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Archive for the ‘sausage’ Category

My husband said this was the best quiche he ever ate. I must agree, although I have to admit that I’ve rarely met a quiche I didn’t like. I do have a favorite nondairy pie crust, but this time I tried a lower fat version from Norene Gilletz.

Butternut quiche with kale and sausage (adapted from My Kitchen Addiction)

dough for single pie crust

1/2 pound chicken sausage (I used sweet apple, from Trader Joe’s)

1 small onion, diced

6 ounces kale, thick stems removed and chopped

1 cup butternut squash puree

2 eggs + 2 egg whites

1/2 cup nondairy creamer

3/4 ounce soy parmesan, divided

freshly ground black pepper

salt

Preheat oven to 325 degrees F. Roll out pie dough to 1/4″ thickness and transfer to a 9″ pie plate. Trim excess and crimp the sides. Prick bottom of pie all over with a fork. Refrigerate for 20 minutes, then bake for 10 minutes til golden. Remove from oven.

Meanwhile, brown the sausage in a skillet over medium heat, breaking up the sausage into small pieces. Once the sausage has browned, add the onion and cook til softened. Gradually add the kale to the skillet and wilt into the sausage and onion mixture. Transfer the mixture to the baked pie shell.

In a mixing bowl, whisk together the butternut squash puree, eggs, egg whites, creamer, and 1/2 ounce soy parmesan. Season with salt and pepper. Pour the mixture over the sausage and kale mixture in the pie shell. Top with the remaining soy parmesan.

Bake at 350 degrees F for 30 – 35 minutes until the eggs are set. Broil for an additional minute or two until the top is golden and bubbly. Cool for a few minutes before serving. Makes 6 servings.

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Best. Ziti. Ever.

Baked ziti (from Williams-Sonoma, with my nondairy adaptations)

4 teaspoons plus 1 tablespoon olive oil

3/4 pound sweet Italian chicken sausage, casings removed

1 small eggplant, cut into 1/2″ cubes

1 yellow onion, chopped

3 garlic cloves, minced

1/2 cup dry red wine

1 28-ounce can crushed plum tomatoes with juices

8 ounces ziti, cooled until al dente

1/4 cup chopped fresh basil

1/3 cup rinsed chopped kalamata olives

2 cups shredded soy mozzarella cheese

kosher salt and freshly ground black pepper, to taste

1/2 cup grated soy parmesan

Position rack in the upper third of an oven and preheat to 400 degrees F.

In a 10″ nonstick fry pan over medium-high heat, warm 2 teaspoons olive oil. Add the sausage and cook, crumbling with a wooden spoon, until browned, about 5 minutes. Transfer to a paper-towel-lined plate.

Discard all the 1 tablespoon of the fat in the pan. Set the pan over medium-high heat and warm 2 teaspoons of the olive oil. Add the eggplant and cook, stirring occasionally, until tender and browned, about 6 minutes. Transfer to a large bowl.

Set the pan over medium heat and warm the remaining 1 tablespoon olive oil. Add the onion and cook until softened, 5 – 6 minutes. Add the garlic and cook for 1 minutes. Add the wine; increase the heat to medium-high and bring to a boil, stirring to scrape up the browned bits. Cook until the liquid is almost evaporated, about 3 minutes. Add the tomatoes and their juices and simmer until thickened, about 10 minutes.

Add the sausage, pasta, basil, olives, 1 1/2 cups of the mozzarella and the tomato sauce to the bowl with the eggplant and stir to combine. Season with salt and pepper. Transfer the pasta mixture to a 9 x 13″ baking pan and sprinkle the remaining 1/2 cup mozzarella and the soy parmesan. Cover the pan, transfer to the oven and bake for 25 minutes. Uncover the pan and broil at 500 degrees F fr 5 minutes. Let stand for 10 minutes before serving. Serves 6.

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I love breakfast for dinner.

This recipe uses the best that fall has to offer. Rather than put my pan in the oven to bake the eggs, I instead put the hash in a 9 x 13″ baking dish, so that I could make this with a half dozen eggs and still have room for them all. Good decision – this came out of the oven looking splendid and smelling divine. Loved this dish.

Sausage and butternut squash hash with baked eggs (from Healthy.Delicious)

3 links hot Italian chicken sausage

1/4 cup diced onion

2 cloves garlic, minced

1 butternut squash (approx 2 pounds), peeled and diced

1 medium potato, diced

1/2 cup apple cider

3 leaves of chard, chopped

eggs (I used a half dozen)

2 tablespoons fresh oregano

coarse salt and freshly ground pepper

Remove the casings from the sausage and crumble it into a hot pan set over medium heat. Cook the sausage through, then remove it from the pan and set it aside. Add the onion and garlic to the pan and cook for 3 or 4 minutes, until they soften. Add the squash, potato, and cider.

Turn the oven on to 400 degrees F. While the oven preheats continue cooking the hash, stirring occasionally. By the time the oven is heated, the hash should be ready – the potatoes will be cooked through and the squash will be soft. At this point, add the sausage back in, along with the chard. Stir it until the chard wilts.

Spoon the hash into a greased 9 x 13″ baking dish, and create 6 shallow wells in the hash (one for each egg). Crack the eggs into the wells. Transfer the dish to the oven and bake for 10 minutes, or until the egg whites are set. Remove from oven, sprinkle with oregano, salt, and pepper, and serve. Makes 6 servings, although we each had two eggs apiece.

