Oh hey, so I've been gone for a little while. For one I went to The Influence Conference, then I came back and in the middle of intense processing of what I learned at the conference, laundry, cleaning, unpacking, trying to rest -- this crazy virus hit our house. Jordan and I were dead to the world for about 48 hours. That left me needing to catch up on work and other household things before we leave town AGAIN tomorrow!
Before we go, I wanted to share a quick recipe and join in on Oh Simple Thoughts' Bread & Wine Project! Each month we share recipes with each other and talk about something in particular relating to food. This month we're thinking about what it looks like to slow down in the kitchen while also balancing the reality that sometimes, dinner just needs to happen and get on the table quickly. With a baby, this tension is all too familiar to me. I still deeply enjoy cooking a long meal and get bored with the crock pot version of everything. With all the traveling we've been doing, these simpler meals have worked for us. Not to mention, the budget definitely does better when you're not buying every fresh herb, etc. to make a dish "complete."
I've shared here before some ways I like to slow down our food by using our local co-op for produce and healthy meat. It's definitely a balance. On the nights when I save dinner until after bedtime, we eat late, but I find that it is more relaxing for me and I can really slow my breathing and enjoy the process. We've also been trying our hand at fermented veggies and are loving diving into more traditionally prepared foods. This definitely slows the process down for me and I love that. When we get back from our trip this weekend I'll be starting to sprout our grains and will be testing out a batch of homemade bread. With these homemade things always in the mix, I feel we strike a good balance in our home.
This dish is easy but different, and was a staple in my home growing up. It is such a hearty, warm meal and is the perfect go-to during the colder months. I hope you enjoy it!
Serves: 4
Ingredients:
Olive oil, for cooking
2 shallots, diced
2 cloves garlic, minced
4 links sausage, any kind (we used
kielbasa)*
2 (14 ounce) can garbanzo beans
1 cup chicken broth
1 tablespoon arrowroot powder
Salt and pepper to taste
Chili powder
brown rice*
Pour some olive oil into a pot over medium-low heat and add shallots and garlic. Sauté until translucent. We used kielbasa sausage because it
does not come in a casing and is easier to cut. It's also the only sausage I've been able to find in a grocery store that doesn't have nitrates or added sugar. Cut sausage into coins and add
to pot, increasing heat and letting them brown on each side.
*note: if sausage is in casing, freeze and cut while
frozen. Peel casing off once thawed and cook all the way through.
*Cook brown rice according to package instructions, enough to feed four people. This recipe easily doubles or can be cut in half as well based on your desires :)
Add your garbanzo beans along with the water from the can plus a cup of chicken broth. Bring everything to a boil, stir a bit, then lower the heat and let simmer for 25-30 minutes. Add arrowroot powder, salt and pepper, and a few shakes of chili powder and stir until combined. Allow everything to simmer for a few more minutes to allow the arrowroot to thicken up the liquid. I choose to use arrowroot powder in my cooking now because it is a non-GMO healthier version of cornstarch and acts the same way as a thickening agent in stews, etc.
Serve over brown rice and enjoy!
