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Thought I’d blogged this before, but couldn’t find and needed the recipe for this week’s menu/shopping list. We used cream instead of coconut milk (yum) last time because that’s what we had on stock. This time we’ll probably try the coconut milk.
via Caveman food.

  • 1-1.25 lbs bulk breakfast sausage
  • 1/2 a large onion, minced
  • 1/2 cup mushrooms, sliced
  • one 15-oz can of pumpkin
  • 4 cups chicken stock
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • pinch of dried rosemary
  • 1 tsp paprika
  • pinch of red pepper flakes
  • 1 tsp sea salt or to taste
  • 2 T butter
  • 1/2 cup coconut milk

Heat the butter in a heavy deep pot and cook the onions, mushrooms and sausage all together. Add the pumpkin to the pot and deglaze with the chicken stock, and simmer for 20 minutes. Remove from the heat and stir in the coconut milk.

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Great during the winter, when you can use frozen okra and sausage.

  • 1 lb bulk sausage
  • 1 onion, diced
  • 1 green pepper, diced
  • 3 ribs celery. diced
  • 2 Tbs olive oil
  • 2 bay leaves
  • 4 cups sliced okra (about 1 lb)
  • 1 small bunch fresh thyme sprigs
  • 4 cups chicken stock
  • 1/2 tsp crushed red pepper
  • Freshly ground white pepper, to taste
  • Freashly ground black pepper, to taste
  • File powder

Saute onions, green pepper, celery, and bay leaves in olive oil over medium heat until soft and translucent. Add sausage, and continue cooking until sausage is browned. Add okra, stock, thyme and peppers and bring to a boil. Reduce to a simmer and cook uncovered until okra is done, 20 to 30 minutes.

Serve over rice and sprinkle with file powder. For extra deliciousness, serve with cornbread or corn pones.

N.B.: Claire strongly suggests that this should have tomatoes. YMMV.

Thanks to the October ’09 Bon Appetit for this one. Use some of your white beans with garlic and sage for this recipe; save the rest for Tuna and White Bean salad.

  • 3 TBS olive oil
  • I large onion, chopped
  • 3/4 cup chopped carrot
  • 3/4 cup chopped celery
  • 3 1/2 cups (or more) water
  • 2 to  cups white beans with garlic and sage with 3/4 cup  cooking liquid
  • 4 small tomatoes, seeded, finely chopped
  • 1 cup small pasta

Heat olive oil in soup pot over medium heat. Add onions, carrot, and celery. Sauté until all vegetables are soft, about 12 minutes. Add 3 1/2 cups water, cooking liquid, and tomato and bring to simmer. Reduce heat to medium-low and simmer 25 minutes to blend flavors, stirring occasionally. Mix in beans and pasta; bring to boil. Cook until pasta is just tender but still firm to bite, adding more water to soup by 1/2 cupfuls if very thick, about 10 minutes.(I had to add a one half cup of water) Add salt and pepper to taste.


Bavarian Sausage Hot Pot

Originally uploaded by ted_major

Mmmm, I love sausage. Here’s a quick pot o’ food featuring sausage and some vegetables. Takes about 40 minutes, start to finish, and there’s plenty left for lunch tomorrow.

10 oz bag, shredded cabbage
2 carrots, peeled and cut into chunks
1 lb green beans
1 lb potatoes, peeled and cut into 1/2 inch dice
2 cups frozen tiny peas
3 cups beef stock
1/2 tsp salt
1/4 tsp freshly ground black pepper
1/8 tsp freshly ground nutmeg
1 tsp carraway seeds
1 lb kielbases, sliced
1/4 cup chopped flat leaf parsley

Put broth, carrots potatoes, salt pepper, nutmeg and carraway in a large heavy kettle and bring to a boil Reduce to a simmer, cover, and cook 20 mins. Add sausage, peas, and green beans and simmer 10 more minutes. Stir in parsley and serve with fresh bread.


Kale & Sausage Stew

Originally uploaded by ted_major

  • 2 tbs butter
  • 2 leeks, sliced & cleaned
  • 6 parsnips, peeled & sliced
  • 1 lb sausage, sliced (I used chicken habanero)
  • 1 qt chicken stock
  • 2 cups water
  • 2 baking potatoes, peeled & diced
  • 1 large bunch kale, cleaned & torn

Sautee leeks in butter over medium-low heat until wilted. Turn up heat to medium and add parsnips. When parsnips start to soften, add sausage. When sausage starts to brown, add stock & water, then bring to boil. Add potatoes, and cook 20 mins or until potatoes are soft. Stir kale into stew, and heat until wilted.

