Happy Weekend! The new demo site for eatingRD is up and running! It will just give a little preview of what I’m piloting for a new business endeavor. It’s still being tweaked and adjusted and there are still many things we need to add, so that is why I am asking for all your comments and feedback. You all have such great ideas and insight and I would love to hear from you, good or bad, about what you think.
Here is the link! There is a short survey you can take that will give us some insight as to what you think of the new site, your impressions and expectations of RDs and a business like this, and ways you think it can be improved.
Five entries will be chosen at random to win a 1GB flash drive from newegg.com. Here’s an example one at the left.
Now on to dinner! . . .
This is definitely my favorite go-to dish because it’s pretty easy to make and it was the first recipe I ever got comfortable with. It’s such a great feeling when you are in the kitchen and can just grab ingredients ‘a little bit here, a dash of that’ and it turns out well! That’s what makes cooking so much fun, even if it doesn’t always turn out. It’s a big experiment! Go ahead and try it with different types of sausage (lower fat of course) and pasta to make it your own. I have made it for several family and friends, who always request me to make it, and it’s great for a casual yet elegant dinner party. It always seems to disappear too fast! This dish is great for leftovers, and I am all about the leftovers! They can be a great way to stretch food dollars.
Broccoli Sausage Pasta
Ingredients
Serves 4-6
- Freshly ground pepper or Mrs. Dash seasoning
- 2-3 heads broccoli, trimmed and washed
- 2 tablespoons olive oil
- 4 garlic cloves, peeled and minced
- 2 shallots, peeled and finely chopped
- 5 links turkey or chicken sausage (lower fat), casing removed
- 1 1/2 cups canned low-sodium chicken broth whisked with 1 1/2 tbsp flour and 1 tbsp balsamic vinegar
- 12 oz of your favorite pasta, such as campanelle or farfalle
- 1/8 teaspoon crushed red-pepper flakes
- 1/3 cup freshly grated Parmesan/Romano cheese, plus more for sprinkling
Directions
- Heat oil in a large skillet over medium-high heat. Add garlic and shallots; cook until just golden. Add sausage; sauté, breaking up with the back of a spoon, until cooked through and forms crumbly bits on the bottom of the pan. Add broth mixture and scrape bits off bottom of pan. Cook until heated through, thickened and reduced down a bit, about 10-12 minutes.
- While that is reducing, add pasta to large pot of boiling water; cook according to package directions until al dente. Add broccoli florets, in the last 3-4 minutes of cooking. Drain together.
- Add pasta and broccoli to skillet or large pot; toss everything to combine. Season with black pepper and/or Mrs. Dash, and crushed red pepper. Sprinkle with cheese; toss to combine and serve!
You can increase the amount of veggies by sautéing mushrooms and zucchini with the sausage too. I also recommend serving it with a nice piece of crusty bread and a fruity balsamic vinegar and olive oil. Yum!
Along with the pasta we tried a new Chardonnay that turned out to be great! This is the perfect malolactic – type chard if you have never experienced it before. I would highly recommend it. It was so full and buttery, and yet still crisp and refreshing. The sausage I used in 
the pasta was slightly spicy, and this chard stood up to it well and enveloped the spice in its buttery goodness. There were notes of melon and nectarine with a slight citrus-y brightness. It was pretty reasonable too at $12, you should try it!
After dinner, we cuddled up (well, my guy fell asleep!) and watched Twilight.
I’m still trying to find the time to get through the book portion!
This weekend I am planning on making a batch of granola bars (I tried them with 2 egg whites and less oil and they turned out good!) and Oatmeal Triangles with a new product from TJ’s to last for the week, along with a little bit of prepping of recipes to come . . . I see a twist on lasagna maybe? Hope you have a wonderful weekend!
How do you find time to make your meals? Do you prep before hand or put it all together the same day? Or rely on other quick methods?
