Savory Sausage and White Bean Stew from The Family Dinner

The Family Dinner is a wonderful cookbook and this is a wonderfully easy yet flavorful dish.

Ingredients:

• 1/4 cup olive oil, divided
• 4-medium size organic Italian-style sausages, turkey, chicken or pork. (I suggest Adele Italian Sausage)
• 1 cup bread crumbs (they suggest panko because they are crunchier; or if you make your won bread crumb out of day-old bread, that would be great too.I used gluten free bread crumbs.)
• 3 fresh sage leaves, chopped
• 5 cloves garlic, finely chopped & divided
• 1/2 cup Parmesan cheese
• 1 medium onion, sliced
• 1 bay leaf
• 1 sprig rosemary, chopped
• 1 cup white wine
• 1 1/2 cups canned diced tomatoes, drained (I used one can of petite diced tomatoes)
• 3 15-ounce cans white beans, rinsed and drained (cannellini or great northern), or 5 cups home-cooked beans
• 2 cups chicken stock (I make sure mine is gluten free)
• salt and pepper to taste
• juice of 1 lemon
• handful of chopped parsley

Drizzle a large skillet with 2 tablespoons of olive oil and over medium heat, saute the sausages so they are golden brown and crisp on each side, about 10 minutes. Then slice them on the bias, or into small bite size pieces...put them aside.

In the same pan, saute the bread crumbs, sage, 1 clove chopped garlic and Parmesan until they are crunchy and golden brown. You might need to add a little olive oil. Put the bread crumbs aside too.

Wipe out the pan, add 2 more tablespoons olive oil, and saute the onion until it is caramel colored and has little crispy edges. Add the remaining garlic, bay leaf and rosemary, stir for a moment, then add the wine and tomatoes, letting it all simmer for 2 to 3 minutes.

Add the beans and chicken stock, then nestle the sausage into the pan among the beans. Let it all gently simmer until the sauce has evaporated a bit and the beans are lovely and creamy. Season with salt and pepper.

Top with the bread crumbs, lemon juice and a shower of parsley.

Serve with a simple mixed green salad and whole grain mustard.

Carrot Souffle'

From Cooking Light Magazine

Because this dish contains no beaten egg whites, it is not a true souffle'. The name is derived from its light airy texture. Similar in color and flavor to sweet potato casserole, it pairs well with ham or turkey.

7 cups chopped carrot (about 2 pounds)
2/3 cup granulated sugar
1/4 cup fat-free sour cream
3 tablespoons all-purpose flour
2 tablespoons butter, melted
1 teaspoon baking powder
1 teaspoon vanilla extract
1/4 teaspoon salt
3 large eggs, lightly beaten
cooking spray
1 teaspoon powdered sugar

preheat oven to 350 degrees

cook carrot in boiling water 15 minutes or until very tender; drain. Place carrot in a food processor; process until smooth. Add granulated sugar and next 7 ingredients (granulated sugar through eggs); pulse to combine.

Spoon mixture into a 2-quart baking dish coated with cooking spray. Bake at 350 degrees for 40 minutes or until puffed and set. Sprinkle with powdered sugar.

Yield: 8 servings (serving size: 1/2 cup)

Carrot Ring

Carrot Ring

serves 8

preheat oven 375 degrees

2 1/2 - 3lbs carrots peeled, diced & cooked
1/2 - 3/4 cup brown sugar
1/4 lb butter
salt & pepper

cook carrots, add butter & mash
add other ingredients
place in a ring mold which has been sprayed with Pam
refrigerate until needed
back 20 minutes at 375 degrees

nice to add peas to center for cover after removing from ring mold

Apple Bread by Phyllis Herlocher (with modifications by Cate)

prep time: 20 minutes
bake time: 40 minutes
loaves: 2 servings: 32

Ingredients:

3 cups all-purpose flour
2 teaspoons cinnamon
dash of nutmeg
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon (or less) of salt
1/2 cup vegetable oil
2 cups sugar (actually, I cut the sugar in have and added about 3/4 cup applesauce instead)
2 eggs, beaten
1/2 teaspoon vanilla
2 cups apples (any variety) - peeled, cored and coarsely chopped
dash or two of milk
1 cup broken walnuts (pecans work well too)

Directions:

1. In small bowl, combine flour, cinnamon, nutmeg, baking soda, baking powder and salt; set aside.
2. In large mixing bowl, place oil, sugar, applesauce, eggs, vanilla and apples. Mix.
3. Stir in flour mixture slowly. Batter will be ultra thick. If too thick, add a couple tablespoons of milk so that batter is still thick and not runny.
4. Add walnuts and mix.
   Divide mixture between two greased bread pans.
5. Bake at 350degrees for 40-45 minutes or until bread tests done (does the knife come out clean?)
6. Cool for 10 minutes on wire rack before removing from pan.

