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.

Patty’s Pasta

This recipe seems to fit my expectations of  Guy Fieri.  It has  an edge to it.  I think it is the horseradish.  Since, I can’t cook meat and dairy together, I had to make the decision whether to make this with the corned beef or cheese.  In truth, the corned beef had a lot more appeal, especially for a change of pace, but practically, I had cheese and did not have corned beef, so gushy cheese came out the winner or perhaps, we came out the winners.   I used about half of the cheese called for and it oozed cheese, anyway.

Patty’s Pasta  (adapted from Guy Fieri)

Ingredients

• 2 tablespoons butter, unsalted

• 1 tablespoon canola oil

• 1/2 cup small diced carrots

• 1 1/2 cups diced cabbage

• 1 tablespoon minced shallots

• dash of  black pepper

• 1/4 cup white wine

• 1 cups heavy cream

• 1  cup  milk

• 1 tablespoon Dijon mustard

• 1 teaspoon whole-grain mustard

• 1 tablespoon prepared horseradish

• 2 cups grated  Cheddar 

• 3/4 cup fresh peas, or frozen

• 1 pound cooked spaghetti (I used brown rice pasta)

• 1/4 cup grated Parmesan

Directions

In a large saute pan over medium-high heat, add the butter and 1 tablespoon canola oil. Add the carrotsand cabbage and saute until they are just tender and the cabbage is starting to caramelize, about 20 minutes.

Stir in the shallots and saute 3 to 4 minutes longer. Add  black pepper.

 Deglaze the pan with the white wine. Add in the cream,milk, the mustards and the horseradish. Let simmer until the sauce has tightened up a bit, about 5 minutes. Stir in the shredded cheese and adjust seasonings, as needed.

Stir in the peas and the pasta, then transfer into a serving dish. Serve immediately garnished with the Parmesan.

This is linked to Tuesdays At The Table  

• Traditional Mac and Cheese for these Cold Rainy Days (kosherblogger.wordpress.com)
• Pasta and Salmon Salad (bookcasefoodie.wordpress.com)
• Butternut Squash Mac and Cheese with Sage and Gingersnap-Pecan Crust (thedailymeal.com)
• Easy Fettuccine Alfredo (bookcasefoodie.wordpress.com)
• Penne Rigate Macaroni and Cheeses (bookcasefoodie.wordpress.com)
• Carroty Mac and Cheese Recipe (thedailymeal.com)

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Fried Rice – My Way

I usually start making one rice dish and end up with fried rice.  My intentions are honorable.  For example, this was to be a Pecan Rice Rissoto with Apples.  Sounds good, even better than fried rice….? I think, it does.  I usually add some cranberries and have that winning combination of apples, cranberries and nuts.

As you can see, this has none of the above other than nuts and even the nuts are a different kind.  This does have peas, onions, cashews and carrots and most important egg.  This also is filled with flavor from the soy sauce.  I tasted it before dinner and then had a bowl filled with goodness.  I could not wait for dinner time.

Vegetable Fried Rice

Ingredients

• 4 cups brown rice, cooked
• 2 tablespoons sesame oil
• 1 medium onions, diced
• 1 cup carrots, diced
• 1 cup frozen peas
• 1/2 cup cashews
• soy sauce, to taste

Directions

1. Heat oil in a large skillet, and sauté onion until translucent. Add cashews, carrots and peas. When carrots are almost tender, add cooked rice and seasonings.
2. Pour into serving dish and serve.

Related articles

• Apple Brown Rice (bookcasefoodie.wordpress.com)
• Fried “Basque” Vegetable Rice (bookcasefoodie.wordpress.com)