Sausage, Tomato, Bean Delight

It's hard to believe that one month ago it was warmer than it is today. As a result, I've been preparing more hot dinners than I normally would this time of year.

This one ended up really hearty and soothing on a cold, wet day. And it has sausage in it. What's not to love about that?

Ingredients
1/2 pound ground breakfast sausage
1 medium onion, finely chopped
2-3 garlic cloves, finely chopped
1/2 teaspoon dried thyme
2 (15oz) cans diced tomatoes, drained
2 (150z) cans red kidney beans, drained and rinsed thoroughly
1/2 cup veggie or chicken stock
a heaping hand full of fresh cooking greens (kale and collards work well)
sea salt and freshly ground black pepper to taste
Whole grain (optional)--I cooked about a cup of quinoa

Directions

1. In a large skillet brown sausage and drain fat.
2. Return sausage to skillet and add onion and garlic. Cook about 3 minutes, then add thyme. Saute another minute.
3. Add tomatoes and cook on medium heat, stirring occasionally, until they begin to break down and become "saucy". 
4. Add stock, beans, and greens. Turn heat to medium high until beans are warm and greens are bright green (about 5-7 minutes).
5. Serve over grain (optional), add salt and pepper to taste, and enjoy!

Chicken and Rice in the Pot

Yesterday was a crock pot cooking day--dreary is how I described it to my 3 year old on the way to school. On the way home from dropping him, I got the notion to put some stuff together in the crock pot for something warm and soothing. Here's what I did:

Ingredients
1.5 cups Brown Rice (I used Jasmine) or other whole grain, rinsed
3.5 cups broth
1 t dried thyme
1/2 t crushed red pepper
1/2 t tumeric
A little cooking oil or spray
1 small red onion, chopped
4-5 cloves garlic, chopped
1/2 red pepper, chopped
1/2 yellow pepper, chopped
2 bone-in chicken breasts, skin removed and washed
2 broccoli stalks
3-4 carrots, roughly chopped
2-3 celery stalks, roughly chopped
freshly grated ginger to taste
sea salt to taste

Directions

1. Place rinsed rice, broth, thyme, crushed red pepper, and tumeric in a pot with tight fitting lid on stove over high heat until it comes to a boil.
2. Meanwhile, drizzle a little oil on the bottom of the crock pot and turn it on (I started with it high) while chopping the onion, garlic, and peppers. Place chopped items in crock pot. 
3. Wash chicken.
4. Once rice comes to a boil, pour into crock pot on top of onions, garlic, and peppers.
5. Place chicken on top.
6. Depending on how long you've got to cook, turn heat to low (all day) or high (half a day or less) and sit back and smell the goodness!
7. About 30 minutes before you're ready to eat, add the broccoli, carrots, and celery. Return lid and keep cooking.
8. Just before serving, add freshly grated ginger, salt to taste, and stir it all together.
9. Enjoy!

Quinoa + Sweet Potatoes = Y.U.M.

I had every intention of doing something similar to this as a stuffing alternative for Thanksgiving, but somehow, it never got made (so many recipes, so little time...). When I finally got around to putting it together, I realized a couple of things. First, it makes a lot. Not kidding--we ate on it for a week. Second, it's wonderful as a side dish/stuffing alternative, but it also make a great meal in and of itself.

I've had the thought that it will be a great holiday dish to mix up as a side, then add leftover turkey/ham/sausage to create a "new meal" that's healthy, involves little preparation, and would be a real crowd pleaser. I look forward to hearing how it goes over at your house!

