Shortcuts: Meat & Potatoes

Kale is a cool-weather superstar that deserves a place on more dinner tables. Just one-half cup of cooked kale provides almost a full day’s requirement of beta-carotene and vitamin C (http://www.coopfoodstore.coop). When purchasing kale, look for deep blue-green leaves without signs of yellowing or wilting.

I had fun baffling shoppers at the Farmers Market this fall when I served them kale chips. Bite-size pieces of kale massaged with a little olive oil and salt are roasted on a baking sheet in a preheated 375-degree oven for 10 minutes. The crispy green flakes dissolve on your tongue in a wake of salty goodness. Most customers found the “chips” curious, tasty and a unique way to enjoy this curly member of the cabbage family.

Here’s a simple and tasty meatball soup I concocted with beans and fresh chopped kale. It goes together in a jiffy using precooked turkey meatballs, canned beans, and commercial chicken stock. I like garbanzo beans or Great Northern beans and sometimes use a combination for extra texture.

A pinch of red pepper flakes sautéed with the garlic in a little olive oil adds just the right amount of heat! No added salt is necessary when you top off the warm soup with a sprinkling of freshly grated Parmesan cheese. This nourishing and flavorful soup will boost your antioxidants, add fiber to your diet and provide a generous amount of vitamins and minerals to get you through cold and flu season.
I know that I’m a soup junkie, but this is the perfect time of year for it! Soup can be fast, easy and a complete meal. This recipe for potato soup was made even swifter with the help of prepared mashed potatoes and a microwave oven.

Garnishes of bacon bits, sliced scallions, croutons and shredded cheddar cheese turn this simple soup into a gourmand’s delight.

JIFFY MEATBALL SOUP WITH GREENS
1 tablespoon olive oil
3 garlic cloves, minced
¼  teaspoon crushed red pepper flakes
8 precooked Italian-style turkey meatballs
4 cups chicken broth or stock
2 ½ cups chopped fresh kale or spinach
1 (15.5-oz.) can white beans, rinsed and drained Parmesan cheese for garnish
Place olive oil, garlic and red pepper in medium soup pot over medium heat.
Stirring constantly, sauté about 3 minutes until sizzling. 
Cut meatballs in halves or quarters; add to pan along with broth and kale. Bring mixture to a boil and simmer 8-10 minutes* or until kale is tender. Reduce heat and add beans.
Continue to cook until heated through, about 5 minutes more. Serve with fresh grated Parmesan cheese. Four servings.
* For an even faster version, substitute fresh baby spinach that cooks tender in just 2-3 minutes.

POTATO SOUP IN A HURRY
3 medium red potatoes, unpeeled
1 (24-oz.) carton prepared sour cream & chive mashed potatoes
1 (32-oz.) carton chicken broth
Garnishes of bacon bits, scallions, shredded cheddar cheese or croutons
Scrub red potatoes then cook whole in the microwave 4-6 minutes on high or until fork-tender. Let rest 5-10 minutes then dice.
Heat mashed potatoes in microwave according to package.
Remove from microwave and spoon potatoes into large saucepan. Blend in chicken broth until you achieve desired consistency.
Stir in diced red potatoes. Simmer over medium heat, stirring occasionally, until heated through.
Add more broth if needed. Serve in bowls garnished with toppings of your choice.
Mary Ann Kauchak lives in Lake Ridge. Her third cookbook, “SHORTCUTS, TOO” is available at Mom’s Apple Pie in Occoquan. She can be reached at .