Zuppa Toscana (Tuscan Soup - Sausage & Potatoes)

Zuppa Toscana

5-1/2 cups chicken broth
1/2 cup heavy cream or milk
2-3 medium russet potatoes
2-4 cups chopped kale
1-1/4 pounds mild or spicy Italian brats (usually pkg'd this way with 5 brats)
Pinch cayenne pepper
Paremesan Cheese

Combine broth and cream or milk in Dutch Oven over medium heat. Peel and chop potatoes into even pieces. Add to soup.
Chop your kale, making sure to remove the leave part from the tough vein first.

I grew my own flowering kale this year. It's so pretty!
Add to soup.
Remove casing from bratwurts and cook. Drain. Add to soup.
Simmer for up to 1/2 hour or until potatoes are tender. Serve with shredded Parmesan cheese

"Fried" Rice

"Fried" Rice

1 cup uncooked white rice and water
2 eggs, beaten
1 cup frozen peas
2 Tablespoons finely grated carrots
1/4 cup diced onions
light soy sauce or my "fauxy" sauce

Cook rice according package directions. I really like to use my steamer for perfect rice every time! Rice can be made the day ahead.
Scramble your eggs.
Toss all the ingredients into wok or non stick pan and cook until the veggies are done. I don't add any oil to my pan and it's still yummy. You can 'fry' your rice if you like. Add soy sauce to taste.
Sometimes I just do peas and don't do carrots or onions. Still tasty!

Broccoli Chicken

Broccoli Chicken 

1 pound chicken breast cut into strips (can also substitute finely sliced beef)
1-1/2 teaspoons diced garlic
1 T sugar
1/4 cup soy sauce
1/4 cornstarch
1 Tablespoon canola oil
1 head broccoli

Steam broccoli until it is as soft as you like. My family likes it soft!
Mix the garlic, sugar, cornstarch together.
Marinade meat in it for up to 1/2 hour.

Cook in oil in hot wok or other non-stick pan.

Add in broccoli (you might not need whole head) and serve with fried rice .