Sausages, Apples and Potatoes

Just right for this cool spring day. A one pot meal that's hearty with a touch of sweetness.

Ingredients:

1/3-1/2 lb uncooked sausages cut in 2" pieces (I used bacon cheddar flavour)

2 tbsps olive oil, divided 

3 or 4 green onions, sliced 

2 medium potatoes, peeled and cubed 

2 small apples, cut in wedges

1/2 bell pepper, diced 

1 medium onion, diced 

2 tsps minced garlic 

1/2 tsp cinnamon 

1/2 tsp sage

1 cup chicken broth 

In a large saucepan heat 1 tbsp olive oil to medium and cook the sausages 5-6 minutes.  Remove to a plate. Reduce heat to medium low and add 1 tbsp olive to the pan along with the onion, potatoes and bell pepper. Cook 8-10 minutes then add the garlic for 1 minute. Add green onions, cinnamon and sage. Return the sausages to the pan and add the apples and broth. Cover for 10 minutes then stir and cook another 5 minutes.  Check potatoes and apples for tenderness and cook a little longer if needed.  Serves 2

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Chickpea Chili

Stick-to-your-ribs classic comfort food using chickpeas instead of kidney beans in this thick and spicy cold weather favourite. 

Ingredients:

1 tbsp vegetable oil 

1 lb. lean ground beef 

1 cup diced onion 

1 cup diced red bell pepper 

1 cup diced mushrooms 

3 tbsps minced garlic 

1-2 tsps finely chopped jalapeño or chili pepper

28 oz (796ml) can diced tomatoes 

3 tbsps tomato paste 

3 tbsps chili powder

1/4 tsp black pepper

1 cup broth (any flavour, beef is best)

19 oz (540ml) can chickpeas, drained and rinsed

In a large skillet heat vegetable oil to medium. Add beef and diced onions and cook until beef is no longer pink.  Then add red bell pepper, garlic, jalapeño and mushrooms. Cook 3-5 minutes then add the remaining ingredients and simmer for 1 hour. Serves 4

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Lemon Garlic Shrimp and Zucchini Noodles

Lemony and delicious shrimp with an array of vegetables makeup this healthy dish. Served here with basamati broccoli rice. 

Ingredients:

1 1/2 tbsps butter

1 1/2 tbsps olive oil

1/4 cup chopped onion

1 bell pepper, cut in strips 

2 tbsps minced garlic

1 tbsp olive oil

1 1/2 lbs raw shrimp (I used 16/20 size)

1 tsp salt

1/2 tsp red pepper flakes

1/4 tsp pepper

1/2 cup chicken broth or white wine

1/4 cup lemon juice

1/2 lb zucchini noodles

1 tsp dry oregano

parmesan cheese to serve 

In a large skillet heat butter and 1 1/2 tbsps olive oil to medium heat. Add onion and bell pepper and sauté 3-4 minutes then add the garlic for 1 minute. Remove to a plate. Add 1 tbsp olive oil to the same pan and add the shrimp cooking them 1 or 2 minutes on each side until nearly cooked. Return onion, bell pepper and garlic to the pan along with the salt, red pepper flakes, pepper, broth and lemon juice. Bring to a boil for 1 minutes then stir in the zucchini noodles and oregano. Toss together for 2-3 minutes or until zucchini noodles are tender. Serve with parmesan cheese. Makes 3-4 servings. 

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Pork Meatball Stew

This comforting and economical stew is made with ground pork and a savory mix of vegetables. Served here over tender pappardelle noodles but would go equally well with mashed potatoes!

Ingredients:

Meatballs: 

1 lb ground pork

1/4 cup finely chopped onion

1/4 tsp minced ginger

1/4 tsp dry mustard

2 tsps Worcestershire sauce

salt and pepper to taste

1-2 tbsps flour

1 tbsp butter

1 tbsp olive oil 

Stew:

2 tbsps olive

1 large onion cut in chunks (or 6-7 small whole ones)

1 cup diced turnip

1 cup diced or thick sliced carrots

4 tsps minced garlic

900ml (about 4 cups) beef broth

1 bay leaf

1 tsp savory

1 tsp dry thyme

1 1/2 cups spinach, roughly chopped

1 1/2 cups small whole mushrooms

1 tbsp flour 

In a bowl combine the pork, onion, ginger, mustard, Worcestershire sauce, salt and pepper together and form into 1" balls. Roll in flour then brown in a skillet in hot butter and olive oil for about 5 minutes. Remove from pan and set aside. They will finish cooking in the stew. To the same pan add 2 tbsps olive oil and the whole onions, turnip, carrots, mushrooms, garlic and seasonings. Add 1 cup of the broth and de-glaze the pan then add the rest of the broth and bring to a boil. Cover and simmer for 45 minutes. Return the meatballs, remove the bay leaf and add the spinach. After 1 minute take 1/2 cup of broth from the pan, stir in 1 tbsp flour and whisk into the stew. Cook 2 minutes. Makes 4 servings.

