Ingredients
1 pound (approx) smoked sausage
2 cups chicken broth
2 cloves of garlic
1 teaspoon dried oregano
1 tablespoon olive oil
2 cans Cannellini beans, rinsed and drained
Two medium sized tomatoes, diced small
6 cups chopped kale
Directions
Brown the sausage in a little bit of olive oil in a Dutch oven. Do not drain. Add the garlic and cook for a minute or two until fragrant. Add the broth and bring to a simmer over medium-high heat. Add the oregano, beans, and tomatoes. Simmer 10 minutes to blend flavors. Add the kale and cook just until the leaves are wilted. Add salt and pepper to taste and serve.
Serves 4
Source: Adapted from It's My Side of Life
Thursday, August 28, 2014
Wednesday, August 13, 2014
Greek Dressing
Add the following ingredients to a jar (I use a 6 ounce jar) and shake to combine. Cover tightly and store at room temperature. Shake to re-combine immediately before pouring. This is best if it is allowed to sit for at least a couple of hours prior to serving.
1/4 cup olive oil
1/3 cup red wine vinegar
1/2 tsp garlic powder
1/2 tsp dried oregano
1/2 tsp dried basil
1/4 tsp black pepper
1/4 tsp kosher salt
1/4 tsp onion powder
small squirt Dijon mustard
Source: scaled down from AllRecipes.com
1/4 cup olive oil
1/3 cup red wine vinegar
1/2 tsp garlic powder
1/2 tsp dried oregano
1/2 tsp dried basil
1/4 tsp black pepper
1/4 tsp kosher salt
1/4 tsp onion powder
small squirt Dijon mustard
Source: scaled down from AllRecipes.com
Saturday, August 2, 2014
Caprese Chicken Pasta Salad
Ingredients:
1/2 pound boneless, skinless chicken breast
1 tsp coconut oil
balsamic vinegar, to taste
1 pound penne pasta
2-3 Roma tomatoes, seeded and diced
4 ounces mozzarella cheese, cubed
7 ounces basil pesto (I used Trader Joe's)
Salt and pepper to taste
Directions:
Bring a large pot of generously salted water to a boil. Cook the pasta until al dente according to the package directions. Drain and set aside. Do not rinse!
Meanwhile, pound the chicken breast to an even thickness and season it with salt and pepper. Heat the coconut oil in a pan over medium-high heat. Saute the chicken until cooked through. Brush or drizzle with balsamic vinegar and remove from heat. Let it rest for about 5 minutes, then dice into bite-sized pieces.
Stir the pesto into the pasta. Fold in the chicken, diced tomatoes, and cheese. Season with salt and pepper to taste. Serve cold or at room temperature.
Serves 6-8
Thursday, July 31, 2014
Spaghetti with Meat Sauce
Ingredients:
1 pound Italian sausage (mild or sweet)
1 pound lean ground beef
2 tbsp olive oil
1 onion, chopped
4 cloves garlic, minced or pressed
1 (28 ounce) can crushed tomatoes
1 28 ounce) can diced tomatoes
1-2 (6 ounce) cans tomato paste, depending on how thick you like it
1/2 cup red wine
1 tbsp brown sugar
1 1/2 tsp dried basil
1/2 tsp fennel seeds
1 tsp Italian seasoning
1/2 tsp red pepper flakes
fresh parsley
salt and pepper to taste
Directions:
Remove the casings from the sausage and tear it into small chunks. Heat a dutch oven over medium-high heat until it's very hot. Add the sausage and cook until brown. Resist the temptation to stir it around too much. You want to get some of that lovely dark brown crust on it. Drain the sausage and set aside.
Add the ground beef to the skillet and let it cook until brown. Again, don't stir it too much. I break up the block of meat a little bit and then move it around every now and then until it's cooked evenly. Drain the ground beef and set aside.
Add the olive oil and heat until it shimmers. Drop in the onion and cook, stirring occasionally, until tender but not brown.
Once the onion is tender add the garlic and cook until fragrant (no more than 1 minute).
Deglaze the pan with the red wine and cook until reduced a little bit, 1-2 minutes. Add the crushed and diced tomatoes into the pot. Don't drain anything. Just dump it in juices and all. Add the tomato paste and stir to combine.
