I am really behind on blogging from last week, but I actually only have two nights to blog about since we have had a crazy busy week. We started back Bible Study on Thursday nights, which is a night that we generally do not cook something and this weekend has been full of running errands we have needed to do for a while and just relaxing. I am blogging about Tuesday night's meal, which was Italian Sausage Rigatoni and Wednesday night's meal, which consisted of Fish Stew. Both are amazing fall recipes and make plenty of leftovers. Enjoy!
Italian Sausage Rigatoni
1 package of mild italian sausage
Fresh parsley, finely chopped
1 jar of spaghetti sauce (I use a roasted red pepper)
1 box of rigatoni pasta
1 red or green pepper, chopped
Instructions:
Cook the sausage in a non-stick skillet until fully cooked through. Drain any extra grease from the skillet and put the sausage back in the skillet along with the pepper. In the meantime, cook the rigatoni in a separate pot until al dente; drain. Add the spaghetti sauce to the sausage and pepper mixture. Once the sauce is hot, add the pasta at the last minute with just enough time to combine. Sprinkle fresh parsley on the top of the mixture and serve.
*Normally, I serve this dish with a hunk of french bread or pumpernickel bread. It just goes so well together.
Fish Stew:
This dish has become one of our favorite meals. Peter and I love fish, but sometimes you just don't have time to grill or bake and want to make everything in one pot. This is the meal for you if you want something healthy, simple, and hearty.
1 large fillet of cod, cut in 6 chunks
1 small white onion, chopped
1 red or green pepper, chopped
1 14.5 oz jar of diced tomatoes with the juice (I was out of diced tomatoes and had to use stewed tomatoes, but they work just as well and actually add a little chunkiness to the soup)
2 bay leaves
Olive Oil
2 teaspoons of paprika
Cilantro
Salt and pepper
Pumpernickel bread to use as croutons
Instructions:
Heat 2 tablespoons olive oil in a medium saucepan over medium-high heat. Add the bay leaves and paprika and cook, stirring, 30 seconds. Add the onion, bell pepper, tomatoes, garlic and 2 tablespoons of the cilantro; season with salt and pepper. Cover and cook until the vegetables are softened, about 10 minutes.
Add 1 cup water and reduce the heat to medium low. Season the fish with salt and pepper, then nestle the pieces among the vegetables in the pan. Cover and simmer until the fish is just cooked through, 5 to 7 minutes.
Divide the stew among bowls. Drizzle with the remaining 1 tablespoon olive oil and sprinkle with the remaining 2 tablespoons cilantro. Serve with the bread.
Veggies in the Dutch Oven:
Seasoned Cod:
Cod Nestled in the Mix:
Hot and Ready!
*For the croutons, I just cut pumpernickel bread in chunks, drizzled with olive oil and placed them in a 350 degree oven for about 5-10 minutes. Also, make sure that you get out your Tabasco sauce to drizzle over this stew; it gives it a wonderful kick!
*Portuguese-Style Fish Stew Recipe courtesy of www.foodnetwork.com
http://www.foodnetwork.com/recipes/food-network-kitchens/portuguese-style-fish-stew-recipe/index.html
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