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Quick Sausage, Kale, and Crouton Sauté from Smitten Kitchen Every Day

Quick Sausage, Kale, and Crouton Sauté from Smitten Kitchen Every Day


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Try this Quick Sausage, Kale, and Crouton Sauté from Deb Perelman's new cookbook, Smitten Kitchen Every Day! It's a fast meal that's easy to adapt and is always a hit at dinner time.

The beauty of Deb Perelman — herself, her blog, and her books — is her sense of humor, humility and grace. She understands that cooking for a family is different than cooking for your own personal creative expression, or for a group of cherished friends.

When food meets the dinner deadlines of young children, life gets pretty intense. No one is more hardcore than a hungry toddler an hour shy of bedtime.

In her new book, Smitten Kitchen Every Day, Deb addresses the reality of feeding a family — and wanting it to be a positive experience.

Get the book! Smitten Kitchen Every Day: Triumphant and Unfussy New Favorites by Deb Perelman

Smitten Kitchen Every Day has more than 100 recipes that range from breads and biscuits, breakfast, vegetarian main dishes, meat main dishes, and dessert.

On the breakfast side of the things, Ricotta Blini with Honey, Orange, and Sea Salt grabbed my attention. These little cheese-stuffed pancakes are peppered with currents for an extra touch of sweetness. Deb also provides recipes for classics like blueberry muffins – it’s always nice when you find a recipe that challenges your own standbys!

What I probably appreciate more than anything is Deb’s inclusion of accessible, fuss-free vegetable main dishes (and not a single entrée includes a zucchini noodle). She unapologetically uses canned beans and pre-washed, chopped kale.

She knows that the goal is to serve good food that’s full of flavor, but with the realistic expectations of those of us who put it on the table daily. The recipes, and her writing, are totally absent of pomp and circumstance. I love her for this.

I have several recipes I want to try from the book, but the first one on my list was this simple, and flavorful Quick Sausage, Kale and Crouton Sauté.

It had all the components of a great meal, like sausage, beans, and greens, but the biggest selling point was that it required only one pan for cooking. (Can I get an Amen, from all you mothers out there!)

I’ve made this dish twice already. The second time I added a small jar of artichoke hearts and an extra handful of kale just to increase the vegetable content. My entire family loved it both times. Although my children picked out the kale, they devoured the rest of it without a second thought.

The recipe requires a half can of beans and about a half pound of sausage, casings removed, which are somewhat awkward amounts to shop for. If your family is large enough (or has large enough appetites) and you have a big enough pan, this is an easy recipe to double. Go ahead and use up the entire package of sausage and can of beans.

The leftovers are great too, just reheat them on the stovetop so the bread will crisp up again.

Get the book! Smitten Kitchen Every Day: Triumphant and Unfussy New Favorites by Deb Perelman

Quick Sausage, Kale, and Crouton Sauté Recipe

Excerpted with permission from Smitten Kitchen Every Day: Triumphant and Unfussy New Favorites. Copyright © 2017 by Deborah Perelman. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission from the publisher.

Ingredients

  • Olive oil
  • 2 cups (60 grams) 1-inch cubes of sturdy white bread (such as sourdough or ciabatta)
  • 1/2 pound (225 grams) fresh sweet Italian sausages, casings removed
  • 1 garlic clove, minced or pressed
  • 3/4 cup (200 grams) cooked white beans (about half a 15.5-ounce can)
  • 2 big handfuls (or more, to taste) torn curly kale leaves
  • Kosher salt and freshly ground black pepper and
  • Red pepper flakes, to taste
  • 2 tablespoons (30ml) red wine vinegar
  • Grated Parmesan (optional)

Method

1 Make the croutons: Heat two glugs of oil in a large heavy skillet over medium-high heat. Add the bread cubes and toast, stirring, until lightly browned and mostly crisp, 3 to 4 minutes.

2 Cook the sausage: Push the croutons aside and add another glug to the pan, then the garlic and sausage meat. Cook, breaking up sausage into small bits, until browned all over.

3 Cook the greens and beans: Add the greens and cook until they begin to wilt, then add the beans and warm through. Season well with salt, black pepper, and red pepper flakes

Add vinegar to the pan and use it to scrape up any stuck bits.

4 Serve: Scrape the sauté into bowls, finish with cheese if desired, and inhale.

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. Thank you!


Smitten Kitchen Every Day by Deb Perelman

Welcome to the latest installment of Cookbook of the Month here on Everyday Annie! I have been delayed in sharing it because I spent the first several days of this month traveling in Mexico (more on that later). Throughout the month of October, I cooked from Smitten Kitchen Every Day by Deb Perelman. I feel relatively certain that Deb needs no introduction to anyone reading my blog, as she is undoubtedly the OG food blogger with the mostest. Her food writing is the best of the best and truly a joy to read. I always love the way she honors old wisdom, methods, and dishes, but also infuses them with her trademark mix of creativity and practicality. Alright, enough gushing. Onto the book itself!

My kids are very into this cookbook of the month idea and Caroline couldn’t wait to make the selection for October. It was no surprise to me when she chose Smitten Kitchen Every Day, because she was the one who added little bookmarks to nearly every single page of the book when we first bought it. I don’t blame her!

