My Firehouse Kitchen: Back to School Special
Summer flew by this year, but now it’s time for kids to go back to school. Chef Joe Bonanno is back with a yummy stew that’s perfect to make ahead so you have something to serve on the busy nights ahead. Or, it could go in a lunchbox – your child’s or yours.
Welcome back to My Firehouse Kitchen!
I’m from “up north,” the Bronx to be specific and then Lindenhurst on Long Island. Summers were amazing both as a kid and an adult.
Yes, in mid-summer’s heat, I did play with the fire hydrants in the Bronx, using it as our “beach,” spraying water by holding a soda can over the outlet and directing the water in the air. Later on, in my teens, swimming, fishing and boating in the Great South Bay in the Babylon area.
When we’d had our share of summer, it was “back to school” and I remember having one of those metal lunch boxes with some TV theme on it. Daniel Boone, as I remember. My mother always put in a good sandwich and in the fall, a hearty soup in a small Thermos.
So, I’ve included a recipe for a most hearty soup/stew that I’d make in the fall at our firehouse and it always was a hit and something you can put in you or your child’s lunchbox.
Enjoy, until next time, Take Up!
El Diablo Sausage and Lentil Stew
- 1 tablespoon olive oil
- 8 ounces hot Italian turkey sausage, pierced with fork
- 8 ounces sweet Italian turkey sausage, pierced with fork
- 1 medium onion, chopped
- 2 cloves garlic, chopped
- 6 cups chicken broth
- 1 1/2 cups water
- 1 pound dried lentils, rinsed
- 1 28-ounce can stewed tomatoes
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried tarragon
- 1/2 teaspoon black pepper
- 1/2 teaspoon sugar
- 1/4 teaspoon hot red pepper sauce
In a large soup pot, heat oil over medium heat. Add the sausages and cook for about eight minutes, until they are browned on all sides. Remove the sausages from the pot and drain off all but one tablespoon of fat.
Slice the sausages ¼-inch thick and return them to the pot. Add the onion and garlic and cook for about 3 minutes, stirring until the onion softens. Add the chicken broth, water and lentils and stir, then bring to a boil.
Cover, reduce heat to low and simmer for about 30 minutes. Stir in the tomatoes and spices. Increase heat to a boil, stirring often. Reduce to low and simmer for about 20 minutes, until the lentils are tender.
For more tasty recipes, go to Chef Joe’s website: chefbonanno.com.
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