(no subject)
Judy Howle (howle@ebicom.net)
Tue, 18 Aug 1998 20:48:40 -0500
Net finds:
ITALIAN SAUSAGE SANDWICHES
1 1/2 tablespoons olive oil
1 pound sweet or hot Italian sausages
2 medium onions, sliced into 1/3-inch rings
2 tablespoons crushed garlic
1/2 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper
4 hot frying peppers or hot chilies (optional)
1 (8-ounce) jar roasted red bell peppers, drained, seeded,
and cut into 1/2-inch strips
2 teaspoons capers, drained (optional)
1 large loaf Italian bread
8 bottled pepperoncini peppers, drained (optional)
Anchovy strips (optional)
Brush skillet with some of the oil and cook sausages over
medium heat until brown, turning and pricking skins
occasionally. Drain on paper towels, slice lengthwise, and
keep warm.
In another skillet over medium heat, warm remaining oil.
Saute onion, garlic, oregano, and black pepper, stirring
occasionally, until onion is tender (about 8 minutes). Add
frying peppers, if used, and saute until tender (about 10
minutes). Add roasted red bell peppers and cook another 5
minutes, stirring occasionally. Stir in capers, if used.
Cut bread across into 4 sandwich-sized slices. Cut each
slice lengthwise into 2 long halves. Spoon vegetables onto
4 slices of bread. Add pepperoncini, if used. Top with
halved sausage, anchovy strips, if used, and 4 remaining
slices of bread. Serve immediately.
Servings: 4.
Couscous With Veggies
1/2 pound fresh green beans
1/2 cup chopped onion
2 jalapeno peppers
1 teaspoon minced garlic
1 1/2 teaspoons olive oil
1 cup couscous
1 1/2 cups defatted chicken broth or water
1 pound zucchini or 2 small zucchini
2 ears corn or 2 cups corn kernels
2 medium tomatoes, peeled and chopped
Freshly ground black pepper
1/4 cup freshly chopped fresh basil or cilantro, optional
Trim ends off beans, cut into 1/4-inch pieces and put
into a heavy,
2-quart saucepan. Steam or cook over medium heat until
crisp tender,
about 7 to 8 minutes. Drain well and set aside on a plate.
(If they stay
in the hot pan, they will continue to cook.)
Chop onion, seed and chop jalapeno peppers finely and mince
garlic.
Heat oil in large, heavy, nonstick skillet or wok; add
onion,
peppers and garlic and stir-fry until onion is translucent
but not
brown, about 2 minutes.
Bring chicken broth or water to a boil in same pan in
which beans
were cooked. Stir in couscous, allow to return to a boil and
immediately turn off heat and cover. Let stand 10 minutes
then fluff
with a fork.
Cut zucchini into small dice and add to onion. Cut corn
from cob
and chop tomatoes; add both to pan. Cook just until
zucchini is crisp
tender. Return cooked green beans to pan long enough to
heat through.
Season with freshly ground black pepper.
Just before serving, lightly stir in chopped basil or
cilantro, if
desired. Serve immediately over couscous. Makes 4 servings.
Preparation: 15-20 minutes. Cooking: 15 minutes.
Per serving: 319 calories; 3.4 g fat (0.4 g saturated
fat; 10 percent
calories from fat); 60.4 g carbohydrates; 0 mg cholesterol;
84 mg
sodium; 8 g fiber.
Judy Howle
howle@ebicom.net
Flavors of the South
Recipes for "heat lovers"
http://www.ebicom.net/~howle
Hot and Spicy Food Editor
Suite 101
http://www.suite101.com/topics/page.cfm/462