Tag Archives: stew

Sweet Potato, Sausage and Kale Soup

It’s been rainy and damp this past week, so this soup seemed like a great dish – the sweetness of the sausage and sweet potatoes balance out the kale in a delicious way. Hot steamy bowl anyone? This recipe makes a large batch and freezes very well!

Blog sausage kale sweet potato soup 1 Blog sausage kale sweet potato soup 2


  • 2 Tbsp olive oil
  • 4 cups chopped onion (about 2 large)
  • 1/2 tsp crushed red pepper
  • 6 garlic cloves, thinly sliced
  • 1 lb sweet turkey or chicken Italian sausage
  • 8 c. coarsely chopped peeled sweet potatoes (~2 lbs)
  • 5 c. water
  • 4 c. chicken broth
  • 1 bunch kale, rinsed and chopped
  • 1 cup coconut milk
  • Salt / pepper to taste


  • Heat oil in large pot, add onion and sauté for 5 minutes
  • Add garlic, salt & pepper (if desired) and sauté for a minute
  • Remove casings from sausage and add sausage to pan
  • Cook 5 minutes or until sausage is lightly browned, stirring to crumble
  • Add potato, water and broth and bring to a boil
  • Reduce heat and simmer for ~8 minutes
  • Gradually add kale, cook another 10 minutes or until tender
  • Season with salt/pepper as needed
  • Makes 10 servings



What’s Shakshuka? That’s what I wondered too when I saw this recipe. Apparently it’s a popular dish in Tunisia and Israel – a thick sauce made of onions, peppers and tomatoes simmered with spices. Then you poach eggs directly on top of the sauce and serve. Yum!

Blog shakshuka

The recipe below makes 12 servings – a lot! You can easily cut it in half, or the sauce freezes very well!


  • 1/2 cup olive oil
  • 2 large yellow onions, diced
  • 10 cloves garlic, minced
  • 3 tablespoons paprika
  • 1 tablespoon turmeric
  • 2 teaspoons dried thyme
  • 3/4 teaspoon cayenne or harissa (optional)
  • 6 red or yellow bell peppers, seeded and diced
  • 2 (28-ounce) cans diced tomatoes, with juice
  • 1 quart low-sodium chicken or vegetable broth
  • 1 tsp salt or to taste


  • Eggs (optional)
  • Avocado (optional)
  • Feta cheese (optional)
  • Chopped fresh parsley (optional)


  • In a large, deep saucepan over medium-high heat, warm olive oil. Add onions, and stir for several minutes, cooking until translucent and pale gold, about 10 minutes. Lower the heat to medium-low, add garlic and cook for several more minutes, being careful not to brown the garlic. Stir in spices, cayenne or harissa and bell peppers. Cook for 8 minutes, stirring occasionally.
  • Add tomatoes with their juice and broth, stirring gently to blend. Simmer uncovered for 30 to 60 minutes, until liquids have reduced to a thick sauce. Taste and add salt as desired.
  • Warm the sauce to medium and poach one egg per person directly in the sauce.

To store: Divide equally between 3 large freezer tubs. Label with the name and date. Use within 6 months.

Thanks for the inspiration PCC Natural Markets.


Paleo Chili

This is a hearty and delicious paleo chili recipe – legume/bean free, full of veggies and a rich flavorful meat sauce. You can do this in a crock pot or regular stove top pot. This makes a wonderful meal served with Pumpkin Cheddar Muffins!

Blog paleo chili


  • 2Tbsp cooking oil (I chose coconut oil or olive oil)
  • 2lbs. ground beef (or ground meat of choice)
  • 1-2Tbsp chili powder
  • 1-2Tbsp cumin
  • 1tsp oregano
  • 1tsp allspice
  • Salt to taste
  • 1 large white onion diced
  • 4oz. tomato paste
  • 28oz. crushed tomatoes
  • 1cup water or enough liquid to cover the meat/sauce
  • Serve with avocado slices and your favorite chili toppings


  • In a large pot, add hamburger meat and onions and cook through.
  • Once thoroughly cooked, add the spice mixture and stir until combined.
  • Add remaining ingredients and simmer 1-2 hours. I usually simmer 1 hour and it tastes great. (I can’t wait too long when good food is cooking.)
  • Do not drain the liquid that’s produced when the meal/onions cook. It’s keeps the healthy fat in the dish and adds great flavor. Promise!

Thanks EasyPeas-y for the inspiration!


Soup Season – Some Fall Favorites!

Feeling the shorter days, longer nights, chilly and damp weather? Nothing like a steaming bowl of soup to warm from head to toe! Here’s a collection of soups that Lauren and I have posted over the past year – lots of yummy autumn inspired soups (think pumpkin, squash, mushroom) and more!

