Hopping on the Kale Bandwagon

Kale has been trending for two years now, maybe more. It's everywhere -- blogs, magazines, cooking shows, restaurants. And since this past winter, it's been in my kitchen as well.

Two winters ago I had the zuppa toscana at the Olive Garden. It may not be my favorite restaurant, bit I really enjoyed the soup. I enjoyed it so much that when the temps hit frigid this past winter I took to Pintrest and played around with a few recipes until I found a variation my family and I liked.

The recipe I made this past week is not exactly new. It's a Cooking Light standby that I have been playing around with for about two years. But last week I finally found the variation my family likes best. The change this time? Swapping out baby spinach for kale.

The kale brings a heartiness to the dish, and stands up well to the quiona I started substituting for the rice over a year ago. And unlike baby spinach, I add the kale to the pot earlier during the cooking process, giving the kale plenty of time to cook down and absorb the flavors of the sausage, onions, and garlic.

Yup, kale has been trending for quite a while. But with the help of this dish, it's now trending in my kitchen, too.

Sausage, Kale & Quiona Bowl
Recipe from Country Cooking

Ingredients:

• 1 lb. sausage -- hot, sweet, or a mix -- casings removed
• 1 bunch kale, removed from stems, chopped
• 1 medium onion, chopped
• 5 cloves garlic, minced
• 1 15 oz. can diced tomatoes
• 1/4 cup white wine
• 1/2 tsp. dried rosemary
• 1/2 tsp. dried thyme
• 1/2 tsp. oregano
• 1/4 to 1/2 tsp. red pepper flakes (optional)
• salt and pepper to taste
• 1/4 cup grated Parmesan
• 1 cup uncooked quiona
• Olive oil

Directions:

1. Cook quiona according to package directions.
2. Heat oil in a dutch oven. Brown sausage, breaking into pieces. (You can use a wooden spoon, but a potato masher works great, too.)
3. Add onions and garlic. Sweat until onions become translucent.
4. Add kale to pot. Season with salt, pepper, and red pepper flakes if using. You may need to add some more olive oil as the kale cooks down.
5. Deglaze pot with white wine and let reduce for a few minutes.
6. Add tomatoes, rosemary, thyme, and oregano. Simmer for 10 minutes.
7. Add cooked quiona and Parmesan and stir to combine. Add salt and pepper to taste.

A Note from the Cook: We like to serve slices of a multi-grain bread fresh from our farmer's market on the side for dipping and sopping up any extra juices.

BLD -- Breakfast, Brunch, Lunch or Dinner

It was a typical weekend, filled with errands, laundry, and my favorite Food Network shows. I inevitably see at least one recipe I would like to try and make, but it's rare that I feel the need to rush out and get the ingredients for that dish.

But this recipe is the exception to the rule.

I am not the biggest of quiche fans -- too much egg for me. But this recipe only has 3 eggs. I can manage that! So I tired my had at this recipe the following week.

Part of the reason it appealed to me so much is because it is so versatile. You could serve it for breakfast, brunch, lunch or dinner. I served it for dinner, much to everyone's delight. It was a hit with me, my husband, and my 6-year-old son. I added the bell pepper for some sweetness and color. I traded the green onions for a shallot. You can easily substitute your favorite greens for the spinach. And you can up the ante on the savoriness by swapping out the sweet sausage for hot. You're limited only by your imagination!

But, regardless if you follow the recipe to a T, use the same modifications I did, or mix it up entirely, this dish will not disappoint.

So what are you waiting for? Get cookin'!

Sausage, Spinach, and Potato Tart

Recipe modified from Nancy Fuller
Makes 6 to 8 servings

Ingredients:

• Frozen tart shell or pie crust
• 1 small Yukon gold potato, finely diced
• Kosher salt
• 1 tablespoon olive oil
• 8 ounces bulk mild or sweet Italian pork sausage
• 1/2 red bell pepper, diced
• 1 shallot, diced
• 3 cups fresh baby spinach
• Freshly ground black pepper
• 3 large eggs
• 1/2 cup milk
• 1 cup grated smoked provolone

Directions:

