DoughSeeDough

a balanced plate with room for dessert


by 1 Comment

Chicken (or Turkey) Dumpling Soup

Thanksgiving is one of my favorite holidays. I am always with those that I love, surrounded by tons of good food. I’ll be honest – I really don’t like turkey that much. Thanksgiving meals are all about the side dishes to me. Stuffing, cranberry sauce, mashed potatoes, veggies… those are the dishes that take up prime real estate on my plate. Buried underneath all that goodness will be the smallest piece of turkey possible.

I actually made this chicken and dumpling soup a couple weeks ago after a business trip. During my trip, I ate a small-town family restaurant and got their chicken dumpling soup. It was pretty disappointing – watery with a million tasteless dumplings and no chicken whatsoever. When I finally got home, I had two things on my to-do list: 1) Give Mike a kiss and 2) Make some chicken dumpling soup. Let me tell you – this recipe was a million times better than the restaurant stuff. I’m hoping to make this soup again with leftover turkey – I imagine that the results would be just as tasty.

Chicken or Turkey Dumpling Soup | doughseedough.net

Chicken or Turkey Dumpling Soup

1 1/2 pounds chicken breast
6 cups low sodium chicken broth
3 cups water
1 tablespoon olive oil
1 large onion, chopped
4 cloves garlic, minced
4 stalks celery, chopped
4 large carrots, chopped
1/4 cup flour
1/2 cup water
1 teaspoon ground mustard
1 teaspoon dried thyme
2 bay leaves
1/4 cup parsley, chopped
freshly ground black pepper, to taste

for the dumplings:
1 cup flour
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3/4 cup unsweetened almond milk

  1. Place chicken, broth and water in a large pot and bring to a boil over medium-high heat. Reduce heat to a simmer, cover, and cook until chicken is cooked all the way through. Remove chicken from the pot and set aside. When cool enough to handle, shred the chicken.
  2. Meanwhile, heat olive oil in a large pan over medium-high heat. Add in onion, garlic, celery and carrot. Cook, stirring occasionally,  for 5 – 7 minutes, or until vegetables are tender. Transfer cooked vegetables into broth.
  3. In a small bowl, whisk together flour and 1/2 cup water until well combined. Whisk in ground mustard and thyme. Add mixture to broth and add in bay leaves and shredded chicken. Bring soup to a boil. Cover, reduce heat to a simmer, and cook for 15 minutes.
  4. While soup is simmering, make the dumplings: Whisk together flour, thyme, rosemary, salt, and pepper. Whisk in almond milk until combined.
  5. Once soup has cooked for 15 minutes, bring it back to a boil. Drop dumpling dough by tablespoons into the soup. Cover and simmer for 10 minutes or until dumplings are cooked through. Remove bay leaves before serving.

adapted from Mel’s Kitchen Cafe


by Leave a comment

Jalapeno Cilantro Hummus

Hummus is one of my favorite snack foods. It’s so, so easy to make, but I’m guilty of buying hummus when I’m feeling extra lazy. The store-bought hummus is good, the store-bought spicy hummus is even better, but this homemade spicy hummus tops it all.

Jalapeno Cilantro Hummus | doughseedough.net

Jalapeno Cilantro Hummus

2 – 15 ounce cans garbanzo beans, drained
1/4 cup olive oil
3 limes, juiced (about 1/3 cup)
2 jalapenos, seeds removed and chopped (use 1 jalapeno for a mild hummus)
3 cloves garlic, minced
1 cup cilantro, chopped
salt and pepper

to serve: fresh cut veggies, pita chips, tortilla chips

  1. Place all ingredients into a food processor or blender. Blend until smooth. Season with salt and pepper, to taste.


by Leave a comment

Hearty Venison Stew

It’s that time of year again. Gun deer hunting season started on Saturday morning here in Wisco and the hunters are out in full force. I’m not sure what hunting seasons are like in other states and Google didn’t lead me to any easy way to figure that out.

This is the first year that Mike didn’t go out. I was happy to have him around for the first time since we started seeing each other 8 deer hunting seasons ago (ha), but I will sure miss the delicious venison. Luckily, we have some really generous hunters in our lives. A family friend got a deer during bow season and gave it to Mike’s dad, Jim. Jim butchered the doe and gave us a ton of meat!!!