Lemon Pepper Shrimp Scampi from Cooking Light, March 2009

Sauteed asparagus makes a fine accompaniment.

Yield: 4 servings (serving size: 1/2 cup orzo mixture about 7 shrimp)

1 cup uncooked orzo (I made rice.)
2 tablespoons chopped fresh parsley (I dud bit use.)
7 teaspoons unsalted butter, divided (I did not use salt but used salted butter.)
1 1/2 pounds peeled and deveined jumbo shrimp
2 teaspoons bottled minced garlic
2 tablespoons fresh lemon juice
1/4 teaspoon black pepper

Cook orzo according to package directions, omitting salt and fat. Drain. Place orzo in medium bowl. Stir in parsley and 1/4 teaspoon salt; cover and keep warm.

While orzo cooks, melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Sprinkle shrimp with remaining 1/4 teaspoon of salt. Add half of shrimp to pan; saute 2 minutes or until almost done. Transfer shrimp to plate. Melt 1 teaspoon butter in pan. Add remaining shrimp to pan; saute 2 minutes or until almost done. Transfer to plate.


Melt remaining 1 tablespoon butter in pan. Add garlic to pan; cook 30 seconds, stirring constantly. Stir in shrimp, juice and pepper; cook 1 minute or until shrimp are done.

This was so easy and yummy. I also sauteed shrimp in the pan after removing the shrimp. SO GOOD!

Pork Chops with Hot Pineapple Salsa

I cannot remember where this recipe comes from (a magazine) and I was distraught when I couldn't locate it. Thankfully, I found it when we relocated from MD to SC.

The salsa is heated through to bring out the flavors. It is also excellent served with grilled or broiled chicken and strongly flavored fish such as tuna, swordfish or sea bass.

pork chops:
1 tablespoon olive oil
1/2 teaspoon black pepper
1/2 teaspoon dried leaf thyme (crumbled)
1/2 teaspoon lemon juice
4 center cut pork chops, about 3/4 inch thick

hot pineapple salsa:
1 can (20 oz) crushed pineapple, undrained
1 can (16oz) black-eyed peas, drained and rinsed
1/3 cup finely chopped sweet red pepper
1/2 cup finely chopped red onion
2 jalapenos, seeded and finely chopped (I use one.)
1/4 cup fresh parsley. (I would use cilantro.)
1/2 teaspoon salt
1/4 teaspoon cumin

1. preheat oven to broil (I use the grill or my George Foreman.)
2. combine oil, pepper, thyme and lemon juice in a small bowl. Brush evenly on both sides of pork chops.
3. prepare hot pineapple salsa: combine pineapple, beans, sweet red pepper, onion, jalapeno pepper, parsley, salt and cumin. Heat in a medium sauce pan. Place over medium heat until heated through, stirring occasionally, about 5 minutes.
4. place pork chops on broiler pan rack. Broil 6 inches from heat for 14-16 minutes, turning once, or until cooked through and meat is no longer pink in center.
5. Serve pork ch0ps with warm pineapple salsa an steamed carrots or broccoli.

Pan Roasted Chicken Cutlets with Maple-Mustard Dill Sauce by Cooking Light

Pounding chicken breast halves ensures they'll cook quickly and evenly. Serve with side of orange-scented couscous to bring out the orange flavors in the sauce.

Yield: 4 servings (serving size: 1 chicken breast half and about 2 tablespoons sauce)

4 (6 ounce) skinless, boneless chicken breast halves (I used chicken cutlets)
1/4 teaspoon salt
1/4 teaspoon black pepper
cooking spray
2 tablespoons chopped red onion
6 tablespoons maple syrup
1/4 cup Dijon mustard
1 tablespoon water
1 teaspoon chopped fresh dill
1 teaspoon grated orange rind

Place each chicken breast  half between 2 sheets of heavy-duty plastic wrap; pound each to 1/4-inch thickness using meat mallet or small heavy skillet. Sprinkle chicken evenly with salt and pepper. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook 4 minutes on each side or until done. Remove chicken from pan.

Reduce heat to medium. Add onion to pan; cook 1 minute. Add syrup and remaining ingredients; cook 1 minute or until thoroughly heated, stirring frequently. Serve sauce with chicken.

from Cooking Light, November 2006