Sausage + Bacon = Healthy Dish?

I know, you're trying to figure out how it is possible that one could eat sausage and bacon in the same meal and not have a heart attack immediately? Oh my friends, you can absolutely have your (pork flavored?) cake and eat it too! This recipe was inspired by a meal I ate last winter at an Italian café down the street from my office. I know it was a long time ago, but I remember it like it was yesterday (plus I took notes)! That dish contained both Italian sausage and prosciutto, but had a lot more calories and other ingredients (like croutons). So for my at-home recreation I tried to lighten it up where I could, without sacrificing a hearty dish that is both filling and full of flavor.

While the sausage and bacon both have a lot of fat, there is also a lot of protein in the meats as well as the white beans. Eliminating the bread and adding the spinach helps round it out a little more. 

Italian Sausage White Bean Stew
--1 lb. spicy Italian sausage (without casing)
--3 strips bacon
--small onion, diced
--garlic, minced
--15oz. can of white beans (sometimes labeled Cannelini), drained and rinsed
--14.5oz. can of diced tomatoes with juices
--black pepper
--1 cup chicken broth
--1 cup spinach leaves, washed and torn
--parsley
--1/4 cup Parmesan cheese

In a large skillet sauté the Italian sausage, stirring to crumble it as it cooks. Ultimately you want to end up with fully cooked bite-sized sausage pieces.

While the sausage cooks, take your trusty kitchen scissors and cut the bacon strips into small squares directly into a large pot or Dutch oven. Allow the bacon to cook until it begins to crisp but is still soft. Add the onion and garlic to the pot and cook them in the bacon grease, stirring often.

Add the drained white beans and stir to combine before adding the tomatoes, pepper and broth. Bring to a boil and add the spinach to the top. Do not stir to combine, but rather allow the the spinach to cook down for a few minutes before stirring to mix it with the soup.

Spoon into bowls and top with parsley and Parmesan. Serve.

Dammit Jim, I'm a cook, not a doctor...
Time: 35 minutes
Serves: 4
Calories: 508

Nibble on Dates on Your Next Date

So, I hosted a party recently, you know, like you do. Perhaps you read about it the other day? Hmm? Well, you'll be shocked to know that I made more than one thing for the party. I know, crazy talk.

So here's another delicious (and time-friendly) appetizer you can serve at your next party, dinner gathering, hot date, picnic... Yes, picnic. Because after weeks of sub-zero temps in Denver, mother nature has magically bestowed 60-degree days upon the Queen City of the Plains. And if you have dates(the fruit), and it's warm where you are, you could be eating these on your porch or in the park twenty minutes from now.

Also, did you know that many believe that dates (the fruit) are an aphrodisiac? So if you want something to nibble on for your next date (not the fruit) maybe try a date (the fruit).

You'll notice I didn't include quantities below because the recipe is pretty much the same whether you make five or fifty. The typical goat cheese log is 8 ounces. I made thirty of these for the party and still had plenty of goat cheese left--just remember that a little goes a long way. Also, I'll stop making "date-the-fruit" jokes and just get on with the show!

Goat Cheese & Almond Stuffed Dates

--Dates, sliced open lengthwise (but not all the way through), pits removed

--Goat cheese, plain

--Almonds, whole and raw (sometimes labeled "natural")
--Crushed red pepper
--Black pepper, fresh
--Prosciutto, torn into thin slices [obviously, omit this if you wish to make it vegetarian]

Using a small spoon, fill each date with a scoop of goat cheese. Then place an almond inside, nestled in the goat cheese. Last time I made these (at Easter), I sprinkled the goat cheese ahead of time with the crushed red pepper and fresh black pepper. This time I just sprinkled the dates with the spices, then wrapped each date with a prosciutto slice and sprinkled them again.

Bake at 400 degrees for 12 minutes until the goat cheese is warm, but not scalding. Serve warm. You can also make these the night before or morning of and then just heat and serve.

Dammit Jim, I'm a cook, not a doctor...
Time: 20 minutes
Calories: 84 calories per date

Party Hardy Rock n' Roll

I would like to take you all into the way-back machine. You'll be shocked to know (yeah right) that I come from a long line of ladies who can boss around a kitchen and are famous for their mad party-throwing skills. Imagine, if you will, the tiny future bacon princess (that's me!) running underfoot, dragging a chair to the counter so I can watch my mama, hard at work making one of her famous party dishes. For a time, my parents even ran their own catering company. Cookin' and eatin' you see is in my DNA!

