Sausage, Zucchini & Bell Pepper Pasta (Gluten-Free)

Happy Monday!

The gluten-free journey continues, and so far I feel much healthier. Though I'd been pretty strictly gluten-free when I started this blog, I'd fallen off the wagon, and consequently, my health suffered. BIG TIME. So I'm back to to it and no more shortcuts this time—I've seen the light!

I'm sure you've heard the news about the Mediterranean diet's health benefits and how it could ward off thirty percent of heart attacks and strokes, so I thought I'd share a gluten-free pasta recipe. In today's world there are so many great options for gluten-free folks, including lots of pasta choices. For this recipe, I used an organic brown rice rotini from Trader Joe's.

This yummy recipe is simple to make and super yummy with no gluten or dairy (cheese). I saute chicken sausage (organic Italian variety from Applegate that's gluten-free) with zucchini and orange bell pepper. I toss the sausage-vegetable mixture with the cooked pasta and top with just a little chopped parsley (basil would be great, too). The resulting dish is healthier than many traditional pasta recipes, but just as satisfying. I might even make it for dinner again tonight.

Sausage, Zucchini & Bell Pepper Pasta (Gluten-Free)

Serves 4 people
Cooking time: about 25 minutes
Gluten-free; dairy-free

Ingredients

1 package gluten-free pasta (such as the organic brown rice rotini from Trader Joe's)
1 package Italian sausage (Applegate makes a good gluten-free variety)
1 orange, yellow, or red bell pepper (seeded and chopped)
2 cups zucchini, chopped
1/4 cup Italian parsley, chopped plus more for garnishing
2 garlic cloves, peeled and chopped
2 tablespoons extra virgin olive oil
salt and freshly ground pepper

Directions

1. Bowl water for the pasta and cook according to package directions.

2. Meanwhile, heat the olive oil in a pan over medium-high heat. Add the garlic and reduce heat to medium. Saute for one minute. Add the zucchini and bell pepper and cook until beginning to soften (about five minutes). Add the sausage and cook for two minutes, until heated through (the sausage should come precooked, but if not then make sure to cook first). Stir in the parsley and season to taste with salt and freshly ground pepper.

3. Toss the sausage-vegetable mixture with the pasta, adding a little pasta water and/or olive oil if needed to keep moist. Garnish with chopped parsley. Enjoy!

Orzo Risotto with Kale and Chicken Sausage

Let's talk dining first!

I had a fabulous meal at ink last night, Top Chef winner Michael Voltaggio's new eatery.

It was certainly the most hotly anticipated new restaurant of the year, and it delivers and then some. I loved every dish that I tasted (it's a small plates menu, and we ordered at least three quarters of it). They were all interesting and well-balanced and unique. The cocktails were excellent, too. If you're looking for a great review and pictures, hop over to Kevin Eats (I love his blog!).

Next, the T-Day recap!

I'm happy to report that we survived a joint Thanksgiving with both sets of parents in Des Moines, Iowa. It was my parents' first trip to the Midwest, and I think they were pleasantly surprised. The cooking went off without a hitch—everybody pitched in. My father even tied on an apron and prepped brussels sprouts for roasting, something I don't think I've ever seen in my entire life!

It was a loud, boisterous household, just how you want to spend the T-Day holiday.

Now onto cooking!

In the post-Thanksgiving, winter months I always begin to crave comfort food. Orzo, in any form, certainly fits the bill. It's a rice-shaped pasta that can be prepared much like risotto. I buy a whole wheat version, which is a great, healthier alternative to white pasta.

For this hearty, winter dish, I cook the orzo like a risotto in chicken broth. Meanwhile, I saute chicken sausage (I prefer a spicy variety), kale (great in the winter months), and cherry tomatoes. To finish the dish, I stir it all together and add a healthy infusion of Parmigiano-Reggiano cheese.

The resulting dish is hearty and creamy, the perfect antidote to the cold winter months.

Orzo Risotto with Kale and Chicken Sausage
Serves 4-6 people
Cooking time: about 30-40 minutes
Print Recipe

Ingredients

• 1 lb whole wheat orzo (about 2 cups)
• 2 cups low-sodium chicken stock
• 2 tablespoons extra virgin olive oil
• 1 cup cherry tomatoes, halved
• 2 cups kale, thinly sliced
• 2 cups chicken sausage, chopped
• 2 garlic cloves, peeled and chopped
• pinch of chili flakes (optional)
• 1/2 cup parmigiano-reggiano, grated
• salt and freshly ground pepper 

Directions

1. Bring a pot of water to a boil. Quickly parboil the orzo for about 4-5 minutes, until it has softened, but is still hard in the middle. Drain and rinse with cool water.
2. Add the stock to a pan and bring to a simmer. Add the orzo and simmer in the stock, stirring regularly, until all the liquid has been absorbed and the orzo is al dente. More stock may be used if needed. 
3. Meanwhile, heat the olive oil in a saute pan over medium heat. Add the garlic and the chili flakes and saute for one minute. Add the chicken sausage and cook for another minutes. Then, add the kale and the tomatoes. Continue cooking the mixture, stirring occasionally, until the kale is tender and the tomatoes have broken down (about 5-7 minutes). Remove from heat and set aside.
4. Add the sausage-kale mixture and the parmigiano-reggiano to the orzo, stirring to combine. Season to taste with salt and freshly ground pepper. 
5. To serve, either plate the orzo or serve family style. Enjoy!

