Tuesday, April 15, 2014

Grilled Orange-Soy Chicken




Last week we had our first peek at spring and it was glorious! 70s, sunny and low humidity - I could take a few more months of this before the heat and humidity settle in.

Grilling last week was a must so I put together a quick marinade for chicken. It was sweet and spicy with hints of citrus - just perfectly light and fresh for a warm day.



Grilled Orange-Soy Chicken
Original recipe

For 2 large boneless chicken breasts:
  • 1/4 c light olive oil
  • 1/4 c orange juice
  • 2 Tbsp low sodium soy sauce
  • 1 tsp Sriracha sauce
  • 1/2 tsp minced ginger
  • 3 cloves of garlic, pressed
Mix all ingredients in a bowl and pour over chicken. Cover and place in fridge for 8 hours until ready to grill.

Jon grilled the chicken over medium high heat until the internal temperature reached 165. The marinade caramelized on the chicken a bit, creating a crispy glaze, and the chicken stayed moist on the inside. We let the chicken rest for 10 minutes before eating it.

Enjoy!

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Tuesday, April 8, 2014

Seared Scallops with Garlic Chile Butter


 
I need to let you know that I can't take credit for these scallops... I may have found the recipe, but my husband is the one who executed them perfectly. From making clarified butter and expertly searing the scallops to the perfectly seasoned sauce and beautiful plate, complete with garnish, it was all him.
 
You may remember that I'm not a big seafood eater but I do try it whenever Jon orders it at a restaurant, and we sometimes cook it at home. Several months ago he had a really good ceviche at a restaurant and I couldn't get enough of the scallops - I've been wanting to try making them at home ever since. A few weeks later a recipe popped up in my feed that I immediately bookmarked - this one for Seared Scallops with Garlic Chile Butter comes from one of my favorite blogs, Annie's Eats. So when Jon suggested scallops on Saturday, I immediately pulled out that recipe.
 
He's the one with experience cooking scallops and most seafood, so he took over this one. I love that he likes to cook and that he's good at it, and boy did he impress with this one!
 
The first step in the recipe was to clarify your butter - clarified butter doesn't burn as fast as regular butter so it's great for sauteeing. This is something that neither of us had done before, so he looked up a few different methods. He ended up melting the unsalted butter in a pan and then skimming off as much of the foam (milk solids) that he could. Then he poured what remained in the pan (the clear golden liquid)  through a coffee filter that he put in a small mess strainer. He got about 4 Tbsp of clarified butter out of one 8 Tbsp stick.

 
 Once that step was done, the recipe was a really quick and easy one. The scallops cook in just a few minutes, and the sauce also took only a few minutes to make. I loved the crust on the scallops, but the sauce is what made this dish - slightly sweet, spicy, and aromatic from the garlic. The original recipe called for a sweet chile sauce but he used Sriracha and I'm glad he did - the sauce would have been to sweet on naturally sweet tasting scallops. The only change he'd make next time is the put the garlic through a garlic press instead of mincing it. Otherwise this recipe is perfect.
 
Seared Scallops with Garlic Chile Butter
Source: Annie's Eats
 
Ingredients
  • 1.5 lbs sea scallops
  • Salt and pepper
  • 5 tbsp. unsalted butter, at room temperature
  • 1½ tbsp. sweet chile sauce (note: we used Sriracha sauce for some heat
  • 3 cloves garlic, minced
  • 2 tbsp. clarified butter (see method above)
  • ¼ cup white wine, such as sauvignon blanc (we used Chardonnay)
Directions
  • Pat the scallops dry on both sides with paper towels.  Season both sides of the scallops with salt and pepper. Set aside
  • In a small bowl, combine the room temperature butter, chile sauce (Sriracha) and garlic. Season with salt and pepper and mix together until evenly blended.  Set aside.
  • Heat a large skillet on medium-high for 2 minutes.  Add the clarified butter and swirl to coat the pan.  Add the scallops to the pan in a single layer and let cook without flipping or stirring for 2 minutes. Flip the scallops over and cook for 1 to 2 minutes more, just until cooked through. Remove the scallops to a plate.  (Jon's note - start with less butter as the scallops release a lot of water when they cook. You don't want your pan so full of liquid that you can't get a good sear on the scallops).
  • Add the wine to the now empty pan to deglaze any browned bits from the bottom.  Reduce the heat to medium-low.  When the wine has mostly bubbled off, add in the chile butter mixture and stir until just melted.  
  • Serve the scallops warm with a bit of the butter sauce drizzled over the top.
 
