Tag Archive: Sausage


Okay, I confess, I didn’t set out to make a deconstructed rice bowl.  If I’d thought of that, I would have hard-boiled some eggs and served it in a bowl.  Next time!  And there will be a next time.  This dinner was yummy.

Sausage, Brown Rice, Roasted Veggies, and Salad

6 Cups cooked brown rice.  I always use a rice cooker and season with a salt blend and a spoon of duck fat (purchased at my local market).

1 Medium onion, chopped roughly.

2 lb. smoked sausage (I used smoked turkey sausage)  Lots of possibilities here!

1 yellow squash and 1 zucchini, sliced 1/2 inch thick and tossed with olive oil and salt or other seasoning blend.   I used Italian, but rosemary and thyme would be good.

2 ob. baby portobello mushrooms, cut in half, and tossed with olive oil and salt or other seasoning blend.  I used onion salt and a pepper blend.

1 can beans of choice, drained and rinsed.  I used cannellini beans.

This meal is so versatile, you can season and imitate different international cuisines.  Use garam marsala, or five spice, curry, or coriander with lime zest, etc.  You get the idea.  Take it whatever flavor direction you want.

I served this with Banh Mi veggies I always keep on hand, and it was a huge hit.  I also put together a salad kit.

https://vickidelbrouck.wordpress.com/2018/01/30/chicken-and-biscuits-banh-mi-fusion/

 

First cut up the veggies and toss with oil and seasonings.  Tasting it raw is the only what to make sure it’s not underseasoned.

Put rice in rice cooker next, as it will take longer than the rest of the foods.

Heat olive oil in skillet and cook onions over low 5-10 minutes, while you cut the sausage into semicircles.

Once the onion is softened, put sausage in on top of it and put on a lid.  It will take about the same amount of time as the rice for this to caramelize nicely.

Put the squash and mushrooms on a baking sheet and bake at 400F for 15-20 minutes, or until tender.

When the rice is nearly done, and just a little liquid remains in the bottom, unplug and stir in beans.  Place lid back on to keep warm while squash and mushrooms finishes.

I really wish I’d thought of the rice bowl angle earlier.  A nice egg on top would have been the bomb!

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I am avoiding nightshade vegetables (tomatoes, peppers, eggplant, white potatoes) as part of a diet geared toward reducing inflammation and pain from my psoriatic arthritis.  I know that I should also limit dairy, gluten, and processed foods, but I’ve had such great results already, I know nightshades are the real enemy.  Besides, I love chicken apple sausage and thought I’d see if it has an impact.  It  has only been a little over a week, and already I know without a doubt that the nightshades are no longer for me.  My pain decreased almost immediately, even though the information on pain management websites indicated it could take a while.  I used to take ibuprofen every day and night to manage my pain.  Since starting this experiment a little over a week ago, I have only taken it twice.  Both times  I had “cheated” and had tomato.  Absolutely not worth it.  I’m sold on eliminating nightshades.  An added bonus is that my psoriasis outbreak is going away.  On top of that, I feel more energetic and younger!  Tonight’s dinner was delicious, albeit a bit sweet from the sausage.  Adding hot sauce, pepper flakes, or cheese would likely take it to another level, but the kids liked it sweet!

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3 packages al fresco chicken apple sausage

1 large sweet onion, chopped

2 small zucchini, cubed

2 small yelow squash, cubed

3 Tbsp. oil

2 Tbsp. sherry

3 Tbsp. pesto sauce

1 can garbanzo beans, drained

1/4 c. seasoned breadcrumbs

2 boxes orzo, cooked according to directions

  1. Cut up sausage and veggies.  Toss with oil and cook over medium low heat, stirring regularly in large skillet until vegetables are softened and beginning to caramelize.  Meanwhile, cook the orzo and drain.
  2. Add in sherry and pesto.  Simmer 5-10 minutes.
  3. Add in breadcrumbs to thicken sauce, if needed.  Simmer another 5 minutes.
  4.   Toss with orzo and serve immediately.  Top with a little parsley or basil for color, if desired.

