Tag Archives: chicken sausage

Curry stew


Ok, I’ll dial it back a notch here, but seriously, I am currently enjoying a delicious iced (yes iced!) latte right now, and I have had a most exciting and eventful couple of days.Of course busy is often paired with exciting and eventful, so I’ve been drinking all the delicious coffee drinks today.

I know what you’re thinking. “JESS, quit with the suspense and tell us what’s happening already!” I’m getting to it, but you know how I like to build a little excitement. Let me start by saying that this week, I’m the poster child for good things coming in threes. Number one! You’ve already heard me go on (and on and on and on) about how much I love my new job. Number 2! I also got a raise at my work from home job, and I had completely forgotten that I was even close to eligible (c’mon, I’ve only had a little going on these days). Drumroll please. Number 3! WE ACCEPTED AN OFFER ON THE OLD HOUSE!!!

Yup, that’s right, an offer. You see we moved before having sold the old house, thinking (and being told) that it was only a matter of time before someone snatched it up. Well, it’s been a struggle, but that big ‘ol weight is finally off our shoulders. And we couldn’t be happier. Oh, and as if I needed another reason to be the happiest gal in all the lands, it’s starting to warm up! I actually left the office sans gloves today. I know, I can hardly believe it either.

Sure, there’s still some cold to come, but we’ve turned the corner finally. On those few cold days remaining to us, you totally need to make this stew. Yes, it’s more curry, but different than the ones you’ve seen here before. Though the curry heat and flavor still shines, the vegetables really take center stage here. It’ll warm you through and fuel you through those last few winter chores. It’s like the best marriage of your traditional stew and my favorite Thai flavors. Of course, you don’t have to put it in a bread bowl, but we’ve already talked about my love of all bread products before, so naturally I had to use the bread bowl.


Curry stew from thepenandthepan

Curry stew

Adapted from The Best Casserole Cookbook Ever by Beatrice Ojakangas

2 Tablespoons coconut oil
3 cloves garlic, sliced very thin
1 medium onion, chopped
1 green pepper, chopped
½ Tablespoon curry powder
1 ½ Tablespoons red curry paste
1 can (14 oz) coconut milk
1 cup chicken broth
½ Tablespoon soy sauce
½ Tablespoon sweet chili garlic sauce (or favorite hot sauce and a pinch of brown sugar)
3 ½ cups potatoes, scrubbed and sliced thinly
1 cup carrots, sliced
2-3 links chicken sausage, sliced

Preheat oven to 350 degrees. In a dutch oven, heat oil over medium-low heat. Add garlic, onion, and green pepper and cook just until softened, no more than 5 minutes. Stirr in curry powder and curry paste and cook 1 minute.

Add coconut milk, chicken broth, soy sauce, and chili sauce. Cook just until heated through. Add in potatoes, carrots, and chicken sausage. Cover and cook in preheated oven for 1 hour. Serve with crusty bread or in pretzel bread bowls.


Peanut green curry

People have been asking what I miss most about Minneapolis. Honestly, it’s only been a month, and everything here is so new, there’s not a lot to miss besides the people. Now, if you were to ask what food from Minneapolis it is that I’ve been craving, well, that’s easy. It’s Sawatdee’s jalapeno cream cheese puffs. And if you just happen to choose the right Sawatdee, you can get jalapeno cream cheese puffs and sushi. Win!

The cream cheese puffs are delicious, but simple in flavor. It’s the execution that’s difficult. Thinking about these tasty puffs, got me on a whole Thai food craving. Lucky for me, curry is super easy in execution.

So most authentic curries call for fish sauce, and that’s fine. Me, I don’t really keep it around because curry is one of the few things I make that calls for fish sauce. Lucky for me, I don’t have to be authentic, just tasty. And this hits tasty right on the nose.

For this curry, I shied away from the usual proteins and used chicken and apple sausage. The sweet and savory of the sausage plays nice with the sweet and spice of the curry. Like any good curry, you can use whichever proteins and vegetables you have on hand. Though I used carrots and onions, I think green peppers and eggplant, or potatoes and carrots would work nicely. Regardless, of the vegetables and protein, I highly recommend serving the curry with wilted spinach. The spinach and peanut sauce complement each other wonderfully.


