Sheet Pan Sausage and Veggies

Hi guys! We are all settled in to our new apartment in the Navy Yard area of D.C.–and I’m loving it so far! Our neighborhood is nicely walkable (even in this heat!) and really close to other fun neighborhoods like Capitol Hill and Eastern Market. Plus, our building has a pool, so I’ve been spending a little time up there, feeling like I’m on a true vacation (rather than technically unemployed).

Brown like Bey
#goals

Rooftop pool aside, I *love* my new kitchen. We’ve got almost double the counter space compared to our St. Louis apartment.

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me, every time I walk into the kitchen

I’m excited to start trying a bunch of new recipes and old favorites, but unpacking, applying for jobs, and exploring the new location has left me pooped most nights. The recipe I’m sharing today (based on this one) is a *lifesaver* for those days when you’re just too tired to get creative in the kitchen. All you have to do is chop up some veggies and sausage, toss it all with olive oil and spices, and pop it in the oven for a half hour. Presto, easy peasy, delicious dinner!

Sheet Pan Sausage and Veggies

Ingredients:

  • about 8 small potatoes, cut into small cubes (I used small white, red, and purple potatoes)
  • 1 red bell pepper, cut into squares
  • a handful of green beans (sorry it’s not more scientific, I literally grabbed a hearty handful from the bag)
  • 1 medium head of broccoli, cut into florets
  • 2 andouille sausage links, sliced into thick coins
  • 6 Tbs olive oil
  • 1 Tbs oregano
  • 1 tsp paprika
  • 1/2 tsp garlic powder
  • 1/4 tsp kosher salt
  • 1/4 tsp pepper
  • Pinch red pepper flakes (up to 1/4 tsp if you prefer more heat)
  1. Preheat the oven to 400ºF
  2. Wash and prep the veggies and sausage. Cover baking sheet in foil and spray with cooking oil.
  3. Spread prepped veggies and sausage on the baking sheet in a thin layer.
  4. Whisk the olive oil with the spices, then drizzle over the veggies and sausage. Toss gently to thoroughly coat.
  5. Roast 30 minutes, stirring/tossing once about halfway through.

Notes: We enjoyed them over spiced rice (rice seasoned with a dash of ginger, turmeric, and season salt). This could be just as good on its own, or over a bed of quinoa, barley, or other grain of choice.
You can use any veggies you prefer–asparagus would probably be really good, a little onion, maybe some spinach added immediately after removing to wilt it just a bit.
The original recipe suggested garnishing with Parmesan cheese, which I *so* wish I’d remembered to do–it was amazing without it, but come on, everything is better with cheese!
This also reheated really well the next day–I popped a plate in the microwave for a minute, which was all it needed to warm through. The sausage was a *little* dry, but not inedibly so.

Enjoy! Let me know in the comments if you give this recipe a try 🙂

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Meatless Mondays (Everyday) 

We’ve been on a fairly meatless kick lately. Mostly because plant-based proteins are more easily accessible (we always have a stock of canned chickpeas, black beans, mushrooms, plus tons of frozen veggies), but we’ve also found we’re less lethargic and generally feel healthier on meatless meal nights.

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My chili mac with mushrooms instead of ground beef.

It’s also fun finding new recipes and cooking with ingredients I never have before. Like jackfruit. This magical fruit can replace pork or chicken in so many recipes. We find it in the canned veggies section of the grocery store. The first time I cooked it, I made barbecue sandwiches which turned out pretty good, though I’ll admit, the texture was a little too soft for my preference (kind of like an especially fatty portion of pulled pork).

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This week, my husband had the idea to try jackfruit enchiladas. I’d already found a recipe for jackfruit “crab” cakes (which I do still want to try) but enchiladas are one of my favorite dishes ever, so obviously that’s what we made.

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I really need to be better at plating and photographing BEFORE we dig in and demolish these dishes.