One of the staples that kitchen boss Mom would make was her crab-stuffed mushrooms. She would stuff hundreds of little fungi caps and send them out to the starving masses only to have the plate return, empty, moments later. So, clearly, it's one of my go-to party platters as well.

Recently I had the honor of hosting a baby shower for my former partner, Kathryn. In the spirit of a divide-and-conquer approach, each of us opened our arsenal of crowd-pleasers (because people, you never ever argue with a pregnant woman with knife skills when she says she wants to cook things too!). So here you go, Mom's famous crab stuffed mushrooms, just for you!

Crab Stuffed Mushrooms

--1 lb. mushrooms (about 3 dozen), washed and dried, stems removed
--4 TBSP butter
--1/4 cup finely chopped green onions
--garlic, finely minced
--1 1/2 cups bread crumbs, finely minced
--1 TBSP Worcestershire
--salt and black pepper
--shredded mozzarella (no more than 1 cup)
--2 cans lump white crab meat, drained, rinsed, and minced

Take the mushroom stems and finely chop enough stems to measure about 1/2 cup. Melt 3 TBSP of the butter in a large skillet or frying pan (the one I used had deep sides to allow me to stir the mixture without slopping over the sides). Stir in the chopped mushroom stems, garlic, and green onion, and cook over medium heat for 5 minutes, stirring regularly.

Remove the pan from the heat and stir in the breadcrumbs, Worcestershire, a pinch of salt, a few turns of cracked black pepper, and the crab meat.

Melt the remaining 1 TBSP butter in a shallow baking pan. Fill the mushroom caps with the stuffing mixture. Place them filled side up in the baking pan and sprinkle them with the cheese. Bake for 15 minutes at 350 degrees, then turn the broil setting on and broil them for 1-2 minutes to brown the tops. These are best served warm. You can prep them and stuff them the day before or earlier in the day and then sprinkle with cheese and bake when you are ready to serve.

Bonus: Here I am enjoying all the treats from the party. Cheers!

Dammit Jim, I'm a cook, not a doctor...
Time: 45 minutes
Serves: About 36 mushrooms
Calories: About 47 per mushroom

Mom Always Said "Eat Your Veggies"

Cauliflower, as it turns out, is amazingly good for you. Like kale, broccoli, and other veggies known as cruciferous, cauliflower contains tons of vitamins, minerals, and fiber. Pregnant? Cauliflower has 15% of recommended daily folate intake and 90% of your vitamin C. Magic! But, again, like other cruciferous veggies, cauliflower can be tricky to eat regularly. My solution? Add bacon of course!

Eating healthy does not have to mean eating boring. To dress up my cauliflower I created a pasta with bacon, curry, tomatoes, and sage for a powerful taste and maximum benefit. Hello Cleveland, we are Maximum Benefit!

Curried Cauliflower Pasta
--8 oz. spaghetti noodles (about 1/2 a box)
--3 slices bacon
--15 fresh sage leaves
--2 cloves garlic, minced
--1 small head of cauliflower, stems and leaves discarded, cut into half-dollar sized florets
--yellow curry powder
--paprika
--black pepper
--1/2 pint cherry tomatoes, sliced in half
--1/2 cup grated Parmesan cheese, divided

Cook the pasta according to package directions. Drain the pasta, reserving 1/2 cup of the pasta water.

While the pasta cooks, in a large skillet, cook the bacon over medium-high heat until crisp. Set aside. Add the whole sage leaves to the skillet and cook in the bacon drippings until leaves are crispy. Set aside with the bacon.

Add the garlic to the pan and cook, stirringly consistently, until garlic is fragrant and begins to brown. Add the cauliflower florets and 1/4 cup of water to the skillet. Cover and let steam for 2 minutes. Uncover and add the curry powder, paprika, and black pepper, tossing to mix well.

Add the tomato halves and cover the skillet again, letting it steam another two minutes. Add the reserved pasta water and 1/4 cup (about an ounce) of shredded Parmesan. Stir so the cheese melts and the sauce begins to get creamy. Add in the pasta and toss to combine. Throw the bacon and sage on top and scoop into bowls.

Top with shredded Parmesan cheese (another 1/4 cup should take care of four bowls) and a fresh crack of black pepper. Serve!

Dammit Jim, I'm a cook, not a doctor...
Time: 25 minutes
Serves: 4
Calories: 403 per serving

How Does Your Garden Grow?

