Saturday, February 28, 2009
Angel Food Allergen-Free!
Check out www.angelfoodministries.com, for the March 2009 menu. This is the first month that they are offering a main box of allergen-free chicken and beef (for only$25.00). Their fruit and veggie box for March is great, too -- pounds of fresh food for only $22.00. Take a look online to see the complete list of items and specials, and to find a delivery site close to you.
Polenta with Beans and Sausage
(Serves 6-8)
This is a yummy, comfort food. You can make it vegetarian by eliminating the sausage, or substituting firm tofu, cubed.
Ingredients
1 lb small link breakfast sausages
1 medium onion, finely chopped
2 cups polenta (corn grits)
1 can Great Northern beans, drained and rinsed
Water
1 teaspoon salt
1 tablespoon butter or margarine (I use Smart Balance)
Parmesan cheese
Your favorite spaghetti sauce (I use Rizzo’s Three-Cheese with this)
Bring 6 cups of water and the salt to a rolling boil and then sprinkle the polenta over it. Turn down the heat to low and then cook for about 20-30 minutes, until it gets thick and bubbly—stirring constantly so it won’t stick. When done, remove from heat and stir in the butter or margarine, until melted.
While polenta is cooking, start the sausages. Place onion* in a skillet (non-stick or cast-iron) and sauté for 3-4 minutes, or until tender. Cut sausages into bite-size pieces (kitchen shears work well for this) and add to skillet, sautéing all for about 5 minutes. Add ¼ cup of water to skillet, cover and cook on low for 5 minutes. Remove cover, cook and stir until water evaporates and sausage is lightly browned. Stir in beans. Remove from heat.
Spray a medium, micro-wave safe dish with Pam. Scoop the polenta into the dish and spread it out. Top with desired amount of parmesan cheese and the sausage mixture, then spoon some sauce over everything (about 1 cup). Microwave on high for 1-2 minutes, to melt the cheese and allow the sauce to sink down in around everything.
To serve, spoon the mixture into shallow bowls, and add additional sauce and cheese, if desired.
*You can also add a ½ cup of chopped green pepper and some minced garlic to this mixture, which will give more flavors to the tofu, if you are substituting it for the sausages.
Yummy!
This is a yummy, comfort food. You can make it vegetarian by eliminating the sausage, or substituting firm tofu, cubed.
Ingredients
1 lb small link breakfast sausages
1 medium onion, finely chopped
2 cups polenta (corn grits)
1 can Great Northern beans, drained and rinsed
Water
1 teaspoon salt
1 tablespoon butter or margarine (I use Smart Balance)
Parmesan cheese
Your favorite spaghetti sauce (I use Rizzo’s Three-Cheese with this)
Bring 6 cups of water and the salt to a rolling boil and then sprinkle the polenta over it. Turn down the heat to low and then cook for about 20-30 minutes, until it gets thick and bubbly—stirring constantly so it won’t stick. When done, remove from heat and stir in the butter or margarine, until melted.
While polenta is cooking, start the sausages. Place onion* in a skillet (non-stick or cast-iron) and sauté for 3-4 minutes, or until tender. Cut sausages into bite-size pieces (kitchen shears work well for this) and add to skillet, sautéing all for about 5 minutes. Add ¼ cup of water to skillet, cover and cook on low for 5 minutes. Remove cover, cook and stir until water evaporates and sausage is lightly browned. Stir in beans. Remove from heat.
Spray a medium, micro-wave safe dish with Pam. Scoop the polenta into the dish and spread it out. Top with desired amount of parmesan cheese and the sausage mixture, then spoon some sauce over everything (about 1 cup). Microwave on high for 1-2 minutes, to melt the cheese and allow the sauce to sink down in around everything.
To serve, spoon the mixture into shallow bowls, and add additional sauce and cheese, if desired.
*You can also add a ½ cup of chopped green pepper and some minced garlic to this mixture, which will give more flavors to the tofu, if you are substituting it for the sausages.
Yummy!
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