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I don’t think my photo came out looking as appetizing as this one, but it’s a darned delicious recipe. The roasted grapes burst with complex flavors – each bite just begs for another!

Roasted sausages with red grapes (I modified the recipe slightly)

5 Italian chicken sausages

1/2 pound red seedless grapes

2 scant tablespoons olive oil

1/2 – 1 tablespoon balsamic vinegar, or to taste

salt

Preheat oven to 475 degrees F.

Heat a heavy skillet over moderate heat until hot but not smoking. Lay the sausages in the skillet and cook them, turning, until nicely browned.

While the sausages are cooking, remove the grapes from their stems, rinse and drain them, then place in a bowl. Add the olive oil and toss.

When the sausages are browned, place them in an 8″ square glass or ceramic baking dish, and dump the grapes on top and around them. Place dish in oven and bake for 25 minutes, turning the sausages once after about 15 minutes.

Remove the pan from the oven, and move the sausages to a platter. Pour the grapes and their juices into a small saucepan with a pinch of salt, and place the saucepan over medium-high heat, stirring, until the grapes bubble and sizzle and their juices are syrupy. Remove the pan from the heat, stir in the vinegar, and pour the grapes over the sausages. Makes 2-3 servings.

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It looked like a good idea to me – sure nuff! I subbed soy mozzarella for the real thing.

Club pizza

1 whole wheat pizza crust

3 strips turkey bacon

1 large cooked turkey sausage, crumbled

3 tablespoons olive oil

1 onion, sliced into thin rings

1 cup shredded soy mozzarella cheese

2 cups chopped lettuce

1 heaping tablespoon fat free mayo

lots of grape tomatoes, halved

1 avocado, peeled, pitted, cut into slices

Preheat oven to 450 degrees F.

Microwave the bacon til browned, then cut into little bits; set aside.

Saute onion in 1 tablespoon olive oil til nicely browned.

Brush the other 2 tablespoons olive oil over pizza crust. Sprinkle the sausage, bacon, onions, and cheese onto the crust. Bake on pan for about 8-10 minutes.

While pizza is baking, toss lettuce in a large bowl with the mayo. When the pizza comes out of the oven, spread the lettuce/mayo mixture evenly over the top. Lay the avocado slices and tomatoes decoratively on top. Makes 6-8 servings.

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That’s a mouthful! And a very good one, at that. LOVED this soup. I used ground turkey instead of beef.

Roasted tomato soup with ground turkey, sausage, garbanzos, pasta, and basil (another winner from Kalyn’s Kitchen)

1 large onion, chopped in 1/2″ pieces

1 tablespoon minced garlic

4 teaspoons olive oil, divided

3 cups chicken broth

1 cup tomato sauce

1 cup roasted tomatoes, diced (fresh or canned)

2 teaspoons dried basil

1 teaspoon dried oregano

1 teaspoon ground fennel

2 links spicy Italian chicken sausage

1/2 pound ground turkey

1 cup water, to deglaze pan

1 can garbanzo beans, drained

1/2 cup macaroni (I used wagon wheels – just happened to have some handy)

1/4 cup chopped fresh basil

Heat 2 teaspoons olive oil in large frying pan, add onions and saute about 5 minutes, then add garlic and saute 2 – 3 minutes more.

While onions are cooking, combine stock, tomato sauce, roasted tomatoes, dried basil, dried oregano, and fennel in a large soup pot and start to simmer. Add onions and garlic to soup pot.

In same frying pan you cooked onions and garlic, brown ground turkey and turkey sausage (removed from casings) until cooked through, about 10 minutes. Break up into small pieces while cooking. When done, add the turkey and sausage to soup pot. cover pot and simmer on very low heat for one hour.

After an hour, add beans and simmer uncovered for 20 – 30 minutes. Add pasta and simmer 30 minutes longer (you may have to add a bit of extra water, depending on how tightly the lid fits on your pot). When the pasta is done, add chopped fresh basil and cook 5 minutes. Serve hot. Makes 6 – 8 servings.

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What a marvelous soup. And on The Beach to boot! Sooooo good.

White bean soup with turkey Italian sausage, zucchini, and basil (another delicious recipe from Kalyn’s Kitchen, modified slightly by me)

2 cups dried white beans (soak 10 – 12 hours)

5 cups chicken stock

1 cup water, plus added water as needed

1/2 cup chopped onion

1 teaspoon dried basil

1 teaspoon dried marjoram

1 teaspoon ground fennel

1 package turkey Italian sausage (5 links)

2 cups diced zucchini

1 teaspoon minced garlic

freshly ground black pepper

1/8 teaspoon hot pepper flakes (or more, according to your taste)

1/2 cup chopped fresh basil

Soak dried beans overnight, or all day. Drain soaked beans, rinse, and remove any loose skins or broken pieces. Place beans in soup pot with chicken stock, water, chopped onion, dried basil, dried marjoram, and ground fennel, and cook at a low simmer about one hour, or until beans are starting to get tender.

While beans cook, remove the casings from the turkey sausage, cut sausage in half lengthwise, and then into slices. Brown in a saute pan. Cut zucchini into 1/2″ pieces.

After beans seem like they are close to being done, add the turkey sausage, chopped zucchini, garlic, black pepper and hot pepper flakes, and simmer 30 – 45 minutes more. When beans are fully softened and cooked, add chopped fresh basil and cook 5 minutes more. Serve hot. Makes 6 – 8 servings.

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