Italian Sausages with Peppers and Onions, simple and delicious

italian_sausages_peppers_onions
Who doesn’t like simple and tasty? There can be no more simple meal than putting together sausages, peppers, and onions. For this dish we can use the Italian sausages.

To prepare, gather together 6 links of sweet Italian sausages, 2 tablespoons of butter, 1 yellow onion, sliced ½ red onion sliced, 4 cloves of garlic, chopped finely, 1 large red bell pepper, sliced, 1 green bell pepper sliced, 1 teaspoon dried basil, 1 teaspoon dried oregano, and ¼ cup white wine.

Then put sausages in a large saucepan over a medium flame and brown them on all sides. Remove from the saucepan and slice. Melt the butter in the pan and add the yellow and red onions, as well as garlic and cook for about 2 or 3 minutes. Add in the red and green bell peppers and season with basil, oregano, and white wine.

Continue to cook until the onions and peppers are tender. Add the sausages and vegetables to the pan and lower the heat and cook for about 15 minutes.

The meal of Italian Sausages may be served with rustic bread and a glass of white wine.

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Mushroom Risotto, creamy mushroom rice

mushroom_risotto

Risotto (read here other news) that favourite of Italian dishes made into a creamy classic can be served with a variety of accompaniment including meat, vegetable, or fish. This is the Mushroom Risotto.

To make you need 1 tablespoon olive oil, 3 small onions, finely chopped , 1 clove garlic, crushed , 1 teaspoonminced fresh parsley, 1 teaspoonminced celerysalt and pepper to taste ,  1/2 cupssliced fresh mushrooms, 1 cup whole milk , 1/4 cup heavy cream , 1 cup rice, 5 cups vegetable stock , 1 teaspoon butter , and 1 cupgrated Parmesan cheese.

To prepare, first heat olive oil in a large skillet over medium-high flame heat. Saute the onion and garlic in olive oil until onion is tender and the garlic is lightly browned.

Remove the garlic and add the parsley, celery, salt, and pepper and cook until the celery is tender. Next add the mushrooms and reduce the heat to low, and continue cooking until the mushrooms are soft.

Pour in the milk and cream into a saucepan and add the rice. Heat until it simmers and then stir in the vegetable stock into the rice 1 cup at a time, until it is absorbed.

After the rice has been cooked, add the butter and Parmesan cheese, and remove from heat.

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Creamy Fettuccine Alfredo with Chicken and Parmesan Cheese

fettuccine_alfredo_with_chicken
For a meal with a taste of Italian try Fettuccine Alfredo (read here other news). This is a dish to which one can add a variety of meats or seafood such as chicken and shrimp.

The recipe requires 12 ounces dried fettuccine,3 tablespoons butter, 12 ounces skinless, boneless chicken breast, cut into bite-size pieces, 2 large red or yellowbell peppers, cut into bit-size strips, 3 cloves garlic, minced, 1 1/4 cups heavy whipping cream,1/2 teaspoon salt,1/8 teaspoon black pepper 2/3 cup grated Parmesan cheese, and Fresh basil.

To prepare, first cook the fettuccine in a large pot and according to directions on the package, then drain and return to the pot and cover to keep warm. You can add a few teaspoons of vegetable or olive oil t the salted water to prevent pasta from sticking together.

Next melt butter over medium flame in a large skillet and add chicken. Cook for 3 to 4 minutes or until cooked through and no pink remains. Remove the chicken from the pot with a slotted spoon.

Add bell peppers to pan and cook for 5 minutes, stirring occasionally. Add garlic and cook for 1 minute more. Then add whipping cream, salt, and black pepper and bring to a boil.

Boil gently, uncovered, for 2 to 3 minutes or until mixture begins to thicken. Remove from heat; add the 2/3 cup Parmesan cheese and cooked chicken. Add the cooked fettuccine to the pan, stir gently and serve with additional Parmesan cheese and fresh basil.

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Roesti, potatoes with a twist

roesti

Roesti (read other things about roesti) or Swiss hash browns, is a traditional Swiss dish which is mainly made of potatoes and was once eaten mostly in Bern but is now served all overSwitzerland. It often is used to accompany spinach and fried eggs.

To make you will need 1 pound large baking potatoes, 1 tablespoon salt, 3 1/2 ounces smoked bacon, thinly sliced, vertically, 3 1/2 ounces onion, diced, 1 sprig thyme, 3 1/2 ounces mushrooms, diced, 2 tablespoons oil, 2 ouncesbutter, and 6 slices Gruyere.

