Sausage, Kale, and Potato Soup

Sausage and kale is a magical combination. If you haven't gotten on the kale bandwagon and you're looking for a nice introduction, this soup might just be your ticket!

Notes: Use the fat from the sausage to cook the shallots, garlic, and potatoes. My sausage didn't have that much fat on it, so I took the sausage out with a slotted spoon to leave more fat in the pot. If you're has more fat, then you can pour the sausage out onto a plate. That should still leave enough for the veggies.

I like the Yukon gold potatoes because they stay firmer in the soup. If you want to use other potatoes, you might want to add them at the same time you add the kale.

Ingredients:
1 pound ground sausage (I used mild, but you could use hot if you want)
32 oz (4 cups) of chicken stock or water
1 pound small Yukon gold potatoes
2 large bunches of kale
2 shallots (or one small onion)
3-4 cloves of garlic
1 small bunch of rosemary
Salt and pepper for seasoning

Directions:

Slice the potatoes, mince the garlic and rosemary, dice the shallots, and thinly slice the kale.

Heat a large stock pot on medium-high. Add the sausage and crumble it. Cook until no pink remains. Remove the sausage from the pot either with a slotted spoon or by pouring it out onto a paper towel lined plate (see notes). Set aside.

Cook the onions, garlic, and potatoes until the shallots just get tender and potatoes are semi-tender. Return the sausage to pot. Stir in the kale until all the leaves are coated. Add in the rosemary. Pour in the chicken stock. Season with salt and pepper.

Bring the soup to a boil and then reduce to a simmer. Simmer for at least 30 minutes. Make sure the potatoes are tender before you serve. Enjoy!

Bangers 'n Spud

In 2006, we went to London with Scott's parents. It was a great trip. Of course we had some great pub food, including bangers and mash. I was craving baked potatoes the other day, so I thought why not make a bangers and mash stuffed spud? And so bangers 'n spud was born.

Notes: This dish would be Q.E.D. if you made the potatoes in the microwave. As it stands, though, it's pretty simple. And it only has three ingredients. So, you've got the E. and the D. of Q.E.D.

If you can't find pre-cooked chorizo, you can use kielbasa or andouille. Or you could use fresh chorizo and just increase the cooking time.

This recipe severs 4 people or it will give you a night of leftovers for two people.

Ingredients:
4 baking potatoes
1 lb pre-cooked chorizo sausage
1/2 bag frozen peas
Butter
Salt

Directions:

Heat the oven to 400. Rub a small amount of butter on the outside of the potatoes and season with salt. Prick them with a fork, wrap them in foil, and bake for 1 1/2 hours.

Before the potatoes finish, heat a non-stick skillet on medium. Dice the sausage and add it to the pan. Cook until the edges start to brown. Add in the peas and sautee for just a few minutes until the peas are thawed and heated.

When the potatoes are done, slice them open and fluff with a fork. Spoon the sausage and peas into the potato. Serve and enjoy!

Q.E.D.: Chorizo with Rice and Peas

Tonite was one of those nights when you don't feel like going out and you don't feel like making anything complicated. I stood at my pantry and stared at the shelves trying to figure out if there was anything I could cobble together to feed Scott and myself. As it happened, I had some pre-cooked chorizo in the fridge that I planned to use later in the week. I had rice and I had frozen peas.

And you're looking at the delicious result.

Notes: This dish has SO many things going for it. It's comforting, so it would be perfect for a night when you're not feeling so good. It's a one-pot dish, so there's not much clean-up to do. It's made of things that you can keep on hand (even the chorizo keeps for awhile). And it will be ready for you before a pizza could show up at your house.

If you had the wherewithal, a little bit of onion would be great with this. I had no onion and no wherewithal.

You could replace the peas with any small veggie you like. If you had some frozen broccoli florets, that would be good too. Fresh veggies would work fine, just make sure it's chopped up fairly small so it cooks quickly. And add it at the same time you add the sausage.

If the 10 minutes is up and there's still water in the pan, turn off the heat and let it sit for 5 minutes. That should take care of any leftover moisture.

