Avocado Naan Flatbread with Garlic Kale, Acorn Squash and Sausage

IMG_9816Sounds like we should eat all the avocados we can between drought and Laurel Wilt, the industry has seen better days. I ran across this recipe on Vegan Richa trying to find something new to do with kale, and am very happy we tried it out. It wasn’t as complicated as it looks, but a good weekend recipe. While you could certainly leave out the sausage and keep things vegan, it was a nice addition.IMG_9820

Avocado Naan Flatbread with Garlic Kale, Acorn Squash and Sausage
 
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Author:
Serves: 4
Ingredients
For the Naan:
  • ½ Cup Warm water
  • 1 tsp Yeast
  • 2 tsp Sugar
  • 1½ Cup White Whole Wheat Flour
  • 1 tsp Onion powder
  • ½ tsp Baking powder
  • ½ tsp Salt
  • 1 Avocado, mashed
  • ¼ Cup Basil, chopped
  • 2 T Nutritional yeast
  • 1 Green chili, finely chopped (optional)
For the Garlic Kale with squash and sausage:
  • 1 Tbs Olive oil
  • 1 Bunch kale, washed, stems cut out and sliced
  • 2-6 Cloves Garlic, minced, depending on how garlicky you want it
  • ½ Butternut squash, peeled and diced
  • 1 Pack Pre-cooked Sausages sliced
Instructions
Making the Naan:
  1. Mix the water, yeast and sugar in a bowl and let stand for 10 minutes or until frothy.
  2. Add all the dry ingredients and avocado and mix.
  3. Knead into a soft dough(3-4 minutes).
  4. Cover and let sit for 1.5 hours or until doubled.
  5. Add chopped basil, green chili, nutritional yeast
  6. Knead for a minute to combine well adding flour if needed.
  7. Divide dough into 6 parts and roll into oval shape
  8. Heat a pan until very warm (med-high heat)
  9. Spritz with water and place the naan in the pan.
  10. Cover and let cook on medium high until it starts to puff.
  11. Flip after about 1 minute and cover and cook another minute or so
For the Garlic Kale and Sausage:
  1. Heat a pan add some oil.
  2. Sautée the squash until starting to soften (~10 min)
  3. Add the Sausage and continue to cook until browned
  4. Add the garlic and kale and stir until the kale is wilted
  5. Serve on Avocado Naan
 

Spicy Sausage and Penne Casserole with Broccoli Breadcrumbs

Spicy Sausage and Penne Casserole with Broccoli BreadcrumbsTheKitchn, one of my favorite recipe sites featured these broccoli breadcrumbs. In looking for a good casserole to put these on, I found this Spicy Sausage and Penne Casserole. The two were made for each other. A good way to add some veggies to a casserole!

Spicy Sausage and Penne Casserole with Broccoli Breadcrumbs
 
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Author:
Recipe type: Main
Serves: 4-6
Ingredients
  • 12 oz Box of whole wheat Penne pasta
  • 1 Package of andouille sausage, thinly sliced (about 12 oz)
  • ½ onion, chopped
  • 1 Red bell pepper, chopped
  • 2 Tbs butter
  • 2 Tbs flour
  • 1½ Cups Milk
  • 2 Cups Shredded Cheddar Cheese
  • 1 tsp Creole seasoning
  • A good grinding of pepper
  • 2 medium broccoli heads, finely chopped
  • 2 Tbs olive oil
Instructions
  1. Preheat oven to 350.
  2. Spray a 2-quart casserole.
  3. Cook pasta according to package directions; drain, rinse, and set aside.
  4. In a large skillet, cook the sausage with onion and red peppers until things start to brown.
  5. Put the mixture on a plate.
  6. Melt butter in the same skillet over medium heat
  7. Stir in flour.
  8. Gradually add the milk
  9. Add creole seasoning.
  10. Cook, stirring constantly, until thickened.
  11. Add the cheese and stir until melted.
  12. Add salt and pepper to taste.
  13. Stir in the drained pasta and sausage mixture.
  14. Pour into the prepared casserole dish.
  15. Bake for 20 minutes.
  16. While that's cooking, chop the broccoli and toss with olive oil.
  17. Top the casserole with the broccoli and bake for another 10 minutes.
 

