Tag Archives: onions

Kale with Sausage and Onion

I’m one of those people that has a love-hate relationship with kale.  Sometimes I’m craving it, but other times I want nothing to do with it.  Kale can be so versatile: sautéed, steamed, made into chips, tossed with some oil and lemon, or layered in a sandwich.  My personal favorite: sautéed for sure.IMG_3808

This recipe is so delicious and perfect for lunch and meal prepped.  I’m totally one of those ladies who will #mealprep on Instagram and be all proud I took care of my food for the week, and this one never fails me.  For the sausage, I never skimp out – I always use pork, but it has to be good quality.  I like Niman Ranch or Applegate (or even Vermont brand has quality nitrate-free uncured sausage).  The snap that the sausage has on it when it’s cooked is great and takes seasoning very well.  I cut the links into 1/4in thick circles and chop the onion into slices as well.  The onion goes in the pan first and will cook until translucent and fragrant (who doesn’t love the smell of cooking onions in a pan?).  Then I add the sausage and sauté until the sausage browns on the sides.

I like a traditional Old bay seasoning, but didn’t have any so I opted with a Mexican blend.  It acted as a nice little twist to the dish.   After the sausage is pretty much browned on both sides, add in the kale and stir it in by layering the onions and sausage on top to wilt the leaves.  Continue to do this and add as much kale as you’d like!  I also added a bit more oil to saturate the kale and get things nice and seasoned.  This could be done with a varietal of foods like spinach instead of kale, chicken sausage, peppers AND onions (mind.blown), or stick to the recipe!  The choice is yours 🙂 Happy cooking!

Kale with Sausage and Onion

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6

Ingredients

  • 1 pkg sausage
  • 2 bunches organic kale - rinsed; just the leaves
  • 1 medium onion sliced thin
  • 3 tbsp olive oil I used avocado oil
  • Seasoning such as Old Bay or your choice!

Instructions

  1. In a large sauce pan, heat the oil on a medium heat.
  2. Slice onions into long strips and set aside. Chop the sausage links into 1/4in thick rounds and set aside.
  3. Add onions to the pan and sauté until fragrant and translucent
  4. Add in sausage to the onions and begin to sauté until browned.
  5. Season the onions and sausage with choice of seasoning and stir.
  6. Layer in the kale and stir in as needed. Add in a bit more oil as desired.
  7. Serve immediately.

Recipe Notes

Swap out pork sausage for chicken as desired. Use spinach instead of kale if thats' what you prefer!

Turmeric Chicken with Peppers and Onion

Sometimes there are things that just come to mind the night before, or even the same night when trying to figure out what to cook for dinner.  This recipe is no exception.  I love cooking with and using turmeric in a variety of ways, as turmeric is great for inflammation and overall health.  This is a dish that calls for marinading the chicken the night prior so that all the great herbs and spices get fully absorbed into the chicken, leaving it nice and juicy when cooked.  I used garlic powder, turmeric powder, onion powder, salt, pepper, paprika, and chipotle powder.  I blended the spices in a Ziploc bag and let sit overnight.

I chose to use chicken thighs for this recipe.  What most people forget is that darker meat of a bird is actually more nutritious than the chicken breast.  The darker meat has loads of vitamins and essential fatty acids our bodies need to function and to stay healthy.  I love thighs because they are meatier than drumsticks, and cook for varied length of time (especially boneless).

To prep, I julienned (thinly sliced) the peppers (one orange, one yellow) and sliced the onion and let them start to sauté in a large pan in some oil.  After they started to get soft, I added the chicken and some butter and water.  I covered the chicken so it can cook in its own juices (instead of adding tomato sauce or a broth, it simmered in water and its own juices). This simmered for just about 45 minutes and was ready to serve with some rice on the side.  It was kind of awesome!

 

Turmeric Chicken with Peppers and Onions

Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 6

Ingredients

  • 1 package chicken thighs
  • 1 orange pepper 1 yellow pepper
  • 1 medium onion
  • 3 tbsp olive oil
  • 3 tbsp butter
  • Turmeric powder
  • Paprika
  • Chipotle pepper
  • Coriander
  • Garlic powder
  • Onion powder
  • Salt
  • Pepper

Instructions

  1. In a ziplock bag, add the chicken thighs with all spices and let sit overnight in fridge.
  2. Cut the peppers and onion in thin slices. In a medium pan, heat 3 tbsp of oil on medium heat and add the onion and peppers. Stir to coat and let sauté until soft.
  3. Add in chicken thighs and layer the peppers and onions on top of the chicken. Turn chicken over after five minutes to sear on both sides.
  4. Add butter and 1/4c water to the pan and cover. Bring heat to low and let simmer for 45 minutes, checking occasionally to ensure that chicken is beginning to get tender and fall apart.
  5. Serve with a side of your favorite rice, pasta, or potatoes and enjoy!

Recipe Notes

If you want to make a gravy from the leftover sauce in the pan from chicken:
-- Add a tbsp and a half of flour to the pan and whisk until thick
-- Layer on top of chicken