You may recall about a month ago, while watching the Bachelorette wedding, my cable completely went out. It turns out the cable box had a heart attack and we didn’t get a new one for about 2.5 weeks. I can’t even begin to describe the positive impact going without TV (we couldn’t even get the basic channels) had on me during that time–and since.
Robert happened to be traveling for work during those weeks (otherwise it probably would’ve been fixed sooner) so I was left to my own devices to entertain myself. What I discovered: Life without TV in the evening frees up an enormous amount of time. It’s awesome. In fact, some nights I got into bed by about 8:30pm because I wasn’t really sure what else to do. Bonus: I finished a few books way more quickly than I usually do.
Now, don’t get me wrong I love TV. A lot. Often, it’s not what’s on TV as much as how relaxed and zoned out I feel while watching it. Plus, I love getting completely engrossed in shows (Homeland and Downton Abbey are some of our recent faves). And I can pretty much guarantee we’ll have a few Dexter marathons this weekend (we just started watching the first season).
However, those 2.5 weeks were enough to break me of a habit: Eating dinner and watching TV every night until it’s time to go to bed. Lately, I’ve been cooking meals that take just a little bit more time to make (still, not more than 30 or 40 minutes on week nights). More importantly, I’ve really been able to enjoy the process more than ever because I’m not rushing through cooking so I can plop down on the couch ASAP to watch whatever’s on the DVR. If I make it there, great; if I don’t, well that’s great too.
This was one of those meals that I truly loved cooking. I was able to take my time and when I realized I didn’t have any of the usual suspects with which to deglaze the pan after browning the chicken/turkey sausage (such as white wine or chicken broth) I realized beer would be a stand-up stand-in. Oh my, was I right. I also used some of the beer to steam the kale and I actually can’t imagine this recipe without the depth of flavor thanks to the brew (Boulevard, no less, for you Kansas City folks.)
The result, as Robert summed up in seven words: “This tastes like winter in a bowl!”
I hope you have a wonderful weekend. Thank you for reading!
Healthy & Hearty Winter Ragout
12 oz chicken/turkey sausage, cut into 1/2 inch pieces
1/4 cup shallot, minced (about 2 shallots)
2 gloves garlic, peeled and minced
8 oz sliced mushrooms
1 bottle beer
2 (14.5 oz) cans of no salt added beans such as kidney and cannellini (FYI: I found them in BPA-free boxes at Whole Foods, which were each 13.4 oz.), drained and rinsed
14.5 oz can diced no-salt added tomatoes
1 bunch kale (about 6 cups), stems removed and chopped
Salt & pepper
1/4 tsp crushed red pepper flakes
Heat oil in a large pan over medium-high heat. Add sausage and saute until browned on both sides, about 5-8 minutes. Remove sausage. Add minced shallot, garlic, and mushrooms to pan. Saute about 2 minutes. Pour about 1/4 cup beer into pan and use a wooden spoon to remove brown bits left from the sausage. Cook until mushrooms soften, about 5 minutes. Add beans, tomatoes, and kale. Pour in 1/2 cup of beer. Cover and cook until kale wilts, about 5-10 minutes. Using the back of a wooden spoon, mash some of the beans to create a thicker consistency. Add sausage back into the pan and continue cooking until heated through. Add salt and pepper to taste. Sprinkle with red pepper flakes and serve immediately.
Adapted from Cooking Light