SUN-DRIED TOMATO SAUSAGE WITH CHAYOTE, ZUCCHINI, AND ONIONS
This is my recipe that I came up with after my DH bought some chayote. I used Emerils, Sun-dried tomato chicken and pork smoked sausage. You could use any kind, it was delicuous with the sausage I used.
Provided by Barb G.
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook sausages in skillet over medium-low heat about 10 minutes; add onions and saute until onions are golden.
- Add Oregano, salt, pepper, and stir; add Chayote, Zucchini, cover and cook until chayote is crisp tender about 10 minutes.
Nutrition Facts : Calories 108.8, Fat 7.1, SaturatedFat 1, Sodium 594.5, Carbohydrate 11.1, Fiber 3.4, Sugar 5.2, Protein 2.4
TOMATO SAUSAGE AND EGGPLANT (AUBERGINE) SOUP
Make and share this Tomato Sausage and Eggplant (Aubergine) Soup recipe from Food.com.
Provided by abloom69
Categories Lunch/Snacks
Time 40m
Yield 3 quarts, 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Heat the 1/3 cup of olive oil in a 4-5 quart saucepan.
- Add the eggplant and 1/2 teaspoon of the salt.
- Sautee over medium high heat, stirring freqently 5 minutes or until tender. Transfer eggplant to a bowl.
- In the same pan, heat remaining 2 tablespoons olive oil. Add onions, celery or fennel, garlic, fennel seed, pepper, bay leaves, remaining salt, basil and thyme. Cook over medium high heat for 5 minutes.
- Add sausage and sautee 5-6 minutes breaking meat up into small pieces while cooking.
- Add chicken stock, crushed tomatoes, chopped tomatoes with juice, and the eggplant.
- Cover and simmer 10-15 minutes, if soup seems too thick add more stock. Remove bay leaves before serving.
SAUTEED ZUCCHINI WITH SUN-DRIED TOMATOES
A great side dish to pair up with beef, chicken or fish. Love the flavors in this dish - simple but full of flavor. I did add a clove of garlic to the original recipe just because I thought it would really give it a great background flavor. Tried and posted for ZWT7.
Provided by HokiesMom
Categories Vegetable
Time 22m
Yield 4 , 4 serving(s)
Number Of Ingredients 6
Steps:
- Wash the zucchini using a brush to gently scrub the zucchini and then pat dry with a kitchen towel. Cut off the stems and cut each zucchini in 3 or 4 pieces; then cut each piece lengthwise into 6 wedges. Set to the side.
- Chop the dried tomatoes and set to the side.
- In a large sauté pan, over medium heat, place 4 tablespoons of oil and the diced onion. Cook over a medium heat until the sliced onions are translucent, for about 4 minutes, stirring occasionally.
- Add the minced garlic and sauté an additional 1 minute.
- Add the dried tomato and sauté for additional 2 minutes.
- Add the zucchini, salt and pepper to taste, then cover with a tight lid and simmer for additional 5 minutes or until tender but firm.
- Using a slatted spoon transfer the zucchini into a large dish and serve while hot.
Nutrition Facts : Calories 161.6, Fat 14.1, SaturatedFat 2, Sodium 56.6, Carbohydrate 8.3, Fiber 2.3, Sugar 5.8, Protein 2.6
ZUCCHINI WITH ONION AND TOMATO
This is a basic recipe for zucchini. Zucchini, because it is so abundant in summer, produces lots of recipes for "how to get rid of it". This one is for enjoying it for its own sake. The amounts for each ingredient are very flexible. Use your own judgement. It's hard to go wrong. Gardeners can avoid a glut of zucchini by harvesting it at its best, about the time the blossom drops from the fruit.
Provided by Chopin Liszt
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cut the zucchini in bite size pieces.
- Chop the onion.
- Dice the tomato.
- Heat the olive oil in a heavy skillet.
- Saute the zucchini and onion until tender and lightly browned, about 20 minutes.
- Add the rest of the ingredients and cook until the juices thicken a little, about 5 or 10 minutes.
- Serve with grated parmesan cheese.
Nutrition Facts : Calories 119.8, Fat 10.4, SaturatedFat 1.5, Sodium 14, Carbohydrate 6.6, Fiber 1.9, Sugar 3.5, Protein 1.8
EMERIL'S BOURBON BRAISED CHICKEN AND APPLE SAUSAGE WITH ONIONS
Found this recipe on the back of a pkg of Emeril's sausage. Thought it was yummy. Have made it without thyme springs and it was still yummy.
Provided by Baby Chevelle
Categories Lunch/Snacks
Time 45m
Yield 2-4 serving(s)
Number Of Ingredients 10
Steps:
- Heat medium-size skillet over low heat for 30 seconds.
- Melt 2 tablespoons butter and add onions and brown sugar.
- Cook, stirring occasionally for 20 minutes until onions are partially browned. Season with salt and pepper, and place thyme sprigs in skillet.
- Add sausage whole and cook, stirring occasionally until sausage is browned, about 15 minutes.
- Add chopped garlic and cook, stirring for 2 minutes.
- Add beer; reduce heat and cook, covered for 15 minutes.
- Remove pan from heat and stir in remaining butter and boubon.
- Remove thyme springs before serving.
- Serve sausages and onions in toasted French or Hoagie roll with Emerils Kicked up Horseradish mustard.
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