Monday, March 21, 2011
Sunday, January 16, 2011
After posting my vegetarian spaghetti carbonara, now I feel so guilty...Not!...but I should be, for posting sausage of all things, but not just any sausage, this is homemade, by my favorite Italian meat market, Mario's that's been around forever...about 30 years, with the same owners, now the owner's daughter in charge. This is the sausage, hot, and mild, that I bought for New Year's and still had another 2 lbs left over. I invited a friend over for dinner last night, and she was appalled and I could tell just the sound of her voice saying..."sausage?"...and then, silence!
Oh, my! I committed the "Cardinal Sin"...yes, I said "sausage, Italian sausage"...in her mind, since she doesn't eat sausage, thinking I was making these "dinky little breakfast sausages"...or, as she said...is it "Jimmy Dean sausage patties?"...no silly homemade Italian sausage. Enough said, just come on over, and "stop complaining, already!" I recently, or actually the other day, browsing through my followers blogs,
I found a blog, which had the most delicious Hungarian polenta, well in Hungarian, it's called "puliszka", which I thought looked so delicious, and more tempting was the amazing meat stuffed with sauer kraut, and topped with Hungarian bacon. Wow!...just looking at the photo made my cholesterol, go high, but I had to make a polenta dish which I have not made in a few years.
Lucky for me, I had everything on hand, and did not have to buy a thing.
Do check out Gesztenye
which in English mean Chestnuts she also has another blog too, all about truffles, or as she calls them bon-bons.
Another talented, and creative food blogger, from a different country, Hungary, my mother's birth country!
Wednesday, September 22, 2010
I was not going to post this...seems like I'm contradicting myself about eating healthy. Actually this is not so bad, considering I made it as light as possible. No grease, no extra fat...this would certainly can be categorized in the Atkins diet, maybe even Weight Watchers?...been there, done all that...and so, the saga continues.
Before I post the recipe for my Italian sausage and peppers, I will proudly show off my Suzanne Somers stainless steel skillet, 10 in. in diameter, has a nice non-skid handle, and the best part was, that this skillet has never been used by any one. I paid $2.99 for it, at Goodwill, and I've had it for over 1 year. In order to cook or fry on high heat, you must either have a cast iron skillet, or a calphalon, or a heavy duty stainless steel, as it is in this case. You will only destroy you nice non-stick pan. I absolutely love this frying skillet, it's easy to clean, even if you get burns on there. When you soak it in hot soapy water, the stain just rolls off. I am all green practically, with cleaning supplies. Just simply scour it with baking soda...takes the place of the strong chemical scouring powder, and you can also clean your sink with the baking soda, and will freshen up your garbage disposal. So now, on to my recipe...actually not really a recipe, just the instruction of how I came up with this great idea for the sausage and peppers. Not drowning it in oil, not letting it get lost in red sauce, but everything fresh from my refrigarator, that needs to be used up, anyway.Italian Sausage and Peppers
2 links of mild Italian sausage
1 link of hot Italian sausage
(about 1 lb.)
1 green bell pepper
2 Hungarian wax peppers (or banana peppers
or Cubanelle, you can variate the peppers of your choice)
1 large onion
1 or 2 cloves garlic, sliced
2 Tablespoons vegetable oil
2 medium tomatoes (fresh)
1/2 cup vegetable broth or plain water is good
salt and peppers, (optional)
(sausage and peppers, are hot and salty enough)
1 teaspoon Hungarian paprika
Cut sausages with a sharp blade knife, to 3 inch pieces. ( slices will just fall apart, so this is suggested.) Cut peppers lenghtwise into about 1 inch strips, (not too thin) Cut onion in half, and cut fairly thick slices, lengthwise, also. Tomatoes cut in half, and also sliced thick into lentghwies slices. (Everything is cut lenghtwise, so they look nice and uniformed.) First, start with the sausage to brown them in the vegetable oil, on med.high heat, for about 10 minutes, so they get nice and brown. Lower the heat, and just cook them low, for an additional 15 minutes. Add all the peppers, onion, garlic, and tomatoes, and saute them, leaving the sausages in the skillet, but at this time, add half of the broth or water. It will start to caramelize it, and keep cooking them for an additional 15-20 minutes, adding the rest of the broth to keep getting nice and juicy, this way it will not burn, or get dry. You should end up with perfectly cooked sausages, and just the right texture of the peppers, and onions. The tomatoes will stay nice and soft, and not falling apart. Serves 2.
Leftovers are great for the next morning with scrambled eggs, or reheated and served in a hoagie roll with melted mozzarella. (that is if you're cooking this for 1, but if for 2, you will not have any leftovers.) If you like pork, this is an ultimate comfort food!
Another excerpt, from WOMEN FOOD AND GOD
The shape of your body obeys the shape of your beliefs about love, value and possibility. To change your body, you must first understand that which is shaping it. Not deprive it. Not shame it. Not do anything but accept--yes, Virginia--understand it. Because if you force and deprive and shame yourself into being thin, you end up a deprived, shamed fearful person who will also be thin for ten minutes. When you abuse yourself (by taunting or threatening yourself) you become a bruised human being no matter how much you weigh.