A Great Recipe for A Chilly Day

 

Sausage and White Bean Stew with Kale

Cook with Steve Peacock: Better Homes & Gardens ~ March 2012 issue

All vegetables except canned tomatoes that I used in this recipe came fresh from our Bastrop 1832 Farmer's Market.*

This recipe requires planning. The dried beans need to soak overnight before cooking.

Soak: 8 hr. Prep: 30 min. Cook: 45 min. Stand: 30 min.

1 lb great Northern beans, picked through**, soaked overnight in water, drained, and rinsed

8 or 9 cups homemade chicken stock, unsalted chicken stock,  or reduced-sodium chicken broth (I used the latter)

3 Tbsp. plus 1 tsp. extra-virgin olive oil

2 cups diced onions* (2 medium)

1/2 cup diced celery* (3 stalks)

1/2 cup peeled and diced carrots* (1 to 2 medium)

1 1/2 tsp. finely chopped garlic (about 3 cloves); remove any green shoots inside

1/4 tsp. dried thyme, crushed (I used fresh thyme*)

1  14.5-oz. can whole peeled tomatoes, drained & crushed

    Freshly ground black pepper

1 bunch black kale or regular kale*, washed and stemmed (about 8 cups)

1 lb. smoked sausage, such as kielbasa or andouille (I used the latter), cut in 1/2-inch slices

1. In a heavy nonreactive 4- to6-quart Dutch oven combine drained and rinsed beans, 8 cups stock, and a generous pinch of kosher salt (I used Mediterranean sea salt). Bring to boiling. Reduce heat and simmer, partially covered, 30 to 45 minutes, until beans are tender, stirring occasionally and adding stock if level is below top of beans. Beans should move about easily in the stock. Cooking time for beans varies from batch to batch.

2. Meanwhile, in a 12-inch skillet heat the 3 Tbsp. olive oil over medium heat. Cook onion in oil until translucent, stopping before onion browns. add celery, carrots, and garlic; sprinkle with a pinch of salt and dried thyme. Stir well. Cook 5 to 7 minutes. Add crushed tomatoes; season with a pinch of salt and a few grinds of black pepper. Cook 5 minutes longer. Add to simmering beans.

3. In a large pot of lightly salted boiling water, cook kale for 5 minutes. Drain; set aside to cool. When cool enough to handle, squeeze any remaining water from kale, then coarsely chop kale.

4. Rinse and wipe out skillet. In skillet cook sausage in 1 tsp. olive oil over medium-high heat about 3 minutes, until well browned on each side.

5. When beans are tender, add kale and sausage to beans in Dutch oven. Simmer 10 minutes. Taste for seasoning. Let stand 30 minutes. (Soup flavor improves when allowed to rest 30 minutes or longer before serving. This soup can be made up to 2 days ahead and reheated.) Makes 8 servings. 

**To pick through dry beans, spread them on a large rimmed baking pan. Examine beans, discarding shriveled beans and small stones.

Each serving: 453 cal, 16 g fat, 40 mg chol, 1,199 mg sodium, 52 g carb, 14 g fiber, 27 g pro.

Jambalaya Grits

 Jambalaya Grits was my contribution to the New Year's Eve

festivities with friends.

Lots of fun was had by all.

Great food, a bit too much wine & champagne.

The recipe is from the Junior League of New Orleans.

2 tablespoons bacon grease
2 tablespoons flour ( whole wheat is what I used)
1/2 cup chopped onion
1 green pepper, chopped
1/2 cup chopped celery
1 cup quick grits
3 fresh tomatoes, peeled & chopped (approx 1 cup)
1 cup ground ham
Bacon, cooked & crumbled as garnish
1 green onion chopped as garnish

In a heavy skillet, heat bacon grease & gradually add flour, stirring constantly until roux becomes light brown. Add onion, green pepper, and celery; cook 5 minutes. Cooks grits according to package directions and add to roux. Add tomatoes and ham. Sprinkle with bacon & chopped onions & serve. Serves 6.

I am suffering greatly from allergies right now

and by the end of the party I had almost lost my voice.

It isn't much better today and for the first time

since I've been with the G-man I missed the official

Audubon bird count for Bastrop County.

Because we have a cold front in today with a good bit of wind

most of the birds were hunkered down somewhere

trying to keep warm.

I've been watching movies on TV today and 

following the birds example I am hunkered down keeping warm.

Happy New Year!

Jambalaya Grits for a Cold Day Brunch or Dinner

Photo of Shrimp Jambalaya Grits

From: Jambalaya Cookbook

Yield: Serves 6


Ingredients:

2 Tablespoon bacon grease (I sometimes make my roux with olive oil rather than bacon grease)

2 Tablespoons flour (I use whole wheat flour)

½ cup chopped onion

1 green bell pepper, chopped

½ cup chopped celery

1 cup quick grits (better to use regular grits than "quick" grits---cook according to package directions)

3 fresh tomatoes, peeled and chopped (about 1 cup)

1 cup ground ham (diced ham can be used, but ground makes the flavor saturate the dish)

Bacon, cooked to crispy and crumbled

(Occasionally I add andouille sausage, sliced & quartered, which adds a spiciness to the dish.)


Directions: In a heavy skillet, heat bacon grease and gradually add flour, stirring constantly, until roux becomes light brown. Add onion, green bell pepper and celery; cook 5 minutes. Cook grits according to package directions and add to roux and vegetable mixture. Add tomatoes and ham. Sprinkle with bacon and serve immediately.

Grits... yum, yum!

As the demolition of my kitchen floor continues, Gertie & I are trying to stay out of the way. So after reading Gumbo Writer's blog today I decided to add a grits (grits described in Wikipedia) recipe that is my favorite. Let me add that being raised in Georgia grits was a staple in my family. Once on a trip to New Orleans I found a great cookbook which I brought home & have continued to use over the years.

One of my favorite grits recipes is Jambalaya Grits. I took it from the "Jambalaya Cookbook of the Junior League of New Orleans" and I think it is my favorite recipe in the cookbook. People who don't usually like grits like this dish. My husband is one of those who doesn't care for grits, but will load his plate with this when I cook it.

Jambalaya grits is a great brunch recipe. It will serve lots of folks and holds up in a warmer without getting to stiff. The recipe is as follows:

Jambalaya Grits
Serves 6

2 tablespoons bacon grease (I substitute olive oil which is somewhat healthier)
2 tablespoons flour (here again I substitute whole wheat flour for white flour)
1/2 cup chopped onions
1 green pepper, chopped
1/2 cup chopped celery
1 cup quick grits
3 fresh tomatoes, peeled & chopped (approximately 1 cup)
1 cup ground ham
Bacon cooked and crumbled
(Parsley sprigs for color)

In a heavy skillet, heat oil and gradually add flour, stirring constantly, until roux becomes light brown. Add onion, green pepper, and celery; coop 5 minutes. Cook grits according to package directions and add to roux. Add tomatoes and ham. Sprinkle with bacon. Garnish with parsley sprigs and serve immediately.