1. Preheat oven to 400 degrees.
2. Add the potatoes to a medium saucepan and cover with cold water. Add a big pinch of salt and bring to a boil. Reduce the heat to a simmer, and cook the potatoes until tender but still with a bit of resistance, 5 to 6 minutes. Drain and cool.
3. Lightly drizzle the olive oil in a large skillet over medium heat. Add the sausage, and cook, breaking up with the back of a wooden spoon until crumbly and browned, 6 to 8 minutes. Add the shallot and bell pepper, and saute until soft. Add the spinach by the handful and stir until it just wilts down. Season the mixture with salt and pepper. Remove to a bowl to cool.
4. Crack the eggs into a medium bowl and stir in the milk. Whisk together until combined and then add some salt and pepper.
5. Remove the tart shell or pie crust from the freezer. Cover the top with parchment paper and add pie weights or dried beans. Place on a sheet tray and bake for 20 minutes. Remove the pie weights and parchment paper and continue baking for 10 minutes more.
6. Turn the oven temperature down to 350 degrees.
7. Evenly sprinkle the par-baked crust with half of the grated cheese, then the cooked potatoes, and finally top with the sausage and spinach mixture. Pour the eggs over the top and sprinkle with the remaining cheese. Bake for 45 minutes. If the edges of the crust start to brown too quickly, cover the edges with a ring of aluminum foil.
8. Cool the tart for 10 minutes before serving. Can be served warm or at room temperature.

Note from the cook: I used a frozen pie crust, but if you have a favorite crust or tart shell recipe, you can certainly make it from scratch.

Kid Cooks Saturdays: Week #4

We've hit a snag with Kid Cooks Saturdays: The remaining recipes in my son's cookbook don't entice him. What's a mom to do?

So I started looking over my own cookbook collection, to see if there were any books with recipes simple enough for my son to make. I hit pay dirt when I came across The Four Ingredient Cookbook.

With only four ingredients per recipe, all are simple enough for young hands. It was just a matter of finding the right one.

Breaded pork chops was just the ticket. He was able to do the prep, and the oven took care of the rest. Served with wild rice and roasted green beans, and we had a satisfying meal.

All in all, this is a meal I would recommend making with young chefs, and for older ones, too.

Onion-Baked Pork Chops

Ingredients:

• 1 envelope onion soup mix
• 1/3 cup bread crumbs
• 4 pork chops, 1 inch thick
• 1 egg, well beaten

Directions:

1. Preheat oven to 400 degrees. In a small bowl, combine soup mix and bread crumbs. Dip chops in egg, then bread crumb mixture, until evenly coated.
2. In a lightly greased 13x9-inch baking or roasting pan, arrange chops.
3. Bake, uncovered, 20 minutes or until done, turning once.

No-Stir Risotto

It started out innocently enough. In fact, it started with stuffed peppers.

I was trying a recipe I had found on a blog. While it wasn't hard, it was more labor-intesive than other stuffed recipes I made. But I was off for Columbus Day and had the time. And my husband came home to a nice meal. As we were packing the leftovers he passed a comment, "I could just eat the filling. It's like risotto." And that got the wheels spinning.

For this particular recipe, the filling baked in the oven. So really, why couldn't mix and match what went into the filling, bake it, and call it dinner? I decided there was no was no reason I couldn't, and I went for it.

It was so good! It had the same texture as risotto, and I didn't have to stand and stir for 30 minutes. (A big selling point for my husband, who has made risotto exactly once because of all the standing and stirring.) I loved this recipe because everything is in one dish. The less pots and pans I have to clean, the better. It's also versatile; I can swap out the vegetables for whatever I have on hand. And it's a perfect meal for those autumn or spring days when you need a little heat in the house. (I love the way the oven warms the house.)

It's comfort food at its finest.

No-Stir Sausage & Veggie Risotto
A Country Cooking Original Recipe

Ingredients:

• 1 lb. Italian sausage, bulk or casings removed
• 1 red bell pepper
• 1 onion
• 2 cloves garlic
• 1 large or 2 small carrots, peeled and chopped
• 1 celery stalk, chopped
• 1 cup frozen corn
• 1 cup frozen peas
• 2/3 cup uncooked rice
• 1 10.5 oz. can cream of chicken soup
• 1 10.5 oz. can cream of mushroom soup
• 1/4 cup milk

Directions:

1. Preheat oven to 350 degrees.
2. Chop the onion, pepper, carrot, celery, garlic and set aside. Brown the sausage in a skillet over medium heat until it's cooked. Add the chopped vegetables and saute until tender.
3. Pour sausage and veggies into a large bowl. Add rice, soups, milk, and stir to combine. Pour into a 9 x 13 baking dish and cover. Bake for 1 hour, stirring halfway through. If the mixture looks a little dry, add a little more milk and stir, cover, and finish baking. Serve hot.

