Hatch Chili Sausage Saute

Those of you who follow me on instagram (if you don’t, you should! Check out the pictures on the sidebar to see why! @gwensfishfood) might already have been indirectly introduced to my latest obsession:

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It was Hatch Chili Fest at HEB last week, and I happened to go grocery shopping on the first day of it (totally just on accident, yup), which meant:

X ALL THE THINGS - Sample All of the things!

They had Hatch chili bread, hatch chili enchilada sauce, hatch chili salmon, hatch chili guacamole….seriously you name it, they had it. My favorites were these hatch chili and cheese sausages and, of course, this jalapeno hatch chili jam. At the store, it was served on top of cream cheese for a dip (yum!), and also served as a topping for the sausage. (Unexpected bonus: the sample ladies were feeling extra generous, so I got nearly an entire sausage as a “sample” and a whole quarter of a turkey burger.)

So, naturally, I bought both the sausage and the jam (and this hatch bean dip that was ah-mazing). I still had a bunch of kale leftover from making this kale salad on repeat for about 2 weeks, so the next morning, before work no less, when I realized I didn’t have leftovers for lunch (see: eating too many samples and not being hungry for dinner the night before), I threw together a quick sort-of stir fry. The kale worked out perfectly because it was able to withstand the heat of the sautéed sausage and onion and was just perfectly wilted by the time I ate lunch. But, since then, I’ve thrown this same stir fry on spinach and arugula and both were delicious. And, like any stir fry, you can mix and match the veggies to suit whatever you have on hand! If I add other veggies, I usually saute the onion for a little while by itself, and then I’ve thrown in things like broccoli and mushrooms for extra flavor. The nice thing about this is that, once you add the hatch jam, the sugar in it helps everything caramelize. The other nice thing is that it takes all of 10 minutes! Happy hatch season to you!

Hatch Chili Sausage Saute
Serves 1
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Ingredients:

1 hatch chili and cheese sausage link (or any other sausage), sliced into thin rounds
1/2 red onion, sliced thinly
2 cups chopped kale, thick stems removed, or other leafy green
1 tbsp Jalapeno Hatch Chili jam
1/2 tbsp fat, such as butter or coconut oil, for sauteing
Optional: other veggies for you stir fry, e.g. broccoli or mushrooms

Directions:

1.  In a large skillet, melt your fat over medium heat. Once melted, add the sliced onions to the pan, and cook for about 3-5 minutes until softened. Make sure to push it around with your spatula so it doesn’t stick to the bottom. NOTE: if you plan on adding other veggies, here is where you would add them.
IMG_78142.  Add the sliced sausage to the pan, and again push it around so it doesn’t stick (think stir-fry technique). Cook until lightly browned, about 3-4 minutes.
IMG_78173. Add the tablespoon of hatch jam, and stir well to coat the veggies and sausage.
IMG_78194. Put the kale in a bowl or large plate, as a bed. Pour the sausage and veggie mixture over the kale. Allow to sit for a couple of minutes so the kale wilts, and then serve!
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Hatch Chili Sausage Saute
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Lunch
Cuisine: American
Serves: 1
Ingredients
  • 1 hatch chili and cheese sausage link (or any other sausage), sliced into thin rounds
  • ½ red onion, sliced thinly
  • 2 cups chopped kale, thick stems removed, or other leafy green
  • 1 tbsp Jalapeno Hatch Chili jam
  • ½ tbsp fat, such as butter or coconut oil, for sauteing
  • Optional: other veggies for you stir fry, e.g. broccoli or mushrooms
Directions
  1. In a large skillet, melt your fat over medium heat. Once melted, add the sliced onions to the pan, and cook for about 3-5 minutes until softened. Make sure to push it around with your spatula so it doesn't stick to the bottom. NOTE: if you plan on adding other veggies, here is where you would add them.
  2. Add the sliced sausage to the pan, and again push it around so it doesn't stick (think stir-fry technique). Cook until lightly browned, about 3-4 minutes.
  3. Add the tablespoon of hatch jam, and stir well to coat the veggies and sausage.
  4. Put the kale in a bowl or large plate, as a bed. Pour the sausage and veggie mixture over the kale. Allow to sit for a couple minutes so the kale wilts, and then serve!

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I am pretty darn proud of myself for actually following this Cooking Cure thing!  It is now Day 10, whose assignment is to shop for and cook your chosen recipe from your list, and I have officially completed every challenge of this Cure so far!  I’m gonna go ahead and unofficially add this to the list of things to celebrate at my super duper fancy birthday dinner tonight (P.S. doesn’t that place look amazing??  I’m probably gonna be That Girl and take pictures of all of my meals tonight, you know, for posterity. And for you guys!)!

Anywho, it’s very convenient for me that the cooking assignments are always on Fridays because I’m always off on Fridays, so that means that I get to choose something from my list that I can leisurely enjoy making.  For the lunch challenge, I choose to make the Carrot Coconut Soup.

And, you guys, this soup has to be one of the best smells that has ever graced my kitchen. And I’ve cooked a lot of delicious smelling things (this, for example).  I’ve never been to Thailand, but I imagine this is what it must smell like everywhere, which totally makes sense.