The recipe I based my enchiladas on came from Well Vegan, but since we aren’t actually vegan, I included a few heaping handfuls of real cheese and topped those babies off with a dollop of sour cream. We also used what we had on hand rather than running to the store for specific ingredients, but it still turned out really well.

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It really looks like it could be pulled chicken

This meal is pretty fantastic for any time you’re trying to incorporate a meatless dinner into your routine. It’s easy and delicious, and reheats pretty well the next day, too!

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Enchilada stuffing

Jackfruit Enchiladas

  • 1 can jackfruit, drained and rinsed
  • 3 medium-large cremini mushrooms, diced
  • 1/2 cup salsa
  • 1/2 tsp cumin
  • 1/2 tsp paprika
  • 1/2 tsp chili powder
  • 2 tsp olive oil
  • 1 Tbs minced onion
  • 1/2 Tbs garlic powder
  • 1/2 tsp cumin
  • 1/4 tsp paprika
  • 1/4 tsp chili powder
  • 1 can red enchilada sauce
  • 6-7 flour tortillas
  • 1 cup shredded cheese
  • sour cream and diced avocado, for serving
  1. Prep the jackfruit: cut off the hard core and shred the stringy flesh into a bowl, removing the seeds. Blot with several layers of paper towel to remove excess moisture.
  2. Preheat oven to 375 degrees Fahrenheit.
  3. In separate bowl, combine the mushrooms through 1/2 tsp chili powder. Set aside.
  4. Heat oil in large skillet over Medium heat. Add the onion and garlic and saute ~1 min.
  5. Stir in the jackfruit and remaining spices. Cook, stirring occasionally, 5 minutes.
  6. Spread 1/2 the enchilada sauce along the bottom of a glass baking dish.
  7. Spoon the salsa mixture into the middle of a tortilla and top with a scoop of jackfruit. Roll up and place seam-side down in the baking dish. Repeat until salsa and jackfruit mixtures are used up.
  8. Spread remaining enchilada sauce over tops of tortillas. Cover with shredded cheese.
  9. Bake 20-25 minutes, until sauce is bubbling and edges are crisped.
  10. Enjoy with avocado garnish (and sour cream, if desired).

Now, because we used flour tortillas instead of corn (and possibly because I really smothered them in cheese), our enchiladas were pretty soft — more like a smothered burrito. Still delicious, just not the texture I’m used to with enchiladas. They were still amazing!

SUPER BOWL LII

To avoid major controversy, I won’t be discussing who I’m rooting for this Super Bowl. Also, as a Raiders fan living in Missouri, neither of my teams got very close, so the investment as far as fandom goes is minimal (yes, I know I’m supposed to hate the Chiefs, but I’m all about teams that are fun to watch, ~quasi~ home team spirit, and being rebellious in my football enjoyment, so Raider Nation can deal). All I’ll say about this game is if Carson Wentz hadn’t gone down just before playoffs, it would be 100% more interesting.

What I had wanted to talk about was all the delicious snacking I plan to do. However, I’ve been hit with a horror of a cold this week, and while I’m on the mend at the time of writing this (Saturday), I still won’t be 100% — and neither will my home — by kick-off, so we’ve vetoed inviting people over for the game.

To combat some of the sadness this brings me, I’m sharing with you some of the easy recipes I’d planned on providing for my hungry guys.

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The first would have to be pizza quesadillas. This is one snack that hits the spot when you’re feeling pizza without the wait for delivery OR Digiorno. The recipe I found comes from Snixy Kitchen. This recipe is for pepperoni pizza quesadillas, but I’ve tried it with plenty of other “toppings” like spinach, mushrooms, (pre-cooked) sausage crumbles…whatever you like on your pizza, you can put in your quesadilla. We’ve done it with avocado slices, too. It’s so quick, so easy, and SO delicious.

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I also planned to throw together some garlic ranch pretzels from Big Rigs ‘n Lil’ Cookies. I made these for Christmas Eve one year, and they got devoured. They’re just heartier than pretzels alone to be more filling while waiting on the main course, but not so filling that you lose your appetite.