Add the sugar, basil, fennel seeds (trust me, don't skip this!), Italian seasoning, and red pepper flakes. Stir to combine.
Stir in the sausage and ground beef, lower the heat to low, cover the pot, and walk away. Don't touch it for at least 30 minutes. At that point you can start your taste testing and add extra seasoning as needed. You'll probably want to add salt and pepper, but depending on what kind of wine you use it might not need extra salt. Sometimes I throw in some oregano if I'm feeling feisty.
After it's simmered for about an hour uncover, stir, and let it simmer uncovered for another 30 minutes or until it thickens to the consistency you like. The condensation from the lid is going to have added quite a bit of liquid so this could take some time depending on how thick you like it.
About 15 minutes before you are ready to serve the sauce add a handful of chopped flat-leaf parsley.
Serve over pasta of your choice sprinkled with freshly grated Parmesan cheese.
Serves: An Army
Source: My Own Creation
1 pound Italian sausage (mild or sweet)
1 pound lean ground beef
2 tbsp olive oil
1 onion, chopped
4 cloves garlic, minced or pressed
1 (28 ounce) can crushed tomatoes
1 28 ounce) can diced tomatoes
1-2 (6 ounce) cans tomato paste, depending on how thick you like it
1/2 cup red wine
1 tbsp brown sugar
1 1/2 tsp dried basil
1/2 tsp fennel seeds
1 tsp Italian seasoning
1/2 tsp red pepper flakes
fresh parsley
salt and pepper to taste
Directions:
Remove the casings from the sausage and tear it into small chunks. Heat a dutch oven over medium-high heat until it's very hot. Add the sausage and cook until brown. Resist the temptation to stir it around too much. You want to get some of that lovely dark brown crust on it. Drain the sausage and set aside.
Add the ground beef to the skillet and let it cook until brown. Again, don't stir it too much. I break up the block of meat a little bit and then move it around every now and then until it's cooked evenly. Drain the ground beef and set aside.
Add the olive oil and heat until it shimmers. Drop in the onion and cook, stirring occasionally, until tender but not brown.
Once the onion is tender add the garlic and cook until fragrant (no more than 1 minute).
Deglaze the pan with the red wine and cook until reduced a little bit, 1-2 minutes. Add the crushed and diced tomatoes into the pot. Don't drain anything. Just dump it in juices and all. Add the tomato paste and stir to combine.
Add the sugar, basil, fennel seeds (trust me, don't skip this!), Italian seasoning, and red pepper flakes. Stir to combine.
Stir in the sausage and ground beef, lower the heat to low, cover the pot, and walk away. Don't touch it for at least 30 minutes. At that point you can start your taste testing and add extra seasoning as needed. You'll probably want to add salt and pepper, but depending on what kind of wine you use it might not need extra salt. Sometimes I throw in some oregano if I'm feeling feisty.
After it's simmered for about an hour uncover, stir, and let it simmer uncovered for another 30 minutes or until it thickens to the consistency you like. The condensation from the lid is going to have added quite a bit of liquid so this could take some time depending on how thick you like it.
About 15 minutes before you are ready to serve the sauce add a handful of chopped flat-leaf parsley.
Serve over pasta of your choice sprinkled with freshly grated Parmesan cheese.
Serves: An Army
Source: My Own Creation
Sausage with Summer Vegetables
Ingredients:
2 tbsp coconut oil
1/2 tsp garlic powder
1 tsp kosher salt
fresh cracked pepper
1 pound smoked sausage, sliced 1-inch thick
4 cloves garlic, minced
1 orange or yellow bell pepper, diced 1-inch squares
1 red bell pepper, diced 1-inch squares
2 cups zucchini, 1/2 inch thick and quartered
1 orange or yellow bell pepper, diced 1-inch squares
1 red bell pepper, diced 1-inch squares
2 cups zucchini, 1/2 inch thick and quartered
1 tbsp rosemary-herb seasoning blend
1 cup shredded mozzarella cheese*
1/2 cup parmesan cheese*
Directions:
Place oil and potatoes in a large, deep non-stick skillet or dutch oven with a tight fitting lid on medium-high heat; season with garlic powder, salt and pepper. When the skillet gets hot and starts to sizzle, reduce heat to low and cook with a tight lid on for about 20-25 minutes,shaking the pan occasionally to prevent the potatoes from burning. Remove from heat and let them sit 5 minutes without removing the lid. Set potatoes aside on a dish.
