Red Cabbage & Sausage

Maya bought a gorgeous red cabbage when she was last home and I had a half package of turkey sausage I wanted to use use up. Cooked cabbage and sausage sounds like a nice German style dish, I thought. I love sauteed cabbage, so I improvised and came up with what ended up being a really tasty dinner. Leave out the sausage and you’ve got a lovely, colorful side dish.

1 Tbsp butter
1/2 yellow onion, rough chopped
1 1/2 cups red cabbage, chopped
2 tsp garlic puree
1/2 tsp Kosher salt
1/4 tsp freshly ground black pepper
good pinch of caraway seed
8 oz turkey sausage, cut 1/2″ thick

Heat butter in a medium frying pan. Add onion and cook until translucent, about 5 minutes. Add garlic puree and cook another minute, stirring. Add salt, pepper and caraway seed and give a stir. Add cabbage and toss to combine.

Cook on low heat for 20 minutes, stirring occasionally. Add sausage pieces, stir to combine, cover and cook another 1o minutes, until sausage is warmed through.

Check seasonings and serve.

Delish!!

Chicken, Pepper, Tomato & Zucchini

chicken,zucchini,-peppers-aWe love dishes with good flavor and lots of colorful veggies – and this one fit the bill perfectly.  It’s based on a recipe from Mel’s Kitchen Cafe. (Mel is a wonderful cook and she makes it with Orzo, but I felt like Couscous.)  I also changed out the veggies a bit.  I can’t wait to make it again!

INGREDIENTS

1/2 cup dry couscous
1/2 cup water
1/2 tsp salt
1 Tbsp butter

1 tablespoon olive oil
4-5 boneless, skinless chicken thighs
1/2 tsp kosher salt
1/4 tsp freshly-ground black pepper
1 cup chopped red, orange and yellow bell pepper (can use green pepper, too)
2 cups halved grape or cherry tomatoes,
2 small zucchini, halved and cut into 1/2″ pieces
1 tsp oregano  (I was out so I used 1 tsp Greek Seasoning.  You could also use 1/2 tsp oregano, a big pinch of basil and a little pinch of dill)
1 tsp garlic powder
1 cup feta cheese, crumbled

Bring water to a boil and stir in 1/2 tsp salt, butter and couscous.   Remove from heat, cover and let sit for at least 5 minutes.

Heat the oil in a large 12-inch nonstick or stainless skillet over medium heat. Add chicken, sprinkle with the salt and pepper, and cook 6-7 minutes until golden on the outside,flipping halfway through.

Push the chicken to the outer edge of the pan and add everything else except the feta cheese.  Cook for 8-10 minutes, stirring often until the mixture begins to dry up.

Push chicken back into the middle and nestle among the vegetables.  Continue cooking for another few minutes.  Check salt and pepper and add more Greek seasoning if needed.

Add 1/2 the crumbled feta and stir through.  Remove from heat and sprinkle on the rest of the feta.

To serve: Put a couple of spoonfuls of the Couscous in a wide flat bowl and top with the meat and veggies.

To make a gluten-free version – serve over rice or buttery mashed potatoes.

 

Southern Chicken & Veggie Spaghetti

This is one of those very simple, yet surprising delicious old-fashioned casseroles and I think the recipe is from Southern Living.   You could add mushrooms or cooked spinach or zucchini and it would be just as good.  The sauce soaks into the pasta and creates a nice, satisfyingly creamy main dish.

6 cups chicken stock or water
1 lb. boneless, skinless chicken thighs
2 Tbsp butter
1 1/2 cups chopped bell pepper, any color
1 1/2 cups yellow onion, chopped
8 oz spaghetti
1/2 cup half n half or milk
2 Tbsp flour
1 Tbsp Worcestershire Sauce
2 tsp hot sauce
2 tsp kosher salt
pinch of black pepper
2 cups chopped fresh tomatoes (lightly drained to remove excess liquid)
2 cups shredded sharp cheddar cheese

Bring chicken stock or water to boil in a dutch oven.  Add chicken and cook 20 minutes or until chicken is cooked through.  (If you start with frozen thighs, which I did, just allow a little extra cooking time.  If you don’t have stock, you can always just use water – the thighs have enough fat and flavor to create a good stock.

Remove chicken  to a plate and add spaghetti to the stock. Cook spaghetti about 9 minutes until done, then remove spaghetti, keeping stock. Turn the heat up to medium and let stock cook down until there are about 2 1/2 cups left. Once chicken is slightly cooled, cut it into 1/2″ thick slices.

Meanwhile, in a large oven proof frying pan, melt butter and saute onions and bell peppers for 5-6 minutes, stirring occasionally.

