The other day while at work (before Christmas), I received an email with the subject line “Recipe Exchange”. I opened it and read:
We are participating in a collective, constructive, and hopefully TASTY experiment. As such, you have been invited to be part of a recipe exchange concept. We hope you will participate. We have picked those we think would make this fun. Please send a recipe to the person whose name is in position 1 (even if you don’t know him/her) and it should be something quick, easy and without rare ingredients. Actually, the best one is the one you know in your head and can type right now. Don’t agonize over it, it is one you make when you are short of time.
After you’ve sent the recipe to the person in position 1 below and only to that person, copy this letter into a new email, move my name to position 1 and put your name in position 2. Only my and your name should show when you send your email. Send to 20 friends BCC (blind copy). If you cannot do this within 5 days, let us know so it will be fair to those participating. You should receive 36 recipes. It’s fun to see where they come from! Seldom does anyone drop out because we all need new ideas. The turnaround is fast as there are only 2 names on the list and you only have to do it once.
1. xxx 2. xxx
Naturally, I was very excited about this! I immediately responded with my Chocolate Chocolate Chip Candy Cane Cookies recipe which I felt was appropriate since 1. I had just made them the night before and 2. it was the holiday season. I proceded to forward the email to 20 friends and waited my turn to receive recipes in return. So far, I’ve gotten a few interesting ideas but have only made one: chicken sausage, white bean, and cabbage soup.
Chicken Sausage, White bean, and Cabbage Soup:
- Olive oil
- 12 ounces fully cooked andouille chicken sausages cut crosswise into bit sized pieces (about 4 sausages, I used portobello mushroom chicken sausage which added another layer of flavor)
- 3 cups thinly sliced green cabbage (about 1/2 large head or 1 whole small)
- 3 leeks or 5 shallots thinly sliced
- 2 tablespoons tomato paste (1/2 small can)
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh rosemary
- 8 cups low-sodium chicken broth
- 1 15-ounce can cannellini beans (white kidney beans), rinsed, drained
I copied the recipe and I think I’m gonna try it tonight!!