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Onion Beef Fried Rice

Ground beef, frozen mixed veggies and leftover cooked rice (the trick to keeping it fluffy not sticky), and you've got supper! Optional scotch bonnet pepper gives it a kick or serve with sriracha sauce. You can also add scrambled egg to up the protein.

Ingredients:

3 cups cooked, cooled brown rice (day old and any rice works!)

1 tbsp vegetable oil 

1 lb ground beef

1 medium onion, chopped

1 1/2 tbsps minced garlic

1 tbsp finely diced scotch bonnet pepper (optional)

1 cup mixed frozen vegetables 

1/3 cup diced bell pepper

1/4 cup water

2 tbsps soy sauce

1 tbsp oyster sauce

1 tsp sesame oil

salt and pepper to taste

Heat 1 tbsp vegetable oil in a deep skillet to medium high heat. Season the beef with salt and pepper and brown in the pan, cooking until no pink remains. Remove to a plate. In the same pan, fry the onion 4-5 minutes then add the garlic and scotch bonnet 30 seconds to 1 minute. Add the vegetables on medium low heat and de-glaze the pan with 1/4 cup water. Stir together for 5 minutes then add the rice to the pan along with the beef. Mix the soy sauce, oyster sauce and sesame oil together and mix in to coat. Adjust salt and pepper if needed. Heat through for about 5 minutes then serve. Makes 4 servings. 

 Adapted from: recipesfiber.com

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Garden Ground Chicken

Lean ground chicken, fresh kale and a bright mix of cherry tomatoes (from your garden) go into this low carb beauty!

Ingredients:

1 tbsp avocado oil

2/3 cup diced onion

2 tsps fresh minced garlic

1 lb ground chicken

1/4 tsp salt

1/2 tsp dry oregano

1/4 tsp dry basil

1/2 cup tomato sauce

1 tsp balsamic vinegar

4 oz habanero cheddar or mozzarella, cut in cubes

8 oz cherry tomatoes

1 cup massaged and chopped kale

 

Heat oil in a skillet to medium then add the onion and cook for 5 minutes adding the garlic in the last 30 seconds.

Add the chicken and seasonings and cook through, breaking up the chicken as needed. This should take 4-5 minutes.

Add the tomato sauce, balsamic, tomatoes and kale. Toss and cook 4-5 minutes or until the tomatoes start to wrinkle and blister.

Throw in the cheese and cook 1-2 minutes just until the cubes start to melt.

Serves 3-4

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Mexican Sausage, Black Beans and Rice

Check out this one pot meal and use plant based sausages if you want to keep it vegetarian.

Ingredients:

1/2 lb Mexican or Italian sausage, sliced

1 onion, diced

2 tbsps olive oil

3 tsps minced garlic

1 bell pepper, diced

1 1/2 cups uncooked rice

4 cups chicken or vegetable broth

2 tsps ground cumin

1/2 tsp turmeric

1/4 tsp black pepper

pinch of red pepper flakes

2 tsps hot sauce

1/2 cup kernel corn

19 oz (540ml) can black beans, rinsed and drained

 

Heat the oil in a large skillet to medium. Add the onion and pepper and cook for 3-5 minutes then add the garlic for 30 seconds before adding the sausage slices. Brown the meat 5-6 minutes then add the rice. Stir and heat 1-2 minutes then pour in the broth. Add the seasonings, corn, black beans and hot sauce. Bring to a boil and scrape any brown bits off the bottom of the pan, then reduce heat to a simmer and cook uncovered for 15-20 minutes.

Finally, still  on low temp, cover for 10-15 until most of the liquid is absorbed.

Serves 4

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Easy Potsticker Soup for Two

This one pot light dinner features a savory, bold broth with a variety of vegetables that you can change up depending on what's in your fridge. You can use frozen store bought potsticker dumplings or give homemade a try. I've included a recipe link at the end of this post for Homemade Pork Dumplings. 

Ingredients:

4 tsps olive oil, divided

8 frozen potstickers, store bought or homemade

1 tsp minced ginger

1 tsp minced garlic

3 green onions, sliced and divided white and green

1/2 large carrot, thinly sliced

2 cups vegetable or chicken broth

1 cup water

1 1/2 tbsps sesame oil

1 1/2 tbsps soya sauce

1 tsp oyster sauce

pepper to taste

1 celery stalk with leaves, thinly sliced

 

Add 2 tsps olive oil to a pot and heat to medium high. Add frozen potstickers and sear the bottoms until lightly golden, about 4-5 minutes. Remove to a plate.

