During the pandemic, I am taking taste-bud journeys as I self-isolate rather than physical journeys. Here is my adapted recipe for Sausage and Peppers Rice Bowl cooked in my Ninja 4-in-1 with Auto IQ number 13 Layered Bowl. With only few minor changes, I used the recipe directly from the provided Ninja cookbook.
In my effort to not waste food, I had bought some red, green, and yellow chopped bell peppers a few days prior and had forgotten about them in the fridge. So, I started to look through the Ninja cookbook to see if there were any recipes that called for bell peppers plus other ingredients I already had in either my freezer, my refrigerator, or my pantry. This recipe fit that criteria.
Conclusion: This recipe, by my wimpy-mouth standards, was one of the spiciest things I have ever made. By my 'brave-palette' younger brother's standards, he probably would have found this to be only somewhat spicy. To add a bit of crunch, I garnished the recipe with some pine nuts. The recipe was definitely within my tolerance zone; however, to neutralize the effects, I had a yummy dessert of some Chia Fruit Pudding that features plain yogurt as its major ingredient. That absolutely did the trick!
FYI - This recipe makes four serving. I ate one, and I stored one in the refrigerator to have the following day. I also made another round of Chia Fruit Pudding to be ready at the end of that meal, as well. As for the other two servings, I stored them in the freezer for two future meals.
The following day, to add a bit of creamy cheesiness and variety to the leftovers, I added some Mexican Cream. It made it a bit 'less hot;' plus, it was quite tasty, as well.
In my effort to not waste food, I had bought some red, green, and yellow chopped bell peppers a few days prior and had forgotten about them in the fridge. So, I started to look through the Ninja cookbook to see if there were any recipes that called for bell peppers plus other ingredients I already had in either my freezer, my refrigerator, or my pantry. This recipe fit that criteria.
Conclusion: This recipe, by my wimpy-mouth standards, was one of the spiciest things I have ever made. By my 'brave-palette' younger brother's standards, he probably would have found this to be only somewhat spicy. To add a bit of crunch, I garnished the recipe with some pine nuts. The recipe was definitely within my tolerance zone; however, to neutralize the effects, I had a yummy dessert of some Chia Fruit Pudding that features plain yogurt as its major ingredient. That absolutely did the trick!
FYI - This recipe makes four serving. I ate one, and I stored one in the refrigerator to have the following day. I also made another round of Chia Fruit Pudding to be ready at the end of that meal, as well. As for the other two servings, I stored them in the freezer for two future meals.
In case you're interested, this is the link to the blog post on making Chia Fruit Pudding.
This link will open in a new window.
Taste-bud Journey: Safe way to prepare Chia Fruit Pudding or Parfait
Recipe
- 2 tbsp olive oil
- 2 medium chopped & peeled onions
- 2 bell peppers, chopped
- 4 cloves garlic, minced (opt.)
- 16 oz. smoked sausage, sliced
- 1 1/2 cups uncooked jasmine rice
- 3 cups chicken broth
- 1.5 tsp sea salt
- 1 tsp dried oregano (I substituted Rosemary as I was out of the other spice.)
- 1/2 tsp garlic powder
- 1/2 tsp dried basil
- 1/4 tsp crushed red pepper
- Pine Nuts (optional garnish)
Procedure
- Step 1: Set to STOVE TOP HIGH and preheat pot for 5 minutes.
- Step 2: Heat oil in pot for 2 minutes. Then, add onions, bell peppers, and garlic cloves. Cook uncovered for 10 minutes, stirring occasionally.
- Step 3: Add all remaining ingredients to pot. Stir to combine. Then, cover pot.
- Step 4: Select Auto-IQ Layered Bowls: Recipe 13 and press the START/STOP button. It defaults to a cooking time of 25 minutes.
- Step 5: Stir and serve. Garnish with pine nuts, if desired.
Please note: This is the leftovers I enjoyed the next day. I stirred in a good quantity of Mexican Cream and microwaved it for 2 minutes. Once again, I garnished it with a handful of pine nuts. Quite tasty!
Cooking Sites that have inspired me:
Books written by Debbie Dunn:
Here is the Amazon Link to all anti-bullying curriculum books plus all children’s books written by Debbie Dunn (both paperback and Kindle). It will open up in a new window.
No comments:
Post a Comment