Sausage, White Bean and Spinach Soup

When it comes to my slow cooker, I always seem to use it when I'm home, and rarely do I ever cook anything on the low setting for a long period of time. Instead, I set it on high for a few hours in the afternoon and it's ready at dinnertime. This week, I've been helping out at the flower shop for the upcoming holiday and I haven't had a lot of energy once I come home for preparing dinner. It seemed like a perfect time to really utilize my slow cooker.

I was browsing some slow cooker recipes for inspiration, and I came across one for a smoked sausage and bean soup. It made me think of a soup my awesome neighbor brought us right after we had Beckett. Besides the sausage and beans, her's had tomatoes and spinach... and I can't remember what else. I decided to try come up with my own take made in the slow cooker and wound up with one really tasty soup. From the slow cooking, the texture of the sausage was less firm than I'm used to, but it didn't bother us like I thought it might've. It was so nice to come home from work on a gloomy, rainy day and have the house smelling wonderful, and a pot of this hearty, extremely flavorful soup all ready for us.

Sausage, White Bean and Spinach Souparound 4 servings
I pretty much never use frozen spinach, but I had some in the freezer that I bought for a recipe and didn't use. Since my fresh spinach supply for the week had already been depleted, I decided to give it a try. I still would've preferred fresh, but the frozen worked nicely in this. If using fresh, I would just coarsely chop it (removing any thick stems) and stir it in at the end and give it a few minutes to wilt.
2 large carrots, sliced 1/3 inch thick
2 celery ribs, chopped
1 medium onion, chopped
3 fat garlic cloves, smashed and coarsely shopped
1 (14 oz) pkg smoked turkey sausage, sliced about 1/2 inch thick
1 (14.5 oz) can fire-roasted diced tomatoes
1 (15.5 oz) can of Great Northern beans, drained and rinsed
3 cups vegetable or chicken stock
1 parmesan rind1 tsp Italian Seasoning
1/4 tsp crushed red pepper
kosher salt and pepper
1 (10 oz) pkg frozen spinach, thawed and squeezed dry
grated parmesan, for serving

Combine all ingredients, except the spinach and grated parmesan, in crock of the slow cooker. Cook on low for 7-8 hours. Stir in thawed spinach and give a few minutes to heat heat through. Serve topped with grated parmesan, if desired.

Garlicky Broccoli and Sausage Penne

While it's not a site I use very often anymore now that I know my way around the kitchen, I like to think that allrecipes.com helped me learn to cook. Several years back when I began really cooking, I loved using their ingredients search because I could punch in the random things I had on hand and find ways to make them into a delicious dinner. I still get a daily email from them, which I almost always delete without reading, but the other day one caught my eye.

Broccoli and sausage? Not a combo I would've ever thought to use, so decided to check out the recipe. It used a lot of oil, which I won't do, and frozen broccoli, which I don't care for, but I liked the concept. I had broccoli to use up and turkey sausage in the freezer, so I decided to make my own version that night. I didn't follow their recipe at all, just borrowed the the idea, and it really was a great dish. Garlicky, flavorful and easy- besides the pot to cook the pasta in, it's a one pan meal that comes together quickly. Sage loves light non-tomato based sauces, especially in the warmer months, and so do I, so this was a clear winner in our house.

Garlicky Broccoli and Sausage Penne

inspired by allrecipes.com

1 3/4 cup uncooked multi-grain-penne
olive oil mister or cooking spray
3 sweet Italian turkey sausage links
1 tbsp olive oil
2 chopped green onions, white and light green parts only
4 cloves garlic, minced
4 broccoli crowns, trimmed into small florets (a little over 5 cups)
4 oz sliced button mushrooms
1/2 cup chicken stock
1/4 tsp crushed red pepper (or more if you want it spicy)
kosher salt and fresh ground pepper
fresh grated Parmesan, for serving

Cook pasta according to package directions. Set aside.

Heat a large skillet over medium heat. Mist pan with olive oil or cooking spray and add sausage. Brown sausage on all sides, about 6 minutes and remove from pan. Slice into 1/3 inch rounds and set aside. (Sausage will not be cooked through.)

Add the tbsp of oil to the pan, gently scrape up any sausage parts stock to pan. Add green onions and saute for 2 minutes. Add garlic and heat until fragrant, about 1 minute.

Add broccoli florets to pan and cook for 2 minutes. Add mushrooms and saute for another 2 minutes. Add sliced sausage, stock, crushed red pepper, and salt and pepper. Use stock to deglaze pan if needed. Cover, reduce heat and simmer until broccoli is tender crisp and sausage is cooked through, about 5 minutes.

Toss sausage and vegetables with cooked pasta. Serve with parmesan.

Sausage and Peppers with Beer

This recipe is something I've been making for years. From back in the days when I only cooked a few days a week, and if it wasn't something I just created on the spot, then it came from allrecipes.com. This was something I used to absolutely love and made often, but just kind of forgot about. It's been a very long time since we've had it, but I had several bell peppers that needed using up and some turkey sausages in the freezer, so I decided it was time to revisit it.

