Running with kitchen shears.

breakfast, lunch, dinner, cupcakes, tastiness.

An oldie but a goodie… January 11, 2009

Filed under: recipes — Mox. @ 1:00 pm
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Don’t you hate that phrase? I only use it because this is a recipe that has been stuck to the side of my fridge patiently waiting for me to upload it for quite some time.

Rigatoni and Sausage

-10 oz rigatoni pasta

-salt (kosher preferably, of course)

-olive oil (not extra virgin, for the job it’s doing, regular o.o. works just fine)

-6 chicken pesto or chicken with sun-dried tomato and basil sausages (I used the latter)

-1 c slivered red onion

-1 c slivered yellow bell pepper (or if the price for yellow bell peppers is ungodly where you live, as it is for me, red is just fine-wouldn’t recommend green though as they’re not as sweet)

-2 (14 oz) cans traditional Italian sauce (or just 1 if you prefer your pasta less sauce-y)

-2 (14 1/2 oz) cans diced tomatoes with basil, garlic and oregano

-grated Parmesan cheesefor garnish

1. Preheat an indoor or outdoor grill or preheat oven to 400 degrees F (I used my oven for this part).

2. Cook the pasta in boiling salted water until tender but still firm, according to package directions. Drain and toss with enough olive oil to prevent sticking (it shouldn’t take much at all). This can be made 8 to 10 hours in advance and refrigerated (for those of you who have spare time in the morning to start prepping dinner, I guess?)

3. Grill or roast the sausages on an indoor or outdoor grill for 20 minutes, turning several times. Or roast in the oven for 20 minutes. Cool and refrigerate until ready to assemble the dish (again, if you’re getting dinner ready in the morning. If you’re not, ignore that last bit). Cut into bite-size pieces just before reheating.

4. In a large saute pan coated with a small amount of olive oil, saute the onion and bell pepper with cooked sausage pieces until onions and peppers are just wilted.

5. Add about 1/3 to 1/2 of the sauce and tomatoes and bring to a boil. Transfer to a stockpot, then heat the remaining sauce in the same saute pan and transfer to the stock pot when hot.

6. Place the stockpot over medium heat and add the pasta to heat and combine all the ingredients. Divide into serving bowls, garnish with Parmesan and serve immediately.

Makes 6 servings.


This recipe is adapted from one that was in the November 8, 2006 Dallas Morning News. It’s a really good basic and a bit rustic pasta dish that doesn’t require making tomato sauce for those of you that are freaked out by making your own or just don’t have the time (I fall into the not-enough-time category most days…one of these days I’m going to make a giant batch). This could be adapted to use Italian sausage-preferably hot-if the home chef so chose.


Hold the whole wheat, please. June 16, 2008

Filed under: food,Light,recipes — Mox. @ 8:01 pm
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I suppose you can classify whole wheat pasta along side with eggplant-one of those things that I pretty much hated upon encountering it, but may give it a chance again if it gives me a really really good reason to. However, J doesn’t like the stuff, so it may be a while. That being said, I made this dish without whole wheat pasta. Sorry-the last time I tried it it was grainy and weird and corrugated cardboard would have tasted better.

Whole Wheat Penne with Broccoli & Sausage
Total time 25 minutes 4 servings

-12 oz penne pasta (whole wheat if you so choose)
-1 lg bunch broccoli, cut into florets
-12 oz hot Italian turkey sausage
-1 pt grape tomatoes, each cut in half
-1/2 c loosely packed fresh basil, chopped
-1/4 c freshly grated Pecorino Romano cheese (or Italian Blend containing Romano)

1. Heat stockpot of salted water to boiling on high. Add pasta and cook as label directs, adding broccoli when 3 minutes of cooking time remain. Reserve 1/2 c cooking water; drain pasta and broccoli (feel free to allow the remaining pasta water to cool and then pour on your lawn or plants).

2. Meanwhile, thinly slice sausage on the diagonal. In a large nonstick skillet, cook sausage on medium 7 to 8 minutes or until it begins to brown, stirring occasionally. Add tomatoes and cook 5 minutes longer, stirring.

