By LSquire | March 5, 2013
I am excited about Spring and all the lovely things that comes with it! Like…more and more fresh produce. Get ready for strawberries, green onions, leeks. peas, beets, asparagus and a whole other array of wonderful, fresh items from the Earth!! In this issue, I’m sharing my recipe for sausage and peppers. Tasty, healthy and quick and easy to prepare. Also, not hard on your wallet. Where you can, choose fresh herbs and spices over dried (if it’s within your budget). You will often find the taste is beyond compare! Enjoy! – Chef Li
FOOD OF THE MONTH
While bell peppers are a very popular vegetable, they have not always shared the health research spotlight with other members of the pepper family due to their very small amount of capsaicin, the compound that gives hot peppers their “heat.” Once active in the body, capsaicin can bind onto nerve cell receptors and change pain sensation, and it may also have important anti-cancer and blood-sugar balancing properties. However, the lack of “heat” does not mean that they lack health benefits.
Bell peppers contain very high amounts of vitamin C and Vitamin A. Bell peppers also contain significant amounts of vitamin B 6 and dietary fiber. Bell peppers are a great, low calorie snack. One red pepper contains only 30-40 calories.
Bell peppers are a great source of antioxidants.
RECIPE OF THE MONTH -
SAUSAGE AND PEPPERS
- 6 (4 ounce) links sweet (or Spicy, or Turkey) Italian sausage
- 2 tablespoons butter
- 1 yellow onion, sliced
- 1/2 red onion, sliced
- cloves garlic, minced
- 1 large red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- Place the sausage in a large skillet over medium heat, and brown on all sides. Remove from skillet, and slice.
- Melt butter in the skillet. Stir in the yellow onion, red onion, and garlic, and cook 2 to 3 minutes. Mix in red bell pepper and green bell pepper. Season with basil, oregano, salt and pepper. Cook and stir until peppers and onions are tender.
- Return sausage slices to skillet with the vegetables. Reduce heat to low, cover, and simmer 15 minutes, or until sausage is heated through.
- Serve with steamed white (or other) rice. (If desired).
AU GRATIN - (pronounced oh-gra-tan) – The term au gratin refers to a dish that is baked with a topping of seasoned breadcrumbs and cheese. The au gratin topping should be golden brown, which can usually be achieved by baking.
See you back in the Springtime!!!