This is such an easy, versatile recipe. I've always used whatever color combination of peppers I had on hand, and any decent quality beer (something like Amstel Light or Heineken.) Its saucy, so serve it over rice or pasta of your choice, or alone with crusty bread for dipping. This time I had sweet sausage, but I've made it many times with hot, and you can add extra heat additional red pepper flakes or several shakes of your favorite hot sauce. With the addition of rice or pasta, this would serve at least 4.

adapted from allrecipes.com

1 tbsp olive oil

1 1/4 lb. (5 links) package of turkey Italian sausage (Sweet or Hot)

2 1/2 bell peppers, sliced (I used 1 red, 1 yellow, and 1/2 of a green.)

1 large yellow onion

2 cloves garlic, minced

1 (12 oz.) bottle of beer

1/2 ( 6 oz.) can tomato paste (I usually wind up using the entire can)

2 tsp dried oregano

1/2 tsp red pepper flakes, or to taste

1/2 tsp fennel seed kosher

salt and fresh ground pepper

hot sauce, if desired

cooked rice or pasta, and/or bread, for serving

Heat olive oil in a large skillet over medium heat. Cook sausage until browned on all sides. Remove sausage from pan and set aside.

Pour in 1/2 of of the bottle of beer to deglaze pan. Place peppers, onions and garlic in pan. Stir in the remaining beer, tomato paste, spices, and hot sauce, if using. Season with salt and pepper.

Cover and simmer until onions and peppers are tender.

Slice sausages into bite size pieces and add to pan. Cover, and simmer until sausages are cooked through. Serve over rice or pasta or with bread.

Penne with Goat Cheese-Tomato Sauce

The funny thing about this recipe is that it took seeing it a second time to capture my interest. I was checking out a blog I'd never visited before, Pleasure Cooker, when I saw this pasta dish she'd dubbed "Heaven on a Plate." It was originally from Elly Says Opa, a blog I frequent often, and I wondered how I could've missed such a delicious looking recipe. I realized I'd seen it before, but I can't understand why I didn't jump to make it immediately. I mean it has so many of my favorite things- chicken sausage, goat cheese, pasta, mushrooms, and peas.

This was soooo yummy. Sage, who would rather have feta or blue cheese anyday over goat cheese, loved it as a creamy base to this pasta. A little while after dinner, he came up and thanked me again for such a delicious dinner. And my little guy, who is a very light eater, asked for seconds. This made enough for the three of us for dinner with well as a lunch sized portion left over.

I made some changes, mostly tweaking of quanities and slight substitutions. I scaled back the amount of pasta and the sauce ingredients, but left the vegetables pretty much the same, which worked perfectly. Instead of hot Italian chicken sausage, I subbed spinach & asaigo ones (which I sliced instead of crumbled,) used petite diced tomatoes instead of crushed, and dried basil instead of fresh. I also sped up the cook time since we were hungry. It was easy to make, and adapted well to my changes.

adapted from Elly Says Opa
7 oz. whole wheat penne pasta
1 Tbsp. olive oil
3 links chicken sausage, sliced
1/2 small onion, diced
3 cloves garlic, minced
8 oz. cremini mushrooms, sliced
1 Tbsp. tomato paste
1/4 tsp. (or to taste) crushed red pepper flakes (omitted and used at the table)
1 (14.5 oz.) can petite diced tomatoes, with juice
1/2 cup frozen peas
1 1/2 tsp dried basil
2 oz. goat cheese, crumbled
sea salt and fresh ground pepper

Cook pasta according to package directions. Drain and set aside.

Meanwhile, heat oil in large skillet over medium heat. Add sausage and cook until browned. Add the onion and saute for about 2 minutes before adding the mushrooms and garlic. Once the mushrooms and onions are tender, add the tomato paste and red pepper flakes. (If needed, deglaze pan using a few splashes of wine or broth. I didn't need to do this.)

Add the tomatoes and salt and pepper to taste. Cook for an additional 5 minutes.Add the peas and heat through for a minute or two. Stir in the basil and the goat cheese. Remove from the heat and continue stirring until the goat cheese has melted into the sauce. Season to taste if necessary and combine with the cooked pasta.

Week 10: NE Patriots vs. New Orleans Saints- Chicken and Sausage Jambalaya

When I first starting looking over the Patriots schedule in regards to the food I'd be cooking, we were most excited for when they'd be playing the Saints. Too bad it was such a lousy game for New England. We did have a very tasty dinner though!

I'm sure Jambalaya might be an ordinary choice considering all of the amazing food New Orleans has to offer. I'm still having aversion issues with seafood, and I had my elderly grandmother staying with us and had to keep in mind what she could eat. There are so many recipes and variations of jambalaya out there, but I decided upon one made with chicken and sausage.

