Brion’s Kielbasa Creamy Leek Soup

Keto never tasted so delicious~!

There’s nothing more welcoming to the tummy, just as the brisk of fall chill hits the air. I found a similar recipe a million years ago, (when the internet was first born), and can no longer find it, but have made enough of my own additions, that it’s simply perfect comfort food ala yours truly. This low-carb soup will keep you smiling through each spoonful~!

Brion's Kielbasa Creamy Leek Soup

Servings: 8
Time: 1hr 30mins
Difficulty: easy
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Even though you always want to measure everything out, be sure to put the cream base back in the refrigerator while the rest of the dish is cooking. Be sure you keep it on simmer for the 45 minute cook time, not a running boil.

Ingredients

6 slices of bacon, fully cooked, chopped into chips size portions. The bacon should be divided.

1 large white onion, chopped coarsely

4 stalks of celery, use the leaves, coarsely chopped

3 leeks of medium size, coarsely chopped

3 cups of chicken broth (either homemade or low to no salt)

2 teaspoons of sea salt

1 teaspoon of white pepper

1/2 teaspoon of black pepper

1/2 teaspoon of nutmeg

1/2 teaspoon of paprika

12 oz. Kielbasa sausage, (full horseshoe)

1/2 cup of heavy cream, (or whole milk)

1/2 cup of cashew milk, (or coconut milk)

Use the largest frying pan you have, I use a wok which works perfectly.

Directions

Make sure all ingredients are measured out, and be sure the bacon is chopped and divided.
With oil in the wok, heat over medium high heat until just about smoking. Carefully place the celery, leeks, and onion in the wok. Stir fry for about 10 minutes.
Pour in the chicken broth, the chopped 1st portion of the bacon, and the salt, peppers, nutmeg and paprika. Stir to incorporate.
Place the whole (in tact) Kielbasa sausage into wok and press it down.
Reduce the heat to low, there should be only small bubbles if any coming up. Set the timer to simmer for 45 minutes.
Once the 45 minutes are up, turn the burner off and take the Kielbasa out of the skillet, set on a butcher block to cool off.
Give it about 20 minutes to let the broth cool down and then start to put them in either a blender or a food processor. (May take several rounds). Puree the soup until thick and creamy. Pour back into the wok.
The Kielbasa should be cooled enough now to handle. Take a knife and gently cut the sausage until it pierces the skin – then cut towards you, one continuous length of the sausage. From the cut edge, start to peel off the skin from all of the sausage. (Note: my dogs go crazy for that outer shed~!)
Chop the Kielbasa in small rings. The thinner they are sliced, the more the soup will taste like it has lots of sausage in it.
Now take your 2nd portion of the chopped bacon and add it to the soup along with the chopped Kielbasa. Add the cream base and keep it under low heat for a few minutes until completely warmed up (do not boil).
Adjust with salt and pepper before serving. Walla~!

The Kielbasa sausage should be place ‘whole’ in the soup mixture to simmer for 45 minutes.

You slice just enough to break the skin all the way down, one length of the entire sausage. Then peel off the skin.

This is what your Kielbasa will look like after the skin is removed. Note, I should have chopped them even thinner~!

Italian Sausage, Peppers & Onions

Servings: 5-8
Time: 45min
Difficulty: easy
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Italian Sausage, Peppers & Onions, a summer staple in my Brooklyn neighborhood. Pair this with a side of Brion's Broccoli Rabe (see link at the bottom for my own Broccoli Rabe recipe). This dinner goes best with a good Italian Chianti. Salute~!

Ingredients

3 pounds of Italian Sausage (I like to get half hot-n-spicy and half sweet)
2 medium red bell peppers
2 medium green bell peppers
2 medium orange bell peppers
2 medium yellow bell peppers
2 medium Anaheim peppers
2 large Spanish onions
4 tablespoons of good quality extra virgin olive oil
1 teaspoon of sea salt
1/2 teaspoon of black pepper
1/2 teaspoon of white pepper
1 tablespoon of Red Wine Vinegar
2 teaspoons of chopped garlic
1/2 teaspoon of dry basil
1/2 teaspoon of dry oregano
1/4 teaspoon of red pepper flakes
Fresh chopped basil (garnish)
Fresh grated parmesan cheese (garnish)

