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.
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.
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
- 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.