Greek sausage salad

 

Toss together:
mixed greens
grape tomatoes
kalamata olives
red pepper (diced or sliced)
cucumbers
penne rigatoni pasta (after it's been cooked and cooled)
sundried tomatoes
*chicken sausage

You can add just about any vegetable you like (shredded carrots would be great too!)

 

I drizzle over the salad:

Extra virgin olive oil
Balsamic vinegar
Salt and pepper

Toss all together and enjoy!!

*I buy my chicken sausages at Costco. They have a variety. I like the sundried tomatoe/itallian cheese blend. My preference are the ones that are fatter in circumference. I believe they come 16/pack. I freeze 4-5 at a time in quart size freezer bags to have on hand when I need something quick. To cook the sausage I put them frozen in a sauce pan with a lid. Add a little water, cover the pan and bring to med-high heat. Keep adding water as needed until the sausages are completely thawed. At this point if there is any excess water, drain. Return to stove, add a little EVOO to brown (saute) the sausages on all sides. Let the sausage cool, slice and add to the salad.

Moroccan Stew

 

 

1/3 c. olive oil (extra virgin)
3 c. coarsely diced onions
2 garlic cloves, minced or press (I use crushed garlic from a jar: 2-4 tsp)
1 tsp ground cumin
1 tsp turmeric
1/2 tsp cinnamon
1/4 to 1 tsp cayenne
1/2 tsp paprika

1 c. sliced carrots
4 c. cubed sweet potato or butternut squash
3 c. cubed eggplant
1 red pepper (or green) diced in square chunks
4 c. sliced zucchini or summer squash
*2 large tomatoes, chopped
*1 1/2 c. cooked garbanzo beans, liquid reserved
pinch of saffron
3/4 c. dried currants

chopped fresh parsley for garnish

In a stew pot, heat the olive oil and saute the onions for 2-3 minutes. Add the garlic and spices, stirring continuously. Add the vegetables in the order given above, so that the starchier vegetables will cook the longest. Saute after the addition of each vegetable until its color deepens. Stir in the garbanzo beans, the saffron, and the currants. There should be some liquid at the bottom of the pot from the cooking vegetables. However, if the stew is dry, add 1/2 c. tomato juice, liquid from the garbanzo beans, or water.

Cover the stew and simmer on low heat until all the vegetables are tender. Add the chopped parsley just before serving.

MY VERSION:
*Instead of chopped tomatoes I used 2 cans (14.5-15 oz) diced tomatoes including the juice. I used one can (15 oz) of garbanzo beans including the liquid from the beans. The juices from both the canned tomatoes and beans was the perfect amount for this recipe.

I didn't have enough cumin, so I used coriander instead. After I had all my vegetables sauteing. I added more of ALL the spices. As the stew kept simmering I would taste, add more spices, let simmer, taste again, add more spices until it had the flavor I liked. The original amount of spice seasoning that was suggested in the recipe was in my opinion not strong enough. I also seasoned with ground salt along the way (each time I added another vegetable) and added ground pepper towards the end. The longer it all simmers together the better it tastes. I did NOT use saffron--to expensive.

I served this on top of cooked couscous (I always cook my couscous in a light chicken/vegetable broth for more flavor) with parsley for garnish and feta cheese on the side to add on top.

(original recipe from New Recipes from Moosewood Restaurant)

We loved it. Jesse loved this dish. I would definitely make it again. For vegetarians it's a must eat.