Monday, February 20, 2012

Potato Soup with Kale and Ground Turkey, and Rosemary Garlic Parmesan Biscuits



The first time I ever used rosemary, I didn't realize just how prickly all those little seeds were.  I thought it smelled so good, so I dumped a whole bunch into some potato salad.  Needless to say, after eating a few bites, I ended up trying to pick all the seeds out, since they're pretty much inedible in that raw state.

Even sprinkled onto a grilled pork chop, I think they stay a little stiff even after grilling, but I haven't ever found them in ground form.  But with the coffee/spice grinder Jamie got me, we were able to turn a bunch of the seeds into ground rosemary, and now I have a nice little jar of the rosemary powder to use in so many ways.




The baking powder biscuits I like to make were a surprisingly big hit with all of you, and I took that basic recipe and spiced them up a little with some of the ground rosemary, a little garlic, and some freshly grated Parmesan.  My favorite biscuit just got even better!

Along with the biscuits, we ate Potato Soup with Kale and Ground Turkey.  Since I'm tracking Weight Watchers points now, it's not as creamy as you might expect a potato soup to be, but just as tasty, in my opinion, and full of flavor and nutrients.  It's not as pretty in the photos as I would have liked, but hey, it's a bowl of soup - they don't always look photo-worthy.

And the soup was just as yummy a few days later, when we needed a hot meal after getting home from snow-shoeing in Grand Lake.




Potato Soup with Kale and Ground Turkey
printable recipe

  • 1 tablespoon olive oil
  • 1/2 sweet yellow onion, diced
  • 1 clove garlic, minced
  • 1 pound ground turkey
  • 1/2 cup baby bella mushrooms, diced
  • 2 stalks celery, diced
  • 2 carrots, diced
  • 1 large bunch of kale (leafy green parts, not the stalks) chopped (about 6 cups)
  • 4 medium red potatoes, with the skins, cut into bite-sized pieces
  • 4 cups fat-free low-sodium chicken broth
  • 2 cups water
  • 1 cup fat-free half 'n' half
  • 1 cup skim milk
  • 2 tablespoons cornstarch
  • 1/2 teaspoon sage
  • 1/2 teaspoon ground thyme
  • salt and pepper

Note: for a creamier, richer soup, substitute whole milk for some or all of the water, skim milk and chicken broth.

Heat the olive oil in a large stock pot over medium heat.  Add the onion, garlic and turkey, and cook for a few minutes, using a wooden spoon to break up the meat, just until the meat begins to brown.  Add the mushrooms, celery and carrots, and cook for 7-10 minutes, stirring occasionally, until the vegetables are softened and the meat is completely browned.

Add the kale (it will look like a massive amount, but it will shrink down).  Put the lid on the pot for a few minutes to let the steam wilt the kale.  Add the potatoes, chicken broth, water and half 'n' half.  Whisk the milk together with the cornstarch until smooth, and add that to the pot.  Add the sage and thyme, and season with a teaspoon of salt and pepper.

Bring to a boil, then cover and reduce to medium low to simmer for about 30 minutes, until the potatoes are softened.  Taste and adjust the seasoning as needed.  Simmer, uncovered, over medium low to medium heat for another 30-40 minutes, until thickened and the flavors have developed.

Yields a large pot of soup - about 8 servings.
Weight Watchers Points Plus Value: 5 points per serving

Recipe from Curly Girl Kitchen


Rosemary Garlic Parmesan Biscuits
printable recipe

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 teaspoon ground rosemary
  • 4 tablespoons olive oil
  • 1/2 cup grated Parmesan cheese
  • 1 clove garlic, minced
  • 2/3 cup low-fat buttermilk

Preheat the oven to 450.  Line a baking sheet with parchment paper, or foil sprayed with non-stick spray.

In a bowl, combine the flour, baking powder, baking soda, salt and rosemary.  Drizzle the olive oil over the flour mixture and toss with a fork until clumpy.  Add the Parmesan cheese and garlic and toss to combine.

Add the buttermilk, a little at a time, stirring just until the mixture comes together to form a soft and sticky dough.  Drop by large spoonfuls (or roll out to make cut biscuits) onto the baking sheet.

Bake for 10-12 minutes, until puffy and golden brown.  Serve right away.

Yields 8 biscuits.
Weight Watchers Points Plus Value: 6 points per biscuit.

Recipe from Curly Girl Kitchen.