I was first looking at Cajun/Creole recipe sites, but most of those have pretty strict rules about reposting recipes. The one I decided on was from allrecipes, and I did make a few minor adjustments to it. It was really good, with a rich tomato taste that I love, but both Sage and I decided we weren't crazy about anduille sausage. I used it because it was more authentic, but we both prefer the turkey smoked sausage that I've used in jambalayas in the past. I had to keep mine less spicy due to sensitive tongues, but served it with extra hot sauce at the table.

adapted from allrecipes, serves 5-6

2 tbsp olive oil

cajun (or creole) seasoning (I used Tony Chachere's)

3 links (12 oz.) andouille sausage (or either regular or turkey smoked sausage)

3/4 lb. chicken breast, cut into 1 inch pieces

1 onion, chopped

1 bell pepper, chopped (It should be a green one, but I only had red)

2 stalks celery, diced

3 cloves garlic, minced

1 (14.5 oz) can of diced (or crushed) tomatoes

1 (6 oz.) can of tomato paste (can reduce if you're not into such a rich tomato base)

1/2 tsp crushed red pepper (or to taste)

sea salt and fresh ground pepper

1/2 tsp hot pepper sauce (I omitted and served tableside)

2 tsp Worcestershire sauce

1/2 tsp dried parsley

1 cup uncooked white rice

1 cup chicken stock or broth (original recipe calls for broth, but stock seems to be more authentic)

Heat 1 tablespoon of olive oil in a large heavy Dutch oven or stockpot over medium heat. Saute sausage until browned. Remove with slotted spoon, and set aside. Season chicken pieces with Cajun/creole seasoning. Add remaining oil, and saute chicken pieces until lightly browned on all sides. Remove with a slotted spoon, and set aside.

In the same pot, saute onion, bell pepper, celery and garlic until tender. Stir in tomatoes and paste, and season with red pepper, black pepper, salt, hot pepper sauce, Worcestershire sauce and parsely. Stir in chicken and sausage. Cook for 5 minutes, stirring occasionally.

Stir in the rice and chicken broth. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes, or until liquid is absorbed. (My rice took over 30 minutes to become ready.)

Orzo with Chicken Sausage, Grape Tomatoes & Mushrooms

My blog posts have been few and far between lately. I've been back to working part time, as well as pretty busy lately. Somehow, I'm just not cooking quite as frequently and as for baking, not at all. I didn't even do anything for last Sunday's football game. The Patriots were playing the New York Jets again. When they last met up in Week 2, I made knishes. My intention were to make apple muffins (which is the offical state muffin, in case you're interested, and I thought a fun choice since NYC is the "Big Apple.")

But Sunday, came and went, I didn't get to making my muffins. I'll be honest, there was a lot of napping done by me on Sunday- thanks to my wonderful husband who understood how tired I was and hung with the little guy all day. Since it was the second time we played the Jets, I decided it wasn't a big deal. (Luckily, Beckett didn't know of my plans- he's pretty crazy for muffins.)

I might not have gotten around to baking apple muffins on Sunday, but I did make a tasty dinner for the three of us. It was one of those dinners where I looked in the fridge, saw a handful of ingredients and went with it. It was really good- and possibly even better for lunch the next day- but not exactly perfect. But with a little tweaking, it could be. The sauce was a little thin, but this could easily be remedied by using less broth, or as I did, thickening it up with cornstarch at the end, or even both. The other thing that would perhaps make this even better, would be switching the cheese. All I had to top it with was shredded parmesan, but I think feta would be awesome. Not that the parmesan didn't go, I just think feta would've been better. Regardless, it was a flavorful, quick and easy dinner, that we all enjoyed.

1/2 cup uncooked ozro pasta

1 tbsp olive oil, divided

3 links chicken sausage, sliced (I used spinach & asagio cheese)

1 sweet onion, chopped

1 sweet bell pepper, chopped (I used yellow)

2 cup sliced mushrooms

4 cloves garlic, minced

1 cup grape tomatoes (you could definitely use more)

1/2 cup of chicken broth (Suggest reducing, or use cornstarch at end to thicken.)

1/2 tbsp dried basil

sea salt and fresh ground pepper

cornstarch, if desired (I used about 1 tsp)

desired cheese for topping (parmesan, feta, goat cheese, etc.)

.

Cook pasta according to box directions. Drain and set aside.

Heat 1/2 tbsp of oil in a large skillet over medium. Cook sliced sausages for 5 min, stirring frequently for even browning. Remove from pan.

Add remaining oil to pan. Once, heated, add onion and pepper, and cook for 5 minutes. Add mushrooms and garlic, and cook for another 3 minutes. Add tomatoes, broth and seasonings. Bring to a boil, return sausage to skillet, reduce heat, cover and simmer for 10 minutes.

If using cornstarch, mix about 1 tsp with about a 1/4 cup of broth from skillet. Return to pan and bring to a boil. Allow to thicken, a few minutes. Remove from heat. Stir in pasta, and top with cheese to serve.

The Very Best of Fall Lasagna

Ever since I started reading food blogs, in early summer, I have been wanting to make one recipe in particular, The Very Best of Fall Lasagna, from A Year in The Kitchen. I just had to wait for it to be Fall. But you know how sometimes anticipating something for too long can result in dissapointment? That was not the case at all- this lasagna was every bit as amazing as I expected. But how could it not be when it showcases delicious flavors such as butternut squash, pumpkin, carmelized onion, apple maple sausage, thyme and fontina cheese?

