Sausage, peppers and onions… Yes please! This is one of my favorite quick meals to whip up, especially when I have some good quality ground andouille on hand. If you’re local to the area, check out Heritage Meats here in Rochester, WA. It’s well worth the trip and their sausage and meat selection is phenomenal (plus it pastured and humanly raised which is a bonus for me and my family). Paired with some local produce and voilà! You have a pretty epic farm to table meal.
The Cajun spice I use in this recipe is homemade, but you can use store bought if you prefer. Just be mindful of the salt content when adding additional salt or using it with a broth that’s already seasoned. Sometimes you end up with something very spicy AND salty if you’re not careful. Cajun spice is fairly easy to prepare, please check out this recipe – it’s pretty similar to what I use but I do prefer to omit the salt and add more cayenne. As far as the salt, I prefer to add to each dish depending on what I’m cooking and the broth that is used. As for the pasta, I find that anything works – I prefer a good quality spaghetti noodle, linguini or rotini. Happy cooking!
Cook Pasta according to the directions on the package (Al DENTE please!) - Drain, toss with a little olive oil and set aside.
In a heavy bottomed pot over medium heat 1 tablespoon of olive oil and your ground sausage. Cook until well browned.
Add onions and peppers and cook for about 5 minutes. Towards the end, toss in your garlic and cook for about 1 minute (be sure to not burn the garlic). Remove from heat and place mixture in a bowl and set aside. This keeps the onions and peppers from becoming too mushy while you reduce the sauce in the next steps below.
Return the pan to medium head and add white wine and chicken broth. Cook for about 20 minutes until sauce has reduced by half.
Add cream, butter, cajun seasoning, chopped tomatoes, pepper and salt to taste. Cook for another 2-3 minutes allowing the sauce to thicken.
Toss in your pasta, sausage and pepper mixture and parsley. Toss well to combine and remove from heat.
Serve and enjoy!
When I saw the yellow chard in my CSA box this week, I immediately thought of soup. Everyone in my house has been sick except for me (knock on wood) so making a quick soup sounded like a good idea. This soup can be made spicy or mild but I do implore the use of some quality spicy Italian sausage. If you’re a local here in western Washington, I suggest using some sausage from Heritage Meat here in Rochester or at your local Co-Op. I absolutely LOVE their seasoning and it works great in this soup (and my Mother-in-law’s famous meatballs)
The soup is reminiscent of a soup that shall remain nameless from Olive Garden but with a few more ingredients and some home cooked lovin’. The zucchini from this week’s box made a nice final addition to the recipe! Enjoy!
In a large stockpot, brown your sausage and onions over medium heat.
Once your sausage is brown and your onions have cooked, add the garlic and cook for about 2 minutes. Deglaze the pan with the white wine and scape up any little bits that are stuck to the pan.
Add chicken broth, the minced and roasted red bell pepper, potatoes, thyme, red pepper flakes and pepper. Cover and reduce heat to low. Cook for about 10 minutes or until your potatoes are FIRM but cooked.
Once your potatoes are firm (but cooked) add your heavy cream, swiss chard and zucchini. Now, cook the soup for another minute or two. I prefer my zucchini pretty firm so I like to add them at the very end with the chard and cream. If you like them softer, add them a little sooner!
Add salt to taste (if needed). I generally do not need salt, it all depends on the broth you used in the soup!
Over an open flame or in the broiler, roast your bell peppers until the skin turns black. Remove from heat, peel and julienne.
In a large saute pan over medium heat, add olive oil and chopped onions. Cook for about 10 minutes or until your onions are clear and have a slight golden colour.
Split your chicken breasts and coat generously with smoked paprika, dried basil, salt and pepper. Add to saute pan and sear on both sides for about 5 minutes or until browned.
Add roasted bell peppers, white wine and garlic. Reduce heat to low and cover. Cook for about 15 minutes.
Once the chicken has cooked through and is tender, remove your chicken from the sauce and place in a bowl. Add butter to the saute pan and continue cooking the remaining sauce in the for another 15 minutes on medium heat until it has reduced by half.
Chiffonade your spinach and add to the pan along with the chicken in the reduced sauce for about 3 minutes on low. Add salt to taste and serve alone or over pasta.
Meatloaf, smeatloaf, double-beatloaf. I hate meatloaf. We’ve all had our remarkably awful memories of a family members dry and dreadful meatloaf. Admittedly, it took some time for me to hop on the meatloaf wagon due to severe childhood scarring. Meatloaf can really be delicious… if prepared properly. I decided to make an alternative recipe with the overabundance of leeks that I’ve had in my possession as of late. Secondly, I’ve discovered that large amounts of garlic intake and feeding a newborn baby does not go well together and results in a very gassy baby. What does that mean? I’ve had to find a way to replace my love for garlic in MANY of my recipes (sigh). The answer was LEEKS! One day I’ll be able to reintroduce garlic back into my diet but leeks will do for now. You can always add garlic to the recipe below and feel sorry for me later.
The key to keeping your meatloaf from tasting like the Sahara is to COOK your vegetables before adding them to your meat mixture and allowing them to cool. The addition of a little milk to your breadcrumbs will result in a very juicy, memorable (in a good way) meatloaf. I topped this one off with some homemade curry ketchup (you can find a great recipe here) or use some of your favorite bottled kind from the European market.
Clean and thinly slice your leek. Finely mince the onion, celery, bell peppers, celery and shred your carrots.
In a saute pan over low-medium heat, add your olive oil, the chopped and shredded veggies and red wine. Add fresh thyme, fennel seeds, salt and pepper. Allow to cook for 15-20 minutes until onions are translucent. Stir frequently. Set aside and allow to COOL.
In a small bowl, add your bread crumbs and milk. Allow to soak for a few minutes.
In a separate large bowl, whisk your egg until frothy. Add your meat, cooked veggie mixture, soaked breadcrumbs and fresh chopped parsley. With clean hands, mix all of the ingredients together.
In a large baking pan, lightly oil the bottom and add the meat mix forming it into (you guessed it) a loaf!
Mix the honey and curry ketchup in a small dish and coat the top of your loaf with appx 1/4 cup.
Cover with foil and bake in the oven for appx 30 minutes. Remove from the oven and add another 1/4 cup of ketchup to the top of it. Place your loaf back into the oven and cook for another 15 minutes.
Slice and serve with the remaining sauce along with some mashed potatoes and your favorite veggies! (We chose beets)