Zucchini and Sausage Skillet

 Zucchini and Sausage Skillet

• 2½ tablespoons olive or avocado oil
• ▢4 fully cooked sausages, sliced into circles ¼ inch thick
• ▢2 medium zucchini, cubed
• ▢1 onion, cut into ¾ inch pieces (close to same size as zucchini)
• ▢1 bell pepper, any color, cut into ¾ inch pieces (close to same size as zucchini)
• ▢½ teaspoon salt
• ▢½ teaspoon dried oregano
• ▢½ teaspoon dried basil
• ▢¼ teaspoon garlic powder
• ▢¼ teaspoon onion powder
• ▢¼ teaspoon black pepper
• ▢1 teaspoon garlic, minced

Optional: Fresh basil for garnish. I chose not to use bell peppers in my recipe. I did add Parmesan cheese before serving. 

Instructions 1. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Once the oil is hot, add sliced sausage. Sautè, flipping sausage frequently, for 1 to 2 minutes or until sausage slices have some browning. 

• 2. Remove from pan and set aside.
• 3. Reduce heat to medium. Add remaining 1½ tablespoons of oil to skillet with the zucchini, onion, and bell pepper. 
• 4. Sprinkle with salt, oregano, basil, garlic powder, onion powder, and pepper. Stir. Let cook until the onion is translucent and peppers and zucchini are close to tender, about 5 to 10 minutes.
• 5. Add sausage back to the skillet along with minced garlic. Stir. Cover so everything heats through for 1 to 2 minutes. Taste. Add extra salt if desired. Garnish with chopped fresh basil (optional).
• 
  

It was delicious. 

That's it ***

 

Internet Cooking 2- Simple Turnip Green Casserole

 I'd heard of all kinds of greens casseroles  and how delicious they are but, had never tasted  or tried one.  As with most recipes, the proof is in the seasonings of the cook.    

The Greens Casserole is good for using any type of leftover greens. I first used leftover kale.

I liked it so much I made it again  but, this time I used canned greens and instant cornbread mix. I like to keep things simple.

    There are numerous recipes out there on YouTube. Many that are pretty elaborate layering the greens with chicken,corn, additional cheeses and other extras.   After viewing various recipes, I developed a  simple recipe that would suit my needs. I might get fancy in the future but not this time.

Simple Turnip Greens Casserole

                    Ingredients

• 1  27 oz. can of Margaret Holmes turnip greens, drained (or use your own leftover  greens approximately  3 1/4 cups

• 2 boxes of  Jiffy cornbread mix (or use homemade)  yielding approximately 4 cups of batter

• 1  8oz. block of cream cheese

•  additional seasonings of your choice 

                                Instructions

Preheat your oven to  350 degrees

1. Drain the juice from your greens and place them in a large mixing bowl.

2. Add the 8 oz. block of cream cheese to the greens. opt. add any additional seasonings to your liking. Mix well. Set aside.

3. In another bowl prepare your cornbread batter. Set it aside.

4. Grease a suitable sized baking pan or casserole dish. (I used a 9 x 9)

5. Pour in an even layer of cornbread batter that goes up to about 1 inch in depth.  

6. Spread your greens mixture evenly across this layer of batter. DO NOT MIX  or STIR  IT.

7. Pour the remaining batter across the greens mixture. DO NOT MIX or STIR IT

 8. Place your casserole inside the 350 degree oven and bake for 30-40 minutes. Check  at 30 minutes to see if the casserole has "set" when you jiggle it and the  cornbread top has browned.

9. Allow the casserole to cool for about 10 minutes giving the filling extra time to set.

10. Cut a square of the casserole, place it on a dish, and serve.

Alternates and Extras

Some views showed a dollop of sour cream on individual servings.

Others showed a strata consisting of cooked chopped chicken, cheddar cheese and corn. All recipes ended with the cornbread topping.

This casserole was also delicious and simple. It's in the "Keep" pile.

That's It ***

Here a Chickpea, there a Chickpea

 Will they taste similar to roasted peanuts?😲

I didn't like the outcome. They were harder than peanuts. I won't be using this recipe again.

That's it***

Roasting the Greens

 I've discovered that I like the way a lot of traditionally boiled vegetables taste even better roasted. Not only that they're easy to prepare. 

I recently cooked cabbage steaks. There is no meat involved unless you want there to be. I'm assuming they're called cabbage steaks because they're cut in thick hunks and laid flat.  I consulted recipes at  Dinner then dessert and also Allrecipes.   

Then I used my own method.

1. Oil a baking sheet with olive oil. NOTE: you may use a cooking spray if you like.

2. Remove the outside leaves from a head of cabbage. Place the cabbage on its core and slice downward into 1/2-1 inch "steaks."

3. Season each side of the vegetable with salt pepper and any other spices you desire. I also sprinkled with garlic powder. Lay the steaks on the baking pan and sprinkle a little more olive oil on top.

4. Cover with foil and place in a 350 degree oven for approximately 30 minutes. Since I only did three, I checked on them after 20 minutes. Wanting a nice char, I turned the steaks over, recovered them and allowed them to continue cooking for 10 more minutes. 

5. Allow to cool a bit. Transfer to a plate using two utensils to keep the shape.

Those charred bits are full of flavor. Adding a little blue cheese or ranch dressing on the side as a dipper makes it even more delicious.

It can be eaten by cutting with a knife and fork.

                                    OR,

if you're by yourself,  unfurl by strips, dip in sauce ,throw your head back and drop the strips in your mouth. Deeelicious!

                                           *****

I've also roasted broccoli  and brussel sprouts frozen and fresh. The frozen broccoli and brussel sprouts shrink more while roasting than the fresh . Still I'm pleased with the taste.

You may remember the brussel sprouts from

Oven Roasted Parmesan Brussel Sprouts. 

I've yet to try cauliflower since it isn't one of my favorites, but I'll give it another go.

THAT'S IT***