Saturday, November 5, 2011

Potatoes & Sausage.

This was comfort food, all the way around.  I had some baby potatoes I wanted to use and had a craving for something a little salty. This is what resulted.

  • 15 baby potatoes, in a variety of colors
  • 3 Italian turkey brats, casing removed
  • 6 green onions, chopped, including the green parts
  • 1 tsp olive oil
  • freshly grated ginger (optional)
  • sea salt
Slice potatoes in half.  Boil until tender.  While potatoes are boiling, cook sausage in a small skillet, until browned and crumbly.  When potatoes and sausage are both cooked, transfer to a larger skillet.  Drizzle oil down the side of the pan and toss potatoes and sausage.  Cook about 5 minutes, until potatoes brown slightly.  Stir in green onions and cook 1 more minute.  Serve with grated ginger and a sprinkle of sea salt on top.

Wednesday, November 2, 2011

Vegetable & Sausage Saute.

This meal went together quickly and disappeared just as fast. Serve with fresh bread or brown rice and a salad.

  • 1 package fully cooked chicken sausage, sliced
  • 1/2 red onion, chopped
  • 1 bell pepper, sliced
  • 8-10 mushrooms, sliced
  • 4 oz sun-dried tomatoes, in oil
  • 1/2 tsp garlic powder
  • 1/4 tsp chili powder
Saute sausage and onion over medium heat until onion is soft, about 5 minutes.  Add pepper strips and mushrooms.  Cook another 5 minutes, tossing several times.  Add tomatoes and seasonings. Stir. Cover and cook 3 minutes more, until everything is heated through.  Peppers should still be brightly colored and slightly firm.  Serve and enjoy.

Monday, October 31, 2011

Chicken Corn Vegetable Soup.

I set out to make chicken corn chowder, but without the heavy, creamy consistency. This recipe will go through several more iterations before it's exactly what I am after, but this is a very good start. The chief taste-tester in my kitchen had only positive reviews.

  • 2 T butter
  • 1/2 medium red onion, diced
  • 1 red pepper, diced
  • 64 ounces chicken broth
  • 4 stalks celery, diced
  • 2 cups frozen corn kernels
  • 1/4 to 1/2 cup chopped cilantro
  • 3 cups shredded cooked chicken
  • 1 cup salsa
  • 2 T heavy cream
  • lime juice
Melt butter in stock pot or large soup pan.  Saute onion & red pepper until soft.  Add chicken broth and celery. Bring to a boil. Simmer for 5 minutes.  Add corn, clilantro, and chicken. Simmer another 5 minutes.  Stir in salsa. Simmer for 5 minutes. Stir in cream. Serve with a splash of lime juice.