Rustic Potato and Sausage Soup

Rustic Potato and Sausage Soup

The new year is upon us…

Many of us are thinking of eating healthier, and I’m a firm believer that eating well and eating foods you enjoy should go hand in hand. Rustic Potato and Sausage Soup is guilt-free comfort food that’s loaded with kale and vegetables.  It’s a homey soup that’s warming and hearty with a rich tomato laced chicken broth, tender baby potatoes, Italian sausage and vegetables. Paprika, garlic, and fresh herbs give added depth of flavour to this rustic, chunky soup. 

Healthy potatoes, rich in potassium and vitamin C add fibre with their skins and a rustic earthiness.  Tender kale, also rich in nutrients, gently clings to all it surrounds for a wonderful spoonful.  It’s the best of both worlds, being hearty and comforting while still being healthy, satisfying, and full of flavour.  So even if eating better is not on your resolution list this year, you’ll still want a big bowl of this satisfying soup.  Enjoy!

Author:  Compelled to Cook

Rustic Potato and Sausage Soup
Print Recipe
Servings Prep Time
8 cups 20 minutes
Cook Time
35-40 minutes
Servings Prep Time
8 cups 20 minutes
Cook Time
35-40 minutes
Rustic Potato and Sausage Soup
Print Recipe
Servings Prep Time
8 cups 20 minutes
Cook Time
35-40 minutes
Servings Prep Time
8 cups 20 minutes
Cook Time
35-40 minutes
Ingredients
Servings: cups
Instructions
  1. Over medium heat add 1 tbsp of olive to a large pot or dutch oven. Add sausage links and cook until golden and no longer pink, turning often about 15 minutes.
  2. Remove cooked sausage to a paper towel-lined dish to absorb any excess fat. To the same pot add remaining 1 tbsp of olive oil over medium heat. Add onion, celery, carrots and garlic, sauté for 4-5 minutes until starting to soften and have sweat off some of their moisture.
  3. Pour in chicken broth and tomatoes crushed with your hands. Add potatoes, bay leaf, oregano, parsley, and both paprikas. Cover and simmer on low for about 10 minutes until potatoes are almost tender. While soup is cooking, chop kale and cooked sausage into bite-size pieces.
  4. Add kale and sausage to the pot and continue to cook partially covered for about 5 minutes until kale is cooked but still has some colour and bite. Season with salt and pepper and serve immediately with crusty bread if desired.

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I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
Creamy Caper Smashed Potatoes

Creamy Caper Smashed Potatoes

Creamy Caper Smashed Potatoes…oh my!

One of my quick and easy weeknight meals consists of broiled fish with a creamy caper paste.  It takes mere minutes to cook and is tender, moist and full of flavour.  I decided to use this same paste on smashed baby potatoes for an easy side dish that’s super delicious and pairs well with roasted meats and fish. 

Capers are the unripened flowers buds of Capparis spinosa or Capparis inermis and are generally dried and pickled.  Here’s a handy link from The Spruce Eats that tells you a little more about the amazing caper. 

You won’t be disappointed!

Roasted mini potatoes get a gentle smash and topped with a creamy caper paste made with capers, lemon, dill, mayonnaise, and parmesan cheese.  Crispy little potato disks with fluffy centres are the perfect base for the briny capers, fresh dill and creamy mayo.  

If you’re not familiar with capers, they’re a handy pantry item to have kicking around.  They’re pungent and briny and not all that good on their own, but combine them with cream, butter or lemon and you have a flavour explosion. They add a salty depth of flavour that enhances sauces, dressing, salads, and more. Enjoy!

Author: Compelled to Cook

Creamy Caper Smashed Potatoes
Print Recipe
    Servings Prep Time
    3-4 people 15 minutes
    Cook Time
    30-35 minutes
    Servings Prep Time
    3-4 people 15 minutes
    Cook Time
    30-35 minutes
    Creamy Caper Smashed Potatoes
    Print Recipe
      Servings Prep Time
      3-4 people 15 minutes
      Cook Time
      30-35 minutes
      Servings Prep Time
      3-4 people 15 minutes
      Cook Time
      30-35 minutes
      Ingredients
      Servings: people
      Instructions
      1. Preheat oven to 350℉. In a medium bowl toss together potatoes, olive oil and a sprinkle of salt and pepper.
      2. Spread out evenly on a baking tray and bake for 25-30 minutes, turning once, until just tender.
      3. While potatoes are baking, combine together mayonnaise, parmesan, capers, dill, lemon juice and pepper.
      4. Remove potatoes from oven and gently flatten each with a flat surfaced utensil (I use a metal potato masher) to a third of its original height.
      5. Set oven rack to 7" from broiler and turn oven to broil. Spread 1 tbsp of paste onto each potato. Broil for 2-3 minutes until golden and bubbly. Remove from oven and serve immediately, garnishing with fresh dill if desired.