 
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Thursday, March 27, 2014

Blueberry Banana Bread



Did you know that you can freeze bananas? I buy bananas every few days, and it never fails that one or two of them ripen too quickly. Once that happens I just toss them in the freezer. As of last week I had 8 bananas in my freezer waiting to be used.

One of my favorite recipes using bananas are these Banana Chocolate Chip Muffins. They work as a breakfast muffin or a sweet treat, and my little one loves them. Last weekend I had some blueberries to use so turned to a recipe from the blog Cookaholic Wife and found a breakfast bread recipe that would use 3 of my bananas.

To use the frozen bananas, take them out of the freezer about 15-20 minutes before they are needed. Then simple peel them and use them in your recipe. You don't even need to wrap them in plastic to freeze them - the peel is so thick that it protects the banana.

It's no secret that I prefer cooking over baking. I despise measuring, so baking can annoy me to no end. But I have really tried to push myself and bake more often over the past few years. One thing I do to make it easier on myself is to measure out every single ingredient first.


Sure, it makes more dishes, but it's easier on me, and it also makes it fun for my 3 year old daughter to help out. She loves picking up all of the bowls, pouring in the ingredients, and then mixing them.

This bread was really easy, both sweet and tart from the flavors of the bananas and blueberries, and was so perfect with my cup of tea on a lazy Sunday morning.

One more picture before I get to the recipe - doesn't it look like the bread is making a funny face at the camera?

 
 
 
 
 



Blueberry Banana Bread
Source: Cookaholic Wife

Ingredients
  • 3 ripe bananas
  • 2 cups all purpose flour
  • 1 tsp. baking soda
  • 1 tsp. cinnamon
  • 1/2 tsp. salt
  • 1 cup sugar
  • 1/2 cup unsweetened applesauce
  • 2 eggs
  • 2 tbs. vanilla yogurt (I substituted sour cream for the yogurt)
  • 1 tsp. vanilla extract
  • 2/3 cup blueberries, fresh or frozen
Directions:
  • Preheat the oven to 375. Spray a (9 inch) loaf pan with non-stick cooking spray.
  • In one bowl, mash the bananas with a potato masher or fork. Set aside.
  • In another bowl, combine the flour, baking soda, cinnamon and salt.
  • In a large bowl, whisk together the sugar and eggs until light and fluffy. Add the applesauce, yogurt, and vanilla extract. Stir to combine. Then add in the flour mixture, stirring until combined.
  • Fold in the bananas and then the blueberries.
  • Pour the batter into the loaf pan and bake for 1 hour or until a toothpick inserted into the center comes out clean. (Note, I used my convection bake setting on my oven and this was done in just under 50 minutes)
  • Transfer to a wire rack and let cool for 30 minutes. Slice and serve.


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Monday, March 24, 2014

Quinoa with Kale, Tomatoes, and White Beans




I told you I was going to be on a bit of a kale kick! Since I first made kale about a month ago, I have made it at least 2 times a week. At least... 

My latest kale recipe was a quinoa lunch bowl with kale, tomatoes, onions, garlic, and white beans - super filling, packed with nutrients, healthy, lots of different textures, and perfectly savory. And what a great choice for lunch since you don't have any guilt when eating it and it actually fills you up for the entire afternoon.

You can eat this one cold, room temperature, or warm, depending on your preferences and mood. It was cold in my office last week so I chose to warm it up.



I usually cook with regular quinoa, but my store only had red the last time I went shopping. I didn't think it would be any different, but it actually was a touch more bitter, even after thoroughly rinsing it. So if you want something milder, stick with regular quinoa.

Quinoa with Kale, Tomatoes, and White Beans
Source: A Mary Ellen's Cooking Creations Original

Ingredients
  • 8 oz quinoa, rinsed
  • 2.5 cups of liquid; water or vegetable broth
  • 1 Tbsp olive oil
  • 1/2 sm onion, diced
  • 2 cloves garlic, minced
  • 3 large handfuls of chopped kale
  • 1/2 can white beans
  • 1/2 c cherry tomatoes, chopped
  • 1 cup vegetable broth
  • Salt and pepper to taste
  • Optional: parmesan cheese
Directions
  • Put 2.5 cups of liquid and the quinoa in a pot. Bring to a boil, and then cover and lower to a simmer. Let simmer for 15 minutes or until done.
  • Heat olive oil in a large sauté pan over medium-high heat.
  • Add onions; sauté 2-3 minutes.
  • Add garlic; sauté 30 seconds.
  • Add tomatoes and beans; stir.
  • Add the kale, broth, salt, and pepper. Cover and lower heat to medium. Let simmer 5-7 minutes. Remove the lid and let simmer 2-3 more minutes.
  • Put half of the quinoa on a plate and top with half of the kale mixture.
  • Optional: top with some freshly grated parmesan cheese 
 
