Farfalle With Hot Italian Sausage, Tomatoes and Basil Recipe #304043

50 min | 15 min prep

SERVES 6 -8

I saw this today at Food is Love.

I haven't yet tried it, but want to save it here for future reference. I think I'll double it, at least!

Black eyed peas in Tomato Sauce

-6 cloves garlic

-1 yellow onion

-pinch saffron

-olive oil

-butter

-salt

-dash of red wine

-1/4 cup cream

-1 cup black eyed peas, soaked overnight and rinsed

-1 1/2 cups tomato sauce

-1/2 bunch kale

-parmesan cheese to taste

Soak the peas overnight and rinse.  Boil in a pot of water with a piece of kombu (to make them less gas-inducing) until they’re soft with just a bit of bite to the texture.  Remove from heat and water. 

Chop the onions and garlic.  In a large, heavy pan, sauté onions in butter and olive oil until they’re clear and a little browned.  Halfway through cooking, add a pinch of saffron, and a generous pinch of salt, and stir.  The onions are properly salted when you can smell them cooking more intensely than you could without salt.  Add the garlic and stir more.  Add half the cream and let the onions absorb it, stirring as needed.

Pour in the drained black eyed peas and a dollop of red wine.  Stir to coat the peas.  Let it cook about two minutes.  Add the tomato sauce and stir again, then cook covered for ten minutes.

Remove cover and add leaves of kale, chopped into large pieces.  Turn heat to low.  Add the rest of the cream, salt to taste, and serve with pepper and parmesan when it tastes just right to you.

Mashed Potato Pie for Many

A boatload of homemade mashed potatoes (extra makes potato pancakes in the morning!)

2 pounds hamburger, cooked and drained

1 1/2 lb. frozen corn

lots of shredded cheddar cheese (Tillamook is the best!)

Gravy (see recipe following)

Assemble like this:  In two 9X13's layer mashed potatoes, meat, corn, gravy then cheese two times.  Bake at 350 about 25 minutes or until cheese is melted and everything's hot!

Mashed Potato Pie Gravy

This recipe yields about the same as 2 cans cream of chicken soup whisked with one can of milk which is what I used BEFORE finding this great recipe! I usually triple this for this recipe.  We like it swimming in gravy!

2 Tbsp melted butter

3 Tbsp. freshly ground whole wheat pastry flour

1/2 cup chicken broth (I use 1/2 cup water and 2 tsp. Frontier Naturals chicken-flavored broth powder)

1/2 cup milk

1/4 tsp. salt

Whisk flour into melted butter slowly until smooth.  Remove from heat and gradually add liquids, stirring with whisk until smooth.  Return to medium heat.  Add salt, cook and stir till smooth and thick (about 10 minutes).

Easy and NO chemical additives, preservatives, etc!  This is a multi-purpose gravy that substitutes for all the "Cream of" soups:

For celery, omit chicken broth, use one cup milk and add 1 cup sauteed celery.

For beef dishes, use beef broth powder instead.

We don't eat mushroom, but you could experiment and figure out how many mushrooms are right!

Serve with homemade whole wheat rolls and a salad and you've got dinner.

Blessings,

Momma

Chicken Chimichangas

1 pound pinto beans, cooked with salt, soaked overnight,and prepared earlier

Cooked chicken (enough to feed your family; I used two family packages of marked down "sell by today" chicken legs, boiled with some salt and pepper and a bay leaf or two for a couple of hours, then picked off the bone)

Chopped onion or green onions to taste (we used 1/2 an onion)

2-3 cloves garlic, crushed, to taste (we used 2 cloves)

Saute the above in oil until veges are limp.

Add:

1 small jar of Salsa

1-2 tsp. oregano

1/4 -1/2 tsp. cumin

You could add olives, too, if you wish.

Grease a 9X13 (I used a 9X13 and a 10X15).  Put a scoopful of the above mix into a flour tortilla, add a scoop of the beans, and a sprinkle of cheese.  Wrap up, and place seam side down in the greased pan.  Brush with melted butter and bake at 375 for 15 minutes.  Then broil for a few seconds to brown them up.  Wonderful!