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Kale makes for souped up recipe

This week I would like to share with you a wonderful flavor in soup — kale.

If you’re not familiar with kale, don’t be afraid to try it. Every time I make this soup, I get a request for the recipe.

Kale can be found in any grocery store in the produce department. An added benefit — not only does kale add a flavor of its own, it’s a green, healthy ingredient.         

Kale Soup

1 medium onion, chopped

2 slices bacon, diced in quarter-inch pieces

2 cloves garlic, minced

1 ounce chicken bouillon

1 quart water

2 medium potatoes, cut in half lengthwise

2 cups kale greens, sliced into thin strips

1 1/2 cups sausage links, pre-cooked and cut into bite-size pieces

3/4 cup heavy whipping cream

Place sausage links on a sheet pan and bake at 300 degrees for 15-20 minutes or until done. Place onion and bacon into a 4-quart saucepan and cook onions over medium heat until the onions are almost clear. Add garlic and cook for 1 minute. Add chicken bouillon, water and potatoes, bring to a simmer for 15 minutes. Add remaining ingredients and simmer for 5 more minutes and serve.

Steph’s Artichoke Dip

2 8-ounce blocks of cream cheese

1 can artichoke hearts

1 jar of roasted red bell peppers

1 1/2  cups grated parmesan cheese

Garlic (I put in a couple tablespoons of the minced garlic in the jar)

Chop up the artichokes and peppers and throw it all in a little crockpot an hour before you’re going to snack and it’s done. You can add a little sour cream to it or anything you want.

Flat Bread Tacos with Ranch Sour Cream

1 cup sour cream

2 teaspoons ranch salad dressing mix

1 teaspoon lemon juice

1-1/2 pounds ground beef

1 can pinto beans, rinsed and drained 

1 can diced tomatoes, undrained ( I used chunky salsa)

1 envelope taco seasoning

1 tablespoon hot pepper sauce (optional)

Whole grain pitas (found in the deli)

In a small bowl, combine sour cream, dressing mix and lemon juice. Chill until serving. Cook beef over medium heat until cooked through. Drain and add beans, tomatoes, taco seasoning and pepper sauce; heat through. To serve, spread each pita with two tablespoons ranch sour cream and two-thirds of a cup of meat mixture. Serve with your favorite toppings.

GARY’S TIP: If you have added too much salt to soups or stews, add a little sugar.

FOOD FOR THOUGHT: An open mind is often an invitation to somebody to drop a worthwhile thought into it.