One-pot MEAL in 30 min. or less — Sausage-Pasta Pot

     Just one pot to clean and a meal-in-one that contains all the basic components: protein (sausage), vegetables, grain (pasta), and dairy (cheese & cream). Not only is this VERY tasty, it can be made, start to finish, in 30 minutes of less!

     It's versatile, too – I’ve included several ideas for variations below; also, I've made a note of optional ingredients. In other words, adjust this recipe to suit your taste and what you might have on hand. 

     Actually this is a variation of a pasta side dish I made earlier.  

Sausage-Pasta Pot   Makes 5 to 6 servings

1 tablespoon olive oil


1 lb. smoked sausage
or Polish kiebasa (use turkey, pork, beef or a combination of meats, depending on your preference), sliced thin

1 medium onion, diced

1 medium green pepper, diced (optional)
2 cloves garlic, minced


1 can (14.5 to 15 oz.) diced tomatoes with liquid (I used Italian flavored diced tomatoes)

2 cups beef or chicken broth


½ cup heavy cream, optional (makes the dish a little more creamy)

8 oz. penne pasta 
(I used a whole wheat variety)

½ teaspoon Kosher salt

½ teaspoon coarse grind pepper

1 cup grated cheese (I used a combo of Cheddar & Monterey Jack but anything similar would work)

Fresh basil or parsley, chopped,  if desired – fresh herbs add another layer of flavor

1.  Add olive oil to a low, flat Dutch oven or skillet set on medium high heat.

2.  Add sausage and cook a few minutes, then add onions and peppers; and cook until tender. Add garlic and cook just until fragrant, about 30 seconds.

3.  Add broth, tomatoes, cream, pasta, salt and pepper and stir.

4.  Bring to a boil, cover skillet, and reduce heat to medium to medium-low.

5.  Simmer until pasta is tender, about 15 minutes. At the end of 15 minutes, check the pasta – it should be al dente. If needed, continue to cook with lid off to finish pasta &/or to absorb any excess liquid.

6.  Top with grated cheese and chopped fresh herbs.

7.  Garnish, if desired, with fresh herbs.

Related Recipe: One-Pot Pasta

Recipe without photos . . .

Sausage-Pasta Pot   Makes 5 to 6 servings

1 tablespoon olive oil


1 lb. smoked sausage
or Polish kiebasa (use turkey, pork, beef or a combination of meats, depending on your preference), sliced thin

1 medium onion, diced

1 medium green pepper, diced (optional)
2 cloves garlic, minced


1 can (14.5 to 15 oz.) diced tomatoes with liquid (I used Italian flavored diced tomatoes)

2 cups beef or chicken broth


½ cup heavy cream, optional (makes the dish a little more creamy)

8 oz. penne pasta 
(I used a whole wheat variety)

½ teaspoon Kosher salt

½ teaspoon coarse grind pepper

1 cup grated cheese (I used a combo of Cheddar & Monterey Jack but anything similar would work)

Fresh basil or parsley, chopped,  if desired – fresh herbs add another layer of flavor

1.  Add olive oil to a low, flat Dutch oven or skillet set on medium high heat.

2.  Add sausage and cook a few minutes, then add onions and peppers; and cook until tender. Add garlic and cook just until fragrant, about 30 seconds.

3.   Add broth, tomatoes, cream, pasta, salt and pepper and stir.

4.  Bring to a boil, cover skillet, and reduce heat to medium to medium-low.

5.  Simmer until pasta is tender, about 15 minutes. At the end of 15 minutes, check the pasta – it should be al dente. If needed, continue to cook with lid off to finish pasta &/or to absorb any excess liquid.

6.  Top with grated cheese.

7.  Garnish, if desired, with fresh herbs.

Snappy Tomato Juice -- homemade and so good

 

   With an excess of tomatoes on hand, (thank you Vangie and Steve Henry), I decided to dig out my yellowed, stained recipe for Snappy Tomato Juice. It’s actually a page torn out of the July-August 1977 issue of Sphere magazine . . . and the tomato juice is so good that it warrants the effort required to complete the many steps in its preparation.   

     During the 1970s and 1980s, I waited anxiously for the next Sphere magazine. It included recipes, crafts and sewing patterns and I always found a new project to try. I was sad when it went out of business but still use recipes from that magazine.

