And speaking of sausage...
We did happen to have 1/3 of a pound of sausage leftover from our previous skillet adventures. About to go bad, I decided to use it up. I created a tasty dish which was heavily inspired by the latest issue of Rachel Ray's magazine, which features a really great article about pasta and various sauces you can make for it.
I decided to use spaghetti, since we have about three boxes sitting around. I was missing one ingredient for all but one of Rachel Ray's pasta sauce recipes - olive oil, garlic, and parsley.
Super simple. 1/3 cup of EVOO, 1/4 cup of chopped parsley (I used dried, but you could certainly use fresh), and 1 tbsp. garlic. Plus a dash of salt. Heat in a skillet over medium heat until the garlic starts to sizzle, then toss with your pasta.
The cool thing about the pasta article in the magazine is that it included ways to customize the various pasta sauces and make them a little more exciting (in case garlic and EVOO aren't thrilling enough for you). The one that really caught my eye was the garlic and EVOO base with the addition of sausage, red pepper flakes, and broccoli. In true Katie fashion, however, I didn't have broccoli and had to substitute something. I settled on peas, because they're delicious and in no way resemble broccoli (which I despise).
Once the garlic starts to sizzle, add the sausage (mine was already cooked, but you could use raw), 2 cups peas, and 1/4 tsp. crushed red pepper flakes .Or 1/4 TABLESPOON, if you're like me and can't read. It was delicious, regardless. The red pepper flakes, garlic, and sausage played together so nicely.
And this meal couldn't have come together any easier. While the pasta boils, prepare the sauce. Drain the pasta and put it back in the pot, then combine the pasta and sauce with tongs. Boom. Done. Delicious.
Thank you, Rachel Ray, for being so awesome.
Showing posts with label sausage. Show all posts
Showing posts with label sausage. Show all posts
9/18/09
Sausage, Egg, Pepper, and Onion Breakfast Skillet
I believe I've mentioned it before, but Sunday morning breakfasts are a pretty awesome time in our house. It's one of two days when Aric and I can really spend time together, puttering around the kitchen, making toast and drinking coffee.
One of our favorite things to make is this hodge-podge of items we've always got in our kitchen: eggs (at 98 cents a dozen, how could you afford NOT to eat them), frozen diced green pepper (99 cents for a bag, and they last way longer than a fresh pepper would in my kitchen), onions, and bulk sausage.
First you want to start browning some sausage in a medium skillet. We started out using half a pound of sausage, but quickly discovered that not only was it expensive, but it was more than we could (and truly should) eat. So we've cut it down to 1/3 pound.
Brown the sausage about halfway and then add the chopped onion and green pepper. I like to let the green pepper sit out the entire time the sausage is browning because it's frozen, and I like to keep the cook time short. You could certainly use fresh, but I don't use them often enough to justify the cost.
In the meantime, crack and beat up four eggs. We used to do six eggs, in addition to the half pound of sausage, but again, quickly discovered that there is such a thing as too much of a good thing. Anyway, pour the eggs in and scramble them up. You can either season the eggs with salt and pepper before you add them to the pan, or afterward. I prefer before, but Aric prefers to season in the pan, and he's the one that usually cooks, so that's how we do it.
And if you're sitting there thinking to yourself, "What do you do with the raw sausage for two weeks until you use it up?" Well, we brown it all at once and then use it throughout the week. We're also thinking about portioning the sausage when we first get it home from the store and freezing the portions individually. I think freezing is going to work out for us much better, we just need to get around to doing it.
One of our favorite things to make is this hodge-podge of items we've always got in our kitchen: eggs (at 98 cents a dozen, how could you afford NOT to eat them), frozen diced green pepper (99 cents for a bag, and they last way longer than a fresh pepper would in my kitchen), onions, and bulk sausage.
First you want to start browning some sausage in a medium skillet. We started out using half a pound of sausage, but quickly discovered that not only was it expensive, but it was more than we could (and truly should) eat. So we've cut it down to 1/3 pound.
Brown the sausage about halfway and then add the chopped onion and green pepper. I like to let the green pepper sit out the entire time the sausage is browning because it's frozen, and I like to keep the cook time short. You could certainly use fresh, but I don't use them often enough to justify the cost.
In the meantime, crack and beat up four eggs. We used to do six eggs, in addition to the half pound of sausage, but again, quickly discovered that there is such a thing as too much of a good thing. Anyway, pour the eggs in and scramble them up. You can either season the eggs with salt and pepper before you add them to the pan, or afterward. I prefer before, but Aric prefers to season in the pan, and he's the one that usually cooks, so that's how we do it.
And if you're sitting there thinking to yourself, "What do you do with the raw sausage for two weeks until you use it up?" Well, we brown it all at once and then use it throughout the week. We're also thinking about portioning the sausage when we first get it home from the store and freezing the portions individually. I think freezing is going to work out for us much better, we just need to get around to doing it.
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