I'm thinking of starting a garden. Now that I'm out of my little townhouse (which only had a small porch and an HOA-manicured front walkway) and into a big girl house with a yard, I feel like it's time to dig in some dirt. But what to plant?

Photo courtesy of Flickr user wwworks

With a garden I feel like one should plant foods that will be eaten (duh) but also as a newbie I want things that are easy to grow and without too long of a growing cycle. So potatoes, you're out. I just don't have the patience to wait 100+ days before eating you. I see tomatoes everywhere in Colorado gardens, so that seems like a logical choice. But I don't want an entire garden of tomatoes (too boring!). Zucchini grows like a weed so maybe only one of you, zucchini. I can only eat so much! Mmm, I like leeks. And peppers. Those are things that will grow where I live. What else what else what else?

Herbs! Oh herbs, why haven't I planted you before in tiny pots or a window box? How foolish I have been! I could have had my own fresh basil, thyme, mint, all winter long. Damn the man. Okay herbs, this year you will be planted outside in pots that can come inside for wintertime. That settles it.

Photo courtesy of Flickr user liza31337

And then? I'll turn to The Grow Haus for tips and tricks on what to plant, when to start, and how to grow a garden in Colorado. The Grow Haus is a very cool non-profit urban farm that provides educational programming, indoor gardening, and a fresh produce market. Located two miles from our house, The Grow Haus is in an eclectic (though somewhat impoverished) neighborhood located North of downtown Denver. Surrounded by factories, warehouses, and yes, single family homes, this organization works to teach the residents about growing their own food. This seems like just the place for me to do my research!

Photo courtesy of Wikimedia Commons

I'm signed up for a workshop on March 5th where I'll learn what to plant (and when) and what can be started indoors, as well as opportunities to talk to other urban gardeners and buy seeds. Woot! If you're in Denver too and you're interested, click on the picture below to be whisked away to the event page. This adventure is obviously to be continued...

Have a gardening tip or idea for me? Post it in the comments below or email me: baconandotherbadhabits[at]gmail[dot]com

Smoky, Leeky, and of Course, Corny

I love leeks. But unlike their cousins, garlic and onions, I'm never quite sure what to do with leeks. But if I'm eating out and the menu item says "...blah blah leeks..." you bet I'm ordering it! So I decided to do a little experimentation by adding leeks to the corn chowder I was making. If only I was a little more up on my French cuisine... However, experiment's results? Win!

This chowder gets it's smoky flavor (and name) from the bacon, sure. But the real trick to the smoky layered flavors is the blistered bell pepper. If it's old outside (like the subzero temps we've had in the past few weeks) you can use the broiler on your oven to roast peppers, chiles, and the like to beautiful smoky glory. It will add an additional oomph of flavor to any dishes you would be using these babies in (especially chili, soups, and stews!).

Smoky Leek-Corn Chowder
--1 bell pepper, whole
--4 strips bacon
--1 leek stalk, sliced into small rings
--2 ears of fresh corn, niblets sliced off and cobs discarded
--1 10oz. package of frozen corn
--1 1/2 cups vegetable broth or stock
--2 cups heavy whipping cream

Set the oven to broil and place the bell pepper on a baking sheet on the top rack of the oven. Turn the pepper every 3 minutes to ensure even roasting (and not burning!). The pepper is done when it is roasted on all sides and the skin is crackled and easy to peel off. Set it aside to cool. We will not use the oven again in this recipe.

In a pot with deep sides, cook the bacon strips over medium to medium-high heat. When golden brown but not burned, set aside. Add the leeks to the bacon grease in the pot and sauté over medium heat, stirring regularly. When the leeks begin to get tender, add the fresh corn pieces, stirring together to mix. Allow this to cook for two or so minutes so the corn begins to get tender as well.

While the vegetables cook, remove the skin from the pepper. Dice the roasted pepper pieces, removing any stems or seeds as desired. [Note: If you want to add a little more "fire" to the soup, leave some of the seeds in.] Once chopped, add these pepper pieces to the pot and stir to combine before moving on to the next step.

Pour in the frozen corn, broth, and cream. Stir to combine and allow to come to a boil before reducing the temperature and simmering the soup for 40 minutes. Stir occasionally to keep cream from scalding. Serve, topped with the cooked bacon, crumbling one piece atop each bowl like bacon-y croutons. Season with fresh cracked black pepper.

Dammit Jim, I'm a cook, not a doctor...
Time: 1 hour
Serves: 6 bowls
Calories: 307 per bowl