I knew this was a complex dish to make, so I saved it for when when Sage would be home to help out with Beckett. It took a wee bit longer than I thought it would. I started this before 5:00 and it was well after 8:00 that we ate. I do take my time in the kitchen, and there are a lot of components to this, so it took nearly two hours of hands on time. Then another hour to cook, and another 15 minutes to rest. Sage was hungry and impatient, but in the end, he loved it. He said it was like no lasagna he'd ever had, and so full of flavor. To me, it was absolutely worth the time spent. And if you are better at multi-tasking (or don't have a toddler interupting your kitchen rhythm) I'm sure you could significantly shave time off.

I did make changes to Ashlee's recipe, based on necessity. The only wheat lasagna noodles available to me were the shorter no boil ones that come in a 9 oz. box. Ashlee used a 1 lb box of the long ones, so my lasagna was smaller in width, but I still used mostly the same amount of filling and still did four layers, so it was perhaps taller. Because of the no boil noodles, I had to cook mine twice as long at a higher heat, (but there is some ease in not having to worry about your noodles tearing.) As mine was smaller over all, I left out the acorn squash, which was good because it was pretty thick in my between layers. I didn't precook my sausage, since it is already fully cooked and I knew it would get heated properly through in the oven for an hour. I think my only other change was using less ricotta, but that was only because I didn't realize I was short on it. But again, due to size, it worked out just fine. I think with all these wonderful ingredients, this lasagna is accepting of alterations. If you have the time and patience, this is a must try recipe! It really is like no lasagna you've had before.

2 yellow onions, sliced
2 tbsp balsamic vinegar
1/2 tsp thyme
sea salt and fresh ground pepper
1 medium butternut squash, peeled, seeded and diced
1 (15 oz.) can pure pumpkin
1 1/4 cup part-skim ricotta cheese
1/4 tsp cinnamon
1 tbsp butter
1 tbsp flour
1/2 cup chicken broth
1 cup 2% milk
1/4 tsp ground nutmeg
2 cups shredded fontina cheese
1 (9oz.) box of no boil wheat lasagna noodles (if using regular noodles, consult original recipe for preperation and bake time.)
1 (12 oz.) pkg fully-cooked apple maple chicken sausage, sliced (if not fully-cooked, cook according to package first.)

In a non-stick skillet over low heat, saute onions for 15 minutes or until tender. (I only have stainless skillets, so I sauted mine in 2 tbsp butter, on medium for 5 minutes, then on low for about 20 minutes.) Add thyme, salt, pepper, and vinegar, cooking until vinegar is a glaze, about 10 more minutes. Set aside.

In a steamer basket over boiling water, steam squash for 5 minutes. Do not overcook. Set aside.

Mix pumpkin, ricotta and cinnamon together. Set aside.

Melt 1 tbsp butter in a saucepan, add in flour and cook out over medium heat. Add broth, milk and nutmeg. Bring to a simmer, add 1/2 of cheese. Whisk until combined and set aside.

To construct lasagna:

Preheat oven to 400 degrees. In a 3 qt casserole dish, ladle cheese sauce in bottom. Place 3-4 noodles, slightly overlapping. Top with 1/4 of the ricotta, 1/3 of the squash, 1/3 of the sausage, 1/3 of the onions, and a ladle of the cheese sauce. Repeat with next two more layers, using up all of the squash, sausage, and onions.

Add the fourth layer, topping with ricotta, rest of the cheese sauce, and the remaining 1 cup of the cheese.

Cover with foil, and bake for 40 minutes. Uncover and bake for another 15-20 minutes, or until golden and bubbly, and noodles are tender. Let rest 10-15 minutes before serving.

My finished product, fresh out of the oven. So worth the wait!

Lentil Sausage Soup with Leeks & Carrots

Two things happened to me today as I was eating a bowl of the leftover soup I made last night. The first was that I decided it was so hot in my house, I was giving up the fantasy that is "Fall" where we live (what a tease those few days were.) I had to close the windows and turn the a/c back on. It was 85 degrees outside again and nearly that in my house. The second thing that occured as I continued eating, I came to the conclusion this soup was too yummy not to put on my blog.

This is where I have to appologize for the a recipe lacking in details.This soup was something I was just making up as I went along. I usually try to pay attention to the amount of ingredients I am using and how long I cook things, but in last night's case, life got in the way (in the form of an adorable little blonde kid) and I honestly can't tell you how long this soup simmered. I have no idea- maybe 20 minutes, maybe an hour. All I can tell you is: its done when the vegetables are tender.

Well, that, and it's its delicious. Sage was really impressed with this one. I particularly enjoyed the what the red wine and thyme- which I think must be a favorite spice of mine- added to this. We served it topped with shredded parmesan and crusty multi-grain bread.

makes 4 bowls

3/4 cup green or brown lentils, rinsed and picked over

1 1/2 cups water

3 links sweet Italian turkey sausage, casings removed

1 stalk of celery, chopped

1/2 medium onion, chopped

1 leek, halved and sliced thin

1 cup coarsely chopped carrots

2 cups broth

1/3 dry red wine

1 (14.5 oz.) can diced tomatoes (I used a roasted garlic & onion flavored)

1 tbsp tomato paste

sea salt and fresh ground pepper

1/2 tbsp dried oregano

1/2 tbsp dried thyme

1 bay leaf

shredded parmesan for serving

Bring lentils and water to boil in a small saucepan. After boiling for 2 minutes, reduce heat, cover, and simmer for 30 minutes or just until tender. Drain if necessary and set aside, covered.

