Spicy Sausage Tomato pasta

So I didn't realize until late in the day, but yesterday was national wine day!! Perfect excuse to enjoy a glass with supper. Since I was opening up a bottle anyway, I figured I would use wine in supper. I had some sausage in the fridge that a friend of ours gave us that I wanted to use. It was DELICIOUS! It was real, homemade sausage. I through together an easy spicy sausage. You can always adjust the levels of spice if you are sensitive to that. 

Happy National Wine Day!!

Spicy Sausage Tomato Pasta

GF, DF 

click here for printable recipe

Ingredients:

1/2 white onion

2 T fresh parsley

1 fresh jalapeño

1 green pepper

3 cloves garlic

1box GF pasta

1 T GF, DF butter

1 T olive oil 

1 pound ground sausage, I used pork 

4 oz tomato paste 

1/4 t crushed red pepper

1/4 t cayenne

1 t dried basil

1/2 t paprika

pinch of salt and pepper

What to do:

First lets get all of our ingredients ready to go.

Dice your onion.

Dice your jalapeño. If you are heat sensitive I suggest removing the seeds and pith (the white inside)

Mince your garlic. I cheated and used my little garlic mincer :) 

Chop your green peppers 

Roughly chop your parsley

Cook your pasta according to package directions.

While pasta is cooking, heat olive oil and butter substitute in a large skillet over medium heat. 

Once the butter has melted, Add in your sausage.

Using a wooden spoon, break up the sausage so it will evenly brown. Cook until no long pink, about 4 minutes.

Add in your onions, jalapeño, and garlic.

Stir and cook until the onions soften, about 5 minutes. 

Add in green pepper and seasoning.

Add in your tomatoes and tomato paste and stir to combine.

Add in your mushrooms, stir, and bring to a simmer, allowing to cook for about 10 minutes or until the mushrooms has softened.

Add in your coconut cream and stir to completely combine and to help melt to coconut cream. Taste your sauce and add salt if you need to.

Add your sauce in with your cooked and drained pasta and stir to create your dish!

Top with your chopped parsley and serve. I served mine with a side salad.

Thanks Y'all!

-Wise Wife 

Sriracha Meatballs with Quinoa Salad

I have been wanting to make meatballs for about a week now but I just kept putting it off. I originally wanted to make ground buffalo meatballs but decided on ground turkey. (I will make the buffalo meatballs a little later). I have a love hate for relationship with spicy food. I love the way it taste but have to take it in small increments. If you have never had sriracha, it is the hot sauce that usually accompanies Asian style dishes. A little helpful hint, if you are cooking with spicy foods, you can cut the spiciness by adding in a touch of sugar (which is exactly what I did in this recipe). My husband gave me LOTS of compliments on this meal so we will definitely be making it again!

So you want to make some meatballs? Lets get to it!

Sriracha Turkey Meatballs w/ Quinoa Salad

Printable recipe here

Ingredients:

 1 1/2 pound lean ground turkey

1 T corn starch

1 1/2 t plus 1 T sriracha sauce, divided 

1/2 bell pepper (I like orange the best but you can use any color)

1 white onion, divided

salt and pepper to taste

2 T cilantro, divided

1 can black beans

1 cup quinoa (I used Inca but you could use regular) 

1 T lemon juice

1 t sugar

5 T olive oil, divided

What to do:

Preheat your oven to 350°.

Go ahead and chop your veggies.  Chop 1/2 of your white onion.

Place the other half in a food processor or blender to finely chop. You can do this by hand but it will take a while!

  If you don't have a mini food processor it is a kitchen must have!! You will thank me later. 

Chop your bell pepper.

Roughly chop your cilantro. 

Add your ground turkey, corn starch, processed onion, 1/2 of the cilantro, salt and pepper, and 1 1/2 t sriracha sauce,  (can add more for spicier meatball), into a medium bowl.

Stir together to completely combine. The easiest way is to get in there with your hands.

Using your hands, form small meatballs. This recipe should make about 24 meatballs depending on how large you make them.

The easiest way to cook these meatballs is in a mini cupcake pan. So, as you make your meatballs, place into the cupcake pan.

You could also use a regular sized cupcake pan, just make the meatballs larger.

Bake the meatballs for 25 minutes.

Add 1 T sriracha, sugar, lemon juice, and 4 T olive oil together in a small bowl. 

Whisk until combined and set aside.

While your meatballs are baking, get your quinoa together. Combine 1 cup quinoa with 2 cups water in a saucepan. Bring to a boil and then reduce to low and simmer until the water is absorbed.

While your quinoa is cooking, add 1 T olive oil to into a medium skillet and heat over medium low heat. Add in your diced onion and bell pepper. Sauté for about 10 minutes or until the onions are translucent and bell peppers are soft.

Drain and rinse the black beans. It is important to rinse because canned beans can have lots of hidden sodium. 

Add your black beans and your remaining cilantro into the hot skillet. 

Sauté for an additional 5 minutes.

Once your quinoa is cooked, add into the vegetable mix.

Stir to combine. 

Pour your sriracha sauce that you made early over the quinoa mixture and stir to combine. Reserve some sauce to pour over each dish. 

Remove your meatballs from the oven. A serve on top of your quinoa mixture.

Enjoy! Thanks Y'all!

-Wise Wife