white bean and sausage ragout {with tomatoes, kale and zucchini}

Gather It

1 tablespoon olive oil
1/2 cup chopped onion
12 ounces chicken apple sausages, cut into (1/2-inch) slices
1 zucchini, quartered and cut into (1/2-inch) slices (about 2 cups)
3 garlic cloves, peeled and crushed
1/2 cup water
2 (16-ounce) cans white beans, like Great Northern, rinsed and drained
1 (14.5-ounce) can diced tomatoes, undrained
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
6 cups chopped trimmed kale (about 1/2 pound)

Make It

In a large 12-inch nonstick skillet, heat the oil over medium heat until it is hot and ripping. Add the onion and sausage and saute for about 4 minutes until the sausage is brown and the onion is translucent. Add the zucchini and garlic and cook for 2 more minutes, stirring often. Add the water, beans, tomatoes, salt and pepper. Stir. Add the kale and without stirring it in – because at this point the skillet will be very full – cover the skillet. Simmer the ragout for 10 minutes, covered, until the mixture is heated and the kale is completely wilted. Remove the lid, stir the kale into the ragout. Serve immediately.

Note It

So I just googled ragout and apparently it means "main-dish stew" in french. Now that I know that I can continue with my notation of this dish. It's not secret that I'm all about easy when it comes to cooking and this recipe was just that. The dish is really flavorful when you get a spoonful that includes a sausage but can be somewhat bland when you don't. When I make this next time I think that I'll  halve the sausage slices so that there is more to go around. I also only included one can of beans and I think that was plenty, two wouldn't been too much in my opinion.

{recipe via mel's kitchen cafe}

garlic cheese biscuits

Gather It

1 cup flour
1 Tbsp sugar
2 tsp baking powder
1/4 tsp salt
1/2 to 1 tsp garlic powder
1/3 cup margarine
3/4 cup grated cheddar cheese
1/2 cup milk

Make It

Mix dry ingredients together, then cut in margarine. Once margarine is cut, add cheese and milk and mix all together. Drop by tablespoonfuls onto a lightly greased cookie sheet. Bake at 400 degrees F for 15-20 minutes.

Note It

Super easy. Super yummy.

melt-in-your-mouth pumpkin cookies

Gather It

2 cups butter, softened

2 cups granulated sugar

2 teaspoons baking powder

2 teaspoons baking soda

1 teaspoon salt

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

2 eggs

2 teaspoons vanilla

1 15-ounce can pumpkin

4 cups all-purpose flour

1/2 cup butter

1/2 cup packed brown sugar

1/4 cup milk

1 teaspoon vanilla

2-3/4 cups powdered sugar

Ground cinnamon (optional)

Make It

1. Preheat oven to 350 degrees F. In a large bowl, beat 2 cups butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Beat until combined, scraping bowl occasionally. Add eggs and 2 teaspoons vanilla; beat until combined. Beat in pumpkin. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.

2. Drop dough by heaping teaspoons 2 inches apart on an ungreased cookie sheet. Bake in the preheated oven for 10 to 12 minutes or until tops are set. Transfer cookies to a wire rack; let cool.

3. In a small saucepan, heat 1/2 cup butter and brown sugar until melted and smooth. Transfer to a medium bowl. Stir in milk and 1 teaspoon vanilla. Beat in powdered sugar until smooth. Spread frosting on cookies. If desired, sprinkle with additional cinnamon. Makes about 60 cookies.

Note It

I have never really been a big fan of pumpkin sweets except for pumpkin pie but I thoughted I'd give these cookies a try and I'm so glad that I did. They turned out really moist (but not sticky moist) and good. As noted in the directions, this recipe makes 60 cookies so I cut the recipe in half which was the perfect amount for us. The first half of the batch I topped with icing, the second half I added chocolate chips and left the icing off...both were really good.

{recipe & image via BHG}