Wednesday, August 27, 2014

What's Cookin Wednesday - Sausage & Kale Stew (Crockpot!)

Sausage and Kale Stew With Olive Oil Mashed Potatoes 
Picture (and recipe) from Real Simple

Ingredients

  • 1 pound sweet Italian sausage links, casings removed and broken into pieces
  • 1 large onion, chopped
  • 1 28-ounce can diced tomatoes
  • 2 tablespoons tomato paste
  • 2 cloves garlic, chopped
  • kosher salt and black pepper
  • 2 large russet potatoes (about 1 pound)
  • 1 small bunch kale, stems discarded and leaves torn (about 7 cups)
  • 1/2 cup milk
  • 1/2 cup olive oil, plus more for serving 
Directions
  • Combine the sausage, onion, tomatoes and their juices, tomato paste, garlic, 1 cup water, and ¾ teaspoon each salt and pepper in a 4- to 6-quart slow cooker. Nestle the potatoes in the liquid and top with the kale.

    Cover and cook until the potatoes are tender, on low for 7 to 8 hours or on high for 4 to 5 hours (this will shorten total recipe time). Transfer the potatoes to a medium bowl. Add the milk, oil, and ½ teaspoon each salt and pepper to the bowl and mash.
    Serve the stew topped with the mashed potatoes. Drizzle with more olive oil, if desired.



    This was good - the potato cooking part was weird, but it worked!
     

 

Wednesday, August 20, 2014

What's Cookin Wednesday - Chickpea Curry

 
Picture (and recipe) from Cooking Light

Ingredients:
  • 1 (3.5-ounce) bag boil-in-bag basmati or brown rice
  • 1 tablespoon canola oil 
  • 1 large onion, diced 
  • 1 1/2 teaspoons garam masala
  • 2 (15-ounce) cans chickpeas, rinsed and drained
  • 1 (15-ounce) can unsalted crushed tomatoes 
  • 1 (6-ounce) package fresh baby spinach 
  • 1/2 cup plain 2% Greek yogurt 
  • 1/2 teaspoon salt 
  1. 1. Cook rice according to package directions; drain.
  2. 2. While rice cooks, heat a Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add onion; sauté 5 minutes or until tender, stirring frequently. Stir in garam masala; cook 30 seconds, stirring constantly. Add chickpeas, tomatoes, and spinach; cook 2 minutes or until spinach wilts, stirring occasionally. Remove from heat; stir in yogurt and salt. Serve over rice.

 Super easy to make, super yummy to eat!

Monday, August 18, 2014

Makeover Monday

So recently our church merged with another church - one that used to be a church of 2,500 people in Southeast Atlanta...the church is over 120 years old!  I had no idea there were so many rooms in the building...and there was stuff in all of them (desks, pianos, pulpits, extra pews and chairs are the most popular...I have NEVER seen that many pulpits in one place!).  I happened to come in one evening when they were cleaning out rooms....and I turned into my mother :-)  I left with 6 pieces to restore/redo and 5 are done and sold (less than a work week later!)  Here are the few I did first.









Wednesday, August 13, 2014

What's cookin Wednesday - Lentil "Stew"

2 cups lentils, rinsed
1 onion, finely diced
4 cloves garlic, chopped
1 (7oz) can fire roasted whole chiles
1 (14.5oz) can diced tomatoes
3 cups chopped kale
1/2 tsp kosher salt
1 tsp ground ginger
1 Tbl cumin
3 cups chicken or vegetable broth

Use a 6-quart slow cooker.  Rinse lentils until the water runs clear, and then put the wet lentils into your slow cooker.  Add diced onion and the chopped garlic.  Add the entire cans of fire roasted chiles and diced tomatoes.  Add the kale, dried spices and stir in the broth.  Cover and cook on low for 5-6 hours or until the lentils are bite tender and the onion is translucent.

YUM!  This will be back in the winter for sure!

Monday, August 11, 2014

Makeover Monday

Sometimes makeovers are as simple as taking one piece off a mirror....