Tag: sausage

Soyrizo + White Bean Cassoulet

2 Comments

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I love typing things into the Google machine & seeing what other humans are searching for.

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Like, I just typed “why” into Google & got several options to complete my search, ranging from “why am I so emotional” to “why you always lying.” I don’t know the answer to either of these without Google’s help, so these are valid searches.

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“How” is also a really entertaining one. I figured my altruistic generation would be searching for “how to solve world peace” or “how to help the homeless.” NOPE. “How deep is your love” & “how to tie a tie” is about as complex as we get!

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But “who” is really giving me my kicks tonight. “Who is fancy” & “who is in jail” are just questions I NEED answers to. Like, immediately. Answers: Fancy is a man & he sings. (Who knew?) There are a lot of human beings in the jail system.

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To be fair, I think the “who is in jail” one came up for me because I was recently looking at the local court records to see if I had any frenemies get arrested over the holidays.

 

 

Time: 1 hour (prep + cooking) | Serves: 3

Ingredients:

  • 1 lb. of soyrizo
  • 3 cans of cannellini beans, rinsed + drained
  • 1 onion, chopped
  • 2 tbsp. of garlic, minced
  • 1 pint of cherry tomatoes, rinsed
  • 1 tbsp. of rosemary
  • 2 tbsp. of olive oil
  • 1 tbsp. of balsamic vinegar
  • S+P, to taste

How to:

  • Preheat oven to 425 degrees
  • Heat a tbsp. of olive oil in a skillet over medium heat
  • Add soyrizo + cook for 5-6 minutes
  • Add onion + S+P, cook for another 3 minutes
  • Add garlic + S+P, cook another minute
  • In a large bowl, combine soyrizo mix + cannellini beans + cherry tomatoes + balsamic vinegar + S+P
  • Arrange in a baking dish
  • Spread a couple of rosemary sprigs throughout the dish + drizzle with olive oil
  • Bake for 25 minutes
  • Serve hot
  • Warning: it’s v difficult not to eat this entire thing by yourself so use your phone a friend for this one
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Sausage + Fennel Pasta

8 Comments

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I’m back – no, really, I mean it this time.

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Gallivanting all across this great country has just about taken it all out of me. Including all of my daggum dough.

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They opened a new H&M at home & my mother & I went ballistic. We were there as soon as they opened & it was one of those shopping trips where there were so many things traipsed over my arms that my twigs just about snapped off. The best feeling.

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I don’t have any shopping buddies here so getting to shop with my mom is like Christmas Eve & my 5th birthday party wrapped all in one. When I was little, I used to love carrying all of the shopping bags because I thought it made us look rich. Like, don’t tell me to consolidate said bags either. No, no, the more bags, the more wealth. & we looked like billionaires this weekend – it was so fabulous.

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& I was supes sad to leave so she bought me shoes, a skirt, some sweaters & a t-shirt with roller blades on them. Success!

 

Time: 30 minutes (prep + cooking) | Serves: 4

Ingredients:

  • 1 package of pasta
  • 1 fennel bulb, sliced thin
  • 1 cup of grape tomatoes, rinsed
  • 1 lb. of hot italian sausage
  • 1 tbsp. of butter
  • 1 tbsp. of garlic, minced
  • 1 tsp. of crushed red pepper
  • Parmesan cheese, if you so choose
  • S+P, to taste

How to:

  • Cook pasta to al dente, drain
  • Meanwhile, heat a large skillet over medium heat
  • Add sausage + cook until done, set aside on a paper towel-lined plate
  • Add fennel + S+P to the skillet, cook for 3-4 minutes
  • Add garlic, cook another minute
  • Add tomatoes + S+P + crushed red pepper, cook until soft + starting to burst
  • Add the sausage back in + stir
  • Add butter to warm pot the pasta was cooked in
  • Add the pasta + sausage mix into the pot with S+P, combine well
  • Serve hot
  • Drown in pot of leftovers

Sausage + Peppers

23 Comments

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Have I already revealed that I don’t do exercise?

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It’s not a secret. I’m either binge watching something, cooking or sleeping. I just don’t have time to sweat. My metabolism has, thus far, been my BFF. I eat all the things I want & nothing happens. When it does happen, I stop eating Oreos & it stops happening. That’s just how it’s worked for me. I didn’t choose this life, OK?

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As I enter into my old age, I find my skin starting to just kind of hang on my bones. My body is betraying me & I’m upset. Luckily, my husband is basically a body builder. His new hobby is something called “olympic weight lifting” – I have no idea. I’ve resisted lifting weights with him until my Women’s Health had an article telling me that it would not bulk me up & make me look I’m on roids!!! So I did it.

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It was all fine & dandy. I’m naturally good at just about everything so lifting a barbell over my head was nothing different. Except no one told me what my body would feel like two days later. The only picture I can paint is me walking around like a giant branch is up my butt. It’s just unreal. Some muscles in my legs have decided to go completely numb & stop working???? Idk. I’m over it, though.

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Just gonna stick to depriving myself of Oreos when I feel chubby.

 

 

 

Time: 30 minutes (prep + cooking) | Serves: 2

Ingredients:

  • 1.5 pounds of cajun chicken sausage, cut in chunks
  • 1 red pepper, sliced
  • 1 green pepper, sliced
  • 1 yellow pepper, sliced
  • 1 onion, sliced
  • 1 tbsp. of olive oil
  • S+P, to taste

How to:

  • Preheat oven to 400 degrees
  • On a bare baking sheet, arrange peppers + onions
  • Drizzle with olive oil + S+P
  • Roast in the oven for 12-14 minutes
  • Meanwhile, cook sausage in a large skillet over medium heat, browning to your liking
  • Once peppers are roasted + sausage is browned, add peppers to the skillet + combine
  • Serve hot
  • Eat this daily because it’s paleo + it’s acceptable by law