Ukrainian Red Borscht Soup

Ukrainian Red Borscht Soup
www.allrecipes.com

1 lb . package pork sausage
3 medium beets, peeled and shredded
3 carrots, peeled and shredded
3 medium baking potatoes, peeled and cubed
1 tablespoon vegetable oil
1 medium onion, chopped
1 (6 ounce) can tomato paste
3/4 cup water
1/2 medium head cabbage, cored and shredded
1 (8 ounce) can diced tomatoes, drained
3 cloves garlic, minced salt and pepper to taste
1/2 cup sour cream, for topping
1 tablespoon chopped fresh dill for garnish

Crumble the sausage into a skillet over medium-high heat. Cook and stir until no longer pink. Remove from the heat and set aside.
Fill a large pot halfway with water (about 2 quarts), and bring to a boil. Add the sausage, and cover the pot. Return to a boil. Add the beets, and cook until they have lost their color. Add the carrots and potatoes, and cook until tender, about 15 minutes. Add the cabbage, and the can of diced tomatoes.

Heat the oil in a skillet over medium heat . Add the onion, and cook until tender. Stir in the tomato paste and water until well blended. Transfer to the pot. Add the raw garlic to the soup, cover and turn off the heat. Let stand for 5 minutes. Taste, and season with salt and pepper. Ladle into serving bowls, and garnish with sour cream and fresh dill

Sausage-Stuffed Acorn Squash with Molasses Glaze

Sausage-Stuffed Acorn Squash with Molasses Glaze
Bon Appétit | November 1996

4 small acorn squash
1 tablespoon butter
1/2 cup diced red bell pepper
2 large green onions, thinly sliced
1 pound bulk breakfast sausage
1 cup fresh white breadcrumbs
1/2 cup canned beef broth
1/2 teaspoon pepper
1/4 teaspoon salt
2/3 cup mild-flavored (light) molasses

Preheat oven to 400°F. Cut two 3/4-inch-thick slices from center of each acorn squash for a total of 8 slices (reserve ends of squash for another use). Scoop out seeds and fibers from center slices and discard. Arrange squash rings in single layer in 15x10x2-inch baking dish.

Melt butter in heavy medium nonstick skillet over medium heat. Add bell pepper and green onions; sauté until tender, about 3 minutes. Transfer to large bowl; cool. Mix in sausage, breadcrumbs, broth, pepper and salt. Mound sausage mixture in center of squash rings, using about 1/3 cup for each. (Can be prepared 1 day ahead. Cover and refrigerate.)

Brush sausage and squash with half of molasses. Bake 15 minutes. Brush with remaining molasses and bake until squash are tender and sausage is cooked through, about 25 minutes

Pasta Shells with Escarole, Sausage, and Cheese

Pasta Shells with Escarole, Sausage, and Cheese
Bon Appétit | March 2003

1 head of escarole, cut crosswise into 1-inch-wide ribbons (about 10 cups)
8 ounces medium pasta shells (about 3 1/2 cups)
4 teaspoons olive oil
10 ounces sweet Italian turkey sausage (about 3 links), casings removed
1 large red onion, cut through root end into thin wedges
3/4 teaspoon fennel seeds, crushed
3 tablespoons thinly sliced drained oil-packed sun-dried tomatoes
3 tablespoons grated pecorino Romano cheese

Cook escarole ribbons in large pot of boiling salted water until tender, about 5 minutes. Using slotted spoon, transfer escarole to strainer and drain, keeping water boiling. Add pasta shells to boiling water; cook pasta shells until just tender, stirring occasionally. Ladle out 1/2 cup cooking water; reserve. Drain pasta shells; return to pot.

Meanwhile, heat 1 teaspoon oil in large nonstick skillet over medium-high heat. Add sausage; sauté until cooked through, breaking up with fork, about 5 minutes. Add remaining oil, onion, and fennel seeds; sauté until onion is almost tender, about 6 minutes. Stir in tomatoes, escarole, and reserved 1/2 cup cooking water; simmer until heated through, about 3 minutes. Season with salt and pepper.

Add sausage mixture to pasta; toss. Transfer to bowl. Sprinkle with cheese.

Pasta with Kale, white beans and sausage

Pasta with Kale, white beans and sausage

8 oz rigatoni or other small tubular pasta
1 bunch kale
1 TB olive oil
2 cloves garlic, minced
1 TB anchovy paste
3/4 tsp salt
1/4 tsp cayenne pepper
2 cups canned white beans (cannellini), rinsed and drained
1/2 cup sliced almonds
8 oz. organic Italian pork sausage, if they have Pastures A Plenty sausage at your co-op use it, it’s excellent

In large pot of boiling water, cook pasta according to package directions. Drain, reserving 3/4 cup pasta cooking water.

Remove the thick rib stem of the kale leaf by cutting along either side. Stack the remaining leaves in a pile and roll them tightly into a cylinder. Chop the cylinder of leaves into 1/8 inch strips.

In large skillet, heat oil over high heat. Add the pork sausage and cook until done. Remove the sausage from the pan, turn the heat down to medium-low and add the garlic and cook 2 minutes or until soft. Add anchovy paste and kale leaves, salt, and cayenne and cook, stirring occasionally, 5 minutes or until tender.

Add beans, almonds, cooked sausage and reserved pasta cooking water, and bring to a boil. Add pasta, toss until heated through and serve.

A variation of this is to make a béchamel sauce and add the kale and cooked sausage to it and skip the beans. Béchamel is a simple white sauce made with butter, flour and milk. Take about 3 T. of butter and melt in a saucepan, sprinkle in about 2 heaping T. of flour and stir to combine with the melted butter. Next whisk in 2 c. of milk gradually to dissolve the butter/flour mixture into the milk. Turn the heat on med-high and stir almost constantly so that you don’t scorch the milk. If the milk begins to boil, turn the heat down so that it doesn’t. Cook until the sauce thickens, stirring regularly, from 10-15 minutes. When thick you can add some parmesan, the kale, sausage and salt to taste. Homemade mac and cheese and creamed eggs on toast all begin with béchamel, and with good milk like Cedar Summit available nowadays it’s just a good thing to know how to do.

Pasta with Kale, white beans and sausage

Pasta with Kale, white beans and sausage

  • 8 oz rigatoni or other small tubular pasta
  • 1 bunch kale
  • 1 TB olive oil
  • 2 cloves garlic, minced
  • 1 TB anchovy paste
  • 3/4 tsp salt
  • 1/4 tsp cayenne pepper
  • 2 cups canned white beans, rinsed and drained
  • 1/2 cup sliced almonds
  • 8 oz. organic Italian pork sausage
  1. In large pot of boiling water, cook pasta according to package directions. Drain, reserving 3/4 cup pasta cooking water.
  2. Remove the thick rib stem of the kale leaf by cutting along either side. Stack the remaining leaves in a pile and roll them tightly into a cylinder. Chop the cylinder of leaves into 1/8 inch strips.
  3. In large skillet, heat oil over high heat. Add the pork sausage and cook until done. Remove the sausage from the pan, turn the heat down to medium-low and add the garlic and cook 2 minutes or until soft. Add anchovy paste and kale leaves, salt, and cayenne and cook, stirring occasionally, 5 minutes or until tender.

Add beans, almonds, cooked sausage and reserved pasta cooking water, and bring to a boil. Add pasta, toss until heated through and serve.