Cooking for you my love is cooking to impress with what has become my go-to; fabulous vegan sausage w/ red wine sauce, served with a side of fried new potatoes and summer squash. Usually, I serve this sitting on top of a bed of polenta, but the other day Rick and I caught on Food Channel, Symon’s Dinners Cooking Out and watched as he taught us how to do perfect, and I mean perfect pan fried baby potatoes. I am so excited 🙂
Vegan Sausage with Red Wine Sauce Ingredients
Serves: 4 Adults
Prep time: 15 minutes
Cook time: 30 minutes
- 1 pkg. Field Roast Italian Vegetarian Sausage (4)
- 2 Tbsp. olive oil
- Large red onion
- 5 cloves of garlic
- 1-2 cups of red wine (We use our own pasteurized wine grape juice)
- ½ Bunch of parsley minced for garnish
Vegan Sausage with Red Wine Sauce Recipe
- Heat skillet to medium high with 2 tbs. olive oil
- Take sausage out of wrapping, then slice lengthwise down middle, but don’t cut all the way through.
- Add to skillet
- Cut the red onion in rings, and peeled minced garlic add to the sausage.
- Brown well, then pour ½ cup of the red wine/juice at a time, cook until absorbed then add another ½ cup. Repeat and reduce to a thick-ish sauce.
- Turn heat to simmer.
- Mince the parsley, sprinkle on top and serve
I guess I should have told you to do the potatoes first, so they can be cooking as you do the sausage.
Fried New Potatoes Ingredients
Serves: 4 Adults
Cooking time: 30 Minutes
- Extra-virgin olive oil, for potatoes
- 2 pounds baby Yukon gold potatoes
- Kosher salt and freshly cracked black pepper
- 4 cloves garlic, sliced
- Flakey salt for serving
- Chopped fresh dill for garnish
- 1 lemon
- Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
- Place the heavy bottom Dutch oven over direct heat. Add a drizzle of olive oil along with the potatoes. Season with salt and pepper and add the garlic.
- Cook, stirring occasionally, until golden brown on all sides, 5-7 minutes. Add enough water to cover potatoes halfway. Close the grill and steam until the potatoes are cooked through and the water evaporated 10-12 minutes.
- (Michael Symons does this outside, because it was 104 degrees, we opted for inside on our stove. I just put the lid on for the last 12 minutes on simmer)
- Lightly smash the potatoes with a potato masher and drizzle with more olive oil. Cook until the potatoes are crispy on the bottom, about 5 minutes.
- Serve with flakey salt and dill and a squeeze of lemon. Killer!!
I finally, finally figured out the perfect way to cook my zucchini.
And it’s pretty much no fail, if you don’t forget your cooking and get absorbed in the final inning of a baseball game where the teams (the A’s) are tied. They’re leading the AL West in this short season as of last night 21W-10L, so every game matters.. They’re playing the cheating Houston Astros tonight….Don’t get me going..
Pan Roasted Squash / Chard Ingredients
Serves: 4 Adults
Cook time: 20 minutes
- 3 Tbs. olive oil
- 2 medium size zucchini, or one zucchini and one yellow crookneck squash
- 1 medium yellow onion
- A handful of fresh chard
- Heat skillet to medium with the olive oil
- Slice zucchini/squash lengthwise, and if you want, scoop out seeds
- Cut diagonally ¾ of an inch or so.
- Cut onion in half and slice going against the grain (I do this because in the sausage dish, the red onions are sliced into rings, so for esthetics I cut them sideways.)
- Pour all into the skillet only turning over after ten minutes, then after another ten minutes turn again. If it gets too dark, turn down heat.
- Push the squash to the side, pour over ¼ water and add chard leaves to the pan.
- Cover for about 5 minutes and steam
Okay, I’ve looked forward to sharing this great ‘hack’ I just learned.
I’ve written ad nauseum about all the zucchini, squash, now I’ll add cucumbers to the mix. I absolutely detest wasting all this produce, so I’m constantly on the hunt for any tips how to use…well, here is a good one. Pickling! Sounds pretty involved, but if you’re like me at all, there might be in your refrigerator right now, three half-full jars of different kinds of pickles.
Here’s the hack; combine the pickles and save the juice. Cut your own cucumbers, and even zucchini and pack the pickle jar with your veggies.. Yesterday, I was feeling a little wild and sliced up five peaches, desperately needing to be used, and loaded an almost empty jar of Mt. Olive Sweet Heat Bread & Butter Chips.
I’m thinking pickled peaches would be great to serve as a relish paired with fritters, go to The Best Zucchini Fritters, I blog about a month or so back. Change up the recipe, by using minced red onion instead of the green, and add some curry… I’ll report back on that endeavor…
Have a good week, and don’t forget to keep our brave firefighters in your prayers as they’re out there fighting these horrendous fires..
Ciao for now 🙂