What the heck is stoup?

That is the question my husband asked when I said I was making stoup for dinner. Stoup is a word coined by Rachel Ray which is thicker than soup and thinner than stew. This stoup called for broccoli rabe, not one of my favorite veggies. My husband on the other hand loves it and of course he loves sausage. To my surprise, the finished product is delicious and has made it into our regular dinner rotation.

Sausage-and-Broccoli Rabe Stoup courtesy of Everday with Rachel Ray April 2010

Serves 4

Salt & Pepper
1 large head broccoli rabe, cut into 2 inch pieces
2 Tbsp olive oil
1 pound sweet Italian sausage
1 large onion, chopped
3 garlic cloves, chopped
1/8 tsp nutmeg
4 cups low sodium chicken stock
28 oz. diced tomatoes, with juices (I used fresh)
15 oz. canned Cannellini beans, rinsed
1.5 cups wagon wheel pasta
grated pecorino-romano cheese

Bring a medium pot of water to a boil, salt, add broccoli rabe and boil for 3 minutes. Drain and cool.
In a soup pot, heat oil over medium-high heat. Add the sausage and cook until browned, crumbling with spoon. Stir in the onion and garlic and cook until softened, about 5 minutes. Season with nutmeg and salt and pepper to taste. Add the chicken stock, tomatoes and two cups of water; cover and bring to boil. Stir in Cannellini beans and cooked broccoli rabe and return to a boil. Add the pasta and cook, stirring occasionally, until pasta is done. Top with cheese and serve.

Product review: Nature's Pride Premium Harvest Buns

As part of the Foodbuzz Tastemaker Program I received three packages of the Nature's Pride Premium Harvest Hamburger Buns and Deli Rolls. These included the 100% Whole Wheat Bakery Buns that I used to make the Jerk Chicken Sandwich pictured above. I enjoyed all three rolls I sampled but the 100% Whole Wheat were the best. These buns are 100% natural. They are firm and did not get soggy when I added the chicken and condiments. They are also more filling than the normal packaged bun.

For an easy weeknight dinner I marinated chicken breasts in a bottled jerk marinade sauce and then grilled them. I topped each piece with a slice of jack cheese and melted it. To assemble the sandwich I spread the bottom bun lightly with mayo, added a tomato slice, the chicken breast and topped it with lettuce and the top of the bun.

Click here for a link to Nature's Pride

Belated Anniversary Cake

The end of September was the 1 year anniversary of Big Head and the Kitchen. Unfortunately, my computer died out on me and I could not even post! I got a new laptop and was able to save the pictures of the recent food I made so here is my anniversary cake.

This cake is a simple teabread that you can use any kind of berry you like in. I had received currants and gooseberries in my CSA box so that is what I choose to use. Gooseberries and currants are both tart in taste so the sweet crumb topping really balanced them out. I hope you enjoy!

Adapted from 500 Fabulous Cakes and Bakes

Makes 8 pieces

4 Tbsp butter at room temperature

3/4 cup sugar

1 egg at room temperature

1/2 cup milk

2 cups all-purpose flour

2 tsp baking powder

1/2 tsp salt

3/4 cup fresh berries of your choice

For the topping

1/2 cup sugar

1/3 cup all-purpose flour

1/2 tsp cinnamon

4 Tbsp butter cut into pieces

Preheat the oven to 375 degrees. Grease a 9-inch baking dish. Cream butter with sugar until light and fluffy. Add the egg, and beat to combine, then mix in the milk until well blended. Sift the flour, baking powder and salt and stir in enough to blend ingredients. Add the berries and stir. Transfer to the baking dish.

For the topping, place the sugar, flour, cinnamon and butter into a mixing bowl. Cut in with a fork until the mixtures resembles coarse bread crumbs. Sprinkle the topping over the mixture in the baking dish. Bake until skewer inserted in the center comes out clean, about 45 minutes. Serve warm or room temperature.