Buttery Garlic Ranch Crack Pretzels

What Super Bowl party would be complete without a dip or two? I haven’t gotten around to trying out this recipe yet, but a football game calls for a great beer cheese dip. This one from Cook the Story looks so easy to toss together. I also like that they suggest including veggies like broccoli and cauliflower as dipping options, along with the usual baguette slices or chips.

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Of course, I’d have to use this opportunity to show off a delicious dessert, too. These peanut butter balls from Two Twenty One are a sure-fire hit. They are one of my husband’s favorite treats I make, again, usually for Christmas Eve. Just because peanut butter balls are generally a holiday snack, that doesn’t mean they can’t be rolled together to top off a day of unhealthy snacking. Plus, you could probably flatten the peanut butter mix into little football shapes, then once the chocolate hardens, draw some lacing on them with a touch of icing — if you’re feeling like the over-the-top host/hostess a game like this deserves.

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I’m also currently cooking up a crockpot of chili, which I would love to share, but can’t ever get a recipe written down (the ones I do jot down never turn out as well as the ones I just throw together willy-nilly). Chili is a great football meal by itself, or, as I’d planned it, ladled over nachos and topped with cheese, green onions, and sour cream.

Oh well, I’ll probably make a couple pizza quesadillas and hunker down in my blankets with a bowl of chili to enjoy the game — and commercials — just my hubby and me.

Better luck next year (to my health, to the Raiders, and to all the teams that haven’t won five+ Super Bowls).
*all food photos taken from the recipe source pages*

My Favorite Recipe

In preparing for our big move, I’ve had to really think about our meals this week. Half our kitchen is already packed and the rest is either in the dishwasher currently or waiting for my husband to use (like the coffee maker he’s used exactly twice since purchasing with our wedding Crate&Barrel giftcard at the beginning of the year). I’m not bitter. Just impatient. Movers will be here in 4 days and rather than just letting me pack it and continue to purchase his iced coffee elsewhere, he insists he’ll want to brew coffee….

I digress. My husband’s packing style and the frustrations it causes me could have its own post. This is supposed to be about the meal I’ve discovered can be made super-lazy-substitute-style and is delicious and also cleans up SO easily because it’s one pan (okay, two including the rice).

I used to be wary of Indian food. The first time I tried any, we had a local Indian restaurant sponsor an open house at the apartment community where I worked. One resident told me her son loved their Butter Chicken, so I tasted some — and went back for like fourths. It blew my mind and made me sad that I hadn’t been more adventurous in my food choices until then (Since, I’ve discovered I also love Thai and Ethiopian food, so hooray!). I found a recipe to make Butter Chicken at home and realized that other than garam masala, I had all the spices I needed already. That recipe can be found here and I highly highly highly recommend it. It’s my favorite thing I know how to cook. Because my husband is paranoid of things like salmonella, I stir-fry the chicken until cooked before adding it into the sauce, but otherwise follow the recipe to a T (including cooking the chicken more in the sauce. Between the olive oil I saute the chicken in and the sauce, the chunks stay super moist — and I hate myself for that word choice).

One night I was craving the sauce, but we had no chicken and no desire to go to the store. I subbed in chickpeas and even my husband loved it. More recently, since my immersion blender has been packed, I used a can of tomato sauce in place of diced tomatoes. Ultimately, I prefer the more authentic pureed texture, but in a pinch — or if you’re feeling lazy — very little is sacrificed in terms of taste by using sauce over tomatoes.

Below is the recipe I used last night, scrounged together with what I had on hand. It turned out better than any other time before, so it’s probably what I’ll follow going forward, especially if chickpeas are involved.


