Pasta with Sausage, Roasted Squash, and Kale

Published by sharedappetite.com

Looking for a super simple weeknight dinner recipe this fall? This Pasta with Sausage, Roasted Squash, and Kale is packed with flavor!


Serves: 4 Servings


INGREDIENTS
1 butternut squash, peeled and ½" diced
3 tablespoons olive oil, divided
1 (19 ounce) package sausage, casings removed
3 cloves garlic, minced
2 bunches kale, stems discarded and leaves torn
1 box (1 lb) rigatoni
1 cup finely shredded Parmigiano Reggiano*
Kosher salt
Freshly ground black pepper
Sage, for garnish


INSTRUCTIONS

  1. Preheat oven to 400°F. Spread diced butternut squash in an even single layer on a baking sheet covered in aluminum foil. Drizzle with 1 tablespoon olive oil, season generously with Kosher salt and freshly ground black pepper, and toss to coat. Roast in oven until fork tender, about 20-30 minutes.
  2. Meanwhile,heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add sausage and cook, using a wooden spoon to break up sausage into bite-sized pieces, until meat is fully browned, abut 5 minutes.
  3. Meanwhile, bring a pot of salted water to a boil. Cook the rigatoni according to package directions for "al dente" pasta and drain, reserving 1 cup of the pasta water.
  4. In the emptied pot in which you cooked the pasta, add the remaining 1 tbl. of olive oil over medium heat. Add garlic and cook, stirring constantly, for 30 seconds. Add kale (in batches if necessary since it'll wilt down as it heats) and cook, stirring occasionally, until all kale is soft and wilted, about 5-7 minutes. Season with Kosher salt and freshly ground black pepper. Add roasted butternut squash and cooked sausage.. Cook, stirring constantly and being carefuly not to mush the squash, for 1 minute. Add pasta, reserved pasta water, and Parmigiano Reggiano. Season with Kosher salt and freshly ground black pepper. Cook briefly until flavors are combined, about 1 minute. Serve with extra Parmigiano Reggiano, if desired (it will be). Garnish with fresh sage. Devour.


NOTES
*using this high quality parmesan cheese makes all the difference!

Source: http://sharedappetite.com/recipes/pasta-with-sausage-roasted-butternut-squash-and-kale/

Oven Baked Paprika Salmon with Cream of Leek & Potato Soup

Recipe courtesy of Wholesome Cook

 

INGREDIENTS

For the Oven-baked Paprika Salmon:

  • 2 (130g or thereabouts) salmon fillets
  • 1 tbsp olive oil, plus extra
  • 1 tbsp smoky paprika
  • (2 vines of truss cherry tomatoes)

For the Cream of Leek and Potato Soup:

  • 2 leeks, white part only, sliced
  • 2 large potatoes, peeled and cubed
  • 2 cups of chicken stock
  • salt and pepper to taste
  • (chopped dill, to serve)

 

PREPARATION

Preheat oven to 220C (200C fan forced, 425F, gas mark 7).

    To make the Oven-baked Paprika Salmon:

    1. Line a small baking tray with non-stick baking paper and grease it generously with extra oil, about 2 tablespoons.
    2. Place salmon fillets on the paper, skin down and a couple of inches apart.
    3. Rub a tablespoon of oil all over each fillet and sprinkle generously with smoky paprika.
    4. (Add truss cherry tomatoes to the tray, if using.)

    To bake:

    1. Bake salmon fillets (along with the tomatoes) in the preheated oven for about 15 minutes.
    2. Turn off the oven, and with the oven door open, let it rest for another 3 minutes or so.

    To serve:

    1. Serve salmon with some bread, roasted tomatoes or a garden salad. Or in the following soup.

    To make the Cream of Leek and Potato Soup:

    1. Place all soup ingredients in a saucepan. Bring to a boil and cook for 10 minutes or until the potatoes are soft. Blend with a stick blender.

    To serve:

    1. Divide soup between bowls and serve warm with your choice of toppings which can include the salmon, fried chorizo, croutons.