Add the sausage to the skillet and saute on medium-high and cook, stirring occasionally until browned but not quite cooked through, about 10 minutes. Season chopped vegetables with salt and pepper. Add peppers, garlic and seasoning to the skillet and mix. Continue cooking stirring occasionally until the peppers begin to get tender. Add zucchini and cook an additional 5 minutes, mixing as it cooks until cooked through.
Return the potatoes back to the skillet and mix well. Adjust salt and pepper as needed. Sprinkle cheese over the top; cover and cook 5 more minutes.
Add the sausage to the skillet and saute on medium-high and cook, stirring occasionally until browned but not quite cooked through, about 10 minutes. Season chopped vegetables with salt and pepper. Add peppers, garlic and seasoning to the skillet and mix. Continue cooking stirring occasionally until the peppers begin to get tender. Add zucchini and cook an additional 5 minutes, mixing as it cooks until cooked through.
Return the potatoes back to the skillet and mix well. Adjust salt and pepper as needed. Sprinkle cheese over the top; cover and cook 5 more minutes.
Serves 4
Source: Adapted from SkinnyTaste
NOTE: If you don't have a Trader Joe's near you use 1 lb red potatoes and quarter or halve them. *Omit cheese for Whole30.
Broccoli Cheese Soup
Ingredients:
1 pound broccoli, cut into small florets
1 small carrot, peeled and shredded
2 cups chicken broth
2 Tbsp flour
1/4 cup cold water
1 cup cream
1-2 cups shredded cheddar cheese
Salt and pepper, to taste
Directions:
Bring chicken broth to a boil and add broccoli and carrot. Cook on a low boil for 10-15 minutes, stirring often, until the broccoli is tender and begins to fall apart. Whisk the flour into the water and add to the boiling broth, stirring constantly until the soup thickens. Turn the heat to low and stir in the cream and cheese. Cook until the cheese melts. Season with salt and pepper and serve.
Serves 4 as a side or 2 as a main dish
Adapted from Betty Crocker's Cooking Basics cookbook
1 pound broccoli, cut into small florets
1 small carrot, peeled and shredded
2 cups chicken broth
2 Tbsp flour
1/4 cup cold water
1 cup cream
1-2 cups shredded cheddar cheese
Salt and pepper, to taste
Directions:
Bring chicken broth to a boil and add broccoli and carrot. Cook on a low boil for 10-15 minutes, stirring often, until the broccoli is tender and begins to fall apart. Whisk the flour into the water and add to the boiling broth, stirring constantly until the soup thickens. Turn the heat to low and stir in the cream and cheese. Cook until the cheese melts. Season with salt and pepper and serve.
Serves 4 as a side or 2 as a main dish
Adapted from Betty Crocker's Cooking Basics cookbook
Zucchini-Tomato-Mushroom Saute
Ingredients
2 medium zucchini
1/2 pound white mushrooms
1/2 pint grape tomatoes or 2-3 Roma tomatoes
1 Tbsp olive oil
2 cloves garlic, minced or pressed
2 Tbsp chopped fresh flat-leaf parsley
Salt & Pepper to taste
freshly grated Parmesan cheese, for garnish
Directions
Slice the top and bottom off of the zucchini. Cut each zucchini in half lengthwise; then cut each half in half again. Slice the quarters unto wedges about 1/2 inch thick.
Wash the mushrooms and cut them in half. If you got some really big ones you should probably quarter those. The goal is to have everything cook evenly, so you'll want the mushrooms to be about the same size as the zucchini wedges.
Slice the grape tomatoes in half or dice the Roma tomatoes. They will be smaller than the zucchini and the mushrooms. That's okay. You want them to get a little mushy.
Heat the olive oil in a pan over medium-high heat. Add the garlic and cook until fragrant, about 1 minute. Add the zucchini, mushrooms, and tomatoes. Cook for 7-10 minutes until the veggies are as tender as you like.
Stir in the parsley and serve immediately.
Sometimes I grate some fresh Parmesan cheese over the top. But only if I'm living dangerously.
Serves 4
Source: My Own Creation
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