In a small bowl, whisk together half n half, flour, Worcestershire sauce, hot sauce, salt and pepper. Pour into the stock, stirring constantly and continue cooking 3-4 minutes, until the stock is thickened a little.  Remove from heat.  Check seasonings.

Add spaghetti, chicken and tomatoes to the sauteed veggies and gently stir to combine.  Pour the stock over and make sure the stock is coating everything.  Drop the shredded cheese on top and bake at 350 for 25 minutes.

You can also serve this in a 9×13 baking dish sprayed with vegetable oil.  It makes a delicious main dish that is bursting with veggies and fresh flavors!

Scruffy Eggplant Lasagna (Thank you, Jamie Oliver!)

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Beautiful eggplant image from Amber Engle, Unsplash

Can I just say that I’ve totally fallen for Jamie Oliver, his son Buddy and their “Keep Cooking and Carry On” videos made at home?

In particular, this recipe is genius.  I love lasagna but it can feel very laborious: start with a layer of this, then a layer of that, then repeat and try to keep them neat.

His “scruffy” version is so much easier! Here is a link to the original recipe:

https://www.jamieoliver.com/recipes/pasta-recipes/scruffy-aubergine-lasagne/.

I  am including the link, because he has lots of great substitution ideas. (Don’t have this? Try that!)  But since many Americans aren’t used to cooking by weight, I’m also sharing the recipe as I made it, using ingredients from my pantry.  It makes quite a large batch and you may want to halve it for a smaller group. (Or make the whole batch and know that tomorrow’s lunch will be spectacular, too.)

Ingredients:

1 cup water
2 large eggplants, stem removed  and quartered, then cut into 1″ pieces
3 yellow onions, cut into quarters and then cut in half
2 Tbsp olive oil
1 1/2 tsp garlic powder
1 1/2 tsp rubbed dry sage
1 tsp dry red pepper flakes (use less if you’re leery of the heat)
zest of one lemon
2 cans diced tomatoes
1 can water
10 lasagna strips, cooked, cooled and cut into 4-5″
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1 cups grated sharp cheddar
1 1/2 cups grated romano or parmesan cheese
1/4 cup ground almonds (Optional – Jamie uses, but I didn’t have and didn’t miss it.)

Cook lasagna for about 8 minutes to al dente, in boiling, well-salted water. Drain and set aside to cool.

In a large, ovenproof skillet bring 1 cup water to the boil.  Add eggplants and onions, cover and simmer for 20 minutes until both are starting to soften.  Uncover and continue cooking until most of the moisture has cooked away.  (It won’t run into the middle when you try to make a well, but will still have some moisture.)

Make a hole/well in the middle of the pan, and add the olive oil.  Let it heat for a few moments, and then add the garlic powder, dry sage, and red pepper flakes.  Stir the spices in the oil and let them cook for half a minute or so, stirring constantly.  Add the lemon zest and stir for another few moments, until the lemon zest takes on a golden color.

Quickly add the two cans of tomatoes and can of water. Stir to combine and simmer on medium/low heat for 20 minutes, stirring occasionally. The liquid will reduce some, but there will still be quite a bit. That’s okay.

Remove from the heat and dd the cooked lasagna pieces, poking them under so they’re completely covered with the sauce.  Save a few for the top of the lasagna, but make sure they’re coated with sauce, too.   Top with cheeses, and sprinkle on the ground almonds if you are using.

Bake in a 400 degree oven for 25 minutes.  Devour.

Warm Cabbage with Apples and Bacon

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image by Isara Somboon at Unsplash.

Love this recipe that came from a local grocery store around St. Patrick’s Day!

So much so that I’ve made this beautiful, colorful dish twice in the last three weeks.  It’s delicious but also such great comfort food – which is something we all need right now.  I serve it with a cheddary sausage and they’re really good together.

The lovely thing is that cabbage is so hardy – you can use half the cabbage now, and then make this again in a few weeks.

Ingredients:

6 slices bacon, chopped into 1/2″ pieces (if using turkey bacon, add 2 Tbsp Olive Oil)
1 tsp freshly ground black pepper
8 cups chopped green cabbage (1″ pieces are fine) about 1/2 medium cabbage
1 apple, cored and chopped into 1/2″ pieces
1/2 red onion, chopped
1/2 cup dark beer (or the equivalent in cider, plus a Tbsp of cider vinegar)
1/4 cup apple cider (or apple juice)
2 tsp brown sugar or honey
1 tsp caraway seeds
1 tsp Kosher salt
1 Tbsp butter (optional)

In a large cast-iron skillet, cook bacon sprinkled with black pepper until crispy. Remove from pan, but leave drippings. Add onions and cook for a couple of minutes, then add cabbage and apples. Cover and cook 10 minutes, stirring occasionally.

