Monday, March 21, 2011
Long week ahead, Empty fridge
You could, of course, make this stew with all fresh ingredients. I bet it would taste better. But this one is basically instant food cobbled together out of bags in the freezer and odds and ends in the fridge. It tastes rich, Italian without pasta, and delicious. In a short time, without a trip to the store, I have 4 dinners (or breakfasts).
1 bag frozen (already cooked) pearl onions
1 bag frozen multi-colored peppers
1 bag frozen asparagus
5c chicken stock
2/3 jar organic marinara sauce (I had this leftover in the fridge, but you could use a can of diced tomatoes too)
4lbs hot italian chicken sausage
1/4-1/2c pesto (if you don't have pesto you could use olive oil and some dried Italian seasonings like marjoram, thyme, oregano and basil)
Place the chicken sausage in one deep skillet. Add 1/2" water, cover and simmer about 20min. Meanwhile dump all the still-frozen vegetables into your large soup pot, add the pesto and the stock and turn on the heat. Bring to a simmer. When the sausage is done, remove it from the pan and slice it. Add sausage to the vegetables, add your tomatoes sauce and heat through. Sometimes it is just a relief to have appropriate food on hand.