The tagline of the book is “triumphant and unfussy new favorites” and I can’t think of a better description of the recipes it contains, or Deb’s approach as a whole. I love this excerpt from her introduction: “I like that when you cook at home, you don’t actually have to compromise a thing you get to make exactly what you want, exactly the way you want it, and then you get to invite all your favorite people over to pass the dish around.” This is absolutely what it’s all about. It’s why I love cooking, particularly with and for my best friends and family.

The book is organized into categories that fit nicely with our every day cooking needs:

While I love cookbooks of unique and/or elaborate recipes, what I actually want and need is one that I can rely on for hits my family is going to love every time. That has been Deb’s gift for years with her blog, and that’s what the book is simply full of. When Caroline chose this book, my initial thought was, “Oh good, I haven’t made too many recipes from that yet,” but upon flipping through it I realized we actually have several family favorites from this book so engrained in my repertoire that it didn’t occur to me. We really loved everything we made from the book this month, and I’m still excited to try many of the recipes we didn’t get to this time around.

My one small gripe is that I am not a fan of the page layout. I prefer the ingredient list and recipe instructions on the same page or at least the same flat lay so that I don’t have to read instructions on one page and then flip back to the page before to find how much of that ingredient I needed, and then flip back to the instructions and remind myself where I was, etc etc.

What I love most about this book is that it has something for everyone, and something for every occasion. Deb has a brilliant intuition about what people really want to eat. I hope there will be more books like this from her in the future because her triumphant and unfussy approach is indeed what I think most of us want in our every day.

Scroll down to see the dishes I made from Smitten Kitchen Every Day last month, as well as a list of all the recipes I have made since owning it and the list of those I’m most anxious to try next!


Quick zucchini sauté

My favorite side dish takes five minutes to make. It has only three steps. No garlic or shallots get minced, nothing gets topped with butter, and shockingly, it involves no truffle salt. It has only two ingredients, and the only reason I’ve held out this long telling you about it is because when I see a recipe that swears it will combine two ingredients in an entirely new and innovative way, I roll my eyes.

But this doesn’t mean that you should be limited by my jaded expectations. In fact, I’d be spectacularly sad if you were, because this is wonderful. Fantastic. It’s so fresh but deep, so simple but eloquent. I have craved it incessantly this week, and am certain I could eat it morning, noon and night.

I had it for the first time at the Red Cat restaurant in Chelsea a few years ago. I liked it, but found it a tad oily for my tastes. I don’t like it when something as innocent and taste in its original packaging as zucchini is rendered into something excessive. (Fine, you got me, I’m lying.) I started making a version of it at home with far more minimalism, not to mention improvisation: I don’t measure a thing about this. That’s right, nothing gets measured. If you want a high almond-to-zucchini ratio, go for it. If you want more zucchini than almond, this will work for you as well. The only two things that matter are that the almonds get brown and toasty in the pan, and that you only cook the zucchini for one minute.

It cannot be made in advance. It benefits from a good salt and pepper seasoning. You can throw some thin slices of parmesan on or skip it, as I often do, but beyond this, no matter how hard I try, I can not make this any less simple than it is. It is impervious to my need to make everything more difficult than it actually is. It will not bend to my fusspot will. It wants nothing to do with my fluted tart pans, my differently textured salts and my lightly fried discs of garlic. This recipe could be my Lord Voldemort I’m convinced it mocks me.

The last time we ate at the Red Cat, they inserted the recipe for this with our check. I have to admit, I snickered. Two frying pans? Adding ingredients to each half at a time and setting them aside? A quarter-cup of olive oil? Apparently somebody figured out how to make this dish high-maintenance, and for once, it wasn’t me. For a minute there I gloated, until I realized that the joke was on me because they’d already figured out how to market it for eight bucks a serving. Thank goodness I’ve got no qualms about giving the goodies away for free, eh?


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Asparagus with chorizo and croutons

I have been thinking a lot in the last couple of weeks about what it means to cook when you’re pressed for time. I’ve always had the luxury of time. Even when I juggled a full-time job and a site, the sum of my evening tasks were still only to make whatever I felt like making for dinner, and if dinner was done at 10 p.m. instead of 7:30 p.m., we just shrugged it off.

Alas, as you other mamas out there know, the third trimester is all about waking up one day in a frenetic frenzy, as I did out of the blue yesterday morning. If we’re about to go into lockdown for a couple months, there is so much we have left to do: the upholstery needs to be steam-cleaned! The baby’s room needs a dimmer switch! The printer cartridges are, like, totally out of ink! And I haven’t yet learned to cook respectable meals in a minimum of time.

“Respectable” is a bigger deal than it may sound. There are no shortage of shortcuts for busy meal-preparers these days in fact there’s an entire segment of the food industry (or dare I say, most of it) that exists to ensure that you won’t actually have to spend any time in your kitchen. But what about people like me? I love to spend time in my kitchen I just need to become someone who knows how to do more with less of it. Or at least until That Thing That Kicks Me Nightly In The Ribs learns to peel carrots and shell peas.

