Kitchen Improv
We eat dinner very late in this house on Tuesdays and Thursdays, as the Invisible Canadian doesn't get home until 9 and we sometimes go for a run. This leaves little time for grocery shopping, hence: kitchen improv!
Opening up the fridge after our run, I found we were a bit short on supplies, but we did have the following:
Half a can of whole peeled tomatoes
A frozen package of garlic chicken sausage
A slightly stale, mostly empty bottle of Two-Buck Chuck Shiraz
This is where keeping a decent pantry of dry goods, herb plants, and a steady supply of onions/garlic/shallots comes in handy. I threw together the following, and it was DELICIOUS. I even suspect it would be just as delicious with the tomatoes omitted, perhaps with a bit of stock thrown in - I'm looking at you, ryxander and chaointe (the latter could just leave out the pepper flakes). I think this may become my new cold-season larp crock pot dish.
Sausage and Bean Ragout
1 package pre-cooked roasted garlic chicken sausage
1 can cannelini beans, drained
1 medium onion, chopped
2 cloves garlic, minced
1 tablespoon olive oil
1 small can whole peeled tomatoes in juice (or half a 28 ounce can)
4-5 springs fresh rosemary, chopped
1/3 cup red wine
pinch salt
generous amounts of fresh-ground black pepper and red pepper flakes, to taste
Fresh parmesan (optional)
Heat olive oil over medium heat in a dutch oven or very large skillet. Add onion and cook until soft but not browned, about 5 minutes. Add garlic and cook until soft, about 2 minutes. Slice sausage into quarter-inch rounds and add to pot. Season sausage with salt, pepper, and pepper flakes to taste. Turn heat up to high and cook until sausage rounds are lightly browned.
Add beans to pan. Add about half the tomato juice from the can and all of the tomatoes; crush tomatoes with the back of a spoon. Add rosemary and wine. When about half the liquid is reduced, taste and adjust seasonings. Serve, garnishing with freshly grated parmesan if desired.
This would probably be great over pasta if that's your thing.
Opening up the fridge after our run, I found we were a bit short on supplies, but we did have the following:
Half a can of whole peeled tomatoes
A frozen package of garlic chicken sausage
A slightly stale, mostly empty bottle of Two-Buck Chuck Shiraz
This is where keeping a decent pantry of dry goods, herb plants, and a steady supply of onions/garlic/shallots comes in handy. I threw together the following, and it was DELICIOUS. I even suspect it would be just as delicious with the tomatoes omitted, perhaps with a bit of stock thrown in - I'm looking at you, ryxander and chaointe (the latter could just leave out the pepper flakes). I think this may become my new cold-season larp crock pot dish.
Sausage and Bean Ragout
1 package pre-cooked roasted garlic chicken sausage
1 can cannelini beans, drained
1 medium onion, chopped
2 cloves garlic, minced
1 tablespoon olive oil
1 small can whole peeled tomatoes in juice (or half a 28 ounce can)
4-5 springs fresh rosemary, chopped
1/3 cup red wine
pinch salt
generous amounts of fresh-ground black pepper and red pepper flakes, to taste
Fresh parmesan (optional)
Heat olive oil over medium heat in a dutch oven or very large skillet. Add onion and cook until soft but not browned, about 5 minutes. Add garlic and cook until soft, about 2 minutes. Slice sausage into quarter-inch rounds and add to pot. Season sausage with salt, pepper, and pepper flakes to taste. Turn heat up to high and cook until sausage rounds are lightly browned.
Add beans to pan. Add about half the tomato juice from the can and all of the tomatoes; crush tomatoes with the back of a spoon. Add rosemary and wine. When about half the liquid is reduced, taste and adjust seasonings. Serve, garnishing with freshly grated parmesan if desired.
This would probably be great over pasta if that's your thing.