Showing posts with label fall comfort food. Show all posts
Showing posts with label fall comfort food. Show all posts

Thursday, November 10, 2016

Hearty Kale, bean and sausage soup #bookgiveaway, Author Linda Wiken @LWiken

Since the season of cold blasts of air is upon us, of course it's mingled with beautifully colored leaves quickly abandoning the trees, it's a good time for some homemade soup!

My favorite soups all fall into the hearty range. I like them bold, chunky and with lots of flavor. I'm always on the prowl for new soup ideas as I tend to overuse each new one until I need something totally different. But this is one I've used over and over again, so many times that I'm not really sure where it all started. Each time I try a different type of sausage and I also like to play around with the beans and mushrooms. Lots of room for experimenting.

And, you'll need to play around with the amounts, especially for the sausages. This time I used two large Chorizo sausages (love the heat!) and that worked out just right for servings for five.

What you'll need: 

2 sausages (more or less)
4 large white mushrooms
1/2 bunch fresh kale
1 - 15 ounce can white beans, rinsed and drained
1 - 15 ounce can kidney beans, rinsed and drained
1 - 19 ounce can diced tomatoes
3 c. chicken broth
2 cloves garlic, sliced in slivers
1/2 onion
2 tbsp. olive oil
1/2 tsp. tumeric
fresh rosemary

 What to do: 

1.  Slice the sausages into bite-size pieces.

2.  Fold the stalks of kale in half lengthwise and remove the stem. Then tear the leaves into pieces. 

3.  Slice and dice the onion and garlic while heating the olive oil in a large pot. Add to the pot and heat until the onions are translucent.

4.  Add the sausage and kale to the onion mixture and cook for 5-6 minutes.

5.  Stir in the chicken broth and tomatoes. Add the kale, tumeric, and rosemary sprig. Bring to a gentle boil and allow to simmer for 25 minutes.

6.  Add both types of beans and continue to simmer for at least 5 minutes more.

Serve with your favorite bread or dinner roll.

For a chance to win a signed copy of  TOASTING UP TROUBLE, leave a comment telling me what is your favorite soup recipe! Winning name will be drawn Friday at 5 p.m. EST.

The first in the Dinner Club Mysteries is now available at your favorite bookstore and on-line, as a paperback and as an e-book. Recipes included!

Book #2, ROUX THE DAY, is coming in March, 2017!

Writing as Erika Chase -- the Ashton Corners Book Club Mystery series are available on-line or at your favorite bookstore.

Visit Linda at
Love to hear from you at my Facebook author page and
on Twitter  @LWiken  
Also appearing at

Visit Erika at 
 at my Facebook author page
and on Twitter  @erika_chase. 

Thursday, December 3, 2009

Beer Braised Pot Roast


Hello to everyone who commented on guest blogger Barb Goffman's post on Sunday.

We have a winner!
(but we don't know how to contact you)

Would "HSS" please contact -- JulieHyzy (at) AOL (dot) com?


Sometimes you just need a little comfort food.

For me, the comfort food becomes a necessity on a cold, wet day. Now, it was just as warm and sunny as anything over Thanksgiving—but now the temperatures have taken a dip and a bunch of rain has moved into the South.

Every once in a while, I do appreciate this kind of weather. It makes me so thankful to see the sunshine when it finally makes its appearance again! And, I’ll admit, there’s something cozy about staying inside on a rainy day—writing a book. Drinking some hot herbal tea. And cooking up some beer-braised pot roast, of course.

Beer Braised Pot Roast

Beer-Braised Pot Roast

  • 5 slices bacon
  • 1 beef chuck or sirloin roast (4 pounds)
  • 6 Tbsp all purpose flour
  • 1 tsp black pepper (or to taste)
  • 1 tsp salt (or to taste)
  • 4 cups thinly sliced yellow onions
  • 8 ounces button mushrooms quartered
  • 1 Tbsp minced garlic
  • 1 tsp fresh thyme chopped
  • 1 bay leaf
  • 1 12 ounce dark beer (Warsteiner Premium Dunkel is great to use)
  • 1 cup low sodium beef broth
  • 3 cups diced tomatoes with their juices
  • 4 large carrots peeled and cut in strips
  • 2 Tbsp fresh parsley chopped


  • Preheat oven to 325
  • Heat large Dutch oven on medium heat, add bacon and cook until fat is rendered
  • Remove the bacon (you only use the fat in this recipe)
  • Leave the pot on the heat
  • Place flour in a shallow dish.
  • Pat roast dry with paper towels.
  • Season roast on all sides with salt and pepper dredge in flour shaking off excess.
  • Add roast to the pan and sear on all sides until well browned (8-10 minutes)
  • Remove the roast from the pan and set aside.
  • Add onions to the pan and cook 2-3 minutes until translucent
  • Add mushrooms and cook until they begin to color about 4 minutes, stir occasionally
  • Add garlic, thyme and bay leaf stir in until fragrant – less than a minute
  • Add beer, beef stock, tomatoes with juices to the pan. Stir and bring to a simmer.
  • Cover the pan tightly and place in the oven bake for 1 ½ hours.
  • Remove the pan from the oven and add carrots. (if you like pot roast with potatoes you would add them at this point)
  • Turn the roast. Cover the pan and return to the oven. Cook until beef shreds easily with fork and vegetables are tender (1 ½ to 2 hours depending on size of meat)
  • Remove from oven. Discard bay leaf.
  • Remove roast from pan and let sit 5 minutes. Shred meat using 2 forks or a fork and knife.
  • Skim the fat from the pan juices and discard.
  • Return meat to the pan. Add parsley and stir well.
  • Serve over rice or mashed potatoes spooning the roast, vegetables and gravy on top.

Pretty is as Pretty Dies –Elizabeth Spann Craig
Delicious and Suspicious (May 2010)—Riley Adams