     

    Bigos (Polish Sauerkraut, Sausage, & Meat Stew)

    Recipe courtesy of Wholesome Cook

     

    INGREDIENTS

    • 2 tbsp olive oil
    • 1 brown onion, peeled and chopped finely
    • 1 chorizo, diced
    • 100g speck // or streaky bacon, diced
    • 1kg sauerkraut
    • 200g diced pork
    • 200g diced beef
    • ¼ cup dried porcini mushrooms, broken into small pieces
    • 100g dried pitted prunes
    • 4 bay leaves
    • 4 whole allpsice seeds (pimento seeds)
    • 1 tsp ground pepper
    • 4 cups water
    • 1 cup red wine
    • 1 strip of lemon peel
    • 1 tablespoon unrefined sugar of your choice
    • olive oil

     

    PREPARATION

    1. Heat 1 tablespoon oil in a large stockpot over medium heat. Brown onion, chorizo and speck, mixing regularly. Transfer to a bowl.
    2. Heat the remaining tablespoon oil over high heat and add the pork and beef. Sear on 2-3 sides and cook for a further 2 minutes. Add sauerkraut together with the cooked chorizo, speck and onion and all the remaining ingredients. Mix well. Cover with a lid, bring to a boil then lower heat and simmer for 1-2 hours or until meat is tender and falling apart to the touch.
    3. To serve: Spoon bigos into a serving bowl, serve on its own, with mash, green salad or slices of fresh sourdough bread.

     

    Black Bean Chorizo Stew

    Recipe courtesy of New York Times Cooking

     

    INGREDIENTS

    • 2 tablespoons extra-virgin olive oil
    • 1 large white onion, diced
    • 12 ounces chorizo sausage
    • ¼ cup chopped cilantro stems, leaves reserved for serving
    • 7 cups cooked black beans (from 4 cans or 1 pound dried beans), drained
    • 1 (28-ounce) can diced plum tomatoes with their juices
    • 2 teaspoons kosher salt, more as needed
    •  Diced avocado, for serving
    •  Sliced scallion, for serving
    •  Lime wedges, for serving

     

    PREPARATION

    1. Heat oil over medium heat in a large Dutch oven or heavy-bottom pot. Add onion and cook until softened, 5 to 10 minutes. Stir in chorizo and cilantro stems and cook 5 minutes over high heat, or until much of the liquid has evaporated.
    2. Stir in beans, tomatoes and their liquid, and 1 cup water. Bring mixture to a boil over high heat; reduce to medium.
    3. Partly cover pot and simmer until tomatoes have fallen apart, about 1 hour to 1 hour 15 minutes. Season with salt. Serve topped with avocado, scallion, cilantro leaves and lime wedges.

     

    Leek & Mushroom Quiche

    Recipe courtesy of Smitten Kitchen

     

    INGREDIENTS

    3 to 4 leeks, white part only, sliced
    1/2 cup water
    Salt
    3 tablespoons butter
    5 to 6 large white mushrooms, sliced
    1 tablespoon port
    3 eggs
    1 1/2 cups whipping cream
    An 8-inch partially-cooked pastry shell on a baking sheet
    1/4 cup grated Swiss cheese
    1 tablespoon butter cut into pea-sized dots

     

    PREPARATION

    1. Preheat oven to 375°F.

    2. Boil the leeks over moderately high heat in a heavy-bottomed, covered saucepan with 1/2 cup water, two tablespoons butter and a teaspoon of salt until it the liquid has almost evaporated. Lower heat and stew gently for 20 to 30 minutes until leeks are very tender. Put them aside in a bowl.

    3. Add a tablespoon of butter to the pan along with the sliced mushrooms, 1/4 teaspoon of salt and port. Cover pan and cook over moderately low heat for 8 minutes. Uncover. Raise heat and boil for several minutes until liquid is completely evaporated and mushrooms are beginning to sauté in their butter. Stir cooked mushrooms into leek mixture.

    3. Beat the eggs, cream or milk and seasoning in a large mixing bowl to blend. Gradually stir in the leek and mushroom mixture. Check seasoning. Pour into pastry shell. Spread on the cheese and distribute to the butter over it. Bake in upper third of pre-heated oven for 25 to 30 minutes until puffed and browned.

