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Last week we were on vacation. I sure wish that we still were!

Remember the refrigerator clean-out posts from a few weeks back? Well, it has remained cleaned out.

Although we have been home for a few days, we have not been grocery shopping in 19 days.

19 days! That is a long time.

Surprisingly, we still have a few decent meals left in our refrigerator! This was good the first night and the leftovers were even better!

Adapted from: Kate in the Kitchen

Ingredients:

  • 112 g whole wheat penne pasta
  • 1 tsp olive oil
  • 1/4 cup white wine
  • 2 tbsp lemon juice
  • 4 cups frozen broccoli
  • 1 cup canned mushrooms
  • 2 chicken sausage links
  • 1 tbsp garlic, minced
  • salt and pepper to taste

Directions:

  • Cook pasta according to instructions on the package.
  • After the pasta has been added to the boiling water, combine olive oil, wine, lemon juice, and garlic in a large skillet.
  • If your broccoli and sausage are frozen like mine were (the sausage was pre-cooked), add them both first and cook for several minutes until they start to become tender. You are going to have to use some common sense here about which ingredients need to go into the pan first!
  • Add mushrooms and continue cooking.
  • Drain pasta and toss in the skillet with the remaining ingredients.
  • Enjoy!

Servings ~ 2
Calories ~ 488, Fat ~ 12 g, Carbohydrates ~ 70 g, Protein 47 g

Last night we had our neighbors over for grilled pizza. In keeping with the clean out the refrigerator theme, we needed to use up an onion and the green bell pepper.

So far we are on track to use up the perishables in our refrigerator before Friday morning. Except the milk. We never buy milk because we never drink milk, but Chris bought a gallon so he could devour a box of Chocolate Cheerios. That never happened.

When we first saw Chocolate Cheerios we simultaneously exclaimed, “Why did it take them so long to come out with these?!”

I’ll tell you why. Because they are not good. General Mills must have hired a young chocolate loving flunky into their New Product Development Department. Fail!

I never thought that I could dislike a chocolate flavored cereal, but these make those unflavored bags of puffed rice or puffed oats sound appealing.

Anyway, on to “Mission Clean Out Duke’s Refrigerator”. We are making good progress, here is what remains:

  • Dairy
    • 1/2 cup plain yogurt <– I will eat at some point today
    • 1 cup cottage cheese <– Chris will probably eat for lunch
    • 1 gallon of milk (well, most of it anyway) <– I will try to convince Chris to do a gallon challenge for the pure comedy of it. Kidding…kind of…
    • 1/2 cup sour cream <– This will go on fish tacos tonight
  • Fruits and Vegetables
    • 1 jalapeño <– In guacamole tonight
    • 1/2 bag scallions <– These will probably get tossed
    • 1/2 head cabbage <– Fish taco fixings
    • 2 apples <– Cut up to take on plane tomorrow
    • 1 plum tomato <– Fish taco fixings
    • 1/2 bunch cilantro <– Pico de gallo
    • 1.5 avocados <– Guac
    • 1 onions <– Pico de gallo
    • 1/2 bunch parsley <– This will also probably also get tossed

Last night’s pizza turned out great. Chris claimed that it was the best “non-California” pizza that he had ever had.

He has this “everything is better in California” bias, so I’ll take that as a win. I’d like to get him in a debate over barbeque with someone from Texas sometime. I think they would throw down, tri-tip might lose to Texas.

Just kidding Chris. Not about the bias, that’s real. But I genuinely wouldn’t want your beloved tri-tip to lose the better barbeque debate. You are confident that it would not. I trust you. 

**Pizza picture coming soon. I’m still getting the hang of the new camera.**

Ingredients (for 4 “personal” pizzas):

  • 1 batch pizza dough
  • 1 batch pizza sauce
  • 1 lb fresh mozzarella cheese, drained in a strainer – This is an important step that we neglected but will be sure to do next time.
  • 1 green bell pepper, lightly sautéed
  • 1 onion, lightly sautéed
  • 4 thinly sliced sausage links, we used chicken sausage (pre-cooked)

Directions:

  • On a clean surface that is lightly coated with corn meal, begin to stretch out your pizza crust.
  • Stretch dough until it reaches your desired thickness.
  • Lightly brush one side of the crust with olive oil.
  • Before you take the crust out to your grill do the following:
    • Get all of your toppings ready. This means have the peppers onions sautéed, the cheese grated, and the sausage cooked and sliced. After the first side of the pizza is finished cooking this process will move fast!
    • Pre-heat your grill. We used a medium heat and used Heidi’s technique of opening and closing the lid to regulate heat.
  • Now that your toppings are ready and you have pre-heated your grill, place your crust, oiled side down on the grill.
  • Cook until it turns a golden brown.
  • Temporarily turn down the heat on the grill so that it is more comfortable to work over.
  • Before flipping the crust, lightly brush the other side with oil.
  • Flip! Carefully. I recommend grabbing the crust with a dish towel to flip it.
  • Quickly spread the toppings, sauce, cheese, and other toppings.
  • Adjust back to your cooking temperature.
  • Continue cooking until the cheese melts and the bottom of the crust is golden brown. Remember, the speed at which the top and bottom cook can be somewhat regulated by opening and closing the lid of the grill.  
  • Enjoy!

Servings ~ 4-5
Calories ~ This will depend a lot on your toppings.