Recipes: stew

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:

1. 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.
2. Add the olive oil to the pot
3. Then add onion, carrots, celery and bell pepper, stir to combine and cook about 5 minutes.
4. Add garlic, stir to combine and cook another 2 minutes.
5. Add can of diced tomatoes and 2-3 pinches of sea salt, stir to combine.
6. Add the Old Bay seasoning and bay leaves.
7. Cook veg mixture about 10 minutes or until everything gets softer.
8. Add the 4 cups of bone broth or stock and bring to a low boil.
9. 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.
10. Taste and adjust seasoning, add more salt and a pinch of cayenne as desired.
11. Finally, add the chiffonaded kale to the pot, stir to combine and cook until it’s wilted, usually takes from 1-3 minutes.
12. Remove from heat and serve! Eat it like a stew or serve over rice. Top with fresh parsley!

Transparency: I like to share products I actually use and definitely love. And sometimes I will get a small commission if you click these links to buy one too. 

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.

Hands down the best chili I've ever made or ever eaten! Who knew?! I don't identify as a major pumpkin lover but it lends something really special to this spicy, protein rich chili that's perfect for a chilly night and makes amazing leftovers! The flavors just keep melding! It's also SUPER easy to make with most ingredients coming from your pantry! You can easily make it vegetarian by omitting the sausage and adding your favorite hot sauce!

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!

We had a freak September snow storm and after eating lots of cool grain bowls, grills, tacos and salads, it seemed like an invitation to bust out the ole Instant Pot again! After just a little prep in chopping, this one pot wonder has that glorious combo of tomatoes and coconut milk, is a breeze to make and is full of flavor. It also invites innovation with other veggies and can be made omni or vegan!

One day during quarantine I got a wild hair to use mostly pantry items to make a stew but I still wanted it to be high in protein. So I ended up making a chickpea on chickpea stew with a coveted can of coconut milk! This is easy, delicious and can be served on its own, over rice or you can dip pita or naan in it. AND if you listen to Harry Nilsson's song Coconut while you make it, it's guaranteed to be infused with that special spice called FUN.

This is a classic, hmmm what do I have in the kitchen One Bowl Wonder. I had the makings for soffritto (fancy Italian word for carrots, celery, and onions) which always makes me think of soup. That week, greens were hard to come by at the store but I had just made a pesto with supergreens and basil and still had it in a jar in the fridge. Add protein balls and it felt very rustic and old country in the best possible way.

This hearty soup gives you forza, or the power to face the difficulties of life This beautiful lentils and pasta dish is inspired by a Roman classic. The greens were my idea. Eat it in good health, in bad health or simply to everyone's health!!