With a few fresh ingredients...
Ingredients
3 Links Hot Turkey Sausage
1 Onion, Chopped
2 Garlic Cloves, Chopped
1 Green Pepper, Diced
1 can Chopped Tomatoes
1 jar Roasted Red Peppers, Drained
1 can Artichoke Hearts, Drained and Chopped
1 can Vegetable Broth
Fresh Basil
Grated Peppercino Romano
3/4 lb. Pasta (I used whole wheat and it was great!)
1. Bring water to boil for pasta while you begin the sauce.
2. In a large pan drizzle 1 Tbsp Ex Virgin Olive Oil. Remove the Sausage casings and brown breaking up the meat as you cook.
3. Add the onion and continue to cook until the onion is soft. Stir in the garlic and green pepper. Cook for three minutes.
4. Stir in the Roasted Red Peppers and Artichoke Hearts and add a can of vegetable broth.
5. Add the pasta to the boiling water and saute the sauce for 10-15 minutes.
6. Turn off the heat and stir in cheese and basil to the sauce and then toss in the pasta and serve!
Enjoy
Sunday, March 18, 2007
Friday, March 2, 2007
My Favorite Quick Afterwork Meal
I made this out of what I had in the house one night a few weeks ago and added some extra ingredients the second time around, fresh rosemary in the broth would add a lot of flavor but I didn't have any on hand either of the times I've made it - you can also forgo making this with meat at all and simply make the white beans, spinach and tomatoes for a tasty warm salad.
This dish is a great after work meal because it is a one pan recipe and takes under 20 minutes to prepare, there is little chopping and prep work involved and all of the elements cook very quickly.
What you need:
Shallot
2 Cloves of Garlic
Boneless Pork Chops
1 Can White Beans
1 Pint Grape Tomatoes
1 Bag Spinach
Extra Virgin Olive Oil
Salt
Pepper
2 Tbsp Flour
What would make it nicer:
Rosemary
Dry White Wine
1. Trim the fat and butterfly the pork chops and then flatten to about 1/4" thick. Lightly dredge through flour.
2. Using a large skillet add a small amount of olive oil and heat, saute pork chops for about 3 minutes on either side, until cooked through. Set pork chops aside.
3. Heat 2 Tbsp. ExVirg OO in large pan, add shallot and saute till soft, add in garlic for about one minute more. Scrape bottom of pan with a wooden spoon to pull up the flavor from the pork chops.
4. Add in Can of White Beans, chicken broth, and a splash of white wine - cook 2 minutes.
5. Add in bag of spinach and cover, stirring occasionally until spinach is cooked, about 4 minutes.
6. Add in cherry tomatoes and cooked pork chops for a just a few more minutes or until tomatoes start to burst.
This dish is nice and light, a simple baguette compliments it well but turning the bread into crostini is very yummy and a nice way to eat the warm white beans. To do this slice the bread 1/4" thick and brush each slice with ExVirg OO, place under the broiler for 2-3 minutes keeping a close eye that it doesn't burn.
If you are not a fan of pork this dish would work well with thin boneless chicken breasts as well.
Enjoy!
This dish is a great after work meal because it is a one pan recipe and takes under 20 minutes to prepare, there is little chopping and prep work involved and all of the elements cook very quickly.
What you need:
Shallot
2 Cloves of Garlic
Boneless Pork Chops
1 Can White Beans
1 Pint Grape Tomatoes
1 Bag Spinach
Extra Virgin Olive Oil
Salt
Pepper
2 Tbsp Flour
What would make it nicer:
Rosemary
Dry White Wine
1. Trim the fat and butterfly the pork chops and then flatten to about 1/4" thick. Lightly dredge through flour.
2. Using a large skillet add a small amount of olive oil and heat, saute pork chops for about 3 minutes on either side, until cooked through. Set pork chops aside.
3. Heat 2 Tbsp. ExVirg OO in large pan, add shallot and saute till soft, add in garlic for about one minute more. Scrape bottom of pan with a wooden spoon to pull up the flavor from the pork chops.
4. Add in Can of White Beans, chicken broth, and a splash of white wine - cook 2 minutes.
5. Add in bag of spinach and cover, stirring occasionally until spinach is cooked, about 4 minutes.
6. Add in cherry tomatoes and cooked pork chops for a just a few more minutes or until tomatoes start to burst.
This dish is nice and light, a simple baguette compliments it well but turning the bread into crostini is very yummy and a nice way to eat the warm white beans. To do this slice the bread 1/4" thick and brush each slice with ExVirg OO, place under the broiler for 2-3 minutes keeping a close eye that it doesn't burn.
If you are not a fan of pork this dish would work well with thin boneless chicken breasts as well.
Enjoy!
Thursday, March 1, 2007
A Burger at Paul's
A burger review is a funny way to start a cooking blog...but my food life is made up of eating out, ordering in and cooking a lot so I'm going to try to chronicle what I like, what I hate, what I do well and what I need help figuring out from all of those experiences.
Tonight I didn't cook, instead I feasted on a fine burger from Paul's Place on Second Avenue and St. Mark's in NYC.
The burger was good, although the English Muffin not over sized making it difficult to eat the 8oz patty. The fries were slightly soggy but the brown gravy rich and yummy and together a perfect bite.
In the end it was a noteworthy burger but what really made Paul's standout is the large bowl of pickles waiting on each table, a tong and spare plate invites diners to help themselves even before the drinks are ordered. A yummy way to start any meal, these pickle chips were perfectly sour with a good crisp and made it a place to revisit...
At 6pm we had our choice of tables but the greasy inexpensive bites are the kind that will form a line later in the night as happy hours come to an end. Visit once to make sure you taste one of the city's better burgers (I didn't say the best).
Tonight I didn't cook, instead I feasted on a fine burger from Paul's Place on Second Avenue and St. Mark's in NYC.
The burger was good, although the English Muffin not over sized making it difficult to eat the 8oz patty. The fries were slightly soggy but the brown gravy rich and yummy and together a perfect bite.
In the end it was a noteworthy burger but what really made Paul's standout is the large bowl of pickles waiting on each table, a tong and spare plate invites diners to help themselves even before the drinks are ordered. A yummy way to start any meal, these pickle chips were perfectly sour with a good crisp and made it a place to revisit...
At 6pm we had our choice of tables but the greasy inexpensive bites are the kind that will form a line later in the night as happy hours come to an end. Visit once to make sure you taste one of the city's better burgers (I didn't say the best).
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