Taste the Sun

It's amazing how our senses can invoke memories. The smell of an apple pie candle brings me to Thanksgiving Eve growing up, and my parents baking apple and pumpkin pies. A song can bring me right back to middle school. And a taste can bring on a flood of memories as well.

I love the Food Network, and once I felt more comfortable in the kitchen "Everyday Italian" immediately became one of my favorites. I was interested to learn about Italian cuisine from other regions. And when I saw Giada make this recipe I knew I wanted to give it a try. It's flavors were right up my alley.

And every time I taste this dish, I'm immediately brought back to the first time I made it. It was a warm April day in 2006, and my husband had actually beat me home from work. He was in shorts and a t-shirt waiting for me, and as he greeted me he suggested we go for a walk and explore our neighborhood a bit.

We had a wonderful afternoon, enjoying the weather, the scenery, and each other's company. When we got home, my husband and I made this recipe together. My husband chopped the ingredients while I manned the stove. And as the sun started to dip we each sat down to a bowl of this delightful pasta dish. I could taste the warmth and sun, and every time I've had this dish since I am brought back to that day, tasting the warmth and the sun.

It's amazing what food can do.

Fusili with Sausage & Sun-Dried Tomatoes

Recipe from Giada DeLaurentiis
Modified by Country Cooking

Ingredients:

• 3/4 cup drained, oil-packed sun-dried tomatoes, sliced
• 2 tablespoons oil from jar of sun-dried tomatoes
• 1 pound sausage, casings removed
• 2 cloves garlic, minced
• 1 3/4 cup chicken broth
• 1/2 cup white wine
• 1 pound fusili pasta
• 1/3 cup chopped fresh basil
• Grated Parmesan cheese, for serving
• Shredded mozzarella cheese, for serving

Directions:

1. Heat oil reserved from tomatoes in a pan over medium-high heat. Add sausage and cook until brown, breaking up meat into bite-sized pieces with potato masher, about 8 minutes. Transfer meat to a bowl. Add garlic to skillet and sauté. Add broth, wine, and sun-dried tomatoes. Boil over medium heat until sauce reduces slightly; about 8 minutes.
2. Bring pot of water to a boil. Cook fusili until tender but firm, about 8 minutes. Drain pasta and add to sausage mixture. Add basil.
3. Top each serving with Parmesan and mozzarella cheeses.

Notes from the Chef:

• I use either sweet Italian sausage or hot turkey sausage when I made this dish. I find the hot turkey sausage to not be as spicy as hot Italian sausage. But you can use whatever sausage you like. What that spicy flavor but don't have any hot sausage on hand? Simply add red pepper flakes to the pan as you cook your sausage. The heat from the flakes will infuse with the sausage and oil.
• When you've used all the sun-dried tomatoes, save the oil. It's nice to swap out every now and then for regular olive oil. It adds a new depth of flavor to your dish.

Summer in a Soup

For me, a quintessential summer meal is sausage and peppers. My husband grills the sausage and I love the pepper mixture he makes, cooking the peppers and onions down in a tomato sauce. Serve on a good, crusty roll, and you have the perfect summer meal.

But what's a gal to do during the winter months? Oh, sure, you can make it in the oven or slow cooker, but it's just not the same. So when I saw Rachael Ray take the flavors in an entirely different direction, I knew I had to give it a try.

Soup.

Yes, you read that right. Soup. And really what better way to usher those summer flavors into winter than with a quintessential winter meal? (I made quite a few modifications, though, but I think the recipe only benefits from it.)

Sausage, Peppers and Onion Soup
A modified Rachael Ray recipe

Ingredients:

• 3 tablespoons extra virgin olive oil
  
• 1 1/2 lbs. bulk Italian sausage
  
• 4 cloves garlic, finely chopped
  
• 1 large onion, chopped
  
• 2 tablespoons balsamic vinegar
  
• 1 cup white wine
  
• 4 cups chicken broth
  
• 2 15-ounce cans or 1 28-ounce can diced tomatoes
  
• 1/4 teaspoon Italian seasoning
  
• 1/4 teaspoon dried basil
  
• 1 1/4 cups ditalini
  
• Grated parmesan cheese

Directions:

1. Heat olive oil in Dutch oven. Add sausage and brown for a few minutes, breaking up with a wooden spoon. Then add garlic, peppers and onions, and cook until soft, 6-7 minutes more.
   
