sausage slow cooked in tomato sauce and bell peppers
Very flavorful, easy and filling.
- Don’t use pre-cooked/smoked sausage
- 8-10 italian sausages
- 1 28-oz tomato sauce or your favorite spaghetti sauce
- 2 bell peppers, diced
Combine all ingredients in a slow cooker. Slow cook for 3 hours on high or 6 hours on low. Serve.
Posted by The Home Cook on April 9, 2013
This is such an easy and quick dish that even a teenager can make it.
- When preparing, the ration between liquid and couscous is 1:1. You can use water but I prefer low sodium chicken broth just to give the pasta some flavor.
- The pasta can be prepared in the microwave. Just figure out how long it takes for water to boil and that’s pretty much how long you set your microwave. And remember use a microwaveable bowl then add liquid and pasta, cover and cook.
- Don’t limit yourself with just the ingredients on this recipe. Other ingredients to add or substitute are salmon, pine nuts, and asparagus tips. You can even use leftover rotisserie chicken just make sure you dice it.
- Each cup of uncooked couscous yields 2 cups cooked.
- This can be a make ahead dish. Just make sure it is stored in a tightly sealed container.
- 2 cups couscous
- 2 cups low sodium chicken broth
- 1 lb thawed and cooked salad shrimp (can be found in the frozen seafood section)
- 2 cups grape tomatoes, sliced
- 2 2.5oz can sliced olives, drained
- 4oz reduced fat crumbled feta cheese
- 1/2 cup chopped parsley
- 5 Tbsp Extra Virgin Olive Oil
- 3 Tbsp fresh lemon juice
Bring chicken broth to a boil. Remove from heat and stir in couscous then cover for 5 minutes. Transfer couscous in a large bowl and let it cool for 5-10 minutes. In a small bowl, whisk together EVOO and lemon juice. Season with salt and pepper. Drizzle dressing on couscous and stir. Toss in shrimp, tomatoes, olives, feta cheese and parsley. Season with salt and pepper if needed. Cover and chill in the refrigerator for 30 minutes before serving.
Posted by The Home Cook on January 21, 2013
slow cooked sausages in beer and onions
Recipe adapted from: Cook’s Country magazine, August-September 2012
Rich and robust flavor without having to fire up the grill.
- I like using an ale when slow cooking with beer. My favorite is Yuengling
- If you want a little kick with the sausage, use spicy Italian sausages
- 2 large sweet onions, sliced into 1/4 inch thick rings
- 1/4 cup soy sauce
- 2 Tbsps packed light brown sugar
- 10 mild Italian sausage
- 2 12-oz beer
- 1/4 cup Dijon mustard
- 1/2 tsp caraway seeds
- 1/4 tsp fennel seeds
- 10 hoagie rolls
- In a large microwaveable bowl, combine onions, soy sauce and brown sugar. Cover and cook in microwave for 5 minutes. Toss then transfer to slow cooker. Place sausages on top.
- In a bowl, whisk together beer, mustard, caraway and fennel. Pour on sausage. Cook on low for 6-7 hours. When cooked, remove sausage and arrange on a platter. With a slotted spoon, remove onions from slow cooker and arrange around sausages as a garnish. Create sandwiches with hoagie rolls and top sausage with onions and sauerkraut, if desired.
Posted by The Home Cook on December 26, 2012