Recipe from Healthy Food

This was a really good stew, and very easy to throw together.

1 T olive oil
1 onion, sliced
2 cloves garlic, minced
4-5 Italian sausages, sliced
14 ou diced tomatoes
1 c water
1 t ground cumin
1 t chili flakes
14 ou chick peas, drained and rinsed
1 c frozen peas
Parsley for garnish, if desired

Heat oil in a large pan, add garlic, onion and sausage and cook until sausage is browned.

Stir in tomatoes, water, cumin and chili and cook for about 10-15 minutes over medium heat.  Mix in chick peas and peas until heated through.  Serve sprinkled with fresh parsley.


Recipe from Cooking Light

This was a simple recipe to throw together on a busy Sunday.  I let this cook while I did some work around the house.  The house smelled delicious as it cooked! 

3 c water
1 c dried kidney beans
1 c chopped onion
1 c chopped green pepper
3/4 c chopped celery
1 t thyme
1 t paprika
3/4 t cayenne pepper
1/2 t black pepper
14 ou smoked sausage, thinly sliced
1 bay leaf
5 cloves garlic, minced
1/2 t salt
3 c hot cooked rice
1/4 c chopped green onions

Combine ingredients through the garlic in the slow cooker. Cover and cook on high for 5 hours.  Discard the bay leaf and then mix in the salt.  Serve over rice and sprinkle servings with green onion.

Recipe from What’s Cookin’, Chicago?

As much as I really don’t like cold weather, a part of me is so excited that it is finally cooling down, because I’m been craving soups and stews lately.  And, since up until recently it’s been in the 80s around here, hot soups and stews weren’t really the way to go. 🙂

This week, we’re seeing weather in the 50s and 60s.  A perfect time for these cool weather meals!

J and I loved this gumbo.  It does take a few hours to cook, so give yourself some time.  But it’s pretty simple to make overall.

Two things to point out.  One – check your Creole seasoning.  It may have salt in it (ours does) so watch how much salt you add to the dish.  You may want to just add the Creole seasoning, then taste as it cooks to see if it needs more salt.  Ours ended up just slightly over-salted because I didn’t check the Creole seasoning ingredients when I first started cooking.  Luckily – it was still perfectly edible, with only a minor salty taste.

Two – this thickens up A LOT overnight.  So if you are making this a day in advance, either add extra broth when you cook it, or plan to add more when you reheat.  We did eat it the same day, but had quite a bit of leftovers.

Oh, and I fully intended on cooking my own rotisserie chicken, but they were completely out at the store!  So I ended up buying one pre-made.  It was good, but it wasn’t mine! 🙂

I served delicious Rosemary & Garlic Pretzels with the Gumbo – recipe to come soon!

1 c vegetable oil
1 c AP flour
1 large onion, chopped
1 large bell pepper, chopped
2 celery stalks, chopped
1 lb andouille or smoked sausage, sliced to 1/4″ thick (I used smoked as I couldn’t fine andouille)
4 cloves garlic, minced
Salt & pepper to taste (see note above about salt)
Creole seasoning to taste
6 c chicken broth
1 bay leaf
1 2-3 lb rotisserie chicken, shredded

In a large stock pot or Dutch oven, heat the vegetable oil over medium heat.  Once hot, whisk in flour and continue to whisk for about 8-10 minutes, until the color of chocolate milk.  Be careful not to burn it or you’ll have to start over!

Stir the onion, celery, bell pepper and sausage into the roux and cook for about 5 minutes.  Add the garlic and cook for another 5.  Season with salt, pepper and Creole seasoning and mix well, then add the chicken broth and bay leaf.  Bring to a boil and then reduce heat to medium low and simmer for one hour (uncovered), stirring occasionally.

Stir in the chicken and then simmer for one hour more.  Serve hot.

Recipe from Picky Palate

This soup was delicious and super easy!  It took me about 15 minutes to cook it from start to finish.  I also added in some garlic, onion and orzo.

2 T olive oil
1 lb Italian Sausage
1/2 medium onion, diced
2 cloved garlic, minced
10 fresh basil leaves, chiffonade (stacked, rolled, thinly sliced)
1 26 ou jar of pasta sauce
1 c water
1 1/2 c half and half
Pinch salt and pepper

In a heavy pot or dutch oven, heat the olive oil over medium heat, then add the onion for about 3 minutes, until it begins to soften.  Then add the sausage and garlic.  Cook until sausage is cooked through, about 5 minutes.

Stir in remaining ingredients.  Cook until heated through.  Serve with thick slices of crusty bread!

J and I were having pasta last night.  And I decided to try something different than my typical ‘pour pasta from jar and heat’. 🙂

So I had some chicken sausage in the freezer, Italian style, and some diced tomatos and decided to throw something together and see how it came out.

This was really good.  It was a bit spicy from the fire-roasted tomatos and the sausage, and had really good flavor.

1 14 ou can fire-roasted diced tomatos
2 cloves garlic, roughly chopped
1/4 c onion, chopped
Dried basil and oregano
Salt and pepper, to taste
1 T tomato paste
1/2 c half and half
2 links chicken sausage, sliced into bite-sized pieces
Pasta of choice, cooked

In a food processor combine the diced tomatos, garlic, onion, basil, oregano, salt and pepper.  Pulse about 8-10 times, leaving some small pieces of tomato and onion intact.

In a saucepan, cook the sausage over medium heat until heated through.  Pour the tomato mixture over it and mix.  Bring to a simmer for about 5 minutes, then add the tomato paste to thicken.  Simmer for about 2-3 more minutes, mix in the half and half, and remove from heat.

Serve over pasta.

Recipe from Picky Palate

This was a great weeknight recipe, especially on a cold one.  I think this took me about 15 minutes to make, start to finish.

I added in some diced tomatos, green onions, garlic and orzo to make it heartier for us. 🙂

1 lb Italian Sausage (sweet or spicy, it’s up to you)
10 fresh basil leaves, thinly sliced
26 ou jar of your favorite pasta sauce
2 medium tomatos, diced
4-5 green onions, chopped
2 cloves garlic, chopped
1 c orzo, cooked
1 c water
1 1/2 c half and half
Salt and pepper, to taste

In a large saucepan or Dutch oven, heat the oil over medium heat.  Cook sausage until browned, about 5 minutes.  Mix in remaining ingredients and cook until heated through. Simmer until ready to serve.

I served it sprinkled with some Parmesan cheese with a side of crusty Italian bread.

Recipe from Cara’s Cravings

This recipe was delicious!  And I loved that the creaminess comes from cottage cheese instead of some heavy cream. 🙂

I used a roasted garlic and herb flavored sausage, which I thought worked really well.

4 ou pasta of choice (whole wheat or whole grain)
2 t olive oil
1 small onion, thinly sliced
2 cloves garlic, minced
About 2 t dried sage
2 links cooked chicken sausage, sliced
1/2 c low fat cottage cheese
1/2 c pumpkin puree
1/2 c low fat milk
Pinch nutmeg
5 ou baby spinach
Grated Parmesan

Cook pasta according to package directions.  Drain and return to pot.

In a large saute pan, heat the olive oil and then add the onions over medium-low heat.  Cook for about 10-15 minutes until soft and beginning to carmelize.

Add garlic, sage and chicken sausage.  Continue to saute until chicken is heated through.

Blend together the cottage cheese, pumpkin and milk in a blender until smooth, then add to the saute pan.  Season with nutmeg, salt and pepper and continue to cook over low heat until heated through.

Pour the pumpkin/sausage mixture over the pasta and mix well over low heat.  Add the spinach and allow it a few minutes to wilt.  Serve with grated Parmesan.