     

    Shallot-Sage Accordion Potatoes

    Recipe courtesy of Martha Stewart

     

    INGREDIENTS

    8 medium Yukon Gold potatoes (about 2 pounds)

    6 shallots, thinly sliced crosswise

    Salt and pepper

    1/2 stick unsalted butter, room temperature, divided

    2 tablespoons finely chopped fresh sage leaves

     

    PREPARATION

    1. Preheat oven to 375 degrees. Make deep cuts into each potato, 1/4 inch apart, without completely cutting through. Place shallots in each cut (using about half the shallots) and season with salt and pepper. Arrange potatoes, cut sides down, in a 9-by-13-inch baking dish; dot with 2 tablespoons butter. Scatter remaining shallots around potatoes.

    2. Tightly cover dish with foil and bake until potatoes are tender, about 40 minutes, flipping halfway through.

    3. Uncover and bake 15 minutes. Meanwhile, combine sage and remaining 2 tablespoons butter. Increase oven temperature to 450 degrees. Top potatoes with sage butter; scoop up loose shallots and divide among potatoes, then bake until golden and crisp, 10 to 15 minutes more.

     

    NOTES

    To prep ahead, bake through step 2. Let cool, cover, and refrigerate, up to 2 days. Let sit at room temperature 1 hour before proceeding as directed.

     

    Spigarello with Garlic & Pine Nuts

    Recipe courtesy of In Sonnet's Kitchen

     

    INGREDIENTS

    1 tablespoon coconut oil

    2 garlic cloves, minced

    1 bunch spigarello, roughly chopped

    3 tablespoons pine nuts

    Freshly-ground black pepper and sea salt to taste

     

    PREPARATION

    1. Add the coconut oil to a medium pan over medium heat. Add the garlic and spigarello and saute for 1 - 2 minutes, until garlic is fragrant. Add the pine nuts and saute for an additional 2 - 3 minutes, until pine nuts are just toasted and spigarello is tender and bright green.
    2. Remove from heat. Add salt and pepper to taste and serve hot.

     

    Winter Squash Soup with Ginger

    Recipe courtesy of New York Times Cooking

     

    INGREDIENTS

    1 tablespoon canola or rice bran oil

    1 medium onion, chopped

    1 carrot, diced

    2 pounds peeled winter squash, like butternut or kabocha

    2 garlic cloves, minced

    1 tablespoon minced ginger

    6 ½ cups water, chicken stock or vegetable stock

    ⅓ cup rice

     Salt and freshly ground pepper

    ½ teaspoon ginger juice (made by grating a teaspoon of fresh ginger, wrapping in cheesecloth and squeezing the cheesecloth)

     Pinch of freshly grated nutmeg

    ½ lime

    4 to 6 tablespoons plain yogurt

     

    PREPARATION

    1. Heat the oil over medium heat in a large, heavy soup pot or Dutch oven and add the onion and carrot. Cook, stirring, until the vegetables are tender, about 5 minutes. Add the winter squash, garlic and minced ginger and cook, stirring, until the mixture smells fragrant, about 1 minute
    2. Add the water or stock, the rice and salt to taste and bring to a boil. Reduce the heat, cover and simmer 45 minutes to 1 hour, until the squash is very tender
    3. Using a hand blender, or in batches in a regular blender, purée the soup. If using a regular blender, cover the top with a towel pulled down tight, rather than airtight with the lid. Return to the pot and heat through. Stir in the ginger juice, taste and season with salt and pepper. If desired, thin out with a little more water or stock
    4. Ladle the soup into bowls and add a tablespoon of yogurt (more to taste), then slowly swirl the yogurt into the soup with a spoon. Squeeze a few drops of lime juice onto each serving and sprinkle with whisper of nutmeg.

     

    Orzo Risotto with Winter Squash

    Recipe courtesy of Cookie & Kate

     

    INGREDIENTS

    4 tablespoons (1/2 stick) unsalted butter 

    1½ cups uncooked whole wheat orzo pasta

    3½ cups or 2 (14 ounce) cans of vegetable broth

    ¾ cup grated Parmesan cheese (feel free to use more or less cheese or a different type of cheese)

    Vegetables of choice!

