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Food and Drink Essential to sustain life; near the top of the hierarchy of needs |
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07-18-2011, 07:46 AM | #1 |
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Spinach, Fontina and Roasted Garlic Chicken sausages
So I picked up some of these from Trader Joe's and now I have no idea what to do with them. I am thinking of trying to just slice them, brown them quickly (they are already cooked) and toss with some pasta and olive oil. I was going to use basil, salt and pepper. Something simple that won't drown the taste of the sausages like I think a red sauce will do.
I need some other ideas, though. There are 4 sausages and I don't want to eat them all the same way. I could try one in a sandwich, but that just isn't appealing to me. I actually have some fresh broccoli to use up from veggie dip that I made and wouldn't mind incorporating that into one of the dishes. Any one got some ideas for me? Also, it will be in the 100s this week, so I am trying not to bake, but I can since I have a counter top convection oven. Thanks in advance!! |
07-24-2011, 04:37 PM | #2 |
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The continuing 100 degree weather has not inspired any cooking, but that will change tonight. I am whipping up something of my own device and will post the gloriousness (I hope) for you all here.
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07-24-2011, 07:01 PM | #3 |
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07-24-2011, 07:48 PM | #4 |
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Well done.
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07-24-2011, 09:10 PM | #5 |
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Thanks
I have three more sausages, so there will be more attempts at creating a dish. I am thinking stuffed shells. I just don't know what to do for the sauce. |
07-25-2011, 06:20 AM | #6 |
Professor
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Sounds like you're going for effort (cool), but if you want something really simple, fancy sausages with rice and a sliced tomato takes about 20 minutes and tastes great.
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07-25-2011, 06:35 AM | #7 |
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Deep freeze the sausages, like really cold. The sharpen one into a shiv and use it to murder someone - then you can eat the weapon and the cops will never figure it out!
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07-25-2011, 12:31 PM | #8 |
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casi - huh - the rice sounds good to me. And I have leftover chicken broth - perfect! Thanks! I think I will try it tonight!
Zen - see, there are a couple problems with that - the leftover blood on the sausage and the leftover sausage in the person. Bad on both ends. For the shells, how do you think this sounds for the stuffing? 3/4 c ricotta cheese 1/4 c mozzarella cheese 1 tbsp parmesan 1 egg white parsley 1 chicken sausage Stuff in shells, cover with some alfredo sauce and bake. How many shells do you think that will fill? |
07-27-2011, 08:42 AM | #9 |
Professor
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Are they the industrial sized pasta shells?
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07-28-2011, 06:33 PM | #10 |
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Casi - no, just normal sized ones for stuffed shells.
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08-03-2011, 06:26 AM | #11 |
Professor
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By now you'd have the answer to this one. How many did it fill?
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08-03-2011, 06:37 AM | #12 |
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BBro, what was in the dish pictured above?
It looks yummy, but I suspect I see celery. Sadly, I'd have had to pick that out. Please remember that in future. And is that pearl barley or a type of lentil? I love both. Zen, I actually remeber a case where someone was killed by a frozen sausage. Apparently there is a vulnerable place in the throat. Ningas usually use their fingers. And this man did not eat the evidence - they take a long time to thaw you know.... My advice (I was on holiday, no doubt you've eaten them all by now) would be to make a kind of cassoulet. Sausage still keep their flavour due to the slow cooking time, and should be a great juicy addition to the dish. |
08-03-2011, 10:21 AM | #13 | ||
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Quote:
Quote:
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08-03-2011, 12:16 PM | #14 |
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Thanks for taking on board the celery issue.
Sadly we will not be sharing a dish of cassoulet... beans, yup. Staple ingredient (it's a poor person's dish originally). I'm loving couscous, never seen or tasted that kind before - never seen it in the shops either. I give myself 1/2 a point for guessing Pearl, even if the grain was wrong. |
08-09-2011, 10:19 AM | #15 |
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I will be starting the filling tonight for the shells. Pictures to come! And just so you know, the sausage from last week got tossed - I didn't trust it
Sundae - the pearl cous cous has a completely different flavor/texture. I like both, but prefer the pearl if i have the time to cook it right. I wish I looked beans. I have to pass on many yummy looking dishes because of the inclusion of beans |
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