Tag: sausage

Sheet Pan Sausage Potato and Eggplant

I’m calling this sheet pan sausage, potato, and eggplant, largely because I don’t know what else to call it. I made it up as I went along!

Sheet pan meals are certainly popular. But they are definitely not my usual thing. I don’t know why. However, I was tired, and I had some sausage to use up. And, since I was tired, I didn’t feel like making a batch of spaghetti sauce. Or defrosting pizza dough.  Or even just sausage and peppers (especially since I had no peppers handy).

I wanted something simple, that didn’t require a lot of fussing. I did have eggplant and potatoes, and I figured there must be a dinner in there somewhere.  Off to the internet. I found a sheet pan sausage and potato recipe, but it lacked oomph. And the instructions were complicated. Not interested in complicated.

It was a good starting point though. So, on the fly, I invented sheet pan sausage potato and eggplant. And, as a bonus, my version is easy. All you have to do is a bit of chopping, and set your timer.

The result is a complete meal. And since it’s all done in a single pan, there’s minimal cleanup afterwards. Just the thing for a weekday. Chop everything, get it in the oven, and sit down and relax while it bakes.

Sheet Pan Sausage, Potato, and Eggplant Substitutions and Variations

  • Use peas or carrots instead of broccoli
  • Toss in some mushrooms, cut up
  • Use butternut squash, cut up into cubes, instead of potatoes
  • Try it with hot sausage or chicken sausage

More Sausage and Potato Recipes

Polish sausage with cabbage and potatoesOne Pot Polish Sausage and Cabbage with Potatoes

A simple meal that packs a lot of flavor. The potatoes are buttery, the cabbage sweetens and mellows as it cooks, and the sausage adds richness.

 

Brazilian chicken paprika stewBrazilian Chicken Paprika Stew

This is South American paprikash. No cream. Instead, there’s sausage, and beans, and a squeeze of lime. It’s bright and fresh, and delicious.

 

creole cabbage and sausageQuick Creole Cabbage and Sausage

Pantry-friendly and cooks in a few minutes too. The only really perishable thing is the sausage. The rest will keep. Great for a weeknight.

 

lentil bean sausage soupLentil Bean Sausage Soup

Great for chilly days, this soup is essentially an entire meal. It’s hearty too, with lentils, beans, potatoes and carrots.

Small Batch Chorizo Lentil Soup

Hearty, rich, and comforting, this small batch chorizo lentil soup is the perfect antidote to a cold winter day.  And, it’s pretty easy to make. The whole thing is done in a little over an hour. No soaking required. Just the thing when you’re hungry, it’s cold, and you want food relatively quickly.

I’ve made a few changes from the original recipe .  First, it called for green lentils, but I only had red the first time I made this. Secondly, I skipped the celery (because I hate it), and also cut down the servings. I would have used the red pepper, but I had none, so I skipped that too. Do feel free to add it back for a bit of sweet crunch. And I made more of a soup than a stew. Oh yeah, I also swapped the russet potato for a Yukon gold.  Don’t like Russets, too floury!

If you only have red lentils, I have also included timing and instructions to add them later (since they cook faster). So use whichever one you have (or prefer).

 







Small Batch Chorizo Lentil Soup Substitutions and Variations

  • Add half a diced red pepper to the soup
  • Garnish with crema or sour cream
  • Add a squeeze of fresh lime juice
  • If you don’t have lentils, use pinto or canned white beans instead (cook the canned ones about 30 minutes; dried ones will require soaking, either overnight or with my quick soak method, and about an hour to cook)

More Lentil Soup Recipes

ham and lentil soupEasy Ham and Lentil Soup for One Person

Feeling cold?  Heat up your home and warm your stomach with this hearty winter soup flavored with carrots, lentils, and smoky ham.

