2 package penne pasta
2 tablespoons olive oil
4 cloves garlic, minced
3 chicken or turkey sausage links, sliced
1/2 cup chopped onion
8 small tomatoes or 4 large tomatoes
3 cups of spinach
1/2 cup white wine
1 pinch red pepper
2 tablespoons freshly chopped basil
pinch of sugar
4 ounces feta cheese
4 ounces Parmesan cheese
4 ounces mozzarella
1. Cook pasta to al dente.
2. While that is cooking, saute sausage in olive oil and garlic. Add onion and cook until onion in translucent.
3. Add tomatoes and spinach and cook until spinach just starts to wilt.
4. Add wine, red pepper flakes, basil and sugar and cook for 10 minutes.
5. Add the tomato mixture to the the pasta and add the cheese. Stir to combine and serve.
Tuesday, December 6, 2011
Black Bean and Quinoa Chili
This is super yummy!
1 cup uncooked quinoa, rinsed
2 cups chicken or vegetable broth
1 tablespoon olive oil
1 onion, chopped
4-5 cloves garlic, minced
2 tablespoons sherry
2 red bell peppers, chopped
2 cans of black beans, drained and rinsed
1 cup spinach
1 cup frozen corn
2 tomatoes, chopped
1 jalapeno pepper, seeded and chopped
1 tablespoon minced chipotle peppers in adobo sauce
2 teaspoons dried oregano
1 tablespoon chili powder
1 tablespoon cumin
1/2 cup chopped fresh cilantro
1. Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender and the water has been absorbed- about 15 to 20 minutes.
2. While the quinoa is cooking, heat the olive oil in a large pot over medium heat. Add the onions and after a couple of minutes add the minced garlic. Deglaze the pan with the sherry and then add the chili powder and cumin and cook for about a minute. Stir in the peppers, spinach, corn, tomatoes, jalepeno, chipotle pepper, black beans, and oregano and saute for 5 minutes. Stir in can of chicken broth and bring to a boil, then reduce heat to medium-low, cover and simmer 10-15 minutes.
3. Stir in the quinoa and sprinkle with cilantro.
4. Serve with cheese or sour cream or nothing! The spicy level can be adjusted by just omitting peppers.
1 cup uncooked quinoa, rinsed
2 cups chicken or vegetable broth
1 tablespoon olive oil
1 onion, chopped
4-5 cloves garlic, minced
2 tablespoons sherry
2 red bell peppers, chopped
2 cans of black beans, drained and rinsed
1 cup spinach
1 cup frozen corn
2 tomatoes, chopped
1 jalapeno pepper, seeded and chopped
1 tablespoon minced chipotle peppers in adobo sauce
2 teaspoons dried oregano
1 tablespoon chili powder
1 tablespoon cumin
1/2 cup chopped fresh cilantro
1. Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender and the water has been absorbed- about 15 to 20 minutes.
2. While the quinoa is cooking, heat the olive oil in a large pot over medium heat. Add the onions and after a couple of minutes add the minced garlic. Deglaze the pan with the sherry and then add the chili powder and cumin and cook for about a minute. Stir in the peppers, spinach, corn, tomatoes, jalepeno, chipotle pepper, black beans, and oregano and saute for 5 minutes. Stir in can of chicken broth and bring to a boil, then reduce heat to medium-low, cover and simmer 10-15 minutes.
3. Stir in the quinoa and sprinkle with cilantro.
4. Serve with cheese or sour cream or nothing! The spicy level can be adjusted by just omitting peppers.
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