Simple Sausage and Peppers

Are you ready to get your Italian on?

20140318-081627.jpgI’ve had this food blog for almost a year and I really haven’t shared many Italian recipes. For SHAME. But today I am fixing this with a simple, savory, meaty and veggie dish: My Simple Sausage and Peppers

20140318-081953.jpg

I like this recipe because it is easy, quick and delicious! And look how colorful it is! This was definitely one of my favorite dishes to photograph! Such a beauty!

20140313-223046.jpgBecause I usually cook for myself and a 6’4″ man with a super fast metabolism (Love you, taller half!), I usually make this sausage and peppers with pasta. But if you aren’t cooking to feed a small village you could use this as a pizza topping or just eat it alone with some fresh bread (or not-so-fresh bread) to sop up all the juices. Mmmm

20140313-223056.jpgThe main ingredients you need:

  1. Onion
  2. Garlic
  3. Sausage (pork, chicken or turkey)
  4. Bell Peppers
  5. Diced tomatoes
  6. Dried spices (oregano, parsley, basil)

You can use any sausage you like, but this dish ALWAYS tastes better with the non-precooked sausage.  I recommend Shady Brook Farms Hot Italian Turkey Sausage or any other sausage that is not precooked. The dish will have more flavor if you start with uncooked sausage.

20140313-223121.jpgStart by slicing the peppers while the sausage cooks in the skillet.

20140313-223138.jpgAfter the sausage is cooked, add the peppers.

20140313-223148.jpgThen add the diced tomatoes and the spices. Stir to combine and then cover and cook on low-medium heat until the peppers are the desired softness (I cook for about 5-8 minutes)

Toss with some cooked pasta or enjoy with some fresh bread.

20140318-081645.jpg

Mangia!

Recipe: Simple Sausage and Peppers

Yield: 4-6 servings (when made with pasta)

Ingredients:

  • 1 onion, sliced
  • 2 cloves of garlic, minced
  • 1 tablespoon of olive oil
  • 4-6 hot Italian sausages (1lb), casing removed and chopped (Shady Brook Farms Hot Italian turkey sausage is my favorite – but you can use your favorite)**
  • 2 bell peppers, sliced (I used 1 green and 1 red)
  • 1 14oz can of diced tomatoes with the juice (not drained)
  • 1/2 tsp oregano
  • 1/2 tsp dried basil
  • 1/2 tsp dried parsley flakes
  • 1/4 tsp of granulated sugar
  • 1/4 tsp crushed red pepper flakes (more or less depending on how spicy you like it)

Instructions

  1. In a large skillet add the onion, garlic and oil.  Cook on medium heat until the onions start to soften 5 minutes.  Then add the chopped sausage to the pan (if you are using very lean chicken sausage you may need to add a little more oil).  Cook on medium heat until onions are translucent and sausage is fully cooked.
  2. Add the sliced bell peppers and diced tomatoes with the juice to the pan.  Add all the spices and stir to combine everything.  Cover the skillet and cook on low-medium heat for about 5-10 minutes until the peppers are a little tender (or a lot tender – depending how you like it)
  3. If you are pouring over pasta – Add the entire pan of sausage and peppers to the pot of drained pasta -stir to coat the pasta. (I make 3/4 -1lb of pasta)
  4. Serve with shredded Parmesan or pecorino romano cheese

Mangia!

** If you use precooked chicken sausage (or any sausage with a very low fat content), you will need to add some extra oil to the pan to cook the sausages. For full pork sausage, you may need to drain some of the fat that cooks off.  I usually use uncooked turkey sausage (Shady Brook Farms Hot Italian) and I do not drain any fat that cooks off – because there is very little.

