Andouille, Lentil & Kale Soup


Fall is here! Did you know it’s my favorite season!? Here’s 10 reasons fall is the best:

Why Autumn is Best

10. Two words: Boot Season
9. My french oven is justified living on my stove because it’s in use every other evening.
8. The cool, wet weather makes me appreciate the sunny days even more–and
sub a. I don’t have to water the garden anymore but it’s still producing like crazy.
7. COLOR–the leaves, the sky, there is so much color in the fall.
6. The feeling the first time the heat kicks on in the morning. We’ve still managed to not turn it on yet this fall, but the first day, Ktams knows I MUST be home for it because that smell (yes, I know it’s dust burning or something, I don’t care!!) The warmth is just lovely.
5. Bring out the blankets!! I have no less than 2 blankets in every room. When Ktams isn’t paying attention, I put my queen-sized quilt on the bed.
4. Knitting is suddenly cool again–football is on, holidays are closing in, it’s time to get knitting. Maybe I’ll finally master crocheting this year (not.).
sub a. Tea with knitting. Yes, I’m my grandmother’s favorite, why do you ask?
3. Less time away from home, more time with friends. Things are just as busy, but less travel, more wine/beer with friends.
2. Hearty kitchen projects–when was the last time you took a meal from your childhood and tried to re-create it from scratch? Tonight we did chicken and dumplings, one of Ktams’ favorites as a kid, and boy did it deliver (you can make it for yourself with The Pioneer Woman’s recipe).
1. SOUP. Thus, my recipe, and subsequently, this post.

Andouille, Lentil & Kale Soup

This Andouille sausage, lentil and kale soup is a gluten-free dairy-free fall soup perfect for any rainy day. It’s original recipe is from Real Simple’s October 2016 issue. I made my own for a friend’s soup swap this weekend. This is going to sound familiar if you’ve read my blog in the past as I shared my last recipe (for Spicy Chicken Enchilada Soup) I brought along to the swap back in February. This time around I decided to wing it with some ingredient substitutions I’ve done successfully in the past and I have been thrilled with the result! I hope you will be too 🙂



Olive oil, for pan
4 cloves garlic, chopped
1 medium white onion, diced
3 mild peppers (anaheim or pablano), seeded and chopped
1lb Spicy Chicken Andouille Sausages, casings removed and chopped
4 c chicken stock
2 c dried red lentils, rinsed
1 28 oz canned whole peeled tomatoes, drained (or 8 fresh tomatoes blanched, peeled, and torn apart if you have them!)
1 t kosher salt
1 t black pepper
5 c kale leaves, de-stemmed and chopped
Handful of fresh parsley, chopped


In a pan over medium heat, start with oil, then add garlic and onion. Stir until the caramelization process just begins (be careful not to burn!), then add the peppers cooking and stirring continuously for 3 minutes. Add in the sausage (and more oil if things start to get sticky), and cook for 5 min, until the sausages oils are released.

At this point, add the broth and bring to a boil, contribute the lentils to the pot, and simmer for about 25 minutes, until the lentils have softened considerably. Salt and pepper to taste, then add the kale and parsley, incorporating completely. Serve immediately and if you’re into cheese, this soup is especially lovely topped with shaved parmesan or manchego! This soup is gluten-free and dairy-free if you leave the cheese off the top.
Serves 4


Feast Portland: Post Feast Thoughts


Oh Feast, how you manage to tantalize and haunt me after you end. I’ll be here waiting, counting down the days…




The stage set for Friday’s Grand Tasting at Pioneer Courthouse Square.


Saturday’s USA Pears Pop Up with Chef Brian Clevenger of Vendemmia, Seattle


Oregon Cheese on parade at the Grand Tasting



Heirlooms from Jacobsen Salt & Williams Sonoma at Friday’s Grand Tasting.


Cute little biodegradable logo’d to go containers with homemade pastry strudels YES.


#OMGSmoked by day and…


#OMGSmoked by night


Bonnie Morales of Kachka | Snake River Farms Beef tongue “Big Mac”–pickled green almond, little gem lettuce, roasted tomato mayo, caraway celery salt. Seen at #OMGSmoked


Gregory Gourdet of Departure | Snake River Farms Pork Belly Chop, fermented chili, peach. Seen at #OMGSmoked


Chris Cosentino of Cockscomb | Snake River Farms Sweet Breads Al Pastor. Seen at #OMGSmoked

In here at #omgsmoked @feastportland to give you your first 3 stops when you get here. First stop is @saxonandparole grilled wagyu tongue with muhamara, feta, and mint in a mini pita #feastpdx

In here at #omgsmoked @feastportland to give you your first 3 stops when you get here. First stop is @saxonandparole grilled wagyu tongue with muhamara, feta, and mint in a mini pita #feastpdx

Your next stop at @feastportland #omgsmoked should definitely be @vit0bike at @imperialportland to try their pork cheek BLT style wrap finished with a homemade green goddess dressing #feastpdx

Your next stop at @feastportland #omgsmoked should definitely be @vit0bike at @imperialportland to try their pork cheek BLT style wrap finished with a homemade green goddess dressing #feastpdx

Now that the fifth year of Feast Portland is officially at its close, and life is back to normal (i.e. I’m not endlessly eating, tweeting, drinking, gramming, snapchatting or otherwise), I have decided that the biggest joy I had this year wasn’t the food or drink–don’t get me wrong! Feast was as amazing as ever this year–but the most magical part of the entire weekend? It was introducing friends who had never been to feast to their first event, which, in this case, was the Grand Tasting on Saturday, to the event. There’s something about sharing the warm fuzzies that Feast gives me with people who have no experiences with it that really made attending on Saturday extra EXTRA fun for me, someone that’s attended and worked with Feast for the last four years.

