Sausage, Peppers and Onions
May 31, 2010 | Filed Under Italian Sausages, Sauces, Simply Recipes blog | 13 Comments
The other day, I had the best ever sandwich in the world. Why was it so good? That’s because I made it myself. With my own two hands! Yes, I did. 
Made from sausage, peppers and onions, this sandwich was so good that someone (I won’t name the person) who claimed not to be hungry ended up eating TWO of the sandwiches. The same person ate the leftovers the next day. Yes, it was that good. To my surprise, the meal was very easy to make, too.
My overstuffed sandwich consisted of sausage, peppers and onions. I like hot and spicy foods, so I used hot sausages and added extra red pepper flakes. Fresh basil is not mentioned in the ingredients portion but I used it in addition to the dried oregano. Even more delicious. Only one person didn’t care for the sandwich because the meal was too spicy for them. No matter; that meant more for me and the other greedy eaters there. All in all, we were happy with our sausage, peppers and onions sandwich. Next time, I’ll try the sauce with penna pasta or polenta, as Elise of Simply Recipes suggest. Thanks, Elise!
Paz
Sausage, Peppers, and Onions
You can use different colored bell peppers, or just stick with green. This recipe uses a combination of sweet and hot sausages, but if you want a milder dish, use only the sweet sausages and reduce the amount of chili pepper flakes in the recipe. (Likewise if you want it hotter, use hot sausages and/or bump up the amount of chili pepper flakes.)
Ingredients
* 4 Italian sausage links (sweet, hot, or a couple of each)
* 2 Tbsp olive oil
* 1 green bell pepper, sliced into 2 to 3 inch long strips
* 1 red bell pepper, sliced into 2 to 3 inch long strips
* 1 bell pepper of another color (yellow or orange or purple), sliced into strips 2-3 inches long
* 4 garlic cloves, sliced into slivers
* 1 large sweet or yellow onion, sliced into 1/4-inch half-moons
* 1 small (15 ounce) can of crushed tomatoes
* 1 Tbsp of dried oregano
* 1/2 cup Marsala or red wine (optional)
* 1/2 teaspoon red pepper flakes (optional)
* Salt to taste
Method
1 Heat the olive oil over medium heat in a large pan that has a lid. When the oil is hot, add the sausages and brown them slowly. If they sizzle and crackle too much, turn the heat down. You want a gentle browning, not a sear. Cook for several minutes, turning them occasionally so they brown on all sides. When the sausages are browned, remove from the pan and set aside.
2 Increase the heat to high and add the onions and peppers. Toss so they get coated with the oil in the pan and sear them as well as you can, stirring every so often. You want some blackening. Once the onions and peppers soften, sprinkle some salt on them. Once you get some searing on the onions and peppers, add the garlic and cook for 1 more minute.
3 Add the Marsala or red wine if you are using, and with a wooden spoon scrape the bottom of the pan to release all the browned and blackened bits. Let the wine cook down by half.
4 Add the tomatoes, oregano and red pepper flakes (if using) and stir well to combine. Add the sausages back in. Bring to a simmer then reduce the heat to low. Cover and simmer until the peppers are soft the sausages are cooked through, about 20 minutes.
Sausage, peppers and onions will keep in the fridge for several days.
Serve over polenta, or with penne pasta, or load up in a hoagie roll. Any leftover sauce makes a great sauce for pasta.
Serves 4.
Smoked Bacon BLT with Arugula
May 25, 2010 | Filed Under BLT Sandwich, sandwiches, Simply Recipes blog | 5 Comments
Nothing could be better than a bacon, lettuce and tomato sandwich on a Sunday afternoon. For me, it’s a treat because I only eat bacon once in a while. While I’m used to a BLT with iceberg lettuce, this recipe calls for baby arugula or watercress in the sandwich. I chose the baby arugula and liked the difference in taste. Very nice! Check out the recipe from Simply Recipes. After making the sandwiches, the instructions say to ‘eat immediately.’ I did.
Paz
Smoked Bacon BLT with Arugula Recipe
Simply Recipes
Ingredients
* 2-3 slices thick smoked bacon
* 1-2 thin slices of a fresh, large tomato
* 1-2 ounces (a couple handfuls) fresh baby arugula (can substitute watercress)
* 2 slices of bread
* Mayonnaise
Method
1 Heat a large sauté pan or cast iron pan on medium low heat. Lay the strips of bacon in a single layer on the pan. Slowly cook the bacon, rendering out the fat, until lightly browned on one side. Using a fork or tongs, turn the strips of bacon over to cook the other side. When the bacon strips are sufficiently cooked remove from pan and place on a plate lined with a paper towel to absorb the excess fat. Pour out excess fat from the pan (leaving about half a teaspoon in the pan) into a jar or a container to either dispose of or to store. (Never pour bacon grease down the sink, it will clog your pipes.)
2 In the same pan, add handfuls of fresh baby arugula or watercress. Toss in the remaining remaining fat. As soon as the greens start to wilt, remove from heat and remove from the pan to stop the cooking.
3 Toast bread slices in a toaster. Spread mayonnaise (or your favorite spread, butter will do too) over the slices. Layer the sandwich with bacon, sliced tomato, and lightly wilted arugula. Cut on the diagonal.
Eat immediately.
