An Inside Look at Healthy Living...

Wednesday, March 22, 2017

Homemade Sweet Italian Sausage (Mild or Hot)

            Homemade Sweet Italian Sausage                (Mild or Hot)


Ingredients

12 h 20 m 12 servings 243 cals

 

 Directions

  • Prep
  • Ready In
  1. Place the pork and red wine vinegar in a mixing bowl. Sprinkle with salt, black pepper, parsley, garlic powder, onion powder, basil, paprika, red pepper flakes, fennel seed, brown sugar, oregano, and thyme. Knead until flecks of spice are evenly distributed through the sausage.
  2. Divide the sausage into thirds, and form into 3 logs; wrap each in plastic wrap. Place wrapped sausage into a freezer bag before freezing, or store in refrigerator for at least 12 hours before cooking.

 

Salsa di Arugula, Sun Dried Tomatoes and Garlic

 Salsa di Arugula, Sun Dried Tomatoes and Garlic
 

This is a salsa verde with a twist.  The combination of Arugula, garlic gives it a kick!   Use this salsa to liven up meat such as beef, chicken, pork or fish. 


Ingredients:

       1/2 cup of Italian flat leaf parsley, chopped
       1/2 cup of finely chopped arugula
  • 1/3 cup of sun dried tomatoes
  • 1/3 cup of finely chopped white onion
  • 1 clove of garlic, grated
  • 1 tablespoon of chopped oregano
  • 1/2 cup olive oil
  • 1/3 cup of red wine vinegar
  • sea salt to taste


 Instructions:

1.  Add all the ingredients into a mixing bowl.

2.  Mix well and add to a serving bowl.



Pesto a la Monica




Pesto a la Monica

This pesto is great spread onto bread, in sandwiches, as a dip for veggies or mixed into pasta.  It is fresh, bold and will make any recipe stand out at any meal or get together.


Ingredients:
  • 1/2 cup of Italian flat leaf parsley
  • 1/2 cup of fresh basil leaves
  • 1/3 cup of sun dried tomatoes
  • 1/3 cup of finely chopped white onion
  • 1 clove of garlic, grated
  • 1 tablespoon of Italian seasoning
  • 1 teaspoon of grated Parmesan or Romano Cheese
  • 1/2 cup olive oil
  • 1 teaspoon of capers 
  • 1/4 teaspoon of red pepper flakes
  • sea salt to taste


 Instructions:

1.  Add all the ingredients except for the olive oil to a food processor or a blender.  Pulse until ingredients are finely chopped.

2.  Add olive oil to the mixture.  Pulse 1-2 more times.

3.  Add mixture to a serving bowl and enjoy!



Michael Chiarello's Salsa Rosa


                Michael Chiarello's Salsa Rosa

 

 

Directions

  1. Preheat the oven to 450ºF. Line a baking sheet with aluminum foil. Coat the bell peppers lightly with olive oil and place on the baking sheet. Bake, turning every 10 to 15 minutes, until the peppers are blistered all over, about 30 minutes total. Transfer the peppers to a bowl and cover with plastic wrap so they steam as they cool. Peel the peppers and remove the stems, seeds, and ribs; avoid the temptation to rinse the peppers, which would wash away flavor. You should have about 4 cups.
  2. Heat the 2 tablespoons olive oil in a small skillet over high heat. Add the whole chilies, lower the heat to moderate, and cook, turning occasionally, until the chilies are softened, lightly browned, and blistered on all sides. Remove the skillet from the heat and let the chilies cool in the oil for several minutes. When cool enough to handle, peel the chilies and remove the stems and seeds (or leave some or all of the seeds if you prefer a spicy sauce). Chop the chilies finely, then use the side of your knife to mash them to a paste.
  3. Add more oil to the skillet if needed to make 2 tablespoons. Reheat the oil over moderate heat and add the garlic. Cook until lightly browned, about 30 seconds, then add the oregano and sauté briefly to release its fragrance. Add the tomato puree and salt, bring to a simmer, and simmer for about 5 minutes to thicken slightly.
  4. Combine the red peppers, serrano chilies, and tomato sauce in a blender and puree until smooth. Add the vinegar and the black pepper to taste and puree again. Taste and adjust the seasoning. Refrigerate for up to 5 days or freeze for up to 4 months.