Sunday, July 18, 2010

Spaghetti with Hot Italian Sausage and Roasted Red Peppers

Yet another pasta dish! I told you how versatile pasta can be.

  • 1 lb of hot italian sausage
  • 28 oz can of chunky tomato sauce
  • 1 small yellow onion (diced)
  • 4 garlic cloves (minced)
  • 1/2 jar of roasted red peppers (about 4 or 5 pieces, chopped)
  • 2 tbsp of italian seasoning blend
  • 1 tsp of sugar
  • 1/2 bag of frozen peas
  • 1 box of whole wheat spaghetti
  • salt and pepper
  • olive oil
Here are the short and sweet instructions. Brown the meat in some olive oil. Add the onions and garlic and let them cook for a little bit. Add the red peppers and the tomato sauce. Add the seasonings and sugar (I like a little sweetness in my tomato sauce sometimes), and sprinkle with salt and pepper. Add the freshly cooked pasta and peas to the sauce and serve once the peas are warmed through. Enjoy!

Monday, July 5, 2010

Chicken Fried Rice

Yet another Hungry Hutch first! I find it kind of amusing how relatively simple most of our favorite dishes are, but you'll never find out until you give it a try. I made a LOT of fried rice in this recipe, so feel free scale it down to make less. (I had to use two skillets at one point because there was so much.)

  • 1 red bell pepper (diced)
  • 1 yellow bell pepper (diced)
  • 1 medium yellow onion (diced)
  • two chicken breasts (cut into small-ish pieces)
  • ~8 cups of cooked rice
  • 3 eggs
  • salt
  • pepper
  • teriyaki sauce
  • 2 garlic cloves (minced)
  • ground ginger
  • sesame oil
  • black sesame seeds (to garnish)
Saute the chicken in a couple tablespoons of sesame oil. Season with salt and pepper. Add the peppers, onion, and garlic the pan. Sprinkle with the ground ginger and add a little more salt and pepper. Once the chicken is cooked through, add the cooked rice and about 1/2 cup of teriyaki sauce. (You may want to add more sesame oil to the pan, and like I said before - this makes a lot of rice). Beat three eggs in a bowl and pour over the skillet(s). Mix the egg with rest of the contents of the pan and cook until the eggs are done. Serve with sesame seeds sprinkled on top and more teriyaki sauce on the side.

My dinner-mate pointed out that the fried rice could have used some heat added to it. And would I have been thinking clearly I would have added some while cooking. (I guess this is what happens when you don't really plan out your meals, don't follow a recipe, and try to rush through making dinner...oops!) So, I'd recommend adding about a tablespoon or so of crushed red pepper to add a little kick to the dish. And while we're talking about rushing through the dish, I'd also highly recommend cooking the rice well beforehand to let it dry out. As I was pressed for time - and really hungry - I added the rice to the other ingredients in the skillet soon after it finished cooking. As a result, the fried rice came out slightly mushy. Therefore, either make it ahead of time or take this recipe to make use of any leftover rice you might have in your refrigerator. Enjoy!