Рецепт Gotta love a naturally Gluten Free recipe by Rachael Ray
Awhile ago Abisaac bought me the newest Rachael Ray cookbook "Week in a day". He knows that I enjoy her show and even more so, I love her recipes. I love that they are user friendly. You likely have or can find all of the ingredients without having to search high and low and the steps are well laid out and easy to follow.
In this cook book, Rachael Ray provides a week worth of recipes that go well together and can be easily made all in one day to prep yourself for the week ahead. She includes helpful tips as well as suggested sides to accompany each and every recipe.
While, I will tell you that we have not been using her book in that intended fashion, but instead we have cooked a variety of different recipes one at a time. Some of the dishes we have made the day before and then enjoyed the next day in an effort to make getting home with a little one after a busy day just that much easier.
This is the very first of the many recipes that we had tried from the Week in a Day by Rachael Ray cookbook. We did make a few alterations just based on our tastes (find those changes in brackets)
Sausage, Peppers & Onion One Pot
Ingredients;
- 2 lbs Italian sausage or sweet sausage (we used Johnsonville mild Italian)
- 3 tbsp Extra Virgin Olive Oil
- 1 1/2 tsp fennel seeds (we didn't use them)
- 2 cubanelle peppers, thinly sliced (we used 2 more bell peppers instead)
- 1 red bell pepper, thinly sliced
- 2 large red or yellow onions, thinly sliced
- 4 cloves of garlic, minced
- Salt and Pepper
- 2 tbsp tomato paste
- 1/2 cup dry white wine
- 1 cup chicken stock
- 1 (15 oz) can stewed tomatoes
Directions:
In a dutch oven or deep skillet, combine the sausages, 1 inch of water, and 1 tablespoon of Extra Virgin Olive Oil (one turn of the pan). Bring to a boil, then reduce the heat a bit and allow the water to boil away. The sausages will gently cook through in the water, then the oil will crisp the casings to a deep brown. Transfer sausages to a plate.
In the same pan, heat the remaining 2 tablespoons of Extra Virgin Olive Oil over medium-high heat. Stir in the fennel seeds and chili and cook until fragrant. Add all of the sliced peppers, onions, garlic, and salt and pepper and cook to soften the peppers, about 15 minutes. Add the tomato paste and stir for 1 minute. Deglaze the pan with the wine. Add the stock and tomatoes and let simmer and thicken up while you cut up the sausages.
Thickly slice the sausage on an angle (3-4 slices per sausage) and add to the sauce.
** If you make this dish ahead of time: let cool and refrigerate
Day of serving: Return the sausage mixture to room temperature before reheating gently over medium heat or in a 350F oven