Fresh Recipes | Kale, Chicken Sausage, & White Bean Stew

Happy Monday, everyone!

I hope you had a fantastic weekend! After a strange week of coldish weather and two smallish snowstorms, we finally hit the mid-sixties on Saturday! It was glorious!

We celebrated with a trip to Radford for a walk in Bissett Park followed by an appetizer at The River Company, one of my favorite spots in the area. I was sweating in my jeans + sandals!

Fresh Recipes | Kale, Chicken Sausage, & White Bean Stew

On Friday, during the midst of the snowstorm, however, I decided to finally get around to making that soup I’d scheduled to make the previous night but postponed for the snow day: Kale, Chicken Sausage, & White Bean Stew.

Both Jeff and I fell head over heels in love with this creation for one major reason–the homemade chicken broth. After roasting the chicken on Sunday, I’d put the carcass along with an onion, few stalks of celery, and some carrots in a large soup pot, covered it all with water, and let it boil for about 3 hours. I, for once, had the foresight to cook it with the strainer in the soup pot, so I simply pulled it up and dumped the solids and was left with glorious broth. So easy!

And the depth of flavor it added to the soup was simply amazing. Plus, I have quite a bit left over and frozen for next time!

Fresh Recipes | Kale, Chicken Sausage, & White Bean Stew

If you’re wondering about meal planning this week, here is what is scheduled:

Monday: BLTAs

Tuesday: Build Your Own Tacos

Wednesday: Pasta with Turkey Meatballs

Thursday: Pizza (using whatever leftovers we have!)

Fri/Sat/Sun: in DC

Here’s to a great week!

Fresh Recipes | Kale, Chicken Sausage, & White Bean Stew

Kale, Chicken Sausage, & White Bean Stew

Serves 4-6

Print recipe!

Ingredients:

1 medium onion, chopped

2 carrots, chopped

2 stalks celery, chopped

2 chicken sausages, sliced and halved

3 cloves garlic, chopped

32 ounces homemade or store bought chicken broth

32 ounces (2 cans) white beans, drained and rinsed

4 cups kale, chopped

olive oil

salt, to taste

pepper, to tasted

1 teaspoon fennel

1 teaspoon smoked paprika

1 bay leaf

Steps:

Heat olive oil over medium heat in a cast iron pot.

Stir in onions, carrots, and celery and continue to saute, stirring often, until onions are soft and aromatic.

Add chicken sausage and more olive oil, if needed. Continue cooking until sausage begins to brown.

Stir in garlic and cook for another 2-3 minutes.

Add chicken broth and bring to a boil.

Reduce to a simmer and then add in white beans, salt, pepper, fennel, smoked paprika, and the bay leaf. Simmer for at least 30 minutes.

About 15 minutes before serving, stir in kale and continue to simmer until wilted.

Enjoy!

Time: 45-60 minutes

 

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1. Winter Mushroom Risotto

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2. Salmon Burgers

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3. Slow Cooker Chicken Verde

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4. Spring Bounty Potato Salad

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5. Asparagus Spring Rolls

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Home Ideas | Home Ideas Around the Web

City Bike

Farmer’s Market Flash Cards

Shell Wreath

Aqua Cart

Decorative Coasters

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Outfit Ideas | Weekend Camo

So that whole gym thing. It sounded so good, but I have definitely not been this sore in a looong time. I think I may even be more sore than after my 20 miler training run! Well, maybe not, but at least the pain is lasting longer, it seems. No wedges or heels for me again for awhile!

I’m trying to stick to it, though, because I know that the pain is only temporary and soon, I’ll be able to work out like this daily again. In the mean time, I can reminisce on the time I wore heels this past weekend for a casual evening out with the husband.

Outfit Ideas | Weekend Camo

I know (or hope, maybe!) I’ll be able to where them again soon!

