Spicy Sausage Wraps with Onions and Spinach

I posted this recipe on Facebook before my blog even got started.  I've added some pictures (after digging up my old, not-so-wonderful camera) and made a few changes.  My husband claims this is one of his favorite recipes.  They're yummy.  They're easy.  Make them.

I saw this tasty, inexpensive recipe in the local newspaper while on vicarage.  The original recipe calls for spicy turkey sausage meat, but you can use any variety of turkey or pork bulk sausage.  Of the co-op varieties, I've used both the Italian and the Amish-style pork sausages.  To keep the spicy flavor, I usually add 1/4 tsp. red pepper flakes or cayenne powder at the end.  I buy my tortillas at Aldi; a 10-ct. package is $.99.  (Unfortunately, the Aldi brand doesn't seem to freeze as well as others.)  Aldi also has fairly reasonable prices on chunk cheese (about $2 for 8 oz.) if you can't find it at the co-op or on sale elsewhere.  I also use the Aldi Parmesan/romano cheese blend ($2.39)--admittedly not as good as fresh Parmesan, but it's my favorite "brand" of the pre-grated stuff.

Spicy Sausage Wraps with Onions and Spinach
Time:  30-45 minutes
Serves: 4-6

1 lb. bulk sausage (turkey or pork, spicy if possible)
1 Tb. olive oil
2 medium onions, thinly sliced (about 4 cups)
8 cups chopped fresh spinach (I just use the whole 10-oz. bag)
1 Tb. minced garlic
8 oz. mozzarella cheese, shredded
1/3 cup grated Parmesan cheese
ground black pepper, to taste
1/4 tsp. red pepper flakes OR 1/4 tsp. cayenne powder, optional
six 8-inch flour tortillas

In a large skillet over medium-high, cook sausage meat until no longer pink, about 6 minutes.  Drain; transfer sausage to a paper towel-lined dish and set aside.

Return skillet to the stove over medium heat.  Add oil and onions, then saute until golden and softened, about 9 minutes.  Stir in the garlic; cook 1 minute.  Add spinach; cover the pan and cook, stirring occasionally, until the greens are tender, 4 to 6 minutes.  Stir in the reserved sausage until mixture is well combined.  Gently stir in the mozzarella and Parmesan.  Add red pepper flakes or cayenne pepper, if desired.  Season with pepper.

Divide filling among the tortillas.  Roll up, placing the wrap seam-side down on a microwave-safe plate.  Microwave until heated through, about 1 to 2 minutes.  (Alternatively, heat wraps in a 350 F oven for 5-7 minutes.)

Shrimp and Sausage Gumbo

Fat Tuesday is coming up next week, and while I don't usually do much to celebrate (other than pigging out on more pączki than I care to reveal), I can't think of a better time to post a recipe for a mouthwatering Louisiana favorite--gumbo.

I tried this recipe for the first time tonight, and I'm not going to lie--it took me two hours, from chopping vegetables to cooking the roux to simmering the whole vat of tastiness.  It was completely worth every minute.  I don't know that much about Creole or Cajun cooking, but I do know the more time spent on a roux, the better.  (Some people will cook it for an hour or more, but I'm just not that ambitious.)  I did decide to cook it a little longer than the recipe specified, resulting in a beautiful dark roux and a nice, deep flavor.

Don't be intimidated by the ingredient list.  After tasting the finished product, I decided it needed some extra flavor, so I added a dash of several ingredients that are common in Cajun spice blends.  You could just add a tablespoon of Cajun spice instead.  The original recipe called for andouille sausage, but I substituted a package of smoked pork sausage from the co-op.  If you're going for authenticity, use the andouille, or even chorizo, but I thought the smoked sausage worked fine.  I found the okra on clearance at Meijer.  Try to use fresh okra if you can.  It's included as a thickening agent, so don't leave it out unless you hate okra (in which case you shouldn't be making gumbo in the first place).  For tips on finding a decent deal on shrimp, see my scampi post.  The remaining ingredients (including the Cajun "holy trinity" of onion, bell pepper, and celery) are all regularly available at the co-op.

You'll want to prepare all your ingredients in advance, so you can add them quickly as needed.  Most of the time is actively spent cooking, so call up a friend or turn on some music once you get the roux going.  (I called my dad while he was working on some equally labor-intensive homemade pizza--he probably got sick of hearing about how good my gumbo was smelling.)

Shrimp and Sausage Gumbo (based on this recipe)
Time:  1 1/2 to 2 hours
Serves 4

1/2 cup vegetable oil
1/2 cup all-purpose flour
1/2 cup onion, minced (about 1 small)
1/2 cup green bell pepper, minced (about 1 small)
1/2 cup celery, minced (about 2 stalks)
4 cups (1 quart) chicken broth or stock
2 bay leaves
1/2 pound andouille sausage or chorizo (or substitute 1 pkg. smoked pork sausage), cut into 1/2-inch-thick rounds
1/2 pound fresh okra, trimmed and cut into 1/2-inch-thick rounds
1/2 pound raw shrimp, peeled and deveined
1/2 tsp. salt
1/4 to 1/2 tsp. cayenne pepper
1/4 tsp. freshly ground black pepper
dash each of oregano, basil, thyme, garlic powder, and paprika
3 cups cooked white rice
Tabasco or Frank's Red Hot sauce, optional

In large stock pot over medium-high heat, heat oil.  Reduce heat to medium-low and whisk in flour.  Cook, stirring frequently with wire whisk (don't use a spoon), until mixture becomes dark brown and has intensely nutty aroma, about 25-30 minutes.  (Take your time on this.  Don't try to brown the roux too quickly or it will burn.  You'll need to whisk the roux almost continuously, especially as it darkens, so this is where you turn on your House reruns.)