The start of gun season seemed an appropriate time to cook up some of the meat. The cold, windy weather was definitely screaming “stew”, too! If you can’t get your hands on vension, feel free to use some beef instead. If you have access to venison and don’t think you’ll like it, give this stew a try anyway. You’ll love it, I promise.

Hearty Venison Stew |doughseedough.net

Hearty Venison Stew
serves 6

2 pounds venison stew meat (or beef stew meat)
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon freshly ground black pepper
1/2 teaspoon salt
1/4 cup flour
1 tablespoon olive oil
2 medium onions, chopped
4 large carrots, chopped
3 stalks celery, chopped
2 garlic cloves, minced
1 cup red wine
4 cups low sodium beef broth
2 – 15 ounce cans diced tomatoes
1 teaspoon dried basil
1 teaspooon dried thyme
2 bay leaves

mashed potatoes or crusty bread, for serving

  1. In a large bowl, mix together paprika, garlic powder, onion powder, thyme, oregano, pepper, and salt. Add in venison and toss until coated. Add in 1/4 cup flour and toss until evenly coated.
  2. Heat olive oil in a dutch oven over  medium-high heat. Working in batches, brown the meat on all sides. Move browned meat to a plate and set aside.
  3. Add more oil if necessary, and add in onions. Cook for 2 minutes and then add in celery, carrots, and garlic. Saute for 2 minutes.
  4. Add in red wine and deglaze the pan. Stir in beef broth, tomatoes, basil, thyme, bay leaves, and browned meat. Bring stew to a boil and then reduce heat to a simmer. Allow to simmer for 45 minutes or until meat is tender.
  5. Remove stew from heat and served with mashed potatoes or bread, if desired.

recipe adapted from Emeril Lagasse


by 2 Comments

Quick & Easy Mexican Rice

I whipped up a batch of this rice to go with the chicken enchiladas I made for Mike. Because, you know, a carb-heavy entree needs a carb-heavy side dish to go with it. Ok, truth is, I made this rice because the enchiladas smelled so good and I couldn’t eat them. So I made a bunch of rice and ate that instead. Now, this rice is obviously not the same as a chicken enchilada, but it was enough to satisfy my craving. This is my favorite go-to recipe for a quick and easy dish to accompany any Mexican-inspired entree that might find its way onto our table.

Quick and Easy Mexican Rice | doughseedough.net

Quick & Easy Mexican Rice

1 tablespoon canola oil
2 cups uncooked long grain rice
1 teaspoon garlic powder
1 teaspoon ground cumin
1 medium onion, chopped
2 cloves garlic, minced
2 jalapenos, seeded and minced, optional
1 (15 ounce) can diced tomatoes
3 cups low sodium vegetable broth
cilantro and lime wedges to garnish, optional

  1. Heat oil in a large saucepan over medium-high heat. Add rice and cook, stirring constantly, until rice is lightly toasted. Sprinkle with garlic powder and cumin and stir to combine.
  2. Add in onion, garlic, and jalapenos and cook, stirring occasionally, until onions are translucent. Stir in diced tomatoes and broth and bring mixture to a boil. Reduce to a simmer, cover, and let cook for 20 – 25 minutes or until rice is fully cooked. Fluff with a fork before serving. Garnish with chopped cilantro and a lime wedge if desired.


by 4 Comments

Chicken Enchiladas

Chicken Enchiladas {Freezer Meal} | doughseedough.net

I’ve been prepping freezer meals for Mike to eat when we’re apart. Whether it’s because he’s back in Appleton for work, or because I’m traveling for work, or both… I worry about him. He’s more than capable of cooking for himself (I think), but I’m happier knowing that he has a good meal waiting for him at home. I’ve made a ton of stuffed shells and baked fettuccine Alfredo for him so far. Basically, foods that I can’t eat because they’re loaded with cheese. I haven’t documented any of those meals because I haven’t had the opportunity to take photos of the finished product. I’ve now realized that that is a little silly. I’m spending hours making new meals that I’m not sharing.

Since I’m pretty sure that there can be no shortage of freezer meals in the world, here you go – my first contribution to the Freezer Meal World – chicken enchiladas.

