Posts Tagged ‘potatoes’

GYO: Pasta Primavera with Chicken Andouille Sausage

Grow Your OwnLong time, no see! Happy Autumn! This is one of my favorite seasons, with all the wonderful produce pouring out of the garden and into the kitchen.

The freezer is full, too. Last week, we ate mostly from the freezer, pantry and garden – I have way too much in all of those places, so we’re working on paring it down. One item I found in the freezer was a package of chicken Andouille sausage from Trader Joe’s. I mixed it with fresh and frozen garden veggies, pasta and some Mexican queso cheese I found in the fridge (feta would work well, too) and we had a delicious, inexpensive meal. Yummo!

Pasta Primavera with Chicken Andouille Sausage

1/2 pound short pasta, such as rotini or penne
extra virgin olive oil
1 pound chicken Andouille sausage, sliced 1/2 inch thick
1/2 cup each of the following (or vegetables of your choice), diced: green and red bell peppers, zucchini, green beans, onions
1 jalapeno pepper, minced (optional)
3 cloves garlic, minced
1/2 cup of your favorite white wine
salt and pepper to taste
Parmesan cheese
Queso or feta cheese, diced

Cook pasta according to package directions.

Meanwhile, in a large saute pan, heat 2 tbsp. extra virgin olive oil. Add sausage and stir occasionally with a wooden spatula to brown well on all sides.

Remove sausage to a plate. Add vegetables to the pan and stir 6-8 minutes, or until they start to turn brown. Add garlic and jalapeno and stir 30 seconds or until they become fragrant.

Add wine and scrape the bottom of the pan to loosen the browned bits. Add sausage back to pan. Taste and add salt and freshly ground black pepper to taste. Cook about five minutes, to meld flavors.

Combine drained pasta and vegetable/sausage mixture. Serve, sprinkling each serving with cheese.

Pasta Primavera with Andouille Sausage

This is my contribution the the food blogging event Grow Your Own, created by Andrea of Andrea’s Recipes. The bell and jalapeno peppers and garlic came from our garden.

Tasty Tools: German Potato & Sausage Soup

Tasty Tools: Soup/Stock PotWhen we were in Germany recently, we had a late lunch in Potsdam with our former exchange students Olaf, Hannah and Josi, and Hannah’s parents, Bettina and Frank. We had seen Olaf in April when he visited the U.S. and stayed with us for a week, but it’s been a couple of years since we’ve seen the girls and Hannah’s parents. It was great fun to see them all again.

I was pretty hungry, with the time change, so while most of the group had a coffee of some type and a pastry, I had the potato and sausage soup. I was expecting something creamy; it came out more brothy, although it was thick from the potatoes being cooked in it for so long. Our first full day back home was chilly and rainy, so I found this soup online and made a half-batch. It’s so good, next time I’ll make the whole recipe, so we’ll have more leftovers.

I used my lovely Flame Le Creuset Dutch oven for this wonderful soup.

Tasty Tools: Soup Pot with German Potato and Sausage Soup

German Potato and Sausage Soup

5 pounds potatoes peeled and diced to 1/2″ pieces
6 carrots peeled and diced
1 large white onion peeled and diced
4 celery stalks chopped
2 teaspoons salt
3 pounds Polish kielbasa
1/4 cup fresh parsley, chopped
3 cloves fresh garlic, minced
1/8 teaspoon crushed dried red pepper
1 teaspoon black pepper, coarsely ground

Put potatoes, carrots, onion and celery in a large pot then add water to cover about 1 inch. Add half the salt, then cover with lid and set on medium flame.

Cut sausage into 2” pieces. Add water to cover bottom of frying pan and cook sausage piercing skin as it starts to harden. When cooked through, remove sausage to cutting board and dice into 1/2″ pieces; add to soup.

Add parsley, black pepper, red pepper, remaining salt and garlic. Cover and continue cooking on low heat for 2 hours; serve immediately.

This is my contribution to Tasty Tools: Soup/Stock Pots, a food blogging event hosted by Joelen of Joelen’s Culinary Adventures.

Grow Your Own: Southwestern Potato Salad

Grow Your Own 2008Back in March, Dan and I went to see Bobby Flay do a cooking demonstration in downtown Norfolk. It was lots of fun, and I got an autographed copy of one of his books: “Bobby Flay’s Mesa Grill Cookbook: Explosive Flavors from the Southwestern Kitchen.” I’ve made several recipes from the book and loved them all – although I’ve tweaked a couple :-)

We both really like this recipe for Southwestern Potato Salad – I’ve made it three or four times now. This last time, I used green onions, a red onion, and cilantro from our garden. I know the cilantro looks a little funny, but it’s trying to bloom and I’m trying to stop it ;-)

Southwestern potato salad: Ingredients from our garden

I’m trying to expand my taste horizons, so I went ahead and added the red onion, even though I don’t like the flavor of raw onion. Guess what? I still don’t. But Dan does, so next time, I will just dice an onion for him and he can add it to his portion.

Also, the recipe says to add one jalapeno pepper, finely diced. If you like a lot of heat, go ahead and do this. I made it this way the first time, and it was too hot for us. The second time, I removed the seeds and membrane first, and it was too mild. The third time, I cut the pepper in half and removed the seeds and membrane from one half, leaving them in the other half. This time, it was just right :-)

Bobby Flay’s Southwestern Potato Salad

2 lbs. small new potatoes (I used Yukon Gold potatoes)
Kosher salt
1 cup prepared mayonnaise
2 tbsp. Dijon mustard
2 tbsp. fresh lime juice (about 2 limes)
2 tbsp. ancho chile powder
1/2 tsp. cayenne pepper
1 large ripe beefsteak tomato, seeded and chopped (I used 2 roma tomatoes)
1/4 cup chopped fresh cilantro
1 jalapeno pepper, finely diced
3 green onions, white and green parts, thinly sliced (I used two)
1 medium red onion, halved and thinly sliced
4 cloves garlic, finely chopped
Freshly ground black pepper

Put the potatoes in a large pot and add enough cold water to cover. Add 1 tbsp. salt and bring to a boil over high heat. Cook until the potatoes are tender when pieced with a knife, 12 to 15 minutes.

Drain well, let cool slightly, and slice 1/4 inch thick (I cut into 1/2-inch chunks). Put in a large bowl and cover with aluminum foil to keep warm while you prepare the dressing.

Stir together all remaining ingredients except black pepper in a medium bowl. Pour the mixture over the warm potatoes and mix gently until combined. Season with salt and pepper to taste. Serve cold or at room temperature. This can be made up to one day ahead and refrigerated.

We had this with cole slaw and our first smoked BBQ ribs. It was a great meal.

Southwestern Potato Salad, with cole slaw and smoked BBQ ribs

This is my contribution to the Grow Your Own food blogging event, hosted by Andrea of Andrea’s Recipes.

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