Source for Ingredients

• whole wheat orzo, chicken sausage, organic kale, chili flakes, and organic cherry tomatoes from Whole Foods
• garlic from the West Hollywood Farmers Market
• organic low-sodium chicken stock and extra virgin olive oil from Trader Joe's

Braised White Bean & Andouille Sausage Cassoulet

Braised White Bean & Andouille Sausage Cassoulet

Braised White Bean & Andouille Sausage Cassoulet is hands down one of my favorite recipes to cook in the whole wide world.

For this riff on the classic French dish cassoulet, I slowly braise white beans with spicy andouille sausage in the oven for 2 to 3 hours, finishing it off with a topping of breadcrumbs. I used Saag's Ragin' Cajun Sausage from their Naturals line, which are wonderfully spicy and flavorful. For you non-red meat eaters out there, the sausages are made from smoked chicken and turkey. They worked perfectly.

This dish is the ultimate comfort food--rich and meaty. I also love serving it family style for a dinner party, placing the braising dish right in the middle of the table and letting my guests go at it. I promise there will very little left. While the cooking time is on the longer side (2-3 hours), the "active" part is relatively short.

Serve with Butter Lettuce Salad with Feta & Pomegranates and crusty French bread for scooping up cassoulet

Smoky Red Beans and Rice with Saag's Ragin' Cajun Sausage

Smoky Red Beans and Rice with Saag's Ragin' Cajun Sausage

Another day, another delicious sausage recipe.

I love living with a refrigerator full of sausage thanks to Saag's--it's like a domestic diva's dream come true. The Adorable Monster loves it, too. Although, he rarely gets to partake in the juicy, meaty goodness. Just lots of sniffing and plate licking.

For this recipe, I decided to take on the classic dish red beans and rice. It's a traditional Creole dish, and the perfect way to showcase Saag's Ragin' Cajun smoked sausage from their All Naturals line. I'm a huge fan of spicy, andouille sausages and couldn't wait to bust these out and give them a try.

Sweet Potato Gnocchi with Saag's Basil Cracked Pepper Sausage, Kale, and Shitake Mushrooms

A big day in the culinary world--James Beard has announced their 2011 Semifinalists!

There are a lot of heavy hitters are on this list. However, I'd like to extend a special shout out to Baru 66 in Windsor Heights, IA and Chef David Baruthio for their nomination for Best New Restaurant. I had a fabulous meal there in November, and was very impressed with their food.

Now, on to more important business--what recipe do I have for you today?

Xmas Has Come Early: Saag's Speciality Sausages

Saag's Specialty Sausages

Yesterday, I got the best present in the mail--a package of Saag's Specialty Sausages! I can't wait to start cooking with them.

Saag's is a small San Francisco Bay Area manufacturer that maintains the tradition of handcrafted sausages and deli meats first practiced by its founder, George Saag, in 1933 and continued today by artisans who take pride in their work. This is a company truly after my own heart.

I'm especially excited about their Naturals line, which features sausages made with all natural ingredients.

Chicken & Andouille Sausage Etouffee (and Why I Love to Eat Raw Chicken)

Chicken and Andouille Etouffee

If you've ever hung out in my kitchen, then you know that there is one protein that I cook the least. No, it's not beef, although this one is in the minority, too (partially due to the high cost and scarcity of organic beef). It's chicken.

Are you surprised?

Most people are. In fact, when friends ask me for recipe advice, the number one thing they want to learn how to cook is chicken. My immediate response is, "Why would you want to cook chicken?"

Simple Suppers: Grilled Chicken Sausage With Roasted Asparagus And Polenta (Plus Music On Tap Featuring Blitzen Trapper)

Happy Friday!

I can't believe how quickly the week has flown by.  Today, I thought I'd share one of my favorite quick dinners to throw together:  Grilled Chicken Sausage With Roasted Asparagus And Polenta.

I always keep a stash of spicy chicken sausages in my fridge, ready to pop into braised cassoulet or a meaty ragu sauce at a moment's notice.  However, they're great by themselves, too.  Simply throw them into a grill pan or onto a grill, and presto chango, you have the centerpiece for a great meal.  I served these grilled sausages over a soft polenta and topped the whole dish with lovely organic asparagus that I roasted in the oven.  This is a healthy, complete meal that cooks up in a flash!  So check it out!