Chicken Enchiladas {Freezer Meal} | doughseedough.net

Freezer-Friendly Chicken Enchiladas

1 teaspoon canola oil
1 medium onion, diced
2 jalapenos, seeded and minced
3 cloves garlic, minced
3 tablespoons chili powder
2 teaspoons cumin
1 tablespoon sugar
1 cup tomato sauce
2 tomatoes, chopped
1 cup water
salt and pepper
1 pound boneless, skinless chicken breast or thighs (I used both)
1 cup shredded montery jack cheese, divided
1 cup shredded white cheddar cheese, divided
1/2 cup chopped cilantro
10 10-inch flour tortillas
olive oil spray

  1. Heat oil in large pan over medium heat. Add in onion, jalapenos, and garlic and cook, stirring often, until onions have softened, about 5 – 8 minutes. Stir in chili powder, cumin and sugar and cook, stirring frequently, for about 30 seconds. Add in tomato sauce, tomatoes, and water and stir to combine. Bring sauce to a simmer. Lower heat, and let sauce cook until thickened, about 5 minutes.
  2. Place chicken into the sauce and cover the pan. Reduce heat to low and cook for about 15 minutes, or until chicken is completely cooked through. Remove chicken to a plate to let cool slightly.
  3. Meanwhile, strain the sauce through a fine mesh strainer. Press down on the tomatoes and onions to push out as much liquid as possible. Place the tomatoes and onions into a large bowl and set aside. Set sauce aside.
  4. Shred chicken and add into bowl with tomatoes and onions. Stir in 1/4 cup of reserved sauce, 1/2 cup of montery jack, 1/2 cup of cheddar, and the cilantro.
  5. Preheat oven to 425°F. Spray a 9×13 baking dish with cooking spray. Spoon ~1/3 of the filling into the middle of each tortilla. Roll up tightly and place, seam-side down, into the prepared baking dish. Repeat with the remaining filling and tortillas. Lightly spray the tops of the tortillas with olive oil. Place the enchiladas into the oven, uncovered, for 7 minutes to slightly brown the tortillas.
  6. Remove the enchiladas from the oven and pour the remaining sauce on top. Sprinkle with the rest of the cheese.
  7. To cook right away: Preheat oven to 375°F. Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for 5 more minutes to brown the cheese. Remove from oven, and let cool slightly before serving.
  8. To freeze: Cover the baking dish with a lid and freeze until ready to eat. When ready to eat, take the dish out of the freezer. Preheat oven to 375°F. Cover the dish with foil and bake for 30 minutes or until heated through. Remove foil and bake for 10 more minutes or until cheese is lightly browned. Remove from oven, and let cool slightly before serving.

 

recipe slightly adapted from Annie’s Eats


by 7 Comments

Pumpkin Oatmeal Cookies with Cinnamon Chips and Walnuts

Pumpkin Oatmeal Cookies with Cinnamon Chips and Walnuts | doughseedough.net

I thought spending nights away from Mike would be easy. Turns out, it’s not so easy. Especially when it comes to photographing food for the blog. It’s hard to bounce light, get a good angle, and take a decent photo with two hands. It’s even more frustrating when dealing with a rapidly setting sun. And it’s even worse when I accidentally (almost) drop the camera and smash my fingers really, really hard trying to catch it. And on top of all that, I was dealing with a tower of toppling cookies.

Pumpkin Oatmeal Cookies with Cinnamon Chips and Walnuts | doughseedough.net

The upside is that the toppling tower(s) of cookies got damaged and had to get eaten. Immediately. By me. Alone. Yikes. Because I’m pretty sure that cookies can get bruised just like apples can. I think I ate 8 cookies the night I took these pictures. I 10000% blame this on Mike not being around.

I can still remember the first time I had cinnamon chips. It was on a loaf of freshly-baked banana bread made by the production manager at my old job. And it blew my mind. I may or may not have eaten all the cinnamon chips off the top of the bread and brought the rest of it home to Mike.

Fast forward a year: I get Ashley’s blog Cheese Curd in Paradise for a vegetarian recipe swap. I see the pumpkin oatmeal cookies and every entrée on her blog is no longer a consideration. I really, really , really wanted to use cinnamon chips in this recipe. If cinnamon chips + banana = awesome, cinnamon chips + pumpkin = more awesome. Right? Right. These cookies are light and fluffy and the cinnamon chips and walnuts are a perfect complement to the pumpkin cookie base.

