I don't eat nearly enough Ethiopian food but when I do, I always get Atakilt Wat, a gloriously spiced combo of cabbage, carrots and potatoes. One cold winter night when I was craving it, I concocted this riff on the Ethiopian classic - I added ground chicken thighs and used bone broth to increase the protein. You can play with how much broth you add to make it more or less stew-like.
Mardi Gras inspired me to make something celebratory for dinner, so naturally I thought: Gumbo! But, truth be told, neither French nor Creole cooking are my wheelhouse and not my favorite flavors. So take note that this is likely a sacrilege to gumbo makers and lovers because this soup doesn't start with a roux, doesn't have okra in it and doesn't have file seasoning! But it was Mardi Gras that sparked the idea to make it so I'll still give credit where it's due. And it is DELICIOUS.
Ingredients:
16 oz spicy Italian sausage (pork, chicken or plant-based)
12 oz peeled, deveined shrimp, defrosted
8 oz crab meat
1 Tbsp olive oil
1 small, red onion, diced
2 carrots, peeled and diced
2 stalks of celery, peeled and diced
1 red, yellow or orange bell pepper, diced
2 garlic cloves, minced
1 28oz can diced tomatoes
1 Tbsp Old Bay Seasoning + more to your liking
2 Bay leaves
4 cups Kettle & Fire bone broth (adds mega protein!!), chicken stock or veg stock
pinch cayenne pepper (optional)
sea salt
1 bunch chiffonaded lacinto kale
Chopped fresh parsley for garnish
Instructions:
Break up and cook sausage over medium heat in a large stock pot. Once browned, remove the sausage to a separate bowl but leave the drippings in the pot.
Add the olive oil to the pot
Then add onion, carrots, celery and bell pepper, stir to combine and cook about 5 minutes.
Add garlic, stir to combine and cook another 2 minutes.
Add can of diced tomatoes and 2-3 pinches of sea salt, stir to combine.
Add the Old Bay seasoning and bay leaves.
Cook veg mixture about 10 minutes or until everything gets softer.
Add the 4 cups of bone broth or stock and bring to a low boil.
Add your cooked sausage back in, defrosted shrimp and crab meat. Stir to combine so the shrimp is fully submerged and cook until the shrimp is pink and just cooked through.
Taste and adjust seasoning, add more salt and a pinch of cayenne as desired.
Finally, add the chiffonaded kale to the pot, stir to combine and cook until it’s wilted, usually takes from 1-3 minutes.
Remove from heat and serve! Eat it like a stew or serve over rice. Top with fresh parsley!
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One of the easiest things to make well are soups! This is super hearty, full of veggies and packed with protein from the sausage, lentils and the bone broth! It's also full of flavor! It can easily be made vegetarian by omitting the sausage and switching to vegetable broth too.
Kale yeah! This is SOUPer simple and delicious. I recommend taking the time to soak dried cannelini beans (I order mine online) because I find the canned ones of this particular bean are just mush. And that little blast of lemon juice at the end? Absolutely zingy delicious!
Once apples come in season, wild horses couldn't drag me away from them. So begins my Fall One Bowl Wonder season with something that looks a little like this healthy and high in protein bowl that is easily made vegan! I'm low key obsessed with meals that include all 6 Ayurvedic flavors: astringent, spicy, bitter, sour, sweet, salty. This one ticks all the boxes!
The New York Times recently posted a grilled potato salad recipe that inspired me to create an entire BBQ meal (minus the watermelon for dessert) as a One Bowl Wonder. BBQ, corn and potato salad all in one! This may not be the prettiest OBW I've ever made but it is definitely one of the tastiest, especially if you love BBQ sauce like I do. Can easily be made vegan!
Chimichurri is a bright, punchy, herbaceous sauce with roots in South America and it goes well with just about EVERYTHING. I especially love it for summer when herbs are abundant and it's too hot to cook inside so everything gets grilled. While your veggies or meats are grilling, whip this up and serve it right alongside. It makes everything taste like a summer party!
Rainy spring days have me wanting healthy soups. Not the dense soups of Fall but something both warm and bright. Enter SOUPA GREEN! A vegan Spring soup that uses the veggies of the season that just all happen to be green. Note - the peas and the splash of lemon juice MAKE this soup. I add beans for protein and some bite, you could also add a small pasta in this soup if you'd like to make it even heartier.