In a small bowl, mix beer, cider, brown sugar, caraway seeds and salt. Add to cabbage mixture and cook 5 minutes more until everything is soft the liquid has reduced a bit. Drop bits of the butter on and give a final stir.

Serve as is on a baked potato, or with a lovely cheddar-ry sausage! (If you start pan-frying the sausage at the same time, the sausage should be done when the cabbage is.)

For a vegan version, leave out the bacon, and add a bit of chipotle pepper for that smoky flavor and a bit more salt to make up for the saltiness of bacon.

Perfect Roasted Brussels Sprouts

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Beautiful Brussels Sprouts by Keenan Loo on Unsplash.

This recipe from Mark Bittman is a really delicious way to prepare Brussels Sprouts.  It’s perfect for big events like Thanksgiving, because you can get it totally prepped the day before and then roast it the day of. It’s also vegan and gluten-free!

Mark made it slightly differently – he browned the brussels sprouts in a cast iron skillet first, but I wanted to make a larger batch, so I just roasted them in the oven.   The key is to let them get so dark they appear to be burning.  But that just brings out the sweetness that makes them so delicious.

2 lbs brussels sprouts, washed and halved
1/3 cup olive oil
5 big cloves of garlic, cut into thin slices
2 tsp kosher salt
1 tsp freshly ground black pepper
1 Tbsp balsamic vinegar (optional – I forgot it and the dish was still delish!)

Mix oil, garlic, salt and pepper in a ziploc bag. Add brussel sprouts and shake well to coat the sprouts.

At this point, you can refrigerate them until you’re ready to bake or go ahead and roast them on a rimmed baking sheet at 450 for 30 minutes.  You may want to go in halfway through and shake them up a bit.  Check seasoning and serve. They will literally disappear.

Grilled Flank Steak with Charred Eggplant and Mint

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Eggplant by Deviyahya on Unsplash

This is another great recipe from the Slow Food Fast column in the Wall Street Journal,  from chefs Melissa Hamilton and Christopher Hersheimer.

We made this with the last of the eggplant from the garden tonight and it was easy and good. It’s also a great way to use mint before the first freeze.  Makes enough for 4 hungry people.

Ingredients:

2 lbs. flank steak
6 tbsp Olive Oil
kosher salt and freshly ground black pepper
8 small globe or Japanese eggplants, halved. (If you use regular size eggplants, cut them into 1″ slices, lengthwise.)
Juice of 2 lemons (about 1/4 cup)
2 cloves garlic, smashed or 1/2- 1 tsp garlic powder (use more if you love garlic!)
a good pinch of red pepper flakes
1 cup fresh mint leaves, chopped

Pat steak dry and use a sharp knife to lightly cut a crosshatch pattern on both sides. Drizzle with Tbsp olive oil on both sides and season with salt and pepper on both sides.

In a big bowl, mix lemon juice, olive oil and a pinch of salt. Add the eggplants and stir until everything is well coated. Remove the eggplants to a plate and to the remaining sauce in the bowl, add garlic, red pepper flakes and mint leaves. Stir gently to blend.

Grill steak on high heat until browned on both sides, about 3 minutes per side, then remove from heat, cover and let rest 10 minutes before slicing.

While steak is resting, lay eggplants cut side down and grill 4-5 minutes. Then flip and grill 4-5 more minutes. Remove from heat and add back into the bowl with mint sauce. Toss gently to coat.

Slice steaks thinly across the grain, and serve with eggplants and mint sauce. So delish and so fast!

Note: this recipe would also be wonderful with lamb, or for a vegan version, with cauliflower steaks!

Butternut Squash Salad with Warm Cider Vinaigrette

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Butternut Squash Image by Nick Collins on Pixabay.

I’ve made this salad from Ina Garten a dozen times and it is so good there’s never any left.  It’s a perfect fall salad with all the gorgeous colors of the squash, arugula and walnuts.  Thank you Ina for another wonderful recipe!

Ingredients:
1 medium butternut squash, peeled, seeded and cut into 3/4″ pieces (about 4 cups)
2 Tbsp Olive oil
1 Tbsp real maple syrup (you can substitute honey if you want to)
1 tsp Kosher salt
1/2 tsp freshly ground black pepper
3 Tbsp Craisins

For the warm cider vinaigrette:
3/4 cup apple cider or apple juice (I use Martinelli’s Apple Juice in the little apple bottle if we don’t have cider on hand. It’s so good – you should keep some in your pantry.)
2 Tbsp cider vinegar
2 Tbsp minced shallots
2 tsp Dijon mustard
1/2 cup olive oil
1 tsp Kosher salt
1/2 tsp freshly ground black pepper

4 oz baby arugula, washed and spun dry
1/2 cup walnut halves, toasted
3/4 cup freshly grated Parmesan cheese  (use Vegan Parmesan if you wish)

Preheat oven to 400 degrees.