Heat a large soup pot over medium heat> Add sausage, onion, celery and carrots. Using a spoon to break up meat, cook until sausage is no longer pink. Drain any fat. Add leeks and cook for 2 minutes. Add all remaining ingredients. Cover, and simmer until vegetables (especially carrots and celery) are tender.

Stir lentils into soup. Remove bay leaf. Serve with parmesan.

Sausage Mushroom Pizza with Carmelized Onions & Goat Cheese

Contrary to what this lousy photo would lead you to believe, this was an absolutely fantastic pizza. I actually shot this picture of the one remaining slice the next day, since the sun had set by the time we ate and the pictures came out dark. This one isn't much better, but I loved this pizza and wanted to share it anyways.

I probably should be calling this Carmelized Onion-Goat Cheese Pizza with Sausage and Mushrooms, because the onions and cheese are definitely the primary flavors, which is fine with me! Sage (who's favorite pizza toppings are mushrooms and sausage) wasn't quite as thrilled- because as he puts it: he likes goat cheese, he does not love goat cheese. So of course, he liked this, but did not love it. Beckett however really enjoyed it. I have to admit, it makes me happy to see my child eating a pizza with carmelized onions and goat cheese on a homemade whole wheat crust. When I was a kid, we either had delivery from somewhere like Dominoes or Dinos, or probably more often, those frozen Totino's Party Pizzas, which I remember was like eating like a cardboard frisbee. Hopefully, my kid will never had to eat one of those, or if he does at a friend's house, he will think they are dreadful compared to Mom's homemade ones.

2 tbsp butter
1 large sweet onion, sliced
1 pizza dough ball (I used half of this recipe and froze the other half)
1/2 (6 oz.) can tomato paste
1/4 cup shredded mozarella cheese (I used an Italian blend)
1/2 cup sliced mushrooms
1 link turkey sweet Italian sausage
2 oz. goat cheese

Melt butter in skillet over medium heat. Saute onions for 25-30 minutes or until beginning to carmelize. Preheat oven to 375 degrees.

Roll out pizza dough on lightly floured surface, and transfer to pizza pan or baking sheet. Bake for 10 minutes. Remove crust from oven, top with thin layer of tomato paste, shredded cheese and mushrooms.

Open casing of sausage at one end, and carefully pinch the ground meat in very small pieces evenly over other toppings. (If you prefer to have the sausage in slices, it will need to be fully cook it first.) Top with onions and crumbled goat cheese.

Bake for 10 minutes or until sausage is cooked through.

Summer Squash Pasta with Sausage

This is a new twist on an old favorite of ours. When I first really got into cooking a few years back, there was a dish I would make frequently that we loved for its simplicity. It was essentially just zucchini, squash and (turkey) Italian sausages with a very thin tomato sauce served over pasta. It was very light and summery, and we liked how it wasn't over crowded with too many types of vegetables or covered in a heavy sauce.

I haven't made it in a long time, and I decided to make it with a few changes. I used chicken sausage, and instead of the egg noodles we used to have it with, I went with thin whole wheat spaghetti (because I have 3 boxes, for some reason) and I changed the sauce just a bit. This isn't a fancy dinner, by any means, but it is quick and easy, and just really good. We also like it because it is mostly veggies and not as much meat or pasta, but you can certainally change the vegetable to sausage/noodle ratio. We had this this with homemade bread to sop up the light sauce and a very generously topping of parmesan cheese.

I can't cite the original source I've adapted it from - I have it on a recipe card and while I assumed it was from allrecipes.com, I can't find it on their website. Before my blog, I never measured my seasonings, so all I have written is to taste. I tend to use a very heavy hand.

1/2 (13.5 oz.) box of thin spaghetti (or egg noodles, short pasta or even rice.)

1 tbsp olive oil

2 links fully-cooked chicken sausage (I used sun-dried tomato)

3 zucchini, diced

2 yellow squash, diced

1 onion, chopped

2 cloves garlic, minced

1 (14.5oz) can of diced tomatoes, with juice (mine was roasted garlic & onion flavored)

1/2 cup chicken broth

3 tbsp tomato paste

Italian seasoning (or dried basil and oregano,) to taste

red pepper flakes, to taste

parmesan, for serving

1. Cook pasta according to package dirrections. Drain and set aside.

2. Heat oil in a large skillet. Add sausage, zucchinni, squash, onion and garlic. Cook for 5 minutes, stirring frequently. Add tomatoes, broth, paste, and seasonings. Reduce heat, cover and simmer for 10-15 minutes or until veggies are tender-crisp.

3. Serve over pasta (I always like to add my pasta to sauces and let it sit, covered, to really absorb the sauce,) and sprinkle with parmesan.

