Sausage Ratatouille


Sausage Ratatouille
Ingredients
  • 3 to 4 links (about 3/4 pound) Italian sausage
  • 4 1/2 tablespoons olive oil
  • 1 medium-size eggplant, peeled and cut into a 3/4-inch dice
  • 2 small zucchini, halved and sliced
  • 1 large onion, quartered and thinly sliced
  • 1 medium-size green bell pepper, halved, seeded, and sliced
  • 2 to 3 garlic cloves, minced
  • 2 cups canned diced tomatoes
  • 1 tablespoon plus 1 teaspoon tomato paste
  • Salt and pepper
  • 2 tablespoons chopped fresh Italian parsley
  • 3 tablespoons chopped fresh basil
 

Instructions
  1. Bring a medium-size pot of water to a boil. Puncture the sausage links in several places, then cook them at a low boil until they’re no longer pink in the center, about 14 minutes. Transfer the links to a plate to cool, then slice them into 1/4-inch-thick rounds.
  2. Over medium-high heat, warm 3 tablespoons of the olive oil in a large, deep skillet or Dutch oven. Add the eggplant and zucchini and sauté them, stirring often, until they are lightly browned but not soft, about 7 minutes. Transfer the vegetables to a plate.
  3. In the same skillet over medium heat, warm the remaining olive oil. Add the onion and bell pepper and sauté them for 3 minutes. Stir in the garlic and sliced sausage and sauté, stirring often, for 3 minutes more. Stir in the tomatoes, eggplant, and zucchini.
  4. Partially cover the skillet and gently simmer the ratatouille for 5 minutes. Add the tomato paste, along with salt and pepper to taste, and simmer 5 minutes more. Stir in the parsley and half of the basil. Serve hot, sprinkled with the remaining basil. Serves 6.

Peaches & Cream Cake


Peaches & Cream Cake

Bake a yellow cake mix as directed, in a 9 x 13″ pan.  Then top with this creamed filling:  3 ounces soft cream cheese, 2 T. confectioners sugar, 1 T milk, 1 1/2 cups Cool Whip.  (I used lite ingredients and sugar free Jello.)

Top the creamed filling with 2 cups fresh sliced peaches. 

Then Glaze with 3/4 cup sugar, 5 t. cornstarch, 1 1/2 cups cold water, 3 oz. package peach Jello.   In saucepan combine sugar and cornstarch.  Stir in water until smooth and bring to a boil.  Let thicken, then remove from heat.  Stir in gelatin until dissolved.  Let cool and spoon over peaches.

Great cool refreshing summer dessert!

Southwestern Corn & Black Bean Salad


Southwestern Corn and Black Bean Salad
 
Ingredients:
  • 3 large ears of corn, husked
  • 1/3 cup pine nuts
  • 1/4 cup lime juice
  • 2 tablespoons extra-virgin olive oil
  • 1/4 cup chopped fresh cilantro
  • 1/2 teaspoon salt
  • Freshly ground pepper, to taste
  • 2 15-ounce cans black beans, rinsed
  • 2 cups shredded red cabbage
  • 1 large tomato, diced
  • 1/2 cup minced red onion
 
Preparation:

1. Bring 1 inch of water to a boil in a Dutch oven. Add corn, cover and cook until just tender, about 3 minutes. When cool enough to handle, cut the kernels from the cobs using a sharp knife.

 
2. Meanwhile, place pine nuts in a small dry skillet over medium-low heat and cook, stirring, until fragrant and lightly browned, 2 to 4 minutes.
 
3. Whisk lime juice, oil, cilantro, salt and pepper in a large bowl. Add the corn, pine nuts, beans, cabbage, tomato and onion; toss to coat. Refrigerate until ready to serve.

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