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Tuesday, September 6, 2011

Sausage, Rice and Vege Mix

Today our air conditioning went KAPOOT! It's over 100 degrees outside and it's now sweltering inside. Thank the Lord for ceiling fans. Now I just have to figure out how to install one in my kitchen, so it's not so hot while I'm cooking. I'm thinking pizza delivery just might work out fine this week! ;)
This was a very simple, no muss, no fuss kind of meal. I prepared it earlier in the day and then just quickly heated it up tonight when we were ready to eat.


 Then I made a nice Caprese salad to go on the side. It  was amazing considering that the tomatoes and the basil were picked fresh from my backyard garden today. Now I just need to learn how to make mozzarella. ;)
For the Sausage dinner:
  • 8 ounces low-fat kielbasa, cut into 1/2-inch-thick slices
  • 1 tablespoon extra-virgin olive oil
  • 2 medium onions, finely chopped
  • 2 medium zucchini, cut into 1/2-inch dice
  • 1 large red bell pepper, seeded and diced
  • 2 jalapeno peppers, seeded and minced
  • 2 cloves garlic, minced
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt, or to taste
  • 2 cups cooked brown rice
  • 1 15-ounce can black beans, rinsed
  • 1/2 cup water
  • Hot sauce, such as Tabasco, to taste
  1. Cook kielbasa in a large nonstick skillet over high heat, turning from time to time, until lightly browned, about 2 minutes. Transfer to a plate.
  2. Add oil to the pan. Add onions, zucchini, bell pepper, jalapenos, garlic, cumin, oregano and salt; cook, stirring, until the onions are tender, 4 to 5 minutes. Stir in rice, beans and water; cook, stirring, until heated through, about 4 minutes. Add the reserved kielbasa and season with hot sauce. Serve hot.
For Caprese Salad:
Slice fresh tomatoes and place a slice of fresh mozzarella on the top of each tomato slice. Top with fresh basil. Drizzle olive oil over it and season with salt and pepper.

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