Sausage, Potato and Swiss Chard Soup

After work, I went to the store to catch up on some Christmas shopping. Luckily, I knew exactly what I needed and was in and out pretty quick. But, by the time I got home it was late. We tend to eat really late at my house. Most people are PJing it up and watching Dancing with the Stars and I am starting dinner. The hubby gets home from work late so I try to time it so I finish as he is getting home.

I opened the fridge and noticed the chard was starting to look a little sad. Compared to collards and kale, Swiss chard does not hold up as well after a day or two. I had chicken and turkey sausage and a few potatoes. Voila! Easy sausage chard potato soup.

This soup is perfect for a chilly day. The spice of the soup warms you to the core. It is so easy. Plus, by using chicken and turkey sausage, you cut down the amount of fat in half. I like to use Applegate Organics sausage. I tried a few of their other flavors and they are all delicious. Plus, they're Gluten and Casein Free for those who have dietary restrictions.

Sausage, Potato and Swiss Chard Soup
Adapted from canadianliving.com

Ingredients: 
4 links (12 oz total) spicy chicken or turkey sausage (I used Applegate Organics Fire Roasted Red Pepper chicken and turkey sausage), sliced into 1/2 wide pieces. If spicy is not your thing, use Italian chicken sausage.

1 tbsp olive oil
1 large onion, chopped
4 garlic cloves, minced
3 cups cubed peeled potatoes, (about 4 potatoes)
1/2 tsp pepper
1/4 tsp hot pepper flakes or to taste
2 cups chicken stock
3 cups water
1 bunch Swiss chard, leaves removed from center rib and coarsely chopped
salt to taste

Directions:
Heat oil in large pot over medium-high heat. Brown sausage, stirring occassionally. Remove sausage and place on paper towel lined plate to remove excess oil. Drain a bit of the oil from the pan. There won't be much if using chicken/turkey sausage. Add onions, garlic, potatoes, pepper flakes and pepper, and saute for several minutes until onions are translucent. Add the stock and water and bring to a boil. Reduce heat and simmer until potatoes are cooked. Add Swiss chard and cook until tender, about 5 minutes. Season to taste.

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Roasted Chicken

Yesterday was one of those rare Sundays where we had nothing planned. No family events. The yard did not need tending to. The hubby didn't have to work from home. Ahhh it was nice to stay in lounging in my monkey sweat pants. We managed to catch up on other household stuff like tackle the mountain of laundry. While we did that, I roasted a chicken. I always buy a few whole chickens to freeze when I encounter a super sale. The Perdue bird I bought was about 4 pounds, cost 3 bucks and will feed us for two meals. Not too shabby! Remember to remove the giblets before roasting. You can use them to make some stuffing if you'd like. Also, if you sing to chicken like I do while washing it, the chicken comes out tastier. No joke.

I served the chicken with a side of roasted rosemary red-skinned potatoes and roasted buttercup squash.

Nothing like having a house smelling of fabric softener and roasted chicken :)

Roasted Chicken

Adapted from Food.com

Ingredients:
2 medium onions, sliced
2 tsps salt
2 tsps paprika
1 tsp cayenne pepper
1 tsp thyme
1 tsp garlic powder
1 tsp black pepper
1 large roasting chicken (with pop-up timer if possible)
1 cup of white wine
2 cups of chicken stock
1 lemon

Directions:
Preheat oven to 400 degrees F. Place onions in a roasting pan. Remove chicken gibletss, rinse chicken, pat dry and place in roasting pan. Pour wine and stock into the pan. Mix all the spices and rub over the outside of the chicken. Try to get some inside the cavity as well as under the skin. Cut the lemon in half. Squeeze the juice of half a lemon into the cavity and then throw that lemon half into the cavity as well. Cut the other half of lemon into slices and place into cavity. Cover with lid or aluminum foil and bake for an hour and a half to an hour and three quarters. Every 30 minutes, baste chicken with pan juices. If using a meat thermometer, insert the thermometer into the inner thigh and it is cooked when it reads 165 degrees F. Remove and let stand covered for 15 minutes.

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