Please, go make these cookies now. Especially if you’ve never had cinnamon chips before. Because I don’t want you to end up like me – a girl who lived without cinnamon chips for 25 years. It’s a sad, empty life. Trust me.

Pumpkin Oatmeal Cookies with Cinnamon Chips and Walnuts | doughseedough.net

Pumpkin Oatmeal Cookies with Cinnamon Chips and Walnuts
makes 4 dozen cookies

2 cups flour
1 ½ cups old fashioned oats
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon pumpkin pie spice
½ teaspoon kosher salt
1 cup (2 sticks) unsalted butter, softened
1 cup packed brown sugar
1 cup granulated sugar
1 cup pure pumpkin puree
2 large eggs
1 teaspoon vanilla extract
1 cup cinnamon chips
3/4 cup walnuts, chopped

  1. Preheat oven to 350F. Line cookie sheets with parchment paper and set aside.
  2. In a medium bowl, whisk together flour, oats, baking soda, cinnamon, pumpkin pie spice, and salt.
  3. In a large mixing bowl, beat butter, brown sugar, and granulated sugar until light and fluffy. Mix in pumpkin, eggs, and vanilla extract. With the mixer on low speed, mix in dry ingredients until just combined. Fold in cinnamon chips and walnuts.
  4. Drop batter by rounded tablespoonfuls 2 inches apart onto prepared cookie sheet. Bake for 12 – 14 minutes or until cookies are very lightly browned.
  5. Let cool on cookie sheet for 2 minutes before transferring to a cooling rack to cool completely.

recipe very slightly adapted from Cheese Curd in Paradise, originally from My Baking Addiction

Thanks again to Sarah at Taste of Home Cooking for hosting! Click on the link to check out the other delicious swap recipes!


by 1 Comment

African Chicken Peanut Stew

This delicious stew was accompanied by one of my biggest cooking fails. Ever.

I’ve had this recipe on my “to-cook” list forever. I was inspired by a local restaurant, Buraka. They have to-die-for peanut stew and they serve it with really, really great injera. For those of you who haven’t had injera, it’s an Ethiopian flatbread that has a spongy texture and a bit of a tang. Like a cross between a pancake, crepe and… sourdough bread? I’m not sure how to explain it, but it’s awesome.

Sadly, Buraka was forced to close at the end of October. The building it was in is being torn down and turned into another residential building. Sigh. To make it worse, two more of my fave Madison restaurants were also displaced because of this – Husnu’s and Kabul. This closing meant the end of any peanut stew and injera deliciousness. So, I set off to recreate it. I was partly successful. The stew was pretty good. The injera? A total fail. As in – the smell and taste of it made me want to curl up into a ball and die. I obviously won’t be sharing the injera recipe with you today (or ever – I don’t think I’ll attempt it again), but I do have the chicken peanut stew for you.

African Peanut Stew | doughseedough.net

African Chicken Peanut Stew

2 tablespoons canola oil
2 pounds boneless, skinless chicken thighs
1 tablespoon kosher salt
1 large onion, chopped
3-inch piece of ginger, peeled and minced
8 garlic cloves, minced
3 pounds sweet potatoes, peeled and cut into 2-inch pieces
1 – 15 ounce can crushed tomatoes
4 cups low sodium chicken stock
1 cup natural creamy peanut butter
1 cup roasted peanuts
1 tablespoon ground coriander
2 teaspoons cayenne, or to taste
salt and freshly ground black peppers
1/2 cup cilantro, chopped

cooked rice, for serving

  1. Heat oil in a large pot over medium-high heat. Salt chicken pieces and, working in batches, brown them in the oil. It’s important that you don’t overcrowd the pot. Set the browned chicken aside.
  2. In the pot, saute the onions for 3 – 4 minutes, scraping the browned pieces off the bottom of the pot as you cook. Add in the ginger and garlic and saute for another minute.
  3. Add in sweet potatoes, chicken broth, tomatoes, peanut butter, peanuts, coriander and cayenne and stir well to combine. Taste the sauce, and adjust seasoning with salt and pepper as needed. Place chicken pieces into the pot and bring to a simmer. Cover and let cook for about an hour, or until the chicken is fully cooked and sweet potatoes are tender.
  4. Remove chicken pieces to a bowl and let cool slightly. When cool enough to handle, shred the chicken and place back into the pot. Stir in cilantro and serve hot with rice.

recipe slightly adapted from Simply Recipes


by 1 Comment

Turkey Sausage Stuffed Bell Peppers & Race Day Recap

Turkey Sausage Stuffed Bell Peppers | doughseedough.net

I hope you all had a wonderful weekend. I know we did! Mike ran his first half marathon and I accompanied him as I ran my fourth. My husband, the man that detests running, laced up his shoes day after day after day to get ready for this race. I am so, so incredibly proud of him. I (lovingly) pushed him and we finished in 2:15. This was a full 15 minutes before our goal finish time (and a PR for me)!

