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Tag Archives: sausage

Spaghetti & Meatballs

21 Monday Jan 2013

Posted by kimhodgson in Entree, Lunch, Meal, Meat, Recipe, Sauce

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basil, meatballs, sausage, sirloin, spaghetti, tomatoes, turkey sausage

DSC_0804This is probably one of the best homemade spaghetti and meatball recipes I have had. I used home canned roasted tomatoes for the sauce, and tons of fresh herbs to add some delicious flavor to the meatballs. This recipe also makes fabulous leftovers.

INGREDIENTS

Sauce

  • 1/2 medium onion, finely diced
  • 1/4 cup + 1 tbsp extra virgin olive oil
  • 3 (500ml) jars home canned roasted tomatoes with garlic, finely diced or crushed*
  • 1/2 cup red wine
  • 1/2 to 1 tsp crushed red pepper
  • 1 tsp kosher salt

*If you don’t have any home canned tomatoes on hand, then use a very high quality store bought variety, such as Muir Glen roasted diced tomatoes, and add 2 minced cloves of garlic.

Meatballs

Recipe adapted from Cooking Light Spaghetti & Meatballs.

  • 1 (1-ounce) slice white bread (such as a stale baguette)
  • 2 (4-ounce) links hot/spicy turkey Italian sausage, casings removed
  • 1/2 cup finely chopped onion
  • 1/2 to 3/4 cup chopped fresh basil
  • 1/2 cup chopped fresh parsley
  • 2 tablespoons egg substitute
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon kosher salt
  • 2 garlic cloves, minced
  • 2 large eggs
  • 1 pound ground sirloin

Spaghetti

  • 1/2 cup chopped fresh parsley
  • 1/2 cup chopped fresh basil
  • 1 pound hot cooked spaghetti
  • 1/2 cup (2 ounces) grated fresh Parmigiano-Reggiano

DIRECTIONS

  1. To prepare sauce, heat 1 tbsp oil in a medium saucepan over medium heat. Add onion and saute for 5 minutes. Add canned tomatoes, wine, crushed red pepper, and salt. Stir and bring to a boil. Reduce heat to medium low and simmer until reduced by  a third (about 45 minutes). Stir occasionally.
  2. Preheat broiler.
  3. To prepare meatballs, place bread in a food processor, and process until fine crumbs measure 1/2 cup. Combine the breadcrumbs, sausage, 1/2 cup onion, and next 8 ingredients (through sirloin) in a bowl. With wet hands, shape sirloin mixture into 34 meatballs. Place meatballs on a broiler pan.
  4. Broil 15 minutes or until done. Add meatballs to sauce; simmer 15 minutes.
  5. Sprinkle with 1/2 cup parsley and 1/3 cup basil. Serve over spaghetti. Sprinkle with cheese. Serve with fresh baguette, and a simple green salad if desired.

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Ratatouille and Sausage Potpie with Cornmeal Biscuits

19 Monday Nov 2012

Posted by kimhodgson in Entree, Meat

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Tags

cornmeal, cornmeal biscuits, eggplant, potpie, ratatouille, red bell pepper, sausage, tomatoes, zucchini

 

 

This recipe is adapted from the New York Times. What an excellent and hearty meal!

INGREDIENTS

Cornmeal Biscuits:

  • 1 cup all-purpose flour
  • 1/2 cup fine cornmeal
  • 2 teaspoons sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 6 tablespoons cold, unsalted butter, cut into 1/2-inch cubes
  • 3/4 cup sour cream or plain whole milk yogurt
  • Milk

 

Ratatouille:

  • 1 large eggplant (1 1/2 pounds) cut into 1-inch chunks
  • 3 small zucchini ( 3/4 pound), cut into 1-inch chunks
  • 7 tablespoons extra virgin olive oil
  • 1 teaspoon kosher salt
  • 3/4 teaspoon freshly ground black pepper
  • 3/4 pound Italian turkey or chicken sausage, casings removed
  • 1 large onion, cut into 1-inch chunks
  • 2 red peppers, cored and cut into 1-inch chunks
  • 3 large garlic cloves, finely chopped
  • 28 oz can whole tomatoes, chopped
  • 1 tsp dried thyme
  • 2-4 tbsp pesto