Blog pumpkinsoup1

Steamy vegetable based soups

Hearty meat soups and stews

Seafood soups

Super Mom Tip: most of these soups and stews freeze very well! Make a big batch and freeze in smaller portions for easy re-heating later on! 🙂



We were in lovely Walla Walla this summer and thanks to the Grandparents, Adam and I got a rare night out while on a trip! We had dinner at Brasserie Four, a fabulous little French restaurant on main street.. Everything on the menu looked excellent and everything we sampled was excellent! I had Bouillabaisse for dinner – fresh seafood in golden saffron, orange, fennel and wine broth – amazing! After some searching and testing I found a recipe from Steamy Kitchen that was a close match. And here it is! Enjoy! 🙂

Blog bouillabaisse (1) Blog bouillabaisse (2)


  • 3 tablespoons olive oil
  • 1 leek, white part only, chopped
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • peel of 1 orange, orange part only (use vegetable peeler)
  • 3 tomatoes, chopped
  • 1/3 cup chopped fennel fronds
  • fresh herbs (in any combination): thyme, parsley, oregano (I used 1 tsp each of dry herbs, as I did not have fresh ones at hand)
  • 1/2 teaspoon saffron threads, crushed
  • 3-4 pounds of fish trimmings (heads, bones, tail), shrimp shells (I skipped this as did not have – worked out fine, but the broth was probably less ‘seafoody’ than it could have been)
  • 10 cups water
  • 1 cup dry white wine
  • sea salt to taste
  • 3 pounds of assorted fish and shellfish (clams and mussels should be scrubbed clean)


  • In a large stockpot, heat the olive oil on medium heat. When hot, add in the leek, onion and garlic. Sauté for 5 minutes until softened but not brown.
  • Add in the orange peel, tomatoes, fennel, fresh herbs, saffron, fish trimmings, water, wine, salt turn the heat to high and bring to a boil. Then turn the heat to low and simmer for 30 minutes. Strain the soup into another large pot.
  • Bring the strained soup to a boil over medium high heat. Taste and adjust with additional salt if needed. The soup should be slightly salty (remember we still have unseasoned seafood to add into the soup). Now we’ll cook the seafood, adding in the items that require the most cooking time first. If you have whole lobster tails or large crab claws, add them in first and give them a 2-minute head start. Clams next, then the mussels and extra-large shrimp, lastly the fish, scallops and any smaller shrimp. You want to be careful not to overcook the seafood, so 4-5 minutes max then turn off the heat.
  • Ladle bouillabaisse into each bowl with the seafood and garnish with fresh fennel fronds.

Thanks Steamy Kitchen!


Salmon, potato and spinach soup

I’ve been making a lot of soups recently – especially since we are having this unusual cold spell with temps in the teens at night and barely above 32 in the day! Brrr…! Hot soup to the rescue – easy, yummy and quick!

Blog salmonspinachsoup



  • 2 tablespoons butter
  • 1 leek (white and pale-green parts only) — halved, rinsed and thinly sliced (or 1 onion, chopped)
  • 3 cloves garlic, minced
  • 4-8 small red or gold potatoes, scrubbed and halved (some paleo purists don’t eat white potatoes, so cauliflower would be a great substitute)
  • Salt and pepper, to taste
  • 5 cups vegetable or chicken stock
  • 1 1/2 pounds salmon fillet — skinned, boned and cut into 1-inch cubes
  • 1/2 cup half-and-half (or coconut milk for paleo)
  • 1 tablespoon chopped fresh dill  (I used 1 tsp dry)
  • 5 ounces baby spinach


  • Melt butter in a heavy sauce pot over medium heat.
  • Add leek and garlic, stirring occasionally, until leek is soft, about 5 minutes.
  • Stir in potatoes and cauliflower; season with salt and pepper.
  • Pour in stock and bring to a boil.
  • Reduce heat to a simmer and cook until vegetables are fork tender, 7 to 9 minutes.
  • Add salmon and simmer until just cooked through, 3 to 5 minutes.
  • Stir in half-and-half, dill and spinach and briefly cook until spinach wilts and soup is heated through.

You can make this paleo by substituting coconut milk for the dairy.


Spicy Pork and Sweet Potato Stew

This is a wonderful hearty fall stew. Serve with a crisp apple cider!Blog spicyporkstew


  • 1 Tbsp high-heat oil like coconut
  • 1-2 lbs boneless pork shoulder or pork loin, cut into 1″ cubes
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 2 tsps. ground cumin
  • 1 tsp ground coriander
  • 2 chipotle peppers in adobo sauce, minced, plus 2 Tbsps adobo sauce (look for gluten free as some adobo sauces have wheat as an ingredient)
  • salt/pepper, to taste
  • 1 (12 oz) bottle beer
  • 3 cups chicken stock
  • 2 large sweet potatoes or yams, peeled and cut into 3/4 inch cubes
  • Top with fresh cilantro and sour cream


  • Heat oil in large heavy pot over medium-high heat
  • Brown the pork and transfer to a bowl and set aside
  • Reduce the heat and add onion and cook, scraping the browned bits from the bottom of the pot, until the onions are soft, about 10 minutes
  • Add the garlic
  • Add reserved pork, cumin, coriander, chipotle peppers, adobo sauce, salt and pepper, stir to combine
  • Pour in beer and chicken stock and bring to a boil
  • Reduce heat to a simmer, cover and cook for an hour, stirring occasionally
  • After 1 hour, add sweet potatoes and simmer until pork is tender and potatoes are cooked through, ~30 minutes or so
  • Serve with cilantro and sour cream (or omit sour cream and add avocado as a paleo option)