Tag Archives: App

Answering Fan Mail: Bean and Chicken Sausage Stew

One of my loyal readers sent some fan mail with a question to the My Fake Food Blog Fan Club.

(Note: One of my existing, real life friends posted a comment on Facebook asking for me to share a recipe.)

Since I am so benevolent, I won’t disappoint the public. I HAVE to post for Micheal.

(Note: I already emailed her the recipe. But I thought if she wanted the recipe, maybe somebody else might.)

All y’all know I love soup. #SOUPCLUB

I like soup forever and always. I like soup in the fall, winter, spring and yes, even the summer.

I’ve had the Real Simple No Time to Cook app for a long time, but hardly use it. But I was bored with my usual sites for cooking inspiration and I remembered why I downloaded it in the first place. The app looks like this.

via Real Simple No Time to Cook app (Duh)

via Real Simple “No Time to Cook” app (Duh)

Just plug in what main ingredient you have and how much time you have and at your fingertips is a list of quick meal ideas.

With no ingredients in the house, I plugged in poultry and 20 minutes and came across this recipe for Bean and Chicken Sausage Stew. And then I went shopping for stew ingredients on an 80+ degree day.

But, it’s the kind of thing that you can eat all year long. The broth is light, but this stew is full of delicious, and frankly, healthy stuff. It has tons of kale, which is full of vitamins or whatever. (Actually, kale has calcium and vitamins A, C and K, according to WebMD.) White beans have a ton of protein and fiber. And bread has delicious, delicious carbs.

#SOUPCLUB

#SOUPCLUB

One thing to note about this recipe is it requires extra salt. Hardly any is called for and as we all know, food needs salt. Like Matt Saracen needs Julie, like Coach needs Mrs. Coach, like Jason Street needs his wheelchair (#spoileralert), this stew needs salt.

So, loyal readers, please. Go forth and make this stew. And download the Real Simple app. And be sure to write in your questions, comments, compliments whenever you have them.

My assistant will be happy to answer each and every one of them, just as soon as he’s done drawing my bath.

Bean and Chicken Stew, adapted from Real Simple

Ingredients

  • 1 tablespoon olive oil
  • 1 12-ounce package fully cooked chicken sausage links, sliced
  • 2 cloves garlic, thinly sliced
  • 1 19-ounce can cannellini beans, rinsed
  • 1 14.5-ounce can low-sodium chicken broth
  • 1 14.5-ounce can diced tomatoes
  • 1 bunch kale leaves, torn into 2-inch pieces
  • kosher salt and black pepper
  • 1 loaf country bread (optional)

Heat the oil in a large saucepan or Dutch oven over medium heat. Add the sausage and cook, stirring once, until browned, 2 to 3 minutes. Stir in the garlic and cook for 2 minutes more. Add the beans, broth, and tomatoes and their liquid and bring to a boil. Add the kale and ¼ teaspoon each salt and pepper. Simmer, stirring occasionally, until wilted, 2 to 3 minutes. Taste for seasoning and adjust. Serve with the bread, if using.

 

 

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Scrumtrilescent Weeknight Dinner: Braised Moroccan Chicken and Olives

I love food.

I’ve said it before and I’ll say it again. Because it’s my blog and I’m allowed to say/do whatever I want.

…I’m gonna do it. Say whatever I want. Ready? READY?!

Butts.

(Grow up, Bethany.)

ANYWAY. I love food. And I love people who love food. And one of the people in my life who loves food is my friend Emily. About once a day one of us asks the other one, “What should I eat for dinner?”

And when I did this last Wednesday, Emily sent me a drool-worthy meal from Food 52: Braised Moroccan Chicken and Olives.

Braised Moroccan Chicken and Olives. Yum.

Um, yum.

Emily introduced me to Food52. It’s a site focused on bringing the people who create the recipes and the people who make the recipes together. It’s really a food community. And by the way, it’s a lovely website. Clean design, easy to browse, easy to search. I wish they had an app, though. (Hey, Food52, make an app!)

So when I asked Emily, “what should I eat for dinner?” She said chicken. And then she sent me this recipe. It’s one of her go to meals, easy enough to do on a weeknight. The Braised Moroccan Chicken and Olives was a contest winner (“Your Best Stew with Olives”…a bit specific, but I’m not mat at it.)

I can see why it’s one of her go-to meals. The meal comes together quickly, easy enough to make when you get home from work. A little bit of prep and a whole lot of reward. Tender chicken, a spicy sauce that just don’t quit, and every once in awhile, a briny olive. Israeli cous cous is the perfect vessel for all the elements, soaking up the sauce and cooling your mouth down (if you are a spice wimp, like me.)

When someone loves food and you love food, you listen to them. They’re never going to steer you wrong. Let you down. Run around. Desert you.

 

#rickroll

#rickroll via ultradragonball.wikia.com

 

I’m sorry, I just couldn’t resist. I do what I want.

