January 29, 2015 - Kielbasa Cabbage Egg Noodle Dinner

Ingredients:

1 package (13.5 ounces) Johnsonville Polish Kielbasa, cut into 2 inch pieces on the diagonal
1/2 medium head cabbage cut into wedges
1 (16 ounce) package wide egg noodles (I use half the bag)
fresh ground black pepper to taste
3 tbsp EVOO
2 cups of you favorite stock (I used beef)

Directions:

In the dutch oven add your EVOO and heat up to medium.
Add your kielbasa and brown.
At the same time, boil your noodles (5 mins for el dante)
Once kielbasa is browned, pour in your stock, bring to a boil, reduce heat to medium low and place cabbage wedges on top of kielbasa to act like a steamer, cover and simmer for 20 mins.
Pour noodles on top and add pepper, cover and simmer 10 mins.
Lightly stir ingredients and simmer for another 10 minutes.

Enjoy!

January 26, 2016 - Stuffed Pepper Soup

Servings: 6

• 
  

• Ingredients:
• 1lb LEAN ground beef
• 1 lg onion, diced
• 1 cup uncooked or 2 cups cooked rice (I use brown Minute Rice)
• 1 can stewed tomatoes lightly cut to 2" pieces (14.5oz can)
• 1 can tomato sauce (14.5oz can)
• 1 tsp dried oregano
• 1 tsp basil
• ½ tsp salt
• ¼ tsp pepper
• 1 box chicken stock (32oz)
• 2 cups water
• 2 tbsp powdered beef stock or Knorr concentrated homestock 
• 5 bell peppers (I use 1 big green pepper then 2 red and 2 yellow peppers)
• 4 stalks of celery, preferably hearts
• • Cheese for topping (optional)
  • Fresh cracked black pepper for garnish (optional)
  Directions

1. Dice your peppers and celery into small 1/2" pieces, set side.
2. Dice your onions and set them aside.
3. In a non stick pan, brown the ground beef and drain, set aside.
4. In a dutch oven over medium-high heat, add 2 tbsp of EVOO, the onions, brown minute rice and browned beef, stir well and cook until onions are translucent (about 5 minutes) – do not allow the rice to burn!!
5. Add in the diced tomatoes, tomato sauce, oregano, basil, salt, pepper, chicken stock, water, and beef stock, then allow it to come to a boil.
6. Reduce heat, cover and allow it to cook 20 minutes then add the peppers and allow it to cook another 20-30 minutes (some types of rice may need longer cooking times).  Don't go over 30 mins or your peppers will be mush.
7. Serve with cheese on top (optional)

January 3, 2015 - Spaghetti Sauce

1 lb hamburger
1 lb Andouille Sausage
1 24 oz jar of sauce (Ragu)
1 28 oz can of tomatoes (I throw a can of whole tomatoes in the kitchen machine to lightly chop them).
1 small can of tomatoe paste
6 cloves garlic
one medium onion
1 green pepper
2 hearts of celery (just the yellow pieces including leaves)
1 pkg mushrooms (diced)
salt and pepper to taste
italian seasoning to taste
1 tbsp sugar
2 bay leaves.

Brown the hamburger and cook the sausage.

Dice the green pepper, celery and onion.  Set the dutch oven on medium, add 2 tbsp EVOO.  Add vegetables and smashed garlic.  Bring to translucent state (5 mins).  Add the hamburger, dice the sausage and add it.

Add jar of sauce, can of tomatoes, can of tomatoe paste, diced mushrooms, spices and sugar.  Stir well, lower heat to simmer and add bay leaves.  Let simmer for at least 2 hours.