 
 
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Friday, March 14, 2014

Refried Beans



When we go out for Mexican food I always order a side of refried beans. I love how they are so creamy and salty, and unlike anything you could ever get in a can. So when I saw that my friend Sarah was making them at home and raved about them, I knew I'd have to try them. The thought that I'd be able to have authentic refried beans at home made me so giddy!

I finally got around to it last week to go with some easy weeknight tacos. I started tasting the beans as they were cooking and couldn't believe how good they were. They really tasted just like beans I have eaten at Mexican restaurants! This is an easy recipe that can simmer as you are preparing the other parts of your meal, and then you just mash them up before you are ready to eat.



Refried Beans
 
Below is the original recipe; I doubled this because I knew I'd want leftovers.
 
Ingredients
  • 2 strips bacon
  • 1/2 medium onion, finely chopped
  • 1 clove garlic, minced
  • 1/4 teaspoon ground cumin
  • Pinch cayenne pepper
  • 1 (15 oz.) can pinto beans, drained and rinsed
  • Salt and pepper
  • 1 cup chicken or veggie broth, divided
Directions
  • Heat a medium skillet over medium-high heat. Cook the bacon until crisp, being careful not to burn it. Using tongs or a slotted spoon, remove the bacon pieces to a paper towel-lined plate leaving the grease in the pan. (Save the bacon for another use, like BLTs, or if you can't let cooked bacon sit staring at you, eat it as an appetizer :)
  • Add the onion to the pan. Cook until just tender, about 4-5 minutes.
  • Stir in the garlic, cumin and cayenne, and cook until fragrant, about 30-60 seconds.
  • Add the beans to the pan. Season with a bit of salt and pepper (you can add more later, don't oversalt). Pour in 2/3 cup of the broth, bring to a boil, and reduce to a light simmer (do not cover). Let simmer for about 10 minutes or until most of the liquid has been absorbed.
  • Remove the pan from the heat and allow to cool slightly. Mash the bean mixture as desired. For a chunkier texture, use a fork or potato masher (I used a potato masher). For a smoother texture, pulse the mixture in a food processor. Add up to 1/3 cup more broth for a lighter texture and adjust seasonings to taste.
 
 
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Tuesday, March 11, 2014

Sauteed Kale

 
A few weeks ago I used kale in a sausage and pasta dish and loved it so much that I added kale to my menu again the very next day. I made the ultimate southern comfort food, Chicken and Dumplings, and served sautéed kale on the side.
 
Unlike spinach, my usual go to easy green side, kale doesn't cook down all that much when you wilt it, so you know how much you will be left with after it wilts. I love that it stays somewhat crisp as well. And the best thing is that you just put it in the pan, cover it, and let it wilt for 10-15 minutes - no attention needed!
 
I have made this recipe twice in the past few weeks - once with vegetable broth and once with chicken broth. Jon and I both actually preferred the one cooked with chicken broth, but to keep it vegetarian you can stick with the vegetable broth.
 
 


Sautéed Kale
Adapted from: Bobby Flay

Ingredients
  • 1/2 large bag of washed and chopped kale
  • 3 Tbsp olive oil
  • 3 cloves garlic, chopped
  • 1/2 c broth (chicken or vegetable)
  • Pinch or two each of salt and pepper (it doesn't need much salt since you are using broth)
Directions
  • Heat olive oil in a large saucepan over medium high heat
  • Add the garlic and sauté 1-2 minutes, until softened
  • Add the kale and the broth; toss to combine
  • Cover and let cook for 10 minutes
  • Remove the lid and let cook another 2 minutes or so until the liquid has absorbed
  • Season with salt and pepper to taste


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Friday, March 7, 2014

Recipe Swap: Cheesesteak Pizza



When I was assigned the blog The Redhead Baker in this Blogger's Choice Recipe Swap hosted by A Taste of Home Cooking, I immediately thought about baking something. I mean, how can you not want to bake something when you look through her list of cakes and cookies and candies and pies and muffins... you get the picture. She has a ton of sweets on this blog - if you want to bake something, check it out! But then I started looking through her savory dishes, and as soon as I saw a recipe for a Philly Cheesesteak Pizza I knew what I would be making. 
 