 

lamb and lentil soupLamb and Lentil Soup Recipe

Lamb and lentils pair beautifully together.  This soup is low-simmered on the stove (go do something else while it cooks and your kitchen becomes fragrant with tomatoes, lamb, and thyme).

red lentil carrot soupRed Lentil Carrot Soup

Indian spices, such as cumin, garam masala, and ginger give this soup a bit of heat and lots of flavor. Then there’s a hint of red pepper flakes for a bit of a kick.

 

moroccan chicken soupMoroccan Chicken and Lentil Soup

This is a Jewish recipe (yes, really) from Morocco. No lox or bagels in sight. Instead it’s got ginger, saffron, and turmeric for a sweet, savory flavor. It’s generally made with lamb and beans, but I went with chicken and lentils (just to be contrary).

 

Arroz Con Pollo for One

In case you’re wondering, arroz con pollo just means chicken with rice. It’s a favorite Latin American dish, roughly similar to paella (but with a lot fewer steps and ingredients). I’ve adapted this from a Jacques Pépin recipe. I know what you’re thinking, isn’t he French? He is. But his wife is Puerto Rican and she taught him a thing or too.

Besides reducing the quantities, I’ve changed this recipe a bit. He used chickpeas  and bacon ((I never have chickpeas, so I went with beans instead and I usually get chorizo, more versatile).  He also put in cilantro stems. I like the dried version (coriander), but not fresh. And I’d never use it all anyway. So dried it is.

It’s all ready in about an hour. And, it only uses a single pot. Less cleanup is always a bonus as far as I’m concerned!







More Recipes with Beans

tuna cannellini bean saladTuna Cannellini Bean Salad Recipe for One

Want a quick meal? Just open a few cans and you’ve got an easy lunch. No actual cooking needed.

 

pasta e fagioli soupPasta e Fagioli (Bean) Soup

An Italian classic that’s filling and easy too. It’s flavored with pancetta and rosemary, for a meal that’s both both aromatic and delicious.

 

Brazilian chicken paprika stewBrazilian Chicken Paprika Stew

This is chicken paprikash that went south and stayed.  The cream is gone, replaced with sausage, lime, and beans. It’s rich and satisfying, and all in one pot!

 

black beans and rice recipe one personBlack Beans and Rice Recipe for One Person

Two meals in one! This can be an entree or a soup. It’s also pantry friendly. Just cook the beans slowly with garlic, onions, and two surprise ingredients. Cook it longer for a side dish/entree, or a bit less for soup.

 

Easy Ham and Lentil Soup for One Person

This hearty ham and lentil soup is just the thing for a chilly winter day.  It’s adapted from The Silver Palate Cookbook. I’ve naturally cut down the servings (from 8 to 4) and made a few other minor changes.  It’s pretty easy to prepare, and only requires a single pot. And you know how I hate cleanup! Funny, I enjoy the cooking part, but not the mess afterwards.

Since even four servings means a lot of soup for one, let the soup cool, and then divide it up into smaller containers and freeze it.  That way, a week or two from now, all you have to do is defrost an individual serving. Add a salad, a chunk of bread, or some cut up fruit and you have a quick meal. And once you’ve made the soup, there are no more pots to clean up.

The original recipe called for bacon, but having none, I used some kielbasa and a ham hock instead.  The kielbasa and ham hock get cooked along with the soup, which I think adds more flavor.

Also, the cookbook was written before the age of stick blenders.  So it instructed you to use a food processor or a food mill to puree the soup. Too much work! And too much mess. The immersion blender makes all that much easier, faster, and a lot less work to clean up.







Ham and Lentil Soup Substitutions and Variations

  • Use bacon instead of the kielbasa and ham hock; cook that first, then remove it and set aside, when the soup is finished, crumble the bacon on top
  • Use crumbled pork sausage, or some diced ham instead of the kielbasa and ham hock
  • Add a cup of diced tomatoes
  • Chop up a scallion and add that to the soup

Tools for Making Your Soup

cuisinart stick blender

Cuisinart Stick Blender

I have an older version of this, and it is still going strong after years and years of use.  It’s great for milkshakes, pureeing soup, and making smoothies.  And it’s much easier to clean than my big blender. In fact, I hardly ever use the blender anymore.  Instead of cleaning a large appliance, all you have to do is pop off the shaft and wash that. Then wipe the top with a damp sponge.