All you need for this recipe is butter, carrots, coconut milk, chicken broth (or vegetable if you want to make this vegan, in which case you should sub the butter for coconut oil), an onion, and Sriracha sauce (the original recipe called for sambal oelek, which I discovered is made by the same rooster company as Sriracha and supposed to be more simplified, buuuut I’m cheap so I used what I had).  That’s it!  In fact, I didn’t even bother peeling my carrots, since I’ve read a few times that most of the nutrition is in the peel, and I figured it was all gonna be blended anyway.  I did, however, scrub the hell out of them with my vegetable scrubber.

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The steps are even easier!  First, you chop up your carrots and dice your onion.  They don’t have to look pretty because they’re all gonna get blended, but you’ll want to chop everything fairly small so it cooks quickly.  Melt your butter in a medium saucepan over medium high heat, and throw the veggies in there with some salt and pepper.

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Then, once the carrots are soft enough to be pierced fairly easily with a fork, add in the coconut milk, the chicken broth, and 1 tbsp of Sriracha sauce.  Yummy. Bring to a boil and then reduce the heat a little bit, and let it simmer for about 30-40 minutes, or until the veggies are reeeeally soft.

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Remove the soup from the heat (and don’t forget to turn it off!).  If you are using a regular blender, then you’ll want to let the soup cool for a good bit before pouring it in to blend it.  I’m terrible at pouring things, so I used my fancy schmancy immersion blender to blend it right in the pan until there were no more chunks!

Then I topped it with MOAR Sriracha, and I ate it with a leftover cabbage roll.  It was all so delicious and I will definitely be making this soup again!

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Hi, my name is Gwen, and I’m addicted to avocado pudding.  Since making my first new breakfast on Friday, I have made the avocado pudding three more times.

Avocado pudding...with eggs!  (Sorry for the pic quality)

Like with eggs! (phone pic, sorry!)

If you’re wondering whether this is also Picky-Eater-Approved, I am happy to report that Mr. Little Fish really liked it!  He was skeptical of the avocado pudding by itself, saying only that it was “interesting,”  but when I topped it with the granola, he was kind of amazed at how well it all worked together and agreed with me that it was weirdly really good. (Sidebar: I also ended up making the polenta breakfast bake this week, but am underwhelmed with the results.  After browsing the comments, I see this was a common thing, so I will probably not be making this again, but I do feel good that I’ve made 3 out of the 5 new recipes I posted about last week.)

In other news, this week was my birthday week (yay me!).  That, coupled with a few really busy days at work, means that I have been slightly behind in this week’s Cooking Cure, which focuses on lunch (Days 6, 7, and 8‘s assignments here, which essentially ask you to repeat everything you did for breakfast week).  Lunch is probably one of the hardest meals of the day to master. It’s usually the main time of the day that you are away from home and thus actually have to, you know, plan.  Some weeks I’m more successful at this than others.  

My main secret to lunch? Dinner.  I am generally not a huge fan of making things I don’t immediately plan on eating.  In fact, it’s safe to say that Leftovers and I have had a pretty rocky relationship.  While Leftovers tried his hardest to woo me, I stubbornly refused to acknowledge his existence.  Rather than just letting him waste away in my fridge, I tried to match-make with friends and family, and it would let me off the hook temporarily, but eventually I’d find myself face to face with him again. And the more I cooked, the more my meetings with Leftovers were inevitable. Eventually I stopped resisting Leftovers, and we hit it off. One day, it clicked–I’d found The One (sorry Little Fish).  And I’ve embraced Leftovers ever since.  In fact, I plan around them.

Thus, my lunches last week included leftovers of cherry tomato gnocchi with spinach and bacon (recipe here!) and then four days of slow-cooker beef taco soup.  This week was only slightly different in that I’ve eaten my mother-in-law’s delicious Russian cabbage rolls the past three days.  In other words, my lunches, though tasty, don’t include much variety.  I compensate for the sameness of lunch by mixing up dinner, but I can’t pretend that some days I don’t just want anything other than the thing I’ve been eating for the last three days.

So coming up with my goals for lunch this week was pretty easy: add more variety.  One way I would like to do this is to include more salads.  I’ve always had good intentions about salads, but I never find them all that satisfying because cold food is, well, cold.  With summer coming up (maybe??!? finally??), I’m thinking that maybe I will actually appreciate the lightness and coldness of salads, so I thought it would be good to start finding some favorites now.

With that in mind, here are the five lunch recipes I would like to try this week:

1.  Reset Button Salad, probably adding apple for some sweetness.
2.  Carrot coconut soup because I think this would be good cold or warm, and I have some leftover homemade chicken broth I want to use up.  =)
3.  Roasted Eggplant salad.  A warm salad!  Best of both worlds??
4.  This Crunchy Cashew Thai Salad is calling my name, loudly.
5. Sriricha steak lettuce wraps because I’ve been on a Sriracha kick lately!

How is your Cooking Cure going?  Have you made anything new lately?