What's for Dinner? Sausage, White Bean and Kale Stew!

Hello!! Yes, it had been ages since I last posted. Between caring for my 2 small boys, running a small business and keeping up with household stuff, I have little time to cook very interesting meals anymore, let alone blog about them. I do get a nice meal in every now and then that is blogworthy, and have photos to prove it, but then never get around to writing the post. Maybe someday I will catch up with all the backlog!

This recipe came from my sister-in-law, Lauren. We swap recipes a lot and this one is a keeper. It is really healthy and really easy, which is what I primarily look for now days. Hopefully this warm, hearty meal will officially chase the cold weather out of here and finally welcome Spring! Cheers!

Chicken Sausage, White Bean and Kale Stew

Serves 4

• 1 tbsp olive oil
• 16-20 oz. pre-cooked chicken sausage links, sliced
• 1 large onion, diced
• 4 garlic cloves, minced
• 1 tablespoon water
• Pinch of chili flakes
• 2 rosemary sprigs, leaves stripped and minced
• 6 sprigs of fresh thyme
• 1 bunch or bag of kale, thoroughly washed and stems and ribs removed, chopped into 1-inch pieces
• Salt and pepper
• 2-3 cups chicken stock
• 2 16-oz. cans cannellini beans, drained and rinsed

Heat a medium skillet or Dutch oven with olive oil. Brown sausage over high heat until golden. Remove the meat from the pan. While the pan is still warm, sauté onion and garlic in the sausage renderings with water (to prevent them from getting too dark). Once the onions become translucent, add chili flakes, rosemary, thyme and kale. Season with salt and freshly ground black pepper and sauté for 2 to 4 minutes, or until the kale begins to wilt. Add 2 cups chicken stock, reserved sausage and white beans. Cover with a lid and simmer for 30 minutes to 2 hours, or until the kale has cooked down and is tender, and the liquid has reduced (add more liquid during cooking as needed). Adjust seasoning, serve and enjoy!

What's for Dinner? Veggie Bean Burgers!

Ok, I'm back again.  I know I have been slack at my blog posts...I will try and do better! Cooking, and definitely blogging, have not been on the top of my list of to-dos lately...two kids under 2 1/2 definitely keep a person busy! Most of our meals these days consist of a quick protein, like grilled chicken or fish, and a steamed veggie.  So, there is no need to blog that kind of "recipe". But I did get an itch to make something the other day, so I emailed my good friend, Molly, to send me this recipe I had been thinking about.  She made these delicious veggie bean burgers on our vacation a while back to Charleston, with a great group of friends.  They were so good but for some reason I forgot about them until the other day.  I made these and they were fantastic!  I adapted the recipe just a little bit...they will make a lot, but trust me...you'll be happy to have extras in the freezer.  Enjoy!

Veggie Bean Burgers
Makes 10 burgers

• 2 TBSP olive oil
• 1/2 large red onion, finely diced
• 1/4 cup sliced black olive, diced
• 1/2 large red bell pepper, finely diced
• 1 container sliced mushrooms, finely diced
• 2 TBSP minced pickled jalapeno
• 5 cloves garlic, minced
• 1/4 cup finely diced canned artichoke
• 1 15-oz can seasoned black beans, drained
• 1 15-oz can chickpeas, drained
• 1 15-oz can cannelini beans, drained
• 2 cups rolled oats
• 1 1/2 teaspoons Hungarian paprika
• 1 1/2 teaspoons chili powder
• 2 1/2 teaspoons dried oregano
• 3 TBSP minced fresh parsley leaves
• 1 1/2 teaspoons red chili flakes
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons celery salt
• 1/2 teaspoon ground sage
• 5 TBSP seasoned panko bread crumbs
• 2 large eggs

 

In a medium saute pan over medium heat, add 1 TBSP olive oil and all raw vegetables except beans. Saute until translucent. Remove and cool. 

In a medium mixing bowl, add all beans and coarsely mash with potato masher or fork.  Add veggies to beans and mix thoroughly. Add all dry ingredients along with the eggs. Thoroughly mix all ingredients and form into 10 patties. Individually wrap 6 (or however many you want to freeze) in plastic wrap and place in freezer for a later date. Cover the remaining patties and refrigerate for 30 minutes.
 
In same saute pan add remaining TBSP olive oil, and cook patties 2 to 3 minutes per side. Serve on toasted buns with cheese, avocado, guacamole, tomato slices or whatever toppings you like!

Thaw frozen patties in fridge overnight and fry up in the pan when ready to eat!