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Italian Sausage and Cannellini Stew

Italian Sausage and Cannellini Stew
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Servings
4
Servings
4
Italian Sausage and Cannellini Stew
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Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Slice the sausage links into 1 inch chunks (this is easier if they are slightly frozen) and brown in a soup pot over medium heat. Remove the sausage and set aside. Drain off most of the fat in the pot.
  2. Add the olive oil to the pot and allow it to get hot. Add the onions and the carrots. Cook, stirring occasionally for 3 - 4 minutes until the onions begin to soften.
  3. Add the bell pepper, mushrooms, jalapeno, garlic, and squash. Cook for 5 minutes or as long as it takes for things to get soft and fragrant.
  4. Add the wine to the pot and stir to loosen all the brown goodies on the bottom of the pot. Add the tomatoes and the chicken stock to the pot. Bring the mixture to a boil, then reduce the heat to low. Simmer for 15 minutes or so.
  5. Return the cooked sausage chunks to the pot along with the cannellini beans and season with the Italian Herbs.
  6. Let everything simmer for another 10 minutes or so to heat things through. Taste and adjust seasonings. Add more herbs or salt and pepper as you like.
  7. Ladle into soup bowls, garnish with the grated Romano, and serve.
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Meatless Minestrone for Mondays and Beyond

Meatless Minestrone for Mondays and Beyond
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Servings
4
Servings
4
Meatless Minestrone for Mondays and Beyond
Print Recipe
Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Heat a large soup pot over medium high heat. Add the tablespoon of olive oil and swirl to coat the bottom of the pan. Add the onions and carrots and a pinch of salt. Cook for several minutes until the vegetables begin to soften.
  2. Add the garlic, red pepper flakes and the bay leaves to the pot and cook another minute or two, stirring frequently.
  3. Pour in the can of tomatoes, juice and all and the vegetable stock. Bring up to a boil over high heat. Reduce the heat to a simmer and cook covered for 20 minutes or so, stirring occasionally. At this point you can cool the stock and refrigerate until the next day. You can also complete the recipe at this time if you want.
  4. Coat a non-stick pan with olive oil cooking spray and heat over medium heat. Add the artichoke hearts and cook for 5 - 6 minutes or so turning once until lightly browned on both sides. Remove from pan and set aside.
  5. Repeat the above process with the zucchini slices.
  6. When you are ready to complete cooking the soup, (re)heat the stock to a simmer. Add the chickpeas ans pasta and cook for 5 minutes, stirring it once or twice.
  7. Add the green beans and cook for 4 minutes or until they are the amount of tender crisp you like.
  8. Add the browned artichokes and zucchini and simmer everything gently until it is all heated through. This should only take a couple of minutes. Taste and add salt and pepper as needed.
  9. Ladle into four soup bowls and top each with two of the toasted bead slices (recipe follows) and a drizzle of olive oil.
Cheese Toasts
  1. Heat oven to 375 degrees. Lightly coat the bread slices on both sides with olive oil cooking spray and place them on a foil lined baking sheet. Toast for 8 minutes, turning once. Top with the cheese and return to the oven set on broil and cook until the cheese is melted and slightly brown.
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Fully Loaded Minestrone

Fully Loaded Minestrone
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Servings
4
Servings
4
Fully Loaded Minestrone
Print Recipe
Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Warm a large soup pot over medium heat. Add 1 tablespoon of the olive oil and heat for 1 minute. Add the chopped onions, carrots and garlic to the pan alond with the pepper flakes and 1 teaspoon of the Italian seasoning and cook stirring occasionally 5 minutes. The vegetables should begin to soften and become fragrant.
  2. Add the stock and bring just to a boil. Reduce the heat to low and simmer for about 30 minutes. Add the drained tomatoes and simmer for another 15 minutes.
  3. While the stock simmers cook the meatballs and sausage. This can be done in the oven at 350 degrees. It will take about 20 minutes. Set aside when cooked.
  4. In a large fry pan heat the remaining 1/2 tablespoon of olive oil. Add the peppers, zucchini and the remianing Italian Herb Blend. Cook for 5 minutes just until the vegetables are slightly soft.
  5. Add the meats and sauteed vegetables to the simmering soup pot. Cook for 5 minutes or so. Add the drained cannelinni and the green beans. Simmer 5 minutes more or until everything is heated through.
  6. Taste and make any adjustments to the seasonings. Ladle into bowls and serve with a bit of shaved Romano Cheese.
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Chicken and Poblano Chili

