Thursday, November 01, 2007

Sauage, Peppers and Onions with Cheesy Cauliflower Puree

This meal is a bit like a low carb, deconstructed shephard's pie. Hearty and delicious. It also reheats really well for lunch the next day.

Sausages with Peppers and Onions
-6 Italian sausages, casings removed
-1 onion, halved and thinly sliced
-1 bell pepper, seeded and thinly sliced
-1 hot pepper, seeded and thinly sliced
-3 tb homemade pesto

Brown the sausage, cutting into small pieces with a wooden spoon as you go. Drain and set aside. In the same pan, sautee the onions and peppers until onions are carmelized. Add the sausage back into the pan and cook a few more minutes, until cooked through. Add the pesto and stir. Serve over cheesy pureed cauliflower (recipe below).

Cheesy Pureed Cauliflower
-1 head cauliflower, chopped
-1 cup shredded cheese
-1/4 cup cream or milk
-1 tb butter
-salt and pepper to taste

Boil the cauliflower until tender. Drain and puree with an immersion blender. Add all other ingredients and stir to combine.

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