Michelle

Who doesn’t love street food? Or fair and flea market food? It’s all really the same hot n’ greasiness. Just what you need when you’ve gone too long without a bite, because your out running around. Not to mention the smell of grilled sausages and peppers wafting through the air calling you. Oh, it’s good – it’s really good. Maybe not necessarily good for you though. Let’s work on that.

Recently, I ran across a recipe from Mario Batali (so you know it’s gotta be great) for ‘Spicy Stewed Sausage with Three Peppers’. It was listed as a ‘healthy’ recipe and I agreed, but as I read through it I knew my guys (even my Cactus Man) wouldn’t eat 4 serranos and a habanero in anything. And they don’t really like green peppers either (I know, c r a z y!!). Before I knew it, I had marked up the printed recipe so much that I could probably call it my own. But I still have to thank Mario for the fabulous idea. So, here’s my version of a bite of Lil’Itly street food.

Lil’Itly Healthier Hoagie

 

Step 1: Gather the goods.

1 pk Turkey Sausage, fresh, mild or sweet Italian (ours is 1.25lb)

1 pk Sweet Italian Chicken Sausage (12 oz)

(basically, 2 pounds of a mixed turkey and chicken sausage – however yours works out best)

2 Red Peppers, chopped

1 Orange Pepper, chopped

1 Yellow Pepper, chopped

1 Jalapeño Pepper, seeded and diced fine

1 Fennel Bulb, cored, sliced thin

1 Red Onion, chopped

1 Cup Red Wine, dry

Salt & Pepper

Optional : Romano Cheese, grated and added at the end or Provolone slices on the hoagie

Step 2:

Chop those veggies. I did a kinda large slice, as you’d find at the street vendors grill. Another tip: I use the bag the jalapeño came in to hold it down while I seed and chop it. If you’ve ever chopped one with bare hands and then rubbed your eyes, you’ll understand why this is a mistake that is only made once.

Step 3:

Look how pretty!

Step 4:

Get the fresh sausages in the pan on about medium-medium/low heat, (this is a 4qt) but first prick them with a fork so they don’t pop. When they’re nearly done (and about the time the veggies are ready to go), add the chicken sausages. They already cooked so they don’t need the extra time, but prick them too. Don’t worry about the brown stuff in the pan, you’ll need that later.

Step 5:

Once they’re all browned, remove the sausages and set aside. Then add the veggies with a pinch of salt & pepper to the pan. Oh, see that thing on the back burner – a splatter screen, it’s the best $15 you will ever spend.

Step 6:

Get those veggies movin’. Have you noticed I haven’t called for even a drop of oil? Because you won’t need it. The juice from the peppers will make a liquid in the bottom of the pan that loosens the fond and gets the gravy going. (I could give you a photo, but I can’t stir AND work the camera! – I need a third hand!)

Step 7:

Now that the veggies are softened a bit, but not mushy, add in the wine, and the sausages. No, you may NOT sub beer for the wine!

Step 7a:

Ooooo, get ‘em nestled in nice. Aaahhhh – can you smell that?! Oh, you can’t – sorry. Well, get a lid on them and let ‘em cook another 15 min or so. Then, get your buns ready.

Finale:

Wow – like straight from a food truck near you! This is some seriously good eats here – worth it to splurge on eating a real hoagie roll. The guys, who put cheese on theirs, were on their second ones when they bothered to ask, ‘ Wait, is this turkey sausage??’ They mainly asked because I was eating one – and I’d never eat ‘football food’ with them. The juice, or jus, in the bottom of the pan is fabulous. I spooned some out over my hoagie, and it soaked into the bread….OMG! The single jalapeño gives a bite without taking your head off, and even adds a ‘green’ pepper flavor. The colored peppers are so sweet and juicy along with the red onion, and the fennel gives a sausage-spice extra punch – it’s perfect. Not to mention it looks absolutely delicious. You have to try this. And I know you will, because this is big flavor for minimal calories/fat that the whole family will devour.

And the next time you make it, cut up the sausages and put it all over pasta – gasp!

Enjoy!

Michelle Beal

This week I’ve been feeling a bit under the weather. Maybe more than just ‘a bit’. I don’t know which germ-factory gave me this little gem, but I’m not happy about it. This has been the-head-cold-from-hell! I mean, I thought it was going away, oh no, it just morphed into something slightly worse. Well that’s enough moping around – a regimen of Vit C’s and Aspirin has kicked it’s butt. But I’m still not 100% and my voice is just awful. Today I needed a little pick-me-up for a mid-day snack and put this little number together. It was so delicious, I had to share it.