Chantal Classic Soup Pot

Chantal Soup Pot

I had no idea how much I needed a pot like this until I got one as a gift. The soup pot I got with my cookware set is far too large, and I hardly use it.  This one is great for small batches of soup, chili, even popcorn. The glass lid makes it easy to see when the corn starts to pop. And it’s a lot easier to handle than a full size soup pot (or a cast iron Dutch oven).

Silver Palate Cookbook

Silver Palate Cookbook

I’m now on my third copy of this cookbook! I’ve made soups, desserts, chicken, and all sorts of recipes from it and not one dud yet. The peasant vegetable soup, veal with dill, honey mustard ribs, and the apple cider sour cream apple pie are all outstanding! I made that soup for my mom, along with lamb chops (her favorite food).  She never got to the lamb; all she wanted was soup!

More Lentil Recipes

spicy lamb and lentils

Spicy Lamb and Lentils

A few pantry and fridge staples come together in minutes for a rich and satisfying meal with the aroma of cumin and garlic wafting through your home.

 

red lentil carrot soupRed Lentil Carrot Soup

Cumin, garam masala, and ginger add warmth and spice, while a touch of red pepper flakes give this soup a kick.

 

easy lentils and rice recipeEasy Lentils and Rice Recipe

It may win no prizes for looks, but this recipe is healthy, really tasty, and easy to prepare. And, it features a surprise ingredient you may not expect.

 

lamb and lentil soupLamb and Lentil Soup Recipe

Exactly one serving of  warm, hearty soup with tangy tomatoes, rich lamb, lentils, and fragrant garlic.

 





Quick Caldo Verde Soup

Caldo Verde is a traditional Portuguese soup that’s made in one pot. And, it takes about half an hour to cook. It’s filling, spicy, and great for cold weather. The usual way to make this is with kale and linguiça, which is a garlicky pork Portuguese sausage. Except, I don’t like kale.  Some use collard greens instead, or cabbage. I didn’t have cabbage, but I did have spinach.  As far as I’m concerned, that works! It’s still a bitterish green and it takes less time to cook too.

This is good right away, but like many soups, it’s even better after it sits for a day or two.  I’ve cut the recipe from six servings to about 2 or 3, depending on how hungry you are.

It does come with a few minor cooking decisions.  You can cut the greens up roughly, or chop everything up into fine ribbons.  And, you can either purée the soup, or leave it as is. I went with rough chopping and skipped the purée this time, mostly because I was feeling lazy.  The last thing I made was pizza and I somehow got the tomato sauce everywhere: the stove, the floor, the cabinets, the sink.  I’ve had enough cleanup to last me for a while, so I didn’t want to clean one extra thing (even a stick blender).

Also, if you can’t find the Portuguese sausage, any other garlicky sausage will do just fine.




Caldo Verde Soup Substitutions and Variations

  • Use a mixture of baking potatoes (Russet) and Yukon Gold potatoes for different textures
  • If you don’t have the linguiça, try chorizo or andouille, merguez, or any garlicky sausage you have, such as merguez; even pepperoni in a pinch
  • Try it with cabbage (or kale) if you prefer
  • Skip the sausage entirely, replace the chicken broth with vegetable broth and make it vegetarian. If you want it vegan, use olive oil instead of butter.

More Sausage Recipes

creole cabbage and sausageQuick Creole Cabbage and Sausage

Fragrant with creole spices and mustard for a spicy bite, this meal is ready in fifteen minutes. Recipes for the mustard and spice mixture linked in the post.

 

lamb merguez sausage with rice and vegetablesLamb Merguez Sausage with Rice and Vegetables

A whole meal all by itself.  The spicy lamb sausage is mellowed by carrots, eggplant, and cinnamon.

