Turkey Sausage with Vegetables and Herbs

The Kentucky Fresh Cookbook by Maggie Green includes recipes to fit the season. The recipes take into account what vegetable is in season and what is locally available. Nutrition information is not included but if you have been cooking for a while you will know what to substitute for healthier options. The recipes are simple it is easy to add other vegetables or meats or substitute items.

I made Chicken Sausage with Squash and Fresh Herbs, p. 211. I had some turkey sausage so that is what I used instead of chicken sausage. I added red pepper, and tomatoes as the recipe suggested. The recipe calls for kalamata olives, capers, summer squash and red onion.  Great flavor and a perfect recipe for this time of year with all the fresh produce available.  Make some rice or Parmesan bread to go with it.  Pair with a bottle of white wine such as Riesling or Chardonnay.

Pasta and Chicken Bowl

You can leave out the chicken if you want to make this a vegetarian meal. Any vegetables will do here. For this bowl I used snap peas, red peppers, spinach, carrots and Mt. Kofinos’ infused olive oil.  I do not receive any commission from Mt. Kofinos but it is a local olive oil found at the Findley Market and now online.  The olive oil is imported from a small Greek island that the Cincinnati family immigrated from.  The original olive oil is very tasty in recipes.  For this one I used the garlic infused olive oil.

I did not start out with the intention of stir frying the vegetables and chicken but it makes sense as the wok provides heat on all sides.


Print Recipe
Pasta and Chicken Bowl
An easy to make meal using left over chicken from the tisserie chicken from the Dude diet
Cuisine dinner
Prep Time 30 minutes
Cook Time 25 minutes
Servings
servings
Ingredients
  • 1 1/2 cups pasta
  • 1 cup water
  • 1/2-1 cup left over chicken chopped
  • 1/2 medium red pepper diced
  • 1 medium carrot peeled and shredded
  • 1/2-1 cup spinach rinsed and chopped
  • 1 clove garlic chopped
  • 2 tablespoons garlic,infused olive oil
  • 1 handful spinach chopped
Cuisine dinner
Prep Time 30 minutes
Cook Time 25 minutes
Servings
servings
Ingredients
  • 1 1/2 cups pasta
  • 1 cup water
  • 1/2-1 cup left over chicken chopped
  • 1/2 medium red pepper diced
  • 1 medium carrot peeled and shredded
  • 1/2-1 cup spinach rinsed and chopped
  • 1 clove garlic chopped
  • 2 tablespoons garlic,infused olive oil
  • 1 handful spinach chopped
Instructions
  1. Heat one cup of water in a pan to boiling. Add 1-1/2 cups of pasta to the boiling water. Cook for 20 minutes, drain and add to vegetables
  2. Chop left over chicken or use rotisserie chicken from the grocery store.
  3. Rinse and chop spinach, and red pepper,
  4. Rinse and peel carrot. Shred carrot with a julienne peeler or grater.
  5. Add drops of water to the wok until it sizzles within one to two seconds. Add olive oil to wok . Add garlic and stir fry for a 30 seconds. Add snap peas, red peppers and chicken. Stir fry for one minute. Add spinach and carrots. Stir fry for 30 seconds.
  6. When pasta is cooked, drain and add to the vegetables. Add pasta mixture to a bowl and sprinkle Parmesan cheese on top.
Recipe Notes

Easy to make pasta bowl using left over chicken.

Share this Recipe
 
Powered by WP Ultimate Recipe

Fried Shrimp and Vegetables

Dinner tonight was fried shrimp and vegetables.  I don’t advocate having fried food often but once in a while is ok unless you are on a special diet.  There are ways to fry foods so that they are reduced in calories.

For this recipe I used frozen shrimp.

Directions:

1 pound shrimp peeled and rinsed.  (I saved 1/2 half of the fried shrimp for shrimp tacos the next night)

I did not have buttermilk so I use 1 cup milk and 1 tablespoon white vinegar.   Allow to set for 5 minutes.  Measure 1/2 cup flour and 1 cup panko bread crumbs.  Regular bread crumbs work well too.  I used Italian Panko breadcrumbs.
Place the prepared shrimp in flour, then buttermilk and then breadcrumbs.  Heat about 1/4 to 1/2 inch oil in a skillet.  Place shrimp in oil and cook until pink and lightly brown.

To reduce the amount of fat (oil) place lightly browned shrimp on paper towels to absorb oil.

For this meal I served Birdseye Asian melody vegetables.  These are easy to make in the microwave and nutritious.  

There are other combinations too.  I also like the Southwest Blend which includes beans.

Wok Wednesday – Sweet and Sour Cabbage & Shanghai-Style Shrimp

file-oct-30-7-11-08-pmWok Wednesdays is a group of followers who love to stir fry and are cooking through Grace Young’s The Breath of the Wok.  The November recipes are Jean Yueh’s Shanghai-Style Shrimp and Sweet and Sour Cabbage.  We are asked to refrain from sharing the recipe online but you can find it in The Breath of the Wok pg. 106 and 146 respectively.  The favors are wonderful.

Shaghai-Style Shrimp ingredients include:

Shrimp

soy sauce

rice wine vinegar

ginger, scallions

sherry

sugar and sesame oil

Sweet and Sour Cabbage ingredients include:

sherry, soy sauce

balsamic vinegar

ginger

Napa cabbage

carrots and scallions.