Sunday, January 19, 2014

Sausage Casserole

This is a very simple but delicious recipe from my mom.  

1 lb. ground sausage*
1 8 oz box elbows**
1 8 oz. container sour cream 
1 small onion chopped 
1 green pepper chopped
2 tablespoons chile powder***
1 tablespoon sugar
salt/pepper to taste
1 can of stewed tomatoes, drained
* I used fresh sausage from The Fresh Market
**I used organic trottole
***I mixed Harissa , baharat and blackening seasoning 

Preheat oven to 325.  Cook pasta according to the directions on the package.  Cook sausage, onion and green pepper (place in a bowl).  Add sour cream, sugar, chili powder, pasta and tomatoes in the bowl.  Stir all ingredients until mixed well.  Season with salt and pepper.  Pour into 13x9, bake for 30 minutes.
Always better the next day!

Wednesday, January 15, 2014

Spicy Chicken Milanese (1/2014 Food and Wine)

2 eggs
3 tablespoons Dijon mustard
1.5 teaspoons cayenne pepper
1.5 cups panko
(4) 3 oz. thin sliced chicken cutlets
Olive oil
2 cups grape tomatoes, halved
1 tablespoon fresh lemon juice
Shaved parmigiano-reggiano cheese

1.  Beat eggs with mustard and cayenne pepper and season with salt/pepper.  Spread panko in another plate.  Dip the chicken in the egg mixture, then dredge in the panko; press to help it adhere.

2.  In a large skillet heat the olive oil.  Add the chicken and cook moderately over high heat, turning once, until browned (we put in the oven for ~10 minutes at 350).

3.  Meanwhile in a bowl, toss the tomatoes, lemon juice and parsley with Olive oil; season with salt/pepper.  

4. Plate the chicken and spoon the tomatoes over chicken and garnish with cheese. 

**We served ours with a side of sautéed spinach**

Chefs notes:

Try oregano instead of parsley (we used fresh thyme bc that is what we had)

Add a little bit of mustard/cayenne after you dredge bc it got lost in the egg mixture

Great for dinner parties

Red Cabbage & Apple Soup

At the Gabriel household we have started a new tradition of Sunday soup making :). Here is the recipe from our 11/17/13 soup: Ingredients: 4 Golden Delicious apples, about 1 lb. total 2 Tbs. unsalted butter 1 yellow onion, minced 1 head red cabbage, about 3/4 lb., cored and very thinly sliced 1/4 cup red wine vinegar 4 1/2 cups beef broth 1/2 tsp. salt 1/2 tsp. freshly ground pepper 2 tsp. fresh lemon juice 1/3 cup sour cream (optional) 1/4 cup chopped fresh dill Directions: Leaving them unpeeled, cut 2 of the apples into quarters, core them and then cut into 1-inch cubes. Set aside. In a large, heavy pot over medium heat, melt the butter. When it is foaming, add the onion and sauté until translucent, 2 to 3 minutes. Add the apple cubes and sauté until softened slightly, 3 to 4 minutes. Add the cabbage and sauté, stirring often, until it glistens and the color has lightened, 5 to 6 minutes. Add the vinegar and bring to a simmer, stirring to scrape up any browned bits on the pan bottom. Add the broth, salt and pepper, increase the heat to medium-high and bring to a boil. Reduce the heat to low, cover and simmer until the cabbage and apples are tender, about 15 minutes. Meanwhile, peel, halve and core the remaining 2 apples, then shred them finely on a box grater. Place in a small bowl, add the lemon juice and toss to coat. Set aside. When the soup is ready, remove from the heat and stir in three-fourths of the shredded apples. Ladle into bowls and top with the sour cream. Sprinkle with the remaining shredded apples and the dill and serve immediately. Serves 4.