Sometimes I forget a main ingredient (and to take a picture)…

Spicy Sausage, Bean and Cheese Nachos

[Insert photo here… please.  Maybe you could make this dish properly and email me a photo. Thanks!]

Where to begin.  First of all, I had been driving all day.  Like all day.  I got in the car around 9:30am and aside from a couple of brief stops, I drove until arriving home at 8pm.  I had looked at the recipe before I left for a weekend away and had bought all the necessary ingredients.  I thought it would be something I could throw together quickly when I got home if it was late.  Well, I was right about that part.  Although, it was obviously quicker since I forgot the entire bean component.

Yeah, I threw it together without looking at the recipe again.  So I had sausage, cheese, green chiles in place of jalapeños, and black olives.  Super easy!  Super tasty!  I bet it would be great with the beans as well…  And like a recipe that might actually belong in a magazine and not like something a bunch of college kids tossed together when they got home from the bar on a Friday night.

And yes, I also forgot the picture.  Moral of the story.  Don’t trust yourself to cook for a blog after a day of driving.  In fact, don’t trust yourself to cook at all.  Maybe just pick up some take out.

I think you should try this recipe.  And then tell me how it actually tastes.

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Bears Love Kale

Sausages with Kale and White Beans

www.marthastewart.com/338211/sausages-with-kale-and-white-beans

September 2007, pg. 98

This bear I live with loves kale. He has decided that there is no better food for bears than kale. And so, I have to eat lots of kale whether I like it or not. As it happens, I have made variations on this dish a number of times. Usually I make it in the super-lazy-everything-in-one-pot pasta method which involves ground sausage instead of fat little links.

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As it turns out this recipe made a nice change for serving. See how pretty?

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This recipe was such a hit that the bear has demanded I make kale in this method at least once a week since I first made it – I don’t include the sausage when I am making it as a side dish. The white wine vinegar adds an excellent tang that in the past I tried to get by using lemon juice. The one exception I made with this recipe was adding about a cup of chicken broth during the wilting phase. It’s something I carried over from my previous kale and pasta adventures and I think it just makes it a little more savory. I would say that I would keep this recipe on hand for the future, but it is so easy and I have already made it so many times I have it memorized!

AND (bonus!) by keeping it all separate from the pasta we were serving it on, I was able to turn the leftovers into a pretty tasty soup the next day. I had to add more kale, of course, but I just used a box of the frozen stuff which seems to be a decent soup alternative. Basically, I diced up carrots, onions, and celery and cooked them over medium heat until they softened a bit, then I added in the remaining sausages which I had diced up and added in that box of frozen kale and another can of cannellini beans followed by enough chicken stock to cover everything. And voila, soup!!!

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Yep, this one is a keeper for sure. Next, I’ll be making Turkey and Vegetable Hand Pies and Garlic-Roasted Tomatoes!