    Salt, pepper and spices to taste

     

    PREPARATION

    1. Melt butter in a large heavy saucepan or Dutch oven on the stove. Sautée vegetables like onions, mushrooms and garlic in the butter until tender.
    2. Add uncooked orzo and stir to coat (yes, you want to add the pasta before the liquid). Add vegetables that you would normally steam (like bell peppers and zucchini), and pour in both cans of broth. Bring to boil and cook until orzo is tender, about 7-10 minutes.
    3. Remove from heat, stir in Parmesan and pre-cooked vegetables (like oven-roasted squash or lightly steamed broccoli) and cover. Let rest 5 to 8 minutes. Season with salt and pepper and tamari (it’s great with sweet winter squash) or parsley.

     

    Creamy Leek & Almond Pasta

    Recipe courtesy of Love & Lemons

     

    INGREDIENTS

    for the sauce:

    1-2 tablespoons olive oil

    1 cup chopped leeks (white and light green parts)

    1 cup chopped cremini mushrooms

    1 large garlic clove, minced

    ¼ cup white wine

    1 cup original unsweetened Almond Breeze Almond Milk

    1 teaspoon corn starch

    ¼ cup grated pecorino cheese (vegan: sub nutritional yeast)

    pinches of red pepper flakes (optional)

    salt & pepper

    for the pasta:

    8 oz. linguine pasta (reserve some of the pasta water)

    2 cups chopped dandelion greens (or spinach)

    juice of 1 small lemon + some zest

    ¼ cup chopped sun dried tomatoes

    2 scallions, chopped

    ¼ cup pine nuts

    handful of chopped fresh basil

    salt & pepper

     

    PREPARATION

    1. In a very small bowl, whisk together the corn starch with a few tablespoons of the almond milk until there are no lumps. Set aside.
    2. Make your sauce. In a small saucepan, heat olive oil, leeks, mushrooms, garlic, salt & pepper. Cook until soft, 5-8 minutes.
    3. Add the white wine to deglaze the pan. Stir once or twice and let the wine cook down for about 1 minute.
    4. Add the almond milk, and some more salt. Bring to a gentle boil, then reduce to a simmer. Slowly pour in the corn starch mixture, stirring as you pour. Add the pecorino cheese. Let simmer, stirring often, until the milk reduces a bit. About 10-15 minutes.
    5. Meanwhile start cooking your pasta.
    6. When your pasta has about 1 minute left, heat a large skillet, add a bit of olive oil. Add your greens, scallions, sun dried tomatoes, and a pinch of salt. Cook until just barely wilted. Add a big squeeze of lemon. Add the pasta and the sauce to the pan and toss to mix it all together. Add some pasta water as needed to create desired consistency. Taste and adjust seasonings. Remove from heat and add another squeeze of lemon, pine nuts, lemon zest and fresh basil.

     

    Parmesan Chicken with Caesar Roasted Romaine

    Recipe By Bon Appetit

    Ingredients

    • 4 7-ounce skinless, boneless chicken breasts
    • Kosher salt, freshly ground pepper
    • 1/2 cup grated Parmesan, Pecorino, or Asiago cheese (about 1 1/2 ounces)
    • 1/2 cup panko (Japanese breadcrumbs)
    • 3 tablespoons extra-virgin olive oil, divided
    • 2 tablespoons chopped flat-leaf parsley
    • 2 garlic cloves, chopped, divided
    • 2 large hearts of romaine, halved lengthwise
    • 4 anchovy fillets packed in oil, drained, chopped
    • 1 lemon, cut into 8 wedges

    INSTRUCTIONS

    • Preheat oven to 450°. Line a large rimmed baking sheet with foil. Season chicken with salt and pepper; place on prepared sheet. Combine cheese, panko, 2 Tbsp. oil, parsley, and 1 garlic clove in a medium bowl; season with salt and pepper. Pat panko mixture onto breasts. Roast chicken until crumbs begin to turn golden, about 10 minutes.
    • Drizzle romaine with 1 Tbsp. oil and sprinkle with remaining 1 chopped garlic clove. Season with salt and pepper. Remove sheet from oven; place romaine around chicken. Roast until chicken is cooked through and lettuce is browned at edges, about 5 minutes. Divide among plates. Top lettuce with anchovies; garnish with lemon wedges for squeezing over.

