Pumpkin Sausage Macaroni

Don't judge. This is sooo good. And easy! Here are the simple steps.

1. Brown a pound of Italian sausage (I used turkey sausage, but have it your way) until it is crumbly and gooooood.
2. Slice 1/2 pound of mushrooms and add to the sausage. Cook for 5-7 minutes.
3. Pour in 1/2 cup chicken broth and stir up all the bits of sausage from the bottom of the pan. Stir in 1 can pumpkin puree, then 1/4 cup milk (I used almond milk).
4. Cook one box of whole wheat elbows until al dente. Mix the pasta and the pumpkin sausage sauce all together. I think you could probably go ahead and eat it like that, making it a super quick meal, or you could pour into a casserole like I did, cover it and bake it at 350 for 20 minutes or so, just to let it set. Either way, you should serve it with fresh hot yeast rolls and die happy.


Enjoy!

Portugese Style Stew

With the onset of fall, stews and soups, filled with rich, deep colors and flavors, are calling my name. Here is something that my mother in law originally introduced me to, though she makes hers with collards rather than kale, and this version has a few additions.

In a skillet, brown one chopped onion and one pound of sliced sausage. I used smoked turkey sausage because that's what was on sale, but a spicier sausage would be even better. Add the browned sausage and onions to a crock pot, along with one can diced tomatoes, one can drained chickpeas, lots of chopped red-skinned potatoes, and a whole bunch of kale, stemmed and torn. Yes, it will look like the crock pot is going to leak kale, but trust me, it will wilt down considerably. Bring it all together with four cups of homemade or store-bought chicken broth, season with salt and pepper, and set on low for 8 hours.

Later that day...


Mmmm. Enjoy!

Quinoa with Sausage and Beans

Here's another quinoa recipe! If you haven't tried this delightful grain-like complete protein yet, please do so!

Slice sausage of your choice and cook in olive oil in a large pot. Once cooked, add 2 cups quinoa, 1 can light kidney beans (drained and rinsed), 1 can great northern beans (drained and rinsed), 2 cups chicken broth, 1/4 cup bbq sauce, and a dash of hot sauce. Bring to a boil and then transfer to a baking dish. Put in 400 degree oven for 25 to 30 minutes, or until the liquid is absorbed.


Enjoy!

Butternut Pasta

This is...are you ready for it???...my FAVORITE meal. Possibly ever. I know that's a huge statement. And I might make that statement about other meals as well. But then I eat this one, and I know without a doubt, that this is the one, for at least four reasons...

1. The Butternut Squash

Have you ever had this delectable winter squash? If you haven't, you need to stop reading this post, go to the nearest grocery store, buy one, and then come back and finish reading. I really want you to be as in love with butternuts as I am.

They are so lovely.

To begin, peel the squash. Definitely with a vegetable peeler. The first time I worked with a butternut, I tried to use my not-so-sharp paring knife, and I ended up with frustration, a big mess, and maybe two square inches of butternut squash to cook. No, the skin is very tough, so just save yourself the grief and peel it the easy way.

Then cube the squash. I do this in two stages. First, I cut off the long cylinder-shaped top portion, cut it into about half-inch slices, and then cube each slice. Then I take the round bottom part, cut it in half lengthwise, scoop out the pulp and seeds, and cube the rest of it. Yes, it is a lot of work. Yes, butternut squash is really tough to cut. Yes, it is totally worth it.


Once it is all cubed up to the best of your ability, put it on a pan with little sides. Is this a cookie sheet? Is it a jelly roll pan? I don't know. Drizzle with olive oil, toss it around, sprinkle salt and pepper, and put it in a 425 degree oven for, oh, 35-45 minutes. Until it starts to get brown and crispy around some of the edges.

Mmmm.

2. The Sausage

Tonight when I made this dish, I used 3 links of Italian style turkey sausage because that's what I had left from the package I used to make lentil stew earlier this week. But for the most amazing butternut pasta ever, use deer sausage.

Cube it up and brown it in a skillet.


Sausage is wonderful.

3. The Pasta

Confession: If I ate pasta every day, I would be happy. I am a happy person. Logical conclusion: I eat pasta (almost) every day.

Use whole wheat elbow macaroni. It's the bomb. And remember to salt the boiling water before you put the pasta in.

4. The Butter

This is the secret ingredient running behind all the flavors in this dish. Once the pasta is cooked, pour it in the drainer and let it hang out while you return the pot to the stove. Over medium heat, melt a tablespoon of butter. Shake in your favorite herbs...I used thyme, oregano, and basil. Let the butter melt and absorb all the herbs. It will even start foaming a little. It's so cute.


Keep stirring it around so it doesn't burn. You'll know it's ready when you drop one little pasta elbow into the butter and it sizzles - then pour all the pasta in (SIZZLE) and stir it around to coat all the pasta in the herb-butter.

Oh. My. Goodness.

Final step: Add the perfectly browned sausage; the perfectly roasted butternut squash; and a perfect handful of shredded parmesan cheese to the pot. Stir it all around.

Amazingness.


Once you take one bite of this, you will die. In the best way possible. Enjoy!

Sausage and Lentil Stew

Adapted from Taste of Home, Best Light Recipes

Since there is about half an inch of snow covering at least 38% of the yard outside my window, I think that we are officially snowed in. And of course, on nights when you are snowed in, you must eat stew.

In the bottom (as if you could do this in any other part, like the top or the sides) of a large saucepan, saute...

1 onion, chopped into small pieces
3 carrots, peeled and chopped
3 cloves of garlic, minced
Turkey sausage, previously cooked and sliced into little lovable chunks
**Tonight I used 3 links of Italian turkey sausage. I boiled them for about 7 minutes, then sliced them and browned them in the bottom of the pot. In previous versions I have also used fully cooked turkey kielbasa, which seems to hold up just a little better to cooking.

When the veggies are tender enough for you and the sausage is brown enough for you, add to the pot...

1 can diced tomatoes
1 can chicken broth
3 cups water
1 cup dry lentils (Did you know that lentils are known as the powerhouse of legumes? I wish I was known as the powerhouse of legumes.)
3 small red potatoes, unpeeled and diced
Spices to your liking...I used close to a tsp of cumin, a few shakes of chili powder, a pinch of red pepper flake, and a bit of salt. Remember to be very accurate on these measurements.

Bring to a boil; cover and simmer for as long as you like. I left mine on for over three hours. Because I like my stew very simmered. I also like to cook supper during Little Bit's nap, which usually takes place around 1:00 in the afternoon, leaving a good long while for the stew to simmer.

The result? A hot bowl of love. I mean, lentil stew.


Mmmmm. Enjoy.