Outfit Ideas | Weekend Camo

Jean Jacket: Gap (similar but lighter)

White Lace Shirt: Cynthia Rowley via TJ Maxx (eyelet version)

Camouflage Pants: Gap (pink version)

Suede Booties: Lucky Brand Tablita

Other looks featuring this white lace shirt:

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Fresh Recipes | Overnight Cinnamon & Coconut Steel Cut Oats

The obsession with steel cut oats continues!

And this way is probably the easiest prep ever, plus, it can transition easily into spring + summer as it’s served cold. Basically, all you have to do is throw steel cut oats, almond milk (or any milk you’d like, really) into a bowl/jar, add some maple syrup + cinnamon for a little extra flavor, cover, and let sit overnight in the fridge–that’s it!

Fresh Recipes | Overnight Cinnamon & Coconut Steel Cut Oats

Fresh Recipes | Overnight Cinnamon & Coconut Steel Cut Oats

I was definitely a little skeptical at just how moist the oats would get without actual “cooking” but much to my surprise, the almond milk was all they needed. However, the oats do definitely taste more like a chewy cereal when finished, and less like the super creamy version you’d get it you’d actually cooked them.

Fresh Recipes | Overnight Cinnamon & Coconut Steel Cut Oats

Fresh Recipes | Overnight Cinnamon & Coconut Steel Cut Oats

I kept the oat to milk ratio exactly the same as if I’d boiled them and ended up with just the right amount of residual milk at the top. But if you want it all to absorb in, you could probably get away with adding a little less.

Fresh Recipes | Overnight Cinnamon & Coconut Steel Cut Oats

I can’t wait to try this topped with some fresh farmer’s market berries this summer!

Fresh Recipes | Overnight Cinnamon & Coconut Steel Cut Oats

Overnight Cinnamon & Coconut Steel Cut Oats

Serves 1

Print recipe!

Ingredients:

1/4 cup steel cut oats, uncooked

1/2 cup vanilla almond milk

1 teaspoon maple syrup

1/4 teaspoon cinnamon

Toppings: coconut flakes, walnut pieces, and raisins

Steps:

Combine steel cut oats, almond milk, maple syrup, and cinnamon in a jar or bowl.

Cover and refrigerate overnight.

Add coconut flakes, walnut pieces, and raisins, and enjoy!

Time: 5 minutes (overnight to “cook”)

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February Favorites

by on March 4, 2014

I am so excited it is March! March brings the promise of sunshine, warm weather, flip flops… I mean, February, you had your good moments, but I can’t say I’m too sad to see you go. Though, February did bring my first major snowstorm, an amazing trip to Charlottesville, and plenty of days off to spend with my kitty!

Also, February brought about + deepened my love for these select items:

1. Steel Cut Oats. Once I finally relinquished my morning smoothie at the end of marathon training, I quickly found a new, more seasonally appropriate breakfast replacement: steel cut oats. I’ve been loving the easy prep too: boil water, add oats, simmer, add flax + raisins, and store until ready to eat. So good!

2. Mini Almond Milk. Now that I’m off my smoothie kick (only temporarily, trust me), I haven’t needed to buy an entire carton of almond milk to get me through the week. However, I do still need a bit–for steel cut oat topping and coffee–so these mini cartons are perfect. My fav? Adding the chocolate almond milk to my coffee. Delish!

February Favorites

3. Dolmas. Jeff and I raid the olive bar every time we go to the grocery store in order to get salad toppings such as feta and well, olives. Recently, we’ve also been treating ourselves to some dolmas, a Greek bite sized food with rice + spices wrapped in grape leaves and soaked in olive oil. I’m addicted!

4. Green Mountain Coffee Nantucket Blend. When Jeff and I bought our new Keurig, we purchased a few boxes of K Cups on super discount thanks to a coupon with purchase. This Nantucket Blend from Green Mountain Coffee has been my favorite by far.

February Favorites

5. Stonyfield Whole Milk Yogurt. I’d been thinking about switching to whole milk yogurt for awhile now and after this article on NPR, I decided I was going to give it a shot. I cannot get over how creamy and indulgent it is! I’ve been topping it with a little honey for the perfect mid morning snack.

February Favorites

Here’s to a {hopefully} sunny March!

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