Tag Archives: food

Kale, Bean and Sausage Stew

Here we go again with the Olympics.  I feel like it was not so long ago when I was writing about how I was spending my entire Saturdays and Sundays watching the summer Olympics.  My how time flies.  Before the opening ceremonies on Friday, I started to watch the very first competitions on Thursday but just couldn’t do it.  I was so sick of the cold and snow and ice that the last thing I wanted to do was watch it on TV.  But then the opening ceremonies happened and my patriotic spirit was tapped and I’ve been glued to events I wouldn’t normally think twice about ever since. I’d been excited all week to spend some time in my kitchen making some good food this weekend but when Saturday came and I got sucked into figure skating, I suddenly didn’t want to be in the kitchen.   Fortunately, this Kale, Bean & Sausage Stew was so simple that I didn’t have to work too hard and it basically cooked itself.

Smoked sausage, cannellini beans, and kale are cooked with fire-roasted tomatoes to make a hearty and flavorful stew. Smoked paprika (which you may remember is my favorite spice ever) adds another layer of smokiness making this stew hit a smoky trifecta.  The sausage and creamy beans give this stew some real heft while the kale adds an earthy yet fresh addition (the recipe calls for swiss chard but any leafy green will do). This stew came together quickly and was everything I could have asked for in a stew.  It was the perfect warm lunchtime meal to be slurping down while I sat on my couch cuddled up in blankets watching the Olympics.

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In a large pot, heat the oil over medium heat. Add the onion and cook until golden, about 7 minutes. Add the sausage and cook until browned, about 3 minutes. Stir in the garlic and paprika and cook for 1 minute.

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Stir in the tomatoes and bring to a boil over medium-high heat. Cook, stirring, until almost dry, 2 minutes. Add 6 cups water and bring to a boil. Lower the heat, stir in the beans and simmer for 15 minutes.

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Stir in the greens and simmer until tender, about 5 minutes.

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Season with salt and pepper.

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Additions: None

Omissions:  None

Substitutions:

  • Kale

Overall Rating:  Love It

Source:  Everyday with Rachael Ray magazine

Slow-Cooker Beer-Braised Smoked Sausages and Onion

This weekend is the Super Bowl and, as if we don’t turn on the news every single night and have to constantly hear about the Polar Vortex and how cold it is outside, the biggest story surrounding the big game is what will the weather be like.  Like the organizers of the Super Bowl didn’t know when they chose East Rutherford, New Jersey’s MetLife Stadium that it didn’t have a DOME and that it could be cold, and possibly snowy, in January.  So when the news people finally stop talking about the weather and move on to sports, we still have to hear about the weather.  Sorry, but isn’t the Super Bowl about football?  Anyway, whether you are having people over for the game or sitting at home watching the game alone, why not make some fun food just because you can?  These Slow-Cooker Beer-Braised Smoked Sausages and Onion are an easy food to throw together and forget about for several hours.

Smoked sausages with cheese (I used Johnsonville’s Turkey Sausage with Cheddar) are browned in a skillet before being layered into a slow-cooker with butter, grainy mustard, brown sugar, caraway seeds, and onions before being bathed with your favorite beer.  After a couple of hours, these sausages take on a completely differently unique – and amazing – flavor.  If you are like me and never really knew what caraway seeds tasted like, they taste like rye bread which I happen to love.  I’ve eaten these particular sausages before and this recipe completely transforms their flavor.  Serve these on your favorite roll or eat them plain for the game this weekend and maybe you might not care a lick about the weather.

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The ingredients:

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Heat a large nonstick skillet over medium-high heat. Add sausages and brown on all sides, about 10 minutes.

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Meanwhile, coat the bowl of a slow cooker with nonstick cooking spray. Place butter, brown sugar and mustard in slow cooker; stir in onions, caraway seeds, salt and pepper. Place sausages over onions and pour beer over the top.

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Cover and cook on HIGH for 4 hours.

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Serve sausages on rolls with onions. Top with mustard and cheddar, if desired.

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Additions:  None

Omissions:  None

Substitutions:

  • Smoked turkey sausage with cheddar

Overall Rating:  Like It

Source:  Family Circle magazine

Chicken Cacciatore

It’s hard to believe that it was so sunny this past weekend and not terribly cold and now it’s freezing and we are getting up to 10″ of snow.  Really?  Just when I think winter isn’t so bad, things go drastically south.  Tonight it’s supposed to be 8 degrees.  I don’t even know how to process that.  Some people hate being cooped up inside when it’s snowy and cold but I thinks it’s a perfect time to do some cooking.  This Chicken Cacciatore is a quick, tasty, and comforting dish to help satisfy that specific hunger that only comes with winter.

Diced chicken is tossed with dried basil, oregano, and red pepper flakes before being sautéed with fresh red pepper and earthly mushrooms.  The secret weapon of jarred tomato and basil marinara sauce helps to keep this dish simple and a little red wine adds an extra dose of bold flavor.  As the dish simmers, the flavors meld together to make a perfectly easy chicken cacciatore that can be served with your favorite pasta, quinoa, rice or simply vegetables.  Talk about a perfectly warm dinner for a cold and snowy night.

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The ingredients:

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Heat a large nonstick skillet over medium-high heat. Sprinkle chicken evenly with oregano, dried basil, and red pepper.

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Coat pan with cooking spray. Add chicken to pan; sauté 2 minutes or until lightly browned, stirring frequently.  Add mushrooms and bell pepper to pan; sauté 5 minutes.

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Stir in pasta sauce and wine; bring to a simmer. Cover, reduce heat, and simmer 10 minutes. Stir in salt and black pepper.

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Sprinkle with cheese and fresh basil.

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Additions:  None

Omissions:

  • Basil

Substitutions:

  • Baby portabella mushrooms

Overall Rating:  Like It

Source:  Cooking Light magazine

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