Quick Sausage, Bean and Spinach Stew

stock photo courtesy of Women's Day Magazine

I don't often cook on Sundays, opting instead for sammies (sandwiches) or leftovers.  Today was another story.  Not only did I get TONS of extra produce in my Bountiful Baskets selection this week, I also got the hostess pack which in itself seemed like a full second basket!  So, this family of five that usually goes thru a basket a week, now has a TON more!  I'm excited for the challenge to make even more fresh family friendly meals ... all before anything goes bad!  Bring it on!  

I found this recipe when I was trying to kill time at one of my many doctor visits.  I liked a lot of the recipes in there, so took a snapshot of the magazine front and just recently remembered to pick it up at my local library.  Boy am I glad I remembered. 

Not only was this recipe FAST and EASY, it's delicious, too!   Perfect!  I worried that my kids wouldn't like the spinach in the stew, but my drama-filled 7 year-old happily ate the spinach singing "I'm Popeye the Sailor Girl! Toot Toot!".  No lie! My 4 year-old gobbled up the sausage.  All in all, it was a smashing hit!  Everyone gave two thumbs up. Mom and Dad had seconds and there were ZERO leftovers! Success!!!

You can definitely change this up easily adding a twist of variety using different sausage varieties as I did, or by using a different shaped pasta.  Use what you have on hand...that's the beauty of this recipe!  It's incredibly VERSATILE! 

{sausage, bean and spinach stew}

1 Tbsp olive oil
12 oz ground sausage
4-6 cloves garlic, minced
1/2 cup chicken broth
1 32-oz container low-sodium chicken broth (A MUST! otherwise too salty with the sausage)
Water-amount depends on how soupy you want it
4 oz ditalini pasta or other soup pasta (about 1 cup)
1 15.5-oz can cannellini or other white beans, rinsed
Black pepper
1 10-oz bag spinach, thick stems removed (I used one bunch and would have preferred two)
1 oz Parmesan, grated (about 1/4 cup)

1. Heat the oil in a large saucepan over medium heat. Add the sausage and cook, stirring occasionally, until browned, 4 to 5 minutes. Drain and rinse fat off and return to pan.
2. Add the garlic to the pan and cook, stirring, for 1 minute (do not let it brown). Add the 1/2 c. broth and simmer, scraping up any brown bits, for 1 minute.
3. Add the 32oz. broth and pasta and bring to a boil. Reduce heat and simmer until the pasta is just tender, 8 to 10 minutes.
4. Add the beans and 1/4 tsp pepper and cook until heated through, about 2 minutes. Remove from heat and add extra water and the spinach, stirring gently until it begins to wilt. Serve with the Parmesan.

{link to recipe on Women's Day website}

Spinach Salad with homemade Poppy Seed Dressing

Have you ever run into a situation where you have somewhere you need to take a salad to that's potluck and with so many choices you just can't decide?  AND you want whatever you bring to be incredible, because no matter how modest you are, you really really love it when you get compliments on the food you bring?  Yeah.  Me too.  If ever you're in a bind and need something speedy-fast and still turn out like you spent forever on it...THIS IS FOR YOU!  Exceptionally fast and easy with maximum results!  You can also change it up depending on the season by adding fresh sliced mushrooms and/or strawberries.  You could even grill some chicken to add to this salad and make it more of a main dish.  The balance of sweet, salty, vinegar-y and green leafy spinach, is truly amazing!  Either way you make it, it's FANTASTIC!!!

{spinach salad}

   adapted by Gourmified from "The Essential Mormon Cookbook" by Julie Badger Jensen

2-10 oz. bags washed and trimmed baby spinach

   OR  2 bunches spinach- wash extremely well (3x) and dry, stems trimmed and leaves torn into pieces

3/4 lb grated swiss, mozzarella cheese (I used about 3/4 of a bag of the Italian mix cheese)

1/2 lb. bacon, cooked and broken into small pieces

1-8oz. package sliced mushrooms (optional)

1 lb. strawberries (optional)

2 lbs. boneless-skinless chicken breast, grilled

Toss all ingredients together just before serving adding desired amount of dressing.

Makes about 12 servings.

{poppy seed dressing}

1 1/4 Tbsp. poppy seeds (optional) 

3/4 c. vinegar (I used white)

1/2 c. sugar

1 1/2 Tbsp. grated onion

1 1/2 tsp. salt

3/4 tsp. dry mustard

1 1/4 c. canola oil

Combine everything in blender to emulsify...VERY IMPORTANT!  Refrigerate any unused dressing for future use.  Will keep for 3 weeks in refrigerator.