sausage, cauliflower, and kale “pot pie”

I left home this morning at 6:30AM and will sadly not return until 9:30PM. This extra long day of work loomed before me and has created an intense amount of stress for me: How would Henry do without me for all of this time? Will he have enough to eat at home? Will he have an effective sleep routine? Will my parents, who are home today, be all right? Will they have enough to eat? Will they need a break from caring for the baby? Will they be able to take care of the dogs? Will the dogs be all right?  Will the dogs go bananas without us for all those hours?

These are just a tiny fraction of the questions, hesitations, and concerns I have about today’s incredibly long day away from home. Every year we prepare and stay at school for Back to School Night. Every other year, this has been one of my favorite evenings. I stay after school and have dinner with friends and then get to meet the parents of my students in a casual setting as they mill about the building.  Tonight though is different. Now with Henry home I am a bundle of nerves and feeling very fragile about this long stay away. When I take a moment to really think about him home without me all day I feel like crying and  when I come home the little man will be asleep.  It hurts my heart to know I will have missed his whole day. But, alas it is the nature of the beast that is today.

Since I couldn’t physically be there with the little man and my parents today, I decided I could at least cook them a nutritious, belly-warming meal. Through dinner, I would be able to “be there for them.” And, in this case what is more comforting than a warm plate of pot pie? I hope that in lieu of my presence this meal will keep them “sustained” and will give me a small bit of peace of mind heading into my long night on campus. And really, it is just one night, right?

Ingredients:

1 tablespoon olive oil
1 pound sweet Italian sausage links, casings removed and meat broken into 3/4-inch pieces
2 medium onions, chopped
1 tablespoon chopped fresh rosemary
1/3 cup garbanzo flour (a nice protein)
3 cups low-sodium chicken broth
1 bunch kale, torn into bite-size pieces (about 10 cups)
2 tablespoons white wine vinegar
1 small head cauliflower, cut into florets
2 sheets puff pastry
Heat the oven to 400. In a large pot, cook the sausage with the tablespoon of olive oil. Remove sausage and place in glass casserole dish. Add the onions, cauliflower, rosemary to the pot and saute for 5-7 minutes. Add the flour and mix in, add the broth  and vinegar and cook simmering/boiling for 5-7 minutes until it thickens. Toss in the kale and let it wilt. Add this mixture to the casserole dish and mix everything together. Top the mixture with the puff pastry. I just rolled it out into one sheet and layered it on top. Bake for 25-30 minutes or until the pastry is light and fluffy looking and the mixture is bubbling. Enjoy!

 

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