Joybee, What's for Dinner? : Sausage

Showing posts with label Sausage. Show all posts

Friday, December 18, 2015

Turkey and Asparagus Skillet Pasta

A one dish meal of turkey Italian sausage and asparagus, with pasta in tomato sauce, plus cheese all cooked in only one skillet.

Both of my parents worked while I was growing up so when my sisters and I were old enough to use the stove we each had a night to prepare dinner for the family. Since we were not very experienced cooks my mom would buy easy to prepare meals like hamburger helper. This dish reminds me of hamburger helper, from my childhood, but it's so much better.

Like #HamburgerHelper but better | Turkey & Asparagus #SkilletPasta [Tweet this]

This is great for a busy night when you don't have a lot of time to spend on dinner. It's ready in about 30 minutes and it doesn't require much prep. Also, it's all cooked in the same skillet so you don't have much clean-up. My favorite thing about skillet pasta is that you don't have to move and lift a large pot of boiling water (I have balance problems so I have to use one hand to keep me balanced when I stand and I need both to lift and drain large pasta pots...hence my difficulty). I think skillet pasta tastes even better than pasta the usual way. As the pasta simmers in its sauce and water I think it picks up much more flavor than pasta just topped or tossed with sauce. This is my new favorite way to cook pasta.

#Dinnerin30: Turkey and Asparagus #SkilletPasta [Tweet this]

Turkey and Asparagus Skillet Pasta

Cook time: 30 minutes
Servings: 4-6

Ingredients:

1 pound turkey Italian sausage
1 Tbsp olive oil
1 28 oz can of stewed tomatoes
2 Tbsp dried basil
1 Tbsp dried minced onion
1/4-1/2 cup roasted garlic (or 2 Tbsp garlic powder)
1 bunch of asparagus, chopped (about 2 cups)
1 13 oz box of whole wheat rotini
3 cups water
salt and pepper to taste
1/2 tsp red pepper flakes (optional)
1/4 cup parmesan (optional)
1 cup mozzarella (optional)

Brown the ground Italian sausage in a 12-inch skillet, over medium heat, until cooked through.

Meanwhile, add tomatoes, basil, onion, and garlic to blender and puree.

Once sausage is cooked pour in the olive oil and tomato puree. Add the asparagus and pasta then pour in the water (until pasta is just covered). Add salt, pepper, and red pepper flakes (if using) and bring to a boil.

Reduce heat to low, cover and let simmer for 15-20 minutes until most of the liquid is absorbed and pasta is just a little undercooked (not quite al dente).

Turn off heat, stir in cheeses (if using), cover, and let set for about 10 minutes. The last of the liquid will absorb into the pasta, pasta will be tender, and cheese melted.

Serve immediately.

Makes about 6 servings.

Enjoy.

For more pasta recipes check out:

Sun-dried Tomato Olive and Asparagus Pasta

Clam Linguine -

Mushroom Spinach

Tomato Pasta -

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Friday, December 11, 2015

Slow Cooker Kielbasa and Cabbage

Yum

A simple meal of polish sausage and cabbage cooked in a slow cooker.

Kielbasa is easy, versatile, and delicious. It's also quick to prepare because, usually, it comes fully cooked. Just reheat and serve. I love to keep some in my freezer for busy nights.

Keep #kielbasa on hand 4 easy meals: #SlowCooker Kielbasa&Cabbage [Tweet this]

Cabbage is a natural pairing for kielbasa. Cooking cabbage makes it tender and sweet and I always sprinkle on some caraway seeds for even more flavor. I just love the simplicity of sausage and cabbage. But don't let it simplicity fool you. It's absolutely delicious.

Simple and delicious SlowCooker KielbasaandCabbage [Tweet this]

The slow cooker makes this meal even easier. Just chop up the cabbage (I added carrots for more color) and kielbasa the night before then throw it all in a slow cooker and set on low for 6-8 hours. When you get home your house will smell amazing and dinner will be ready.