Peanut green curry

1 Tbsp coconut (or vegetable) oilPeanut green curry
½ Tbsp garlic
1 ½ Tbsp grated ginger
3 Tbsp green curry paste
½ cup peanut butter
2 Tbsp brown sugar
½ tsp cayenne pepper
1 Tbsp soy sauce
2 cans (15 oz) coconut milk
Protein of choice and/or vegetables:
I used ½ cup sliced carrots, ½ red onion and 1 cup sliced chicken sausage with apple

Heat coconut oil over medium heat, add garlic and ginger and cook until fragrant. Add vegetables and cook over medium low heat for five minutes. Add curry paste to vegetables and stir. Add remaining ingredients. Simmer over low, stirring occasionally until sauce has thickened.

Serve with wilted spinach and rice or rice noodles.

Chicken sausage stuffed zucchini

You were promised more regular posts, and more regular posts you shall have! However, I did fail in my effort to get more pictures inside the house for you. Himself and I both had the day off today, so instead of taking pictures, I moved a pile of boxes into the living room and back bedroom. Getting settled in is taking a wee bit here. I’d like to think it’s because there’s so much awesomeness going on outside. Upon waking this morning, I saw that a few of the trees had already started to change color, a forceful reminder that winter is about to come knocking at my door. I know full well that there is one loooooooooong winter ahead of me, so I figure we’d better get out enjoy it while we can.

We have some pretty big tasks to tackle outside before that winter rolls in too. This overgrown patch right here is where my garden is going to live next year. A little overgrown now, sure, but that just means that ground is just waiting for my tomatoes, cucumbers, zucchini, and eggplant. As I type this, I can hear Himself tackling the weeds. I bet he already found the raspberry bushes and horseradish hiding in there. Later, we’re going to terrace it and add a gutter to the barn to help water it. Though if you look real close, you can see the well pump and faucet, where the best water in all the lands comes from.
20130911-170218.jpgWe also have a nice little hillock (a word I will never tire of). I’m calling that Pine Island, a nice high spot that’s covered with wild strawberries in high summer. This winter, Himself is going to be working on a footbridge to cross the wee creek on. Just a wee bit safer than the moss covered log, we’re currently using. Those of you that know me well, know that it’s just a matter of time before I end up in that creek if we keep using the log to cross. We also discovered a natural spring that helps feed that creek. Though overgrown, it’s landscaped in with rocks. Once we get it all cleaned out, you’ll be able to hear the gurgling of the spring from Pine Island and the main bedroom!

You guys, so far, I’m pretty much convinced I live in the best place on earth too. We’re not too far from town, but it feels like the middle of nowhere sometimes. We can go most of the day without hearing another human sound. And at night, the stars, oh boy, the stars! I can even see the Milky Way! Now don’t scoff, but no matter how bad a day I think I’m having, all I have to do is go outside and look at where I’m at. All this hard work, well, it’s totally worth it.

Ok, ok, enough of me and my goofiness. You guys want a recipe. So, I’ve been trying for a great stuffed zucchini recipe, and I finally have one for you. It’s adapted from this feta stuffed zucchini recipe from House Dressing, but I went with a sharp cheddar and added chicken sausage. Stick around and you’ll soon learn that this house loves their chicken sausage. The recipe has been scaled down to stuff one zucchini, but let’s all be honest, zucchini comes by the armful, so feel free to increase the proportions. 20130911-170354.jpg

Chicken sausage stuffed zucchini

1 medium zucchini, halved lengthwise
½ Tbsp olive oil
2 Tbsp onion, finely chopped
⅛ cup finely minced chicken sausage
1 egg
⅛ cup bread crumbs
⅛ cup sharp cheddar cheese, shredded
1 tsp chopped fresh basil
1 Tbsp sundried tomatoes, finely chopped

Preheat oven to 350 degrees. Scoop out the insides of zucchini, taking care not to pierce the outer skin. Set zucchini “boats” aside.

Chop up the zucchini insides into small pieces. In a small saute pan, heat oil over medium heat. Add zucchini, onion, and chicken sausage. Saute just until onion has softened. Remove from pan and cool slightly.

In a small bowl, lightly beat the eggs, and then mix in bread crumbs, cheese, basil, tomatoes (if desired), and the slightly cooled zucchini mixture. Stuff mixture into the zucchini boats and place stuffed boats into lightly greased pan.

Bake for 30-35 minutes, or until lightly browned and zucchini pierces easily.


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