    PAN SEARED SALMON WITH CREAMY LEEKS

    Recipe By 80 Breakfasts

    NGREDIENTS

    • 2 x 160-180 gram fillets of salmon
    • Olive oil
    • 6-5 leeks, white and light green parts only, sliced diagonally (about 2 cups sliced)
    • 1 tablespoon chopped fresh dill
    • 1/4 cup cream
    • Squeeze of lemon juice
    • Sea salt and freshly cracked black pepper

    INSTRUCTIONS

    • Heat a swirl of olive oil in a pan. When the oil is hot add the leeks and sauté until they start to soften. Add the cream and let it bubble a bit until the leeks are tender, adding salt and pepper to taste. Add the dill, toss, and take off the heat. Add a squeeze of lemon juice and stir. Taste and adjust seasoning. Set aside.
    • In another skillet heat a couple of glugs of oil. Sprinkle salmon fillets with salt and pepper. When the oil is hot add salmon to the pan skin side down (my fillets here were already skinned but I still cook the side where the skin was first). Cook for a couple of minutes and flip to cook the other side. Cook for a couple of minutes more until done to your liking.
    • Place each fillet on a plate and divide the creamy leeks between the two.
    • Serves two. Salmon is nice when it’s a little rare in the middle, but cook it all the way through if that’s how you like it. The great thing about fillets, as opposed to steak cuts, is that you can actually see the fish cooking on the sides (as the fish grows opaque from the bottom up). This makes is easier to predict when the fish is done. Since neither salmon nor creamy sauces make it to C’s list of favorites this is something I often enjoy when he is not around. I actually love these little meals made solely for my enjoyment. Brings me back to the early days of my cooking — when I cooked only for myself, and ultimately fell in love with it. Which brings me to another nice attribute of the fillet…it lends itself perfectly to the single serving! Note: I am trying to groom little C to be a creamy-salmon-dish-eater just like her mama. To make a baby friendly version just steam the salmon and leeks, cut up/mash when cooked (leeks should be soft and salmon cooked through), and mix with a dollop of yogurt (instead of cream). I’ve also done a version with the salmon steamed with cilantro and onions, then mashed with yogurt when cool. Definitely thing I would eat myself!

     

     

    Baked Eggs with Chorizo and Potatoes

    Recipe By Food & Wine 

    INGREDIENTS

    • 2 pounds medium Yukon Gold potatoes
    • 1 1/2 pounds fresh chorizo, casings removed (see Note)
    • 1 large onion, finely chopped
    • 2 tablespoons extra-virgin olive oil
    • Salt and freshly ground pepper
    • 8 large eggs
    • Toast and hot sauce, for serving

    INSTRUCTIONS 

    • Preheat the oven to 375°. Put the potatoes in a large saucepan and cover with cold water. Bring to a boil and cook over moderate heat until tender, about 25 minutes; drain and let cool. Peel the potatoes and cut them into 3/4-inch pieces.
    • Meanwhile, heat a 12-inch cast-iron skillet. Add the chorizo, break it into chunks with a wooden spoon and cook over moderate heat, turning, until cooked through and lightly browned, about 8 minutes. Add the onion and cook, stirring, until softened, about 5 minutes. Scrape the chorizo mixture into a bowl and wipe out the skillet.
    • Heat the oil in the skillet. Add the potatoes, season with salt and pepper and cook over moderate heat, turning occasionally, until golden and crispy, about 6 minutes. Stir in the chorizo mixture. Remove the skillet from the heat.
    • Using a ladle, make 8 indentations in the potato-chorizo mixture about 1 inch apart; crack an egg into each one. Bake the skillet in the middle of the oven for about 12 minutes, or until the egg whites are just set but the yolks are still runny. Serve at once with toast and hot sauce.

