Tonight's dinner features more of the fresh veggies I included in last night's meal and a small serving of Italian Sausage. I'm not much for using processed foods, but our servings are small. I cooked one Turkey Italian Sausage and split between the two of us, so we got the sweet flavor without a large amount of sodium. The recipe was inspired by one in Clean Eating Magazine, June issue, where they used roasted pork. Here's my adaptation:
Ratatouille with Turkey Italian Sausage
1/3 small Zucchini, sliced
1/3 small Yellow Squash, sliced
1 Sweet Orange Pepper, sliced
1 Garlic Clove, minced
1/4 cup Yellow Onion, sliced
1 tsp. Fresh Oregano
1 tsp. Italian Seasoning
Sautee in olive oil.
1 cup Diced Tomatoes, canned without salt
1/2 cup Cooked Northern Beans (I use the Hanover Brand, cooked without salt, frozen)
1/4 tsp. Fennel
1 1/2 tsp. Balsamic Vinegar
1 1/2 Tbsp. Fresh Basil
Add to pan. Heat and mix with other ingredients.
1-2 oz. Turkey Sweet Italian Sausage, skin removed, sliced
Move vegetables to one side of pan. Brown and cook, turning as needed.
These Oat Bran Dinner Rolls were made with a Rye Starter I mixed Friday night. The original recipe did not include the Starter Recipe, so I searched the internet for one:
Rye Sourdough Starter
1/2 cup Rye Flour
7 Tbsp. warm Water
1/8 tsp. Dry Yeast
Mix in a large crock. Let set for 10 minutes. Cover and set in a warm place for 24 hours. The recipe is from Bitter Baker. I portioned the dough into 1/4 cup (#16 scoop) portions. If I make this recipe again, I'll use a smaller springform pan and brush the dough with egg white prior to baking. I was able to purchase most of the ingredients in amounts for 1 recipe at Mountain People's Co-op (the recipe calls for numerous spices, bran and flour). Oat Bran was not sold in bulk and I had to buy a package. So I'll have to find another recipe using that! The finished product was a little doughy in the middle, so we sliced in half and toasted prior to eating. Still yummy!
Have a great week!