Energy Nog Smoothie

 

Pretty simple:

1 Banana (organic – yes it’s worth it)

Ice

Almond Milk – Vanilla/Unsweetened

1 Tbl Honey (local please..I refill this Target bottle with the good stuff from the area bee-people)

1/4 tsp Chai Spice* (more or less – feel free, these spices are good for you!)

*You remember the ‘Instant Chai’ post…you don’t?! Well, check it out. I use that recipe for the spice mix and keep it in a cute little jar (Crate & Barrel) to add to my teas, cookies, and now even smoothies.

My Chai

2 tsp Ground Ginger

2 tsp Cinnamon

1 tsp Ground Cloves

1 1/4 tsp Ground Cardamom

1 tsp Ground Nutmeg

1 tsp Ground Allspice

1/4 tsp Pepper (black or white)

Optional : dash of ground anise

Top it off with the Vanilla Unsweetened Almond Milk (only 30 calories!! Yay!), and if you like, add in a half scoop of whatever whey or soy protein powder you add to your smoothies. Now blend away.

Mmmmm! It’s thick and creamy. Not too much banana taste, and the chai adds so much flavor. Yes, it does taste like egg nog. So good – and good for you. Just the boost I needed to keep me feeling up and more like myself. Now I can put away that Kleenex box!

Michelle Beal

OK it’s a New Year, and even Kathy has said it’s time to work off those pounds. I know I’ve got plenty to work off. Although, we still have to eat…but eat well. This week I bring you something super healthy, tasty and maybe even a relief for your food budget.

There are three stars for this show, or maybe 4. First, the meat. At Christmas this family serves a standing rib roast….ahhhh, roast beast. Not a bit is wasted. We feast, then slice up and save what’s left for later (can you say prime-rib-nachos!!). Bag the bones for stock, and give one to the pup. After all, it is Christmas. This year there was a healthy amount of meat left on those bones, so I was looking forward to a really good soup. While I’m at it, I’m going to make this an even more healthy soup for our new years waist watching.

The next star is the wheat berries. Yes, instead of barley…they’re more nutritious and have a great nutty flavor. These are basically the real whole wheat – like, the actual wheat (minus the hull) before it’s cooked and mashed and ground into something else. This means it also retains all the original fiber and vitamins.

Next up is adzuki beans. What? Yup, the newest in the lineup of new things for you to try this year, if you haven’t already. These little lovelies are used all over the world and are now used all over my world. I get them at the health food stores bulk section for a good price (apprx $2.79/lb), but you can find them at the supermarket these days for a bit more. Quick to cook, mild tasting and packed with everything good for you. Put them on your next shopping list.

Last, but certainly not least, Madeira wine. This cooking wine, I normally keep for special recipes, but why not use it everyday dishes. OK, so I did have to search for it at the liquor store which makes it kind of special, but this is a new year. I’m breakin’ out the good stuff. This brownish wine has a slightly sweet and earthy taste. Soooo good. Like fond in a bottle. (Fond is that brown yumminess that’s scraped off the bottom of a pan after browning)

Alright, now go and pull those leftover rib bones and lets cook. No? You don’t have any…well, you could probably sub a couple of beef shanks.

Healthy Holiday Leftovers: Rib Bone Soup

 

2 or 3 (depending on size) Leftover roasted rib bones

1/3 Cup Wheat Berries

1 Cup Adzuki Beans

1 or 2 Carrots, chopped

1 med Yellow Onion, chopped

Celery Tops* or a celery rib chopped

1 Clove Garlic, minced

1/4 Cup Madeira Wine (or just a splash)

1 Bay Leaf

Salt & Pepper to taste

5 or 6 cups Water

Step 1: In a heavy pot heat up the bones and cook off a bit of the fat. Yes, I said fat…you need to sauté the veggies in something! There really shouldn’t be much and it adds to the flavor. (If you’re using shanks, give them a good sear and a hit of salt & pepper.

Step 2: Now toss in the onions and get them softened. Then deglaze it with a hit of the Madeira wine. (Mmmmmm – can you smell that!!?) Alright, if you don’t have the wine I’ll let you sub a little beef broth and a sweet white wine.

Step 3: Remember way back when, I told you about not tossing those celery tops in the disposer? This is why. You don’t need much for this soup. Pull out a small bunch (like 3 Tbl) and chop it up with the other veggies.

Step 4: Now it’s so easy. Just add the rest and simmer.

Step 5: In an hour or so, this is looking really good! The berries and beans have softened and given up some starchiness. Along with the meat and collagen in the bones, that’s enough to be a bit thickened.

That’s it – low fat – high energy – high fiber – high taste.

Michelle Beal