    Spigarello with Poached Eggs

    Recipe By Brooklyn Salt

    INGREDIENTS

    • 1 bunch spigarello, washed and stems removed

    • 1 large clove garlic, minced

    • 1 tablespoon olive oil

    • 2 eggs, cracked into a small bowl

    • Coarse salt, to taste

    • Freshly cracked black pepper, to taste

    INSTRUCTIONS:

    1.  Bring a large pot of salted water to a boil. Plunge the spigarello into the boiling water for 2-3 minutes.  

    2.  Meanwhile, heat the olive oil in a saute pan over medium heat and then add in the garlic, cooking until fragrant, about 30 seconds.  

    3.  With tongs or a slotted spoon, remove the spigarello from the boiling water and put it in the saute pan, tossing to coat.  Saute for about 3-4 minutes.  

    4.  Meanwhile, turn the heat on the cooking water down to low.  When the boiling dies down, swirl the water in the pot gently and slip the eggs into the middle of the whirlpool.  Cook the eggs for 5-6 minutes (or however done you like them). 

    5.  When the eggs are done, remove them from the water with a slotted spoon and transfer them to a folded paper towel to soak up any water.

    6.  Plate the spigarello with the eggs on top.  Sprinkle with extra salt and pepper and serve immediately.

    Kabocha Squash Pie

    Recipe by The Splendid Table

    Ingedients

    For the crust

    • 1 1/2 cups flour, plus some for rolling out the dough
    • 1 tablespoon sugar
    • Salt
    • 8 tablespoons cold unsalted butter, cut into small pieces
    • 2 tablespoons cold vegetable shortening

    For the filling

    • 3 pounds kabocha squash, to measure about 2 1/2 cups when baked
    • 3/4 cup packed light brown sugar
    • 2 tablespoons molasses or sorghum
    • 3 egg yolks
    • 1/2 cup heavy cream
    • 1 teaspoon ground ginger
    • 1 teaspoon ground cinnamon
    • 1 teaspoon ground mace
    • Pinch of salt
    • 1 teaspoon ground cinnamon
    • 1 tablespoon sugar
    • Freshly whipped cream

    Instructions

    • For the pie crust, whisk the flour, salt, and sugar in a mixing bowl. Work the butter and shortening into the flour using a pastry blender, 2 butter knives, or your fingertips until it resembles coarse cornmeal. Sprinkle in 5 tablespoons ice water and toss together lightly until the dough comes together (add a little more ice water if needed). Shape the dough into a flat disk; don’t overhandle. Wrap the dough in plastic wrap, and chill for at least 1 hour.
    • Preheat the oven to 400°. Cut the squash in half horizontally. Scoop out and discard the seeds. Place the squash cut side down on a baking pan and add a splash of water to the pan. Bake the squash until tender when poked with a knife, about 1 hour. Remove from the oven, set aside, and allow to cool. Reduce the oven heat to 375°.
    • When the squash is cool enough to handle, scoop out enough flesh to measure 2 1/2 cups. Put the flesh into a large bowl. Discard the skins. Add the brown sugar, molasses, egg yolks, cream, ginger, cinnamon, mace, and salt, and mix together well.
    • Roll out the dough into a 12-inch round on a lightly floured surface. Roll the dough loosely around the rolling pin then unfurl it into a 9-inch pie pan. Lightly press it into the pan. Leave 1 inch of dough hanging over the edge. Trim any excess off with a sharp knife. Tuck the dough under itself, then use your thumb and forefinger to crimp the edge.
    • Pour the filling into the unbaked pie shell and smooth the top with a rubber spatula. Bake for 1 hour. Mix the sugar and cinnamon together in a cup. Sprinkle the top of the pie with cinnamon sugar. Serve with whipped cream.

    Creamy Mushroom and Leek Pasta

    Recipe By Natasha's Kitchen

    Ingredients

    • 2 Tbsp olive oil

    • 2 large leeks, stems removed, thinly sliced

    • ½ lb mushrooms (white or brown will do just fine)

    • 3 garlic cloves, pressed

    • ½ cup reduced sodium chicken broth

    • 1½ cups heavy whipping cream

    • 2 Tbsp chopped Dill, fresh or frozen (use parsley if you don't have access to dill)

    • ½ tsp salt, or to taste

    • ⅛ tsp pepper, or to taste

    • Parmesan to serve

    • 12 oz of your favorite pasta, cooked in salted water according to package instructions, drained & rinsed.

