Wednesday, February 18, 2009
Sausage & Vegetables
The inspiration for this dinner was a crazy website I came across where the writer cooked from her crock pot for 365 days in a row. Seriously. I go through phases with my crock pot and I stumbled on her site while I was trying to figure out why mine cooks things really hot / quickly. One of the things that I learned is it needs to be at least 2/3 full when you use it.
While not anything super special (don't serve it for company), it was tasty and healthy with very little fat and lots of fiber. I served it over brown rice and didn't realize that I would be eating potatoes and rice together until I took the first bite. Maybe not the best idea but if you're carb loading for a race or trying to use a bunch of vegetables before they go bad, this dish would work well.
Sausage and Vegetables
Cut a bunch of vegetables into 2 inch chunks. I used 3-4 small potatoes, some baby carrots, broccoli, cauliflower, an onion, a red bell pepper, and some white button mushrooms. Layer them in the crock pot from most dense vegetable to least dense (i.e. I put the potatoes on the bottom). Slice some pre-cooked sausage (I used Trader Joe's Jalapeno Chicken sausage) and put it on top. Pour over 2 cups of broth and 1/2 cup white wine (optional). Season with some spices (I ground some pepper over the top, used about a teaspoon of Italian seasoning, and sprinkled some kosher salt). Put the lid on and cook on high for 4 hours or low for 6-8 hours or until your vegetables are the way you like them.