In a small bowl, mix 2 Tbsp olive oil, maple syrup, 1 tsp salt and 1/2 tsp black pepper. Place squash on a sheet pan and pour mix over. Toss with your hands until well coated.

Bake for 15-20 minutes until tender, turning squash over after 10 minutes. Add Craisins for last 5 minutes. When you add the Craisins, add a small baking pan with the walnuts and let toast for 5 minutes. Watch that the walnuts don’t burn!

Let squash sit at room temperature for 5-10 minutes while you make the vinaigrette.

In a small saucepan, combine the apple cider, vinegar, and shallots and bring to a boil. Reduce heat and simmer 6-8 minutes until about 1/4 cup is left. Take off heat and whisk in mustard, 1/2 cup olive oil, 1 tsp salt and 1/2 tsp black pepper.

Place the arugula in a large salad bowl and add the roasted squash mixture, the walnuts, and the grated Parmesan. Pour 2/3 of the vinaigrette over and toss well.  (We don’t like our salad dripping with dressing but if you do – be bold and toss it all in.)

Serve immediately while the dressing and squash are warm. So good!

Eggplant, Tomato and Onion Pie

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Made this for supper last night and it was so good! Based very loosely on a recipe I found online – it is super satisfying and requires no meat.  I used a really good Tillamook Cheddar cheese, but any good sharp cheddar would do.  It uses slices of tomatoes in place of crust, and is wonderful warmed up the next day.

Ingredients:

1 medium eggplant, unpeeled and diced into 3/4″ pieces
4 big Roma tomatoes, sliced (other tomatoes would be fine, too)
1 onion, rough chopped
4 cloves garlic,crushed
1 Tbsp olive oil
1 Tbsp butter
1/2 cup panko breadcrumbs
1 egg
1 tsp kosher salt
1/2 tsp freshly ground black pepper
2 tsp dried basil
1 1/4 cup shredded sharp cheddar cheese

Directions:

In a saucepan, bring 1/2 cup water to the boil and add eggplant. On medium-high heat, cook eggplant, stirring frequently,until eggplant is very soft and water is mostly evaporated. (Took about 8 minutes for me.)

Heat olive oil and butter in a frying pan. Add onions and cook until soft, 5-6 minutes. Make a well in the middle of the pan, add a little more olive oil and add garlic. Saute for a couple of minutes, stirring constantly.

Add onions and garlic to eggplant mixture and allow to cool slightly. Add salt, pepper, basil, breadcrumbs and egg to eggplant mixture and stir well.

Lightly oil the bottom of a pie pan, and layer 1/2 of the sliced tomatoes on the bottom. Season tomatoes with a little pinch of salt and pepper.  Pour the eggplant mixture over the tomatoes and smooth the top. Layer the rest of the tomatoes on top, season lightly again with salt and pepper and sprinkle cheddar cheese over.

Bake at 350 degrees for 30 minutes. Then turn on the broiler and heat another 4 minutes so cheese is well melted and just starting to brown in spots.

Remove from oven, allow to rest a few minutes and serve. So delish!

Panzanella Salad

Ina Garten shared a recipe for the 4th of July that we ended up loving – Panzanella Salad.  It is fresh, easy and hearty enough to be a main dish for lunch.

Ingredients:

3 Tbsp Olive Oil
1 loaf of French Bread, cut into 1″ cubes (ends up being 6 cups)
1 tsp kosher salt
2 large, ripe tomatoes cut into 1″ cubes

1 cucumber, unpeeled, halved and seeded, sliced 1/2″ thick
1 red bell pepper and 1 yellow bell pepper, cut into 1″ cubes
1/2 red onion, cut in half and thinly sliced
20 large basil leaves, coarsely chopped
3 Tbsp capers, drained

Vinaigrette
1 tsp crushed garlic or 1/2 tsp garlic powder
1/2 tsp Dijon mustard
3 Tbsp red or white wine vinegar (Ina uses Champagne vinegar but I didn’t have any)
1/2 cup olive oil
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper

Heat the 3 Tbsp olive oil in a large saute pan. Add bread and salt and cook over low to medium heat, tossing frequently for 10 minutes or until nicely browned. Add more oil as needed.

Whisk together vinaigrette ingredients

In a nice large bowl, mix tomatoes, cucumber, bell peppers, red onion, basil and capers. Toss with vinaigrette, and then add bread cubes and toss again. Season liberally with salt and pepper. Can serve right away or after a half hour.

Delish.  Thanks for another fabulous recipe, Ina!