Mushrooms, bell peppers, onions and sausage – with a little sprinkle of cheese so good and so easy.
3 bell peppers, sliced thin
1 onion, sliced thin
16 oz mushrooms, sliced
Olive oil spray
Salt and pepper
1/4 tsp paprika
2 – 4 pork sausages
Preheat oven to 375.
Spray a sheet pan with olive oil. Spread veggies over the pan, spray with olive oil. Cook for 20 minutes. Stir, make room for the sausages – cook for 10 minutes. Turn the sausages over and stir the veggies and bake 10 minutes longer.
Divide among plates and sprinkle with a little cheese.
I love this amazing french sausage from the local fancy market. Use a mild sausage for this recipe.
1 1/2 lb thin merguez sausage coil or links
3 Honeycrisp or Pink Lady apples, cut into 1 1/2-inch wedges
2 sweet onions, cut into 3/4-inch wedges
6 thyme sprigs
1/4 c olive oil
4 medium garlic cloves, coarsely chopped
1 tsp lemon zest
1 1/2 tsp salt
1 tsp black pepper
1/2 c chopped fresh flat-leaf parsley
Preheat oven to 425°F. Insert 2 skewers into sausage coil in an “X” shape. Place sausage coil in middle of a large rimmed baking sheet. (If using links, arrange in a single layer on baking sheet.)
Toss together apples, onions, thyme, olive oil, garlic, and lemon zest in a large bowl; season with salt and pepper. Scatter apple mixture around sausage on baking sheet. Roast in preheated oven until sausage is cooked through and apples are tender but not falling apart, about 25 minutes. Remove skewers, and cut sausage into large pieces. Sprinkle with parsley, and serve.
What?!? Yes! Philly Cheesesteak in a taco. You are welcome!
1 lb thinly sliced beef
2 tbsp Worcestershire sauce
Salt and pepper
8 oz sliced crimini mushrooms
1 onion sliced thin
2 bell peppers sliced thin
8 slices provolone
12 crunchy taco shells
Heat a large non-stick skillet over medium high heat, add meat and toss with Worcestershire sauce, then season with salt and pepper. Cook until 1/2 cooked. Add mushrooms, peppers and onions and cook until all are soft and meat is cooked through.
This one comes from Food and Wine Magazine. If you are vegan leave out the meatballs. Also note, the split peas need to soak over night.
2 tbsp olive oil
1 yellow onion, thinly sliced
1 tsp ground cinnamon
1 tsp ground turmeric
3/4 c short-grain white rice
3/4 c dried green split peas, soaked overnight and drained
2 c finely chopped parsley leaves and tender stems
2 c finely chopped cilantro leaves and tender stems
1/2 c finely chopped mint leaves
2 tbsp pomegranate molasses, plus more as needed
1 small yellow onion, grated
1 lb ground lamb
1/2 tsp kosher salt
1/4 tsp pepper
1 tbsp dried mint
1 large onion, thinly sliced
Olive oil spray
Make the soup In a large enameled cast-iron casserole, heat the olive oil. Add the onion, cinnamon and turmeric and cook over moderate heat, stirring occasionally, until the onion is beginning to soften, 5 minutes. Add the rice, split peas and 10 cups of water and bring to a boil. Reduce the heat and simmer, stirring occasionally, until the rice and peas are tender and the soup is quite thick, 1 1/2 to 2 hours. Add the scallions, parsley, cilantro and mint and simmer for 30 minutes. Stir in the pomegranate molasses and season with salt.
Make the meatballs In a medium bowl, combine all of the ingredients. Roll rounded teaspoons of the ground lamb into balls. Add the meatballs to the soup and simmer until cooked through, 10 minutes. If the soup is getting too thick, add water.
Preheat oven or air fryer to 350. Make the onions. In a bowl spray onions and toss to coat. Spread on a baking sheet or place in air frye and cook 15 minutes or until crispy, tossing several times.
Fill bowl with soup, top with onions and drizzle with Pom molasses.
This is from Nopalito – it is amazing! Going to put these into regular rotation for taco Tuesday! You can pretty much use any hearty veggies. You’ll have leftover oil, it will keep in the fridge for several weeks.
3 c diced broccoli
2 c carrots diced
2 c white onions, sliced
2 c butternut squash, cubed
3 c potatoes, cubed
6 tbsp cascabel oil
6 Cascabel chiles, stemmed
2 guajillo chiles, stemmed
1 c grape seed oil
1 clove garlic
Combine all ingredients in a blender and blend till smooth.
Preheat oven to 400. Toss veggies with oil and roast, stirring several times, for 15 – 20 minutes until veggies start to char.