I turned to an article I read almost five years ago for inspiration, one written by William Grimes, a former New York Times restaurant critic. Grimes found that in his retirement from food criticism, he’d never stopped critiquing the food in front of him, most recently his own. He’d lost interest in avant-garde experimentations, all-day home cooking projects and takeout pizza his new, nonnegotiable demand was that he had solid one-star dining in his home, every night, and that he didn’t have to spend a lot of time preparing it. Grimes sifted through 30 Minute Meals, Everyday Food and Betty Crocker’s Quick and Easy Cookbook in search of what he considered “good” fast food: no canned green beans or canned onion rings. And he found some gems, such as this six-minute sauté from Jacques Pepin, which “takes almost no time to prepare, but the result looks more impressive than a lot of dishes requiring triple the time and effort”. We auditioned it tonight for dinner and give it four stars.

Asparagus with Chorizo and Croutons
Adapted from Jacques Pépin

First of all, some confessions: This may be a six-minute meal for you, but some of us still had to be pains in the tuchus’ about it. I ordered a par-baked country loaf from Fresh Direct that first needed to be baked and cooled, before it could be rendered into croutons. (Could I be more ridiculous?) Then I fell all gaga over some cranberry beans at the Greenmarket yesterday, so I had to shell and pre-boil them before adding them to the dish. (Though canned and drained beans, or skipping the beans entirely, would also do.) And yes, I know asparagus season has really passed but that off-season stuff isn’t a quarter bad.

And now, some cooking notes: The asparagus will be very al dente, cooked in this method. We love it that way, but if you like yours with more give, you can start it a couple minutes earlier in pan or steam it for a minute or two before you add it. Marcona almods are fantastic if you can find them, but because I couldn’t, I used slivered almonds which burned easily — not recommended use the whole ones. The beans are optional and not part of the original recipe, but we liked them in there a lot.

1 pound large, thick, firm asparagus, lower third of the stalks peeled with a vegetable peeler or snapped off
1/4 cup good olive oil
4 ounces Spanish chorizo (but Portuguese chouriço will work as well), cut into 3/4-inch pieces
1 1/2 cups 3/4-inch bread cubes (croutons), preferably from a baguette or country bread loaf
1/4 cup whole almonds
1 cup cooked beans (optional I used 3/4 pound fresh cranberry beans, shelled then boiled for 20 minutes in lightly salted water)
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Make this right as you are ready to eat. Cut each asparagus stalk into 3 or 4 pieces. Heat the oil in a large skillet until very hot. Add all the ingredients except the beans, if using, and salt and pepper. Cover and sauté over high heat for 5 to 6 minutes (thinner asparagus might be done sooner), tossing or stirring the mixture a few times, so it browns and cooks on all sides. Add the beans, if using, and salt and pepper, toss again, and serve.


One Pan Skillet Dinner: Sausage, Kale, + Crouton Saute

It can be hard after a long day of work to be motivated to cook dinner. I personally dread the thought of having to stand in the kitchen for hours preparing a meal. This recipe (also from Smitten Kitchen, see another favorite here) takes care of that problem. Cooked in one pan, this sausage, kale, and crouton saute is super quick and easy… and delicious! Keep reading for the full recipe and process shots below.

Ingredients:

  • Olive oil
  • 2 cups of 1-inch cubed, study white bread (I used sourdough)
  • 1/2 lb of sweet Italian sausage, casings removed (forgot to remove the casings this time, still worked out fine!)
  • 1 garlic clove, minced
  • 2 big handfuls of torn, curly kale leaves
  • Kosher salt, freshly ground black pepper, and red pepper flakes, to taste
  • 2 tablespoons of red wine vinegar
  • Grated Parmesan cheese + slivered almonds for garnish (optional)
  • The original recipe also calls for 3/4 cup cooked white beans (about half of a 15.5 oz can). I don’t like white beans, so I opted to go without them. It doesn’t affect the recipe at all
  • For sturdy white breads, you can also use ciabatta if you prefer
  • Prep all your ingredients ahead of time because once this gets cooking, things move fast!

Heat two glugs of olive oil in a large skillet over medium-high heat. Add the bread cubes and toast, stirring occasionally until lightly browned and starting to crisp (about 4 minutes). Push the croutons to one side of the pan to make room for the next ingredients.

Add another glug of oil to the pan, then add the garlic and sausage meat. Break up the sausage into smaller pieces and cook until browned all over. Add the kale and stir with the rest of the ingredients. Cook until the leaves begin to wilt. (If you’re adding white beans, do it now and heat through.)

Season well with salt, black pepper, and red pepper flakes – toss to coat. Turn off the heat and add the red wine vinegar to the pan to help scrape any bits stuck to the bottom. Slide the saute into bowls and finish with grated Parm and almonds, if desired. Enjoy while hot!

Let me know in the comments below or on Instagram if you give this quick + easy recipe a try!

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Challenges and Wins of Cooking Through a Cookbook

Ah yes, many of the things I experienced the first time I cooked through a cookbook were re-learned through this experience. In addition to forgetting things on the stove and burning pots and accidentally leaving out ingredients, t hese were some of my woes I experienced in cooking through a cookbook.

Buying “Random” Ingredients – I’m not constantly cooking since my fiancé does a lot of it (thank goodness and I’m so thankful), and I’m not the best at using up ingredients. I think more seasoned home cooks have learned how to incorporate ingredients into new meals or meal plan efficiently so that certain ingredients are in multiple meals in the week. So, there were weeks we ended up with unused celery stalks or cheese, which went against my desire for less food waste.