      Affiliate Disclosure

      I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
      Cranberry Almond Roasted Broccoli

      Cranberry Almond Roasted Broccoli

      With the holidays fast approaching, it’s time to sift through old recipes, ponder new ones and somehow come up with a foolproof menu.  Cranberry Almond Roasted Broccoli is the perfect side dish for all your entertaining needs.  Not only because it has the perfect balance of savoury, crunchy and sweet, but because it roasts up in the same amount of time that it takes to rest a roast or turkey.  Meaning, you don’t need to worry about oven space or soggy vegetables.  

      Cranberry Almond Roasted Broccoli cooks up al dente with golden roasted edges.  Crunchy almonds and chewy, sweet cranberries add a wonderful dimension of texture and flavour that signifies the holidays. Quick and easy with little fuss and holds up well.   Enjoy!

      Recipe source for Cranberry Almond Roasted Broccoli:  Compelled To Cook

      Cranberry Almond Roasted Broccoli
      Print Recipe
        Servings Prep Time
        6-8 people 15 minutes
        Cook Time
        20 minutes
        Servings Prep Time
        6-8 people 15 minutes
        Cook Time
        20 minutes
        Cranberry Almond Roasted Broccoli
        Print Recipe
          Servings Prep Time
          6-8 people 15 minutes
          Cook Time
          20 minutes
          Servings Prep Time
          6-8 people 15 minutes
          Cook Time
          20 minutes
          Ingredients
          Servings: people
          Instructions
          1. Preheat oven to 400℉.
          2. Split broccoli spears into large bite-size pieces. Place broccoli and garlic on a large baking tray and drizzle with olive oil. Sprinkle with salt and pepper and toss to coat evenly. Spread out in a single layer.
          3. Roast for 7 minutes. Add almonds and turn broccoli. Continue to roast for another 7 minutes. Add dried cranberries and toss to combine. Return to oven for 5-6 minutes until broccoli is tender and almonds are golden. Serve immediately.

          Potato Crusted Halibut

          Potato Crusted Halibut

          Prefer gluten free, but want crispy, golden panfried fish?  Potato Crusted Halibut is a lovely, light entree that’s not only gluten free but a quick and easy weeknight meal that satisfies crispy cravings. 

          Potato flakes are a great alternative to bread crumbs or cracker crumbs in most instances.  They fry up crisp just like bread crumbs, are neutral in taste and can take on herbs and spices, letting the flavour of your fish shine.  For this recipe I used thin halibut fillets that cooked up flaky in minutes.  I also served the Potato Crusted Halibut with my Tomato Relish, which is a wonderful, fresh accompaniment.

          One of my goals for this blog was to showcase how potato flakes can be used as a coating/breading but also to point out that it’s not limited to fish or breading for that matter.  It can be used most places that bread crumbs are used like breaded chicken cutlets, meatballs, salmon cakes or thickening soup like my Broccoli Cheddar Soup So maybe you’re looking for gluten free, or maybe just want a change? Remember potato flakes are for more than just mashed potatoes. Enjoy!

          Recipe source for Potato Crusted Halibut:  Compelled To Cook

          Potato Crusted Halibut
          Print Recipe
            Servings Prep Time
            4 people 15 minutes
            Cook Time
            6 minutes
            Servings Prep Time
            4 people 15 minutes
            Cook Time
            6 minutes
            Potato Crusted Halibut
            Print Recipe
              Servings Prep Time
              4 people 15 minutes
              Cook Time
              6 minutes
              Servings Prep Time
              4 people 15 minutes
              Cook Time
              6 minutes
              Ingredients
              Servings: people
              Instructions
              1. Pat fish fillets dry with a paper towel and season generously with salt and pepper on both sides.
              2. Whisk eggs together in a shallow bowl.
              3. Add potato flakes to a separate shallow bowl and season with dried herbs if desired, 1/4 tsp salt and 1/8 tsp pepper.
              4. Heat olive oil in a medium size non stick skillet until hot over medium heat.
              5. Dunk one fish fillet into eggs to coat evenly, then place into potato flakes. Flip to coat evenly on both sides. Add to hot pan and repeat with remaining fish fillets. Panfry for 2-3 minutes per side until golden. Remove from pan and serve immediately with Tomato Relish or your favourite tartar sauce.
              Recipe Notes

              -Be sure to use potato flakes and not the ground potato meal as typically used for boxed instant mashed potatoes.  I found the potato flakes at my local bulk barn.

              -Serve with Tomato Relish

              -The thickness of your halibut may vary from mine, which were on the thinner side.  Thicker fillets may require 30-60 seconds more cooking per side.

              Broccoli Cheddar Soup

              Broccoli Cheddar Soup

              By far, one of my favourite classes I took while in culinary school was “Soups & Sauces”.  Along with the five mother sauces, I learned how to make consommé and other traditional soups like Mulligatawny.  But what I learned the most, was the basic skill set that enabled me to make any soup I wanted or turn ingredients that I have on hand into something delicious. The “roux” was a big component to the class, and I remember little of alternate diet considerations.  Hence, with a world trying to cut out, or at least cut back on their gluten intake, I thought it best to skip the roux in this wonderfully thick and delicious Broccoli Cheddar Soup.  

