Carrots with Sausage and Rosemary

 

In my attempt to stuff more vegetables into my face, I found this carrot recipe. I know, I know, it’s not exactly a vegetable dish, because one of the ingredients is sausage, the sausage really did add an element to the carrots that I don’t know how you’d recreate without it. The combination of the rosemary, carrots, and sausage was perfect. I couldn’t ask for a better veggie dish.

Carrots with Sausage and Rosemary

Ingredients
3 lbs carrots, cut into slices
2 tbsp olive oil
3/4 lb turkey sausage
1 onion, finely chopped
1 tbsp rosemary, chopped
1 tbsp tomato paste
1/2 cup water

Directions

1. In a large pot of boiling water, cook the carrots over high heat until tender, about 7 minutes. Drain the carrots in a colander.

2. In a large, deep skillet, heat the olive oil. Add the sausage and cook over moderate heat. Break up the sausage while cooking and cook for about 4 minutes, until no longer pink. Add the onion and rosemary and cook for about 6 minutes, until the onion is softened. Stir in the carrots and cook until heated through.

3. Stir together the tomato paste and the water. Add to the carrots and stir well.

* serves 12
* 113 calories per serving
* Shared with Mealtime Monday

Egg Noodle Casserole

I don’t really have any commentary on this post. It was an easy pasta dish that tasted great.

Egg Noodle Casserole
(inspiration)

Ingredients
2 cups egg noodles
1 egg
1/2 tbsp heavy cream
1/2 tsp Dijon mustard
1 green onion stalk, sliced
1/2 cup pepper jack cheese, shredded
1/4 cup cheddar cheese, shredded
1/4 cup parmesan cheese, shredded
1/4 cucumber, diced
1 1/2 oz ground beef
1 sausage link, of your choice

Directions

1. Heat oven to 350. Grease a casserole dish.

2. Boil noodles according to the package directions. Drain and set aside.

3. In a small pan, saute sausage, ground beef, and zucchini until the meat is cooked and the zucchini is soft.

4. In a small mixing bowl, mix eggs, cream, mustard, and some salt and pepper.

5. In a medium mixing bowl, add noodles, sausage, ground beef, zucchini, green onion, cheddar, pepper jack, half the parmesan, and the egg mixture. Mix well so everything is covered with the egg mixture. Top with the remaining parmesan.

6. Bake for 30 minutes.

* serves 3
* Shared with Presto Pasta Nights hosted by Culinary Vibes

Hawaiian Flavored Sausage

This is a recipe that I have handwritten in my recipe box. For being as flavorful of a dish as it is, it’s quick to make. The sausage I used probably weren’t the best choice, I had sausage with cheddar cheese in them, but I was making due with what I had. A plainer sausage is better suited for the dish – or even maybe an apple chicken sausage or something similar. The cheesey sausages weren’t bad, but it wouldn’t be a first choice.

Also, I used the Orange Muscat Champagne Vinegar that I received in June’s Foodie Penpal Exchange. It was a nice touch!
I’m definitely going to continue foodie penpals to get more ingredients to line my kitchen shelves!

Hawaiian Flavored Sausage

 Ingredients
1 1/2 tbsp vegetable oil
1/2 onion, chopped
1 1/2 tomatoes, chopped
4 links sausage of your choice
1/2 tbsp cornstarch
1/2 tbsp ground ginger
1/2 tbsp soy sauce
1/2 tbsp  Orange Muscat Champagne Vinegar from Trader Joe’s
1 cup apricot preserves
1 cup pineapple chunks

Directions

1. Heat the vegetable oil in a skillet (or a wok, but I don’t have one.) Cook the onions, tomatoes, and sausage in the oil for about 10 minutes.

2. In a small bowl combine the cornstarch, ginger, soy sauce, vinegar, and apricot. Mix well.

3. Mix the apricot mixture into the cooking sausage. Bring to a boil and cook until the sauce is thick and bubbly.

4. Add in pineapple chunks. Lower the heat and cook until the pineapple is cooked all the way through.

* serves 2
* shared with Mealtime Monday

Tomato and Sausage Pilaf

This last semester of law school had me effectively fall off the planet. As of last night though I am now 66% done with law school – only one year left!

If this blog were actually entitled Law Student Eats or something (as opposed to it being my Cookbook) these last few months of food would be filled the nastiest foods ever. I have eaten a lot of hot dogs and chili fries, hamburgers, pizza, and Chinese food. I am not saying any of those are actually nasty, because they taste really good . . . But I have hardly been healthy and unfortunately I’ve noticed a major increase in my weight in the last few months. This is very disappointing given how much I lost last year. I don’t want it all to be for nothing, so it’s time I pull myself together again and start making meals that matter and reexplore my kitchen and have fun.