Adjusting Portion Size – Some dishes I cooked made too much and by the time my housemates decided they didn’t want to eat more leftovers, we were left with food waste. Also, other times, a recipe made too little and it could be tedious for me to make multiple dishes in one night.

Saving Money – In buying ingredients we didn’t typically use and cooking too much of a meal, I’m not sure if we saved money from our normal grocery expense. We typically cook meals with few ingredients and the same meals every month, so different dishes might have changed our budget. I didn’t keep track of the amount we were spending, but with the food waste issues I mentioned, we might have had spent more than we would have spent.

Using Unfamiliar Ingredients – One opportunity I noted at the beginning of the challenge was cooking with new ingredients. I did plenty of scavenger hunts at my grocery store trying to find specific ingredients, and a handful of times, my grocery store didn’t have what I needed. I tried my best to find substitutes or simply left it out if it wasn’t crucial.

Becoming a “Real” Cook – One of the reasons why I took on this cookbook challenge was to make me more comfortable in the kitchen. I aspire to be a home cook that can throw together flawless, delicious meals by heart/feel. One (inconsistent) year of this cookbook challenge didn’t make this happen, but I know it’s an ongoing challenge to exercise my cooking muscles until then.

These were my woes, but it could look completely different for you. It depends on your personality, your ability to improvise, and the amount of time and energy you put into your challenge.

This challenge introduced me to cooking new ingredients like farro and halloumi and I made new-to-me dishes like pelmeni (so hard!), icebox cake, and homemade tomato soup. I got compliments from my fiancé and friends when dishes turned out well and even fantastic, and we laughed when things went a little chaotic.

I might not be completely comfortable with cooking yet, but this challenge stretched me, as I hoped it would, and I’m proud of the times I tried something new and fed my family. I also learned that I need to read through ingredient lists and recipes twice before going to the grocery store and starting the recipe and to always set a timer, especially if multiple dishes are being made.


Smitten kitchen healthy dessert

Saved by Rianne B. In a separate large bowl, beat together butter and sugar using an electric mixer, then add vanilla. A few years ago I whittled a standard eggnog recipe down to a single egg — as bakers know, about as far as any of us wish to divide anything — and then adjusted everything to taste. In a larger bowl, cream butter and 1 cup sugar together with an electric mixer until fluffy and light in color. Today my second cookbook, five years in the making, Smitten Kitchen Every Day: Triumphant & Unfussy New Favorites, at last leaves my noisy, messy kitchen and, perhaps, makes its way into yours.… Dairy Free Chocolate Vegetarian Chocolate Vegan Chocolate Cheap Chocolate No Bake Desserts Just Desserts Health Desserts Food Cakes Cupcake Cakes Sift or whisk together flour, baking powder and salt in a medium bowl. He also has an excellent palate, demonstrated through years of blogging at A Brown Table. MSRP is the Manufacturer's Suggested Retail Price, which may differ from actual selling prices in your area. Endive2 18. The glossy meringue shell is crisp and rich, the cream topping is soft and delectable, and the exotic fruit adds the perfect dose of color and flavor. Greens7 15. More ideas from . The Unexpected Ingredient That Makes Smitten Kitchen’s Birthday Cake So Good The Kitchn - Jesse Szewczyk. Nov 4, 2017 - Explore smitten kitchen's board "THANKSGIVING: SWEETS", followed by 151603 people on Pinterest. Auto-renews at $4.99/mo. Grill watermelon wedges, toss together a colorful fruit salad, or cook a mix of fruit down into a sweet compote. Celebrated for her easy-to-follow, well-tested recipes that are always delicious, Deb Perelman of Smitten Kitchen has become one of the most beloved … Smitten Kitchen’s recipe is fairly classic, with a few clever upgrades. Kale10 21. When your chocolate craving is getting serious but turning on the oven isn’t in the cards, these are the no-bake chocolate desserts you want to turn. See more ideas about smitten kitchen, recipes, smitten kitchen recipes. Broccoli12 4. 1. Over the late spring, my better half and I alternated taking our child to out for supper one a weeknight to offer him a reprieve from (I mean, not to point fingers or anything) the periodic hollering/sustenance throwing dinnertime jokes of The Interloper, a.k.a. Proudly powered by WordPress.Hosted by Pressable. Jun 12, 2020 - Explore Mo Mac's board "Smitten Kitchen Recipes" on Pinterest. Nov 2, 2014 - 'tis the season!. 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Just made this and it is DELICIOUS. I’m not a cook at all, so this super simple recipe was right up my alley. I can’t wait to make it again tomorrow. More easy recipes like these please :)

Yum, my kids love this too, but we substitute grilled halloumi for sausage!

This has been a regular in our household for a bit now, quick to put together and always satisfying!

Was out of Parmesan tonight, so I used nutritional yeast instead. Turned out great! If you subbed mushrooms for the sausage as others mentioned, it’s now vegan :)

This looks so good.
I could probably eat roasted broccoli (smitten kitchen way) with pinenuts, lemon, parm or feta, maybe rasins? Every night. Sometimes with a runny egg, sometimes over rice. This looks like that type of meal to me.