Kale and Sausage Stuffed Butternut Squash

The other day I decided to buy kale while at the grocery. At first I thought I'd make a soup, with sausage and potatoes (similar to my favorite soup from Olive Garden, which I don't think I've had in 7 years since Sage doesn't like that restaurant.) But then I wasn't so in the mood for soup.

Yesterday I was hanging out with my cousin, who also enjoys cooking and being creative in the kitchen. She mentioned how she had a butternut squash she was planning to stuff...and I had a light bulb moment. I realized I could stuff the butternut I had with the kale and sausage! (So, thanks, Leesa. I stole your concept- and it was delicious!!!)

I did learn something interesting. When I was putting this together, I found out Sage was predisposed to not like the kale, stemming from a stint as an Applebees server/bartender when he was younger. Apparently every plate had to go out with a garnish of raw kale- "No kale, no sale"- so to him, its a garnish. So even though I assured him it wouldn't taste like the raw garnish he'd sampled as a twenty year old boy, he didn't keep an open mind about it. So, while he liked the dish, he wasn't fond of the kale in it. (I loved it though!) I guess next time I makes this, I will have to use spinach instead since he loves that.

I couldn't find turkey sausage anywhere in the store, but regular Italian sausage was on sale, so even though I never eat pork sausage, that's what I used. It was really okay in this, but I much prefer turkey sausage. I think this dish is fun because you could really switch up what you put in it. I'd like to add canned diced tomatoes next time and maybe try a different cheese or perhaps a grain. And of course, for my non-kale liking husband, spinach.

1 small to medium butternut squash
olive oil
2 mild Italian Sausage links (regular or turkey), casings removed
1 onion, chopped
3 cloves garlic, minced
5 cups roughly chopped kale, ribs removed (about 1/2 a bunch)
1/4 cup vegetable (or chicken) broth
sea salt and fresh ground pepper
1 tsp dried basil
sprinkle of red pepper flakes
2 tbsp Italian breadcrumbs
1/4 cup shredded parmesan cheese

1. Preheat oven to 400. Slice squash in half and remove seeds. Place in roasting pan cut side up and brush top with olive oil. Roast until flesh is soft and edges are lightly browned, about 35-40 minutes. Set aside.
2. Heat skillet over medium. Add sausage and onion, stirring frequently and using spoon to break up sausage. Saute for 5-7 minutes, until sausage is mostly browned and onions are becoming translucent. Add garlic and saute for 2 more minutes.
3. Add kale, broth, basil, red pepper, salt and pepper. Reduce heat slightly, and stirring frequently, continue cooking until kale is wilted, about 10 minutes.
4. Meanwhile, scoop out butternut, leaving about a 1/3 inch thick border attached to the skin. Coarsley chop the scooped out squash and add to the skillet. Stir gently to combine. Stuff the hallowed out butternut with sausage and kale mixture. If any leftover stuffing, mound in roasting pan. Top both stuffed squash (and any leftover mound) with breadcrumbs and parmesan.
5. Broil for 5 minutes, or until cheese is melted.

Roasted Butternut, Carmelized Onion and Apple Maple Sausage Pizza

I don't plan meals before I go shopping. I prefer wandering around the store, getting my cooking staples and then picking up whatever else appeals to me. (I actually love to go grocery shopping.) Its funny to me how the random ingredients I buy always wind up working together. Two of those things from my last trip were a butternut squash and apple maple chicken sausage.

As I was browsing for inspiration for how to use my butternut squash in a different way, I kept coming across pizzas. None of them had meat, but I knew Sage would like a squash pizza better if it had the sausage on it. I was thinking goat cheese at first, but lots of the recipes I saw had ricotta, so I went with that since I had some to use up. Plus I always love ricotta on a pizza. I was going to have Sage bring home some sage (yes, really) but I forgot, so I used dried thyme instead. I got a later start on dinner, so I used a quick rise dough. It was good, but I didn't turn the oven up enough after roasting the squash, so it took a really long time to cook through. This was time consuming (but I believe I need to work on my time management skills in the kitchen) but wonderful!

pizza dough ball or premade crust (I used this recipe subbing 1 tbsp of honey for the sugar and 1/2 a cup of the flour using whole wheat and letting it rise once for a 30 minutes.)

1 small butternut squash, peeled and cut into 1/2 in. cubes

olive oil

1 small onion, sliced

1 tbsp butter

1/2 cup part-skim ricotta

2 links (pre-cooked) apple maple chicken sausage, thinly sliced

1 tbsp shredded parmesan

1 tsp dried thyme

1. Heat butter in skillet over medium heat. Add onion and cook until beginning to brown. Reduce heat to low and cook until carmelized (about 45 minutes) stirring frequently. Lay on a paper towel until ready to use.

2. Toss squash in enough olive oil to lightly coat, and roast in an oven preheated to 350 degrees for about 40 minutes. Set aside.

3. Roll out crust into desire shape. Transfer to pizza pan or cookie sheet and precook for 5 minutes. Brush with olive oil, and top with about a cup of the roasted butternut (reserve any extra for another use.) Layer sausage and onion. Drop small clumps of ricotta evenly and sprinkle with parmesan and thyme.

