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.

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.

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.