Bratwurst Stew

Bratwurst Stew

Yes, it’s another crockpot meal. Sorry! But not really because this is delicious.

Unfortunately I don’t remember where I got this one, since it’s just a text printout in my binder. I know I made several changes to it and didn’t want to print out the original just to have scribbles and edits all over it, so if I do find it again I’ll be sure to link it.

Anyway, this Bratwurst Stew is one of my top favorite crockpot meals. I realize I say that about most of them, but honestly, I’m just really not that hard to please.

Bratwurst Stew

Bratwurst Stew

4 potatoes, peeled and cubed (large cubes, about 1″ each)
1 cup chopped baby carrots
1 small onion, chopped
1 package raw bratwurst links
1 can (14 oz) chicken broth
1 teaspoon salt
1 teaspoon pepper
1 teaspoon dried basil

1 pint half-and-half
3 tablespoons cornstarch
3 tablespoons cold water

In order, place the cubed potatoes, cut carrots, and onion in a crockpot. Remove the raw bratwurst from their casings, and tear off chunks and place over the vegetables. Pour in the chicken stock, and sprinkle the salt, pepper and basil over top. Do not mix.

Cover and cook on low for 7 hours or until vegetables are tender and bratwurst is cooked through.

Stir in the half-and-half. Combine the cornstarch and water until smooth and stir into stew. Cover and cook on high for 30 minutes or until sauce is thickened.

Bratwurst Stew

Placing the ingredients in order lets the vegetables all cook until tender, and allows the bratwurst, which is not submerged in the liquid, to brown and not fall apart.

Bratwurst Stew

Once you add the half-and-half and mix everything around (make sure you separate the chunks of bratwurst), the seasonings will get into the rest of the stew, so don’t worry about them only being on the meat.

Bratwurst Stew

This makes six generous servings, and is delicious re-heated the next day.


Baked Kale Chips

Baked Kale Chips

Several months ago I finally gave in to a super special Pinterest trend and made baked kale chips. People were saying they were a great substitute for potato chips (they’re not), and that you could eat them by the bushel (I certainly can’t).

However. They are good.

But just don’t compare them to potato chips. People saying that sweet potato fries taste better than regular french fries got me to try those, and to this day I give a serious side-eye to anyone else who makes that claim.

But kale chips are good.

Baked Kale Chips

You don’t even need to haul out any heavy equipment. Just tear curly kale into a salad spinner, rinse it, and spin it.

Baked Kale Chips

If food is prone to fly out of bowls and around your kitchen when you try to mix it, stuff the kale into a food bag and dump in a tablespoon or so of olive oil and some sea salt and shake, shake, shake.

Baked Kale Chips

Dump onto a baking sheet (I like to line mine with foil because I am lazy).

Baked Kale Chips

Bake at 350° for about 12-14 minutes or until the edges start to just get brown. I like mine a little on the crispier side, so 14 minutes is about right for me. Just try not to undercook it because it gets chewy.

Your kitchen will smell weird.

Baked Kale Chips

That’s it. Dump it in a bowl and chow down until you get sick of it and have to pass it off to the kids.


Yummy Weekend Blog Links: Fruits & Veggies

At my last writing job I liked to link out to some of my favorite food blogs over the weekend. I usually had a theme each week which made it a bit easier to keep an eye out for specific things. I thought I’d start this back up again here, and for this week I’m linking out to recipes that feature fruits and vegetables:

~ Pesto Meatballs Served in Oven-roasted Tomatoes at Lucullian Delights

~ Apple Berry Pie at Une-Deux Senses

~ Green Juice 101 at Happy. Healthy. Life.

~ Luscious Lemon Mousse at Not So Humble Pie

~ Hot Spinach and Artichoke Dip at The Girl Who Ate Everything

~ Poached Pear Cake at Sprinkle Bakes

~ Japanese Cucumber Salad at Sugar Cooking

~ Nectarine & Cardamon Ice Cream at Pease Pudding

~ Mediterranean White Bean Salad at Budget Bytes

~ Eggplant Parmesan at Southern Grace Gourmet

~ Double Melon Mousse Cakes at Gourmet Recipes

[image: flickr]