Spanish Tortilla with Baby Spinach and Red Bell Pepper

20130523-231516.jpgI’m really excited to share today’s recipe with you! Why? Well, I’m talking about food, so this always makes me excited, woo! But, if I had to pick a favorite vegetable, it would be spinach, which is the star of this recipe. Why spinach? I’m sure many of you have memories growing up being forced to eat spinach. Not me. I would gladly suck spinach down like Popeye. When I started cooking for myself, I started to realize the culinary super power of spinach. It is a super nutritious leafy green vegetable that you can have by itself or add to just about anything: pasta, pizza, casseroles, eggs, soups, and even smoothies! Today I’m pairing my favorite vegetable, spinach, with my favorite protein, eggs.

20130523-231132.jpgInstead of using baby spinach to make a salad, I decided to get a little creative and use it to make one of the most common dishes served in Spain known as the tortilla de patatas, or the Spanish tortilla (Spanish potato omelet) . One of the great things about this dish is that it is perfect for any meal – breakfast, lunch, dinner or as an appetizer and can be served hot or cold. I like mine warm, but it is traditionally served at room temperature.

Keeping with my simple recipe philosophy, this tortilla only has 6 ingredients: Spinach, bell pepper, eggs, potato, milk, and onion. Also, in line with in a DASH, this recipe is adapted to be pretty speedy, and can be made in under 30 minutes!

20130523-231432.jpgYou already know how much I LOVE eggs, especially frittatas. Well, the Tortilla de Patatas is the Spanish cousin to the Italian frittata. The major difference is that the frittata is baked, while the Tortilla is flipped in the pan and only cooked on the stove top – perfect for summertime when you don’t want to heat up your oven! Besides eggs, the other main component of the tortilla is potatoes. Delicious, starchy, thinly sliced, layered potatoes. YUM.

In my version of the Spanish tortilla, I decided to add baby spinach and red bell pepper. This way, you get some extra veggie in and still enjoy this decadent Spanish dish!

Big SPanish tort

The other great thing about what I did here is that I slimmed down the recipe a bit. Most Spanish tortilla recipes use a TON of olive oil. I have minimized the amount of oil needed for this dish, so you can enjoy this Spanish delight and keep your waistline! Less oil makes the tortilla a little thinner, but it still has the texture and taste of a real Spanish Tortilla. I promise.

Let’s make this tortilla in a DASH!

First peel and slice the potato very thin. I don’t have a fancy slicer or food processor, so I just sliced them thin with a knife. Cut and chop about a quarter of an onion and set aside.

20130523-231117.jpgAdd your potatoes to a heated pan with olive oil. Immediately after adding potatoes, reduce the heat. Your potatoes will NOT be in one layer, and this is ok. You want this. There will be a temptation to crisp up and brown your potatoes, but that is not what we’re trying to do here. We are cooking them to be just soft, not crisping them. Stir the potatoes occasionally as you cook them. After about 5 minutes, add the onion and cook for an additional 5-10 minutes, until potatoes are soft.

20130523-231143.jpgRemove potatoes and onions and a pinch of salt and set aside. Reduce heat to low and add the red bell pepper and spinach to pan and stir. This is just to warm and soften the veggies. We don’t want to wilt the spinach and we want to keep the peppers crispy for some texture.

20130523-231154.jpgYum! Next scramble up your eggs, milk, salt and pepper. After allowing the potatoes and veggies to cool for about 5 minutes, add them to the eggs and stir. Let this stand for a few minutes. I know it looks like there is not enough egg here for all the stuff, but trust me, the potatoes will make up the bulk of the dish, with the spinach being the STAR, of course.

20130523-231207.jpgHeat up the remainder of the olive oil in the pan and add the egg/veggie mixture. Gently pat the potatoes and veggies down to form even-ish layers and reduce the heat.

20130523-231228.jpgI know you are looking at this saying: “how the HECK is that going to hold together to flip it? That looks like a hot mess” I promise you, it does, and it may look like a hot mess now, but soon it will be fully cooked, and be in your belly.

20130523-231219.jpg

This tortilla is ready to be flipped!