DIRECTIONS

  1. For the biscuits: In a bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda and salt. Using a pastry cutter or fork, cut in the butter until mixture resembles coarse crumbs. Fold in the sour cream. Gently knead mixture until it comes together in a ball, adding a drop or two of milk if necessary. Cover with plastic wrap and refrigerate until ready to use.
  2. Preheat oven to 450 degrees.
  3. For the ratatouille: In a bowl, toss eggplant and zucchini with 5 tablespoons oil; season with 3/4 teaspoon salt and 3/4 teaspoon pepper. Spread vegetables in a single layer on one or two large baking sheets (do not crowd vegetables). Transfer to oven and roast, tossing occasionally, until golden, about 20 minutes.
  4. Meanwhile, in a large, deep, preferably oven-proof sauté pan, heat 1 tablespoon oil. Crumble sausage into pan and cook over medium heat, stirring occasionally, until golden, about 7 minutes. Use a slotted spoon to transfer sausage to a paper towel-lined plate.
  5. Return pan to medium heat and add remaining 1 tablespoon oil. Stir in the onion, pepper, garlic and remaining 1/4 teaspoon salt. Cook until softened, 5 to 7 minutes. Stir in the tomatoes and thyme; simmer gently until tomatoes are cooked and mixture is stew-like, about 5-10 minutes. Stir in the sausage, roasted vegetables and pesto. If you are not using an oven-safe pan, transfer mixture to a 2-quart gratin dish or baking pan.
  6. Drop soup spoon size spoonfuls of biscuit on top of ratatouille mixture. Brush biscuits lightly with milk.
  7. Transfer skillet or pan to oven and cook until biscuits are golden, 25 to 30 minutes. Let cool 10 minutes before serving.

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Winter Chili with Collard Greens

20 Sunday Dec 2009

Posted by kimhodgson in Dinner, Entree, Lunch, Recipe, Stew

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Tags

beef, collard greens, jalapenos, kidney beans, onion, sausage

This is a deliciously, savory chili that combines flavors of red wine, Italian sausage, ground beef, kidney beans and collard greens. Fabulous served with Green Chili Cheddar Cornmeal Muffins. Recipe adapted from Cooking Light’s All American Chili. (* Indicates CSA vegetables.)

INGREDIENTS

  • 1 tbsp extra virgin olive oil
  • 6  ounces  hot turkey or chicken Italian sausage
  • 2  large vidalia onions, chopped
  • 8  garlic cloves, minced
  • 1  pound  all-natural, hormone-free ground sirloin
  • 1  jalapeño pepper, chopped (can use frozen – see Tips page, hot peppers)
  • 2  tablespoons + 1 tsp  chili powder
  • 2  tablespoons  brown sugar
  • 1  tablespoon  ground cumin
  • 3  tablespoons  tomato paste
  • 1  teaspoon  dried oregano
  • 1/2  teaspoon  freshly ground black pepper
  • 1/2  teaspoon kosher salt
  • 2  bay leaves
  • 1 1/4  cups  Merlot or other fruity red wine
  • 2  (28-ounce) cans whole tomatoes, undrained and coarsely chopped
  • 2  (15-ounce) cans kidney beans, drained
  • 4 medium bunches collard greens or kale (about 8-10 cups)*
  • 1 tbsp balsamic creme vinegar
  • 1/2  cup  (2 ounces) shredded organic sharp cheddar cheese

DIRECTIONS

  1. Heat a large Dutch oven over medium-high heat. Remove casings from sausage. Add sausage, onion, and the next 3 ingredients (onion through jalapeño) to pan; cook 8 minutes or until sausage and beef are browned, stirring to crumble.
  2. Add chili powder and the next 7 ingredients (chili powder through bay leaves), and cook for 1 minute, stirring constantly. Stir in wine, tomatoes, and kidney beans; bring to a boil. Cover, reduce heat, and simmer 45 minutes, stirring occasionally.
  3. Add chopped collard greens or kale, and cooke for an additional 15 minutes, or until greens or kale are tender.
  4. Discard the bay leaves. Sprinkle each serving with cheddar cheese, and serve with Chili Cheddar Cornmeal Muffins.


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