Ingredients
1.5 cups quinoa, rinsed thoroughly in a fine mesh strainer
1 cup broth (chicken or veggie)
1/8 to 1/4 cup oil (I used Garlic Grapeseed)
1 onion, chopped (I used 1/2 red and 1 small white)
1 bulb of fennel, chopped (optional)
3-4 garlic cloves, chopped
2-3 teaspoons dried thyme
3 medium sweet potatoes, washed and cut into bit size pieces*
1 cup frozen edamame (baby soybeans)
1 bunch greens, washed and finely chopped (kale or collards would be my first 2 choices, but use what you've got)
1/2 cup unsalted sunflower seeds, roasted
fresh parsley, chopped
salt and pepper to taste

*smaller pieces = reduced cooking time

Directions

1. Combine quinoa, broth, and 2 cups of water in a medium saucepan, bring it to a boil, then reduce heat and simmer for 15-20 minutes until all the liquid is absorbed. NOTE: don't bother with this once you put it on the stove--set a timer and check it after 15 minutes. It took a little longer than that to cook it completely on my stove, so I kept checking it every 2-3 minutes until the liquid was mostly gone, then turned off the stove and let it sit while working on everything else.
2. Heat enough oil to generously cover the bottom of a large saucepan with tall sides over medium heat. Add onion and fennel and saute until it's soft (or until you get everything else prepared!) maybe 8-10 minutes. 
3. Add the garlic and thyme followed closely by the sweet potatoes. Mix well to coat and let the seasoning infuse its flavor. Cover and cook 15-20 minutes until sweet potatoes are soft.
4. Add edamame and greens, mix well to warm through.
5. Get a gigantic bowl to combine quinoa and sweet potato mixture with sunflower seeds and parsley. Add salt and pepper to taste.
6. Serve warm or at room temperature.
7. Enjoy!

Guest Post: Roasted Shallot Vinaigrette

I have the great joy of being part of The Academy for Spiritual Formation #30. We meet together for a week, four times a year for two years. Last week was session 6. Only 2 remain. I am already grieving the end of this transformational experience. One of the things I will miss greatly is talking with my food friend, Blake. He is a chef trained in classic French and Italian Provincial cooking (*see below recipe for details*) and someone who continues to teach me so much about food. I am a simple cook--look around, see what I've got, throw it together in a pot, and dinner is served. Blake really stirs creativity within me to experiment and try new things. We were talking about salad dressings during one of our meals last week, and he shared one of his favorites with me, and with his permission I'm passing it along.

With the holidays coming up there will be full days devoted to food preparation, and I am putting this one on my list to include. Simple ingredients, a little extra time and vitamin L(ove) will make this recipe a new holiday favorite at our house. I hope the same for you.

Ingredients
2 shallots
Extra Virgin Olive Oil
Sea Salt
Freshly ground black pepper
Dijon mustard
Juice of one lemon
2-3 T honey
1 cup White Balsamic Vinegar
2 cups Extra Virgin Olive Oil
2 T fresh tarragon
1 t fresh thyme
1 t fresh mint (optional

Directions

Peel two shallots and brush them thoroughly with extra virgin olive oil.  Place them in a loosely enclosed aluminum foil tent with a dash of sea salt and fresh cracked pepper (to taste).  Place tent in a 350 degree oven until translucent (14 to 18 minutes).  Pull the shallots out of foil and place them on cutting board; let them sit until they return to room temperature (15 minutes).  Finely dice the shallots until fully minced into tiny pieces.  Pulverize the tiny pieces of diced shallots in a mortar and pestle until you form a paste.

Place the roasted shallot paste into the bottom of a large mixing bowl (stainless steel or plastic).  Add one (heaping) tablespoon of fine Dijon mustard.  Add sea salt and fresh cracked pepper (to taste).  Squeeze in juice from one fresh lemon.  Add 2 to 3 tablespoons of fine quality honey (depending on sweetness desired).  Add 1 cup of fine quality white balsamic vinegar.  Add 2 cups of fine quality extra virgin olive oil.  Whisk until thoroughly incorporated.  Stir in freshly minced tarragon (2 tablespoons).  Add one teaspoon of fresh thyme (stripped from stem).  

For added "pizazz", add one teaspoon of fresh mint (optional).

*The French were the first culture to master the culinary arts.  They were so wealthy and had the leisure time to explore this realm.  However, most of their recipes originated with the peasant, working class.  Most French cooking is just an "artsy" recapitulation of a humble, modest peasant dish.  This same style of cooking spread wildly throughout Europe and the Mediterranean.