First things first! For those who didn't see the post from Day 1, it's here. Don't forget to post a budget cooking or shopping tip on that post for a chance to win one of two $25 gift certificates, courtesy of Macy's! The drawing will be tomorrow, Wednesday the 14th!
Day 2 was a dreary, miserable day here in Atlanta. The rain just will not stop. Since it was pretty much too dismal to do much of anything outside, I took it as an opportunity to get a leg up on some cooking – something I really wish I had done yesterday.
My poor sweetie was not really prepared with a lunch plan so I saw him walk out the door with the remainder of the tortellini we bought – uncooked. No sauce. No nothing. He just took the package they were in and left. I felt terrible so I made some soup with the provisions we bought at the farmers market.
Food for me during the day was an apple in the AM with no daily cup of coffee – buying good coffee is too much of a splurge. I had a bowl of this soup for lunch. It was delicious and made enough for another lunch for both of us. Dinner was roasted chicken thighs, roasted squash and a little lightly dressed arugula.
About this soup: KALE IS YOUR FRIEND when you are on a budget. The bunch I got at the market was $.69 and I couldn't use it all in the soup I made. It fills you up, is SO nutritious and just FEELS comforting & healthy. Crumbled turkey sausage and a can of cannellini beans made this a quick version of a classic soup – all for about $5 for 4 servings. The recipe is at the end of this post!
Seemingly, everyone else made it through Day 1 and 2! There have been some GREAT posts about the challenge and the cooking that's been going on! Catch up with our participants here:
Turkey Sausage, Kale and White Bean Soup – makes 4 entree sized portions
– Heat olive oil over medium heat in a medium sized pot. When warm, add sausages whose casings have been removed. Break up the sausage with a spatula or wooden spoon – you don't want to make the chunks TOO small. When completely cooked, add garlic and saute together for 2 – 3 minutes. Don't let the garlic burn! Add the beans and stir thoroughly. Add your water, stock, and red pepper flakes (if using). Stir and allow to simmer on low for 15 minutes. Throw in kale and allow to simmer for another 10 minutes. Salt and pepper to taste. Serve immediately. If storing, allow to cool before placing in storage containers.