8 Servings

3 tbsps. extra-virgin olive oil.
1 Lb. Kielbasa, cut crosswise into 1/4 inch thick slices
1 large onion, chopped
2 large garlic cloves, minced
2 pounds red-skinned sweet potatoes (yams, about 2 large), peeled, quartered lengthwise, cut crosswise into 1/4 inch thick slices
1 pound white skinned potatoes, peeled, halved lengthwise, cut crosswise into 1/4 inch thick slices
6 cups low-salt chicken broth
1 large bunch swiss chard, stems removed, coarsely chopped

Heat oil in heavy large pot over medium-high heat. Add sausage; cook until brown, stirring often, about 8 minutes. Transfer sausage to paper towels to drain. Add onions and garlic to pot and cook until translucent, stirring often, about 5 minutes. Add all potatoes and cook until beginning to soften, stirring often, about 12 minutes. Add broth, bring to boil, scraping up browned bits. Reduce heat to medium-low, cover, and simmer until potatoes are soft, stirring occasionally, about 20 minutes. Using potato masher, mash some of the potatoes in pot. Add swiss chard, cook about 1 minute to wilt. Serve and garnish with sausage.

Served with: Stella Artois Lager

Me so tired after work I cheated……a little!
Feeds 2 people
This recipe is “to taste”. No exact amounts are given. The recipe is also versatile, use whatever vegetables you have.

20-30 frozen mini wontons (4 wontons=50 cal.,no fat. CJ Foods Inc. All natural mini wontons, chicken & cilantro, purchased from Costco)
4-6 cups of water or broth
2-4 tablespoons of organic red type miso
2 carrots, slivered
1-2 heads baby bok choy, chopped. Keep leafy sections separated from lighter stems.
1/4 – 1/2 lb. firm tofu, cubed
2-3 scallions, chopped

Bring water or broth to boil. Mix miso in 1/2 cup broth or water, add to simmering water or broth. Add more if stronger broth desired. Simmer slivered carrots until still somewhat crunchy. Add cubed tofu and dumplings, simmer to heat through, about 2-3 minutes. Add bok choy stems, simmer 1 minute. Add bok choy greens and stir soup to wilt the greens. Serve garnished with chopped scallions.

Beer served: Pere Jaques Belgian style ale from Goose Island brewery.