Posts Tagged ‘sausage’

This recipe was very simple. Almost all the ingredients are in the title. The original recipe from Everyday Italian by Giada, calls for broccoli rabe.

There really isn’t much need for a recipe with this one.

Cook about 12 ounces or enough for 4 servings of pasta.  In another pot bring a large amount of water to a boil, drop in about 2 cups of broccoli florets, boil for 1-2 minutes and drain.  In the mean time take about 1 pound of spicy sausage and brown it in a pan, toss in some garlic and red pepper flakes.  When everything is done, you mix it all together and add salt and pepper. Simple!

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Saturday: Pasta with Spicy Sausage and Broccoli

Sunday: Kelly’s Split Pea Soup and Flax Biscuits

Monday: Leftovers

Tuesday: Leftovers

Wednesday: Quinoa Salmon Burgers with Parsnip Fries and Kale

Thursday: Oven Braised Lentils

Friday: Leftovers

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This dish was very simple and very yummy. It is adapted from The Art of Simple Food.

olive oil

2 cloves garlic, minced

1 large bunch of kale, washed and chopped

1/2 pound fennel sausage (loose)

1 onion, diced

salt, pepper

pinch of dried chile flakes

3/4 pound rotini (or any similar sized pasta)

In a large pot heat the olive oil over medium heat, add the garlic and saute until slightly browned, add the kale and a little bit of water, cover and cook until kale is tender, stirring occasionally.

In the meantime, in another heavy bottom pot, over medium heat saute the sausage, breaking apart, until browned. Remove from pot, and add onions. Saute until softened and caramelized (a bit). Season with the salt, pepper, and chili flakes. Add the cooked greens, and toss well.

Cook the pasta as you usually would. Drain and toss with a little olive oil, salt and pepper. Plate the pasta and top with the greens and sausage. Add some parmesan if you want. Yum!

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I love pizza, well, I love my pizza. I haven’t had one out that I liked as much.  I like a thick chewy crust with lots of tomato sauce and not too much cheese.  Most places are skimpy with the sauce, put way too much cheese on top and serve thin crust. Some of my favorite toppings include sautéed mushrooms and bell peppers, broccoli, and seasoned tofu (a co-op that I used to work for in AZ made the BEST vegan pizza). Tonight we had a simple pizza, just mozzarella, local pork sausage and goat cheese(local as well).  The crust recipe is a compliation of many recipes I’ve tried over the years. The sauce recipe comes from Table for Two by Joanne Stepaniak, it is simple and yummy!

The Crust

1/2 c whole wheat flour

1 tsp sugar

1 packet active yeast

1/2 cup warm water (read the yeast packet if you’ve never done this)

Combine in a large mixing bowl, and let stand for 15 minutes.

In the meantime…..

1 cup unbleached flour

1/2 cup whole wheat flour

1/2 tsp salt

Combine in another smaller bowl.  After the 15 minutes, add this to the yeast mixture along with…

1/2 cup warm water

1 tsp olive oil

You can knead this right in the bowl, adding more flour (either kind) as needed.  Cover with a damp towel and let rise in a warm spot for about an hour.

The Sauce

1 14 oz can diced or whole tomatoes (Muir Glen Fire Roasted are great!)

5 Tbsp tomato paste

3 cloves garlic, minced

2 tsp olive oil

2 tsp sugar

1/2 tsp salt

1/2 tsp oregano

1/2 tsp basil

Place everything in a medium-large sauce pan. Bring to a boil, reduce the heat to low and cook uncovered for 45 to 60 minutes (while the dough is rising), stirring occasionally.

The Pizza

Gather your toppings (shred your cheese, cook the sausage, chop the veggies-whatever you plan to put on top).

Turn the dough out onto a clean board or clean counter top and roll out to desired thickness. Sprinkle some cornmeal onto the baking sheet and place the dough on top. Spread the sauce evenly all over the pizza. Top with cheese then the rest of the toppings.

Bake for 12-15 minutes until cheese starts to brown.


I served this with a simple salad of mixed greens and tomatoes.

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