Stir in onion, pepper, and celery and cook, whisking frequently, until vegetables soften, about 2 minutes.  Gradually whisk in broth.  Raise heat to medium and bring to a simmer, then reduce heat to medium-low and simmer uncovered, stirring frequently (you can switch to a spoon), until mixture has thickened, 15-20 minutes.

Add bay leaves, sausage, and okra and simmer, uncovered, until okra is tender, about 15 minutes.  Add shrimp, salt, cayenne, black pepper, and herbs; simmer until shrimp is just cooked through, 4-5 minutes.

Serve gumbo over rice (about 1/2-1/3 cup per person) in large bowls.  Add hot sauce to taste, if desired.

Cheesy Brat Casserole

Comfort food (kuhm-fert food) n. 1. simple, home-style food that brings comforting thoughts of home or childhood. 2. Cheesy Brat Casserole.

This stuff is amazing.  It's the ultimate potluck dish.  Potatoes?  Check.  Cream of mushroom soup?  Check.  Canned veggies?  Check.  Loads of melty cheese?  Of course.  Toss in a pound of bratwurst and you've got the casserole of your dreams, all co-op supplied, I might add.

I was given this recipe along with a wedding gift from a friend at my home congregation.  It's actually called "Cheesy Brat Stew," but since it's nothing like a stew and everything like a casserole, I'm calling it a casserole.  You can call it whatever you want--just make it.

Cheesy Brat Casserole
Time:  1 hour, 15 minutes
Serves: 6

6 fully cooked bratwurst or Polish sausage (1 lb.), cut into 1/2-inch pieces (I used a package of Cajun brats, which added a nice kick, and I broiled them to get them all browned and beautiful)
4 medium potatoes, cooked, peeled, and cubed (I used red potatoes and left the skins on; I cooked them in the microwave for about10 minutes, turning halfway through)
1 (14-16 oz.) can cut green beans, drained
1 (10 3/4 oz.) can cream of mushroom soup
1 cup (4 oz.) shredded cheddar cheese
1 small onion (or half a large onion), chopped

In a 3-quart casserole, combine all ingredients.  Bake, covered, at 350 F for about 45 minutes.

Can be made ahead and put in the refrigerator.

Tuscan Potato Soup (Zuppa Toscana)

 
Nothing is quite so warm and comforting as a big pot of soup in the fall and all through the winter.  This one is a copycat version of Olive Garden's Zuppa Toscana; it's based on this recipe from a friend of a friend.  Most of the ingredients, including bacon, Italian sausage, potatoes, onion, and garlic, are regularly available from the co-op.  You can sometimes get chicken broth there, too, but I usually just buy a container of bouillon, which is fairly inexpensive and keeps well.  Just reduce the amount of salt if you use bouillon or another high-sodium broth.  As for the other ingredients, kale is less than $1 a bunch, and you can chop the leftovers and freeze them in 2-cup amounts for use the next time you make this or a similar soup.  If you don't have half-and-half, you can also substitute 2% or whole milk plus an ounce or so of cream cheese.

Tuscan Potato Soup (Zuppa Toscana)
Prep time:  30 minutes
Total time:  1 to 1-1/4 hours
Serves:  8

5-1/4 cups chicken broth (or three 14-oz. cans)
9 cups water
3-5 pieces bacon
1 lb. bulk Italian sausage
4 large potatoes, skin on and cut into bite-sized chunks
1 large onion, finely chopped
3 garlic cloves, minced
1 T. olive oil
2/3 cup half-and-half (or 2/3 cup milk plus 1 oz. cream cheese)
1/2 to 1-1/2 tsp. salt (use the larger amount if using homemade broth or stock; otherwise 1/2 tsp. is plenty)
1 tsp. black pepper (or more, to taste)
1/4 tsp. ground cayenne pepper
1/2 tsp. mustard powder
2 cups kale leaves, chopped

1.  In a large stock pot combine water, broth, salt, and potatoes and set to a low boil.
2.  In a separate pan fry bacon until slightly crispy and set aside; discard bacon grease.
3.  In the same pan used to cook bacon, add Italian sausage, onion, and olive oil and simmer on low until sausage is browned and the consistency of hamburger.
4.  Chop bacon into small shreds (use food processor to save time) and add to the cooked sausage, then add entire mixture to the soup pot.
5.  Mix garlic, spices, and half-and-half (or milk/cream cheese) into the soup pot and simmer, covered, for 30 minutes.
6.  Five minutes before serving mix in the chopped kale leaves.