Ingredients:
2 cups minute rice
2 cups water
1/2 bag frozen peas
1/2 pound pre-cooked chorizo sausage
Salt
Pepper

Directions:

Slice the chorizo. Heat a large skillet with a lid on medium-high. When the skillet is hot, add the chorizo. When the slices start to brown a little, add in the rice and toast it together with the sausage. Pour in the water and add the peas.

Cover and turn the heat down to low. Simmer for 10 minutes or until the rice is tender and fluffy. Season with salt and pepper.

Serve and enjoy!

Q.E.D.: Roasted Sausages and Potatoes

For you, I have a wonderfully simple Q.E.D. entree. Not only does it take only 30 minutes, it only has 6 ingredients (2 of which are salt and olive oil and you probably already have those in your kitchen). This is a perfect weeknight meal that you can pop in the oven and tend to only minimally. And the end result is delicious and satisfying!

Notes: This is just barely Q.E.D. because it takes 30 minutes of cooking time minus the prep, but the prep is so easy, I think it counts. 

I used Yukon gold potatoes, but you could use the red skinned or fingerling potatoes if you like those better. If you have really small ones, you wouldn't even have to quarter them.  

Serve these with your favorite green vegetable or even a salad. I made brussel sprouts with mine. You could use a steam-in-the-microwave bag of frozen veggies for a really easy side. 

Ingredients:

1 pound (1 package) of brats, sweet, or hot Italian sausages

2 pounds small potatoes

1 onion

1 tablespoon dried Italian herb blend

Salt

Olive oil (about 2 tablespoons)

Directions: Heat oven to 450. 

Remove sausages from fridge. Quarter the potatoes (or half the small ones). Slice the onion. 

Arrange the potatoes and onions in one layer on a baking sheet or in a baking dish. Drizzle with olive oil and season with salt and Italian herb blend. Toss the potatoes and onions to coat with oil and seasoning. 

Pierce sausages all over with a fork. Place them on the baking sheet.

Roast for 30 minutes or until the potatoes are tender and the sausages brown. Flip the sausages halfway through cooking.

Enjoy!

Gumbo Risotto

A combination of two of my favorite dishes? Yes, please!

Notes: Gumbo risotto will probably take a little longer than regular risotto. The addition of the vegetables and sausage will make it a little harder for the rice to absorb the liquid. No worries: patience is virtue.

If the stock starts to run out, but the rice isn't done yet, just add water to the sauce pan. Just make sure the water get warmed up in the pan before you add it.

If you like your gumbo not-so-spicy, you can try 1 tablespoon of cajun seasoning rather than 2.

Ingredients:
1 1/2 cups arborio rice
4 cups chicken stock or water
1 pound kielbasa
4-5 carrots
4-5 celery stalks
1 small onion (I used a shallot)
4-5 garlic cloves
1 stick butter
4 tablespoons flour
2 tablespoons cajun seasoning (I use Tony's)
1 bunch fresh parsley

Directions:

Heat the stock or water in a sauce pan on medium-low. Peel and chop the carrots, chop the celery, mince the garlic, and dice the onion. Slice the kielbasa. Chop the parsley.

In a large pot on medium-high, melt the butter. Whisk in the flour into the butter and allow it to cook until you have a roux that's the color of milk chocolate. Add in the carrot, onion, and celery. Remove from heat and stir until the veggies stop sizzling. Return to heat, add in garlic and sausage. Stir in the rice. Add in the cajun seasoning and stir.

Add 4 ladles of stock and stir. When the mixture looks dry and most of the liquid has been absorbed, add two more ladles of stock. Repeat this step until the rice is tender. This should take about 45-50 minutes. Serve and enjoy!

Deconstructed Boudin Risotto with Spinach

I've mentioned before that we miss Cajun food. One of the things we miss most is boudin (pronounced boo-dan) balls. Take boudin sausage, roll it in bread crumbs, and deep fry it. Simply amazing. They are a staple at many Cajun restaurants and Louisiana cocktail parties.