Madison Half Marathon Fall 2013

The day was perfect. A mix of sunshine and clouds. A start temp of 35°F (ish) and some wind. To celebrate his first half and my fourth, I’ve decided to sign up for my second full marathon. I ran my first one September 2012 and vowed to never do it again. But here I am, one year later, starting my training for another marathon. A spring marathon. Which means I’ll be doing my runs in the Wisconsin winter. What the heck was I thinking?! Marathon training is hard. Winter marathon training may prove to be impossible 😉

Ok, so on to these stuffed peppers. I was originally going to remake the last pre-race meal I had of sausage and bell peppers, but I changed my mind last minute and decided to make some stuffed peppers instead. These were easy to make and easy on my pre-race jittery stomach, too!

Turkey Sausage Stuffed Bell Peppers | doughseedough.net

Turkey Sausage Stuffed Bell Peppers

6 bell peppers
1 pound mild turkey sausage, casing removed
3 cloves garlic, minced
1 large onion, diced
1 teaspoon red pepper flakes
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon oregano
1/2 teaspoon freshly ground black pepper
1 cup tomato sauce
1 cup crushed tomatoes
2 cups low sodium chicken broth
1 cup white rice
3 tablespoons Parmesan cheese, grated, optional (omit for DF)
1/2 cup cilantro, roughly chopped

  1. Preheat oven to 425°F. Lightly spray a baking dish with olive oil and set aside.
  2. Cut tops off peppers and remove the core and seeds. Place them into prepared baking dish and set aside.
  3. Brown sausage in a large pan over medium-high heat. Use a spatula or wooden spoon to break the sausage up into crumbles. When sausage is browned, carefully drain off most of the grease. Add in onions and garlic and saute for 3 minutes. Add in red pepper flakes, garlic powder, paprika, oregano, pepper, tomato sauce and tomatoes. Stir to combine and bring to a simmer.
  4. Pour in chicken stock and rice and stir to combine. Bring to a simmer, cover, and cook until rice is tender, about 20 minutes. Remove pan from heat and spoon filling evenly into the 6 prepared bell peppers. Sprinkle with cilantro and cheese, if desired.
  5. Bake in preheated oven for 20 minutes or until heated through and cheese is melted and browned. Enjoy!


by 23 Comments

Wisconsin Badger Cut-Out Sugar Cookies with Royal Icing

These cookies were my first attempt at making sugar cookie cutouts and decorating with royal icing. I obviously have a few kinks to work out (hellooo messy piping!), but I think my cookies will start to look better with practice. Even though these cookies were time consuming, the end result was so worth it. I’ve got new decorating tips and cookie cutters on my wishlist now – I can’t wait to make more!

Wisconsin Badger Cookies {sugar cookie cut-outs with royal icing} | doughseedough.net

Cut-Out Sugar Cookies

1 cup unsalted butter, softened at room temperature for one hour
1 cup granulated sugar
1 egg
2 ounces reduced-fat cream cheese
1 teaspoon vanilla extract
3 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt

  1. Fit stand mixer with the paddle attachment. Place butter and sugar in the bowl of the mixer and cream until light and fluffy.
  2. Beat in egg and mix until well incorporated. Add in cream cheese and mix until well incorporated. Mix in vanilla extract.
  3. In a separate bowl, whisk together flour, baking powder and salt. Add in one cup at a time to butter and mix until well incorporated.
  4. Cover dough and refrigerate for a minimum of one hour.
  5. Preheat oven to 350° F and line a baking sheet with parchment paper. Divide dough into 6 even balls. Keep dough in fridge until ready to roll out. Working with one ball of dough at a time, roll out into 1/4-inch thick. Cut out cookies with cookie cutters (I used a football, Motion W, and Bucky Badger).
  6. Place cut-outs onto prepared baking sheets and bake for 8 – 12 minutes or until dough is no longer shiny. You do not want the cookies to brown.
  7. Let cookies cool on baking sheet for 5 minutes before carefully moving to a cooling rack to cool completely. Repeat with remaining cookies.
  8. Once completely cooled, store cookies in a tightly covered container until ready to decorate.

