Tag: cook-along

Sausage, Pasta, & Veggies

I love this recipe because it is so versatile. This time we’ll be doing sausage but you can substitute any protein to this and make it a meal!

Ingredients:

  • sausage
  • 2 cups pasta (minimum 1 cup per person)
    • recommend penne, rotini, something like that
  • 2 – 3 stalks green onion
  • 1/2 – 1 yellow onion (depending on how much you love onion)
  • mushrooms
    • portabella, king oyster, shiitake, something firm
  • 1 – 2 carrots
  • olive oil
  • I will be using the Tuscan Sunset spice mix from Penzeys Spices. (they also sell through Amazon). It includes:
    • sweet basil
    • Turkish oregano
    • red bell pepper
    • garlic
    • thyme
    • fennel
    • black pepper
    • anise seed
  • Oregano, basil, thyme, black pepper, and garlic is also a good combination that is all available at most grocery stores.

Directions:

Vegetables & Sausage:

  • Chop all vegetables into small to medium pieces. (or larger if that’s your taste)
  • Lightly coat a pan with olive oil and bring to medium heat
  • Put the yellow onion and carrot in and lightly add each of the spices. Cook for a few minutes, just enough so they start to soften.
  • Then add the green onion and mushroom as well as additional spices to taste.
  • While the vegetables are cooking slice up the sausage
  • When the vegetables are almost done push them to the side of the pan and place the sausage in the pan
  • Cook the sausage on both sides until crispy
  • Continue cooking until the carrot can easily be pressed into with a spatula. (or to the doneness of your preference)
  • Once everything is cooked combine it all into the pot. Mix everything together and serve!

Pasta:

  • While the vegetables are cooking fill a pot with water and put it on the stove at high heat to bring to a boil
  • Once the water is boiling add the 2 – 3 cups of pasta.
  • When the pasta is done drain it and set aside until the vegetables and sausage are done

This is like cooking with your grandma except your whole family isn’t watching. The ingredients will frequently be a dash of this and a good amount of that unless I’m using a professional recipe to build off of. I’m here to be a friendly face & helping hand on your cooking journey. I’m not selling a book or a professional chef. Maybe that will change one day but for now, much like your grandma, the recipes will frequently be measured to taste and delicious.


Pan-Fried Pork, with Yellow Rice, and Baked Veggies

Ingredients:

  • 4 – 6 boneless pork chops (thin)
  • 1 cup flour
  • butter
  • salt
  • ground black pepper
  • sage (dried)
  • powered roasted garlic (regular garlic is fine if you don’t have roasted)
  • french thyme (reg thyme will be a different taste but should work)
  • basmati rice
  • olive oil or ghee butter (for the rice)
  • ground turmeric
  • garlic powder
  • cloves (whole or powdered, for rice) (optional)
  • 2 heads of cauliflower or broccoli
  • 2 – 4 long carrots
  • smoked paprika (optional, for veggies)

Instructions:

Baked Veggies

  • Set the oven to preheat to 415 degrees.
  • Cut vegetables into medium to small bite pieces. I peel the carrots but it’s not required.
  • Put the cut veggies into a mixing bowl and add just enough olive oil to get everything coated.
  • Then add the salt, pepper, garlic, and smoked paprika to taste.
  • Mix everything together well with a spoon until all the pieces are coated.
  • Take a baking pan and line it with aluminum foil and spray it with non-stick spray.
  • Dump the vegetables onto the baking pan and spread them evenly.
  • Once the oven is fully heated place the baking pan inside and cook for 20 – 30 minutes depending on how crispy you like your veggies.

Yellow Rice

  • Bring to a boil 1 cup of water for every cup of rice.
  • Wash 1 – 3 cups of rice 1- 2 times depending on how many servings you need.
  • add the rice, salt, pepper, garlic, turmeric, and cloves, and oil or butter to the pot.
  • The pot should be filled with enough water to be about 1/2 inch over the top of the rice, if you need more water add it, and turn to a high simmer.
  • Keep the rice covered and let it simmer for about 20 minutes.
  • Don’t worry about following the instructions too closely. The idea is to cook the rice until it’s fluffy and soft. You can always add more water if it’s needed to pour some out if there is too much.

Pork Chops

  • Put a cup of flour into a small bowl.
  • Add the salt, pepper, roasted garlic, sage, & french thyme to the flour and mix them in. The only spice you want to be careful with is the salt. Everything else you can add however much you like to your taste. You should be able to see the spices throughout the flour.
  • Dump the flour on a plate and spread it out evenly.
  • Heat the pan with a small amount of oil in it.
  • The pork should be moist on it’s own but if it’s very dry lightly brush the with oil and then press the pork chops into the flour one by one. They should be evenly covered on both sides. If you can. use one hand to coat and place the pork chops so you don’t have to wash your hands over and over again.
  • Place the pork chops into the oil and cook on both sides until brown, flipping with a spatula.

Plate everything together and enjoy!

This is like cooking with your grandma except your whole family isn’t watching. The ingredients will frequently be a dash of this and a good amount of that unless I’m using a professional recipe to build off of. I’m here to be a friendly face & helping hand on your cooking journey. I’m not selling a book or a professional chef. Maybe that will change one day but for now, much like your grandma, the recipes will frequently be measured to taste and delicious.

Referenced Recipes:
Yellow Rice
Baked Carrot Fries


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