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Italian Goulash

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I love Mom’s Goulash, and mostly refuse to make any other recipe.  But this one reminded me of my early cooking attempts, and I’m glad I decided to try it.  Before I knew how to make goulash, I used a jar of pasta sauce with the macaroni, and cooked some onion and green pepper in with the hamburger and stirred it all together.  It was good, but not really goulash at all.  Maybe it’s the stewed tomatoes, or the consistency (see bottom photo for a truer representation), but this one seems more goulash-y, and also much, much better.  The Italian sausage gives it another depth of flavor along with the homemade sauce.  Really good stuff.  Maybe not better than Mom’s, but still very good.

Italian Goulash

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Printable recipe with picture

1 tablespoon extra virgin olive oil
1 (20 oz / 1 ¼ lb) package sweet Italian turkey sausage
1 large onion, diced
1 (14.5 oz) can roasted diced tomatoes
1 (14.5 oz) can whole stewed tomatoes, cut up or mashed
1 (29 oz) can tomato sauce
3 tablespoons soy sauce
2 teaspoons dried basil
2 teaspoons dried oregano
2 cloves garlic, minced
2 cups uncooked elbow macaroni
Tomato juice for leftovers (optional)

In a large pot/stock pot, heat the oil over medium-high heat. Brown the meat and onions together until cooked through. Add the diced tomatoes, stewed tomatoes, tomato sauce, soy sauce, basil, oregano, and garlic. Stir together and bring to a boil, then reduce heat to simmer, covered, 20 minutes. Stir in the uncooked macaroni, recover, and simmer for another 20 minutes. Let stand for 5-10 minutes and serve.  The noodles will absorb the sauce over time, so if you have leftovers, it’s best to add a little tomato juice to them before reheating.

Veronica’s note: Your finished goulash will not be swimming in sauce like mine is in the picture.  I made it late the night before, and all the pictures looked like this:

So I added tomato juice (Mom’s trick) to some leftovers the next day and photographed them in natural light for a better photo.  So just combine the pretty clear & bright picture with the consistency of the above photo and you’ll get an idea of what your finished goulash will look like. :)

Recipe source: adapted from The Avid Appetite

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Butternut Squash Lasagna

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My friend, Lynn, shared this recipe with me in the early fall when my grass was still green, and as you can see from the green in my photos, I made it immediately.  I’m so glad I’m finally getting around to sharing it before winter squash and hot comfort meals are forgotten in favor of salads and meals that can be cooked without turning the oven on.  This is definitely one to try before winter gives way to spring.

Lynn said she makes it every fall, and sometimes adds Italian sausage and caramelized onions to hers. Well, those additions didn’t sound optional to me and I’m so glad I found the time to add them.  This is a rather involved recipe but definitely worth the time. Utter deliciousness! Slightly sweet & creamy squash, gooey cheese, with layers of flavor from the onions and sausage…a big winner with our whole family.

Butternut Squash Lasagna

Printable recipe
Printable recipe with picture

3-5 tablespoons olive oil, divided
1 (1 1/2- to 2-pound) butternut squash, peeled, seeded and cut into 1-inch cubes
1 large onion, diced
Salt and freshly ground black pepper
1/2 cup water
1 lb. Italian sausage
1/4 cup butter
1/3 cup all-purpose flour
4 cups whole milk
Pinch of nutmeg
12 no-boil lasagna noodles
2 1/2 cups shredded mozzarella cheese
1/3 cup Parmesan cheese, grated

Heat a tablespoon of oil in a heavy, large skillet over medium heat. Add the cubed squash and toss to coat. Sprinkle with salt and pepper. Pour the water into the skillet, cover, and simmer over medium heat until the squash is tender, about 20 minutes. Transfer the squash to a mixing bowl or food processor and mash. Season the squash purée to taste with more salt and pepper; set aside.

Heat 3-4 tablespoons oil in a skillet over medium heat and add the onion. Cook, stirring often, until the onions slowly turn brown and caramelized, adding additional oil if necessary, about 30-40 minutes. Stir into the squash.

Cook the Italian sausage in a skillet over medium heat, breaking it up and crumbling it with a spatula until cooked through. Drain and set aside.

Melt the butter in a medium-size saucepan over medium heat. Add flour and whisk for 1 minute. Gradually whisk in the milk. Bring to a low boil over medium-high heat. Reduce the heat to medium and simmer until the sauce thickens slightly, whisking often, about 5 minutes. Add the nutmeg. Season the sauce with salt and pepper to taste.

Preheat the oven to 375F. Lightly butter a 13×9 glass baking dish. Spread 3/4 cup of the sauce over the prepared baking dish. Cover the bottom of pan with one layer of lasagna noodles. Spread half of the squash purée over the noodle, then half of the sausage. Sprinkle with 1/2 cup of mozzarella cheese. Drizzle 1/2 cup of sauce over the cheese. Repeat layering once more, finishing with a layer of noodles covered only by white sauce.

Tightly cover the baking dish with foil and bake for 40 minutes. Remove cover, sprinkle the remaining mozzarella and Parmesan cheeses over the lasagna and continue baking until the sauce bubbles and the top is golden, about 15 minutes longer. Let the lasagna stand for 15 minutes before serving. Serves 8.

Recipe source: Mother Earth News with adaptation by Lynn S.

More squashy favorites…

Sausage & Spaghetti Squash Breakfast Pie – yes, you can have your breakfast casserole without all the carbs! A creation of my own that I’m pretty proud of. Seriously yum.

Garlic Chicken & Bacon Spaghetti Squash Alfredo – I don’t like pasta alfredo, but this…is heaven.

Slow Cooker Moroccan Turkey Stew…seriously one of my top favorite things I’ve eaten in the history of ever.

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