Everyday Dinner

Vegetarian “Sausage” & White Bean Stew with Green Onions, Carrots, Corn, Jalapenos & Cilantro

A satisfying, hearty soup
November 4, 2016
Story By: Mandy Kellogg Rye
Filed Under > Everyday Dinner

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Vegetarian Sausage Bean Stew recipe by @waitingonmartha
Vegetarian Sausage Bean Stew recipe by @waitingonmartha

Nothing beats a cozy, hearty stew or soup once the cold sets in.  After all, our Homemade Smoked Onion Soup is one of our most popular recipes of all time.  But usually when people think of soup and stew, heavy (and meaty) thoughts come to mind.  Not the case with this one today, friends.  Alas, thanks to a little inspiration from the always dependable All Recipes, I decided to take a stab at recreating a satisfying sausage bean stew that was in fact, vegetarian. 

As you know, I’m a big fan of using vegan and vegetarian alternatives when I can.  And today’s recipe is a great one for my favorite vegetarian sausage (I still eat it even after recently returning to an omnivore diet).  I always pick up Fieldroast’s apple sage vegan sausage because it tastes as good (if not better) than the real thing.  I’ve learned that even your biggest meat eaters won’t be able to tell the difference when you sub in this great vegetarian option.  

As you’ll see below, the recipe is INCREDIBLY easy.  The key is simply to build the layers of flavors in this hearty stew.  First, I cook the vegetarian sausage in the dutch oven (you could use a slow-cooker, but I am partial to my dutch oven) and set it aside.  Next, I add olive oil to the dutch oven, sautéing the garlic and onions until golden brown. I then mix in the rest of the ingredients (Great Northern white beans, the cooked vegetarian sausage, diced carrots, jalapenos and garlic, and vegetable broth) and a hint of rosemary, and bring it all to a broil. 

Like any stew or soup, my favorite part is always the garnishes.  I top my sausage bean stew with green onions, cilantro and vegan sour cream…it gives it a more Mexican flair. With a heaping, cozy cup of satisfying sausage bean stew, what’s not to love?! Tell me friends, will you be mixing up some stew soon?  Truly, MKR

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Vegetarian "Sausage" & White Bean Stew with Green Onions, Carrots, Corn, Jalapenos & Cilantro
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Ingredients
  1. 4 regular size cans or 2 large cans of great northern or cannelini beans
  2. 1 lb. apple sage vegan sausage
  3. 48 oz. vegetable broth
  4. 2 cups yellow onion, chopped
  5. 3/4 cup carrot, chopped
  6. 10 garlic cloves, diced
  7. jalapeno, finely diced
  8. 2 tablespoons olive oil
  9. 1 tablespoon fresh sage, chopped
  10. 2 teaspoons kosher salt
  11. 1 teaspoon freshly ground black pepper
  12. 1 fresh rosemary sprig
  13. green onions, cilantro and vegan sour cream, to garnish
Instructions
  1. Cut sausage into 2-inch pieces, and halve sausage pieces lengthwise.
  2. Cook sausage in 1 Tbsp. hot oil in dutch oven until browned. Once cooked, remove from dutch oven and set aside.
  3. Add additional olive oil to the dutch oven and cook the garlic and onions, sauteeing until golden brown.
  4. Add the carrots and jalepeno, beans, cooked sausage, broth and bring to a boil.
  5. Stir mixture with rosemary sprig 30 seconds to 1 minute; blend after.
  6. Garnish with green onions, cilantro and vegan sour cream, and serve immediately.
Adapted from All Recipes
Adapted from All Recipes
Welcome by Waiting on Martha https://waitingonmartha.com/

Photography, Rustic White for Waiting on Martha

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Roasted Tomato Soup with Grilled Pimento Cheese Bites

A classic mealtime favorite, elevated and made even better with KITCHENAID®
September 28, 2016
Story By: Mandy Kellogg Rye
Filed Under > Everyday Dinner

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Roasted tomato soup with grilled pimento cheese bites, @waitingonmartha @kitchenaidusa #spon #recipe Roasted tomato soup by @waitingonmartha @kitchenaidusa #recipe womblogs_rusticwhite_015 Roasted Tomato Soup with Grilled Pimento Cheese Bites, recipe by @waitingonmartha @kitchenaidusa #spon #comfortfood

There’s really nothing better—or more comfort inducing—than tomato soup.  And like most things, tomato soup really does taste better with a little homemade effort.  Sure, a can of tomato soup will suffice in a pinch, but homemade is truly a difference you can taste.  And when you hear the words, “tomato soup pimento cheese” anywhere in the same sentence, you know you’re in for a treat. 

My take on the classic is a tad on the fancier side with the use of roasted tomatoes.  By roasting the tomatoes whole along with using fresh cloves of garlic, then blending, I get a thicker, creamier consistency that is just SO much more satisfying than a one note from the can version.  

