Tuesday In My Kitchen
Not too much new in the kitchen this month but as we cleared out our fridge and freezer, useing leftovers and partial frozen bags of veggies so there is minimal waste.
Roasted corn from Trader Joe's store.
We tried it as a side dish and I have to say, it wasn't remarkable. Perhaps I added a bit too much water in the cooking method. This was served with the stovetop chicken thighs.
I gave the corn another try adding it in a pot of soup. It was a good addition there. Leftover roasted potatoes and carrots, sliced onions rounded this out. Thickened with a bit of flour and broth and you have a hearty lunch for a cool day.
Cider jelly was a new thing. This was a gift from a friend and I ate it on a toasted English muffin. Interesting taste, not like cider as I'd of thought.
A sausage and rice casserole made a great lunch for a few days. When I was cleaning out my folder of loose recipes I came across this oldie. It's a photocopy from a newspaper so no telling how many years I've had this one.
Sausage Rice Casserole
1 lb. hot bulk sausage (I used mild)
3/4 cup regular rice
2 envelopes Lipton chicken noodle soup mix
4 1/2 cups boiling water
1 large onion, diced
1 bell pepper, diced
1 cup celery, diced
Parsely flakes
paprika
slivered almonds - optional
Brown and scramble sausage, drain well. To boiling water add rice, return to a bil and add the soup mixes. Boil exactly 7 minutes.
Mix sausage, soup-rice mix and diced vegetables in a greased covered casserole.
Top with almonds if you are using them, parsely and paprika.
Bake in a 350 F oven for 1 hour.
Note: When I was cooking the sausage I added the onions and pepper in so they could soften and cook together. I did not use celery (Doug is not a fan) or the slivered almonds. Also, I used mild instead of hot sausage.
Sharing with Sherry at Sherry's Pickings for her In My Kitchen event.
Marg at The Intrepid Reader for Weekend Cooking
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