Weeknight lovin' pt. 2- Why everything should be made in one pot

I am a brown bagger.  Well, technically speaking, I'm a 'zip-lock bagger', since I always pack my lunch in the same old freezer bag.  (Far more leak proof, don't-cha know?)  The soup du jour is pretty much always leftovers, most of the time they're decent enough, but every once and a while they leave the whole office greedily sniffing the air and asking hopefully, "did you get that from around here?"

Of course I have to shatter their dreams of a fragrant lunch when I tell them that it's just my leftovers.  (Although I always offer the consolation prize: the recipe.)

At any rate, this dish I'm about to share is one of the aforementioned leftovers that left my coworkers with lunch envy.

It's something along the lines of a gumbo, but with more of a Mexican flair.  It's bursting with flavor, and when served over brown rice, it makes a hearty and satisfying weeknight meal.

Chicken Sausage Stew

Ingredients

1 tbsp olive oil

2 jalapeno chicken sausages, cut into 1/4in half moons

1 medium onion, sliced into 1/2in half moons

2 cloves garlic, minced

1 Serrano pepper, finely chopped

1 can diced tomatoes

1 tsp chili powder

1/2 tsp cumin

1/2 tsp coriander

2 tsp fresh thyme

2 cups kidney beans

1 cup sliced bell pepper

1 tbsp fresh lemon juice

kosher salt

freshly ground pepper

Directions

1.  In a large heavy bottomed pot or dutch oven, heat the oil over medium heat and brown the sausage.  Once the sausage is browned, remove with a slotted spoon and set aside.  In the same oil, add the onions, salt and pepper, and cook until slightly softened and translucent.  Add the garlic and Serrano, and cook until fragrant, about one more minute.

2.  Add the diced tomatoes, chili powder, cumin, coriander, and thyme.  Stir to combine and let simmer for 10 minutes.  Add the beans and peppers and continue to simmer until peppers are softened, about 15 minutes.  Add the lemon juice, and salt and pepper to taste.  Serve over white or brown rice.  Garnish with avocado if desired.  (I really recommend it).

Are you a food voyeur?

I most definitely am.  I spend an embarrassing amount of time on foodgawker, so imagine my delight when I discovered What I Ate Wednesday (WIAW) over at peas and crayons.  The concept is very simple; write a post photographing what you ate on any given day.  Then every Wednesday there is a "party" post on peas and crayons linking to everyone else's WIAW.

This appeals to me for a number of reasons:
1.  Food porn,
2.  Links to a bunch of really interesting blogs, and
3.  The chance to be a food exhibitionist.

Anyway, without further ado I present my very first WIAW.

Frittata with potato, bacon, orange cherry tomatoes, and banana pepper.  Coffee and water.

Breakfast:

Half a Mutsu apple.  Also known as 'King' apple.

Lunch:

Sausage and Lentils with a Garlic Red Wine Sauce (A.K.A last night's dinner.  Recipe avaialble here)

Snack:

Smoothie: Almond milk, greek yogurt, frozen strawberries, banana, honey, and spinach.

Dinner:

Red Wine Spaghetti (Recipe available here.)

After Dinner Refreshment:

At $2.50 for 4x16 ounces, how could I refuse.  (Not my photo.)

So that was my (last) Wednesday: a boozy hump day celebration.  What did you eat?

Red Red Wine....

Make me forget!!!  No, but seriously.

Make me some fucking amazing food.

As a lover of all things alcoholic (I'm looking at you St. Ides), cooking with booze really appeals to me.  So this past week I made not one but TWO dishes featuring my favorite colored vino, red wine.

Both dishes were delicious, however there was a clear front runner.

Sausage and Lentils with a Garlicky Wine Sauce.  SO GOOD!  I literally licked my plate.  (I know TMI, but seriously- it's plate licking good.)

The other was a beautiful Red Wine Spaghetti.  The spaghetti is cooked in a mixture of water and wine which imparts a beautiful burgundy hue to the pasta, as well as a very unique taste.  This dish was good and I probably will make it again, but only if I ever happen to have leftover wine.  Seriously though, this thing took a whole 750ml bottle which = no remnants to drink.

Anyway, I'll let you be the judge on the alcohol vs. delicious food dilemma.

P.S.  Scroll to the end for a festive surprise.

Not the most beautiful girl at the dance, but boy is she tasty.  (Hmmm.  I may need to rethink my metaphors.)

Lentils and Sausage  (Adapted from Nigella Lawson)
Serves 4

Ingredients

• 1 tbsp bacon grease  (you can sub. olive oil)
• 1 yellow onion, small diced
• 8-10 ounces French lentils ( you can sub. green/brown)
• 2 cups low sodium chicken stock (aprox.)
• 1 bay leaf
• 1 tbsp olive oil
• 2 cloves of garlic, smashed
• 4 Hot Italian sausages
• 1/3 cup dry red wine
• 1/4 cup water
• kosher salt and pepper to taste

Directions

1. In a large pot heat up your bacon grease.  Add the diced onions and sprinkle with salt and cook until softened.  
2. Next add the lentils, bay leaf, and enough chicken stock to cover the lentils.  Bring to a boil and then let simmer until tender and most or all of the liquid is absorbed.  Remove bay leaf.  Set aside and keep warm.
3. In a large pan heat up 1 tbsp olive oil.  When hot add the crushed garlic and cook about a minute until fragrant.  Add the sausages and brown on all sides.
4. Carefully add the water and wine.  Reduce heat and cover pan.  Let simmer for about 15-20 minutes until sausages are cooked through.
5. Remove sausages from pan and place in pot with lentils.  Mash garlic cloves in the liquid and pour over the sausage and lentils.  Mix until sauce is incorporated; salt and pepper to taste.  Serve hot with remaining wine.

Wine waster/Great taster

Red Wine Spaghetti  (Slightly adapted from here.)
Serves 4-6

Ingredients

• 1 750ml bottle dry red wine (I used 2-buck-chuck shiraz)
• 16 ounces whole wheat spaghetti
• 2 tbsp olive oil
• 4 cloves of garlic, minced
• 1/4 tsp red pepper flakes
• 1/2 cup freshly grated parmesan
• salt and pepper to taste

Directions

1. In a large pot pour all but 1/4 cup of the wine.  Add about 2-3 cups of water to have a sufficient amount of boiling liquid.  Bring liquid to a boil and generously salt.  (Be careful this step can cause boil over).  
2. Add the pasta and cook until just before al dente.  Strain and reserve 1/4 cup of the cooking liquid.
3. In a deep pan heat up the olive oil.  Add the garlic and red pepper; cook until fragrant, about 1 minute.  Add the remaining wine and reserved cooking liquid; bring to a simmer.
4. Place the pasta in the pan and slowly stir until liquid is absorbed.  Toss with the parmesan, sprinkle with black pepper, and serve.

As promised:

UB40 performing Neil Diamond's "Red Red Wine."  Enjoy.