The Foodie Report
Ruminations on food, cooking in and eating out in our area.

It's entirely possible to be a vegetarian in Porkopolis. Pop culture reporter Lauren Bishop blogs about products, recipes and restaurants she's tried for others who eat meat-free. E-mail her at lbishop@enquirer.com.

Nicci King is an unabashed foodie and the Lifestyle/Food editor in The Enquirer's features department. She loves to discover new food faves, and she's on a daily quest to answer one burning question: What's for dinner? E-mail her at nking@enquirer.com.

Enquirer Weekend editor Julie Gaw tends to order the same dish every time she eats at a restaurant, but periodically ventures out to discover something new and fabulous. After living in China, Hong Kong, the Philippines and Thailand for more than 8 years, she craves tasty Asian food. E-mail her at jgaw@enquirer.com.

Food/dining writer Polly Campbell loves every quirk and secret of Cincinnati's food personality, and is on a constant lookout for something good to eat. Keep an eye out for her restaurant picks, or see how she's progressing toward becoming famous for her apple pie. E-mail her at pcampbell@enquirer.com.

Communities reporter Rachel Richardson is on a mission to prove vegetarians eat more than lettuce. She shares both her graduate work on American food culture and food-related news.. E-mail her at rrichardson@enquirer.com.

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Tuesday, November 28, 2006

Baby, it's cold outside...

Okay, maybe not yet. But have you seen the weather forecast for this weekend?

I must admit: I love the cold weather. I spent my first 27 years in Florida, and I'm still in the middle of my second 27 years, so I haven't grown tired of the beautiful snow and wearing 10 layers of clothing.

Another thing I LOVE about the cold weather: Cooking. Soups, stews, turkeys, lasagna... oh yeah. So here's a fast, easy and yumalicious for a crockpot bean/sausage stew that is your better-than-average stick-to-the ribs kind of meal. Look for the recipe as the first comment on this post.

I got this recipe from my friend Kerry, who is a busy mother, coach and business owner. She served it over rice, but it stands alone deliciously as well. She made it a couple of times before I finally asked for the recipe. I'm SO GLAD I did!!


at 10:46 AM Blogger stephanie said...

Four bean and sausage dinner

1 15-oz. can red kidney beans, rinsed and drained
1 15-oz. can black beans, rinsed and drained
1 15-oz. can Great Northern beans, rinsed and drained
1 15-oz. can butter beans, rinsed and drained (we don't like them, so I use two cans of the Great Northerns)
1 lb. cooked smoked turkey sausage, halved lengthwise and cut into ½-inch slices (Kerry uses the jalapeno sausage – YUM!)
1 8-oz. can tomato sauce
½ cup catsup
1 medium green pepper, chopped
½ cup chopped onion
¼ cup packed brown sugar
2 tsp. Worcestershire sauce
1 tsp. dry mustard
½ tsp. hot pepper sauce

In a slow cooker, stir all ingredients together. Cover; cook on low for 8-10 hours, or one high for 4 to 5 hours.

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