Italian Tortellini Soup

Italian Tortellini SoupFlorida doesn’t have much in the way of winter, but there are a few weeks when a nice, hearty soup makes a great dinner. This was fast to throw together and everyone ate it up. I adapted this from SparklePeople. You could use hot Italian Sausage for a spicier version.

Italian Tortellini Soup
 
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Author:
Recipe type: Main
Cuisine: Italian
Serves: 6
Ingredients
  • 1 package Sweet Italian Turkey Sausage, casings removed
  • 1 onion, chopped
  • 6 garlic cloves, minced
  • 4 cups reduced-sodium chicken broth
  • 1 can (14-1/2 oz) diced tomatoes, undrained
  • 1 package cheese and meat tortellini
  • 1 package (9 oz) fresh baby spinach
  • 2 tsp minced fresh basil or ¾ tsp dried basil
  • ¼ tsp ground pepper
  • Shredded Parmesan cheese
Instructions
  1. Crumble sausage into a Dutch oven over medium-high heat
  2. Add the onion.
  3. Cook stirring now and then until meat is no longer pink.
  4. Add garlic; cook and stir 2 minutes
  5. Add the broth and tomatoes.
  6. Bring to a boil.
  7. Stir in tortellini; return to a boil.
  8. Reduce heat; simmer, uncovered, for 5-8 minutes or until pasta is tender, stirring occasionally.
  9. Add the spinach, basil, peppers.
  10. Cook 2-3 minutes longer or until spinach is wilted.
  11. Serve topped with Parmesan.
 

Zucchini and saussage upside down cornbread

I was looking for a nice main dish incorporating zucchini the other day and came across this recipe for Zucchini Upside Down Cornbread. I liked the sausage and am always up for cornbread, so we gave it a shot. Not sure about the cooking time they list, I ended up doing about 45 minutes, at least 30 of which were at 425, which is what the cornbread recipe called for. I’d guess 40-45 minutes at 425 is the best bet. It sure looked good when it came out of the oven, but flip it over and wow, it’s a nice looking dish that tastes great and fills you up!

Zucchini and sausage upside down cornbread

Based on Bastrop Farmers Market

2 medium zucchiniZucchini and sausage upside down cornbread
1 lb Turkey/Chicken Italian sausage
1/4 cup chopped onions
8 ounces corn muffin mix–or recipe from corn meal container
1/2 cup shredded cheddar cheese

  1. Preheat oven to 425º
  2. Coarsely shred enough zucchini to make 1/3 cup; set aside. Cut remainder into 1/4-inch slices.
  3. In skillet, over medium-high heat, brown sausage; crumble well. Add the onion when partially cooked. Remove sausage onions and drain if needed. Reduce heat a bit. Add zucchini slices to pan. Cook over medium heat until browned, about 5 minutes, stirring twice.
  4. In a well-sprayed 8×1-1/2 inch round cake pan, starting in center of dish, arrange cooked zucchini slices in concentric circles using all of the slices.
  5. Make the corn bread mix according to package instructions. Add cheese, crumbled sausage and onions, andZucchini and sausage upside down cornbread before flipping over shredded zucchini to cornbread batter. Spread mixture evenly over the zucchini slices.
  6. Bake for 45 minutes, till top is golden.
  7. Using a spatula, loosen sides of corn bread from dish; invert onto a serving platter.

Makes 6 wedges. Serve warm.

Baked bean, veggie, sausage and cornbread casserole

Baked bean, veggie, sausage cornbread casseroleI was looking around the web for something like this and found a few similar recipes, but most used hotdogs and none had any veggies in them. So I came up with this…turned out quite well.

