Spinach Tomato and Sausage Skillet over Angel Hair Pasta

IMG_3930.JPG

I am not a big fan of super saucy dishes unless it is curry. I feel that when things are over sauced it takes away from the real stars of the dish. The big players in this one are spicy sausage and chunky style sun dried tomatoes. The combination of these two offers a degree of savory-sweet (with a kick). It is my favorite flavor combo making this recipe a new favorite in my Rolodex. If you are into bold flavor and a meal that will feed your family for a few days than give this dish a try! This recipe was adapted from a beautiful recipe blog called Julia’s Album.

Time: 35 minutes

Serves: 8

Ingredients:

  • 1 lb Italian Sausage (I went with spicy but refine to your own taste)
  • 8.5 oz jar of sun dried tomatoes julienne cut in oil (reserve the oil you will use it to cook)
  • a pinch (or more) of red pepper flakes. I tend to like things spicy and opted for upwards to three pinches. Tailor it to your taste
  • 6 Roma tomatoes, chopped
  • One bunch of fresh basil, chopped (I am aware that “one bunch” is incredibly vague so to clarify just buy a packaged bunch of fresh basil from your market’s produce section)
  • 8 oz fresh spinach
  • 5 cloves of garlic, chopped
  • salt and pepper to taste
  • 1 lb angel hair pasta (or whatever pasta you prefer)

Directions:

  1. In a large skillet heat the entire contents the sun dried tomato jar over low heat. Once heated up the temperature to medium and add the sausage and red pepper flakes. Cook until the sausage is no longer pink.
  2. Add Roma tomatoes, basil, spinach, garlic, and salt/pepper to taste. Toss this mixture gently to be sure that all veggies get coated with the tomato oil goodness. Continue to cook until the spinach begins to wilt. Then remove the skillet from heat and cover it.
  3. Cook your pasta per the packaging, drain and add it to your sausage and vegetable skillet. Mix it all together and plate.
  4. One extra and totally optional tip is to reserve some of the spinach (or buy extra) and add crisp spinach to the dish as you plate it. This adds color, nutrients and a wonderful crunch to the dish. I highly recommend.
  5. Serve and enjoy!

*Photo is an original belonging to me

 

Advertisements

Southwest Style Quinoa Stuffed Peppers

14370238_10210214918587513_3339022021947708541_n-1

We have been eating so much cheese, pasta and take out recently that we needed to kick off this week with a healthy veggie dinner. I’m sure I don’t need to preach the benefits of quinoa too much these days because it has bee exhausted at this point, but I will highlight a few of my favorite qualities of this grain: gluten free, high in protein, high in fiber and super high in antioxidants. Just heed my advice and get this stuff into your diet immediately! This recipe is a slam dunk in that it is delicious without the fats, salt and carbs. Please note that I am not calling this recipe vegetarian or vegan because I did cook the quinoa with beef broth. YOU CAN make this vegetarian by cooking the quinoa with water.

Makes: 8 peppers     Calories: 176/stuffed half pepper    Time: prep- 30 mins, cook- 45 mins

Ingredients:

  • 4 bell peppers (the more round the better), cut in half with ribs and seeds removed
  • 1 cup dry quinoa, cooked according to package. I cooked mine with beef broth but you can use vegetable broth or just water.
  • 4 cloves of garlic, minced
  • 1/2 cup chopped green onion
  • 1.5 tsp cumin
  • 1.5 tsp chili powder
  • 1 tsp paprika
  • OPTIONAL: if you like a little heat 1/4 tsp cayenne pepper
  • 1 (15.25 oz) can of black beans, drained and rinsed
  • 1 (15.25 oz) can of sweet whole kernel corn, drained
  • 2/3 cup of your favorite salsa, we used “hot traditional”
  • OPTIONAL: cheese for topping

Directions:

  1. Cook quinoa according to package. This takes about 30 minutes so be sure to allot the time for this step.
  2. In a large bowl mix together cooked quinoa, garlic, green onion, spices, beans, corn and salsa.
  3. Prepare the peppers by halving them and cleaning out the ribs/seeds
  4. Scoop the quinoa mixture into each pepper halve and place in greased 9×13 baking dish.
  5. If you want to top the pepper with cheese do so now and cover the baking dish with foil.
  6. Bake for 35 minutes and remove the foil to bake for an additional 10 minutes.
  7. Serve and enjoy!

*Photo is an original belonging to me

*Recipe adapted from http://www.thegardengrazer.com

Three Bean Vegetarian Chili

1522069_10202694994114101_1273669727_n

After being on vacation for 10 days it is now time to get back into healthy cooking/eating mode. We went all vegetarian this week and I have to admit I’m feeling pretty good about it. Perry requested that I try to make something that isn’t just vegetables on a plate, and what better way to do that then a veggie chili. The base of this recipe came from Betty Crocker, but I really built on her original recipe. I’m sure her chili is great but this recipe is better 🙂 We’ve packed this chili with three different kinds of beans to not only give an awesome taste and texture but to also increase our protein and fiber intake. To add a smokey flavor to our chili we used fire roasted diced tomatoes and it was absolutely delectable!

Serves: 6+     Calories: 387 per 3/4 cup serving     Time: 60 minutes

Ingredients:

  • 1 tbsp vegetable oil
  • 1 large onion, chopped
  • 1 large green bell pepper
  • 1 large yellow bell pepper
  • 4 cloves of garlic, finely chopped
  • 2 fresh jalapeño peppers, finely chopped (if you like spice leave in the seeds.. Also Betty Crocker suggests serrano chiles if you do not like jalapeño peppers.)
  • 1 (15 oz) can of black beans, drained and rinsed
  • 1 (15 oz) can of kidney beans (I used dark red), drained and rinsed
  • 1 (15 oz) can of garbanzo beans, drained and rinsed
  • 2 (14.5 oz) cans of fire roasted diced tomatoes
  • 1.5 cups of water
  • 1.5 tbsp chili powder
  • 1.5 tsp ground cumin
  • .5 tsp kosher salt (+more to taste)
  • 1 cup frozen corn
  • If you want to have a thick broth have some flour on hand, or even better masa flour 🙂
  • Optional: Greek yogurt and fresh cilantro to top

Directions:

  1. In a large saucepan heat vegetable oil over medium heat. Add onion, bell peppers, garlic and jalapeños. Cook for 5-7 minutes until veggies are tender. Stir frequently as to not burn.
  2. Stir in beans, tomatoes +juice, water, chili powder, cumin, and salt. Bring to a boil then reduce heat to simmer and cover. Simmer for 30 minutes, stirring occasionally.
  3. Cut in frozen corn and bring back to a boil. Once boiling, reduce heat to a simmer once more and cook uncovered for 5 minutes
  4. OPTIONAL: If your broth is too watery for your liking you’ll want to follow this step.  Scoop about a cup of broth from the saucepan. To that cup of broth add 1-2 tbsp of flour and mix until combined. Once combined add the broth back to the saucepan and mix it into the chili. Repeat this process until you find the texture you like. I had some masa flour on hand, which in case you are unaware is the flour used to make tamales. I used this instead of regular flour and it added an even more earthy corn taste that was perfect for this chili! Add additional salt to taste.
  5. Top with you favorite extras and enjoy!

*Photo is an original belonging to me

*Betty Crocker inspired the base and the recipe for her chili can be found at http://www.bettycrocker.com/