I’ve decided to come up with one original recipe a month. It’s a goal of mine to help get me creating and understanding what goes into recipes.
This week’s meal was inspired by wanting to eat more of what the people of Maui eat. When on Maui, eat as the locals do.
I chose Portuguese sausage as my “secret ingredient” or my base ingredient.
I thought a soup would be a good place to start, so I began researching sausage based stews and soups.
What I eventually came up with is as follows:
Portuguese Green & Purple Soup
1 tablespoon grapeseed oil
2 portuguese sausages, sliced
1 onion, chopped
2 celery stalk, chopped
4 cloves garlic, crushed and minced
2 carrots, diced
4 cups chicken broth
3 large potatoes, washed and cubed
1 can kidney beans, drained and rinsed
1 bay leaf
1 stick cinnamon
2 large purple sweet potatoes, peeled and cubed
2 cups chopped & washed collard greens
Heat the oil over medium heat, and add in the sausage.
Brown the sausage on all sides, stirring occasionally.
Sautee the onion, celery, and carrots with the sausage until the onion becomes translucent.
Add in the minced garlic and cook until it becomes aromatic, but doesn’t burn.
Pour in the broth and toss in the potatoes and and kidney beans.
Put in the spices.
Simmer, covered until the potatoes become soft, about 30 minutes.
Put in the sweet potatoes and cook until fork tender, about 15 minutes.
Finally, stir in the kale and cook until soft and bright green.
Interestingly this recipe was very similar to one I found after coming up with my own ingredients and cooking instructions. I’m not completely surprised, as most foods have been cooked just about every possible way there is to cook them. This made me proud because I saw that my ideas were good because other people thought they were good enough to come up with and share with others.
I also bounced across the house after dinner because Devin and our friend both thoroughly enjoyed the soup. Devin even put it in as a 4 out of 5 in my recipe database.
The Portuguese Green & Purple Soup was served with the Portuguese Sweet Bread from Our Gaggle of Girls.
The bread was such a hit that there were only 2 pieces left at the end of the meal. I’ll definitely bake that again. It was soft, not overly sweet, and was perfect with my soup. I’d eat it any time.
It was an overall great meal, and I’m proud to say that it was partly my creation.