I love a good Cheesesteak, and I have a great recipe for making them at home here. I have used leftover cheesesteak ingredients to make a cheesesteak omelet inspired by one I had in Philly, and have also had cheesesteak calzones and strombolis, but never a pizza.
 
Besides really wanting to try this pizza, I also used it as an opportunity to make my own pizza dough. Well, I tried to make my own pizza dough. I had the hardest time shaping it and rolling it out, and once I finally got it and pre-baked it, it grew about 4 inches in height and just didn't taste good. Thank goodness I doubted myself and picked up some backup Boboli crusts just in case....
 
 
I made 2 personal pizzas instead of 1 big one. My pizza followed the original recipe exactly, but I made a few changes to Jon's including adding pizza sauce and some shredded pizza cheese.
 
I was SO happy with these! The soy sauce with the meat adds great flavor, and the cheese sauce is to die for. Note - make extra cheese sauce because it's great poured over nachos or in a quesadilla! I actually had some leftover meat and peppers too, so the next day I made cheesesteak quesadillas using those ingredients and the cheese sauce. 
 * A few notes on the recipe and ingredients.
 - The original recipe calls for flank steak. If you don't have flank steak, try rib eye (put it in the freezer for a bit so you can slice it super thin). Another option is using frozen thinly sliced steaks packaged for cheesesteaks - note, not SteakUms but meat frozen in a meat pack by the butcher. These work fine and will save you some cooking time, and they can be shredded as you cook them instead of sliced after cooking.
 - Also, the cheese sauce is a must. Don't get worried that there isn't any cheese that melts on the pizza while it is baking - you won't need it with this cheese sauce. When you make the cheese sauce, try adding some American cheese to it to make it super creamy.
 - One final note - make extra of everything! Trust me, you will be happy to have leftovers!
Philly Cheesesteak Pizza
 
Ingredients
  • 8 oz flank steak, halved lengthwise (or rib eye or frozen thinly sliced steaks; see my note above)
  • 1 tsp black pepper, divided
  • Added: salt
  • Cooking spray
  • 1 large white onion, sliced vertically
  • 1 green bell pepper, seeded and cut into strips
  • 1 red bell pepper, seeded and cut into strips
  • 5 garlic cloves, thinly sliced
  • 1 ½ tsp soy sauce
  • ½ cup milk
  • 1 tbsp all-purpose flour
  • 2 oz (½ cup) extra-sharp cheddar cheese, shredded
  • ¼ tsp onion powder
  • ⅛ tsp salt
  • ⅛ tsp red pepper flakes
  • If you are using raw dough you will need: 12 to 16 oz raw pizza dough, store-bought or homemade; 1 tbsp cornmeal and 2 tsp olive oil. Alternatively you can use a pre-cooked crust such as Boboli
Directions
  • Place a pizza stone or heavy baking sheet in your oven, and preheat oven to 500° (keep stone or baking sheet in oven).
  • Season steak on both sides with 1/2 tsp pepper and salt. Heat a large cast-iron skillet over medium-high heat. Coat the skillet with cooking spray. Add the steak to the pan; cook for 4 minutes on each side or until desired degree of doneness. Remove from pan; let stand 5 minutes. Cut steak across the grain into very thin slices. (or shred meat as you cook - see my note above)
  • If you are using raw dough: Flour a clean, flat surface. Place the dough on the flour and roll into a 14-inch circle; pierce liberally with a fork. Carefully remove the pizza stone or baking sheet from oven, and sprinkle with cornmeal. Arrange the dough on the pizza stone/baking sheet. Bake at 500° for 10 minutes or until browned and crisp.
  • While the crust bakes, return the skillet to medium-high heat. Add the oil to the pan and swirl to coat. Add the onion and bell peppers; sauté for 3 to 5 minutes. Add garlic; sauté 2 minutes. Add steak; sauté 30 seconds or until thoroughly heated. Remove from heat; stir in remaining 1/2 teaspoon black pepper, onion powder and soy sauce. Arrange steak mixture over crust.
  • Combine milk and flour in a small pot; stir with a whisk until smooth. Place on the stove over medium heat and bring to a simmer. Remove from the heat and stir in your cheeses, whisking until smooth. Drizzle the cheese mixture over the pizza.
  • Cut into 8 wedges and serve. 
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Check out the other recipes made as part of this swap -
 
 



Friday, February 28, 2014

Creamy Pasta with Turkey Sausage, Tomatoes and Spinach


When Jon is away I still like to cook a good meal for dinner. Sure, sometimes my daughter and I go out to dinner, usually to her favorite spot for a bite - Wegman's. She gets a kick out of getting her food, paying, and then getting on the elevator to go eat upstairs, and once up there she gathers our napkins, forks, and condiments :). But for the most part I'll cook a balanced meal at home that I can get on the table quickly.

