Sausage Veggie Couscous Soup in the Ninja Cooking System

Do you love the raw e-cards that are flying around the web? If not stop reading here & scroll down to the recipe. You've been warned. I love reading those & enjoy the subsequent belly laugh.  I also get a kick out of the ones that shame their pet. Maybe you have seen the one of a dog with a tag around his/her neck that says "I licked my brothers balls" or "I chewed the face off an antique stuffed panda bear".  Well today its my turn to shame. Not my pet, though.

So this soup is chunky, hearty, flavorful and healthy.  I love this soup. Really. I can eat it for lunch and dinner, then lunch and dinner the next day.  Then the leftovers go in the freezer for another time. But I really shouldn't have leftovers, except that my husband is super duper picky. It's kind of a plague of sorts, for a food blogger, to be so restricted. You see, he is an amazing husband...I love him for sooo many reasons, he is; strong, loving, has an amazing work ethic, a can-do attitude, he's seriously smart, mostly patient, caring dad and the list goes on (and on).  But what he isn't is adventurous in the dining department.

 We were at the Longsdale Market in Vancouver, Canada many moons ago, before marriage & I ordered each of us a bubble tea. He looked at the gigantic straw, the bubble tea, looked at me, took a sip and his face became crazed. Really. He ran for the garbage can and spit it out.

Bubble tea is out, Thai food and Vietnamese Pho are out of the question & as far as couscous goes, that's just simply not happening. It's like a relative to the bubble tea balls, or so he tells me.

So if you love a delicious soup and aren't afraid of the couscous give this one a try.  If you're like my husband, well. I'm sorry, I can't help you today. Alright, I suppose you could substitute the noodles for couscous. Maybe.

Sausage Veggie Couscous Soup

• 3 mild Italian sausage links, casings removed
• 3 whole carrots, peeled and diced
• 1 onion, diced
• 2 cups fresh cauliflower, diced
• 2 cups fresh broccoli, diced
• 1 large fire roasted red pepper diced (I usually use the jar variety)
• 1 can canellini beans
• 1 cup uncooked pearl couscous (otherwise known as Israel couscous)
• 8 cups beef broth
• a few dashes of worcestershire sauce
• 4 cups water
• salt and pepper to taste

In the Ninja Cooking System on Stove top high, fry the sausage for about 10 minutes. Break into smaller pieces.  Add onions, carrots, broccoli, & cauliflower. Fry for another 10 minutes.

Add beef broth & water. Place lid on top and cook for an additional 10 minutes.

Remove lid, add beans, couscous, red pepper, worcestershire sauce, salt and pepper. Turn the Stove Top dial to medium. Place the lid on top and cook for 15 minutes.

Serves 10 people

Creamy Turkey Noodle Stew

I hope that your holiday was everything you wished for it to be. We had a lovely evening at my folks house with extended family. There were a lot of laughs during the white elephant exchange.  My 70 something dad got stuck with a 2013 Twilight calendar and book! I ended up with my own gourmet foodie gift basket. It got passed along to my nephew who just graduated and moved into his very first place. I remember when....

If your family likes turkey noodle casserole then you might give this one a try. I call it a cousin of the casserole.  Here's what you'll need:

Creamy Turkey Noodle Stew

• 2 cups leftover turkey pieces or 2 cups diced turkey 
• 2 teaspoons oyster sauce
• 1 can Progresso Creamy Portebello Mushroom Cooking Sauce
• 2 cups frozen mixed veggies (I used cauliflower, carrot & broccoli)
• 2 cups sour cream
• 6 slices of Havarti cheese
• 1 cup milk
• 4 cups chicken broth
• 4 cups uncooked egg noodles
• 1 onion, diced
• 1 tablespoon vegetable oil
• salt and pepper

Using the Ninja Cooking System, fry the onion and oil on medium for about 8 minutes. Add the turkey, oyster sauce, chicken broth, mushroom cooking sauce & mixed veggies.  Stir.  Place the lid on top of the Ninja Cooking System and allow the ingredients to cook for about 10 minutes.

Stir again then add milk, sour cream & cheese. Allow to cook for a few minutes. Last, add uncooked egg noodles. Continue to cook on medium stove top for 10 more minutes.

Season with salt and pepper & serve.

Gluten Free Soy Chorizo & Veggies with Pasta

                               Try this fast & flavorful meal.

                                It's great for lunch, dinner or as a side dish.

I was reading labels and lingering far too long in the deli area at Trader Joe's when a kind employee suggested I try the soy chorizo.  I don't think I would have tried it without being suggested to do so.  There's something about animal fat that makes everything taste better & noticing that there isn't any animal fat I was concerned.  

He suggested I try the soy chorizo in a home made chili & insisted it was delicious. So I caved. 

I whipped up this spicy & healthy meal.  I thoroughly enjoyed the soy chorizo & 

                               I didn't miss the animal fat. 

     I hope you'll give it a try and tell me what you think.

• 12 ounces vegan/gluten free soy chorizo
• 12 ounces "Fiesta frozen vegetables"
• 2 cups uncooked pasta (Rice noodles, wheat noodles, egg noddles...whichever you prefer)  Today I used egg noodles.
• 1/3 cup vegetable oil
• 1/2 cup water

Remove soy chorizo from casing.  Place oil in a fry pan & add soy chorizo. Add frozen veggies & 1/2 cup water.  Cover and saute on medium for about 12 minutes.  Stir occasionally.

Cook pasta according to package directions.  Drain and add to the soy chorizo/veggie mixture. Toss to coat in the fry pan. Serve immediately.

Serves: 6 lunches