Tag: One Pot Meals
Sausage and Peppers Bake
Who doesn’t like sausage and peppers? I love the combination of the sweet orange peppers with the savory sausages. I always have them on hand- usually a couple of packs in my freezer. They are extremely handy and versatile. Breakfast, lunch and dinner – all three meals can be delicious with chicken sausages.
I wanted to make a one pot meal- my favorite thing to cook. They are easy, quick and delicious. In this case, I added tomatoes and potatoes with the sausage and peppers. I added garlic and fresh thyme with salt and pepper. It is very simple yet extremely flavorful.
I bought a pack of ‘ready to bake baguettes’ from Trader Joes and baked some with this delicious dinner. I made a delicious arugula salad with orange segments. I made a quick dressing with orange juice, sherry vinegar, honey and extra virgin olive oil.
I gave my daughter just the arugula (which she doesn’t like so much but will eat it since she knows there is no way out). I also gave her the sausage and peppers but left out the potatoes and tomatoes- she doesn’t care for them. She loves the freshly baked bread as do my husband and I.
It was a quick and delicious meal- my favorite kind to eat. The sausage and pepper bake was delicious.
- 1 pack (4 or 5 links) chicken sausage, sliced at a bias (I used a spinach and garlic one)
- 2 yellow skinned potatoes, cut into 2-inch squares
- 2 cups grape tomatoes
- 1 orange pepper, cut into 2-inch squares
- 3 cloves garlic, smashed
- 3-4 sprigs of fresh thyme
- 1 sprig of fresh rosemary
- 2 tablespoons extra light olive oil
- 2 teaspoons salt
- Pepper
Preheat the oven to 400 degrees F.
In a lined 9 X 13 baking sheet add the sausage, potatoes, tomatoes, pepper, garlic, thyme, rosemary, olive oil, salt and pepper. Mix well with hands and bake for 45 minutes or till the potatoes are browned and cooked. Serve with a baguette and a salad.
Chorizo Rice and Beans
People get very happy when I come up with one-pot meals! This dish came about after I watched a cooking show where the host was making a black bean soup with chorizo. I absolutely love chorizo and am always looking of ways to use it in different recipes. Chorizo reminds me of all the tapas bars we frequented in Barcelona and Madrid. I love the rich taste of garlic and paprika with a little spice in this delicious sausage. I usually buy chicken chorizo- it’s a bit healthier and is hard to tell the taste difference in a dish. We were in Boston for the weekend and stopped at a place called Wilson Farms. Its a wonderful place to buy fresh produce including yummy breads and meats. I saw the most beautiful looking fresh pork chorizo and I had to buy it. I thought of the black bean soup I had seen and decided to make a rice dish with it instead- like a paella but without the rest of the meats and seafood. I decided to use the roasted corn I love so much from Trader Joes and the black beans. It was a very simple dish to put together. I plan to make an avocado salad (recipe to follow) and serve a scrumptious red wine with the rice. My daughter was curious about the smell in the kitchen and decided to try it- another thumbs up from her!! I am looking forward to a very flavorful and delicious dinner.
- 1 pound fresh pork or chicken chorizo sausage, casing removed
- 1 medium onion
- 3 garlic cloves
- ½ cup cilantro, chopped
- Juice of one lemon
- 2 tablespoons extra virgin olive oil
- 1 teaspoon cumin seeds, roasted and ground
- 1 teaspoon smoked paprika
- 1-can15 ounces black beans
- 1 cup frozen roasted corn
- Juice of one lime
- 2 cups chicken broth
- 1 cup jasmine or basmati rice
- Salt to taste
In a blender, add the onion, garlic, cilantro and lemon juice. Blend till smooth. Keep aside.
In a wide frying pan, heat the olive oil. Add the chorizo and break it down with a spatula. Saute on a medium high heat till the meat is golden brown. Add the onion mixture and sauté for 4-5 minutes. Add the cumin seeds, paprika and salt. Mix well and add the black beans, roasted corn, limejuice and chicken broth. Bring the mixture to a boil and add the rice. Cook the rice on high heat until bubbles begin to form on the surface- about 4-5 minutes. Lower the heat to medium and cook partially covered for about 5 minutes or till most of the moisture is gone. Place the lid and lower the heat and cook for another 10 to 15 minutes. Check for seasonings.