Wednesday, July 26, 2006
Turning into the Cooking Light Junkie
Grilled Sausage, Onion, and Pepper Sandwiches
Cooking Light Annual Recipes 2006 Copyright 2005
4 cups thinly sliced Oso Sweet or other sweet onion
4 (4-ounce) turkey Italian sausage links, halved lengthwise I used the hot variety
3 tablespoons balsamic vinegar
1 (7-ounce) bottle roasted red bell peppers, drained and thinly sliced
1/4 teaspoon black pepper
1 (8-ounce) French bread baguette, halved lengthwise I served this over whole-wheat egg noodles
Heat a large grill pan over medium-high heat. (I just used a sauté pan.) Coat pan with cooking spray. Add onion and sausage; cook 1 minute. Sprinkle with vinegar; cook 14 minutes or until sausage is done, turning occasionally. Add bell peppers; cook 1 minute. Sprinkle with black pepper. Arrange sausage mixture evenly over bottom half of bread; top with top half. Cut into 5 sandwiches.
Yield: 5 servings (serving size: 1 sandwich) Per serving: CALORIES 388(26% from fat); FAT 11.4g (sat 3.2g,mono 4.5g,poly 3.3g); PROTEIN 23.4g; CHOLESTEROL 76mg; CALCIUM 121mg; SODIUM 900mg; FIBER 6.1g; IRON 3.3mg; CARBOHYDRATE 48.2g
What? That doesn't look like a sandwich to you? I can't get anything by you, can I? The recipe lead-in suggested that this was also good served over egg noodles and that appealed to me more than making this into a sandwich so that's what I did.
I didn't think that this recipe was going to work. Turkey sausage is very fragile. When I sliced them into two pieces, the casing came off so I almost ended up with crumbles of turkey sausage but by cooking the sausage alone for about a minute on each side first, they set up enough to hold their shape. Then I thought that the onions would not cook properly since they aren't sautéed in oil but cooking them in the balsamic worked out very well. Using the jarred peppers was a nice touch. They add color and they're a lot less expensive than fresh red bell peppers. Great for a quick meal.
I just wish I had a better selection of turkey sausage, locally. This sausage was labeled hot and had the pink color of a hot Italian sausage but it really wasn't much spicier than your typical sweet Italian sausage. It wasn't bad, just not as flavorful. A fair trade-off, I guess, since the turkey sausage is much lighter.
Since I've been trying to keep things light around here, I've been relying heavily on my two Cooking Light Annuals. I went through the 2003 issue and came up with over 50 recipes that I would consider making. That's the best thing to do with a book like that - it's arranged by how the recipes appeared in the magazine, not appetizers, entrées, desserts, etc. If you're just skimming through the book, looking for something to make for dinner, it can be overwhelming. So now I can just skim my list.
I'm definitely going to be getting my hands on the 2004 and 2005 annuals. I'm in love with Cooking Light and I'd go blind trying to work my way through all their recipes on the internet. I may spend too much money on cookbooks but I'm saving my eyesight.
Question of the Day: What is your method for finding recipes on the internet? (Do you print them off right away? Do you bookmark them?)