The variations of this are endless.  Any vegetables or beans you like.  Different sausages.  Tofu or Tempeh in place of the sausage.  Cut up boneless chicken.  Yum.

 

20170929_211202

2 lb. fresh chicken apple sausage

1 bag Dole chop salad (save the dressing and toppings for another time)

1 large sweet onion, chopped

2 Tbsp. grapeseed oil

1 can garbanzo or other white bean

1 1/2 c. quinoa

1 c. Thai ginger chicken broth

2 c. water

  1. Heat oil over medium heat in large dutch oven.
  2. Cut sausage into small pieces and place in hot oil.
  3. Meanwhile, put quinoa, broth, and water into rice cooker and cook.
  4. Stir sausage around until golden, and add in chop salad and onion.
  5. Cook about 5-10 minutes more.
  6. Add in garbanzo beans.
  7. Simmer until quinoa is done.
  8. Stir quinoa into sausage and veggies.
  9. Serve topped with Kimchi.

We tried Wildbrine Korean Kimchi for the first time and loved it.  Spicy and delicious!

kimchi-korean-306x388

KIMG0048

1 pouch Imagine Thai Coconut Curry Sauce (OMG Yummy!!)

2 lb. fresh sausage (I used turkey kielbasa)

2 Tbsp. olive oil blend

1 can garbanzo beans

Leftover veggies (red pepper, zucchini, kale) for color and texture

1. Cut sausage into small slices using kitchen shears.

2.  Cook sausage in a large skillet over medium heat in the olive oil blend until cooked through.

3.  Add in remaining ingredients until heated through.

4.  Transfer to crockpot to keep warm until everyone is ready to eat.

Serve over rice.  (I used a brown and red rice mixture of Lundberg rice I had on hand)

We loved this!  The Thai Coconut Curry Sauce is one of our favorites.  I buy it in bulk (6 at a time) online.  Same with the Lundberg rice that we love!

 

coconut curry

 

 

SAM_3150

2 lb. chicken sausage (I used bratwurst)

1 can baby corn

1/4 c. teriyaki sauce (we like Soy Vay)

1 package stir fry vegetables

Brown sausage in a little oil.  Add stir fry veggies and cook until crisp tender.  Add in baby corn and teriyaki sauce.  Serve over rice.

 

 

SAM_0181

3 lb. sausage (I used garlic and herb turkey sausage and chorizo)

1/4-1/2 c. chopped onion (I used green onions and sweet onions)

2 Tbsp. olive oil

1/2 c. beer

2 cans beans, drained and rinsed (I used black beans and garbanzo)

4 C. cooked grains, any kind (I used quinoa, brown rice mix)

Chop up sausage into small pieces into dutch oven with olive oil heated to medium high.

When it starts to sizzle and brown, reduce heat, add onion and stir.  Cook for about 5 minutes.

Add beer, cover and simmer on low heat for 15-20 minutes.

Stir in cooked grain.  Add a little broth, if too dry, or add a little bread crumbs, if too wet.

Serve topped with slaw type salad, for acidity and texture.

Sorry I didn’t get a picture of the finished product.

 

sam_2721

1 lb. hot Italian sausage

1 package Simply Potatoes Steakhouse Seasoned Diced Potatoes

1 c. coarsely chopped peppers (I used  mini sweet red, yellow, and orange)

1 package broccoli slaw

1 sweet onion, coarsely chopped

1 can diced tomatoes

2 Tbsp. olive oil or other flavorful oil (I used walnut oil)

Remove casing, cut into little pieces, and brown sausage.  Add in fresh veggies and oil.  Cover and cook over medium low until veggies are slightly softened (about 15 minutes).  Add canned tomatoes and simmer about 15-30 minutes more over low.

I didn’t add seasoning, because the sausage and potatoes were seasoned.

Easy add ins:  squash, mushrooms, cabbage, spinach, any veggie! A great way to use up leftovers!  This could also be cooked in the crock pot, but I would still brown the sausage first to give it a nice crust.

I served this with quinoa and green lentils cooked in the rice cooker.

This got rave reviews!!

curry-over-quinoa-and-lentils

1 c. green lentils

1 c. quinoa

4 c. water or broth

2 Tbsp. butter

Cook in rice cooker according to brown rice directions.

