Gnocchi Soup

This is from the latest Skinny Taste Book with a few modifications to make it vegan.

  • 1 tsp oil
  • 1 onion , diced
  • 2/3 c celery, diced
  • 2/3 c carrot, diced
  • 1 clove garlic, minced
  • 1 lb vegan or reg Italian sausage, broken up
  • Salt and pepper
  • 1/4 c dry white wine
  • 1/2 c nut or cow milk
  • 1/4 tsp nutmeg
  • 1 28 oz can crushed tomatoes
  • 1 bay leaf
  • 1/4 c basil, chopped
  • Grated vegan or Parmesan cheese
  • 1 lb dried gnocchi

In a multi cooker, start on sauté, add oil, onions, celery, carrots and garlic, cook until soft. Add sausage and brown, breaking up into small pieces. Add wine and cook to reduce. Stir in milk, gnocchi, nutmeg, tomatoes, bay leaf and 1/2 c water

Seal and cook on high pressure for 6 minutes. If it is thin, reduce for 10 min. Remove bay leaf.

Serve with basil and cheese.

Serves 6 – 8.

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Asian Tacos

This recipe is from Bon Appetit with a few changes. Another great one for a weeknight meal!

1 1-inch piece ginger, peeled, finely grated
4 garlic cloves, finely grated
1 lb hot Italian sausage, removed from casing
1 tbsp neutral oil
6 oz shiitake mushrooms, thinly sliced
6 c very thinly sliced Napa cabbage
2 tbsp seasoned rice vinegar
2 tbsp soy sauce
1 bunch green onions, sliced thin
⅓ c thinly sliced chives
1 tsp toasted sesame oil
2 tsp sesame seeds
8 flour tortillas
Hoisin sauce and Sriracha

Heat 2 tbsp  oil in a large skillet, over medium-high and cook garlic, ginger and sausage mixture, breaking up with a wooden spoon, until browned, crisp, and cooked through, 6–8 minutes. Using a slotted spoon, transfer sausage mixture to a clean bowl.

Increase heat to high and cook mushrooms in the fat in the skillet, tossing often, until browned and starting to release their juices, about 4 minutes. Add cabbage and cook, tossing often, until cabbage is wilted and tender, about 4 minutes. Drizzle in vinegar and soy sauce and cook, tossing, until liquid is mostly reduced and skillet is dry in spots, about 2 minutes.

Remove skillet from heat and mix chives, sausage, and drizzle with sesame oil and sprinkle with sesame seeds.

Serve stir-fry with tortillas, hoisin sauce, and Sriracha for making individual wraps.

Serves 4.

Slow Cooker Italian Soup

This was inspired by Skinny Taste’s recipe. I used a combo of hot and sweet sausage, kicked up the heat and used kale. If you slow cooker does not have a sauté option – use a skillet on your stove to sauté the sausage and mirepoix, then add to the slow cooker.

Ingredients:
1 lb pf hot and sweet italian sausage
1/2 c chopped onion
1/2 c chopped carrot
1/2 c chopped celery
3 cloves garlic, minced
1 tbsp red pepper flakes
3 c chicken broth
1 can crushed tomatoes
1 can cannellini beans, rinsed
2 bay leaves
4 c chopped dinosaur kale
1/4 c pecorino cheese, grated

Turn your Cooker on sauté add sausage and cook until brown, breaking it up as it cooks. Add the onions, carrots, celery, red pepper flakes and garlic and cook until softened. Add broth, tomatoes, beans, bay leave and black pepper to taste.

Cover and cook on high for 4 hours or low for 8. Discard bay leaf, add kale and cook for 30 minutes longer on low.

Serve topped with cheese.

Serves 6.

Slow Cooker Italian Soup

This was inspired by Skinny Taste’s recipe. I used a combo of hot and sweet sausage, kicked up the heat and used kale. If you slow cooker does not have a sauté option – use a skillet on your stove to sauté the sausage and mirepoix, then add to the slow cooker.

Ingredients:
1 lb pf hot and sweet italian sausage
1/2 c chopped onion
1/2 c chopped carrot
1/2 c chopped celery
3 cloves garlic, minced
1 tbsp red pepper flakes
3 c chicken broth
1 can crushed tomatoes
1 can cannellini beans, rinsed
2 bay leaves
4 c chopped dinosaur kale
1/4 c pecorino cheese, grated

Turn your Cooker on sauté add sausage and cook until brown, breaking it up as it cooks. Add the onions, carrots, celery, red pepper flakes and garlic and cook until softened. Add broth, tomatoes, beans, bay leave and black pepper to taste.

Cover and cook on high for 4 hours or low for 8. Discard bay leaf, add kale and cook for 30 minutes longer on low.

Serve topped with cheese.

Serves 6.

Spinach and Sausage Gnocchi

 Perfect comfort food for a busy weeknight meal!

Ingredients: 
2 TBSP olive oil
1 large onion, sliced thin
2 hot italian sausage, casing removed
Salt and pepper
12 oz baby spinach
1 package gnocchi
4 oz fresh mozzeralla, sliced thin
Aleppo pepper

Heat 1 TBSP oil in a 12 inch skillet over medium heat. Add onion, cook until brown 8-10 minutes. Reduce to low and cook until very tender, about 10 minutes. Add sausage, garlic and pepper, breaking up the sausage with a spoon. Add water TBSP by TBSP if pan starts to dry out. 

Cook gnocchi according to package.

Add gnocchi and spinach to the sausage and cook for about 5 minutes until spinach is wilted. Add mozzarella and stir to combine.

Serve topped with a little Aleppo pepper.

Serves 4.

Pasta with Sausage and Mint

 

This was inspired by F&W – perfect for a busy weeknight meal.

Ingredients:
8 oz italian sausage
2 TBSP olive oil
1 red onion, sliced thin
1 c mint, chopped
2 TBSP lemon juice
8 oz pasta
Salt and pepper
Parmigiano, shaved

Cook pasta according to package.

In a 12 inch skillet cook the sausage over medium heat until brown. Add olive oil and onions and cook until the onions are soft. Add pasta, 1 c of pasta water and cook for 1 minute until water is absorbed. Stir in mint and lemon juice. Season with salt and pepper. Garnish with parmigiana.

Serves 2 – 4.

Kimchi Sausage Sliders

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This is not so much a recipe as a bringing together of food items. It is delicious and brings in a combo of some tasty Korean flavors. And yes, American cheese is what should be used for this one 😉

Ingredients:
4 Chicken Sausages (I used the kimchi ones from trader joes), sliced in 1/2 and lengthwise
8 small Hawaiian rolls
1 jar of kimchi
8 slices American cheese
Mayo, preferable Kewpie brand

Heat a grill over medium high heat. Cook sausages about 3 minutes per side. Toast buns.

Spread mayo on buns, top with sausage, cheese and kimchi.

Serves 4.