Sausage, Kale, and Cauliflower Potpie

• I just found this in Real Simple magazine and it was great.  Something different.  Aside from Jenny's Kale Chips, I so rarely cook with kale (and cauliflower for that matter)!  Enjoy!!!
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• 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
• kosher salt and black pepper
• 1/3 cup all-purpose flour
• 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 (about 2 pounds), cut into florets
• 2 sheets puff pastry (one 17.3-ounce package), each cut into 4 rectangles
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• Heat oven to 400° F. Heat the oil in a large skillet over medium-high heat. Add the sausage and cook, tossing occasionally, until browned, 4 to 6 minutes. Using a slotted spoon, transfer the sausage to a large bowl.
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• Add the onions, rosemary, ¼ teaspoon salt, and ¼ teaspoon pepper to the drippings in the skillet and cook, stirring, until softened, 3 to 5 minutes. Sprinkle with the flour and cook, stirring, for 1 minute. Add the broth and simmer until thickened, 2 to 3 minutes. Add the kale, vinegar, ½ teaspoon salt, and ¼ teaspoon pepper and cook, tossing, until the kale is wilted, 2 to 3 minutes.
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• Add the kale mixture and cauliflower to the sausage and toss to combine. Transfer to a 9-by-13-inch or some other 3-quart baking dish and top with the puff pastry, overlapping the rectangles slightly.
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• Bake until the pastry is golden and the filling is bubbling, 25 to 30 minutes. Let cool for 5 minutes before serving.

French Onion Beef Stew (Slow cooker)

Adapted from Womans Day Magazine

This is like french onion soup, but with beef and carrots to make it a full meal - and in the slow cooker it's super easy.

I thought it was a little sweet, so next time I'm going to decrease the apple juice and increase the chicken broth

1 1/2 lbs lean beef stew meat, cut into 1/2 inch pieces

3 Tbsp flour

Thyme

salt and pepper

14.5oz can chicken broth

1 cup apple juice

4 carrots, cut into pieces

2 onions, sliced

Crusty bread

1 cup (4oz) Shredded cheese, I used Mozzarella, they suggest Gruyere or Swiss

Mix the flour and meat pieces in a bowl then add to the slow cooker (including any leftover flour). Add thyme, salt, pepper, broth, apple juice, carrots and onion to the slow cooker and mix. Cook on low for 7-8 hours or high for 4-5 hours.

Cut the bread into slices, top with some cheese and toast or broil.