There’s an unwritten rule to any given recipe: Healthy, Expedient, and Comforting: Pick Two. The comfort food queen, mac and cheese, is quick but not healthy. Though it takes some time, this sweet-spicy stew is the kind of comfort food that’s actually good for you. In fact, it’s fantastic for you. But there’s so much more to this meal than just eating it; along the way, savor the rich fall bouquet of apples, corn, kale, and potatoes emanating from your home. Imagine how passers-by, kicking through the brittle, earthy leaves, can’t help but wonder from whence those heady aromas originate. Allow a bit of gratitude for the bounty of fall and family to stir occasionally.
- 2 yellow onions diced
- 10 celery ribs diced
- 4-6 large carrots diced
- 2lbs spicy Italian sausage (such as Isernio’s)
- 2 tsp turmeric
- 2 tsp cumin
- 1 Tbs coriander powder
- two 12oz cans mild beer (such as pilsner)
- 2 large apples peeled and diced
- 2 bay leaves
- 3 cups milk
- 10 cups chicken stock
- 1/2 cup flour
- 1/4 cup sugar
- 3 ears corn de-kerneled, cobs reserved
- 1 Tbs balsamic vinegar
- 1 lb small red potatoes peeled and cut into 1 in pieces
- 1 bunch kale de-ribbed and leaves coarsely chopped
- 2 Tbs olive oil
- 1/4 cup butter
- salt and pepper
- juice of 1/2 lemon
In a large dutch oven or heavy-bottomed soup pot, heat oil and butter over med-high heat. Sauté the onions, celery, and carrots with salt and pepper until lightly browned. Slice through sausage casings lengthwise to remove, dropping meat directly into pot. Discard casings and sauté meat with veggies until browned, breaking up large chunks.
Add the turmeric, cumin, and coriander, stirring 1-2 minutes to activate spices. Add beer, bay leaves, and diced apples. Bring to boil then simmer 20 minutes, breaking up sausage chunks, until beer is reduced.
Add milk, bring to boil and reduce to simmer 20 minutes, stirring occasionally.
Because flour will clump up if added directly to hot liquid, dissolve it into all or some portion of the 10 cups stock before adding both to the pot. Add the sugar, balsamic, and corn cobs. Bring to a boil and reduce to a simmer, stirring occasionally, for 2-4 hours.
3/4 to 1 hour before serving, add potatoes, corn kernels, and kale and return to a low simmer. Just before serving, stir in the lemon juice and Taste the Rainbow ®. Adjust seasonings accordingly.