Category: Types of Foods

Posted in - Pork

Fine Cooking Fridays: Sausage Sauce with Polenta

Posted on by Northerly Nosh

Sausage Sauce with Polenta

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Servings 4

SAUSAGE SAUCE
1 pound Italian sausage
1 1/2 cups onion, diced
1 cup white wine
1 cup water
1 teaspoon beef base (or bouillon)
6 ounces tomato paste
1 teaspoon oregano leaf
1/2 teaspoon thyme leaves
black pepper, ground, to taste

POLENTA
1 cup polenta
2/3 cup milk
3 cupa chicken broth
1/2 teaspoon garlic, minced
1/2 teaspoon salt
white pepper
1/2 cup Parmesan cheese, grated
1/2 tablespoon parsley, fresh, chopped

Prep Day –

Sauce production: Remove the sausage from the casings and crumble into a 10-inch skillet over high to medium-high heat. Cook until brown and crumbly (about 5-7 minutes). Discard the excess fat* (if necessary). Add the onions and stir until lightly browned (about 5 minutes). Add the wine, water, beef base, tomato paste, oregano and thyme. Simmer uncovered, stirring occasionally, until reduced to 3 cups (about 10 minutes). Season to taste with black pepper.

Polenta preparation: In a 3- or 4-quart pan, mix the polenta with the milk, chicken broth and water until smooth. Add the garlic and salt. Bring the mixture to a boil over high heat, stirring constantly. Reduce the heat to low and cook, stirring, until the polenta becomes thick and creamy (about 8 to 10 minutes). Season to taste with additional salt and some white pepper. Makes 4 cups.

Place the polenta into container and top evenly with the sausage sauce. Garnish with the Parmesan and chopped parsley.

Serve Day – Thaw in the refrigerator overnight. Place in the microwave and heat using 50% power for 4-5 minutes or until hot throughout.

Posted in - Red Meat, Budget Friendly

Money Saving Mondays: Herb Broiled Beef

Posted on by Northerly Nosh

Herb Broiled Beef

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Serves 4

1⁄4 cup onion, chopped
2 tablespoons parsley
2 tablespoons white vinegar
1 tablespoon prepared mustard – $
1⁄4 teaspoon garlic powder – $.02
1⁄4 teaspoon basil or thyme, dried , optional – $.02
1 pound boneless beef chuck shoulder steak, cut 1-inch thick – $6.80

Cost Per Serving – $1.81
Total Cost – $7.24

Prep Day: Mix onion, parsley, vinegar, mustard, garlic powder and basil or thyme. Place meat in plastic bag and pour in marinade. Close bag securely, place in a bowl and marinate in refrigerator six to eight hours or overnight, turning at least once. Or Freeze.

Serve Day: Thaw. Pour off marinade and discard. Place meat on rack in broiler. Broil 15 to 20 minutes or until desired doneness, turning once. Cut into thin slices to serve.

Posted in - Poultry, Side Dish

Side Dish ‘n’ Saturdays: Turkey Corn Chowder

Posted on by Northerly Nosh

Turkey Corn Chowder

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Servings: 6

2 cups turkey, cooked, diced (use some leftover turkey)
4 ounces bacon, chopped (3-4 slices)
1 1/2 cups onions, chopped
2 tablespoons flour
2 (15 oz.) cans corn, cream-style
3 cups milk
2 cups red potatoes, cubed (3/8-inch)
1/2 teaspoon salt, (plus more to taste)
1/8 teaspoon black pepper
1/8 teaspoon rosemary, fresh, (or thyme)
1 teaspoon parsley, minced (optional)
red bell pepper, minced (optional)

Prep Day: In a large skillet, cook the bacon until crisp. Remove and drain, reserving the drippings in the pan. Sauté the onions over medium heat in the skillet with bacon grease. Cook until soft but not brown (about 4-5 minutes). Add the flour and rosemary and cook over medium-low heat for about 3 minutes. Add the 3 cups of milk in stages, whisking smooth with each addition. Bring sauce to a simmer. Lower the heat (if necessary). Add the potatoes, salt and pepper. Cook over low heat until the potatoes become tender and thickened, stirring regularly (about 40 minutes). Add the cream style corn and turkey. Season to taste with salt and pepper. Cool, then add the parsley (optional). Place into containers and garnish with bacon bits and freeze.

Serve Day: Thaw in the refrigerator overnight. Place in the microwave and heat using medium-high power (70%) for 4-5 minutes or until hot throughout, stirring occasionally. May be placed in a medium-sized saucepan and heated, on medium low until hot throughout, stirring occasionally. At serving time garnish with red bell pepper (optional).