Directions

Pre-heat the oven to 425 Fahrenheit.
Rinse the peppers over warm water (to remove any wax) and then core stems and remove along with seeds. Cut them into 2 inch chunks and place in a large bowl.
Cut and peel the onions and chop into 2 inch chunks. Place in a separate bowl.
In a measuring cup mix the Red Wine Vinegar, olive oil, chopped garlic and miix well.
Pour half the oil/vinegar mixture over the bowl with the peppers and pour the other half over the bowl with the onions. Use your hands to mix the oil in both bowls so all the peppers and onions are covered.
Line two baking sheets with tinfoil. Place the peppers on one of the baking sheets in a single layer. Place the onions on the second baking sheet in a single layer.
Sprinkle both bowls with sea salt, black and white peppers, dry basil, dry oregano, and the red pepper flakes.
Bake both baking sheets in the pre-heated oven for 30-40 minutes. There should be a char on them when finished.
Take out the peppers and place in a large metal bowl, cover lightly with tinfoil to keep warm and leave the onions in the oven for another 10 minutes to caramelize.
Take the onions out and place in the bowls with the peppers.
Take your Italian Sausage and place on the broiler (setting your oven now to ‘broil’). Set on the lowest shelf and what closely, most only take about 3 minutes to char on one side, flip them so all sides get flame cooked, about 10 minutes total in time (but watching closely and flipping frequently).
Take the sausage out when fully cooked, and cut into 1/2 inch pieces. Add to the bowl of peppers and onions and lightly pour some olive oil over all of it and toss. You can turn off your oven which should still remain hot, and put the metal bowl of Sausage, Peppers & Onions in the oven for a few minutes to evenly heat everything. Serve with a bed of Brion’s Broccoli Rabe (recipe link below).

Salute~!

Link to Brion’s Broccoli Rabe recipe.

Italian Sausage, Peppers & Onions with Brion’s Broccoli Rabe (recipe link above photo).

Brion’s Keto Hot Ham and Cheese Sandwich

Brion's Keto Hot Ham and Cheese Sandwich

Servings: 1-2
Time: 20 min
Difficulty: easy
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A great breakfast or anytime treat~! This sandwich is 'bread-less', as the prep of the egg and the cheese seal it. Don't be afraid to do the 'flipping' of it - I was scared at first, it really turns out great when you do it~! Do not add any salt, the cheese will already be salty. Enjoy this cheese filled crusty hot ham sandwich I've perfected~!

You will need two frying pans to make this dish, one small and one medium, see photos below.

Ingredients

3 tablespoons of butter, cut into 4 halves

2 Extra large eggs (at room temperature)

1 ounce of half and half or you can use sour cream, or whole milk

1/2 tablespoon of Seltzer water (which makes the egg more spongy for the ‘bread’ portion)

2 large slices of ham (any ham choice, or you can also use pepperoni)

2 tablespoons of sliced pimentos (cut lengthwise)

1 cup of shredded mozzarella cheese

1 teaspoon of Pesto Sauce (optional)

1 scallion, chopped

1/2 teaspoon of Cumin seeds

1/2 teaspoon of Italian seasoning

1/2 teaspoon of Old Bay seasoning

1/2 teaspoon of pepper

Directions

Start by measuring everything out and having it at hand.
Place one of the butter halves in the larger frying pan and melt it to just bubbling, add the ham and slowly (medium low burner) fry it until there is a nice char. Remove from pan and place on a plate with a paper towel to absorb the oil.
Place eggs in a cup, add the half n half (or whichever cream base as listed above) and the Seltzer water. Whisk the eggs until it’s fully combined and all one pale yellow color. Add the pesto (if using), Old Bay, Italian seasoning, and pepper, and whisk again until well combined.
Put another halved butter slice in the small frying pan. Let it melt over medium low heat until just bubbling (make sure it’s covering the full frying pan). Place the scallions and the cumin seeds in the pan with butter and fry for about a minute until fragrant. Now pour your egg mixture onto it. Do not touch the egg mixture in the frying pan, let it slowly fry undisturbed. Add the ham slices and pimentos on top right away, then add the shredded cheese which should cover everything. Let this fry for 3 minutes on medium low flame.
Meanwhile, take the larger frying pan, put the remaining butter in it and melt it covering the full pan and just until bubbling over medium low heat flame.
Now the brave part~! Once the small egg pan times at 3 minutes, take a large spatula and mover under the egg to lose it from the pan, then remove the spatula. Now take the small pan with the egg and very quickly flip it upside down so the omelet falls, cheese first onto the larger frying pan. The first few times you do this – some of the cheese may splay outward, just take a spatula and tuck it under the egg. Let this sit over medium-low flame for 3 minutes untouched.
Take the serving plate and put it close to the large pan with the sandwich in it. Take a very large spatula to pick up the sandwich, (swivel it under to loosen it from the pan), while holding with the spatula, flip it right side up (so the cheese part is on top) onto your serving plate. If you did this correctly you will have a crispy egg bottom and a crispy fried cheese on top that seals the ham and cheese inside – see photos below.

Enjoy~!