everything is food food food

Chicken Curry
Made this in the slow cooker with bone in chicken thighs... will always do it this way from now on. 

 SAUSAGE and KALE SOUP

I sort of followed the recipe:

Serves 6

Olive Oil

4 large links of sweet Italian sausage, casings removed 

1 medium onion, diced

2 celery stalks, sliced or diced

2 medium carrots, peeled and sliced into half-moons or diced

4 cloves garlic, sliced 

Kosher salt

A pinch of crushed red pepper flakes (optional)

1 cup brown lentils, sorted and rinsed

2 bay leaves

1 28-ounce can crushed tomatoes

6 cups water

Freshly ground black pepper

3 to 4 cups shredded or thinly ribboned Swiss chard leaves or kale

Grated Pecorino Romano cheese to finish

Heat 1/4 cup olive oil (enough to coat bottom of pot) in a large pot on medium heat. When hot, add the sausage, breaking it up with a wooden spoon until it starts to brown, about five minutes. Add the onion, celery, carrots, first two garlic cloves, a pinch fo salt, and if you like your soup spicy, a pinch of red pepper flakes. Cook with the sausage until the vegetables soften a bit, another 5 minutes. Add the lentils, bay leaves, tomatoes, water, more salt and black pepper to taste. Bring to a simmer and allow to cook until the lentils are tender, about 40 minutes. (It might be necessary to add more water if the soup gets too thick, though we preferred ours on the thick side.)

When the lentils are cooked, add the chard and cook until the leaves are tender, just a few minutes more. Discard the bay leaves.

To finish, divide soup among bowls, then add the remaining 1/4 cup olive oil and 2 garlic cloves to a small skillet and heat over medium until the garlic softens and hisses. Drizzle this over soup bowls, and top with fresh Romano, passing more at the table. Leftovers will keep for several days in the fridge.

I used the kitchen cut tomatoes , used Kale and did not bother with the cheese and oil, it was a very good soup and EASY. 

Two days worth of cooking , set for a few days:

 Big Salad

Ham

Butternut Squash

Brussels Sprouts