(Elise’s) Dad’s Fish Stew Recipe
March 31, 2008 | Filed Under Salmon, Seafood, Simply Recipes blog, Soups/Chowders/Gumbos | 7 Comments
I found this super easy and delicious fish stew recipe on Simply Recipes. A recipe by Elise’s dad, called out to me, "Make me! Make me!" And make it, I did.
Elise suggests different types of fish to use like halibut, cod, sole, red snapper, sea bass, and white fish like cod, tilapia or sole. However, I had a craving for salmon, so that’s what I used instead. I loved my fish stew. As Elise points out, the clam juice is the key ingredient that makes the dish extra tasty. For those allergic to shellfish, Elise suggests using white wine, fish stock or water instead of the clam juice.
I’m going to make this fish stew AGAIN and next time, I think I’ll use red snapper. I’m craving red snapper, now. Elise’s thanks for sharing your dad‘s recipe and please thank him for me.
Paz
(Elise’s) Dad’s Fish Stew Recipe
Preparation time: 25 minutes
Serves 4
- 6 Tbsp olive oil
- 1 cup of chopped onions
- 2 large garlic cloves, chopped
- 2/3 cup fresh parsley, chopped
- 1 cup of fresh chopped tomato (about 1 medium sized tomato)
- 2 tsp of tomato paste.
- 8 oz of clam juice (or shellfish stock)
- 2/3 cup dry white wine
- 1 1/2 lb fish fillets (use halibut, cod, sole, red snapper, sea bass), cut into 2-inch pieces
- Touch of dry oregano, Tabasco, thyme, pepper
- Salt
1 Heat olive oil in heavy large pot or Dutch oven over medium-high heat. Add chopped onion and garlic and sauté 4 minutes. Add parsley and stir 2 minutes. Add tomato, tomato paste and cook 2 minutes longer.
2 Add clam juice, dry white wine, and fish and simmer until fish is cooked through, less than 10 minutes. Add seasoning. Salt to taste. Ladle into bowls and serve.
Guacamole and Chips
September 13, 2006 | Filed Under Simply Recipes blog, Vegetables | Leave a Comment
Click on photo for larger image
I think guacamole and chips are the perfect snack at anytime. I found this “perfect guacamole” recipe on Simply Recipes. It really is perfect! 
Paz Here’s the recipe: The Perfect Guacamole Simply Recipes 2 ripe avocados ½ red onion, minced (about 1/2 cup) 1-2 serrano chiles, stems and seeds removed, minced 2 tablespoons cilantro leaves, finely chopped 1 tablespoon of fresh lime or lemon juice 1/2 teaspoon coarse salt A dash of freshly grated black pepper 1/2 ripe tomato, seeds and pulp removed, chopped Garnish with red radishes or jicama. Serve with tortilla chips. Cut avocados in half. Remove seed. Scoop out avocado from the peel, put in a mixing bowl. Using a fork, mash the avocado. Add the chopped onion, cilantro, lime or lemon, salt and pepper and mash some more. Chili peppers vary individually in their hotness. So, start with a half of one chili pepper and add to the guacamole to your desired degree of hotness. Be careful handling the peppers; wash your hands thoroughly after handling and do not touch your eyes or the area near your eyes with your hands for several hours. Keep the tomatoes separate until ready to serve. Remember that much of this is done to taste because of the variability in the fresh ingredients. Start with this recipe and adjust to your taste. Cover with plastic wrap directly on the surface of the guacamole to prevent oxidation from the air reaching it. Refrigerate until ready. Just before serving, add the chopped tomato to the guacamole and mix. Serves 2-4
Three Bean Salad
June 13, 2006 | Filed Under Salad, Simply Recipes blog, Vegetables | Leave a Comment
I love salads and always look for the opportunity to make a good and different one. I came across this Three Bean Salad from Elise’s Simply Recipes. I loved the combination of the cannelli, garbanzo, and red kidney beans. Very filling. I loved the little bit of a crunch that the celery and red onions provided. I loved how the dressing combination of apple cider vinegar, sugar, and olive oil added to the enhancement of the salad’s taste. Elise mentioned that she tried to prepare this salad without the sugar in the dressing, but it just didn’t work. With that in mind, I wholeheartedly included the sugar. After leaving the salad in the fridge for some time to marinate in the dressing, I served it for dinner. Delicious! Everyone loved it. No one had a complaint. That’s the way I like it! Try it! I think you’ll like it. If you serve it to others, I don’t think you’ll get any complaints, either. Paz Ed. Note: For those concerned about using sugar in this menu, Kim notes in the comments section that instead of the granulated sugar, she used organic apple juice. It worked out very well in the meal. Thanks for the tip, Kim! Three Bean Salad 1 15-oz can cannellini beans, rinsed and drained 1 15-oz can kidney beans, rinsed and drained 1 15-oz can garbanzo beans, rinsed and drained 2 celery stalks, chopped fine 1/2 red onion, chopped fine 1 cup fresh, finely chopped flat-leaf parsley 1 Tbsp fresh finely chopped rosemary 1/3 cup apple cider vinegar 1/3 cup granulated sugar 1/4 cup olive oil 1 1/2 teaspoons salt 1/4 teaspoon black pepper 1- In a large bowl, mix the beans, celery, onion, parsley and rosemary. 2- In a separate small bowl, whisk together the vinegar, sugar, olive oil, salt, and pepper. Add the dressing to the beans. Toss to coat. 3- Chill beans in the refrigerator for several hours, to allow the beans to soak up the flavor of the dressing. Serves 4 to 8.
