Tuesday, January 17, 2012

The Jewett Cooks: Sausage & Sweet Potato Stew

On a cold winter evening, what could be better than a savory kick of heat and sweet. We have made this recipe twice and it is one for the cookbook. The ingredients are a delicious and filling combination, and even great the next day! 

Italian Sausage and Sweet Potato Stew

1 cup hot Italian sausage, diced
½ cup sweet potatoes, peeled and diced
¼ cup wild rice
¼ cup carrot, diced
¼ cup onions, diced
¼ cup celery, diced
1 ½ g chicken stock
tt salt
tt pepper


In a large pot heat oil. When the oil is hot add the sausage to the pot and allow it to cook until the outside has seared. Add stock, carrots, onions, celery, sweet potatoes, rice and bring to a boil.

Cook for 25 minutes or until vegetables and rice are thoroughly cooked. Add salt and pepper to taste.

Serve with cornbread and friends.

Tuesday, January 10, 2012

The Haynes Black Bean Soup Recipe

This recipe is a classic. One night a few years ago I was visiting with some awesome friends and they made it for dinner. I was blown away and of course, got the recipe. It is both cheap and delicious, and can basically feed an army, as I am proving tonight as I make it for the Jewett family.


Black Bean Soup

3 Tbsp olive oil
½ c. chopped onion
2 garlic cloves, minced
1 tsp. ground cumin
¾ c. chopped celery
¾ c. chopped carrot
4 c. chicken or vegetable stock
3 (15.5 oz. each) cans black beans, drained and rinsed
juice from 1 lime
1 T. tomato paste

In large stockpot heat oil, onion, and garlic.  Cook until tender.  Stir in cumin and cook 1 minute.  Add celery, carrots, stock, and beans.  Heat to boiling.  Cook on low, covered for 15-20 minutes.  Stir in lime juice and tomato paste.  To thicken, puree beans and return to pot. (I used a potato masher and just mashed the beans in the soup while still in the stockpot).

Variations on how you can enjoy this dish:

  • with cheese and sour cream on top
  • with smooth guacamole, sour cream, and cheese mixed in
  • over a bed of rice
  • next to or mixed with seasoned diced tomatoes 
  • add diced tomatoes and create a dip for tortilla chips   
  • add chick peas for a more robust taste
  • all of the above? haha 

Note: At first I had no idea what Cumin was, and didnt even have any. But I found it at my local market and as soon as I smelled it I knew exactly what it was! I recommend buying this spice for future dishes. Its very popular in many ethnic cuisines and makes beans, rice, and meat stand out. Dont be afraid of picking some up!

I already had all of the ingredients, but per serving I would say about $1.50. 


Tuesday, January 3, 2012

Yours, Mine, and Ours

"Colleen North: Larry says he'll never speak to me again unless I grow up. He says that I'm being ridiculous and I don't love him, but I do love him. Am I being ridiculous?

Frank Beardsley: You're not being ridiculous. 
Frank Beardsley: I've got a message for Larry. You tell him this is what it's all about. This is the real happening. If you want to know what love really is, take a look around you.

Helen North: What are you two talking about?

Frank Beardsley: Take a good look at your mother. (mother is about to give birth to her 9th child.)

Helen North: Not now!

Frank Beardsley: Yes, now.

Frank Beardsley: It's giving life that counts. Until you're ready for it, all the rest is just a big fraud. All the crazy haircuts in the world won't keep it turning. Life isn't a love in, it's the dishes and the orthodontist and the shoe repairman and... ground round instead of roast beef. And I'll tell you something else: it isn't going to a bed with a man that proves you're in love with him; it's getting up in the morning and facing the drab, miserable, wonderful everyday world with him that counts."

From the 1968 version of "Yours, Mine, and Ours," with Lucille Ball. I just thought this was a helpful little quote :)