Lately, I’ve been thinking a lot about this little, old blog and what she needs.
A face lift, maybe?
Better writing? Always.
If you’ve been following for a while you know that a couple of times a year, I have to step away from Main St. Cuisine because things get busy with the pace of our family and other commitments.
While I’m away, I generally lose contact with what’s going on around the WordPress community. Although I’ve not met a single one of these bloggers, you begin to feel connected to them, what they’re making in their kitchens, family events, and their travels.
I’ve made a sort-of pledge this year to write more consistently. There’s a creative therapy that comes with writing and cooking for that matter. And while I don’t expect any prizes to come my way, I want to continue to write.
That’s one thing that’s needed…more consistent postings.
In the meantime, for my non-blogging friends…I want to share a few of my favorite bloggers. They do consistently good work.
After reading this post, I was inspired to cultivate a list. A list of those whose effort and work I genuinely appreciate.
To be truthful, I don’t always get to every single post. But, they deserve to be mentioned. They’re that good.
Here they are:
Thanks for sticking with this rather long post. It’s time to get started with making the turkey, kale and brown rice soup. So, let’s begin.
You’ll start with 4 large shallots, chopped, 1 large red bell pepper, cut into 1/2-inch pieces and about 3 carrots, also cut into 1/2-inch pieces. Meanwhile, heat 2 tbsp of extra-virgin olive oil in a Dutch oven over medium-high heat.
Saute the vegetables until they begin to soften (about 8-10 minutes) and then add 8 ounces of ground turkey and continue to stir and cook until the turkey turns white and begins to brown slightly at the edges.
Add 1 tbsp of herbs de Provence to the pot. Next, add 4 cups of low sodium chicken broth, 1 15-ounce can of diced tomatoes, drained and 1 cup of cooked brown rice. Bring the mixture to a boil.
Finally, add 4 cups of chopped kale (the cups should be packed, so don’t be fooled by my photo). Stir in the kale. Add 3/4 tsp of kosher salt and 1/2 tsp freshly ground black pepper. Reduce the heat to low, cover and let simmer until the vegetables are softened and the kale cooks down, about 15 minutes. Season with the remaining 1/4 tsp of kosher salt.
Ladle into bowls and top off with Parmesan if using.
Adapted from Giada’s Feel Good Food by Giada DiLaurentiis.
To see the original recipe click here.
Turkey, Kale and Brown Rice Soup
2 tablespoons extra-virgin olive oil
4 large shallots, chopped
3 medium carrots, cut into 1/2-inch pieces (about 1 1/3 cups)
1 large red bell pepper, cut into 1/2-inch pieces (about 1 1/2 cups)
8 ounces ground white turkey meat, broken into small chunks
1 tablespoon herbes de Provence
4 cups low-sodium chicken broth, plus more as needed
One 15-ounce can diced tomatoes in juice, drained
1 cup cooked brown rice
1 small bunch kale, coarsely chopped (about 4 packed cups)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup freshly shaved Parmesan, optional
Heat the oil in a large pot over medium-high heat. Add the shallots, carrots and bell pepper and saute, stirring frequently, until the vegetables begin to brown and soften slightly, 8 to 10 minutes. Add the ground turkey and stir until the meat turns white and begins to color very slightly around the edges, 5 to 7 minutes. Add the herbes de Provence and stir, 1 minute. Add 4 cups broth, tomatoes and rice. Bring to a boil. Stir in the kale and season with 3/4 teaspoon salt and the freshly ground black pepper. Reduce the heat to medium-low. Cover and simmer until the vegetables are tender, about 15 minutes. Season with the remaining 1/4 teaspoon salt.
Ladle the soup into bowls. Top each serving with Parmesan, if using, and serve.