 

  • 4 sausages sliced into rounds, I used tomato basil chicken sausages
  • 1 zucchini, diced
  • 1 green bell pepper, diced
  • 1 large can baked beans
  • 1 can corn

For the Cornbread topping:The cornbread batter

  • 1 cup corn meal
  • 1 cup flour
  • 1-2 Tbs sugar
  • 1 Tbs baking powder
  • 1/2 tsp salt
  • 2 eggs
  • 2 Tbs oil
  • 1 1/4 cup milk

Ready for the cornbread toppingPreheat oven to 400F. In a large dutch oven, saute the sausage until cooked through (if not already fully cooked) and starting to brown.  Add the zucchini and green pepper and cook a few minutes longer. Add the can of baked beans and about 1/2 the can of corn. Stir everything together.

In a bowl mix the dry ingredients for the cornbread. Add the wet ingredients and the other half of the can of corn. Mix the cornbread batter and pour on top of the sausage, bean and veggie mixture. Put in the oven and bake until the cornbread topping is cooked through, about 40 minutes. Cool a bit and serve.

Sausage and Spinach Quiche

This recipe for Sausage and Spinach Quiche looked good. I love making pie crust from scratch though, so I modified it a bit.

For the crust:

  • 1 1/3 cups White Wheat Flour
  • 1/3 cup unsalted butter
  • 1 Flax-paks
  • About 5 Tbs ice water with a bit of lemon juice

Cut the butter and flax into the flour and add enough water to hold everything together. Roll out on a floured surface and place into pie dish.

For the filling:

  • 1 package sausage sliced or removed from casing
  • 1/2 onion chopped
  • 1 clove garlic minced
  • ~10oz bag of fresh spinach
  • ~1 cup shredded cheddar cheese
  • 5 eggs
  • 1/2 cup milk

Preheat oven to 375. In a skillet, cook the sausage and onion. Add the garlic and spinach and cook until the spinach releases its water.

Place the cheese in the bottom of the pie shell, add the sausage and spinach mixture on top. Lightly beat the eggs with the milk and pour over sausage and spinach.

Cook at 375 for about 45 minutes.

Sausage and rice stuffed portabellas

The Publix Arpon meal last week sounded really good: Sausage and rice stuffed portabellas. We mostly followed the recipe, but cooked the rice from scratch, actually we had several meals that used brown rice, so I made a big batch on Sunday and put it in the fridge to use during the week. To up the veggie content, I added a pack of frozen spinach, thawed and drained. We also used cheddar cheese in place of the Gorgonzola, I am sure that would have been good, but thee kids aren’t that adventurous…

Anna’s Sausage, Bean, and Kale Stew

This was really good and FAST to make: a real winner for weeknight healthy meals!

From the recipe at Dinner A Love Story: Anna’s Sausage, Bean, and Kale Stew.

  • 1 onion chopped
  • 2 cloves garlic minced
  • Package of Italian sausage (we used Turkey sausage)
  • 32oz Low-sodium chicken broth
  • 14.5 oz Can diced tomatoes
  • 2 14oz Cans Cannelli Beans rinsed and drained.
  • 1 bag (or bunch) of kale
  • Parmesan cheese

Saute the onion in a large pot until softened. Add the garlic, pepper and shake of red pepper flakes. Remove sausage from casings adding to the pot and cook, crumbling, until cooked through. Add the chicken broth, tomatoes and beans. Bring to a boil. Add the kale and cook until wilted, about 3 minutes. Serve topped with Parmesan cheese.

 

Beer-glazed [pinto beans] with [andouille] and orange

Earlier in the week we made the beer-glazed beans with chorizo and orange from Mark Bittman’s book. We used andouille sausage and some pinto beans that we had left over from another meal.  We cut the amount of beer a bit so that it thickened faster and was ready sooner. Turned out really good and was a fairly quick weeknight meal.