Grilled Chicken Sausage With Roasted Asparagus And Polenta
Serves 2 people
Cooking time: 20 minutes

Ingredients
2 chicken sausages
1/2 cup polenta (grits)
2 cups filtered water
1/4 cup parmesan reggiano, grated
1 bunch asparagus
1 tablespoon olive oil
salt and pepper

Directions
Preheat the oven to 425 degrees.

Snap the tips of the asparagus and place them in a roasting pan.  Drizzle them with the olive oil and sprinkle with salt and pepper.  Roast in the oven for about 15 minutes, or until tender.  Remove from the oven and set aside.

Meanwhile, add the 2 cups of filtered water, polenta (grits) and about 1/2 teaspoon of salt to a pot and bring to a boil, stirring constantly.  Cover and reduce to a simmer.  Cook for 5 minutes or until they reach desired consistency.  Stir in the parmesan and season to taste with salt and pepper.

To cook the sausages, heat a grill pan or a grill to medium high heat.  Halve the sausages down the middle and grill them with the center part down for about 3-4 minutes or until cooked.  Flip over and grill for another few minutes.

To plate, spoon a heaping portion of the soft polenta onto a plate.  Top with a chicken sausage and the roasted asparagus.  Enjoy!

Source For Ingredients
organic andouille chicken sausages (Applegate Farms), organic grits and organic olive oil from Whole Foods

organic asparagus from Trader Joe's

parmesan reggiano from Surfas

Music On Tap

Blitzen Trapper - Furr

Great album from this Portland, Oregon band that fuses Americana with an edgy punk attitude - sort of a Ryan Adams meets Eliott Smith vibe.  I discovered the album in Kuzak's car and can't stop listening to it.  Love it!

Pan-Seared Wahoo with Clams, Cranberry Beans, and Kale

Happy Friday Divas!

So far, I've had a great start to my day! 

I managed to drag my sorry ass out of bed for my 7AM cardio class at my gym, no small feat.  While getting up is freaking hard - even the busting with crazy puppy energy at all times Adorable Monster isn't ready to wake up at the dark hour of six o'clock - I always feel fantastic after an hour of climbing up and down steps with weights.  It's such an ass-kicking class, that I only have to go a few times a week to stay in excellent shape.

Chicken Sausage Ragu with Homemade Whole Grain Spelt Pappardelle

If you ask me, there are few greater pleasures in life than homemade pasta. 

While the boxed stuff is a great shortcut, it pales in comparison to the flavor and texture of made-from-scratch pasta.  To this end, when dining out, I almost never order pasta unless it's homemade, and fortunately, a few of my regular restaurants do offer this option, including Pace in Laurel Canyon and Osteria Mozza, of course.

So, after months of promising myself to bust out my newly purchased Kitchenaid stand mixer pasta attachments, I finally went through with it and made my own pasta, inspired by my recent purchase of Mario Batali's Babbo Cookbook.

Rotini Pasta w/ Homemade Pesto, White Beans & Chicken Sausage

If you ask me, there's nothing like the smell of fresh basil, especially in the spring. Hands down, it's one of my favorite herbs, and one the best things I like to do with it is make homemade pesto.

Traditionally, pesto is made with pine nuts and parmesan cheese, but I make mine with walnuts, for their big health benefits, and without cheese (while I love cheese it does not always love me). Plus, I find that with the richness of the olive oil and garlic, it's not necessary for a great tasting pasta. I swear, you won't even miss it!

Roasted Sweet Potato Soup with Ginger-Braised Leeks and Spicy Chicken Sausage

To celebrate my return to the living and as another ode to my cooking hero, Charlie Trotter, I made this delicious soup that had even the typically skeptical Kuzak singing its praises. The roasted sweet potato soup is great on its own, but the garnishes add extra flavor density to the recipe. The leeks in particular are quite divalicious, slow cooked and fabulously tender. If you ask me, this winter soup is a must try recipe sure to impress anyone who tastes it.

Whole Wheat Spaghetti with Black Eyed Peas & Chicken Andouille Sausage

The Diva here blogging Friday night's fab dinner concoction. Want to know my recipe for a divalicious Friday night at home?

First, peruse CD collection and select several options (yes, in this iTunes world, I still listen to actual CDs). Then, spread CD's on the floor and have the Adorable Monster select his favorite choices. Next, cajole Kuzak into opening a great wine (he delivered in spades tonight - see bottom review for the best wine I've tasted in months). Then, begin cooking, inspired by wine and music, resulting in a wonderful dinner at home.

The Domestic Diva's Braised Cassoulet Recipe

This Domestic Diva is ready to share her supper secrets! Last night, I made my version of a cassoulet. When my boyfriend, Kuzak, stumbled in at 9pm famished, we chowed down on this lovely, filling dish, topped off with a salad and a glass of Rioja in my kitchen "bistro". This dish is inexpensive, healthy and wonderful to serve family style for company. It's also fairly fool proof! This recipe can be made with or without the mussels.