In preparation for our girls' night the other night I picked up some sweet Italian turkey sausage. I love breakfast turkey sausage, but have never used turkey sausage for dinner since Jon only eats pork sausage, so a girls' night would be the perfect time to try it. I also love pork sausage, but was pleasantly surprised that the turkey sausage was just as good once I added some seasoning (I prefer hot sausage so some red pepper flakes did the trick). And at 69% less fat (as per the package), he doesn't know what he's missing. I'll have to sneak it into a dinner one of these days... sssh, don't tell him!

For our turkey sausage dinner inspiration I turned to a cooking forum and asked for recipes. My friend Sarah responded with a link to a recipe in her blog for Bow Ties with Sausage, Tomatoes and Cream. Upon reading the recipe I knew it would be quick, easy, and delicious. I made a few changes based on things I had on hand and personal preference. I also cut the recipe in half since it was only the 2 of us.

I had this one on the table in 20 minutes! The prep is quick, you start cooking the sausage while the pasta water is coming to a boil, and then you cook the sausage while the tomatoes and cream are simmering. By the time the pasta is done, the sauce and sausage are ready - this is the perfect weeknight meal.

Creamy Pasta with Turkey Sausage, Tomatoes, and Spinach
Adapted from: A Taste of Home Cooking

Ingredients
  • 8 oz pasta, shape of your choice. I used rotini but any small pasta would work well
  • 2 tablespoons olive oil
  • 3-4 turkey sausage links (1/2 lb), casings removed. I used sweet but hot works too
  • 1/2 teaspoon red pepper flakes (optional if you want more heat)
  • 1/2 yellow onion, coarsely chopped
  • 2 cloves garlic, minced
  • 1/4 c dry white wine (optional - I like deglazing with it)
  • 1  (14.5 oz) can diced tomatoes
  • 3/4 c heavy (or light) cream
  • 2-3 handfuls fresh baby spinach
  • 1/2 teaspoon salt
Directions
  • Bring a pot of water to a boil
  • In the meantime, heat olive oil over high heat in a large sauté pan. Crumble the sausage into the pan and cook until browned, about 10 minutes.
  • At this point the water should be ready - salt the water (1/2 tsp or so) and cook your pasta. Drain and set aside.
  • Once the sausage is cooked, add the red pepper flakes, onions and garlic to the pan; sauté 2 minutes.
  • Add the wine and stir, scraping up brown bits on the bottom of the pan.
  • Add the tomatoes and cream, and let simmer for 8 minutes.
  • Add the spinach and stir to wilt.
  • Add the pasta and toss. Season with salt if needed.
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Wednesday, February 26, 2014

Tofu with Tomatoes in a Garlic Ponzu Sauce


 
To me, tofu is the ultimate ingredient for a quick and easy dinner. You don't have to worry about cooking it to a certain temperature, it cooks quickly (or it can simmer for a bit to soak up more flavor), and it is so versatile that you can really use it with any flavors. I usually choose to prepare it with Asian flavors and ingredients, but have also tried Mexican and Italian flavors as well.
 
Tonight I didn't have much time to cook, and I only knew I would be making tofu. I opened the fridge and did my favorite thing - started grabbing ingredients to use to come up with a quick tofu dinner. I spotted a bottle of Ponzu that Jon bought last week. We never used it, so I opened it, gave it a quick taste, and based the rest of the dish on it.
 
Ponzu has a soy flavor with great brightness since it is citrus based. It isn't as heavy as soy, but still adds that basic flavor and saltiness. Along with the ponzu I also used a touch of soy sauce, Sriracha sauce, mirin as well as tomatoes, garlic, green onions, and spinach.
 
 
 
This dish came together in about 15 minutes, and had a great spicy and tangy flavor. My daughter even ate the rice that was sitting in the sauce and loved it. I served it over Trader Joe's Organic Brown Rice that I buy in the frozen section - it cooks in THREE minutes in the bag it comes in (no extra pot to clean!) and it's good!
 
