Ellie Makes a Meal in One

What more could you want for dinner?  Peas, Onion, Rice, tomato, sausage and olive?????????  That is a full meal for me.

From So Easy: Luscious, Healthy Recipes for Every Meal of the Week, by Ellie Krieger (John Wiley & Sons)

Makes 4 Servings

Ingredients

1 T plus 2 tsp olive oil
2 turkey sausages,  sliced into 1/4 inch rounds
2 ½ cups low-sodium organic vegetable broth

1 10-oz package frozen peas
1 medium onion, chopped
1 cup uncooked white rice
1 large ripe tomato, chopped
¼ cup sliced green Spanish pimento-stuffed olives
½ teaspoon salt
½ teaspoon freshly ground black pepper
¼ Teaspoon ground turmeric

Method:

Heat 1 tablespoon olive oil in a large, heavy skillet over medium-high heat (use a skillet that has a cover).

Add the sausage and cook, stirring occasionally, until browned, about 6 minutes.  Transfer the sausage to a plate. Heat the remaining 2 teaspoons olive oil in the skillet.

Add the onions and cook, stirring, until softened and translucent, 3-5 minutes.

Return sausage to the skillet and add the chicken broth, peas, rice, tomato, olives, salt, pepper and turmeric. Bring to a boil and cover and cook until the rice is tender and the liquid is absorbed, 25-30 minutes.

Tomato Curry – Nigella

At my house, on Fridays, cooking is an all day affair or it seems to be.  I am cooking for the Jewish Sabbath and we eat quite a meal on Friday nights and a less complicated on for Saturday lunch and then a third lighter meal, later in the afternoon.  All and all, this calls for a variety of food.  I was looking for a quick side dish to go with the chicken, I had made for Friday night and I opened my book (Nigella’s Kitchen) and there was my dish, Tomato Curry.  This was served with a coconut rice which I did not make .  I had a rice dish already waiting to be served.  The Curry went fine with this, as well as, it must have gone with the coconut rice, which I want to make, at another time.

This is a tasty dish and I made it a bit tastier by adding some red pepper dip to it.  It also is good served cold and we served it for lunch, that way, on Saturday.

  This is my contribution to Forever Nigella.  Nigella has tons of delicious recipes both online and in her wonderful books.  Join in the fun and select any Nigella recipe and link it up here.  While you are there, check out what some of the other Nigella cooks have made.

Linked to  Show Your Stuff

Pasta Primavera and Cheese

As I was about to make dinner, I realized I had no desire to make what I had planned.  I wanted almost bland for dinner.  Spices did not work 

for me.  I decided to take two of Emeril’s recipes and combine them to stay within the boundaries of the weekly menu.  It worked beautifully.  I took a Primavera and added cheese from the mac and cheese.  Lots of veggies were what I wanted and less cheese.  Changing proportions, I ended up with a nice dish that both of us liked.

Pasta Primavera and Cheese

adapted—- Emeril Lagasse, adapted from Emeril 20-40-60: Fresh Food Fast,

Ingredients

• 1/2 pound GF small pasta
• 1 tablespoon butter
• 1 cup chopped red onions
• 1/2 cup chopped red bell pepper
• 1/2 teaspoons salt
• 1/4 teaspoon  ground black pepper
• 1 zucchini, halved lengthwise and cut crosswise into 1/2-inch half-moon pieces
• 1 cup frozen mixed peas and carrots
• 1 cup diced fresh tomatoes, with juice
• 1/2 cup shredded Mexican cheese mixture
• 1/4 cup thinly sliced fresh basil, optional

Directions

Bring a large pot of salted water to a boil. Add the pasta and cook until just tender, about 11 minutes. Drain, reserving 3/4 cup of the cooking water, and set aside.

While the pasta is cooking, melt the butter in a 10-inch saute pan over medium-high heat. Add the onions and bell pepper and cook until soft, about 4 minutes. Add the  salt, black pepper and cook for 1 minute longer. Add the zucchini and continue to cook, stirring as needed, for 2 minutes. Add the frozen peas and carrots and cook for 2 minutes. Add the tomatoes and continue to cook, stirring, for 2 minutes.

Pour vegetable sauce over pasta ans mix.

Place in bowls and microwave for 90 seconds so cheese melts.  Mix melted cheese throughout pasta and vegetables.  Top with basil.

This is linked to Slightly Indulgent Tuesdays   Totally Tasty Tuesday      Delectable Tuesday     Bookmarked Tuesdays  Gluten Free Wednesdays       Real Food Wednesday