Need an #easymeal? #SlowCooker Kielbasa and Cabbage [Tweet this]

Slow Cooker Kielbasa and Cabbage

Servings: 4-6
Cook time: 6-8 hrs

Ingredients:

2 links kielbasa
1 head green cabbage
2-3 carrots
Caraway seeds to taste
1/2 cup sauerkraut and juice (optional)
Salt and pepper to taste

Roughly chop cabbage. Slice carrots (I used my food processor to do this quickly) with or without peel whatever you prefer. Cut sausage in 2-inch pieces (or leave whole...again whatever you like)

Place the cabbage and carrots in the bottom of a slow cooker. Sprinkle on some caraway seeds, salt, and pepper. Add sauerkraut if using (I just had some in the fridge and wanted to finish it...it does add a delightful little tang to the dish). Top with the sausage and set on low for 6-8 hours.

Makes about 4-6 servings. Serve with potatoes (you could probably add potatoes to the slow cooker but I preferred roasted), spicy mustard, and cold beer.

Enjoy.

For more recipes using sausage check out:

Sausage and Bean Sweet and Sour

Easy Sausage and Peppers (3 Ways)

Lentil Soup -

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Friday, July 24, 2015

Sun-dried Tomato, Olive, and Asparagus Pasta

Yum

Sun-dried tomatoes, olives, asparagus and Italian sausage in a chunky pasta sauce served over whole wheat pasta and topped with parmesan.

Pasta. I love making my own pasta sauce. It's actually pretty simple and you can add just about anything you like to it. I always keep diced tomatoes in my pantry for homemade pasta sauce (they are useful in many other recipes too). So if I have nothing in the house to eat I can usually throw together some kind of pasta dish.

Diced tomatoes are a useful pantry staple. [Tweet this]

I love sun-dried tomatoes. They are super flavorful and have a great chewiness. I'll eat them by themselves, as a spread, in sauces, they are very versatile and enhance any dish to which they're added. When I thought about making a pasta sauce they were a natural choice.

Sundried tomatoes are super flavorful and versatile. [Tweet this]

Everything else in this pasta was added on a whim, I knew I wanted a sun-dried tomato pasta sauce, but that was all I planned. I had some thawed Italian sausage so that seemed like an obvious addition. The jar of olives was beside the tomatoes so I figured it wouldn't hurt to add some. Then, I didn't feel like cooking the asparagus separately for a side vegetable so in the sauce it went. Everything together made an absolutely delicious, flavorful, and filling meal. Sometimes the most unplanned concoctions turn out to be the most delicious.

Unplanned concoctions can turn into delicious meals. [Tweet this]

Sun-dried Tomato, Olive, and Asparagus Pasta

Cook time: 30-45 minutes
Servings: 4-6

Ingredients:

1/2 -3/4-pound spicy Italian sausage
2 Tbsp olive oil
2 cloves garlic, minced
1 shallot, minced
1 can of diced tomatoes
1 Tbsp dried basil
1 tsp dried oregano
15 sundried tomatoes, sliced
10 olives, sliced
1 bunch asparagus cut bite-sized

In a large skillet, over medium-high heat, brown the sausage. When sausage is mostly cooked, drain away excess grease.

Lower heat to about low to medium-low and add the oil, garlic and shallots. Cook and stir until just tender and fragrant then add everything but the asparagus. Cover and let simmer for about 30 minutes.

Meanwhile cook pasta.

Uncover the skillet and add the asparagus and a little wine or pasta water if needed for more liquid. Cook until asparagus is tender to your liking (I like my asparagus somewhat crisp but if you like it pretty soft feel free to add it with all of the other ingredients).

Taste and add salt and pepper as needed.

Remove from heat and serve over pasta of your choice. Makes 4-6 servings.

Top with parmesan if you like.

Enjoy.

For more pasta recipes check out:

Very Veggie Pasta -	Mushroom Spinach Tomato Pasta	Chicken Parmesan -
Blue Cheese Alredo	Shrimp Scampi	Clam Linguine

Linked to: Best of the weekend, Pretty Pintastic, 2 Cup, Treasure Box, Lou Lou Girs, Talk, Wake Up, Whimsy, Full Plate, Freedom, Food Friends

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Friday, May 15, 2015

Lentil soup

Yum

A bold and spicy soup with hot Portuguese sausage and healthy lentils.

