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Spicy Sausage and Pepper Stew

Try this delicious Greek recipe. Just made last night.

Spicy Sausage and Pepper Stew with Portobello Mushrooms Ingredients:
Two bell peppers (your favorites. I used red & orange)
5tbsp Extra Virgin Olive Oil
1 1/4lb spicy sausage (I used turkey sausage)
14 oz can of diced tomatoes
1 tsp dried oregano
3 tbsp fresh parsley
Salt & Pepper to taste

Cut each pepper into 8 chunks. In a skillet, heat the olive oil and add the peppers. Cook until they are starting to turn a little brown around the edges. Turn off the heat, and put the leftover olive oil into a frying pan. Cut the sausages into bite sized chunks and add them to the frying pan. Cook until brown, but don’t cook through.

Add all ingredients to a baking pan and stir well. Cook on 350 for about 40-45 minutes, stirring every 10. Serves 4.

As a side dish, I made stuffed Portobello mushrooms. Not very Greek, but very easy.

Ingredients:
4 medium mushrooms
1/4 cup of swiss cheese (or whatever you like)
Rosemary
Parsley
3tbsp diced garlic

Put all the stuffing ingredients into a bowl and mix together. Stuff the shrooms. Cook on 350 for about 20 minutes. Yum! As always, you should vary the recipe depending on your taste. Don’t like sausage? Use chicken. Don’t like Swiss? Use feta. In fact, feta might be bettah.