Chicken and Poblano Chili
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This takes time, but it is worth the effort. Use different chilies to adjust the heat. It would be great with pork and black beans or what ever ingredients you love.
Servings
4
Servings
4
Chicken and Poblano Chili
Print Recipe
This takes time, but it is worth the effort. Use different chilies to adjust the heat. It would be great with pork and black beans or what ever ingredients you love.
Servings
4
Servings
4
Ingredients
Sauce
Chili
Servings:
Instructions
To Make The Sauce
  1. Use kitchen shears to cut open the peppers. Remove the stem and the seeds. Place the peppers in a large roasting pan. Place in a 300 degree oven and roast for a few minutes. This is to warm the peppers slightly and begin to release their oils.
  2. Heat the water to a simmer. Remove the pan from the heat and add the chilies. To keep the chilies submerged in the water, place another pot into the chili pot and weight it down. Allow the chilies to soak for at least 20 minutes.
  3. Check to see if the chilies are soft. If they aren't let them soak a few more minutes. Once they are soft, remove them to a strainer and allow to cool.
  4. Working in batches, blend or process the chilies with fresh water. (1 cup chilies to 2 cups water) the mixture should be fairly smooth, but there will be bits of skin.
  5. When all of the chilies have been processed, pour the mixture through a fine sieve. Use a spoon to press as much of the liquid chili through the sieve. Discard the pulp in the sieve.
  6. Add a pinch of salt and a bit of agave syrup to taste. This makes a good 4 cups of sauce. Use in the chili recipe. Freeze the extra.
Chili
  1. Heat a large soup pot over medium high heat. Add the chopped bacon and cook until the bacon is browned. Remove the bacon and drain on a paper towel. Pour off the drippings, leaving any browned bits. Add the olive oil to the pot.
  2. Add the chicken bits to the pan and cook until lightly browned. Cook in batches if necessary. Remove the chicken with a slotted spoon and set aside. Leave the drippings in the pan. Work on roasting the poblano peppers while the chicken cooks.
  3. Use a broiler to roast 2 of the Poblano peppers. Place the peppers on the broiler rack and position the rack about 3 inches from the heat source. Broil turning frequently until the peppers are blistered and blackened all over. This may take up to 10 minutes depending on your broiler
  4. Place the roasted peppers in a bowl and cover tightly with plastic wrap. Allow to sit for 5 - 8 minutes. The skin should come off easily. Remove the stems and seeds and chop and set aside
  5. Chop the remaining poblano pepper and add it along with the onions, garlic, and jalapeno to the soup pot. Cook for about 5 minutes until the peppers and onion are softened and the garlic is fragrant.
  6. Add the cumin and chili powder to the pan and cook for 3 minutes more. Return the chicken and bacon to the pot and stir to combine. Add the beer to the pot stirring to loosen any brown bits. Cook for a minute or so.
  7. Add the chili sauce, drained tomatoes, roasted poblanos, and the chicken stock. Bring just to a boil. Reduce the heat to low and simmer for 45 minutes.
  8. Add the pinto beans and continue to cook 15 minutes more. This can be served immediately, but it is better after a day or two in the refrigerator.
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Sausage and Lentils on Spaghetti Squash

Everyone loves a big bowl of pasta smothered with their favorite sauce. It’s filling, comforting, not to mention tasty, but at times it can also be more than a little heavy. Spaghetti Squash is a nice alternative to pasta. This isn’t a replacement. It’s like comparing apples and oranges or vegetable and pasta to be more precise. They are different, but can both perform a similar function in a dish.

To me, the taste of spaghetti squash is somewhere between zucchini and acorn squash. It starts crisp and light like zucchini, but has a distinct winter squash flavor. The best of both worlds so to speak. It can be roasted in the oven or boiled on the stove. It can even be cooked in the microwave. The result is always threads of golden goodness that create a perfect canvas for almost anything.DIGITAL CAMERAThis go round I used it as a base for a simple sausage and lentil sauce that came together quickly with ingredients I had on hand. I had some lentils, but not enough to stand alone in a dish. I cooked them up with some vegetable stock and garlic until they were “al dente”.DIGITAL CAMERAThey were joined by chicken sausage. I have to say that I love this stuff. It’s available everywhere it’s precooked and comes in lots of different flavor combinations. For this dish I used Buffalo Chicken Sausage. It was flavored with hot sauce and pepper jack cheese. Any variety would work in this dish, so use what you have or love. Because it is pre-cooked, it heats quickly and has slightly less fat than a fresh variety (though the added cheese may negate some of that benefit). It’s a great ingredient to keep on hand and at less than $4.00 a (12 ounce) package it’s a cheap protein source.

Back to the sauce. Onions and garlic were present of course and canned fire roasted tomatoes brought the sauce together. I chose to let the lentils, sausage, and tomatoes speak for themselves, but fresh or dried herbs would make an excellent addition. A sprinkling of cheese wouldn’t hurt, either.

So once again, the pantry shared its bounty and the recipe muse visited and an easy, delicious and healthy dinner was born.DIGITAL CAMERA

Sausage and Lentils on Spaghetti Squash
Print Recipe
Servings
4
Servings
4
Sausage and Lentils on Spaghetti Squash
Print Recipe
Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Cook the Spaghetti Squash: It can be microwaved or boiled whole. Make sure to pierce in several places to avoid explosions To oven roast; cut in half lengthwise and remove the seeds. Brush cut sides with a little olive oil and place cut side down on a lightly oiled baking sheet. Roast at 350 degrees for 35 minutes. Once the squash is cooked and has cooled enough to be handled, scrape the flesh with a fork to loosen the strands of squash. Drizzle with olive oil and add some freshly ground pepper. Keep warm .
  2. Rinse the lentils and drain them. Place in a medium sauce pan. Add 1-1/2 cups of vegetable stock and half the garlic. Bring to a boil. Reduce the heat and simmer until almost all of the stock is absorbed. Set aside.
  3. Heat a large fry pan over medium heat. Add the onions and cook for several minutes until they begin to soften and turn translucent
  4. Add the sausage and the remaining garlic to the pan and continue to cook until the sausage begins to brown and the garlic becomes fragrant. Add the cooked lentils to the pan and stir to combine. Cook for a few minutes to let everything get comfortable.
  5. Pour the canned tomatoes into the pan and stir everything up. Add a little of the remaining vegetable stock to loosen things up. Cook over low heat for 15 minutes or so. If things get too thick, add more stock. The mixture should reduce slightly and the flavors should come together.
  6. Spoon the spaghetti squash into four pasta bowls. Top each bowl with a portion of the sausage and lentil mixture and serve.
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