Along with the roasting, the other key to my recipe was hinted above: blending.  Last time we talked blending, it was to share my love for the KitchenAid® Pro Line® Series Blender and that love is not lost today.  By blending, even if it’s only a portion of a soup, you’re creating a richer and tastier texture.  I find that blending is actually the key to most soups, so trust me when I say it’s worth the extra effort.  

Once blended, I really do enjoy a dollop (or two) of heavy cream if I’m serving this roasted tomato soup as a starter.  BUT when I’m serving it as an entree I like to put a little Southern spin on it by serving it alongside grilled pimento cheese bites.  

Grilled pimento cheese bites are just as heavenly as they sound…crisp pan fried sourdough encasing rich, ooey-gooey pimento cheese.  The combo really should be illegal!  But lucky for us it’s not, and even luckier for us is that grilled pimento cheese bites are super easy to make.  Simply cut the sourdough bread into smallish squares, spread with pimento cheese and fry it all in a sauté pan until crisp and golden brown.  You can most certainly use store-bought pimento cheese, but if you’re using homemade, here’s a quick tip: be sure to blitz the ingredients in a blender for a smoother, spreadable texture that is sure to melt better.  

So now that I’ve shared my spin on the ultimate comfort food, all you’ve got to do is try it! Truly, MKR

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Roasted Tomato Soup with Grilled Pimento Cheese
Serves 6
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Prep Time
10 min
Cook Time
1 hr 10 min
Total Time
1 hr 20 min
Prep Time
10 min
Cook Time
1 hr 10 min
Total Time
1 hr 20 min
For the soup
  1. 2 28 oz. cans of organic whole roasted tomatoes
  2. 1 large onion, chopped
  3. 10 garlic cloves, sliced
  4. 3 tablespoons of tomato paste
  5. 4 cups organic vegetable broth
  6. 1 teaspoon fresh thyme, chopped
  7. 1 teaspoon fresh rosemary, chopped
  8. 4 tablespoons olive oil
  9. salt and pepper, to taste
for the grilled pimento cheese bites
  1. 4-5 slices sourdough bread
  2. pimento cheese
  3. 1 tablespoon butter
Instructions
  1. Heat the oven or toaster oven to 425 degrees.
  2. Place the tomatoes on a baking dish and slightly crush or break with your hands, add garlic cloves, 2 tablespoons olive oil, and season with salt and pepper.
  3. Roast until garlic is soft and tomatoes are jammy, approx. 30 minutes.
  4. About 10 minutes before roasted tomatoes are done, begin heating 2 tablespoons of olive oil in a large heavy pot over medium-high. Add onion and season with salt and pepper.
  5. Cook until onion begins to soften.
  6. Increase heat to medium high, add tomato paste, rosemary and thyme; cook, stirring, until slightly darkened in color, about 2 minutes.
  7. Add roasted tomato mixture and broth and bring to a boil.
  8. Reduce heat and simmer, stirring occasionally, until flavors meld, 15-20 minutes.
  9. Let cool slightly.
  10. Working in batches, pour tomato mixture in a blender until smooth and pour soup back into pot.
  11. Taste, then season with salt and pepper and put the lid on to keep warm while you make the pimento cheese bites.
For the pimento cheese bites
  1. Cut the sourdough bread into smallish squares.
  2. Smear butter on outside sides of bread.
  3. Spread with pimento cheese and in a saute pan coated with cooking spray, saute on high to medium high until golden brown.
  4. Serve with tomato soup, and enjoy!
Welcome by Waiting on Martha https://waitingonmartha.com/

Photography, Rustic White for Waiting on Martha  |  This post was in collaboration with KitchenAid, a brand we love and adore.  All opinions are 100% our own. 

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Easy Seafood Paella & Espinacas con Garbanzos (Spinach with Chickpeas)

Feel transported with this succulent, seasoned one-pot entree & traditional Spanish side dish
September 20, 2016
Story By: Mandy Kellogg Rye
Filed Under > Everyday Dinner

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Easy seafood paella recipe by @waitingonmarthaTraditional Spanish side dish: espinacas con garbanzos (spinach with chickpeas) Easy seafood paella recipe, @waitingonmartha Easy seafood paella, waitingonmartha.comEspinacas con Garbanzos (Spinach with Chickpeas) recipe by Waiting on Martha

If you didn’t catch yesterday’s post let me catch you up.  We kicked off our Monday by hosting a vibrant Spanish themed dinner (and a MAJOR giveaway) with two of my favorites, Le Creuset and Williams-Sonoma.  And today, as promised, I’m sharing the recipes for my Easy Seafood Paella and Espinacas con Garbanzos. 

