Tag Archives: stew

Hungarian Sausage & Pepper Stew

I love when my friend Mat takes over my kitchen and invents dishes. It’s like I get a night off from thinking about dinner and I play sous chef: dicing veggies, finding him utensils or even just lazing on the couch while he does all the work.

Mat has been living the Keto lifestyle for five years so I know whatever he concocts will not only be delicious but also nutritious (or sometimes it’s just cheese; let’s face it, cheese is good.)

Today was rainy and chilly – a perfect evening for a warming stew. We raided my fridge and made the most of a Costco rotisserie chicken.

What Mat came up with was just what we needed on a night like this.

Hearty Hungarian Stew | A Perfect Fall Meal from Alaskaknitnat.com

Sausage, Pepper and Paprika Stew

Serves 6


  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 3 celery ribs, chopped
  • 2 carrots, chopped
  • salt to taste
  • 5-7 baby bell peppers, chopped
  • 2 tablespoons smoked paprika
  • 2 tablespoons tomato paste
  • 1 bay leaf
  • 4 cups chicken stock
  • A couple of dashes Worcestershire sauce
  • 1 pound kielbasa, sliced
  • freshly ground pepper to taste
  • 2 cups shredded rotisserie chicken
  • 1 cups sour cream
  • rice for serving (if Keto isn’t an issue)

Hearty Hungarian Stew | A Perfect Fall Meal from Alaskaknitnat.com


Heat oil in a large soup pot over medium-high flame. Add the onions, celery and carrots. Sprinkle with salt. Cook until onions are soft, about 5 minutes. Add the peppers and cook another few minutes.

Add the paprika, tomato paste, bay leaf, chicken stock, Worcestershire sauce, and kielbasa. Cover, bring to a boil and turn down heat to remain at a simmer. Add pepper to taste.

Simmer for 30 minutes. Toss in the chicken and simmer another 10 minutes. Stir in the sour cream.

Serve over rice and top with a dollop of sour cream.

Hearty Hungarian Stew | A Perfect Fall Meal from Alaskaknitnat.com

Hearty Italian bean and pasta soup: Pasta e Fagioli

It’s officially fall and after an unusually sunny early September, the weather finally settled into the typical cool, windy Alaska autumn.

It’s perfect soup weather. There’s something so satisfying about making soup from scratch. Usually I have all the ingredients I need and it’s a therapeutic process to chop, sauté and simmer until you have a meal that warms you through and through.

The recent issue of Cook’s Country magazine has a simple recipe for Pasta e Fagioli. I made it this week and added my own flair to the recipe.

Pasta e Fagioli | An easy weeknight meal from alaskaknitnat.com

Hearty Italian Pasta and Bean Soup

Serves 6-8


  • 2, 15-ounce cans of white beans such as cannellini, rinsed
  • 1 cup water
  • olive oil
  • 2 medium onions, chopped fine
  • 2 celery ribs, chopped fine
  • 2 carrots, washed and chopped fine
  • 2.5-3 oz. pancetta, chopped fine
  • pinch of salt
  • freshly ground pepper, to taste
  • 2 tablespoons tomato paste
  • 4 garlic cloves, minced
  • dash of red pepper flakes
  • 1 teaspoon dried basil
  • 4 cups chicken broth
  • 4 ounces mini pasta shapes such as shells or ditalini
  • 3 handfuls baby super greens, chopped
  • 1 cup grated Pecorino Romano or Parmesan cheese

Pasta e Fagioli | An easy weeknight meal from alaskaknitnat.com


Place one can of rinsed beans and the water in a blender and blend till smooth.

In a dutch oven or large saucepan, add a glug of olive oil and heat until oil is shimmering. Add the onion, celery, carrot, pancetta, salt and pepper and cook until veggies are soft, about 10 minutes.

Add tomato paste, garlic, and pepper flakes and cook until garlic is fragrant, about 1-2 minutes. Add the broth, basil, other can of beans, and pureed beans. Bring to a boil and simmer, stirring occasionally for about 10 minutes.

Add the pasta and cook another 10 minutes, stirring occasionally. When pasta has cooked for 5 minutes, stir in the greens and increase heat if needs be to remain at a boil. When pasta is al dente, remove pot from heat and stir in the cheese.

Serve with a drizzle of olive oil and a sprinkle of cheese.

Chicken & Vegetable Stew

I came home from work today and didn’t want to think much about making dinner. What with eight wedding floral gigs this summer, parenting, plus my near full-time job, I have a lot of other things on my mind.

Enter condensed cream of chicken soup. I tend to avoid recipes that call for this salty, globby ingredient but sometimes I’ll make an exception.

Chicken, veggies, herbs and soup over rice or noodles is always a crowd pleaser. Comfort food at its finest.

This was simple to assemble and although it’s not quick, it requires very little effort or thought, which is perfect for today.

Chicken & Vegetable Stew | An easy recipe from Alaskaknitnat.com

Chicken & Vegetable Stew-like Casserole Dinner

Serves 4


  • 2 tbs. butter
  • olive oil
  • 3-4 skinless chicken thighs (breast works too)
  • 1/2 cup flour
  • 3 celery stalks, chopped
  • 1/2 onion, chopped (about 1 cup)
  • 3 carrots, chopped
  • 1 bay leaf
  • 2 Tbs. chopped fresh parsley
  • 1 can cream of chicken soup
  • 6 oz. cream cheese
  • chicken stock
  • 1/2 cup frozen peas
  • 1/2 cup frozen green beans
  • 1/2 cup frozen peas
  • salt and pepper


Preheat oven to 350 degrees F. Heat butter and 2 Tbs. olive oil in a dutch oven oven. Place flour in a pie pan. Dredge chicken thighs in flour and shake off any excess. Place thighs in dutch oven and brown on both sides, about 5 minutes total. Set thighs aside and pour out excess oil.

Chicken & Vegetable Stew | An easy recipe from Alaskaknitnat.com

Add another tablespoon of oil and toss in the celery, onion and carrot. Cook until onions are soft, about 5 minutes. Add the parsley, bay leaf and cream of chicken soup. Fill the empty can with chicken stock and pour that too. Break up the cream cheese with your fingers and add to the pot. Add salt and pepper to taste.

Nestle the thighs into the sauce and place into the oven. Take out and stir the pot every 20 minutes or so to prevent any burning.

Chicken & Vegetable Stew | An easy recipe from Alaskaknitnat.com


After 45 minutes in the oven, stir in the frozen veggies and break up the thighs with a fork. Place back in the oven and bake another 30 minutes.

Remove from oven and break up any other chicken pieces. Remove bay leaf and serve over egg noodles or brown rice.

Chicken & Vegetable Stew | An easy recipe from Alaskaknitnat.com