When the edges start to pull away, run a rubber spatula along the edges to loosen up the egg. Run it around and around and scrape a little on the bottom all around so you know nothing is sticking and you can easily flip it. When the top is wet, but not runny, lift up the tortilla slightly and take a peak at the bottom – when it is lightly browned, it is ready to be flipped!

To easily flip, carefully place a large plate on top of the pan and flip the pan over so that the tortilla falls out. Next, Slide the tortilla back in the pan so that uncooked side of the tortilla is in the pan and the cooked side is up. Sorry that I didn’t have someone else around to photograph me doing this, but luckily, the internet is a educational place – check out this YouTube video that gives multiple ways to flip a tortilla. Don’t be intimidated by the flip.

YOU CAN DO IT!

Cook on the other side for 2-3 minutes, flip one more time to warm and you’re done!

20130523-231243.jpgAdd some salt and pepper to taste, slice up and ENJOY!

20130523-231331.jpgTender, layered potatoes, crunchy, sweet bell pepper and bold baby spinach. SO INCREDIBLY DELICIOUS!

20130523-231343.jpg I ate this for breakfast and then again for dinner. I was a little disappointed when I finished it and didn’t have any left over for lunch the next day. 🙂

Recipe: Spanish Tortilla with Baby Spinach and Red Bell Pepper

Serves 220130523-231602.jpg

Total time: ~25 minutes

Ingredients:

  • 1 russet potato, peeled and quartered
  • ¼ cup of onion, chopped (I used a sweet onion, but you can use white or yellow)
  • 3 large eggs
  • 2 tablespoons of olive oil, divided
  • 1 tablespoon of milk
  • 2 oz of Fresh Baby Spinach, rinsed and dried (about 2 cups, not packed)*
  • ½ of red bell pepper, chopped
  • Salt and black pepper, to taste

Instructions:

  1. Slice potato very thin, about 1/8 inch (I don’t have a fancy slicer so I used a knife. You don’t need to be exact – not cooking for the queen)
  2. Add one tablespoon of olive oil to a non-stick pan and heat until hot on medium high (I used a shallow 8inch pan – you can also you a 6inch as long as it is deep).
  3. Add potato slices to pan and immediately reduce heat to medium-low. Stir potatoes occasionally and cook for about 5 minutes.
  4. Add sliced onion to potatoes and cook for an additional 5-10 minutes, stirring occasionally, until potatoes are soft. Remove potatoes/onion from pan, add a pinch of salt and set aside to cool before adding to eggs.**
  5. Add chopped bell pepper and spinach to the pan on low heat and warm to soften peppers and spinach for about 1 minute. Remove and set aside to cool slightly before adding to the eggs
  6. In a large bowl, combine eggs, milk, salt and pepper. Whip eggs with a fork to scramble. Add relatively cooled potatoes/onion, baby spinach and bell pepper and stir till combined.
  7. Warm the remaining olive oil in the pan on medium high heat until it is hot. Add the egg mixture to the pan and pat down with a rubber spatula to even out the layers. Lower the heat to medium-low and cook for about 2-3 minutes. To ensure that the egg doesn’t stick, run a rubber spatula around the edges of the egg and under the egg.
  8. The tortilla is ready to be flipped when the top is wet, but not runny, and the sides are firm (see pic above). To easily flip, carefully place a large plate on top of the pan and flip the pan over so that the tortilla falls out. Next, Slide the tortilla back in the pan so that uncooked side of the tortilla is face down in the pan and the cooked side is up. Cook for an additional 2-3 minutes.
  9. Flip the tortilla one more time, and warm the first cooked side for another minute.
  10. Invert the tortilla on a serving dish and add some salt and pepper
  11. ENJOY

*Note that because the tortilla is cooking so quickly in the pan, the baby spinach just wilts slightly. If you wish to substitute mature spinach, be sure to cook and drain first. Mature spinach may release a lot of water that can mess up your tortilla.

**I stress cooling the potatoes and the veggies to prevent premature cooking of the eggs in the bowl.

Recipe Source: Deliciousinadash.wordpress.com