texas winter dinner

as i mentioned in my last post, i am allergic to cold and it was cold cold cold  in austin, tx today. so in attempt to battle the weather, tonights menu included soup and cornbread. (cornbread is a must have in cold weather- the oven set at a comfortable 425 degree temperature and the warm, sweet bread reward… bring on the cold!!… but not really).

cornbread was a given, but the soup was up in the air. it was between a cabbage and sausage soup or a lentil with sausage soup. after a quick vote and my husband’s cabbage veto, lentil soup with the turkey sausage won.

first thing was first, the browning of the sausage in my ever ready and well trusted cast iron dutch oven. each piece of sliced sausage was carefully browned and the juices left behind for the carrots and shallots.

as the carrots and shallots did their caramelizing thing, i mixed the cornbread. the “perfect cornbread.” this was the cornbread i grew up on. my mom made it anytime there was soup or any drift of cold air. i follow it to the t’s from my “better homes & garden, the new cookbook” that my mom gave me when i moved out of my parent’s house. it really is the perfect cornbread. i’ve tried other recipes and they just weren’t up to par; never matching the moist texture and sweet, cornbread taste.

the perfect cornbread... fluffy, sweet, moist with the perfect crusted edges

the main event was the lentil soup & completely made up as i went.

lentil soup, home scratch way

3 links turkey sausage, sliced
about 2 teaspoons of EVOO
2 cups sliced carrots
2 shallots, thinly sliced
about 3 cups chicken stock
1 cup water
1 1/2 cups lentils
4 cups fresh kale
2 cloves garlic
generous sprinkle of black pepper
pinch of crushed red pepper

start by heating olive oil in dutch oven. add sausage pieces and cook until browned. remove from pan. add carrots and shallots, cook about 5min (or until shallots are starting to become translucent). add stock and water, bring to boil. add lentils. cook for 30min. add sausage and cook 5min. add kale and garlic, cook for additional 10min. remove from heat, add pepper and red pepper. stir to combine and serve immediately.

sweetly spicy, perfect for a cold texas day

i hope this finds you warm and toasty, faith

 

 

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About faithbenitez

novice cook, expert food lover and day dreamer extraordinaire
This entry was posted in cold weather meals, soups, southern comforts, veggies and tagged , , , , . Bookmark the permalink.

2 Responses to texas winter dinner

  1. Pingback: home scratch cookin'

  2. Pingback: cabbage : love :: warm | home scratch cookin'

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