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Archive for the ‘"sausage"’ Category

P1010258Serves 2

1 Vegetarian Italian sausage, cut into bite sized pieces

6 Vegetarian meatballs

1 jar tomato sauce

6 baby bella mushrooms, diced

2 servings whole wheat pasta

ricotta cheese

1. Cook frozen vegetarian meatballs in the tomato sauce while it heats with the lid on and bring a large pot of water to a boil.

2. While the water for the pasta is boiling and the tomato sauce is heating, brown the mushrooms and sausage in a small amount of olive oil or cooking spray.

3.  When the water is boiling add the pasta and at the same time add 3/4 of the sausage/mushroom mixture to the tomato sauce.

4. The timing on this always works out for me, if I start heating the sauce and the water at the same time, the meatballs are cooked by the time the pasta is done.

5. Top the pasta with sauce and the remaining sausage and mushrooms. Serve with a scoop of ricotta cheese and sprinkle with black pepper.

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This one is a little more time consuming than my usual recipes, but really really worth it!  It made a lot, probably enough for 3 people.

1 cup arborio rice

about 2 cups water seasoned with salt and pepper

1/2 Tbs butter

olive oil

2 cloves garlic

1/2 cup chopped onion, divided in half

2 carrots, peeled and pureed

splash of red wine

5 small summer squash, peeled and chopped

2 vegetarian italian sausages

1. Heat the water in a small saucepan either next to or behind the burner that you will use for the risotto. Since you will also be cooking vegetables and sausage in a pan, I recommend putting the veggies next to the risotto and the water behind it. This way the things that need stirring are in front.

2. Melt the butter and a little olive oil in your risotto pot.  Add one clove of chopped garlic and half of the onions.

3. While those things are heating chop the squash and sausage into bite sized pieces, and puree the carrot in a food processor or blender.

4. Once the onion and garlic are slightly browned add the carrot to the pot and stir making a paste on the bottom of the pot.

5. Add the rice and stir it around so that it is completely coated with the onion,garlic,carrot,butter,olive oil.

6. At this point the water should be hot. Keep the burner on low and add a ladlefull of the water to the rice. Stir and let the water absorb. The rice pot should be on low heat as well.

7. While adding water and stirring, I like to multi task by sauteing the remaining garlic and onions with the squash and sausage in a pan with a little olive oil or cooking spray.

8. Continue to add the water, stir, and let absorb, until the risotto is the correct consistency. You may find that you need more or less than two cups of water.

8. When you are almost at the desired consistency add a splash of red wine.

9. The final step is to mix in the vegetable/sausage mixture once the risotto is finished.

10. It’s great topped with parmesan cheese.

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I just made this refreshing and protein packed lunch after a long run. Yum, I had to share it right away. FYI, this dish has about 20 grams of protein, 7 grams of fat, 250 calories, 7 grams of fiber, and about 20% of your daily iron requirement. Not bad, especially because it is so tasty and filling. It also could be an ad for Trader Joe’s.

This recipe serves 1:

1 vegetarian Italian sausage (I used the Trader Joe’s brand) cut into bite sized pieces

1/3 cup cooked lentils (I used the pre-packages Trader Joe’s brand)

1/4 rough chopped red onion

4 inches of garlic scape, 1/2 sliced and 1/2 finely chopped, or scallion, or clove of garlic

1/4 cup non fat plain yogurt (I recently discovered the Trader Joe’s European Style non fat yogurt, it’s not thick like Greek Yogurt, but it’s creamier than regular yogurt.)

1. Brown the sausage, onion, and sliced garlic scape in a frying pan coated with cooking spray. This should be quick, don’t let the onions get soggy. (If you have time, chill this mixture, if you’re really hungry like I was don’t worry about chilling it.)

2. In the bottom of your bowl combine the yogurt and the chopped garlic scape.

3. Add the lentils and mix with the yogurt.

4. Put the sausage, onion, garlic scape combo on top and you’re done.

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This serves 2:

2 vegetarian Italian sausages. I LOVE the Trader Joe’s brand, cut into bite sized pieces.

1/2 red onion, diced

1 zucchini, cut into half rounds

1 cup chopped mushrooms

1 cup halved grape tomatoes

salt, pepper, pepper flakes

This dish is as easy as you would imagine.  The key is to brown the sausage first (in a pan coated with cooking spray). Then put it aside and cook everything else until it reaches the consistancy that you lik. At the end add the sausage back in and make sure everything is evenly heated.  I seasoned it with a liberal amount of black pepper and a little bit of salt and red pepper flakes.

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