To prepare boil the potatoes in their skins for 20 minutes, drain, and cool and peel. Use a cheese grater to grate them into a large mixing bowl and add salt. In a frying pan, sauté the bacon and onions, add the thyme leaves and mushrooms and cook until soft. Combine with the potatoes and mix being careful not to mash them too much.

Heat oil in a frying pan and add 3 or 4 spoonfuls of the mixture then use a spatula to flatten. Brown it over a high heat. When the bottom side is cooked flip it over. Repeat with remaining potato mixture. Place 1/2 tablespoon of butter and a slice of Gruyere on both sides and melt under a hot grill.

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Portuguese soup, ethnic warmth

portuguese_soup
Soup isn’t always just soup. In Portugal it is a tradition that is passed on from generation to generation.

The traditional Portuguese soup recipe calls for 1 cup vegetable oil, 2 cups chopped onion, 2 bay leaves, 1 pound smoked sausage, sliced, 1 medium head cabbage, chopped, 6 potatoes, peeled and cubed, 2 cans kidney beans, 1 can beef consommé, 2 2/3 quarts water, 2 teaspoons garlic powder, 2 teaspoons ground black pepper, 1 teaspoon salt, 1/2 cup vinegar, 1/4 pounds potatoes, scrubbed and diced, 3 tablespoons butter, and warm crusty bread.

To prepare, place a large pot over medium flame and cook onions and potatoes, until tender, then add sausage and cook for 5 minutes. Next add water, bay leaves, cabbage, beans, consommé, garlic, powder, pepper, and salt and bring to a boil. Lower flame and simmer for between 30 and 45 minutes.

Add vinegar and more continue to simmer for an hour. Serve soup with warm bread.

This recipe can be used with kale instead of cabbage, garbanzo beans or chick peas instead of kidney beans, and chourico instead of smoked sausage.

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Eggs Florentine, breakfast with “glam”

eggs_florentine

For a breakfast with a little more glam and prep time try Eggs Florentine. Eggs Florentine is poached eggs served on toasted sourdough bread with spinach and Hollandaise sauce.

To prepare you will need 4 eggs, 1 bunch of baby spinach, 3 tsp of white vinegar, 2 thick slices of sourdough bread, butter, Hollandaise dressing, 5 black peppercorns, 1 bay leaf, 2 egg yolks,2 tsp lemon juice, 1/2 tsp of salt.

Make the Hollandaise sauce by combining the vinegar, peppercorns, and bay leaf in a saucepan over low flame. Allow to simmer until the mixture reduces to 2 teaspoons. Remove from heat,strain, and set aside.Use a heatproof bowl over a medium saucepan with water. Remove the bowl from the saucepan and bring the water to the boil.

As the water boils use egg yolks and vinegar and whisk until combined. When the water has boiled place the egg mixture over the saucepan and use a whisk to mix for 3 minutes until thick and has doubled in volume. Whisk the mixture and warm melted butter a few drops at a timeuntil incorporated. Mix lemon juice and add salt and pepper.

To prepare the eggs put vinegar in a frying pan with water and boil over a low flame. Break 1 egg into a saucer and use a large spoon to make a small eddy in the water. Then add egg in the middle and poach for 1 or 2 minutes. When cooked transfer to a plate. Cook spinach in water and drain. Toast bread and put on a plate. Add spinach, poached eggs and drizzle with hollandaise sauce.

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Macaroni and Cheese pie

macaroni_and_cheese
The macaroni and cheese is one of the simplest meals available and with the right spices can be extra tasty. To make you need cooking spray, 2 cups uncooked elbow macaroni, 1/2 cup butter, 2 cans evaporated milk, 1 tablespoon black pepper, 3 eggs, salt, 4 cups shredded Cheddar cheese, and paprika.

To prepare, preheat the oven to 425 degrees F and spray a small casserole dish with cooking spray. In a saucepan add water and salt and bring to a boil before adding macaroni. Add oil to prevent macaroni pieces sticking together. Once cooked, remove macaroni and drain.

Melt butter in a pot over a low flame and add evaporated milk and pepper until warm. Beat eggs in a bowl and add evaporated milk mixture whisking until smooth.

Continue to warm over the low flame until thick and add macaroni and stir. Put macaroni mixture in a dish. Add shredded cheese and top with more macaroni. Do this until macaroni is finished, then top with cheese. Bake for about 20 minutes in a casserole.

To add extra flavour to a macaroni and cheese you may also add finely chopped onions and chopped bell peppers. In some recipes the onions and peppers may be blended with the milk and egg mixture for added taste.

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