Lentils are powerful little legumes. They are packed with protein and fiber while being relatively low in calories. They are very versatile too. Lentils make great curries, soups, stew, and salads. Another great thing about lentils is that they are quick to cook compared to other legumes like beans and don't require soaking (although I've read that soaking them overnight helps make their nutrients more digestible...I usually don't plan ahead enough to do that, though).

Lentils are powerful little legumes [Tweet this]

Lentil Soup

Servings: 2-4

Cooking time: 45-60 minutes

Ingredients:

1 Tbsp olive oil
1 small carrot. diced small
2 stalks celery, diced small
1/2 medium onion, diced
1 jalapeno, diced
1 spicy sausage (I used hot Portuguese sausage), sliced
2 cloves garlic, minced
1 cup lentils (I think I used green lentils)
1 can of diced tomatoes, drained
3 cups water
1 tsp chicken bullion
1 tsp ground cumin
1/2 tsp ground coriander
1 Tbsp paprika
1/4 tsp smoked paprika (optional)
Salt and pepper to taste

In a large stock pot, over medium heat, cook the vegetables in oil until tender. Add the sausage and continue cooking until it curls then add the garlic and lentils.

Stir and continue cooking until garlic is fragrant then add the tomatoes, water, and bullion.

Add the spices and bring to a boil.

Lower the temperature and simmer, over low heat, for about 30 minutes or until lentils are tender. Add more water or chicken broth if needed. Taste for seasoning and adjust.

Makes 2-4 servings.

Enjoy.

For more soup recipes check out:

Cauliflower and Chickpea Soup

Green Pea Soup -

Black Bean Soup -

For more lentil recipes check out:

Sambar

Lentil Caprese Salad

Arhar Dal

Linked to: Treasure Box, 2 Cup, Lou Lou, Whimsy, Tickle My Tastebuds, Wake Up, Full Plate, Freedom, Foodie Friends

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Friday, April 24, 2015

Spinach Artichoke Quiche

Yum

A quiche packed with turkey sausage, cheese, spinach, and artichoke hearts.

I don't like eggs. I've tried them scrambled, fried, and boiled and I just don't love them. However, I love quiche. Probably because there is so much else added in you don't just taste the eggs. I often need eggs for something I'm baking and most cakes and breads only use a few so I end up with extra eggs. What is a person who doesn't like eggs do? I either hard boil them for my husband to have as an after workout snack or I make quiche. Quiche is one of my favorite egg dishes.

I don't like eggs, but I love quiche. [Tweet this]

Many people complain that quiche isn't filling (check out my rant on Quiche) but they must be eating the wrong quiche. This quiche is incredibly filling and delicious. It's packed with marinated artichoke hearts, spinach, Monterey Jack cheese, and turkey breakfast sausage. It's terrific and filling enough for any meal.

Quiche not filling? You're eating the wrong quiche. [Tweet this]

Spinach Artichoke Quiche

Ingredients:

1/2 pound ground turkey breakfast sausage
2 cups artichoke heart quarters
2 cups frozen spinach
5-6 eggs
1 cup milk
1-2 cups Monterey Jack cheese, shredded
2 Tbsp granulated garlic or garlic powder
2 Tbsp dried minced onions
Salt and pepper to taste
1 pie crust (I used Easy Pie Crust)

Preheat oven to 450F.

Line the pie crust with a double thickness of foil and bake at 450F for 8 minutes. Uncover and continue to bake for 3-5 minutes more. Remove crust from oven and lower oven temperature to 325F.

Brown and crumble the sausage over medium heat in a large fry pan until cooked through. Allow to cool and remove to a large bowl.

Thaw spinach and squeeze out excess moisture. Place spinach and artichokes in a food processor and pulse a few times until roughly chopped (or chop them by hand). Add to the bowl of turkey.

To the bowl with turkey, spinach, and artichokes add the eggs, milk, and the rest of the ingredients. Beat until well mixed then pour into prepared pie crust.

Bake at 325F for 45-60 minutes until set and browned on top (a knife inserted in the center will come out clean).

Remove from oven and let cool for 10-15 minutes before slicing and serving. Makes 1 8-9 inch quiche. Serves 6-8.

Enjoy.