This Sunday March 25th @ 2pm I'll be presenting with my kitchen designer Sue Booth (Vintage Kitchens) at the annual Old House & Barn Expo in Manchester, NH. Together we will share before, during, and after photos of my kitchen remodel from 2006. Expo details
Preparing dinner often takes a back burner to all the other activities that prevent us from making the time to prepare a healthy meal at home. If you have attended one of my cooking programs you know how much I stress the importance of cooking at home. When you prepare your meals at home you know what is in each dish; adding healthier ingredients and keeping salt and sugar in check. To support your cooking efforts you also need to consider what to keep on hand in your pantry so you can rely on last minute recipes when needed. Consider that your pantry is not only your dry pantry but should also include your freezer and your refrigerator. What do you have in your pantry?
Seared Sausage with Tomato Sauce served over Baked Polenta
This recipe was created with ingredients from my pantry...give it a try!
Sausage and Tomato Sauce
3 Italian sausages
2 Tbs. olive oil
8 cloves of garlic, slivered
1 28 oz. cans diced tomatoes
Pinch of crushed red pepper
2 Tbs fresh basil, sliced thinly
¼ cup flat leafed parsley, chopped
Kosher salt and freshly ground pepper
Parmesan cheese for grating
1. Boil the sausages in water until cooked through, about 10 minutes. Slice each sausage in half lengthwise.
2. Heat a large sauté pan over medium high heat with the oil. When hot, place the sausages into the pan in a single layer, cut side down. Cook until browned.
3. Add the slivered garlic. Sauté for 1 minute.
4. Add the the basil, crushed re pepper, and diced tomatoes with their juice to the sausages. Reduce the heat to medium low and simmer while preparing the polenta.
5. Just before serving add the chopped parsley to the sauce and season with salt and pepper to taste.
6. Serve hot over polenta with freshly grated Parmesan.
1 cup polenta
2 cups hot water
2 cups milk, hot (2% or whole milk)
1 teaspoon salt
4 Tbs unsalted butter (or more if you like)
1/3 cup grated Parmesan cheese
kosher salt and ground pepper
1. Preheat the oven to 350 degrees. Combine the polenta, hot water, hot milk, and salt in a 8X8 glass pan or other 2 quart baking dish. Bake for 25- 30 minutes or until the liquid is almost absorbed and the polenta is creamy when stirred.
2. Stir in the butter and the parmesan cheese. Season with salt and pepper to taste.
Serve hot with sausage and tomato sauce.
I am so lucky to be doing what I love! As a cooking instructor and food educator I love to share tips and lessons about how to make your cooking experiences easier, tastier, and healthier.
The Big Fat Surprise
Delay Don’t Deny
The Obesity Code
The Complete Guide to Fasting
Dinner Plans-Eat Vintage
Delay Don't Deny: Intermittent Fasting Support
LowCarb MD Podcast
The Intermittent Fasting Podcast
Diet Doctor Podcast
FAT: A Documentary
The Magic Pill
For Today's Aging Women