I made this tonight—gotta admit, it did not look very attractive while it was on my stove. But it was delicious! The textures worked great together!

I’ve made this a half a dozen times since this was posted…so delicious!

Huge hit! So easy and delicious and my husband has already requested it again a few days out. Thank you for the recipe! I couldn’t find ground sausage at my Trader Joe’s, so substituted regular sausage sliced very thinly and in half. All good!

Made this with beef chorizo and spinach instead of kale. Two thumbs up.

I’ve made this two times since it was posted as well — substituting sausage for chicken (just what I had) — amazing! This may be my new favorite meal.

I have made this dish twice since it’s been posted and it’s simple and amazing. Just wanted to say – THANK YOU! It’s going to become a regular thing in our home.

I made this last night but swapped sausage for shiitake mushrooms! I’m not a vegetarian but I wasn’t in the mood for pork. It was SO GOOD. Wanted to share for the non-meat eaters :)

This also makes a fantastic soup. Just add 6 cups of chicken stock, and the juice/zest of one lemon. Add the parmesan as a garnish on top, or bake it onto some thin-sliced baguettes for crunchy croutons.

I’ve been making this for years minus the parmesan and the lemon. It started as a “what do we have in the freezer/refrigerator/pantry” dinner situation. Turned out we loved it, and started making it regularly. Sometimes we would add roasted sweet potato or an egg on top. My husband calls it the farm bowl. Can’t wait to add the lemon and parmesan to “elevate” it a little. So glad is recognizing the amazing combo of kale- cannellini – sausage!

This looks great! Will try this weekend! Reminds me of my long-time easy go-to: https://www.realsimple.com/food-recipes/browse-all-recipes/fettuccine-sausage-cabbage which over the years I have modified with type of sausage, adding additional veggies, mushrooms, etc. Always a big hit.

Perfect dish … I used Beyond Meat’s sausages and added sliced mushrooms plus a splash of miso broth (no lemons on hand). Definitely will be in our rotation now. Thanks.

For the Betond meat sausages, did you just slice and sauté or remove the casing? I’ve only ever served them as Brats!

My husband and I have literally made this twice since you posted the recipe. Such a great, simple weekday dinner! I’d love to see more few-ingredient quick & healthy meals posted here.

I love nicknamed meals. When my sister and I were roommates in college, one of our staple meals was “FPTs” = favorite pita treats. We’d get pita bread and assemble a huge buffet of toppings— chicken, black beans, corn, greens, salsa, rice, sour cream, bbq sauce, whatever. Cram them all in a pita and there you go! FPT.

I just made this swapping for veggie sausage ( Field Roast Italian) and adding a little mushroom broth. Too good!

Made this last night with spaghetti squash instead of beans. SO GOOD.

One of my favorite no recipe meals is– roasted brussels sprouts with a fried egg on top with a sprinkling of parmesan on top. So simple and comforting!

Just made a soup using all of these ingredients. Sauté garlic and onion, add sausage (I used sweet Italian), beans, broth & kale. Top with parm and lemon.

Yes, I’ve made similar soup and it IS delicious.

This would be SO. GOOD. on a baked sweet potato… am I wrong?!

I ate this on a baked potato last night! Inspired by the “jacket potato” posts I made a big batch to eat all week. It was So. Good.

This is the base of our favourite one pot pasta meal! Hot italian sausage (squeeze out of their casings), can of tomato sauce or diced tomato, white beans, simmer… then add chopped kale, parm and spiral noodles at the end!

Since I’m a novice at cooking (and hence the need for precise measurements), any idea as to how much sausage and Kale should be used for this recipe?

Keep it simple (if you’re cooking for a group or want a few days’ worth of food) 1 bunch of kale, 1 lb. or package of sausage. Add to a can of beans and you’re good to go!

If you’re just making it for yourself, you’ll probably want 1 or 2 sausage links, half a can of beans and half the thing of kale – remember this shrinks a lot when you cook it, so don’t be afraid that it looks so big!

Divya, for two people who aren’t huge eaters, you could probably use half a pound of sausage and 6-8 leaves of kale. You’ll want to experiment a little to get the combination right for you—if you love kale or sausage, add more—but the recipe will be forgiving.

This looks so good! We make a variation on this regularly. Family favorite and so fast! https://www.realsimple.com/food-recipes/browse-all-recipes/gnocchi-sausage-spinach

lol “Beany Greeny.” This was the first comment I read and it’s totally cracking me up! We have a two year old, and fun names like “Beany Greeny” make all the difference at dinner time!

What can you do instead of beans?
My partner is allergic to beans (and peanuts, peas and so on). Would rice work?

Potato! I’d parboil baby potatoes and halve or quarter them to add to sausage…will soak up flavor nicely.

Yes! At our house make “Beany Greeny”. It might not sound appetizing but is a pretty accurate description of our go-to, throw it together meal– a continual variation on some kind of bean (garbanzo, black, navy, whatever is in the pantry), paired with some kind of green (broccoli, collard greens, kale, etc). Always a ton of garlic, sautéed together. When I make it it tends to involve white wine and capers, when my boyfriend makes it it’s always curry-spicy. Sometimes over rice or quinoa, sometimes just straight as it is. No matter how we mix it up we always call it Beany Greeny, and it always hits the spot )

I love that name so much!! Adopting this dish ❤️

Ha I love this as a measure of best meals! We have a meal we call ‘the sonobe special’ after the tiny Japanese town we lived in for a couple years. Japanese rice/steamed broccoli/miso tofu. So simple and satisfying.

