Wednesday, August 11, 2010

Steamed / Grilled Kielbasa and Veggies

This is a dish that you can throw together to suit your tastes.
  • 1 lb of Polish kielbasa
  • 1 zucchini
  • 1 red bell pepper
  • 1 yellow squash
  • 1 broccoli
  • garlic powder
  • grilling spices
  • pepper
Slice the kielbasa into round slices about 1/4 inch thick. Slice zucchini and squash into round thin slices, about 1/8 thick at most.  Slice the red bell pepper into long strips.  Cut the broccoli stems into short florets.

Take mixture of veggies and kielbasa and stir together, adding some spices, pepper and garlic to taste.  

Then put into the steamer until the veggies and meat are steamed through*.

Sprinkle on Parmesan Cheese and some Three-Cheddar cheese to your liking and serve.

Tonight's meal was tossed in Angel Hair Pasta.  Just one of the many ways you can make this dish to suit your tastes!!  Delicious!

(Okay, I am no food photographer...and I know you're supposed to "Stage" the food...but I literally thought to take the pic with my cell phone while I was cooking it. you go!)

*You can chose to grill the mixture after steaming to bring out some additional flavors.  This is delicious, but optional. 

**Also, you can add and remove the veggies in the above list, to suit your tastes.  For example, you may chose to add onions and chili pepper to the steamer for a spicier dish.

Monday, August 9, 2010

3-Cheese Manicotti

  • 1 lb of sausage
  • 1 pkg of Manicotti Shells
  • 8 oz of Ricotta Cheese (whole milk)
  • 8oz of Cottage Cheese
  • 1/4 of Parmesan Cheese
  • 6 oz of 3 Cheddar blend Cheese
  • 6 oz of Mozzarella Cheese
  • 2 cups of Spaghetti Sauce
  • 1 Cup of Water
Preheat Oven to 350 degrees.  Spray the bottom of a 13 x 9 with cooking spray and take 1/4 of spaghetti sauce and spread on the bottom of the pan just enough to cover the surface.

Cook the sausage thoroughly and drain.  In a bowl, blend the cheeses and sausage together.

Stuff  the cheese mixture into the Manicotti shells raw and place them in the pan.

Microwave 1 cup of water for 2 minutes and add to the remaining spaghetti sauce and stir.   Pour spaghetti sauce over the shells and cover evenly.

Cover the pan with aluminum foil and cook for 50 minutes.  Shells will cook in the covered dish and the sauce will not be thin at the end.

*For more flavor, fine chop baby spinach and parsley and add to cheese mixture for taste.

**If cooking for adults, try serving this dish with an Italian Merlot.

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