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Tuesday, March 10, 2015


Goodbye winter ...
This meal just hits the spot. I serve various versions of it and nothing is hard about creating it. Start with sausages, chicken or turkey is great and preferably spicy...Suggested amounts to serve two, with some left over.1/2 green pepper, 1cup baby carrots, 1/2 sweet onion sliced in 1 inch strips, 1 cup of mushrooms, 3 or 4 whole garlic cloves, 1 fresh juice of a lime, 5 fresh mint leaves, 4 to 6 sprigs of fresh thyme, 1 and1/2 cups small tomatoes , 1/2 cup celery, 4 large sausages that have been opened and formed into small egg shaped pieces. Make quantity variations of the each element as needed.Remove the sausage from the casing (please don't use preformed patties, unless they are really high quality).All portions of meat and vegetables are gaged according to how much you need to serve. I generally make a little more than called for per person.In a large pan, cook the sausage. Remove the sausage when fully cooked (put to the side) leave the rendered fat, add your favorite wine, preferably a little on the sweeter side. Add enough to deglaze your pan ... This will pick up all those little pieces of meat and fat in the pan. Add carrots , green peppers, celery,fresh thyme (use a generous amount), garlic(we want plenty, but certainly to taste) , the juice of 1/2 to 1 fresh lime , add the tomato purée. You will use enough to coat the vegetables, add a wedge rind of Parmesan cheese (let sit covered by the sauce). Plan to have approximately 1.5 to 2 quarts left (you will need it later), add the meat back to the veggies and sauce, stir from time to time. Add small tomatoes last and add a pich of salt to them.On medium heat, start the cooking process for the sauce veggies and meat. At this point I add about a teaspoon or tablespoon of coconut oil ( use the amount appropriate to the portion size of the dish).Cook the veggies to the point where they are half mushy veggies, plz!Stir and let simmer. In a separate pan, gently sauté the mushrooms and onion in a generous amount of butter....don't crowd the mushrooms!When they are fragrant to the point of bliss, add them to the simmering veggies and meat.By now, the mixture should be amazing! At this point, you will add a small amount of fresh mint...don't overdo, as the mint aroma and flavor will develop over time.Continue to simmer until every ingredient is integrated.This dish has great flavors and it's!Serve with brown rice or wild rice*.ENJOY!*The rice: Cook as directed. To the rice add a few tablespoons of the sauce and incorporate some of the fresh thyme. Again, don't overdo the herbs. NOW ABOUT THE REMAINING PURÉE :In a slow cooker, add remaining purée. This will be used to make a variation of a marinara sauce.To the remaining purée :Add approximately 1 tablespoon of dried Italian seasoning.a small amount of sugar or Stevia (no other sugar substitute will do) to taste.Add one Parmesan cheese rind,1 onion and 2 cloves of fresh garlic sautéed in butter. You want them caramelized and sweet, they can turn bitter if over done. If desired, add 1/4 cup Marcella or sweet Sherry wine. Add to to sauce. At this point, add a pinch of sugar if needed and salt and pepper to taste.Slow cook on med. heat until the sauce starts to boil. Then turn to low heat.In about 1 and 1/2 hours, it should be ready to cool and refrigerate. You will know when it's done. All the ingredients should be well blended.Any leftovers from the sausage and veggie dish can be added and served with your favorite pasta. Keep the paste simple and don't overcook the pasta!

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