I am also a Katie from Brooklyn but I have cupcakes with a nickname: they’re chocolate cupcakes with salted caramel frosting filled with chocolate ganache and are lovingly referred to as the “Oh F*ck” cupcakes, as that’s what people say when they eat them ?

Sorry for the delay, I had to look it up!

1 1/2 Cups Sugar
1 1/3 Cups Flour
1/2 Cup plus 2 tbsp Cocoa Powder
1 tsp Baking Powder
1 tsp baking soda
3/4 tsp salt
3 eggs
3/4 Cups milk
1/4 cup plus 2 tbsp Vegetable oil
2 tsp vanilla extract
3/4 cups very hot water

1. Mix together the sugar, flour, baking powder, baking soda, salt, and cocoa powder in a bowl

2. In a separate bowl, wisk together eggs, milk, oil and vanilla extract (save water until step 4! It gets added in at the very end)

3. Add wet ingredients (except water) to dry, wisking or mixing at a low speed until combined and smooth

4. Gradually add hot water

5. Put into cupcake tins (I usually put about a quarter cup of batter in each cupcake)

6. Bake at 350 until you can stick a toothpick in a cupcake and have it come out clean!

The Ganache (which you can totally skip if you want, but it DOES make them a whole lot more decadent!).
Make this first and give it lots of time to cool down to room temperature! Will be very runny when you first make it but will thicken as it cools.

Put 4 ounces unsalted butter, 1/2 cup semi-sweet chocolate, 1/4 cup heavy whipping cream in a microwave-safe bowl, microwaving in 15 second increments, stirring between, until smooth and combined (you can also use a double boiler if you’re concerned about burning the chocolate, but I’ve never had an issue microwaving it!). Once cupcakes have cooled, and ganache is room temp, it can either be piped into the center of the cupcakes or you can take a sharp knife and cut a bit out of the top of each cupcake to make room for the ganache, and spoon it in (icing will cover the opening). If you’re thinking “that sounds like she probably keeps the leftover cake bits and mixes them with leftover ganache to eat out of a bowl while watching Gilmore Girls reruns…” YES, yes I do. )

Icing:
This is tricky because I usually do it pretty much entirely by feel. I’m actually making the icing (with a different cake) for a friend’s wedding next weekend (along with 6 other flavors adding up to over 100 cupcakes because I’m a CRAZY PERSON) so I will try to pay more attention and update this after that.

1 stick unsalted butter (room temp)
One 8oz Package cream cheese (room temp)
Trader Joe’s FLeur de Sel Caramel Sauce (or make your own caramel. If you use a different brand caramel sauce, just be aware that this is really caramel vs. a runny topping so using something else could cause your icing to be a little runny!)
Confectioner’s sugar

Cream together the butter and cream cheese, just beat the crap out of them until they’re super smooth. Add the caramel sauce to taste, and if you want it to be a bit sweeter add some powdered sugar in. I usually use the sugar pretty sparingly. Sometimes I add vanilla, sometimes I add 1/4 tsp salt.

Ice your cupcakes as you see fit, be it piping or just spooning icing on (I usually go for the hand-done spoon option. In part because I am a lazy-heathen-home-baker who doesn’t really care how her desserts look, and in part because they usually aren’t around long enough for anyone else to care either ) I drizzle leftover caramel sauce over the icing and sprinkle on some coarse sea salt.

And there you have it! I have gotten multiple offers of marriage from people who have eaten these (none of whom I was dating!), so be warned: bake responsibly! ) Enjoy!

Thank you for sharing the recipe — now I need to find an occation to make this (and eating cakebits + ganache sounds like the best part!).

hahaha Kate love the way you describe the recipe! I’ll make the kale and beans tonight (with veggie sausage ) ) and the cupcakes tomorrow!

Thank you! I saved this for later.

I love these kinds of recipes – super easy – that yield great results! Really, very few ingredients and healthy! Perfect!

Add chicken broth and a crusty baguette to this and you have a fantastic dinner for several nights!

I made this tonight and it was a big hit! My college-age son, who doesn’t go out of his way for kale, went back for seconds ?

so happy to hear that, laura!

You have to add a splash of sherry vinegar at the end! It makes it SO decadent. We usually make it without sausage these days and I don’t even miss the meat.

The concept of a dinner with a nickname is near and dear to me. Growing up, my family would have “same old thing” for dinner a few times a month (rotini pasta tossed with a can of tomatoes, some bacon, and melty cheddar cheese). It’s a quick and simple dish, so my parents could have it on the table in 20 minutes or less. The nickname came from my dad’s family – my maternal grandmother used to make this so often that her kids began to call it “same old thing.” I love the idea of every family having their own “same old thing,” regardless of what that dish is for any particular family.

Yes! One of our favorite combos. I always start with sautéed garlic and onion. Chard is good if kale isn’t available or is too strong for your liking. Sometimes we add a can of crushed or diced tomato as well. :)

My tried and true stand by for weeknights I call chickpea surprise. Sauté onion with curry powder, cumin, and turmeric to taste. Add a can of diced tomatoes and a drained can of chickpeas and call it dinner. Sometimes I add quinoa, sometimes cauliflower. I guess that’s the surprise. Always yummy and hearty.

