Sweet Italian Sausage with Zucchini and Tomatoes

I took this from Whole Foods iPhone app. It turned out ok. I think I'd add some other types of spices to it if we make this again.

Ingredients:

1 lb Sweet Italian Sausage

2 tbls olive oil

6 large garlic cloves, chopped

3 tbls fresh oregano, finely chopped (or 1 tbls dried)

1 lb zucchini cut into 1/2 inch pieces

3/4 lb mixed red and yellow cherry tomatoes

1/2 cup fresh basil, chopped

Salt and pepper

Directions:

Cook the sausage according to the package directions. While the sausages are cooking, prepare the vegetables.

Heat olive oil in a large saute pan, add garlic and oregano, stir for a few seconds, then add the zucchini and cook for 3-5 minutes more.

Once the sausages are cooked, slice them into bite size pieces, then add them to the pan along with the tomatoes, basil, salt and pepper. Once everything is heated up, it's ready to be served and eaten hot!!

Sockeye Salmon with Sunshine Rice

This Salmon with Sunshine Rice recipe from Whole Foods had such a cool name that I thought, "How can I not love this?" Well, I guess it's kind of like that really snoozer book that had the cover that just called your name. I don't think I'll make this one again :( I must admit, I made too many changes (cooking changes) and I don't usually like brown rice, so I think those are two major reasons for my unhappiness about this meal. Plus, it just took way too long. I didn't have a dutch oven (nor any type of big pot that could go in the oven) so I thought I'd research and find out how to do it in the crock-pot. That worked, but I just wasn't pleased with the overall taste and combination of the ingredients.

Without a step by step detail, I'll just post the pictures I took along the long, hungry journey.

If I would have left it here, it probably would have been good.

Adding the tomatoes was a bad idea for the recipe (in my opinion). I think a can of coconut milk would have done wonders for the flavors though!

I cooked the salmon separately in the oven and it actually came out just fine (I sprinkled it with salt and curry powder and drizzled with olive oil).

Peruvian Soup with Potatoes

Last night we made Whole Foods Peruvian Sopa a la Minuta and it was just as good as the first time we made it. I omit the red bell pepper and add two carrots instead (my kids seem to eat more of it this way). It seems as though we had two thumbs up from our guests (my parents) as well. My dad, the cook, is hard to please when it comes to the kitchen, so I'm always happy when he likes a meal I've made!

I popped some cheese bread in the oven and roasted some zucchini slivers in olive oil and balsamic vinegar and served as a side. This is a pretty simple meal after everything is peeled!

Peruvian Sopa a la Minuta Wednesday

We're going to a friend's house for dinner tonight and I'm bringing this soup and a salad:

Peruvian Sopa a la Minuta

It tastes pretty yummy--- although I had to add a couple more cups of water and some salt to season it (otherwise it was too bland). I've also sliced some jalapenos and have found that these really add a great flavor to the soup!!

I still need to make the salad, but most likely, it will just be lettuce, almonds, and oil/vinegar dressing.

Update from dinner- everyone loved the soup... 1 year old, 3 year old, 5 year old, and 4 30-something year olds! :)

Burritos Monday

Another recipe from Whole Food's Meals for Four under $15 called
Roll Your Own Burritos . The kids LOVED putting together their own burritos... even though they really only chose rice, beans, and cheese. Cooper didn't even eat the tortilla!! Bananas at bedtime has been a ritual around here.

And here is Chaz's lunch for Monday: PBJ on Whole Wheat, Cauliflower with Parmesan and Garlic, Chex Mix, some mandarin oranges, and a cup of yogurt.

Butternut Squash Ravioli Sunday

We're kind of mixing our menus for this week and next together, because we went to Whole Foods and Costco and would rather eat the fresh stuff now and save the canned stuff for later! So, we had a really yummy meal tonight, thanks to Whole Food's Meals for Four for under $15.

Here's the recipe for this one we had tonight (it reminds me a lot of Primizie's Gnocchi with Sage Butter):

Butternut Squash Ravioli

2 TB Olive Oil
1.5-2 Cups Butternut Squash (cubed--I'd use more next time)
1 Yellow Onion (diced)
8-10 Sage Leaves
Sea Salt and Fresh Ground Pepper
1 pkg Frozen Cheese Ravioli (365 brand)
2 TB Butter
1 Cup Vegetable Broth
1/4 Cup Shredded Parmesan Cheese

Preheat oven to 400F. Toss squash, onion, and 2 chopped sage leaves in oil, salt and pepper. Transfer to a roasting pan and roast 20 min., turning once or twice, until tender. Cook ravioli according to package instructions. Melt butter in large skillet over medium heat. Fry sage leaves in one layer for 1 minute. Flip and fry until crisp, about 1 minute more. Remove from skillet to drain. Reduce heat to low, add broth and bring to simmer. Add drained pasta and butternut squash/onion mixture. Adjust seasoning, garnish with fried sage and sprinkle with cheese.

YYYYUUUUUUUUUUUUUUUUUUMMMMMMMMMMMMMMMM!!!!!!!!!!