My Feast Thoughts

My Favorite Bite of the Weekend: Might as well start with the hardest question first! My favorite bite was Kachka’s Big Mac–with a honorable mention to pretty much everything I ate the Shabbat Shalom Dinner I attended on Friday night.

My WOW Moment: Becoming The Anchor of my all women Food Blogger Flip Cup Team (we didn’t actually win but we placed 8th of 16 teams–no complaints!)


First Thing Next Feast I Will: Attend some small events instead of going home for a “quick nap.” Seriously though, if Feast rented out hotel rooms or even cots in quiet spots of the city for naps I would pay good money to utilize them during FEAST. Come on, they’re big in Japan aren’t they?!

I Will Never Again: Think that I can eat my weight one night, and then be on a spin bike at 8am the next morning and not expect the feeling that I’m going to die. I am just not cut out for the stationary cycling world post gorge.

Alright well my flip form is not going to improve itself, and I have less than a year to practice for next year’s ChefsTable Flip Cup Championship. Keep up with me on the Twitters and I will surely share when Feast 2017 tickets go on sale, which cannot be soon enough! If you haven’t gotten enough Feast pictures I highly suggest checking out these shots from my friend Aubrie! Be warned though, you’re going to be hungry afterwards.

Feast | Drink Tank

For those that haven’t attended Feast before, you can still get your feet wet by attending a Feast Drink Tank. A few tickets are left! Drink Tanks tend to be a more intimate group setting than the larger Feast events, and food and drink is included within the ticket price. Each one takes place at the Portland Art Museum and duration is typically about an hour. Click on the image below for its respective Feast ticket page.

Meet the Press

Cider has become extremely popular in Portland–there are currently eight different cider spots and growing. It’s usually GF, it’s sweet, and there are so many things you can make into cider! E.Z. Orchards‘ cider maker Kevin Zielinski will be at this event walking people through the history of their Salem-based orchard (one of my favorite spots for fall apple donuts, by the way–you’re welcome!), and how their cider production began in 2000.

Have you heard of Tepache? Reverend Nat’s Hard Cider is a Portland darling, and their owner Nat West will also be in attendance to this Drink Tank. Reverand Nat’s is responsible for producing one of my favorite summer beverages, Tepache, a pineapple cider-like beverage that is traditionally made in Mexico and mixed with a light lager beer of your choice (I like mixing it with Caldera’s Lawnmower Lager–think like a sweet Michelada). They say it’s not technically a cider, but it IS  in my top 3 for summer beverage choices and a makes for a sweet housewarming gift too 🙂

The Washington Wines on the Rise

Led by Savuer’s Bruce Schoenfeld, this panel will be specializing in Washington’s wines, with special attention paid to the Columbia River area. For those who have traveled eastward from Portland through the Columbia Gorge, the landscape and climate change considerably. This means these wines very different from the well-known pinot noirs of the Willamette Valley. Attendees will enjoy tastes of different Washington varietals learn about the wine making processes.

Aperitifs Ascendant: Understanding Vermouth, Quinquinas and Aperitif Wines

Apéritifs and digestifs (/əˈpɛrᵻtiːf/ and /diːʒɛˈstiːf/) are drinks, typically alcoholic, that are normally served before (apéritif) or after (digestif) a meal (via Wikipedia).

The history of aperitifs goes all the way back to the 5th century! At this Drink Tank guests will learn about one of the most popular aperitifs, vermouth, but also about new ones that have been developed more recently and are turning heads in the bar world. One of my most recent additions to my bar cabinet is Imbue Cellars’ Bittersweet Vermouth, which is lovely drinking straight with an ice cube or as an easy cocktail with a little club soda and rosemary sprig for garnish.

Speaking of aperitifs! I am enjoying a new one from New Deal Distillery that is made with gentian, which I’ve seen a lot of on my backpacking trips in Oregon this summer! Cascadia D’Amore is a bitter liquor that is actually very floral both on the nose and finish (rose petals, lavender, and angelica root are in there in addition to the gentian). I usually drink it with a single ice cube. Come January, I know I’ll be going to this bottle first in my liquor cabinet for whiff of summer.

Unwinding tonight with some of @newdealpdx #cascadiadamore -- a lovely aperitif to prepare me for all the fresh pasta @ktamspdx is making! What do you sip on while you cook? #inpdx #pdxnow

Unwinding tonight with some of @newdealpdx #cascadiadamore — a lovely aperitif to prepare me for all the fresh pasta @ktamspdx is making! What do you sip on while you cook? #inpdx #pdxnow


I would love to hear from those of you who have attended Feast’s Drink Tanks in the past! Please tweet me or leave a comment below on your experience!

If you’d like to follow along my journey through Feast and its many many events next tweek, please consider following my Instagram and Twitter feeds.