Braised Moroccan Chicken and Olives from Food52

  • 4 tablespoons canola oil
  • 2.5 pounds chicken legs and thighs
  • Kosher salt
  • Black pepper
  • 1 ½ cup small diced onion
  • 1 teaspoon minced ginger
  • 1 teaspoon minced garlic
  • 1 tablespoon ground coriander
  • 1 tablespoon ground cumin
  • 1 ½ teaspoon paprika
  • ½ teaspoon turmeric
  • ½ teaspoon cayenne pepper
  • 2- 3 cups chicken stock | I used 2.
  • ¼ teaspoon saffron
  • ½ cup green olives, rinsed
  • 2 preserved lemons, pulp removed; rind cut into strips | I didn’t have this, so I just zested two lemons into the sauce. Which worked just fine!
  • 2 tablespoons chopped cilantro
  1. Heat 2 tablespoons of oil in a Dutch oven or large, deep skillet or over medium high heat. Dry the chicken pieces and season them with salt and pepper. Place them in the skillet in batches and brown on all sides. Remove the chicken and place on a plate.
  2. Add the onion to the skillet and cook until slightly softened. Add the ginger, garlic, coriander, cumin, paprika, turmeric and cayenne pepper and stir together. Add the chicken pieces and stir to coat with the spice mixture. Pour the chicken stock into the skillet so that 2/3 of the chicken is submerged. Add the saffron and stir to combine. Bring liquid to a simmer, cover the skillet and simmer on medium low heat 20-25 minutes. Add the olives and preserved lemons. Cover and cook another 10 minutes or until chicken is cooked through. Remove the chicken and turn the heat to high. Cook for another 6-8 minutes until sauce reduces slightly. Stir in the cilantro. Adjust seasoning to taste.
  3. Serve chicken on a bed of couscous. Spoon sauce over the top. Garnish with cilantro.

 

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I love smiling. Smiling’s my favorite. An Elf Dinner Party.

The holidays are full of traditions. Some good, some bad. Some so bad they’re good. (Folgers incestuous brother-sister Christmas commercial, anyone? YOU’RE MY PRESENT THIS YEAR, INAPPROPRIATE BROTHER.) And some of them are phenomenal. This one is simply phenomenal. 

For the last 6 years, my friends J & B and I have gathered to watch Elf. We watch, exchange presents, decorate cookies and cry when Buddy saves Christmas*. BACK OFF, IT IS EMOTIONAL.

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*Please note, J and I are the only ones who cry. B, being the man of the group, does what every man does when women are crying at Elf: makes fun of them for crying at Elf. 

This year’s party was in J & B’s awesome new house. New house, new Elf party. Why not incorporate a new twist? Let’s add some Elf themed food.

When I told my dad about this, he assumed that that meant we’d be eating spaghetti with syrup on it. A little on the nose, Dave. But the principle was right. 

J assigned each of us one of the Elf culinary staples. B got coffee (from the scene where Buddy congratulates the shitty diner on the world’s best cup of coffee), J got marshmallows (which Buddy puts on his spaghetti, along with pop tarts and other stuff), and I got maple syrup. Which was both exciting and terrifying.

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I have to make another confession here on the ole blog: I don’t think I’d ever had true maple syrup before. I’m not a huge pancake fan. I’ll do a waffle from time to time, but it sure as shit better have a piece of fried chicken on top. I’ve always been drawn to the savory more than the sweet, so this may have been my first experience with maple syrup. Like, in the world.

Worst. Food. Blog. Evar.

But, I had a mission. To create an appetizer with maple syrup for our Elf party. Buddy didn’t let Santa down. And I was not going to let Santa down either. Or my friends. Since Santa was not attending this party.

I found a recipe on the Epicurious app for Very Simple Pumpkin Soup that featured maple syrup. Sidenote. The Epicurious app is an awesome cooking app, y’all. The functionality is amazing. The way I found this recipe is by searching by ingredient and then by course, weeding out the thousands of French toast recipes and only focusing on the things that were appropriate. Download the Epicurious app.

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And before you ask, yeah right, Epicurious is not paying me. They’ve never even heard of me. I’ve barely even heard of me. Just a rad app for iPhone and iPad. 

Anyways, this soup is good. It’s easy because you’re using canned pumpkin. And it’s a bit sweet, because of the pumpkin and the maple syrup. But the Chinese Five Spice gives it some depth and spice (….5 spices to be precise…) without being spicy. Top with sautéed shitake mushrooms and you’ve got yourself a treat even Buddy might like. 

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B brought the baking with a pumpernickel bread made with coffee. It was terrific. Really rich flavor and paired so well with herbed goat cheese and a creamy swiss.  

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And J made an elegant smores bar, inspired by her some searching on Pinterest. She stepped it up by adding some bacon. Cause bacon makes everything better. We got to toast the marshmallows in their brand new fireplace.

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It was an excellent night. And now, all I want to do is make food inspired by movies. Watch Midnight in Paris and make coq au vin. Watch Ocean’s 11 and make fruits de mer. Hell, I’ll even give Silence of the Lambs a go.

CALM DOWN, JERKS.

I would make LAMB with a chianti sauce and fava bean risotto. And tiramisu. Cause it has lady fingers. PUNTASTIC!

Very Simple Pumpkin Soup, from Epicurious.com

 

  • 2 15-ounce cans pure pumpkin
  • 4 cups water
  • 1 cup half and half
  • 1 garlic clove, pressed | I do not have a presser of garlic. So, I minced. 
  • ¼ cup pure maple syrup
  • 4 tablespoons unsalted butter
  • ½ teaspoon Chinese five-spice powder | * A blend of ground anise, cinnamon, star anise, cloves, and ginger available in the spice section of most supermarkets. I thought I was going to have trouble finding it, but found these at Fresh Market. 
  • 4 ounces fresh shiitake mushrooms, stemmed, sliced | These I found at Whole Foods. 

Bring first 4 ingredients to simmer in large saucepan over medium-high heat, whisking often. Whisk in syrup, 2 tablespoons butter, and five-spice powder. Simmer soup 10 minutes, whisking often. Season with salt and pepper. Melt remaining 2 tablespoons butter in heavy medium skillet over medium-high heat. Add mushrooms; sauté until tender, about 10 minutes. Divide soup among 6 bowls. Sprinkle soup with mushrooms, dividing equally; serve.

Soup can be made 1 day ahead. Chill until cold, then cover and keep chilled. Bring to simmer before serving.

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