Eating is Art
Kick-ass recipes recovered from the frontier
Eating is Art springs from Kelly Hogaboom's kitchen in irregular yet tasty fits and starts. You're welcome to dinner any night; just check in advance to make sure she saves you a seat.
Featured Recipe: Marinated Kale Salad
Fresh kale can be good. Here, it's combined with quesadillas, hard boiled eggs, roasted mushrooms, and home made lemonade for a low cost, healthy lunch or casual dinner.
See Marinated Kale Salad in Recipes
Sausage & Green Bean Slow Cooker
Published by Kelly Hogaboom on Tuesday, March 18, 2008 at 1:54 PM.
Modified from this recipe, which is in turn taken from the Fix-It and Forget It Cookbook (a book of crockpot recipes). This is fast to assemble and smells amazing when your man or woman comes home after a hard day of work.
I don't have a crockpot - a couple years ago I gave it to someone who wanted one. The dutch oven I had (given to me used) finally wore out. So for this I use my one large-ish stockpot with tinfoil on the lid. It works great. Since this current stockpot's lid is warped and it wasn't a great piece to begin with, later this year I will be putting something on layaway (warning: kitchen porn, in kiwi or cherry please!) but for now I'm making do.
2 lbs. green beans, washed with ends trimmed
2 - 3 carrots, peeled and chopped
16 ounce can tomato sauce
1/2 teaspoon dried oregano
3/4 teaspoon sea salt, celery salt, or garlic salt
1 lb turkey kielbasa
Before you do the veggie work, cook the sausage until browned. Remove and let cool a bit and cut up carrots and green beans. Combine all ingredients in slow cooker. Cover and cook on high about 4 hours. Serve over noodles or with hot french bread.
I don't have a crockpot - a couple years ago I gave it to someone who wanted one. The dutch oven I had (given to me used) finally wore out. So for this I use my one large-ish stockpot with tinfoil on the lid. It works great. Since this current stockpot's lid is warped and it wasn't a great piece to begin with, later this year I will be putting something on layaway (warning: kitchen porn, in kiwi or cherry please!) but for now I'm making do.
2 lbs. green beans, washed with ends trimmed
2 - 3 carrots, peeled and chopped
16 ounce can tomato sauce
1/2 teaspoon dried oregano
3/4 teaspoon sea salt, celery salt, or garlic salt
1 lb turkey kielbasa
Before you do the veggie work, cook the sausage until browned. Remove and let cool a bit and cut up carrots and green beans. Combine all ingredients in slow cooker. Cover and cook on high about 4 hours. Serve over noodles or with hot french bread.
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