Category Archives: Main Dishes

Italian Turkey Sausage and Mushrooms over Polenta

This one doesn’t have a picture, but was so well received at our dinner table that I’m typing it up for myself so I remember what I did! This is a take off on a Cooking Light recipe, but I needed to make it dairy free. I also didn’t want to use just 2 links of sausage, so I doctored it up and made it my own! Came together nicely and everyone gobbled it up. It ended up being a 6 serving meal in our house but if you have big appetites, you could make it 4. At 6 servings it was a heaping 1/2 cup of polenta and a heaping 1 cup of the sausage mix. Next time I make it I will serve a nice crusty bread with it as well (we also had broccoli which complemented nicely!)

Butternut Vegetable Curry

I have no idea how long it’s been since I last blogged. A lifetime, I’m sure!! Last summer, I quit my job and took a giant leap of faith and decided to go to nursing school!! I could not be happier with my choice. I love everything about it – even though it’s a LOT of work (and I mean a LOT), I am a very happy girl!!

I started school in August and I’ll be honest – I didn’t cook much at all. We ate lots of tacos and spaghetti and, well, that’s just the way things have to be sometimes!! This semester started last week and I am so far, very pleased with my schedule. I have class on Mondays and Fridays. I go to the hospital for clinicals on Tuesdays and am completely off Wednesday and Thursday. That’s a huge improvement from last year!! This means, too, that I can get some cooking in. I could not be happier and my family seems to like it too 😉 Hopefully I can keep it up!

So that brings me to today’s recipe. I had a part of a butternut squash I needed to use up. I have been craving curry. It’s Monday (Meatless Monday!) and VOILA this dish wash born. There’s a little chopping, but once you get moving, it’s not too hard. One note – you really do need to cut the squash in bigger cubes otherwise you’ll have mush.

You won’t get any fancy pictures on this one (sorry!) because lord only knows where my camera and my light box and all that jazz are. Here’s the view from my iPad, though! I love technology in the kitchen!

curry

[pinterest]

Thai Chicken Drumsticks

Another winner from Rachel Ray’s magazine! I think I’m going to have to subscribe because I really like these recipes I’ve tried lately. This one was not fast, but it was easy!! I marinated the chicken the night before and left it in a Ziplock in the fridge just waiting for us. While it was in the oven, I made the rice and prepped the cucumbers. RRs method for making the rice took longer than her recipe said it should, so I will just make the suggestion to prepare jasmine rice according to your package’s directions. If you’d like to see what she suggests, check it out on her website. Apologies for a “2 seconds before I bit into it” picture! I promise to step the photography up here soon! 🙂 But for now, just use your imagination. This one was good! The chicken moist and flavorful (not just in the skin!) and the cucumbers and rice were a perfect compliment. I also served some spring rolls and we were a happy, well fed family!

Green Bean Spaghetti Carbonara

Yes, I’m still alive over here! Tired, but alive, and even cooking a little bit 🙂 Tonight’s dinner is a minorly (is that a word!?) tweaked recipe from Rachel Ray’s magazine. It was easy and delish, but not exactly low cal (oh well!). Bacon is one of our favorite foods in this house and I loved that there were green beans in the dish to help salvage the nutritional value 🙂 I’ll make this one again!

Green Bean Spaghetti Carbonara

Source: Adapted from Rachel Ray Magazine
Yield: 6 servings

1 lb. spaghetti
1 lb. green beans, cut into bite-size pieces
1/2 lb. bacon, chopped
1 medium onion, finely chopped
2 eggs
1 cup grated Parmesan cheese
Salt and pepper

Directions:
1) Cook pasta according to package directions, adding beans halfway through cooking time; drain, reserving 1/4 cup cooking water.

2) Brown bacon in large skillet over medium heat; add onion and sautee until soft; deglaze with reserved cooking water. (or if you’re like me and forget to reserve it, regular tap water will be ok!)

3) Whisk eggs with cheese. Off heat, add pasta, beans, eggs and cheese to skillet and toss; season with salt and pepper.

Sweet & Spicy Chicken Thighs

Apologies that there’s no picture here – we were STARVING so as soon as these babies came out of the oven, we ate! This is a Cooking Light recipe and is easy and quick. I was out of regular chili powder, so I used Medium Hot chili powder from Penzeys. Because of this, I cut the cayenne in half. It was still SPICY. If you like things inferno hot (like my sister!) – use a full 1/2 tsp of cayenne. Otherwise, go for a 1/4 tsp or less… I also needed to cook the chicken a few minutes longer than the recipe called for. My changes are noted below, but if you’d like to see the original recipe, you can go here.


Sweet & Spicy Chicken Thighs

2 teaspoons garlic powder
2 teaspoons chili powder
3/4 teaspoon salt
1 teaspoon ground cumin
1 teaspoon paprika
1/4 teaspoon ground red pepper
8 skinless, boneless chicken thighs
Cooking spray
6 tablespoons honey
1 tablespoon cider vinegar

1. Preheat broiler.

2. Combine first 6 ingredients (garlic powder through red pepper) in a large bowl. Add chicken to bowl; toss to coat. Place chicken on a broiler pan coated with cooking spray. Broil chicken 7 minutes on each side.

3. Combine honey and vinegar in a small bowl, stirring well. Remove chicken from oven; brush 1/4 cup honey mixture on chicken. Broil 1 minute. Remove chicken from oven and turn over. Brush chicken with remaining honey mixture. Broil 1 additional minute or until chicken is done.

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