Snappy Tomato Juice    Recipe says that it makes 3 quarts but my yield was 4 quarts (I did weight the tomatoes but also threw in a few extras for good measure

10 lbs. tomatoes, cored and chopped (no need to peel as they are run through a food mill)

2 stalks* celery with leaves, chopped

1 onion, studded with 10 whole cloves

1 bay leaf

2 beef bouillon cubes or 2 teaspoons+ beef concentrate

1 tablespoon sugar

1 tablespoon uniodized** salt

¼ cup lemon juice

1 tablespoon Worcestershire sauce

2 teaspoons prepared horseradish

¼ teaspoon hot (red) pepper sauce

1.  Heat all ingredients in a large kettle to boiling; reduce heat.

2.  Simmer uncovered, stirring frequently, until tomatoes and onion are soft. (I taste it at this point and usually add a few more seasonings, especially Worcestershire and horseradish.)

3.  Remove bay leaf and cloves; press mixture through food mill or sieve.

Running tomatoes and celery through the food mill.

4.  Heat juice just until boiling and then add to cleaned and sterilized jars, leaving ¼” headspace in jars. Add lid and band to each jar.

5.  Process in boiling water bath for 15 minutes.

Note: For step-by-step directions (with photos), go to our recipe for Crabapple Jelly and scroll down to the sections on preparing jars, lids, bands, and water bath canner.

*Celery – head, stalk or rib? The whole celery is a head, the individual parts are the leaf stalks, but may also be referred to as ribs.

** Iodized salt is not recommended for canning recipes because the calcium silicate may cause clouding or settle in the bottom of jar. Iodine may also discolor some foods, affecting the visual quality of the canned goods, but creating no problems related to taste or safety.  Note: Kosher salt is usually pure salt and thus is also appropriate for pickling and canning.

Recipe without photos and links . . .

Snappy Tomato Juice    Recipe says that it makes 3 quarts but my yield was 4 quarts (I did weight the tomatoes but also threw in a few extras for good measure

10 lbs. tomatoes, cored and chopped (no need to peel as they are run through a food mill)

2 stalks celery with leaves, chopped

1 onion, studded with 10 whole cloves

1 bay leaf

2 beef bouillon cubes or 2 teaspoons+ beef concentrate

1 tablespoon sugar

1 tablespoon uniodized salt

¼ cup lemon juice

1 tablespoon Worcestershire sauce

2 teaspoons prepared horseradish

¼ teaspoon hot (red) pepper sauce

1.  Heat all ingredients in a large kettle to boiling; reduce heat.

2.  Simmer uncovered, stirring frequently, until tomatoes and onion are soft. (I taste it at this point and usually add a few more seasonings, especially Worcestershire and horseradish.)

3.  Remove bay leaf and cloves; press mixture through food mill or sieve.

4.  Heat juice just until boiling and then add to cleaned and sterilized jars, leaving ¼” headspace in jars. Add lid and band to each jar.

5.  Process in boiling water bath for 15 minutes.

Hot Pepper Jelly — Prepare it now, use it later!

It takes a little work now, but then this hot pepper jelly is ready to pour over a block of cream cheese for a quick and quite tasty appetizer or snack. Besides it was a perfect way to use our green peppers and excess jalapeños from Steve Henry’s garden.

Hot Pepper Jelly    Yield: 6 (1-cup jars)

3 cups green or red peppers, seeded & finely chopped (about 4 large peppers) – ideally about half green & half red & green

Finely chopped peppers

1 cup jalapeño peppers, seeded, finely chopped (about 10 large) 

1 cup cider vinegar

1 (1.75 oz.) box Sure-Jell® powdered fruit pectin

½ teaspoon butter 

5 cups granulated sugar, measured into separate bowl

1.  Preparing water bath canner, jars, lids, etc.: Bring boiling-water canner, half-full with water, to simmer. Wash jars; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. For more details and photos, see our recipe for Crabapple Jelly.  

2.  Place chopped peppers in 6- or 8-qt. saucepot. Add vinegar. Stir in pectin. Add butter to reduce foaming.

3.  Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.

4.  Stir in sugar.

5.  Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.

6.  Ladle immediately into prepared jars, filling to within 1/8 inch of tops.

7.  Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly.

8.  Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.)

Jars are ready to lower into water bath.

9.   Cover; bring water to gentle boil. Process 10 minutes.

10. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing centers of lids with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)

Note: This jelly is thick and pourable . . . just the consistency needed to pour over a block of cream cheese for a quick and quite tasty appetizer or snack.

Handling Jalapeño Peppers

·     * For hotter taste, leave in some of the jalapeno seeds.