My around the world challenge, like I’ve mentioned, was entirely set-back by my hectic life. But I will be making those missed out ‘trips’ up starting next meal plan hopefully. If not, I do still plan to make 52 dishes from other countries – we will just see how it pans out.

My school work has really gotten in the way of cooking. I was also disappointed that I wasn’t able to participate in Food ‘n Flix last month because I just had no time to watch the movie. I already have my dish picked out though for this month’s movie, Sideways. I plan to make it Friday this week. I just need to go to the store and get some wine first. To participate in this fun event check it out here.

Now with that being said and all my talking out of the way, this pilaf was delicious. I usually mess rice up if it’s not cooked traditionally (or in a rice cooker.) This recipe was surprisingly simple, left me with fluffy (not burnt) rice, and tasted delicious.

Tomato and Sausage Pilaf
(source)

Ingredients
1 1/2 tsp olive oil
9 oz smoked sausage, sliced
1/2 onion, finely chopped
1 clove garlic, minced
3/4 cup basmati rice
2 1/2 oz mushrooms, sliced
1 cup crushed tomatoes
1/2 cup + 2 tbsp chicken broth
1/2 cup frozen peas

Directions

1. Preheat the oven to 350.

2. Heat 1/2 tsp of olive oil in a large frying pan over medium heat. Add sausages and cook, turning occasionally, for 10 minutes. Transfer to a plate and set aside.

3. Add 1/2 tsp of olive oil, onion, and garlic to the frying pan. Cook for 5 minutes, or until soft. Add the rice, and cook stirring for 1 minute. Transfer to an ovenproof dish. Place sausages on top of rice.

4. Add the remaining oil and mushrooms to the frying pan. Cook for 2 or 3 minutes, until the mushrooms begin to release liquid. Add the tomato and broth; bring to a boil. Pour over rice and stir to combine. Cover dish with tight-fitting lid.

5. Bake for 40 minutes. Add peas. Bake covered for 5 more minutes.

* serves 2

Easy Jambalaya

Jambalaya, a-crawfish pie and-a file gumbo
‘Cause tonight I’m gonna see my ma cher amio
Pick guitar, fill fruit jar and be gay-oh
Son of a gun, we’ll have big fun on the bayou.
Hank Williams Jr.

While this obviously isn’t a traditional jambalaya, it was tasty and it was easy.

Easy Jambalaya

Ingredients
1 tbsp canola oil
3 stalks celery, chopped
2 small red bell peppers, chopped
1 medium onion, chopped
3 cloves garlic, minced
1/2 tsp dried rosemary
1/2 tsp dried thyme
1/2 tsp ground cumin
2 tsp chili powder
1/2 tsp paprika
1 1/2 cups dried rice
2 cups water
15 oz fire roasted petite diced tomatoes
1 bay leaf
1/2 tsp kosher salt
1/4 tsp ground black pepper
2 tbsp parsley, chopped
1 chicken sausage, sliced
15 oz boneless skinless chicken breast, cut into chunks
5 oz raw shrimp, deveined and peeled

Directions

1. Heat the oil in a pot. Once hot add in the vegetables and cook until the onion is translucent. Add the spices and saute for a minute.

2. Add the rice and saute for a few minutes to toast. Add the tomatoes, water, chicken, salt, and pepper. Cover and simmer for 30 minutes or until the rice is tender.

3. Remove the bay leaf. Add the sausage, shrimp, and parsley. Cook for about 5 minutes, until the shrimp are pink.

* serves 4
* 550 calories per serving

Sausage Broccoli Noodles

Sausage Broccoli Noodles

Ingredients
4 oz uncooked pasta
2 links of sausage, I used a spicy chicken sausage
2 1/2 oz mushrooms, sliced
1 tbsp Brummel&Brown, yogurt spread or other butter substitute
1 tsp garlic, minced
1/2 tbsp cornstarch
3/4 cup milk
3/4 cup broccoli
1/2 cup shredded Cheddar cheese

Directions

1. Cook the pasta according to the directions on the package. Cook the broccoli in another boiling pot of water. Meanwhile, in a large skillet saute the sausage and mushrooms in the butter substitute, until the mushrooms are brown and tender. Add the garlic and cook 1 more minute.

2. Combine the cornstarch and milk until smooth; gradually add to the skillet with the mushrooms and garlic. Bring to a boil and cook for 2 minutes, until thickened. Drain the pasta and broccoli and add to the sausage mixture. Stir in cheese and cook until melted.

* 518 calories per serving
* serves 2