     

    Instructions

    How to Prep Your Leeks:

    • Cut off the root hairs and most of your green stems. Keep the stems for making stock. This part is edible when you cook it for longer periods of time.

    • Cut your leeks in half lengthwise and then half each stock again so you have 4 long quarters. Finley slice the leeks and rinse in cold water to get rid of any dirt in the leek (leeks hide dirt very well). Drain well.

    How to Make Creamy Mushroom and Leeks Pasta:

    • Heat a large pan over medium/high heat. Add 2 Tbsp olive oil and the finely chopped leeks. Saute 2 minutes.

    • Cut mushrooms in half if they are small and into quarters if they are larger. Add halved/sliced mushrooms and 3 pressed garlic cloves. Saute uncovered, stirring often for 8 minutes or until mushrooms are soft.

    • Stir in ½ cup chicken broth and 1½ cups heavy whipping cream.

    • Add 2 Tbsp chopped dill, ½ tsp salt (or to taste) and ⅛ tsp pepper. Simmer uncovered another 5 minutes for the sauce to thicken up a little.

    • Pour over your favorite cooked pasta. This would work over just about any noodles. I served it over angel hair pasta (my favorite). Sprinkle with parmesan if you like

    Andouille Sausage Hash with Poached Eggs

    Recipe by Framed Cooks

    Ingredients

    • 2 pounds red potatoes, cut into ½ inch dice
    • 1 large onion, cut into ½ inch dice
    • ½ stick butter
    • 4 links andouille sausage, cut into ½ inch dice
    • ½ teaspoon black pepper
    • ¼ teaspoon cayenne pepper
    • Salt and fresh ground pepper
    • Four eggs, poached or soft boiled and peeled

    Instructions

    • Melt butter in large skillet over medium heat. Stir in potatoes and onions and saute for 15 minutes, stirring occasionally.
    • Add the sausage, black and cayenne peppers and saute another 5-10 minutes until potatoes are brown. Season to taste with more salt and pepper as needed.
    • Divide among four dishes and top each with a poached or soft boiled egg. Break the egg so the yolk spills into the hash. Breathe deeply and dig in.

    One Chicken, Five Dinners

    A few great ideas to make the most out of the whole bird!      Monday :  Weeknight Roast Chicken with Lemon and Sage  (Eat the chicken breasts for dinner tonight, along with some vegetables roasted in the oven with the chicken.)   Tuesday :  Crispy Chicken Thighs with Garlicky Spinach    Wednesday :  Sausage and Zucchini Soup  made with  Slow-Cooker Chicken Stock    Thursday :  Sweet Corn Risotto  made with the rest of the chicken stock   Friday :  Scrambled Egg Tacos  to use up all the leftovers     NOTE: Use the links to access specific recipes.

    A few great ideas to make the most out of the whole bird!

     

    MondayWeeknight Roast Chicken with Lemon and Sage (Eat the chicken breasts for dinner tonight, along with some vegetables roasted in the oven with the chicken.)

    TuesdayCrispy Chicken Thighs with Garlicky Spinach

    WednesdaySausage and Zucchini Soup made with Slow-Cooker Chicken Stock

    ThursdaySweet Corn Risotto made with the rest of the chicken stock

    FridayScrambled Egg Tacos to use up all the leftovers

     

    NOTE: Use the links to access specific recipes.

    Sausage and Sauerkraut

    Published by tasteofhome.com on November 2005

    Ingredients
    4 medium potatoes, peeled and cubed
    2 tablespoons canola oil
    1 small onion, halved and sliced
    1 pound sausage, cut into 1/4-inch pieces
    1 package (16 ounces) sauerkraut, rinsed and well drained
    1/4 teaspoon pepper
    1/8 teaspoon salt


    Directions
    In a large skillet, saute the potatoes in oil for 5-6 minutes or until lightly browned. Stir in onion; saute for 3-4 minutes or until tender. Add the sausage, sauerkraut, pepper and salt. Cook, uncovered, over medium heat for 4-5 minutes or until heated through, stirring occasionally.

    Source: http://www.tasteofhome.com/recipes/sausage-and-sauerkraut