 

Polish sausage with cabbage and potatoesOne Pot Polish Sausage and Cabbage with Potatoes

This dish only requires a few basic ingredients. However, it’s packed with flavor from rich sausage, braised cabbage, and sweet carrots. One pot!

 




Lamb Merguez Sausage with Rice and Vegetables

I spotted this wonderful merguez sausage (spicy sausage made with lamb) while shopping online and then went looking for some ideas on what to do with it.  I found a lamb merguez tagine recipe  but I had no squash, no chickpeas and no couscous (also no tagine, but a saucepan fixed that).  Time to adapt and improvise!  I’m calling it lamb merguez sausage with rice and vegetables.

First I replaced the couscous with rice.  Then, instead of squash or zucchini (which I didn’t have, and didn’t think ideal with the lamb anyway) I used the rest of an eggplant I already had at hand. I am a firm believer in using what you have whenever possible (especially with all those steps, I’m not going up and down for one can or two items)!  

The result was this delicious lamb merguez sausage with rice and vegetables. It only takes about 35 or 40 minutes to cook. Plus, I reduced the original three pots to only two (one for the rice and another for the lamb and veggies). I wasn’t going to clean three pots!  Not to mention, the ingredients are now in the order you use them.

If you’re not familiar with merguez sausage, it’s a bit spicy, but not overwhelmingly so.  It’s flavored with chili peppers and cumin, but that’s tempered by the cinnamon, coriander, onions, and garlic, which mellow as you simmer them.  The richness of the eggplant and the sweet carrots also make an excellent foil for the spicy lamb.




Lamb Merguez Sausage with Rice and Vegetables Substitutions and Variations

  • If you have the chickpeas, add them to the dish
  • Or substitute some lentils for the eggplant
  • Try it with couscous instead of the rice
  • Or serve it over some pasta
  • If you can’t find the merguez, you can approximate the flavor by using ground lamb, increasing the garlic, cumin, and coriander and adding some harissa or sriracha or chili garlic sauce for heat

More Lamb and Eggplant Recipes

rosemary olive oil broiled eggplantRosemary Olive Oil Broiled Eggplant

Broiled until it’s soft and tender, then sprinkled with rosemary, and topped with parmesan.

 

leftover roast lamb eggplant spinach saladLeftover Roast Lamb Eggplant and Spinach Salad

Tender lamb, delectable eggplant, and a garlicky aioli sauce. It’s a whole meal in one big bowl. Use leftover roast lamb breast, or start from scratch with a lamb chop.

 

Moroccan lamb stewMoroccan Lamb Stew with Almonds and Raisins

Not quite what you’d expect from “Jewish food” is it?  This stew is rich with saffron, ginger, and raisins. Plus almonds for a bit of crunch.  All in one pot too.

 

vegetarian eggplant sandwichVegetarian Eggplant Sandwich for One Person

Transform a simple Israeli salad into a full meal with pita, rich, “meaty” eggplant, and hummus.

 




White Ragu Pappardelle Pasta for One

Purists call this dish white ragu pappardelle pasta; others call it white bolognese (which makes the purists mad).  The point isn’t the name (it tastes just as good no matter what you call it). And, much as I love tomato sauces, the white sauce is a tasty change from the usual red one.

It starts with onions and carrots, then adds ground beef and sausage, which is simmered gently with porcini mushrooms, white wine, and a touch of cream.  Soooo good.

I first made this right after Pesach, when the urge to eat starch (and lots of it) is strong, so I splurged for fresh pappardelle pasta.  Being on an involuntary low-carb diet is no fun!  Since I was using fresh pasta, it takes less time to cook than the dried version.  If you use dried pasta, allow 10 minutes or so to boil the water and another 8 minutes or so to cook the pasta.  Fresh pasta only needs a couple of minutes. If you can’t get pappardelle, rigatoni will work fine. You want a substantial pasta with bite (angel hair won’t do here).

The original recipe calls for dried porcini mushrooms, which I didn’t have. So, I substituted fresh ones.  If you use the dried version, add the soaking liquid to the sauce instead of the water. The pasta water at the end thickens the sauce (with the starch from the cooked pasta).