·     *Protect hands with rubber gloves while preparing jalapeno peppers.

Recipe without photos . . .

Hot Pepper Jelly    Yield: 6 (1-cup jars)

3 cups green or red peppers, seeded & finely chopped (about 4 large peppers) – ideally about half green & half red 

1 cup jalapeño peppers, seeded, finely chopped (about 10 large)

1 cup cider vinegar

1 (1.75 oz.) box Sure-Jell® powdered fruit pectin

½ teaspoon butter

5 cups granulated sugar, measured into separate bowl

1.  Preparing water bath canner, jars, lids, etc.: Bring boiling-water canner, half-full with water, to simmer. Wash jars; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. For more details and photos, see our recipe for Crabapple Jelly.

2.   Place chopped peppers in 6- or 8-qt. saucepot. Add vinegar. Stir in pectin. Add butter to reduce foaming.

3.  Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.

4.  Stir in sugar.

5.  Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.

6.  Ladle immediately into prepared jars, filling to within 1/8 inch of tops.

7.  Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly.

8.  Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.)

9.  Cover; bring water to gentle boil. Process 10 minutes.
10. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing centers of lids with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)

Note: This jelly is thick and pourable . . . just the consistency needed to pour over a block of cream cheese for a a quick and quite tasty appetizer or snack.

Pickled Beets – from garden to relish tray

     Pickled beets make a nice addition to any relish tray. They can simply be refrigerated or if you are preparing a large batch, I’ve included canning instructions. Canned beets can also be added to the pickling solution for a really fast rendiditon of this recipe.

     Note: Sometimes I omit all spices and just combine sugar, water and vinegar for the pickling solution. The amount of  pickling solution may be adjusted (half, double, etc.) according to the number of avaialble beets.

Pickled Beets

30 to 40 small beets, tops cut off but unpeeled or use an equivalent amount of larger beets

Pickling Solution:

1¼ to 2 cups granulated sugar, depending on whether you prefer tart or sweet taste

2 cups water

2 cups white vinegar

1/4 to 1/2 teaspoon ground cloves

1/2 teaspoon allspice

2 teaspoons ground cinnamon

1/2 teaspoon whole cloves

Cook unpeeled beets until fork-tender (do not overcook) cool and remove the skins.

Really small ones can be left whole. Cut larger ones if half or quarter.

I use a black cutting board as the beets can stain a light colored one.

Pickling Solution: In saucepan combine sugar, water, vinegar, ground cloves, allspice, cinnamon, and whole cloves. Bring to a boil and simmer for 10 minutes—no sugar granules should remain.

Pickling solution before it has been mixed and heated.

Finishing — 2 options:

1. If you plan to refrigerate beets . . . add prepared beets to pickling solution and heat for another 5 or 10 minutes. Cool and then refrigerate in pickling liquid.
   
2. To can: Divide prepared beets and pack into cleaned and sterilized canning jars. Pour hot pickling solution into each  jar leaving 3/4" head space. Add lids; screw on bands. Process in a boiling water bath for 30 minutes. Cool on rack. Click here ro more info on — preparing jars, lids and bands + preparing a water bath canner.
   

Recipe without photos . . .

Pickled Beets

30 to 40 small beets, tops cut off but unpeeled or use an equivalent amount of larger beets

Pickling Solution:

1¼ to 2 cups granulated sugar, depending on whether you prefer tart or sweet taste

2 cups water

2 cups white vinegar

1/4 to 1/2 teaspoon ground cloves

1/2  teaspoon allspice

2 teaspoons ground cinnamon

1/2 teaspoon whole cloves

Cook unpeeled beets until fork-tender (do not overcook) cool and remove the skins.

Really small ones can be left whole. Cut larger ones if half or quarter.

Pickling Solution: In saucepan combine sugar, water, vinegar, ground cloves, allspice, cinnamon, and whole cloves. Bring to a boil and simmer for 10 minutes—no sugar granules should remain.

Finishing — 2 options:

1. If you plan to refrigerate beets . . . add prepared beets to pickling solution and heat for another 5 or 10 minutes. Cool and then refrigerate in pickling liquid.
2. To can: Divide prepared beets and pack into cleaned and sterilized canning jars. Pour hot pickling solution into each  jar leaving 3/4" head space. Add lids; screw on bands. Process in a boiling water bath for 30 minutes. Cool on rack. Click here ro more info on — preparing jars, lids and bands + preparing a water bath canner.