Rigatoni with Sausage & Peas

I may have mentioned this once or twice before, but, I’m always on the search for quick and easy meals that flavorful, don’t require a slew of ingredients and gives me enough leftovers for a few days. This pasta dish checks all of those boxes.

I started by cooking the pasta. Then, I sautéed garlic, browned the sausage, added frozen peas and finally heavy cream and butter. After bringing it to a boil I added in the pasta and that was it. You can’t top something as simple as that.

Rigatoni with Sausage & Peas

Ingredients:

1 pound rigatoni

2 tablespoons olive oil

1 garlic clove, minced

1 pound sweet Italian sausage meat or sausages with casings removed

12 ounces frozen green peas

1 1/2 cups heavy cream

4 tablespoons butter

Parmesan cheese

Directions:

Bring a large pot of salted water to boil, add pasta and cooking for 8 to 10 minutes, until al dente and then drain.

In a large skillet heat oil over medium heat and sauté garlic. Add the sausage and brown. Then add the green peas and simmer for 5 minutes. Slowly add the heave cream and butter and bring to a slight boil. Cook for 5 minutes and then toss with cooked pasta and top with parmesan cheese.

Recipe from allrecipes

Lentil and Sausage Soup

Usually my idea of making soup is opening up a can of my favorite one, heating it up on the stove and then enjoying it, but since I have been cooking more I decided to give making soup from scratch a go. It’s always nice knowing exactly what you are eating as opposed to guessing what the vegetable is after it’s been masked by some thick, albeit yummy, chowder or liquid. I decided to start simple and go with a Lentil and Sausage Soup that I found on Allrecipes.

To start, I browned three links of sweet sausage over medium-high heat. I actually began by cooking the links slightly and then slicing them to finish browning them. It’s much easier to slice half cooked sausage as opposed to raw sausage.

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Next I added in one large onion, a celery stalk and a tablespoon of garlic, all chopped.

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After letting that sauté until the vegetables were tender I added in my lentils, 3 shredded carrots, water, chicken broth and diced tomatoes. I actually used diced tomatoes that were seasoned with basil, garlic and oregano which definitely added in some extra flavor.

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And finally I added in all of my spices: garlic powder, parsley, bay leaves, oregano, thyme, basil, salt & black pepper.

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After bringing the soup to a boil I then reduced the heat and let it simmer until the lentils were tender. While the directions said that it would take about 2.5 to 3 hours my soup was done in about an hour.

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It was absolutely delicious and tasted even better the following day for lunch. I doubt I will be giving up those canned soups anytime soon, but, it’s definitely nice to know that making soup from scratch isn’t all that difficult.

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Lentil and Sausage Soup

Ingredients

1/2 lb. sweet Italian sausage

1 large onion, chopped

1 stalk celery, finely chopped

1 tbsp. chopped garlic

1 16 oz. package dry lentils, rinsed

1 cup shredded carrot

8 cups water

2 14.5 oz. cans chicken broth

1 28 oz. can diced tomatoes*

1 tbsp. garlic powder

1 tbsp. chopped fresh parsley**

2 bay leaves

1/2 tsp. dried oregano

1/4 tsp. dried thyme

1/4 tsp. dried basil

1 tbsp. salt, or to taste

1/2 tsp. black pepper

1/2 lb. ditalini pasta (optional – I chose not to add it in)

*I used 2 14.5 oz. cans of diced tomatoes seasoned with garlic, basil & oregano

**I used 1 tsp. dried parsley

Directions

1. Place sausage in a large pot. Cook over medium high heat until evenly brown. Add onion, celery and chopped garlic, and sauté until tender and translucent. Stir in lentils, carrot, water, chicken broth and tomatoes. Season with garlic powder, parsley, bay leaves, oregano, thyme, basil, salt and pepper. Bring to a boil, then reduce heat. Cover, and simmer for 2 1/2 to 3 hours, or until lentils are tender.

2. Stir in pasta, and cook 15 to 20 minutes, or until pasta is tender.

Chicken Cacciatore

I am the first to admit that I much rather bake than cook – I like the exact science of baking as opposed to the freedom of cooking, well freedom to some extent. I always get paranoid while I am cooking that I added too much salt or not enough salt or for that matter too much or too little of any spice. But lately I have been cooking pretty much every day – It’s not like I wasn’t eating before, just someone else was doing the cooking – and I must admit I am not as intimated by it as I was before. I mean I’m really good at reading directions and following a recipe so cooking shouldn’t have been that daunting to me, but for some reason it was. Since I have this newfound semi-confidence and it sort of fits into the theme of my blog I have decided to post about some of my culinary creations – albeit not completely original. Up first, a Chicken Cacciatore that was super simple to make in part because I used McCormick’s Recipe Inspirations to make it. If you haven’t tried these or seen them in the supermarket they are definitely worth the search and try. All of the spices for your recipe are pre-measured and the remaining ingredients you will need are clearly marked and the directions are super simple to follow. It’s sort of like cheating but not really.

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First step was to get all of my vegetables prepped. I chopped one onion and sliced a green bell pepper into strips. The recipe also called for thinly sliced mushrooms which are easily found at any supermarket.

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Next I prepped my chicken breast by first cutting it into cubes (they are not exactly cubes), then coating it with a flour, salt & pepper mixture and finally browning it.

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After removing the chicken from the skillet I put in all of the vegetables cooking them on medium heat until they were tender.

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Once the vegetables were tender I added in all of the spices (minced garlic, marjoram leaves, oregano leaves, crushed rosemary leaves and thyme), a can of diced tomatoes and a can of tomato sauce.

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After bringing it to a boil I returned my chicken to the skillet.

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I cooked it until it was heated through and until I was sure the chicken was fully cooked.

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It went perfectly with rice and while I am sure I will make this again I think I will use less thyme than suggested. Its one spice that when dried has a stronger flavor than when fresh.

Chicken Cacciatore

Prep Time: 15 Minutes

Cook Time: 20 Minutes

Servings: 6

Ingredients

1/2 tsp. coarse ground black pepper

1 tsp. minced garlic

1 tsp. marjoram leaves

1/2 tsp. oregano leaves

1/2 tsp. crushed rosemary leaves

1/2 tsp. thyme leaves

1/4 cup flour

1 tsp. salt

1 lb. boneless skinless chicken breasts cut into 1-inch cubes

3 tbsp. olive oil, divided

1 pkg. (8oz.) mushrooms, thinly sliced

1 medium onion, coarsely chopped (1 cup)

1 medium green bell pepper, cut into thin strips (1 cup)

1 can (14 1/2 oz.) diced tomatoes, undrained

1 can (8 oz.) tomato sauce

Directions

1. Mix flour, salt and pepper in shall dish. Coat chicken evenly with flour mixture.

2. Heat 2 tbsp. of the oil in a large skillet on medium-high heat. Add chicken; cook and stir 5 minutes or until lightly browned. Remove chicken from skillet. Heat remaining 1 tbsp. oil in skillet. Add mushrooms, onions and bell peppers; cook and stir 5 minutes on medium heat or until tender.

3. Stir in remaining ingredients and spices. Bring to boil, stirring frequently. Return chicken to skillet. Reduce heat to low; cover and simmer 5 minutes or until chicken is heated through. Serve over cooked or rise, if desired.