I made a few other changes too. As a commenter rightly pointed out, the onions and carrots take different amounts of time to cook, so they shouldn’t be added all at once.  First the onions, then the carrots. Also, I never have beef bouillon cubes (the ingredients make me wince) so I used beef stock instead.




White Ragu Papardelle Pasta Substitutions and Variations

  • Substitute bacon or pancetta for the sausage
  • Swap ground veal and pork for the beef and sausage
  • If you like venison or boar, those would work too
  • Add a few cloves of garlic and top with basil when you serve it
  • Don’t want sausage or beef? Use ground turkey instead (add a bit more fat to the pan)

More Pasta Recipes

pasta with tomato artichoke saucePasta with Tomato Artichoke Sauce Recipe

A rich, thick tomato sauce brightened with spicy crushed red pepper and savory oregano. The artichokes are straight from a jar (so it’s pantry-friendly).

 

linguine with garlic and olive oilLinguine with Garlic and Olive Oil

Sometimes, the simplest things are best. This only requires a few basic ingredients you likely have in your cupboard or fridge. Go up the fancy scale with fresh pasta, or use what’s in your pantry. It’s all good.

spaghetti spinach lemon cream sauceSpaghetti with Spinach and Lemon Cream Sauce

Earthy spinach, a splash of citrus, and some cream and you have a delicious, light main dish. And the hardest part is boiling the water for the pasta.

 

pistachio pasta pestoPistachio Pesto Pasta

A bit of a twist on the usual pesto. No pine nuts, or walnuts. This one is made with pistachios instead. And while I got it from a book, it wasn’t a cookbook. It was a mystery.

 

 




One Pot Polish Sausage and Cabbage with Potatoes

Fall has finally shown up (at least briefly), so it’s time for hearty comfort food.  This Polish sausage and cabbage with potatoes recipe is both easy to make and filling.  It’s a great meal for a chilly autumn day.  There are only a few basic, everyday ingredients, but it still manages to be packed with flavor from rich sausage,  braised cabbage, buttery Yukon Gold potato, and sweet carrot.

And, as a bonus, you get your entire dinner cooked while only using a single pot. As far as I’m concerned, less cleaning and washing up is always a good thing.

The technique is really simple, and there’s not a lot of fiddling.  Basically, all you have to do to get a delicious dinner is to slice up and brown the sausage, add the veggies and broth, and then let the whole thing simmer slowly in the pot.

It takes less than an hour to make and you don’t have to stand over a hot stove while your dinner cooks.  You can go do something else instead.  For instance, you can pour yourself a glass of red wine and unwind from a long day or make a mug of hot, spiced apple cider.

It’s not fancy, or fussy, just good plain hearty food.

I used a Yukon gold potato, because they have a richer, more buttery flavor.  However, an Eastern potato (or white potato) will work too.  Avoid Russet (Idaho) potatoes, as they are best for baking (OK, I avoid them anyway because I don’t like them; they’re too floury).




Polish Sausage and Cabbage with Potatoes Substitutions and Variations

  • Try using bacon instead of the sausage
  • Swap the sliced potatoes for 4 oz of egg noodles (cook them separately, then add them at the end and toss everything together)
  • Season the dish with some paprika
  • If you’re out of chicken broth, you can use water instead
  • Add some cut up bell pepper

More Sausage Recipes

kielbasa with sauerkraut and applesKielbasa with Sauerkraut and Apples

Sausage, sauerkraut, and apples complement each other beautifully and the honey mustard sauce adds a delightful sweet tangy flavor.  This is pantry-friendly and only requires one pot.

Brazilian chicken paprika stewBrazilian Chicken Paprika Stew

A Brazilian take on Hungarian chicken paprikash. This has lime, sausage, and beans. No sour cream in sight. Plenty of rich, slightly zippy, citrusy flavor though.


lentil bean sausage soupLentil Bean Sausage Soup

A chunky, hearty soup that’s great for colder weather. It’s packed with flavor from ham, sausage, beans, and lentils. Plus a secret ingredient borrowed from Italian grandmas. Simmered slowly to bring out the flavors.


creole cabbage and sausageQuick Creole Cabbage and Sausage

Dinner in minutes, in only a single pan.  Don’t worry about the “fancy” mustard and spice mix. They’re easy to make at home with ingredients you already have.

