Thanksgiving (and cooler weather) had me back in the kitchen last weekend!
First on the list? A classic. The perfect vehicle for delivering Thanksgiving leftovers...the leftover sandwich! Wheat toast, mayo, dressing, gravy, turkey and cran = perfection. How do you serve up your leftovers?
Second, something new. When the "cool front" blew in (Hey, its Houston. We take what we can get.), I decided to make a hearty stew. I threw in some Texas classics (smoked sausage and jalepenos) with some more trendy mix-ins (white beans and kale) and set out to make crock-pot magic...delish!
Here's what I did, should you be so inclined!
White Bean, Sausage and Kale Stew
3 cans white beans
1 sausage link (I used jalepeno sausage)
1-2 jalepenos, finely minced
1 onion, chopped
1 cup kale leaves, chopped
1 quart chicken broth
3 tablespoons brown sugar
Salt and Pepper to taste
Chop your veggies and add all ingredients to a crock-pot. Cook on low for 6 hours. (Or, 1 hour on medium and 3 hours on low if you get in a time crunch like me!) As with most of my soups/stews, I served this with a square of cornbread on the bottom of the bowl. That way you get a little bread in every bite!