adapted from The Kitchn

Royal Icing

3/4 cup warm water
5 tablespoons meringue powder
1 teaspoon cream of tartar
2.25 pound bag of powdered (confectioners) sugar
1 teaspoon clear vanilla extract

  1. Place warm water and meringue powder in a large mixing bowl or the bowl of your stand mixer. Whisk for 30 seconds or until thick and frothy. Add in cream of tartar and whisk for 30 more seconds. Carefully add in all the powdered sugar and vanilla extract.
  2. Fit stand mixer with paddle attachment and mix the icing on low for 10 minutes. Alternately, whisk by hand for 10 full minutes or use a hand mixer for 10 minutes. Icing will be thick and creamy.
  3. Place plastic wrap directly onto icing in bowl and cover bowl with a slightly damp towel until ready to use.

recipe from Sweetopia

Now, on to decorating these cookies! I used three gel icing colors to make these cookies (black, brown, and red) and kept a portion of the icing white. After mixing the colors, I thinned my icing to a “10 second icing”. 10 second icing means that when I run a knife through the icing, the line that appears smooths out completely in 10 seconds. If it took longer than 10 seconds for the icing to disappear, I thinned the icing out with a couple drops of water at a time until the 10 second consistency was reached.

Wisconsin Badger Cookies {sugar cookie cut-outs with royal icing} | doughseedough.net

For decorating, I used piping bags and #1, #1.5 and #2 tips.

Now for technique: I can’t even begin to explain the technique of outlining and flooding. I’m going to instead point you to Sweetopia’s really, really great post on cookie decorating tips. After you read through her post, read on to see how I timed out my decorating.

  • Day 1: outline and flood the cookies
    • Football: outline and flood in brown with #2 tip. Let dry 24 hours.
    • Motion W: outline and flood in red with #2 tip. Let dry 24 hours.
    • Bucky Badger: outline and flood Bucky’s face, hands, and legs in white with #1.5 tip. Let dry for 1 hour. Outline and flood Bucky’s shirt in red with #1.5 tip.
  • Day 2: detail work!
    • Football: pipe white details with #1.5 tip. Let dry 24 hours.
    • Bucky Badger: pipe black face details with #1 tip. Outline face, hands, and legs in black with #1 tip. Add black detailing to hands and legs with #1 tip. Pipe white stripes and W onto shirt with #1 tip. Let dry 24 hours.


by Leave a comment

Dairy Free Zuppa Toscana

This soup is my take on Olive Garden’s Zuppa Toscana without all the dairy. This soup is one of the few things I actually like from OG. I was worried that it wouldn’t taste as good, but it completely met all my expectations. I got the idea to make this soup when a reader suggested that I make a kale and bean soup with my leftover kale.

Dairy Free Zuppa Toscana (Italian Sausage & Kale Soup) | doughseedough.net

Dairy Free Zuppa Toscana

1 pound hot Italian sausage, casings removed
2 yellow onions, chopped
4 cloves garlic, minced
1 teaspoon red pepper flakes, optional
1/2 teaspoon freshly ground black pepper
6 medium russet potatoes, cubed into 1/2 – 3/4″ pieces
6 cups low sodium chicken broth
1 – 15 ounce can white beans (such as great northern or cannellini), drained and rinsed
4 cups dino kale leaves, washed, dried and chopped (or spinach)
1 cup unsweetened almond milk
6 pieces crisp cooked bacon, crumbled

  1. Brown sausage in a dutch oven over medium-high heat, breaking it up as it cooks. When sausage is browned, add in onions, garlic, black pepper, and red pepper flakes and cook until onions are translucent, about 3 – 5 minutes.
  2. Add in potatoes and broth and bring to a boil. Reduce heat to a simmer and cook until potatoes are almost fork-tender, about 20 minutes. Add in beans and kale and cook for an additional 5 – 10 minutes, or until potatoes are fork-tender. 
  3. Stir in almond milk and allow to heat through. Serve hot with bacon sprinkled on top.