Ever have a ‘what-to-do-with-what-we-have’ night?
Thought so. Here’s what I did with one of mine…
It’s fast: an hour or less from fridge to table.
It tastes good. (My test is whether or not at least 2 out of 3 comes back for seconds. It passed.)
It’s low cost: homegrown veggies, less than $3.00 in meat, and miscellaneous ingredients already on hand. Less than $5.00 to feed 4 people.
It’s healthy(ier). Compared to options requiring the same amount of time (which is often a big constraint), such as freezer entrees or take-out pizza, the organic veggies and fresh, very low fat meat (there’s no real grease in this sausage) are packed with vitamins and minerals.
So, with a pound of breakfast sausage, a bunch of golden beets and some red cabbage needing to be used, this is what I came up with for a low-cost, easy, quick and healthy dinner:
C. Ann’s Chunky Sausage “Borscht”
1 lb sausage (I used breakfast style but any kind can probably be used)
1/2 small head of red cabbage, quartered and sliced thick
8 small golden beets, halved and sliced thick
1/2 med yellow onion, diced chunky
1 XL vegetable bouillon cube
2 cilantro bouillon cubes
1/2 C cooked butternut squash, mashed
2 Tbs cranberry sauce
2 Tbs molasses
3 dashes liquid smoke (not needed if using smoked sausage)
In a large, heavy bottom pan (like a cast iron Dutch oven) over med-high heat, partly brown the sausage (if using a raw variety), breaking into bite-size pieces as needed.
Add onions and beets and continue to brown meat until sausage is about half done.
Add 2 to 2-1/2 quarts of water and remaining ingredients, stirring until mixed well.
Simmer, don’t boil, until beets are just done – approximately 20 minutes. The meat will be well done, and the flavors will be rich but not heavy.
Serve with crackers, bread, biscuits, corn muffins – whatever you wish – and cheese.
Mmmm… This calls for a sweet, creamy dessert. Like flan!
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