Pizza Supreme Soup

Nothing beats a warm bowl of soup in the winter. Especially if said soup taste just like a slice of supreme pizza! 

This is no wimpy, frilly "girl soup" either.  This one is hearty and definitely one that will keep you full and appeal to the boys in your life.  Well, my boys still didn't touch it but only because they wouldn't touch a piece of supreme pizza either. They stick to Italian Sausage mainly.

Pizza Supreme Soup

1 pound Italian sausage
1 bag of frozen mixed peppers and onions
 or one cup red and yellow peppers, sliced and one cup of onions
2 cans petite diced tomatoes
3 cloves of garlic
2 pinches of red pepper flakes
3 oz chopped turkey pepperoni
4 oz chopped hard salami
1 teaspoon Italian Seasoning
4 cups chicken stock/broth
2 large handfuls of Spinach/Arugula mix
3/4 cup sliced olives
1/2 cup sliced mushrooms, optional
Mozzarella cheese, grated

Brown Italian sausage. After a few minutes, add the onion, green pepper, garlic, red pepper flakes, salt, pepper, basil and oregano. (I used Tuscan Sunset from Penzey's).

When the onions are translucent, add pepperoni and salami.  Cook for a few minutes.

Then add the stock, tomatoes and cook for 20 minutes.

Finally add spinach and olives. (If you are adding mushrooms add those now.)

Once spinach has wilted to your liking, garnish with mozzarella cheese.

This is definitely risen to the top of my favorite soup list!

Curry Chicken with Vegetables

I can't pretend I am an expert in any middle eastern foods, but I do know what I like and I do like this, quite a lot actually. ;)

I was hoping to find a spicy, saucy curry with a complex mix of seasonings and lots of vegetables.  I did some research and ended up combining what I thought was the best of many recipes.  What I came up with was really good and I happily ate the leftovers for several days!

I think the vegetables used in this recipe could be very interchangeable.   Don't have red bell peppers, but got some carrots? Feel free to just mix in your favorites.

The only thing we thought it as missing was the addition of red curry paste.  I've added this to the ingredients. The only reason it wasn't in mine is because I was out.  I had used it all on my last batch of Red Curry Soup. (I'll share that one soon. The last time I made it I used white sweet potatoes. It wasn't as pretty, so I didn't photograph it.)

Curry Chicken with Vegetables

2 tablespoons olive oil
3 boneless skinless chicken breasts, cut into strips
2 cups chopped onion
3 cloves garlic
3 tablespoons curry, plus more for seasoning chicken
1 teaspoon corriander
1 tablespoon fresh ginger, grated
1 1/2 cups coconut milk
1 can petite diced tomatoes
1 teaspoon tumeric
1 teaspoon fresh cilantro
1 1/2 teaspoon cumin
1 small red bell pepper, chopped
2 small broccoli crowns, chopped
3 boneless, skinless chicken breasts
1/2 cup zucchini, chopped plus more julienned, if desired
2 tsp. garlic powder
2 tsp. onion flakes
1/4 tsp. cayenne pepper (leave out if you don’t like your dish to be spicy)
salt and pepper to taste
oil for cooking
Sirachi hot sauce
Cajun seasoning

1. Heat the olive oil in a large, skillet over medium heat.  Add onions and then garlic saute for a few minutes to soften. Coat chicken in salt, pepper or Cajun seasoning and about a teaspoon of curry.  Add the chicken and cook for 6 to 8 minutes, until almost cooked through.  Add rest of seasonings and tomatoes. Heat until seasonings become flagrant.

2. Add chopped vegetables. Stir the corn starch with the coconut milk until smooth. Add to the pan and cook until vegetables are desired tenderness and sauce begins to thicken. Sprinkle with fresh cilantro and Sirachi sauce to desired heat.

3. Serve over julienned zucchini steamed breifly in microwave or rice.