 




How to Use Your Kitchenaid Mixer and Attachments

Kitchenaid Mixer

If you’ve got a Kitchenaid mixer, you know how great it is for mixing cookies (and the world’s best cheesecake), but did you know you can also use your Kitchenaid mixer attachments to grind your own meat (so you know exactly what’s in it), make sausage, or shred veggies?

And, the vegetable strainer/grinder is perfect for making your own applesauce or jam.

The best part? You don’t need to rush out and buy more appliances. All you have to do is add attachments to the Kitchenaid mixer you already have.

The beaters on a Kitchenaid use “planetary motion.” That means they move around the bowl, while at the same time spinning in the reverse direction on their own axis (sort of like the earth spins and moves around the sun).

The result looks a bit like a spirograph design. The good part is that this funny motion means it mixes faster and better than other mixers so you’ll need less time to prepare your recipes.




Using the Kitchenaid Mixer’s Speed Control

  • Stir – use this when you first start mixing, to add dry ingredients to wet ones, and vice versa.
  • 2 – for slow mixing, to start mashing potatoes, and knead dough.
  • 4 – just the thing for making cookies, creaming sugar, and making meringues. You want to beat the ingredients, and combine them, without overmixing (or your batter will be the wrong texture). Use this speed with the grinder, slicer and strainer attachments.
  • 6 – beating and creaming – set your mixer on this speed for final mixing and to use the citrus juicer.
  • 8 – fast beating – for whipped cream
  • 10- super-fast whipping – at this speed, it goes around so fast you can hardly see it. Only use small amounts of cream or egg whites – or it will all go flying. Set on this speed for pasta and grinding grain.
You can also set the mixer in-between the set speeds, for finer control.

How to Use Your Kitchenaid Mixer Attachments

Kitchenaid mixer attachment pack

Kitchenaid Mixer Attachment Pack

If you want to save space (and a bit of money), get this all in one pack. It has a grinder, strainer, and a slicer. Use it to grind meat, make salsa, shred cabbage for coleslaw, cut up veggies for a party platter, or make baby food. And, it all takes up a lot less space than a food processor, a meat grinder, and a mandoline would.

Grind your own meat (no additives or fillers), shred cheese, or cut carrots in waffle-shapes, or make your own perfect coleslaw.

This set comes with the meat grinder (which has two settings, coarse and fine), a slicer/shredder, and a fruit and vegetable strainer.

Get a deal on meat, take it home, and use the grinder attachment to make your own burgers, and freeze them for later use. The slicer and shredder make short work of cheese, carrots, and potatoes. Use the strainer for applesauce, pasta sauce, or your own salsa.

How to Use Your Kitchenaid Mixer Grinder Attachment

Kitchenaid Grinder Attachment

Kitchenaid Food Grinder Attachment

This is great for grinding your own bread crumbs, grated hard cheese, or meat. Grinding your own meat is cheaper than buying it pre-ground. Plus, you know exactly what’s in it, and where it came from. You can see it in action on the image at the top of this page.

I use it to grind my own turkey and beef for meatballs, “unstuffed cabbage,” and burgers. It includes two grinding plates, one fine and one coarse. Both store right inside the grinder, so you won’t lose them.

Some reviewers said they found grease on the grinder when they bought it. I looked, saw a bit of it, and thoroughly cleaned it off. No problem, and nothing weird in the food.

Recipes Using the Kitchenaid Grinder Attachment




    • How to Make Sausage with Your Kitchenaid Grinder Attachment

      Sausage Making Part 1

      Sausage Making Part 2

      Sausage Recipes and Tips for Your Kitchenaid

        • natural hog sausage casings

          Natural Hog Sausage Casings

          If you’re going to make sausage, you need casings to put them in.  Make sure to soak them and then rinse them before using (so you know they’re clean). It also helps stretch them out and reduces tearing. Don’t worry if you don’t use them up all at once, as they’ll last for years in the fridge.