Butter Chickpeas:

Ingredients:
1 can of chickpeas/garbanzo beans
1 Tbs lemon juice
1 tsp garlic powder
1/2 Tbs garam masala
1/2 tsp kosher salt

1 Tbs olive oil
1 Tbs minced onion
1 Tbs garam masala
1 Tbs paprika
generous pinch cinnamon
1 tsp salt
1 can tomato sauce
1/2 cup milk (I use Lactaid 2%)
2 Tbs butter

  1. Combine first section of ingredients in ziplock bag and shake/mix until chickpeas are coated evenly with spices.
  2. In large skillet, heat olive oil over Medium. Add spices (onion through salt) and cook 1 minute, stirring frequently.
  3. Stir in tomato sauce until spices dispersed throughout. Cook 2 minutes, stirring occasionally.
  4. Stir in milk until dispersed throughout.
  5. Add chickpeas. Cook, stirring occasionally, about 10 minutes (I cook until 2 cups of instant rice seasoned with turmeric is ready).

It’s excellent over rice. That’s all I’ve tried, but I bet it would be good on its own or over potatoes, maybe? Also: the first jar of garam masala I bought was Archer Farms brand (Target) and it was delicious and mild. When it ran out, I bought a bag of the stuff from Wegmans (Laxmi Brand) and whooooo does it have some heat. Fortunately, my husband and I like spicy food. Still, if — like me — you don’t have much experience with Indian spices and would be purchasing garam masala for the first time, especially if you prefer little to no heat, I’d recommend heading to Target for the spice. Those are the only two brands I’ve tried, so I can’t make personal recommendations beyond them.

This dish also reheats really well, so I’ll get to enjoy the leftovers while my husband is out with his buddies tonight (and maybe sneak the coffee maker into a box while I’m at it).

Dinner So Easy My Husband Could Do It

I was going to say “so easy your husband could do it,” but that implies husbands can’t cook which is sexist and also a complete falsehood. However, mine is culinary impaired so I really mean it when I say this dinner is so easy. It’s all about spaghetti squash, man!

  • Spaghetti Squash
  • Olive Oil
  • Salt & Pepper
  • Grape Tomatoes (like maybe a pint? You know how you and your family feel about tomatoes. Make that many.)
  • Pesto (I use the jarred stuff; you can make this yourself if you feel ambitious but I didn’t, and my husband certainly would not)
  1. Preheat your oven to 400
  2. Slice a large spaghetti squash (what is a large spaghetti squash? Yeah, no clue. Ours was the size of a Tom Brady football [#toosoon?] and it gave us 3 heaping servings. But seriously, I’d say a little smaller than a football. Or a little larger than a Game of Thrones dragon egg [because that reference is so much more helpful].) oh shoot, I didn’t finish this sentence: so, slice that bad boy lengthwise and scoop out the seeds. I threw most of them away but one stuck to my finger so I ate it and it was as delicious as a pumpkin seed so I wish I’d saved them and dried them. Your call.
  3. Put the halves cut-side-up on a baking sheet and rub the flesh with oil (that sounds super gross and somewhat Silence of the Lambs-y so sorry ’bout it). I also sprinkled salt and pepper over them, but that’s optional.
  4. Bake for 40 minutes
  5. You can prep the grape tomatoes by tossing them with olive oil and a little salt and pepper. You’ll pop these in the oven (set to 350) when you take out your squash.
  6. Once the squash is done, let it sit and cool while the tomatoes roast (like 10 minutes). Then use a fork to scrape out the guts into a large bowl. The squash gets all stringy, hence the name. Once you’re all scraped out, discard the skins (sorry, I’m still thinking about Silence of the Lambs I guess). Toss the squash with a couple spoon-scoops of pesto. Kind of like with the tomatoes, you know how you feel about pesto. Use that much.
  7. Top the squash with the roasted tomatoes, then sprinkle some Parmesan cheese on top (and more salt & pepper, if you’re obsessed like me).

PS: if you transfer the squash halves to a plate and use the same baking sheet (covered in foil) to roast the tomatoes, it makes clean up easier. Although I just realized you’ll probably get squash guts on the plate, meaning you still have two things to wash regardless. Ah well, what do I know, my husband does the clean up.