Some people just know how to give credit where credit is due. After all, where would Christopher Columbus be without the native Americans? Lady Gaga without Isabella Blow? Mark Zuckerberg without the Winklevoss twins? And who could forget Milli Vanilli without those guys who really sang?!
Oh, wait. it would appear I'm looking at my "Assholes who Never Gave Anybody Any Credit" handbook. I'll just file this away under "things to remember for work."
What I guess I'm trying to get at is Kyle made this week's TwoFaced meal. I don't know if Jenna would consider this a form of cheating, but when your boyfriend offers to make dinner the same weekend you decide to deck your halls with Christmas and bake 100 cupcakes for your first paid cupcake catering gig (yeah, I do that now), you don't just take him up on the offer, you tell him that you will dedicate an entire blog post to his magical creation.
This weekend really felt like winter, which was about damn time since we went to pick up our adorably perfect Christmas tree! Growing up in Texas, I know first hand just how un-Christmas spirit-y it is to pick out a tree in shorts and flip flops. Needless to say, Kyle's idea to make sausage stew seemed a welcome addition to the weekend festivities.
Makes about 8 hearty servings
Adapted from The Primal Blueprint
- 2 Quarts chicken or beef broth
- 1 yellow onion, diced
- 5-6 cloves minced garlic
- 2 celery ribs, diced
- 2 carrots, diced
- 1/2 head green cabbage, chopped
- 1 lb. Italian sausage
- 1 lb. lamb (I think we used leg or loin or something...I dunno, I didn't make it!), cut into bite sized pieces
- 1 small head cauliflower, chopped into bite size chunks
- 1 bunch swiss chard, chopped
- salt and pepper to taste
1. Bring broth to a boil, add lamb. Turn down to a simmer and cook for 1 hour, uncovered.
2. Add onion, celery, carrots, and cabbage and simmer for another 20 minutes.
3. Meanwhile, cook the sausage chunks in a large skillet and brown for ten minutes. Add sausage to the stew pot with cauliflower, greens, and garlic and cook another 10 minutes, or until veggies and meats are tender. Add salt and pepper to taste.