion. Saute for 1 minute and then add the brown sugar. Cook until the onion is golden brown. Add the chipotle, adobo sauce, and tomatoes. Simmer over low heat until thickened (about 10 minutes). If you’d like, pour into a food processor or blender and blend until smooth. Pour over chicken and season with salt and pepper.
  3. In a blender, combine the sour cream with the green chilies and water. Puree until smooth. Season with salt and pepper.
  4. Sprinkle tortillas with cheese. Top with chicken mixture and remaining sauces (chilie sauce, salsa, and/or guacamole). Fold the sides over and the bottom of the tortilla up over the filling. Roll up and secure with a toothpick.
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Posted by on June 14, 2010 in Chicken, Favorites


Tofu Cheesecake

It has been a few years since I last made this recipe, so I do not have a picture.  I first made this cheesecake when I was living in Green Bay. I was hesitant to tell my roommates (and Jason) that is was actually made from tofu and not cream cheese…so I didn’t. Well, at least not until AFTER they told me what they thought. They all said how much they liked it and the cake disappeared just as fast (if not faster) than a regular cheesecake. If you are a tofu novice, I highly recommend this recipe!



  1. 1 ½ cup granola
  2. 1/3 cup melted butter


  1. 2 eggs
  2. ¾ cup of honey
  3. 1 tbsp almond extract
  4. 1 ripe banana*
  5. ¼ cup soy milk
  6. 1/3 cup sifted whole wheat flour
  7. 2 tbsp nutritional yeast
  8. 1 cup of crumbled, firm tofu 


  1. Pre-heat oven to 350F
  2. Spread granola evenly in a square 8” cake pan and drizzle melted butter over it
  3. In a blender, combine eggs, honey, almond extract, banana and milk; blend on medium speed.
  4. While still blended, add flour, yeast and tofu.
  5. Once smooth, pour over granola.
  6. Bake for 1 hour and allow to cool completely before serving.

*I did not use this when I did it and it worked fine.