2. Deglaze pan with the vinegar and wine. Let reduce for a few minutes. Stir in broth, tomatoes and seasonings, and bring to a boil. Add ditalini and cook for 10 minutes or until pasta is done.
   
3. Serve with cheese on top

Notes from the Cook:

• If you can find cubanelle peppers (also known as frying peppers), use 3 bell peppers. I like to use 2 red and 1 yellow myself.
  
• If you can't get bulk sausage buy links. Remove the casings and use a potato masher to break up the meat as it browns.
  
• You can adjust the heat level by using hot sausage, fire-roasted tomatoes, or both. If you can't get the hot sausage or tomatoes, simply add red pepper flakes to the meat and veggies as they brown.

Half-Time Show

When you're having company over, it can be hard to strike that balance between time spent in the kitchen and time spent with your guests. That's especially true on Superbowl Sunday, when you also want to send time in front of the TV -- even if it's just to see the commercials.

My solution? Break out the slow cooker!

For last year's game I made this dip, which was a huge hit. It was full of flavor and quite versatile. I served it with veggies, crackers, and breadsticks. Any leftovers? Serve over a short-cut pasta for some zippy macaroni and cheese!

Zippy Sausage Cheese Dip
Recipe from Taste of Home

Ingredients:

• 1 lb. pork sausage, squeezed out of casing and crumbled
  
• 2 lbs. Velveeta cheese, cubed
  
• 2 10.75-oz. cans Rotel tomatoes with chilies, undrained

Directions:

1. Brown sausage in large nonstick skillet. Drain.
   
2. Return browned sausage to skilled and stir in cubed Velveeta cheese.
   
3. Cook over low heat until cheese melts. Stir occasionally.
   
4. Place pork and melted cheese in slow cooker. Stir in tomatoes.
   
5. Cover and cook on LOW 1-2 hours until heated through.
   
6. Serve warm with raw, cut-up veggies or chips.

Variation: For a creamier dish, add 2 10.75-oz. cans cream of mushroom soup to Step 4, stirring soup in with the tomatoes.

Low and slow

The holiday season is upon us. And in the hustle and bustle of it all, the last thing you may want to do at the end of your day is cook dinner. I feel that way in particular on the weekends, which are always chock full activities. At the end of the day I just want to sit, not make dinner, even if it only takes 30 minutes.

So I break out the crock pot and cook it low and slow.

It's wonderful. I dump all the ingredients into my crock pot and come 5 o'clock, presto! Dinner is served! Perfect for those busy weekends of shopping, decorating, and visiting Santa.

Sausage & Potatoes

Ingredients:

• 1 28-oz. can diced tomatoes
  
• 1/2 teaspoon Italian seasoning
  
• 1/2 teaspoon garlic powder
  
• 1/4 teaspoon red pepper flakes
  
• 1 1/4 lb. Italian sausage
  
• 2 medium-sized potatoes, peeled and cut into 1-inch pieces
  
• 1 large zucchini, halved lengthwise, cut into 1-inch half moons
  
• 1 medium-sized onion, cut into wedges
  
• 2 tablespoons breadcrumbs
  
• grated Parmesan cheese

Directions:

1. Add tomatoes and juice to crock pot. Stir in Italian seasoning, garlic powder, and red pepper.
   
2. Tuck in sausages. Add potatoes, zucchini, and onion. Cover. Cook on HIGH heat for 4 hours or LOW heat for 8 hours.
   
3. Uncover pot and remove sausages. Slice into 1-inch thick coins, and return to crock pot, stirring gently along with bread crumbs.
   
4. Serve in bowls, sprinkling each serving with Parmesan cheese.

Get Your German On

Today marks the start of Oktoberfest, which, for some, is a great excuse to drink beer. Lots of beer. But for me, it's a great reason to make meals involving sauerkraut. Sauerkraut is definitely a food that is an acquired taste, and I've loved it ever since I was a toddler. And when you love a food as much as that, you look for other ways to eat -- besides just on hot dogs.

One year for our anniversary, my parents gave me a slow cooker cookbook. I found this recipe in there and rejoiced. An easy to way to prepare a meal, and it included sauerkraut. Bonus! It doesn't hurt that this meal is delicious, either. It freezes well, too. So do yourself a favor: make a double-batch and freeze half. The only thing easier than making a meal in the slow cooker is reheating a meal from the freezer.