I wouldn't dare disrespect the myriad Cajun cooks out there by attempting to make my own, but I thought a risotto dish that was at least reminiscent of them would be acceptable.

Notes: The Cajun version of boudin includes rice mixed with the pork, hence the risotto. I used brown rice, which is not traditional, but I couldn't find Arborio rice in the store that day. I liked the brown rice; it has a chewier texture.

Normal boudin balls would never contain spinach, but--come on--you need SOMEthing healthy in this dish. I figured chopping it up would hide it a little better.

If I had thought about it, I would have toasted up some bread crumbs and sprinkled them on top.

Risotto isn't hard, but it does take patience and observation. Just be sure to keep and eye on it.

Cajun food is, of course, on the hotter side, but you can adjust the hot sauce to your taste.

Ingredients:
1 pound ground sweet/mild Italian sausage
1 1/2 cup short grained rice (Arborio, white, or brown)
1 small bunch parsley
2-3 cups of baby spinach
4-5 cloves garlic
4-6 cups of stock or water
Hot sauce
Salt
Pepper

Directions: Heat a large skillet on medium-high. Pour the stock in a sauce pan and heat on medium-low. Mince the garlic.

When the skillet is hot, add the sausage and brown until just done. Transfer to a plate lined with a paper towel and set aside.

Add the garlic to the skillet cook for just a minute. Add the rice and toast with the garlic for another minute. Add four ladles of stock. Stir occasionally. When the rice starts to look dry and the stock is almost fully absorbed, add two more ladles of stock. Continue this process until the rice is almost cooked (approximately 45 minutes). Season with salt and pepper once the first round of stock is absorbed.

While the rice is cooking, chop the spinach and parsley. When the rice is nearly done, add the spinach, parsley, and sausage to the skillet. Douse it with as much hot sauce as you like. Heat everything together. Enjoy!

Sausage Gumbo

Scott and I have been very lucky to live may different places. We often play a game that you might call "Dream Town." Our "Dream Town" would be made up of all of our favorite businesses and restaurants from all the places we've lived. For example, Dream Town would have our vet from Louisiana, it would have our favorite breakfast joint (The Courier) from Illinois, and it would have the pizza parlor (Hillside Pizza) from Massachusetts.

One place that would definitely be on that list is Nina P's from Lake Charles. One of the reasons it would be on that list is because of the gumbo on their menu. Their gumbo was probably one of the most comforting foods I've ever had--it made you feel better on a chilly gray day in the bayou.

Since Mardi Gras is coming up, Scott and I are missing our favorite things from Louisiana, so I decided to make some gumbo this weekend. And since it's going to snow on Monday (again), I can't think of a better way to stay warm.

Notes: I have Tony Chachere's cookbook. It doesn't contain a recipe for sausage gumbo, so I read through all the different gumbo recipes and constructed a kind of hybrid from all of them.

It's likely that my roux was not dark enough. I was afraid of burning it. The gumbo we used to get in Lake Charles was much darker than mine. Also, I substituted carrots for the more traditional bell pepper because Scott isn't crazy about peppers. It still tasted great even though it's not 100% correct.

This is not a quick meal, but boy is it worth it. Make it on a chilly weekend and you'll have plenty of leftovers for the week!

If you wanted to make a vegetarian version, you could use red kidney beans or sliced fresh mushrooms in place of sausage. Just add them to the broth about 30-40 minutes before the 2 hours is up. If you add them at the beginning, they'll just fall apart.

Ingredients:
1 pound kielbasa
5-6 carrots
5-6 celery stalks
1 onion
1 small bunch parsley
2-3 cloves of garlic
1 tablespoon Worcestershire sauce
2 heaping tablespoons of Tony's Original
1 quart of water plus 3 cups
1 stick of butter
4 tablespoons of flour
3 cups minute rice

Directions:

Start by prepping all your veggies. Peel and dice the carrots. Dice the celery and onion. Mince the parley and garlic. Slice the kielbasa

Melt the butter in a large stock pot over medium-high heat. Whisk in the flour. Let the roux cook until it's the color of milk chocolate (not dark chocolate). Remove the pot from the heat. Stir in the veggies until they stop sizzling. Season with Tony's. Return the pot to the heat and add 1 quart of water.