          Attachment for Cookies and Cheesecake

          Kitchenaid flat beater

          No special equipment needed; use the beater that came with your mixer.

          Making Cookies with the Kitchenaid

          This woman cracks me up.

          Kitchenaid Cookie Recipes

          • Ruth’s Oatmeal Crisps   –  Scroll down to find the recipe. Note, I used butter, not shortening. It’s even better with dried cranberries instead of raisins.
          • Chocolate chip cookies  – Quick and easy chocolate chip recipe, with mixer speed instructions.
          • Sugar cookies  – Made with a dash of nutmeg for sweet/spiciness.
          • Kitchenaid Peanut Butter cookies   – Scroll down to see this recipe (direct from Kitchenaid’s facebook page)

             

            Fat is Essential for Sausages

            If you don’t have enough fat, the sausages will taste like sawdust (yuck). 15 to 25% is best. Buy extra if necessary

            Buce Aidell's sausage recipes
            Bruce Aidells’s Complete Sausage Book 

            I don’t normally quote reviews, but this one is irresistible. A customer says, “…[T]he sausages were incredible. I practically ate the first batch of Italian sausage all of 3.5 lbs by myself.

            I had the hardest time sharing it with my kids who stared at me drooling with those puppy eyes begging to have a taste of what Mama was eating. And when I have to use these sausages for a pasta dish for some visiting friends, I actually regretted inviting them over since I wanted to eat the sausages myself. That bad..and that good!!”

            The book is well-written, with recipes that are easy to follow (and tweak – I love tweaking). Recipes include bratwurst, cajun andouille, sausage with apples. There are American recipes with international influences (Asian, German, and Spanish) and then recipes that include sausage (for breakfast, in soups, and in pasta.

          The Mixer Bible

          The Mixer Bible: 300 Recipes For Your Stand Mixer

        • Now that you’ve got all those cool new Kitchenaid attachments (or even before), you’ll want to know how to use them. This book is packed with recipes for everything from appetizers to sausages, to desserts.

        • How to Use Your Kitchenaid Strainer Attachment

        Kitchenaid Strainer

        Kitchenaid Fruit and Vegetable Strainer Attachment

        Use this to easily make your own applesauce, tomato juice, homemade jam, grind cheese and make salsa.

        If you want to make applesauce, just cut the applesfo in quarters, cook them, and run them through the strainer.  The waste comes out separately, so no coring or peeling is necessary.  You can do this with tomatoes for tomato sauce or juice too (those need to be peeled).    This set comes with both the strainer and the grinder.

        How to Assemble Your Kitchenaid Fruit and Vegetable Strainer

        Kitchenaid Strainer Attachment Recipes

        How to Use Your Kitchenaid Slicer/Shredder Attachment

        Kitchenaid Slicer shredder

        Kitchenaid Slicer/Shredder Attachment

  • This attachment includes four different slicer/shredder “cones”: you can make thin or thick slices of cheese or cold cuts, shred cabbage, onions, or hard cheeses (like Parmesan). Use it for cucumber slaw, cole slaw, potato chips, chocolate, or nuts. There is a bit of a trick to putting it together (see the video below).

    Assembling the Kitchenaid Slicer/Shredder Attachment

    Watch for that little notch.

      • Summer cole slaw – This recipe, from Kitchenaid’s New Zealand page is not your usual cole slaw; it has green beans, sultanas (golden raisins) and hazelnuts.
      • Conventional cole slaw – If you prefer the standard version, try this recipe.  I do think I’d cut the mayo a bit and replace some of it with sour cream or Greek yogurt.
      • Mushroom Onion Quiche – With a pre-made crust, this is a quick and easy meal.  I would buy two crusts, make two and pop one in the freezer.
      • Zucchini Bread – This recipe is very similar to the one that came with my Kitchenaid mixer. Use the slicer/shredder instead of a food processor (only one bowl and appliance to clean instead of two).

