Ingredient: Red Bell Peppers

Spicy Turkey Sausage Soup

Spicy Turkey Sausage Soup
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Servings
4
Servings
4
Spicy Turkey Sausage Soup
Print Recipe
Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Spray a small baking pan with cooking spray and add the sweet potato cubes. Spray the cubes lightly with cooking spray and roast in a pre-heated 375 degree oven for 15 - 20 minutes, until the cubes are lightly browned and tender. Set aside.
  2. While the potatoes are cooking, cut the sausage in half lengthwise then slice into 1/2 inch half moons. Heat a large soup pot over medium high heat. Add the olive oil and swirl to cover the bottom of the pan.
  3. Add the sausage moons and toss to coat. Cook for 7 minutes or so until the sausage begins to brown. Transfer to a plate using a slotted spoon leaving the drippings in the pan.
  4. Add the onions to the pan and stir to coat with the drippings. Cook for 5 minutes until the onion begins to soften and brown.
  5. Add the peppers and garlic to the pan and cook, stirring occasionally for another 5 minutes or so. The peppers should begin to soften and the garlic should be fragrant. Use a very small amount of the stock if things get too dry.
  6. Return the sausage to the pan. Add the cumin and chili powder. Cook and stir for 2 - 3 minutes. Pour in the stock. Bring just to a boil. Reduce the heat to medium and simmer for 30 minutes or so.
  7. Add the reserved sweet potato and the drained beans to the pot and cook over low heat another 10 minutes. Squeeze the juice of the lime into the soup. Stir and taste to adjust the seasonings.
  8. Ladle into four soup bowls. Top with a few tortilla chips and some avocado cubes and serve.
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Southwestern Quinoa Salad

Southwestern Quinoa Salad
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The nutrition of quinoa and the flavors of the southwest come together in a healthy and flavorful meatless main dish salad. It's also great as a side dish.
Servings
4
Servings
4
Southwestern Quinoa Salad
Print Recipe
The nutrition of quinoa and the flavors of the southwest come together in a healthy and flavorful meatless main dish salad. It's also great as a side dish.
Servings
4
Servings
4
Ingredients
Dressing
Servings:
Instructions
  1. To roast Poblanos: Place poblanos under the broiler for 10 minutes or so, turning as the skin blisters. It should be blistered on all sides. Remove the peppers to a shallow bowl and cover with plastic wrap. Allow to sit for 5-8 minutes. At this point the skin should come off easily. Remove the stem and seeds and chop.
  2. Put the quinoa, bell peppers, poblano, onion, corn and black beans in a large mixing bowl. Toss to combine.
  3. Add the avocado and cilantro to the bowl and toss gently to combine.
  4. Pour the canola oil into a small fry pan. Add the garlic and the cumin seeds and heat over low heat until the garlic stats to sizzle. Remove from heat (do not let the garlic brown) and set aside to cool before adding to the dressing jar.
  5. Combine all of the dressing ingredients in a jar with a lid. Cover tightly and shake until ingredients emulsify.
  6. Pour the dressing over the ingredients in the bowl and toss gently to combine.
  7. Cover the salad and chill for several hours. Remove from refrigerator 15 minutes before serving. This serves 4 as a main dish and 6 or more as a side dish.
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Italian Sausage Stuffing Skillet

Italian Sausage Stuffing Skillet
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Imagine an Italian sausage sandwich on garlic bread that you can eat with a fork.
Italian Sausage Stuffing Skillet
Print Recipe
Imagine an Italian sausage sandwich on garlic bread that you can eat with a fork.
Ingredients
Servings:
Instructions
  1. Heat oven to 400 degrees. Line a small baking sheet with foil and spray with cooking spray. Spread the drained tomatoes on the sheet and sprinkle with 2 teaspoons of the garlic, the red pepper flakes, and 1/2 tablespoon of the olive oil. Roast in the oven for about 15 minutes, stirring half way through. Set aside.
  2. Place the sausage links in a large skillet. Add water to a depth of about 1/4 inch. Bring to a boil. Reduce the heat and cook until all the water has evaporated, turning occasionally. Raise the heat and add a little of the olive oil to the pan. Cook the sausages until they are browned on all sides, turning often, about 5 minutes.
  3. Remove the sausage from the pan and cut the sausage into 1 inch chunks when it has cooled slightly. Set aside. Add two tablespoons of the oil to the pan and add the onions and peppers. Cook until tender but not browned, 5 minutes or so. Remove from the pan and add to the sausage.
  4. Add a little of the chicken stock to the pan and stir to remove the browned bits. Melt two tablespoons of butter in the pan. Add the flour and stir until completely incorporated. Cook for another minute stirring often. Slowly add the remaining chicken stock stirring to keep things smooth. Cook for three minutes or so. Add the reserved tomatoes to the sauce and stir to blend. Add the sausage, peppers, and onions to the skillet and heat gently.
  5. Slice the bread in half lengthwise. Melt the remaining butter and olive oil. Add the remaining garlic and brush on the cut sides of the bread. Allow it to soak in a bit. Cut the bread into one inch cubes. Arrange on a baking sheet and bake until browned, about 5 - 7 minutes.
  6. Place the bread cubes in a large shallow serving bowl or divide among four individual pasta bowls. Top with the sausage, pepper and onion mixture. Sprinkle with half of the cheese. Pass the remaining cheese at the table
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