 
Tofu with Tomatoes in a Garlic Ponzu Sauce
Original Recipe by Mary Ellen
 
Ingredients

  • 1 block extra firm tofu
  • 1 Tbsp vegetable oil
  • 1 (14.5 oz) can diced tomatoes
  • 3/4 c vegetable (or chicken) broth
  • 2 cloves garlic, minced
  • 3 Tbsp ponzu sauce
  • 1 Tbsp soy sauce
  • 1/4 tsp mirin
  • Sriracha to taste; I used about 1 Tbsp
  • 1/4 c broth mixed with 1 Tbsp flour or cornstarch
Directions
  • Press your tofu - if you know you are making tofu for dinner, take it out a few hours early, remove it from the container with water, and wrap it in paper towels or a clean kitchen towel. Press gently, and put it in a dish in the fridge with something on top of it, such as a block of cheese. This will get all of the extra water out and let the tofu absorb more flavors. Once you are ready to cook, cut the tofu into cubes.
  • Heat the oil in a large sauté pan or wok over high heat. Add the tofu and sauté 5 minutes until browned on all sides (let it sit on each side for a minute or so, don't constantly flip it around - you'll get a better crust this way).
  • Add the tomatoes and stir; let cook for one minute.
  • Add the garlic, and then pour in the ponzu sauce, soy sauce, mirin, and sriracha. Bring to a simmer for 5 minutes.
  • Taste and adjust any of the flavors before adding the slurry (broth mixed with the flour/cornstarch). Let simmer 2 minutes before serving.  

 
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Friday, February 14, 2014

Hot Italian Sausage and Kale Ragu



It is a must in our family that a veggie side is always part of our meal. In the summertime we grill everything, and in the winter we will roast or sauté veggies (and if we don't have snow, we will still grill, but that hasn't been an option this year..and I type that as 12 inches have fallen this morning). Even though we try to vary what we eat, I'm getting tired of our old standby veggies this winter - broccoli, Brussels sprouts, cauliflower, asparagus, and spinach. We occasionally eat bok choy, snow peas, and sugar snap peas, but I really wanted something different last week. Little did I know that making something different would lead to me eating it three nights in a row!! I think I'm officially on a kale kick now...

I have only had kale a few times, so when I saw a huge bag of it on last week's trip to Wegmans, I threw it in my cart. Last week I saw a pasta recipe using kale, so I pulled it up on my phone and bought the rest of the ingredients - hot Italian sausage, rigatoni, and ricotta salata.

My favorite thing about kale, besides the flavor and health benefits, is that it doesn't cook down like other greens such as spinach or arugula. It's a hearty green, has great texture, and a huge bag gives you a LOT whereas a small bag of spinach might be enough for 2 people.

6


I love simple dishes that are packed with flavor, and this one was exactly that. The list of ingredients is very short, it cooks in 30 minutes, it comes together in one pot, and you may say "mmmmm...." with every bite, like I did! My husband kept looking at me with a look that said "I get it - you like it." I was SO glad I had leftovers to have for lunch the next day, and I'll definitely be making this again soon.
 


I made 2 minor changes to the recipe - I used low sodium chicken broth instead of water and did not add salt. There is enough flavor from the sausage, and the cheese and broth add the saltiness.

Hot Italian Sausage and Kale Ragu
Slightly adapted from: Cinnamon Spice and Everything Nice

Ingredients
  •  3 Tbsp olive oil
  • 1 lb hot Italian sausage links
  • 1/2 bag of kale (or 1 large bunch). I prefer the bags because the kale is triple washed and already chopped.
  • 1 medium onion, chopped
  • 5 cloves garlic, minced
  • 12 oz cooked pasta; I used rigatoni
  • 1/2 c low sodium chicken broth
  • 1/2 c crumbled ricotta salata
  • 1/4 c shredded Parmesan cheese
Directions
  • Heat 1 Tbsp olive oil in a large sauté pan over medium high heat
  • Cut a line down the center of each sausage link and remove the casing. Crumble the sausage into the pan, further crumbling it with a wooden spoon or spatula. Cook until browned on the outside, about 5 minutes.
  • Push sausage to the sides of the pan, add the rest of the olive oil, and then add your onions and garlic; sauté 3 minutes.
  • Turn the heat down to low, add the kale, cover and let cook for 20 minutes, stirring every 5 minutes.
  • In the meantime, bring a pot of water to a boil and cook the pasta.
  • After the kale has cooked for 20 minutes, add the chicken broth and the cooked pasta. Stir.
  • Add the Parmesan cheese and top with the ricotta salata. Serve immediately.  
 
 
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