I make this very often at my house (almost weekly!), but I have always used the Garlic Herb Chicken Sausage from Trader Joe’s. So yummy!

Yum! I’ve made a similar dish (white bean, kale – could try with sausage?) but in quesadilla form! Just sautée the kale, white beans and onion and then use it as a filling between 2 tortillas with cheese of your choice. I personally love having this with shredded sharp cheddar as the cheesy base. Another staple in our house is the ‘Four Corners Lentil Soup’ by Sarah Britton of MyNewRoots. So, so good (and easy!).

Love this post! It is a slightly heartier version of my favorite salad EVER: a salad on the menu at Barbuto, that Deb kindly duped on Smitten Kitchen. https://smittenkitchen.com/2013/08/kale-salad-with-pecorino-and-walnuts/
Check it out. I could have this salad for dinner 7 nights a week, its so easy to make, and yet so delicious.

Oh hell yes please to this. Definitely feeding this to my kids next week!

I’ve been not sure about Kale, but this sounds like it might be worth trying – thanks for the recipe!

This sounds so good. I bet a little tahini drizzled over would be good too.

I’ve been making a simple Jamie Oliver chicken recipe on heavy rotation. You chop up a head of cauliflower and some potatoes to roughly bite size pieces and toss it with olive oil, salt, pepper, a little red wine vinegar and the chopped up stems of cilantro (reserve the leaves). Crowd them all into the middle and place on the lower rack of at 350 degree oven. Take a whole chicken and rub with any kind of curry paste and put that directly on the rack above so it drips down onto the veg. Cook for an hour, turning the veg once, then put it all on one dish and top with the cilantro leaves for serving. So easy and delicious!

That sounds outrageously delicious!

I’m writing a note to make this next week :)

beans and greens is a classic of “cucina povera”, which my depression-era grandparents passed on to my parents. And now that I am super old and often cooking only for myself, I find these are the dishes I make without thinking. Frittatas and fried peppers and eggplant gravy with bread for dunking. Apparently, I am an Italian widow. So that’s cool.

This seriously made me LOL. Hey, if you’re going to be a widow, being an Italian one is a wise choice. The BESt food! :)

I don’t cook, tho i do collect/share recipes with my husband as he is an awesome cook and takes care of feeding us – SCORE! – but always adore reading recipes/comments about food. LOVE.

Variation would be kale potato and sausage soup with Portuguese linguica. Beans and greens are THE BEST food.

I love that soup! I just add beans as well because I think the combination with other ingredients is amazing. My favourite soup, thank you for the reminder.

Am I the only one who loves these simple dinner recipes but longs for recipes that are low-cal? I feel so sad when I see these lovely meals that are simple enough to prepare but calorically dense.

Sometimes a little ingredient swap makes all the difference. I think a switch to Chicken or Turkey sausage would likely do the trick!

Do people still “count calories”? I thought we were over that, recognizing that not all calories are created equal and that restrictive dieting doesn’t work. I’m also not sure what’s “calorically dense” about this recipe. You could substitute chicken sausage for the red meat, and adjust the quantity of the meat so it doesn’t dominate the dish. You can also adjust the olive oil to your taste, but this strikes me as a nutritious, healthy dish!

I think you could adjust without much compromise. Sub the sausage for ground chicken or turkey (dark meat would taste best or a mix of white and dark) and leave out the cheese. You could sprinkle chili flakes on top if you like spice.

Hi Sandhya, dietitian here, just wanted to say that this sounds like a very reasonable, balanced meal (lots of fiber from the beans and greens and a good source of protein too)! That being said you could choose a lean or extra lean ground meat if the regular ground sausage seems a bit too heavy. It’s up to you as to how much olive oil and Parmesan you use, so again you could make it a little lighter by using less of these ingredients :)

Oh wow, this doesn’t look calorically dense at all to me. The bulk of the meal is kale – a low-calorie, high-nutrient green. The other ingredients (beans, sausage, olive oil, etc.) can easily be adjusted to the proportions you prefer.

To Lauren- oh yes- counting calories might not be fashionable, but it can absolutely work if you want to lose weight or stay at a healthy weight. I achieved a lifetime weight loss dream and shockingly, have maintained it for several years, mainly by using an online calorie counter (and a few other tricks, such as mainly eating the same thing every day.) I’d love to be someone who can just intuitively know how not to overeat, but that’s not how I’m built. I think that’s true for many of us. On the other hand- I agree with you completely that this looks like a healthy delicious dish- not excessively caloric by any means! Love that kale is the star.

Sandhya, you could also swap the sausage for mushrooms I make it this way almost weekly and it’s delicious!

Or sub crumbled, browned tempeh for a meat-free option that’s also high in protein.