3. Stir pasta, broccoli, and 1/4 c pasta cooking water into sausage mixture in skillet; heat through, adding additional cooking water if needed. Remove from heat; stir in basil and cheese.
This recipe was adapted from a Family Circle magazine recipe.

This past week was “use what’s in the freezer/pantry because we’re broke” week, so there were various substitutions. That’s also another reason for not using whole wheat pasta-didn’t have it. In the place of the hot Italian turkey sausage, we had some turkey brats. I really liked this dish-even J liked it (which surprised me-sometimes he gets weird about pastas without outright sauces). I didn’t feel like a fatass after eating it, either.

As I’ve said before, my skillet is very small. At the point where it tells you to stir everything into the skillet, I stirred it into the stock pot I had used for cooking the pasta. Also, every time that I use just the florets of the broccoli, I trim the stalks/stems and slice them thinly for a marvelous and interesting looking addition to stir fry-the cross sections of the large part of the stem have the most interesting shape.


Pepper in some fun. Oh crap-I just got sued. April 24, 2008

Filed under: food,recipes — Mox. @ 7:33 pm
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Linguine with Turkey Sausage and Peppers (adapted from what I think was a Martha Stewart recipe)

-1 lb linguine
-1 lb turkey sausage, casings removed
-6 garlic cloves, thinly sliced
-4 red bell peppers, thinly sliced
-4 Tbs butter
-kosher salt and pepper for seasoning

1. Cook linguine. Drain, reserving 1.5 c of the pasta water; return pasta to pot.
2. Meanwhile, cook sausage and 2 Tbs water in a large covered nonstick skillet over medium 5 minutes. Uncover; raise heat to medium-high. Brown sausage, breaking it up with a spoon, about 7 minutes.
3. Add garlic, belle peppers, and 1/4 c reserved pasta water; cook until peppers soften, 6 minutes. Add 3/4 c pasta water and butter; swirl to combine.
4. Transfer to pasta pot. Season with salt and pepper, serve.
Makes 6 servings.
This is delicious and easy and quick and wonderful in so many ways. J loved it as well. It reminds me of a sausage/kale pasta dish I make with a cream base…minus the cream which is better for my waist and mind! Leftovers made the whole office smell good.


I <3 sausage. February 16, 2008

Filed under: food,recipes — Mox. @ 11:31 pm
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Chicken and Sausage Jambalaya

-2 Tbs. butter
-3/4 lb. boneless, skinless chicken breast cut into 1″ cubes
-1/2 lb. turkey smoked sausage sliced into 1/2″ pieces
-1 c. chopped onions (divided in half)
-1 c. chopped celery (divided in half)
-1 c. chopped green pepper (divided in half)
-1 Tbs. minced garlic (J and I both love garlic, so I put in a little more)
-1 (14.5 oz) can whole tomatoes coarsely chopped-do not drain
-2 3/4 c. fat-free reduced-sodium chicken broth
-1 c. uncooked parboiled rice (I didn’t use parboiled rice…to my knowledge-just some Texmati)
-1/2 c. uncooked brown rice
-1/4 tsp. coarsely ground pepper
-1 tsp. dried thyme leaves
-1/4 tsp. rubbed sage
-1/2 tsp. white pepper (I opted for just adding more black pepper)

   Melt butter in large skillet. Add chicken and sausage. Cook over medium-high heat until meat begins to brown. Add 1/2 c. each of onions, celery and bell peppers.
   Cook 5 to 8 minutes or until vegetables are tender, stirring frequently. Stir in garlic, tomatoes, remaining 1/2 c. each of raw vegetables and remaining ingredients.
   Spray a 9×13″ baking dish with nonstick spray coating; spoon jambalaya into prepared dish. Bake uncovered at 350 F for 1 hours. Makes 10 to 12 servings. (HAH-maybe 8)


 J LOVED this recipe-I will be keeping this one. I used my dutch oven thinger for the first bit as my skillet’s too small and I used my lasagna pan to bake it in. I stirred the jambalaya a few times while it was cooking because the rice settled to the bottom.