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Dinner’s On, Who’s Hungry?

My brain and kitchen have been in a flurry of activity the last week or so. There are literally hundreds more recipes I want to experiment with, rattling around up there in the noggin. But at the moment I don’t have anyone to feed. I don’t live near many people. So family and friends can’t come at the drop of an invitation “Dinner’s On, Who’s Hungry?”.  That means, Open Invitations just don’t work out too well, due to distance. I’m not one to eat what I make… at the dinner table… alone, I would much rather share.

Did you know the local Church’s can’t take prepared food, for like their Food Pantry. Nope, they can only take boxed, canned, not so prepared, foods. Nothing that has to be refrigerated or heated before giving it away. I mean it makes sense and all, I’m not complaining. But I’m complaining. I would invite them all to the house, if I had room. So, I went to town and delivered four meals to the daughter and the roommates.  I took one meal to mom and dad, then I will only have three meals to deliver boy wonder. Eating like they are leftovers just makes me sad.

Keilbasa & Orzo Soup

Keilbasa & Orzo Soup

I have quite a few fishermen around me every day… I wonder if they would like to try this pot of soup on their way home?  hmmm…

Dinner, anyone?

Cindi’s New Year’s Eve Soup

Ingredients 1 lb smoked hot kielbasa, sliced 1/4-inch thick 1/2 lb hot Italian sausage links (2), sliced 1/4 inch thick Vegetable oil, as needed 5 cloves garlic, chopped (not small pieces) 1 pint sliced portobello mushrooms 1/2 lb tender baby carrots 1 medium onion, chopped 2 quarts chicken broth 1/2 cox Orzo pasta 1/4 cup red wine vinegar Kosher salt 1/2 teaspoon freshly ground black pepper

Place the cut kielbasa and sausage into a large pot and set over medium-low heat. Cook until the kielbasa and sausage has browned well and rendered its fat, approximately 20 minutes. If you do not have about 2 teaspoons of fat, add enough vegetable oil to brown the garlic. Add the garlic and cook for 1 to 2 minutes, stirring constantly to prevent burning. Add the broth & vegetables and cook, covered, for about 30 minutes on med low. Then add the orzo, red wine vinegar and pepper… cover and cook for about 40 minutes on medium for the pasta to cook.

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