I discovered this simple recipe this week (after receiving SIX! spaghetti squash in my CSA box) – it’s going to be a go-to recipe – easy comfort food for winter nights. https://www.geniuskitchen.com/recipe/cheesy-spaghetti-squash-with-sausage-156946

Holy mother. That’s a lot of spaghetti squash! If you are still looking for more recipes, this is a family favorite. I sub whatever we have (kale or peas for spinach, ham or pancetta for bacon, etc) and I rarely bother with the maple syrup. It’s delicious!
https://www.buzzfeed.com/christinebyrne/spaghetti-squash-with-bacon-spinach-and-goat-cheese

Looks wonderful! I would be all about a month of ‘cooking without recipes’-type series in the future!

this reminds me of one of my favorite food essays, which introduces the concept of a “house meal” or a template of ingredients to have on hand for nights when you can cook with your hands, but maybe not necessarily your brain. I love the writer’s definition: “A house meal must be adaptable as a chameleon, made of basic ingredients, fast, culinarily undemanding, and seem neither a sin nor a charity to consume.”

my house meal is sauteed cherry tomatoes (until they begin to burst) and a poached egg atop some warm rice. roasted veggies + chickpeas and wilted greens is another favorite.

Yes! I do the same with the cherry toms and eggs but toss it over polenta. I’m definitely going to try your rice combo next time!


Manda Cooks the Book: Smitten Kitchen Every Day

I pre-ordered this cookbook as soon as I heard about it – I’ve been a big fan of Deb’s for years (it was one of the first blogs I read daily) and I loved her first cookbook. I’ve cooked five recipes from the book so far, and have two that I especially love and have cooked multiple times. Also – the book title doesn’t lie – these really are “Every Day” recipes! I made them all on weeknights relatively quickly.

My two favorites are the first two pictures below — brussels and three cheese pasta bake (I added broccoli too) and the quick sausage, kale and crouton saute (which is unbelievably good – but I used spicy sausage instead of sweet). The other recipes I’ve tried are the roasted tomato soup with broiled cheddar, spiced carrot and pepper soup with a couscous swirl and polenta-baked eggs with corn, tomato and fontina. And a few more that I want to try are sushi takeout cobb salad, pea tortellini in parmesan broth, broccoli melts, pizza beans and meatballs marsala with egg noodles an chives. I have post-it notes all over the book!

I actually was lucky enough to go to a book signing and meet Deb! She is just as bubbly and sweet as I thought she’d be!


The Best Breakfast Recipes of 2018 According to You

Breakfast may be the most important meal of the day ( or not depending on what the last study is), but it is true that skipping it is generally a bad idea.

Some chefs and home cooks complain that breakfast is the least fun and inspiring of the three majors meals, but we know that you know better and the proof is in this list of your favorite, most-shared breakfast recipes of 2018. From seedy granolas, and creamy grits, to spicy shakshuka and a duo of banana breads, the Chowhound community has been up early prepping, cooking, and sharing some of their favorites to help put breakfast back at number one.

Without further ado: The best breakfast recipes of 2018, according to you!

Seedy Olive Oil Granola , Taste

Don’t get caught without a batch of good granola in a jar on the counter for a fast and healthy snack that you can literally scoop and walk out the door with. This recipe keeps it healthy with loads of seeds and the addition of crispy rice cereal gives great texture, too. Try Taste’s Seedy Olive Oil Granola recipe yourself.

Flour’s Famous Banana Bread , Food Network

The answer to that age-old question, “what the hell do I do with all these aging bananas I thought I’d use in my new smoothie diet that never materialized?” T ry Food Network’s Flour’s Famous Banana Bread recipe for yourself.

Brioche with Prosciutto, Gruyere and Egg , Food & Wine

Simple, yet elegant breakfast or brunch fare courtesy of AOC Wine Bar in Los Angeles via Food & Wine. Try Food & Wine’s recipe for Brioche with Prosciutto, Gruyere, and Egg recipe for yourself.

Mesa Grits , Food.com

Try creamy, cheesy grits instead of home fries for breakfast to mix things up a bit, you rebel, you. Try Food.com’s Mesa Grits recipe for yourself.

Sour Cream Banana Bread , Chowhound

Always use slightly overripe bananas for banana bread, if you can. The sour cream keeps this one moist beyond your wildest dreams. Try our Sour Cream Banana Bread Recipe for yourself.

USA Pan 1140LF Bakeware Aluminized Steel 1 Pound Loaf Pan, Small, Silver, $12.99 on Amazon

The perfect pan for banana bread.

Shakshuka with Feta , Food & Wine

Shakshuka, a light Middle Eastern spiced tomato stew topped with fried egg, is the new darling of food magazine covers everywhere (and with good reason). As beautiful as it is, it tastes even better! Breakfast for dinner anyone? Try Food & Wine’s Shakshuka with Feta recipe for yourself.

Sur La Table Tri-Ply Stainless Steel Nonstick Skillet, $99.95 on Sur La Table

The ideal way to make any egg dish.

Quick Sausage, Kale, and Crouton Saute , Simply Recipes

This saute, which originally appeared in the “Smitten Kitchen Everyday” cookbook, is like what a salad would be like if you decided to cook it. Try Simply Recipes’ Quick Sausage, Kale, and Crouton Saute for yourself.

Related Video: How to Make Breakfast Cookies

All featured products are curated independently by our editors. When you buy something through our retail links, we may receive a commission. For more great hand-picked products, check out the Chowhound Shop.


Watch the video: Brussels u0026 Kale Caesar (May 2022).


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