I haven’t made this one yet, but it looks tasty, and the video instructions are entertaining:

Oddcast Cooking Course

Pork and Clam Stew

Thanks to The Invisible Workshop for the photo and link.

  • 2 lbs small red beans, soaked overnight, rinsed, and drained
  • 2 cups chopped onion
  • 1 cup green pepper, chopped
  • 1 cup celery, chopped
  • 4 cloves garlic, minced
  • Olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp white pepper
  • 1/8 tsp cayenne
  • 1/8 tsp cayenne
  • 1 bay leaf
  • 1 tsp dried thyme
  • 1/2 tsp dried basil
  • 1 lb sausage, sliced
  • 1 quart chicken stock
  • 1 1/2 tsp liquid smoke
  • 1/2 tsp Worcestershire suace

Sautee vegetables in olive oil until tender and translucent. Add to slow cooker and add beans, stock and herbs & spices. Let cook all day, then remove lid for an hour or 2 to thicken if needed. Just before serving, stir in Worcestershire and liquid smoke. Serve over long grain white rice with hot sauce to taste. As usual, I like a good habanero sauce, but YMMV.
For vegetarian red beans, omit sausage and Worcestershire and substitute vegetable stock.

  • 1 1/3 lbs boneless, skinless chicken thighs cut into bite-sized pieces
  • 2 Tbs flour
  • 2 Tbs Canola oil
  • 1 onion, chopped
  • 2 ribs celery, chopped
  • 2 garlic cloves, minced
  • 1 bay leaf
  • 2 cups chicken broth
  • 1 (28 oz) can fire-roasted diced tomatoes (or 2 [14.5] oz cans)
  • 2 cups frozen corn
  • 2 cups frozen butter beans
  • 2 cups frozen sliced okra
  • 1 tsp liquid smoke
  • 6 dashes Worcestershire sauce
  • 2 dashes Tobasco sauce

Sautee chicken in oil over medium high heat in a non-stick soup pot. When it begins to brown (8-10 mins), sprinkle flour into the pot and sautee, stirring, 2 to 3 more minutes. Add onion, garlic, and celery and sautee another 8 mins.

Add tomatoes (including juice), broth, and bay leaf, and simmer covered for 50 minutes.

Stir in corn, okra, and butter beans, and add liquid smoke, Worcestershire, and Tobasco. Bring to a simmer and simmer uncovered 20 to 30 minutes more.

  • 1.5 lbs boneless, skinless chicken thighs cut in to bite-size pieces
  • 3 leeks, sliced and cleaned
  • 8 oz. kale
  • 2 Tbs butter
  • 1 Tbs olive oil
  • 3 Tbs flour, divided
  • 4 cups chicken stock, divided
  • 1.5 cups water
  • 1 cup white wine
  • 1 large baking potato, peeled and diced (1/2 inch)
  • salt & pepper to taste

In a large, non-stick soup pot, saute leeks in butter over medium heat. Meanwhile, in a large non-stick skillet or ditch oven, saute chicken and sprinkle with 2 Tbs flour and salt and pepper to taste. When chicken is browned (about 8 minutes), add to leeks, then deglaze pan with wine. Whisk remaining Tbs of flour into 1 cup stock, add to wine, and bring to a boil. Add to chicken and leek mixture, then add remaining liquids. Bring to a boil, add potatoes, cover, reduce heat, and simmer for 30 minutes. Add kale and simmer another 5 to 10 minutes.

  • 3 ribs celery, chopped
  • 1 red bell pepper, chopped
  • 1 sweet onion, chopped
  • 1 Tbs olive oil
  • 2 links chile-lime chicken sausage, cooked and sliced
  • 2 cups chicken stock
  • 3 cans black beans, rinsed and drained
  • 2 tsp ground cumin
  • 1 tsp chipotle chile poweder
  • 1 tsp smoked paprika
  • 1 tsp ground coriander
  • salt, to taste (1/2 to 1 tsp)
  • 2 cups frozen silver queen corn

Saute celery, pepper, and onion in olive oil. Add stock, black beans, sausage, and seasonings, and bring to a simmer. Cook 30 mins, then add corn and bring back to a simmer for another 5 mins.

Serve with yellow rice. As usual, I like it with habanero pepper sauce, but YMMV (Claire thinks it’s plenty hot as-is).