4. Bake according to pizza dough recipe, or until crust is golden brown and sauage is warmed through.

Sun-dried Tomato, Goat Cheese and Chicken Sausage Calzone

To use up the other half of the pizza dough I made the other night, I wanted to try making a calzone. Not surprisingly, my inspiration for this came from A Year in the Kitchen. (Yes, I realize I cite this blog for a lot of the recipes I've been trying out, but with well over 700 posts of food I really love, its hard not to!) She had a calzone with ricotta, goat cheese and sun-dried tomatoes. Oddly enough, I had all of these things on hand. It sounded wonderful!

I did choose to substitute chicken sausage for the chicken, just because I thought it would be really good. I was right; Sage loved this. I think his words were: This is flippin' delicious! In fact, he said he liked it even better than the pizza the other night. It was toddler approved as well. I did use half the amount of goat cheese since I was also having some on our salad and a little less ricotta and tomatoes because I thought my dough ball seemed a little small. Since the sausage is fully cooked, I didn't bother browning it first. This was easy to make and oh so good! I will be experimenting with my own calzone fillings in the future!

adapted from Chicken Bada Bing Calzone, A Year in the Kitchen

1/2 batch of pizza dough (I used this one)

2 chicken sausage, diced (I used sun-dried tomato)

1 cup part-skim ricotta
1 oz. goat cheese, crumbled
8 sun dried tomatoes, chopped
1/2 cup part-skim mozzarella cheese, shredded
1/2 tsp. dried basil

1/2 tsp dried oregano

Marinara for dipping

1. Preheat oven to 425 degrees.
2. Combine goat cheese, ricotta and mozzarella in a bowl. Fold in tomatoes, spices, and diced sausage.

3. Roll out pizza dough on a floured surface. (I don't have a rolling pin, so I just used my fingers to gently push it into a round shape.) Place on a pizza pan or baking sheet, spread ricotta mixture over half, fold the other half over. Crimp edges to seal. Brush with olive oil and place in the oven.
4. Bake for 18-20 minutes, or until golden and puffed. Serve with marinara for dipping.

Chicken Sausage, Red Pepper and Mushroom Pizza

I told myself the next time I made a pizza I would make the crust myself. I've never worked with yeast before, but it was really pretty easy. There are many variations of a basic pizza crust, so I decided to go with one of the many dough recipes from from my favorite blog, A Year in the Kitchen.

Usually when make our pizzas, we tend to use toppings such as artichoke hearts, banana peppers, sun dried tomatoes and/or whatever fresh veggies we have on hand. But on the rare occasions we order out from our favorite NY style pizza shop, we prefer to keep it simple. Sage's favorite is sausage and mushroom. I don't like pork sausage so we only have it put on half. Since he is an all around great guy and an amazing husband and father, I decided that this week I am going to cook meals that are favorites of his.

For this pizza I planned on using an Italian-style chicken sausage, but the store was out, so I used a sundried tomato which was awesome! I chose to add bell peppers because I love how they go with sausage, and for the sauce I tried something new. Typically we use a few spoonfuls of jarred pasta sauce and then it goes to the back of the fridge. I make my own sauces for pasta, so I rarely get around to using any more of it. Unfortunately I've tossed out countless nearly-full jars of sauce. On the same blog, I read a tip about using tomato paste instead. I love tomato paste and never have a problem using it up in time. Sage looked at me like I was crazy when he saw me spreading it on, but he admitted afterwards he loved what it brought to the pizza (a richer tomato flavor and a tanginess.) But he also thought I was silly for making homemade pizza dough- and he loved that too!

1/2 recipe of pizza dough (or premade crust)
about 3 tbsp tomato paste
1/2 red pepper, sliced
2 chicken sausages, sliced (I used sundried tomato)
2/3 cup part-skim mozzarella, divided
1/2 cup sliced mushrooms
1 tsp Italian Seasoning, Pizza Seasoning or your own blend of spices (I used 1/4 tsp each of fennel seeds, crushed red pepper, garlic powder and oregano)

Whole-Wheat pizza dough (from A Year in the Kitchen)
1 packet active dry yeast
1 tbsp. organic brown sugar (or honey)
1 cup warm water
1 1/2 cup whole wheat flour
1 1/2 cup all purpose flour

1. Add water, yeast and sugar to a stand mixer's bowl bowl. Let it sit for 10 minutes, yeast will bubble. Turn mixer on low, using the dough hook and add in the flours. If the dough is too sticky, add another 1/4 c. all purpose flour. Let it knead for 5 minutes.
2. Cover with a damp towel and let it sit for 1 hour. Punch down, cover, and proof for another 30 minutes.
3. Divide in half, wrap half the dough and refrigerate.

To prepare pizza:
1. Preheat oven to 425, preheating pan as well.
2. Either roll out or using fingers, press gently into desired shape on a floured surface. Place on preheated inverted baking sheet. Bake for 5 minutes.
3. Meanwhile, heat skillet on medium. Spray with cooking spray and add peppers and sausage. Cook for 5 minutes, turning halfway through. Remove from heat.
4. Spread thin layer of tomato paste on parbaked crust. Top with 1/3 mozarella cheese. Layer peppers, sausage and mushoroms evenly. Add remaining cheese and spinkle with seasonings.
5. Bake for 10, or until crust is golden brown and crisp, and cheese is melted.