Turn heat down to medium low and add another 2 tsps olive oil to the pot along with the ginger, garlic, white part of green onions and carrot slices. Stir and cook 2-3 minutes. Add the broth, water, sesame oil, soya sauce, oyster sauce and pepper. There's no need for extra salt as there is enough in the broth and soya sauce.

Bring to a simmer. Add the celery and return the potstickers to the pot. Simmer 8-10 minutes. Top with the green slices of green onion and serve.

Serves 2

Homemade Pork Dumplings recipe:

https://www.hotandcoldrunningmom.ca/2024/02/homemade-pork-dumplings.html 

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Chicken, Rice and Raisins

Warming spices give this one pot chicken and rice dish layers of flavour with sweet spots of raisins. Use dried cranberries if you aren't a fan of raisins. (I know you raisin haters are out there!)

Ingredients:

 2 boneless, skinless chicken thighs (about 1/2 lb)

2 tbsps butter

1 cup rice

2 tsps minced garlic

1/2 onion, finely sliced

1 carrot, shredded

1/4 tsp saffron

1/4 tsp cumin

1/4 tsp cinnamon

1/4 tsp allspice

pinch of nutmeg

salt and pepper to taste

 1 tbsp tomato paste

2 cups chicken broth

2 tbsps raisins

squeeze of lemon

2 tsps dried parsley

 

Rinse the rice in a colander with cold water until it runs clear. Set aside.

Cut each chicken thigh into 4 pieces and add some salt and pepper.  Melt the butter in a Dutch oven and on medium heat brown the chicken for 3-4 minutes. Add the onion and garlic and cook 2-3 minutes or until the onion is translucent and the chicken is cooked through.  Remove the chicken to a plate.

Add the tomato paste, carrot, spices, chicken broth and rice and bring to a boil. Then place the chicken on top, cover and bake in a 350°F oven for 35 minutes.

Remove the chicken, fluff the rice and add the raisins and parsley. Return the chicken to the pan once again and back into the oven uncovered for 5-10 minutes. Give it a little squeeze of lemon right before serving.

Serves 2

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Spicy Italian Sausage, Tortellini and Peppers

This one pot wonder comes together in less than 30 minutes and is a spicy mix of Italian sausage, bright and colourful peppers, easy store bought tortellini and fragrant fresh basil. Also if you like, increase the broth from 2 to 5 cups and you've got yourself a hearty, healthy soup! 

Ingredients:

12 oz (350g) Italian sausages

1 tbsp olive oil

1 onion, diced

2 or 3 peppers, sliced

2 cups chicken broth

1 - 28 oz (796ml) can diced tomatoes

12 oz (350g) tortellini

1 1/2 cups greens, like spinach, arugula

a handful of fresh basil leaves

parmesan cheese for serving (optional)

Remove the casing from the sausages and cut up the meat. I used spicy sausage so no additional spices or salt and pepper were needed. The sausage spices did it all! Add olive oil to a large skillet, add the sausage meat and cook on medium high heat. Break up the meat as it cooks. When almost cooked add the onion and peppers and continue cooking another 3-4 minutes.

Pour in the broth and canned tomatoes and add the tortellini. Bring to a boil then simmer for 10-15 minutes or until the pasta is cooked to your liking. Toss in the greens and fresh basil right before serving. That basil smells heavenly!

Serves 4

Adapted from tippsinthekitch.com

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Sausage Bean Chili

Swapping out ground beef for sausage in this chili is a game changer! It has just the right amount of kick for me but if you want more Oomph be sure to use hot Italian sausage and up the chili powder. 

Ingredients:

1 lb Italian sausage, cut in 1 - 1 1/2" pieces, (mild or hot)

2 cups diced canned tomatoes

1 - 19 oz can black beans

1 - 19 oz can red kidney beans

1 /2 cup diced yellow bell pepper

3/4 cup  chopped onion

1 tsp smoked paprika

1 tsp ground cumin

2 tsps chili powder

1 tsp dry oregano

1 tbsp vegetable oil

Sour cream to serve

Heat vegetable oil to medium in a large skillet and brown the sausage 5 minutes, then add the onion. Cook until the onion is lightly browned and add the canned tomatoes to deglaze the pan.

Add the beans, bell pepper and seasonings. Simmer for 30 minutes.

Then serve with a cooling dollop of sour cream.

Serves 4

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