2-3 lb. hot Italian sausage, casing removed, and broken up into bite size pieces

2 packages frozen Trader Joe’s grilled peppers and onions

1 package frozen Trader Joe’s mushrooms in garlic sauce

2 cans coconut milk

3 Tbsp. green curry paste

1 Tbsp. Cajun seasoning

1/2 c. seasoned bread crumbs

Combine sausage, one package of peppers and onions, mushrooms, coconut milk and curry paste in crock pot. Cook on low 8-10 hours.

Add remaining package of grilled peppers and onions about 30 minutes before serving.

Add bread crumbs to thicken, if necessary.

This was delicious!  Another no leftovers meal.  I decided to try the quinoa/lentil mixture I’ve been reading so much about.  The kids loved it.

Gumbo

2 Tbsp. olive oil

2 packages spicy chicken sausage

4 c. sliced fresh okra

1 large green bell pepper, seeded and chopped

3 celery stalks, chopped

1 sweet onion, chopped

1 package broccoli slaw

4 Tbsp. flour

4 c. chicken broth

2 cans Rotel diced tomatoes with onions, peppers, and celery

2 tsp. Cajun seasoning

1 tsp. chopped jalapeno peppers

2 lb. peeled, deveined shrimp

Steamed white rice for serving

The night before:

Slice and brown sausage in olive oil.  Scoop out of oil and place in crock pot.

Top with veggies.

Add flour to oil in pan and cook for a few minutes until golden brown, about 4 minutes.  Add tomatoes and 3 c. of the broth.  When it comes to a boil, remove it from the heat and add in Cajun seasoning and jalapeno peppers.

Mix well.  Liquid should be visible, but not completely cover what’s on top.  Add a little more broth, if needed.  Reserve what broth you don’t use in the gumbo for cooking more flavorful rice.

Place in the fridge overnight.  Put on low for 8-9 hours.  Stir in raw shrimp 20 minutes before serving.  It’s ready when the shrimp is pink.

FUNNY STORY.  I was having friends over for a birthday celebration.  I had made the gumbo ahead and a carrot cake.  The day of the celebration, I wasn’t feeling well and nearly cancelled.  The only thing that kept me going, was the thought that the food was cooking itself while I was at work.  However, and this is the “funny” part, my daughter forgot to put the crock pot on and never received my reminder text message.  I came home to uncooked gumbo in the crock pot!    I’m not proud to say, I had a bit of a meltdown at her for forgetting.  Luckily, because I was not feeling tip top (understatement) I had come home early.  So, at 5:00, I was pouring the contents of my ready to go crock pot into a stock pot, to cook my gumbo on the stove top.  I brought it to a boil, and then lowered the heat and simmered I covered until the okra tasted done.  It took about 90 minutes all told.   I then added the shrimp in on the stovetop and simmered it for about a minute.  It all went back into the crock pot to keep warm for serving.  Meanwhile, I cooked jasmine rice in my rice cooker.

It was a huge hit!  I can’t honestly say how it would have turned out in the crock pot, but since the recipe of origin was from Williams-Sonoma, I’m guessing it would have also been good, and a lot less stressful!

Carrot Cake recipe to follow!

SAM_2642

1 package Pastamore Thai Citrus Ginger Linguini

2 packages al fresco Roasted Pepper & Asiago Chicken Sausage

2 packages Eat Smart Vegetable Stir Fry

1 large sweet onion, chopped

2 Tbsp. olive oil

2 Tbsp. butter

1 tsp. salt

1/2 tsp. pepper blend

Heat water for pasta.

Slice sauce and chop onion and set aside.

Heat olive oil in large skillet and cook onions and sausage until onions are translucent and sausage is golden.

Meanwhile cook vegetable stir fry in the microwave and cook pasta in heated water.  It cooks very quickly, so put it in only when the sausage and onions are close to done.

Toss sausage with cooked vegetables, adding in butter and salt and pepper.

Toss with pasta and serve immediately.

We all loved this!  Some of the kids added some heat with red pepper flakes or sweet thai chili sauce.

 

 

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