So first, a little backstory: I love seafood paella. And I’ve wanted to take a stab at making my own for awhile now, but truthfully I’ve been a bit intimidated to try and tackle it at home.  Though some recipes slightly vary, I’ve always enjoyed it as a traditional rice dish with fresh mussels, little neck clams and shrimp, simmering in a fiery bath of spices and seasonings (think cayenne, saffron, smoked paprika and more).  It’s really no surprise that people from all over consider this traditional Spanish dish an elevated comfort food, and it’s dramatic one-pot presentation makes it a true show stopper.

To my delight, making my own seafood paella was so much easier than I had imagined. What I thought would be a painstakingly long process, turned into an under-30-minute (or just about) meal!  I mean I was shocked.  You will spend that active time simmering, blending and boiling, but you’ll find that the level and depth of flavors you’ll achieve is well worth the time spent over the paella pan.

Next up (which can serve as a first course to the seafood paella or by itself as a tapa) is the traditional Spanish side dish: Espinacas con Garbanzos, which translates to “spinach with chickpeas.” Sounds simple enough, but this spinach and chickpea Moorish-style stew is a comforting, filling dish that’s typically served hot and has a smoky, hearty flavor. This, like the seafood paella, is an under-30-minute dish, so it’s a great option when you’re hoping to kick up your weeknight routine or impress (without all the fuss) at your next dinner party.  Truly, MKR 

P.S. Don’t forget to enter our week-long giveaway with your chance to score a 16-piece Le Creuset set in the color of your choice!  All the details are listed below in the widget, and I’d love to hear: what color would you choose?!  

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Easy Seafood Paella
Serves 4
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Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Ingredients
  1. 3 Tbs. olive oil
  2. 1 yellow onion, chopped
  3. 1 red bell pepper, seeded and chopped
  4. 5 garlic cloves, minced
  5. 2 cups Spanish paella rice
  6. 1 cup peas
  7. 1 tsp. saffron threads
  8. 1/2 tsp. cayenne pepper
  9. 1/2 tsp. smoked paprika
  10. 3 cups vegetable broth
  11. 1 lb. shrimp, shelled & deveined
  12. 1 lb. little neck clams, scrubbed
  13. 1 lb. mussels, scrubbed and debearded
  14. salt & pepper to taste
  15. Cilantro, chopped for garnish (optional)
  16. Limes, for garnish (optional)
Instructions
  1. In a large paella pan or sauté pan over medium-high heat, warm the olive oil. Add onion, pepper and garlic and cook, stirring occasionally, until lightly browned, 3 to 4 minutes. Season with salt and pepper.
  2. Add the rice, saffron, cayenne & smoked paprika and cook, stirring, until the grains are well coated, about 2 minutes. Pour in the broth slowly and stir in 1 tsp. salt. Bring to a boil, then reduce the heat to low, cover and cook until the rice has absorbed nearly all of the liquid, about 10 minutes.
  3. When the rice has absorbed nearly all of the liquid, press the clams, shrimp and mussels, into the rice and top with the peas. Cover and cook until the shrimp are opaque and the clams have opened, about 5 minutes. Discard any unopened clams and mussels and serve immediately with cilantro and lime garnish (optional).
Notes
  1. When preparing your seafood discard any mussels or clams that will not stay shut to the touch before cooking.
Adapted from Williams SOnoma
Adapted from Williams SOnoma
Welcome by Waiting on Martha https://waitingonmartha.com/
Espinacas con Garbanzos (Spinach and Chickpeas)
Serves 4
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 2 cans of chickpeas, drained & rinsed
  2. 1 large bag fresh spinach, washed
  3. 1/4 cup blanched unsalted Marcona almonds, rough chopped
  4. 1 can fire roasted tomatoes
  5. 2 tablespoons tomato paste
  6. 1 cup tomato sauce
  7. 6 garlic cloves, chopped
  8. 1 small yellow onion, chopped
  9. Extra virgin olive oil
  10. 2 Tablespoons Sherry vinegar (or red wine vinegar if sherry vinegar is hard to come by)
  11. 1 teaspoon ground cumin
  12. 1/2 teaspoon cayenne pepper
  13. 1/2 teaspoon smoked paprika
  14. Salt & pepper to taste
Instructions
  1. Coat a large saucepan over medium-high heat warm olive oil and add garlic, onion, cumin, cayenne and black pepper sautéing until translucent, 3-4 minutes. Add almonds and lightly toast.
  2. Transfer the ingredients to a blender/food processor and add the sherry vinegar. Blend the ingredients together until you have a thick paste. Return the paste to the saucepan and add your garbanzo beans, tomatoes, tomato sauce and paste. Stir gently until the chickpeas are fully coated by the sauce.
  3. Add the spinach and stir until spinach is wilted and everything is evenly incorporated.
  4. Season with salt and pepper and serve.
Welcome by Waiting on Martha https://waitingonmartha.com/

Photography, Rustic White for Waiting on Martha

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