Cabbage, Turkey and Gnocchi Soup

Talk about delicious, filling and easy? We make a cabbage dish in Jamaica at least once a week. If not steamed for a weekend breakfast, it can be found mid week next to corned beef and rice, or freshly shredded on Sundays for a colorful coleslaw.

Ingredients:

1 Medium Cabbage

1Lb Ground Turkey 

1/2Lb Frozen or Fresh Gnocchi 

1 Can of any White Beans

1 Medium Onion (chopped)

1 Tbsp Minced Garlic

Olive Oil

2 Cans of Chicken Stock

1 1/2 Quarts Water

1 Envelop of Powdered Chicken Bouillion 

1 Cap of Tastefully Simple Seasoned Salt

Crushed Red Pepper

Method:

Heat oil in a large deep pan. Sautée onion and garlic and add ground turkey. Season meat with TS Seasoned Salt and cook until meat starts to get brown. Add water, stock, chicken bouillon packet, and beans. Let simmer for about 10 minutes. Add gnocchi and cabbage, and stir. Season with pepper and more salt if needed. Cook for another 12-15 minutes or until the gnocchi rise to the top. Serve up this delicious goodness with your favorite cheese sprinkled on top. I used Swiss and Parmesan cheese and garnished with flat leave parsley!

Variations

 Use ground pork or chicken instead of turkey if you are not a fan of turkey.  Also, if you do not have Tastefully Simple Seasonings, you can use a packet of chicken noodle soup to add salt and flavor. You can buy TS products here if you'd like to try some unbelievably tasty products: www.shopgourmetmeals.com

BNW~

Loaded Barley Pilaf

Want a quick and easy to prepare alternative to rice or pasta? Look no further.... Give this barley dish a try!

 Ingredients

1 Cup Barley

3 Cups of Chicken Stock or water with powdered boullion 

2 Stalks of Celery

1/2 Cup Frozen Mixed Veggies

Frozen Chopped Onion (Use according to your preference, I used about 1/4 cup)

1 Tbsp of Minced Garlic

2 Tbsp of Butter

1 Tbsp of Olive Oil

Salt and Pepper

 Fresh Parsley

Method:

Cook barley in heated chicken stock until tender, about 30-35 minutes. I don't like it soggy so I cook it with hopes of getting a nice little bite in the end. While barley is being cooked, melt butter in the olive oil in deep pan. Add onion and sweat until it is translucent. Add celery, garlic and mixed veggies and cook for about 3 minutes. Transfer the cooked barley to the vegetables season to taste and simmer for another 3 minutes. Garnish with parsley and enjoy. 

This is so good. I tend to love food with varying textures and this dish certainly did it for me. It goes really well with beef or chicken stew. Enjoy :)

BNW~