      You can also grate cheese, make veggie chips (it’s a giant mandoline!) or shred potatoes for hash browns. Or, you could turn those sliced cucumbers into butter pickles.

      Recipes Direct From Kitchen Aid

      Lots of recipes here, including salsa (attach the grinder), apple crumb coffee cake, borscht (use the shredder), and pizza dough (second page).

      More Ways to Use Your Kitchenaid Mixer Attachments

       

      fresh pasta
      Image thanks to Mack Male via Flickr cc 2.0 sa

      Kitchenaid Pasta Recipes
      Fresh pasta is softer and more tender than dried, and it takes a lot less time to cook too. It’s especially good for lighter sauces made with cream or butter.  So alfredo yes, but bolognese no.

      kitchenaid homemade breadKitchenaid Bread Recipes

      The smell of fresh bread is the best! And you don’t even need any special equipment to make it either. Just the tools that came with your mixer.  Make baguettes, whole wheat, potato, honey oat, or whatever you like.  Recipes, instructions, and more at the link.

      bowl of ice cream
      image thanks to JessicaFM

      Kitchenaid Ice Cream Recipes 

      Commercial ice cream tends to have extra fillers and thickeners (to keep the costs down). Make your own and you don’t have to worry about any of that. And you can make the exact flavor you want (oreo, rum raisin, or even double ginger).

 

Lentil Bean Sausage Soup

I’ve mind melded two lentil soup recipes for this and added a few variations to make lentil bean sausage soup. I was going to make bean and sausage soup but looked in the cupboard and found I was woefully short on beans.  There just weren’t enough to make anything with.  But, I did have more lentils.  And, a friend was talking about the bean, sausage, and potato soup she was making.

That gave me an idea.  Bean, lentil, potato, and sausage, plus a bit of manchego rind for some savor.

Manchego, parmesan, and romano cheese rinds are great, by the way, for soup or for grating cheese when there’s plenty left on the rind, but not enough to serve.

The nice thing about lentils is that unlike beans, you don’t have to soak them first to use them.

If you only have lentils, skip the beans entirely.  If you only have beans, use my quick soak method to speed up the process.




Ingredients and Tools for Lentil Bean Sausage Soup

mesh tea strainer ball

2 pcs Stainless Steel Mesh Tea Ball Strainer

Tea strainers are great for tea, but they also have a second use for making soup and other recipes.  Many recipes call for cheesecloth (which I’ve never seen in a store, and seems wasteful anyway).  Instead, I use the tea ball for bay leaves, peppercorns, cloves, and herb mixtures that have to be added (and then removed) from soup or other recipes. Because, who wants to bite down into a peppercorn?!

Silver Palate Cookbook
The Silver Palate Cookbook

I’m on my third copy of this! The other half of the soup recipe comes from the bean and sausage soup in this cookbook. The peasant vegetable is also wonderful, as is the six onion soup. Actually, I’ve never had a bad recipe from this one. Plus there are suggestions and variations for many of the recipes, which I like.

More Lentil and Bean Soup Recipes

red lentil carrot soupRed Lentil Soup with Carrots

Cumin, garlic, and ginger for mellow, warm spiciness, and a bit of red pepper flakes for a kick.  Warming, filling, and delicious. Quick too, since red lentils take less time to cook than the brown ones.

lamb and lentil soupLamb and Lentil Soup Recipe

Take the bones from your lamb breast, make a broth, and transform that into soup. Extra meals, with not much extra cost.

 

pasta e fagioli soupPasta e Faglioli (Bean) Soup

An Italian classic soup, downsized for one person. Flavored with pancetta, rosemary, beans, and pasta, it’s both aromatic and delicious.

 

ham and lentil soupEasy Ham and Lentil Soup for One Person

Only one pot! Easy too, just a bit of chopping, and then let it simmer.