Monday, March 19, 2012

Chicken Sausage with Carrots, Broccoli and Spinach

I put this together for dinner tonight. It took about 40 minutes including cutting up the vegetables and makes about 6 servings.

  • 1 Tbsp. olive oil
  • 1 carrot, scrubbed and diced
  • 3 chicken sausage, your choice (I used Trader Joe's Chicken Jalapeno and Spicy Chicken Italian), slice into quarters lengthwise then into 1/2 inch dice.
  • 2 cups broccoli, cut into small bite-sized pieces
  • 5 cups baby spinach, washed and drained
  • 1 large green onion, white part sliced lengthwise in half then thinly sliced across along with some of the green part.
  • 1 small sprig fresh thyme, minced.
  • 2 pkgs. Seeds of Change Quinoa and Brown Rice with Garlic
  • salt and freshly ground pepper to taste

Heat a large heavy stainless steel skillet over medium heat. Add olive oil and heat until shimmering. Add the carrot and allow to lightly brown. Next add the sausage and heat through for about 5 min. Add broccoli and stir until bright green, cover and let cook over low heat for about 3 min.

Meanwhile, heat the Seeds of Change in the microwave according to instructions and add to the skillet once the broccoli has begun to soften. Stir until well mixed in and add the spinach. Mix it in the best you can and cover to let it wilt a bit, about 1 min. Remove the lid and stir until the spinach is completely wilted.

Sprinkle in the onions and the thyme, and season with salt and pepper.

Wednesday, March 14, 2012

Roasted Brussels Sprouts

It's been a longtime since I've posted here, sorry about that but no one reads my blog anyway so ...
I just had to post this recipe. I have always hated Brussels Sprouts, they made me gag. Yuck.
That was until I discovered roasted Brussels Sprouts. Now I absolutely love them.
Here's the method:
Preheat the oven to 400°. If you have a convection oven use the convection roast setting.
Take the desired amount of small Brussels Sprouts, trim them of undesired leaves and slice them in half.
Place them in a large (gallon size) ziplock bag.
Add about a tablespoon of olive oil, seal the bag and shake well to coat.
Next add salt and freshly ground pepper to taste. Again seal and shake well to coat.
Line a large, sided baking sheet with aluminum foil (nonstick if you have it, if not, spray with cooking spray). Arrange the Brussels Sprouts on the pan cut side down and not touching.
Place on rack in upper 1/3 of oven and roast until well browned, about 20 min, less if using convection. Be careful the golden brown doesn't turn to black.
That's all there is to it. Serve either as a snack or as a vegetable side-dish.