August 19, 2012
Tags: hall of fame, sausage
This is one of our favorite recipes and I realized the other day I still haven’t posted it here. Time to change that! This recipe is barely adapted from Allrecipes.
1 pound hot Italian sausage, casings removed
1 cup chopped onion
2 cloves garlic, minced
5 cups beef broth
1/2 cup water
1/2 cup red wine
1-28 oz can diced tomatoes, diced
1 cup thinly sliced carrots
1/2 tablespoon packed fresh basil leaves
1/2 teaspoon dried oregano
1-8 ounce can tomato sauce
1 1/2 cups sliced zucchini
9 ounces fresh tortellini pasta
3 tablespoons chopped fresh parsley
Directions
1) In a 5 quart Dutch oven, brown sausage. Remove sausage and drain, reserving 1 tablespoon of the drippings.
2) Saute onions and garlic in drippings. Stir in beef broth, water, wine, tomatoes, carrots, basil, oregano, tomato sauce, and sausage. Bring to a boil. Reduce heat; simmer uncovered for 30 minutes. Skim fat from the soup.
3) Stir in zucchini and parsley. Simmer covered for 30 minutes. Add tortellini during the last 10 minutes. Sprinkle with Parmesan cheese on top of each serving.
November 3, 2011
Tags: everyday food, rice, sausage
Nothing fancy about this recipe, just tastiness. I took leftovers to work for lunch, and it was delicious.
Sausage and Rice Stuffed Peppers
Everyday Food, September 2011
The rice and sausage mixture can be made up to 3 days ahead and refrigerated in an airtight container until needed.
1/2 pound sweet Italian sausage, casings removed (I used hot)
1 zucchini, diced small
1 medium yellow onion, diced small
1 garlic clove, minced
coarse salt and ground pepper
1/2 ounce Parmesan, grated (1/4 cup)
4 cups cooked long-grain rice
1/2 cup fresh breadcrumbs
4 large bell peppers (any color), halved lengthwise, seeds and ribs removed
1. Preheat oven to 400. In large skillet, cook sausage, breaking up meat with a wooden spoon, until browned, 5 minutes. With a slotted spoon, transfer sausage to medium bowl, leaving fat in skillet. (If sausage is especially lean, add 1 tsp oil.) Add zucchini, onion and garlic to skillet, season with salt and pepper, and cook until vegetables are tender, 8 minutes.
2. Add zucchini mixture to bowl with sausage, along with Parmesan and rice; stir to combine and season with salt and pepper. Brush a rimmed baking dish with oil and arrange bell peppers, cut side up, on sheet. Divide rice mixture among peppers and top with breadcrumbs. Bake until breadcrumbs are browned and peppers are tender, about 30 minutes. Serve warm.
October 16, 2011
Tags: food network magazine, quick, rice, sausage
This was a good, easy meal that was a little different from our every day cooking. It was great left over for lunch the next day too. I recommend a spicy sausage.
Cajun Rice with Sausage
Food Network Magazine, June 2011
2 slices bacon, chopped
12 ounces spicy chicken sausage (I used spicy pork sausage)
1 small onion, chopped
2 stalks celery, sliced
1 small green bell pepper, chopped
2 cloves garlic, minced
2 teaspoons chopped fresh thyme or 1 teaspoon dried thyme
Kosher salt and freshly ground pepper
1 cup long grain rice
1 cup low-sodium chicken broth
2 cups chopped frozen okra, thawed
2 tablespoons chopped fresh parsley
Heat a large cast iron skillet over high heat. Add the bacon and cook until crisp. Transfer with a slotted spoon to a paper towel-lined plate to drain. Add the sausage, onion, celery and bell pepper to the skillet and cook, stirring, until the vegetables are soft and the sausage begins to brown, about 5 minutes. Add the garlic, thyme, 1 teaspoon salt and 1/2 teaspoon pepper to the skillet, then stir in the rice. Add the chicken broth and 1 cup water and bring to a boil. Stir in the okra, then reduce the heat to low, cover and simmer 15 minutes. Remove from the heat and let sit, covered, 5 minutes. Add the bacon and parsley and fluff with a fork.
July 25, 2010
Tags: eggs, fruit, pancakes, sausage
I watched Anne Burrell make this on the show Bets got me hooked on, Secrets of a Restaurant Chef. So good! I made it for Will and we enjoyed Mimosas too! :o)
Lemon and Ricotta Pancakes with Strawberry Coulis
Strawberry coulis:
- 1 quart strawberries, topped and quartered
- 1/2 cup sugar
- 1/2 cup orange juice
- 2 cups all-purpose flour
- 3/4 cup sugar
- 1/2 teaspoon salt, plus a pinch for egg whites
- 1 heaping teaspoon baking powder
- 4 eggs, separated
- 1 heaping cup ricotta cheese
- 3/4 cup milk
- 2 Meyer lemons, zested and juiced
- Butter, for cooking the pancakes
- Powdered sugar, for dusting
Directions
Strawberries:
Toss the strawberries with the sugar and orange juice. Cover and let sit at room temperature for at least 30 minutes.
After the berries and sugar have macerated and become very juicy, remove 1/2 of the berry mixture, put it in a food processor and puree until smooth. Return it to the rest of the berries and reserve until ready to use.
Pancakes:
Sift together all of the dry ingredients in a large bowl. In another bowl, combine the egg yolks, ricotta, milk and lemon zest and juice, and mix until it becomes homogeneous. Make a well in the dry ingredients, add the wet ingredients to the well and whisk until combined.
Preheat a griddle.
In another bowl, using a whisk or electric mixer, beat the egg whites with a pinch of salt to stiff peaks. Fold the egg whites into the flour mixture in thirds. Do this quickly and gently so the pancakes will be light and fluffy.
Melt small pats of butter onto the preheated griddle, and spread it around with a paper towel to remove any excess butter. Spoon or ladle the pancake batter onto the prepared griddle to desired size of the pancake. When the top of the pancake is full of holes, like bubbles have risen to the surface and burst, the pancake is ready to flip. Flip the cakes and cook until the bottom is golden brown.
Remove the pancakes from the grill to serving plates. Top with the macerated strawberry coulis and garnish with powdered sugar.
What a flapjack!
Baked Eggs with Sausage and Mushrooms
Ingredients
- Extra-virgin olive oil
- 2 cloves garlic, smashed
- Pinch crushed red pepper flakes
- 1 pound fennel sausage, casings removed
- 1 pound cremini mushrooms, stemmed and sliced
- Kosher salt
- 4 sage leaves, finely chopped
- 1/2 cup dry white wine
- 8 eggs
- 6 ounces Gruyere cheese, grated
Directions
Special equipment: 8 (6-ounce) ramekins
Preheat the oven to 400 degrees F.
Coat a large saute pan with olive oil, add the garlic cloves and the crushed red pepper and bring to a medium heat. When the garlic has become golden brown and very aromatic, remove it and discard, it has fulfilled its garlic destiny. Add the sausage and brown.
Once, nicely browned, add the mushrooms and season with kosher salt. When the mushrooms have softened, add in the sage and white wine. Cook until the wine has almost been absorbed. Turn off the heat and reserve.
Brush 8 individual ramekins with olive oil. Divide the sausage mixture equally among the ramekins and press gently into the bottom. Top each with an egg. Sprinkle each egg with a couple drops of olive oil and arrange on a baking sheet. Bake for 8 minutes. Sprinkle each egg lightly with Gruyere cheese and bake until the cheese is brown and bubbly and the egg whites are cooked and the yolks are still runny, about 5 minutes
Serve with grilled bread rubbed with garlic, if desired.
Now that’s an egg!