Delicousness

These last few weeks I've had the luxury of being able to cook with every ingredient conveniently on-hand (scanty college pantries aren't so obliging). I haven't posted recipes on my blog before, but these were too yummy not to share!

This Sausage Rice Casserole was an instant hit at the family dinner table--simple but absolutely delicious! The spicy sausage gives the casserole a zippy flavor and the colorful peppers added a fresh taste. Easy to double and a good freezer meal, just pull it out and pop it in the oven.

Sausage Rice Casserole

Taste of Home's "Quick Cooking" magazine (May/June 1998).


1 pound bulk hot pork sausage
1 medium onion, chopped
3 cups cooked rice
1 each medium green, sweet red and yellow pepper, diced
1 can (10-3/4 oz) condensed cream of mushroom soup, undiluted
1 can (10-1/2 oz) condensed French onion soup, undiluted


In a large skillet over medium heat, cook sausage and onion until the sausage is browned and onion is tender; drain. Add the rice, peppers and soups; mix well. Transfer to an ungreased 9-in x 13-in x 2-in. baking dish. Bake, uncovered, at 350 degrees for 30-35 minutes or until bubbly. Yields 6-8 servings.

I chose Salt-and-Vinegar Broiled Fingerling Potatoes as a tangy side. Be warned, these are intensely flavorful little guys and tend to be rather addictive.

Salt and Vinegar Broiled Fingerling Potatoes

Adapted from Martha Stewart Living, June, 2009., copied from http://umamigirl.com/.

Cooked in 2 cups of vinegar, the potatoes taste very tangy (which some people love). For a milder version, try one cup white or malt vinegar and one cup water.

-serves 4-

Ingredients
1 pound fingerling potatoes, sliced lengthwise to 1/4-inch thickness*
2 cups white or malt vinegar
Extra virgin olive oil
Kosher Salt
Pepper

Method
1. In a small pot, combine the potato slices and vinegar. Bring to a boil, then lower the heat and simmer until fork-tender, about 8 minutes. Let cool in liquid for 30 minutes. Then drain well and pat potatoes dry with paper towels.

2. Preheat the broiler with a rack about 6 inches below the heat source. Dump the potato slices onto a sheet pan, sprinkle very generously with olive oil, salt and pepper, and toss to coat. Arrange the potato slices in a single layer. Broil until lightly browned on top, about 7 minutes. Then flip the slices and broil until the underside is lightly browned, about 5 minutes more. Serve warm.

*Please be careful with your own fingerlings when slicing. The potatoes can be a little slippery.

I served dinner with fresh pineapple but warm biscuits would be a great addition as well. Here's my favorite recipe!

Cloud Biscuits

from A Century of Foods, contributed by Carol L. Carter 


2 cups sifted flour
4 tsp. baking powder
1/2 cup shortening
2/3 cup milk
1 Tbs. sgar
1/2 tsp. salt
1 beaten egg


Preheat oven to 450 degrees.


Sift together dry ingredients, cut in shortening until mixture resembles coarse crumbs. Combine egg and milk, add to flour mixture all at once, Stir until dough follows fork around bowl.


Turn out on lightly floured surface, knead gently with heel of hand, about 20 strokes. Roll dough to 3/4-inch thickness. Dip biscuit cutter in flour, cut straight down through dough, no twisting. Place on ungreased baking sheet and bake for 10-14 minutes, until golden brown. Makes about 2 dozen.


I like to bake them 1/4-inch apart for crusty biscuits and close together for those nice, soft sides.


Bon Appetit!