From Allrecipes.com
Mix ingredients and store in an airtight container:
1 Tb chili powder
1/4 tea garlic powder
1/4 tea onion powder
1/4 tea crushed red pepper
1/4 tea dried oregano
1/2 tea paprika
1 1/2 tea ground cumin
1 tea sea salt
1 tea pepper
Monday, May 9, 2011
Cider-Glazed Chicken Sausages with Butternut Mash
From Everyday Food, May 2011
Serves 4, active time 10 min, total time 40 min.
2 tea olive oil
1 large yellow onion, cut into 1-inch wedges
1 lb gluten free chicken sausages
7 fresh sage leaves
3 cups apple cider
coarse salt and ground pepper
1 small butternut squash (1lb), peeled adn cut into 1-inch pieces
1 large russet potato (10oz), peeled adn cut into 1-inch pieces
1 Granny Smith apple, peeled and cut into 1-inch pieces
1/3 cup Greek yogurt
In a large skillet or shallow heavy pot, heat oil over medium-high. Add onion and sausages adn cook until sausages are deep golden brown, 5 minutes, turning sausages and stirring onion halfway through. Add sage and cider adn season with salt and pepper. Bring to a rapid simmer and cook until sider is syrupy and coats the back of a spoon, about 30 minutes.
Meanwhile, in a medium saucepan combine squash, potato, adn apple. Cover by 2 inches water and bring to a rapid simmer over medium-high. Cook until squash and potato are tender when pierced with a knife, 15 minutes.
Drain vegetables and transfer to a food processor. Process until smooth. Add yogurt, season with salt and pepper and pulse to combine. Divide butternut mash among four plates and serve with sausages and onion.
Serves 4, active time 10 min, total time 40 min.
2 tea olive oil
1 large yellow onion, cut into 1-inch wedges
1 lb gluten free chicken sausages
7 fresh sage leaves
3 cups apple cider
coarse salt and ground pepper
1 small butternut squash (1lb), peeled adn cut into 1-inch pieces
1 large russet potato (10oz), peeled adn cut into 1-inch pieces
1 Granny Smith apple, peeled and cut into 1-inch pieces
1/3 cup Greek yogurt
In a large skillet or shallow heavy pot, heat oil over medium-high. Add onion and sausages adn cook until sausages are deep golden brown, 5 minutes, turning sausages and stirring onion halfway through. Add sage and cider adn season with salt and pepper. Bring to a rapid simmer and cook until sider is syrupy and coats the back of a spoon, about 30 minutes.
Meanwhile, in a medium saucepan combine squash, potato, adn apple. Cover by 2 inches water and bring to a rapid simmer over medium-high. Cook until squash and potato are tender when pierced with a knife, 15 minutes.
Drain vegetables and transfer to a food processor. Process until smooth. Add yogurt, season with salt and pepper and pulse to combine. Divide butternut mash among four plates and serve with sausages and onion.
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