Potatoes, Kraut, & Sausage Supper

Recipe from Simple Slow Cooker Recipes
Makes: 8 servings

Ingredients:

• 1 20-ounce package refrigerated diced potatoes with onions
  
• 1 cup chopped green sweet pepper *
  
• 1 cup chopped carrots
  
• 1 1/2 pounds cooked smoked Polish sausage, halved lengthwise and bias-sliced **
  
• 2/3 cup apple cider or apple juice ***
  
• 1 tablespoon cider vinegar
  
• 1/2 teaspoon caraway seeds
  
• 1/4 teaspoon salt
  
• 1/4 teaspoon black pepper
  
• 1 14- to 16-ounce can sauerkraut, drained ****
  
• 2 tablespoons snipped fresh parsley

Directions:

1. In a 4 1/2- to 5 1/2-quart slow cooker combine potatoes, sweet pepper, and carrots. Add sausage.
   
2. In a small bowl stir together apple cider, vinegar, caraway seeds, salt, and black pepper. Pour over mixture in cooker.
   
3. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours. If using low-heat setting, turn to high-heat setting. Stir in sauerkraut. Cover and cook for 30 minutes more.
   
4. To serve, transfer sausage mixture to a serving dish. Sprinkle with fresh parsley.

Notes from the Chef:
* I use cubanelle peppers.
** I use beer brats.
*** I've used both apple juice and apple cider. Both are good, but if you have cider on hand, use it. It makes a difference.
**** I use fresh sauerkraut instead of canned.

Gourmet Kitchen

When I first made this recipe, I confess, I thought it tasted like gourmet on a plate. Gourmet, in my kitchen. Gourmet, that I cooked! So sweet from the vidalia onions and vermouth, yet savory from the capers. A prefect balance of flavors: sweet and sour. Next Food Network Star, here I come!

I brought the leftovers to work for lunch, and was the envy of the office kitchen. And it was every bit as delicious as it was the first time around! One thing to note, though. While I'm all for swapping out ingredients if there's something I don't care for, you really can't make this without the capers. It's a key ingredient. Without them, it's all sweet, no sour. So leave in the capers. And if you really want to make your taste buds sing, don't bother rinsing them.

Now, go enjoy this recipe. You'll thank me. And you're welcome, in advance.

Pork Chops with Sweet Onions, Capers & Vermouth

Recipe from The Best of Fine Cooking
Serves 4

Ingredients:

• 4 boneless pork chops 1 to 1 1/2 inches thick, rinsed and dried
  
• Kosher salt and freshly ground black pepper
  
• 1/3 cup all-purpose flour for dredging
  
• 1 tablespoon olive oil
  
• 2 tablespoons unsalted butter
  
• 1 large sweet onion, thinly sliced
  
• 1/2 cup dry vermouth
  
• 1 chicken bouillon cube, crushed
  
• 2 tablespoons capers, rinsed and drained
  
• 2 tablespoons cream
  
• 2 tablespoons chopped fresh flat-leaf parsley

Directions:

1. Season the chops with salt and pepper. Dredge them lightly in the flour, shaking off any excess. Heat the oil and 1 tablespoons of the butter in a large skillet over medium-high heat. Sear the chops, turning once, until just lightly browned, about 2 minutes per side; transfer to a plate.
   
2. Add remaining butter to the pan, along with the onion; cook, stirring, until the onion is barely tender and golden, 3 to 4 minutes. Add the vermouth and 1/4 cup water. Simmer until the liquid is reduced to about 1/4 cup, about 3 minutes. Stir in the bouillon cube and capers. Return the chops to the pan, settling them into the onions. Reduce the heat to a gentle simmer and cover tightly with a lid or foil.
   
3. After 1 minute, check to see that the liquid is at a slow simmer; adjust the heat as needed. Continue to cook for another 7 minutes, turn the chops, and cook until just barely pink inside and firm to the touch (145 degrees to 155 degrees F), another 4 to 5 minutes.
   
4. Transfer the chops to a plate and cover loosely. Turn the heat to high, bring the liquid to a boil, stir, and add the cream. Boil, stirring occasionally, until reduced by about half to a saucy consistency, about 1 to 2 minutes. Taste for salt and pepper. Stir any accumulated pork juices into the sauce. Serve the chops topped with the sauce and sprinkled with the parsley.