Stir in the garlic, sausage, and parsley. Bring everything to a boil and then turn the heat back to a simmer. Allow the gumbo to simmer for 2 hours.

When the gumbo is almost done, bring 3 cups of water to a boil in a smaller pot. Stir in the minute rice, turn off the heat, cover, and let sit for 5 minutes. Fluff with a fork when it's done.

To serve, put the gumbo into a wide-mouthed bowl. Use an ice cream scoop to make ball of rice and plop it right in the middle. Top with parsley or serve with file (if you can find it in your grocery store!)

Bon appetit, mais cher!

Q.E.D.: Kale, Sausage, and Mushrooms Over Rosemary Polenta

You remember my affinity for kale and sausage.

I was thinking about polenta the other day and I decided it would taste great with some kale and sausage on top of it. I was not wrong.

Notes: "Polenta" is the Italian word for cooked cornmeal. If you like grits (and you should), you'll like polenta.

If I had to do it over, I think I would finely chop some spinach, saute the mushrooms, and just stir it all into the polenta, but this is crazy good.

You can bake, fry, or grill leftover polenta. I had some leftover and I'm going to try baking it, so I'll let you know how it turns out.

Want a vegetarian version? Leave out the sausage. You can make it as is or add some more mushrooms.

Ingredients:
1 lb kielbasa
1 large or 2 medium bunches of kale, cleaned and stemmed
2 pints shitake mushrooms
1 quart water or stock
1 cup cornmeal
3 tablespoons butter
1 small bunch fresh rosemary
Salt
Pepper

Directions:

In a large sauce pan or stock pot, bring water or stock to a boil.

While you're waiting for it to boil, clean and slice the mushrooms and slice the sausage. Chop the kale into bite-sized pieces. Mince the rosemary.

Heat a large skillet on medium high. Add in the sausage and cook for a few minutes until it gives off a little fat. Add the mushrooms and cook a few more minutes. Add in half the minced rosemary. Add in the kale and saute until the kale is dark green and tender.

When the water or stock is boiling, whisk in the cornmeal and turn the heat back to medium-low. Whisk frequently until the mixture is thickened (the consistency of grits or oatmeal). Add in the other half of the rosemary and season with salt and pepper. Stir in the butter.

To serve, spoon polenta into the bottom of a wide-mouthed bowl and top with kale mixture. Enjoy!

Q.E.D.: Smoked Sausage and Kale (with Veg. Option)

If you've been following this blog at all, you'll know that I love kale. It's my new favorite green. The more dishes I can make with kale, the better. And if they're fast, even better.

Pictured here with crostini

During the semester, my days can be really long. One those days, you need a fast meal. And if you don't always like to eat your dinner out of paper bag, you need a go-to meal that you don't feel bad about eating. Enter sausage and kale.

The great thing about kielbasa (other than that it's delicious) is that it's already cooked, so it's a fast prep. Plus it provides all the (minimal) fat and flavor you need to saute your kale. It's a one-pot meal that's fast, easy, and delicious.

Notes: If you wanted to make a vegetarian version of this dish, you could use pressed tofu that was seasoned like sausage. You could season it with some cumin, salt, black pepper, and fennel seed and produce a pretty similar flavor. You'd need to make sure that the tofu gets a little crispy in the pan, so you might have to add some olive oil.

You think two ingredients can't make an awesome dish? Just give it a try.

Ingredients:
1 pound of smoked kielbasa
1 bunch of kale, stemmed and cleaned
Salt
Pepper

Directions:

Heat a non-stick skillet over medium-high heat. Diced the kielbasa (or tofu) and add it to the pan. Saute until the sausage is heated and starts to get brown and crispy on the outside.

While the sausage is heating, thinly slice the kale leaves. Once the sausage starts to brown, add the kale to the pan and season with salt and pepper. Saute until the kale is dark green and tender. Serve and enjoy!