Friday, July 19, 2013

Summer Squash Stew

I know summer and stew seem like terrible bedfellows, but trust me on this one. This dinner was incredible. Generally, my test for meals during the summer is, does it make me want to sweat. If it's heavy, it will make me feel like sweating. This one does not. It's filling, but not heavy. Healthy, but super delicious. And chalk full of veggies! The recipe was also super easy and doesn't require much time over the stove- which is a must in the sweltering heat of Washington, D.C.' summers. The recipe is from Foodwishes. If you haven't visited Chef John's website, you must. He has great videos on youtube and his recipes are fantastic. He's never let us down!

Summer Squash Stew
recipe adapted from here
2 tsp olive oil
1.25 pound Andouille sausage, or other spicy, smoked sausage (we used sweet turkey sausage and it worked great)
1 large onion, diced
3 cloves minced garlic
1 cup crushed tomatoes
3 cups chicken broth, or as needed
2 pounds summer squash, cut in 1-inch pieces
1 1/2 pounds Yukon gold potatoes, cut in 2-inch chunks
1 diced green bell pepper
1 tsp salt, plus more to taste
freshly ground black pepper and cayenne to taste
1/4 cup chopped Italian parsley

grated parmesan cheese, optional

Start by heating up the olive oil and adding the the sausage. Since we used sweet turkey chili that wasn't smoked, we just removed the casings and crumbled the sausage.
Add the onion and cook until soft. Then add the garlic and cook for another minute. Add the bell pepper and cook for another five minutes or so until the bell pepper is soft.
Add the tomatoes and the broth.
While the sausage was cooking, I diced the squash, zucchini, and then peeled and chopped the potatoes. You want the potato chunks to be a decent size. Add all of the vegetables. Don't worry if the liquid seems like it isn't high enough.
Bring the mixture to a boil and then reduce to a steady simmer. Simmer for about 30-40 minutes depending on how soft you want your veggies and how big the pieces of potato and squash are. Don't cover your pot!
Serve up a big bowl with grated parmesan cheese, pepper, salt and cayenne if you want. I obviously omit anything spicy and thought that the soup was incredibly flavorful. Fiance, of course, dumped cayenne on his and loved that too. So you can have it either way!

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