07-11-15_sausag.jpgAdmittedly, I’ll accept any excuse to cook turkey sausages. This recipe, from Recipe4Living.com, couldn’t be simpler. It’s all cooked in a single skillet.

I used half a savoy cabbage, which has a nice texture. I did not use a hot chili pepper, in the interests of my toddler. I added 2 tsp. of salt and 1 tsp. of black pepper. Dinner was ready in 30 minutes. Sweet cabbage, tangy tomatoes, succulent sausages. What’s not to like?

RECIPE: we should all make sure to have turkey sausages in the freezer for whenever we have extra cabbage available
PREP TIME:
30 minutes max
TASTE:
taste and adjust for salt and pepper and it’ll be perfect comfort food

I’m ready to tackle another cooking project. Next time, I’ll try “Hearty Chicken Noodle Soup,” (recipe below) from the March 1996 issue of Cook’s Illustrated (where I’ll get to cut up a whole chicken!), along with “Mediterranean Stuffed Peppers,” from the September 2005 issue of Vegetarian Times. Is this too much to handle? Come back to my site on Friday, January 18, to see how crazy it is.

Hearty Chicken Noodle Soup
Makes about 3 quarts, serving 6 to 8

1 Tbsp. vegetable oil
1 whole chicken (about 4 lb.) breast removed, split and reserved; remainder cut in 2-inch pieces
2 medium onions, cut in medium dice
2 quarts boiling water
salt
2 bay leaves
1 large carrot, peeled, sliced 1/4-inch thick
1 celery stalk, sliced 1/4-inch thick
1/2 tsp. dried thyme
2 cups (3 oz.) wide egg noodles
1/4 cup minced fresh parsley
ground black pepper

1. Heat oil in large soup kettle. When oil shimmers and starts to smoke, add chicken breast halves; sauté until brown on both sides, about 5 minutes. Remove and set aside. Add half the chopped onions to kettle; sauté until colored and softened slightly, 2-3 minutes. Transfer to medium bowl; set aside. Add half the chicken pieces; sauté until no longer pink, 4-5 minutes. Transfer to bowl with onions. Sauté remaining chicken pieces. Return onions and chicken pieces, excluding breasts, to kettle. Reduce heat to low, cover, and simmer until chicken releases its juices, about 20 minutes. Increase heat to high; add boiling water along with both breast halves, 2 tsp salt, and bay leaves. Return to simmer, then cover and barely swimmer until chicken breasts are cooked and broth is rich and flavorful, about 20 minutes.

2. Remove chicken breasts from kettle; set aside. When cool enough to handle, remove skin from breasts, then remove meat form bones and shred into bite-size pieces; discard skin and bones. Strain broth; discard bones. Skim fat from broth, reserving 2 Tbsp. (Broth and meat can be covered and refrigerated for up to 2 days.)

3. Return soup kettle to medium-high heat. Add reserved chicken fat. Add remaining onions, along with carrot and celery; sauté until softened, about 5 minutes. Add thyme, along with broth and chicken; simmer until vegetables are tender and flavors meld, 10-15 minutes. Add noodles and cook until just tender, about 5 min. Adjust seasoning, stir in parsley, and serve.