Sausage and Peppers Pasta

I love pasta. I love casseroles. I love the combo of sausage and peppers. I love cheese. So when I saw this recipe on the blog A Year in the Kitchen, I knew I had to make it. It was the easiest thing I've made all week, and by far the most delicious. But then again, its right up my alley- anytime I can eat my dinner out of a bowl and have that all-in-one meal be covered in cheese, I'm a happy girl.

I did make minor changes. Most notable, is that I scaled it back. I am trying to make smaller portions of our meals, so that we are not stuck with leftovers we feel obligated to eat. This made enough for the two of us to each have two bowls (yes, it was that good,) a toddler serving, and a lunch sized portion left over. Other than that, I left out the ricotta cheese (didn't have and don't think it was missed,) used a different chicken sausage (hers was with a mozzarella and garlic, mine was Sweet Italian with Red and Green Peppers) and subbed canned tomatoes and paste for tomato sauce, just because I like the chunks.

Its such a simple recipe, you don't expect it to be so delicious. After making a few much more complicated and just so-so meals this week, this was perfect. And its one of those great meals, you can adapt to what you have one hand, throw it together, and have dinner in under a half an hour.

adapted from Sausage and Peppers Baked Pasta from A Year in the Kitchen

1/3 of a 14 lb. box of whole grain rotini or other short cut pasta (about 1 2/3 cup, uncooked)
1 small onion, sliced
1/2 green bell pepper, sliced
1/2 red bell pepper, sliced
1/2 yellow bell pepper, sliced
1/2 tsp. fennel seeds
1/2 tsp. crushed red pepper flakes
1/2 tsp. dried oregano
salt and pepper
1 14.5 oz. can diced Italian tomatoes, partially drained

1/2 of a 6 oz. can of tomato paste
4 links of Sweet Italian Chicken Sausage, sliced

1/2 c. shredded part-skim mozzarella
1/4 c. shredded parmesan

1. Preheat the broiler. Cook pasta according to package directions.
2. In a large skillet over medium high heat, saute onions and peppers, season with salt and pepper. Cook for about 5 minutes.
3. Add in spices, tomatoes and paste, and sausage. Mix well. Cook for 10 minutes. Add drained pasta into skillet. Stir, pour into casserole dish and top with cheeses.
4. Boil for about 5 minutes or until cheese is melted.

I have always put my pasta dishes (where everything is pre-cooked) in at about 350 for 15-20 minutes. I never thought of just broiling it. Not only did it take only a few minutes, but I loved how the cheese got all toasty instead of just melted. Yum!

Baked Penne with Spinach and Turkey Italian Sausage

One of my go-to dinners is a baked Italian-style casserole. Usually I make it with ground turkey and lots of peppers and mushrooms. Last night, I felt like mixing it up and using turkey Italian sausage and spinach. It was so good!

I asked Sage if he'd rather big pieces of sausage or for me to take the casings off and have the meat crumbled throughout. He said big pieces, but we both decided afterwards, we'd rather have had it the other way, since you didn't get the sausage in every bite. Plus it would be easier to cook. This makes a lot, but in my opinion, these types of dishes are even better the next day!

1/2 of a 14 oz box of multi-grain Penne (or Rotini or Ziti)

1 lb. (4 links) of Hot Italian Turkey Sausage

1 (10 oz.) pkg. of frozen spinach

2 tbsp minced garlic

1 small onion, chopped

1 (8 oz.) pkg. of sliced mushrooms

1 (15 oz) can of Italian style tomatoes, with juice

1/2 of a 6 oz. can of tomato paste

1 (8 oz.) can tomato sauce

1 tsp dried basil

1 tsp dried oregano

1 tsp red pepper flakes

1 1/2 cup part-skim mozzarella

Parmesan, for serving

1. Preheat oven to 350 degrees.

2. Cook pasta according to package dirrections.

3. In a large saute pan over medium high heat, brown sausages on all sides, adding just enough water to pan to keep sausages from sticking. Once browned, remove from pan. (Or remove from casings and cook until no longer pink.)

4. Meanwhile, remove spinach from package, and microwave in a bowl for 4 minutes or until no longer icy. Drain well.

5. To saute pan, add a few tablespoons of water to deglaze any stuck-on bits. Add garlic and onion and cook for 5 minutes.

6. Cut sausages into 1/2 inch pieces and return to pan. Rinse mushrooms and add to pan. Stir frequently until sausage pieces are no longer pink. Drain liquid from pan.

7. Reduce heat, and add spinach, canned tomatoes, paste, tomato sauce, and spices. Mix well.

8. In 9 x 13 glass baking dish, place drained pasta. Top with sausage mixture and stir gently to combine. Top evenly with shredded cheese and bake for 15 minutes or until cheese is melted and casserole is heated throughout.

9. Serve with grated/shredded parmesan.