Lunch/Dinner

Sausage Patty Sandwiches

Listen to Episode 62: Sausage Patty Sandwiches

Ingredients:

  • Red, orange, and yellow peppers, cleaned
  • Provolone cheese
  • 2 lb loose Italian sausage
  • 1 egg
  • 1 c seasoned Italian bread crumbs
  • Ciabatta buns
  • Olive oil

Directions:

  • Rub washed peppers with olive oil. Place on a foil lined baking sheet.
  • Roast in oven at 400°F (convection) until skins begin to brown and bubble.
  • Place in a pot with a lid to cool. This helps the skins to come off. Once cooled, remove skins and set aside.
  • Mix sausage, egg, and bread crumbs together well. Make into patties. Bake at 375°F for 30 minutes.
  • Brush both insides of ciabatta buns with olive oil. Add sausage patty, cheese, and roasted pepper.
Lunch/Dinner, Side Dishes, Vegan

Country Coleslaw

Listen to Episode 58: Side Dishes

Ingredients:

  • 1 large head cabbage, shredded
  • 1 large green pepper, sliced paper thin
  • 2 medium onions, sliced or chopped
  • 1 medium jar pimentos, drained
  • Carrot, grated (opt.)
  • Dressing (listed in directions)

Directions:

  • To make the dressing, mix 1 c salad oil, 1 c sugar, 3/4 c white vinegar, 1 1/2 tsp salt, and 1 tsp celery seed. Boil for 2 minutes.
  • Mix all vegetables in a bowl. If onions are sliced, separate the rings.
  • Pour the hot dressing over vegetables. Cover tightly and refrigerate overnight.
  • Stir in the morning or before serving. Drain the dressing off before you serve.
  • If the cabbage is very large, make another half batch of the dressing.
Lunch/Dinner, Soup, Vegan

Five Can Chili

Listen to Episode 25: Five Can Chili

Ingredients:

  • 2 cans diced tomatoes
  • 2 cans beans
  • 1 can tomato soup
  • 1-2 cans water
  • 1/2 – 1 lb meat, pre-cooked (or cubed yams) – Optional
  • 1 1/2 Tbs chili powder
  • 1 tsp cardamom
  • Chopped veggies

Directions:

  • Put all ingredients into a 4 quart or larger crockpot. Mix well.
  • Cook on low for 6-8 hours. If using fresh yams or sweet potatoes instead of meat, plan to cook 2-3 hours longer or cook on high as they will take longer to cook.
  • Serve with cornbread or a good homemade bread.
  • Use ground beef, turkey, or hot sausage. For vegetarian or vegan, use yams or sweet potatoes. You can even make it without, for a more soup-like chili.
  • Also optional: chopped peppers, onions, or tomatoes.
Lunch/Dinner

Crockpot Pulled Italian Beef

Listen to Episode 12: Hot Italian Beef

Ingredients:

  • 2-3 lb beef roast – chuck or English cut, fat removed
  • 1 12-oz can dark beer
  • 1 12-oz jar (drained) pepperocini peppers
  • 2 Tbs Italian seasoning
  • 1 Tbs minced garlic
  • 1/2 tsp each: salt, pepper, garlic powder

Directions:

  • Trim fat from beef, set aside. Put seasoning, garlic, beer, & peppers into the crockpot. Place beef on top.
  • Season beef with salt, pepper, & garlic powder.
  • Cook 8-10 hours on low.
  • Remove beef from crockpot. Carefully remove peppers from juice to a bowl. Shred beef and return to crockpot.
  • Serve on hard rolls with juice for dipping. Serve peppers the on side – they are hot!