              It’s still thickened up a little, but I opted to use potato flakes instead of the traditional roux.  By doing so, I’ve not only cut out the gluten but used less fat, with wonderful results.  It’s also relatively healthy, as there’s minimal added fat and milk is used instead of cream.  Trust me, you won’t be missing a thing with the hints of oregano and mustard. Thick, creamy, loaded with broccoli and swirled with cheddar cheese, Broccoli Cheddar Soup is a must to make this fall. Enjoy!

              Recipe source for Broccoli Cheddar Soup:  Compelled To Cook

              Broccoli Cheddar Soup
              Print Recipe
                Servings Prep Time
                3-4 people 20 minutes
                Cook Time Passive Time
                35 minutes 5 minutes
                Servings Prep Time
                3-4 people 20 minutes
                Cook Time Passive Time
                35 minutes 5 minutes
                Broccoli Cheddar Soup
                Print Recipe
                  Servings Prep Time
                  3-4 people 20 minutes
                  Cook Time Passive Time
                  35 minutes 5 minutes
                  Servings Prep Time
                  3-4 people 20 minutes
                  Cook Time Passive Time
                  35 minutes 5 minutes
                  Ingredients
                  Servings: people
                  Instructions
                  1. Cut stems off broccoli, cutting very close to the flowerettes. Separate flowerettes into small pieces. Set aside 3 cups of flowerettes. Using a vegetable peeler, lightly peel the thick skin from the thicker stem pieces, discard skin. Chop stems, along with any remaining flowerettes into 1/2" chunks.
                  2. In a medium pot, heat butter over medium heat until foamy. Add shallots and garlic, cook until soft, about 5 minutes, stirring occasionally. Add chopped broccoli, 3 cups chicken broth and oregano. Bring to a simmer, cover and cook until very tender, 15-20 minutes. Stir in potato flakes and Dijon mustard. Allow to cool for 5 minutes, stirring occasionally.
                  3. Using a blender or submersion blender, blend soup until smooth. Return to pot, add milk and broccoli flowerettes. Bring to a gentle simmer and cook covered until flowerettes are tender, about 10-12 minutes, stirring occasionally. Remove from heat and season with salt and pepper. Adjust thickness with more broth if needed. Stir in cheese. Serve immediately garnished with additional cheese if desired.
                  Recipe Notes

                  -recipe yields 5 1/2- 6 cups.

                  -for vegetarian option, use vegetable broth instead of chicken broth.

                  -if serving to guests, cook and cool 1 cup of flowerettes separately. Stir into soup to warm just before adding cheese.  This provides wonderful colour and freshness.

                  Honey Garlic Carrots and Parsnips

                  Honey Garlic Carrots and Parsnips

                  With food feasting holidays like Thanksgiving and Christmas just around the corner, I find myself thinking about side dishes and how having plenty of options makes meal planning easier.  Honey Garlic Carrots and Parsnips is one of my personal favourites, as it’s not only delicious but simple and a good pairing most anything.

                  Don’t let the parsnips fool you either, they’re wonderful in combination with the carrots and the honey helps to bring out their natural sweetness and highlights their earthy flavour. Additionally, these amazing Honey Garlic Carrots and Parsnips hold up well both in texture and colour for serving, giving you time to breathe as you rush to get everything on the table.

                  Recipe source for Honey Garlic Carrots and Parsnips:  Compelled To Cook

                  Honey Garlic Carrots and Parsnips
                  Print Recipe
                    Servings Prep Time
                    6-8 people 25 minutes
                    Cook Time
                    8-10 minutes
                    Servings Prep Time
                    6-8 people 25 minutes
                    Cook Time
                    8-10 minutes
                    Honey Garlic Carrots and Parsnips
                    Print Recipe
                      Servings Prep Time
                      6-8 people 25 minutes
                      Cook Time
                      8-10 minutes
                      Servings Prep Time
                      6-8 people 25 minutes
                      Cook Time
                      8-10 minutes
                      Ingredients
                      Servings: people
                      Instructions
                      1. Peel and trim carrots and parsnips. Cut into 2" lengths and then slice a small amount from one side to allow the piece to sit flat. Slice a small amount off remaining 3 sides to square up the piece (see note). Cut into 1/4" slices and then cut each slice into 1/4" batons.
                      2. Heat butter in a medium skillet until foamy, add garlic and sauté for 30-60 seconds, stirring once or twice. Add in carrots and parsnips, stir to coat with butter and garlic. Add water, cover and cook over medium heat for about 4-5 minutes, stirring once or twice.
                      3. Remove cover and increase heat to high to evaporate any left over water and allow the vegetables to finish cooking, about 3-4 minutes ( they will start to caramelize slightly).
                      4. Once they are cooked to your liking, remove from heat and stir in honey, parsley, salt and pepper. Serve immediately.
                      Recipe Notes

                      -if using salted butter, adjust additional salt to taste.

                      -the 2" sections do not need to be perfectly square as that much trimming creates a lot of waste. What is important, is to make sure they are similar in size for even cooking.