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sausages with peppers
Grilled Sausages with Pepper and Onions

basmati pilaf
Summer Basmati Rice Pilaf

ratatouille salad
Cold Ratatouille Salad

Menu Plan for the week of August 30, 2013: Day 5 Recipes

Sausages with Pepper and Onions
Summer Basmati Rice Pilaf
Cold Ratatouille Salad

Cooking time:  25 minutes for menu      Cooking schedule: see below for instructions

       This should finish off the ratatouille. From the 1/2 green pepper left from the ratatouille: 1/4 goes in the pilaf and the other 1/4 with the whole pepper for the sausages. Take a slice from the tomatoes for Wed. for the pilaf as well.

Grilled Sausages with Peppers, Onions            Preparation and cooking time: 25 minutes
   Served in a bun this is more common as 'street food', but I prefer it without: more veg and less bread.... Use any kind of sausage you like: bratwurst, Italian, turkey, pork, beef, hot or not,

4 - 6 sausages, 12oz total (360gr) weight
1 1/2 bell pepper 
1 onion
1 tbs olive oil

Slice pepper and onion about 1/3" (1cm) thick.  Put olive oil in large bowl, add pepper and onion, toss well to coat.  Put into 'grill pan' (a metal or foil pan dedicated to use on the grill) or onto a mesh grill pan (the idea is not to have the stuff fall through the grate into the fire....) Cook over medium heat 10 - 15 minutes, until they have a nice color.  Cook sausages about the same amount of time - or until done. 
you can sauté the whole lot in a nonstick skillet: start with the peppers and onions and 1 tbs olive oil.  Add the sausages after a bit.

Summer Basmati Rice Pilaf                                 Preparation and cooking time:  20 minutes
   A simple addition of some tomato and pepper adds flavor and color to Basmati rice.  We're just using bits from other dishes....

1/2 cup Basmati rice
1/4 green bell pepper   part of the one from Friday
1/4 onion
1 tsp olive oil
1 cup (8oz, 240ml) chicken stock
1/4 tomato

Chop onion and pepper.   Melt butter in a small saucepan over medium heat.  Add onion, pepper, and sauté about 3 minutes, or until softened.   Add rice and sauté, stirring for 2 - 3 minutes longer.  Add stock, cover and cook rice for 15 minutes or length of time on package. 
Roughly chop tomato. When rice is done, fluff with a fork, stir in tomato and serve. 

Cold Ratatouille Salad                                                  Preparation and cooking time: 5 minutes
   Another simple dish using leftover ratatouille.

leftover ratatouille
1 tbs salad olive oil
2 tbs Balsamic vinegar
1 tbs fresh snipped basil

In small bowl whisk together oil and vinegar.  Stir into ratatouille.  Sprinkle with basil and serve.

Note:  If you have some olives or feta lurking in the fridge, chop and add!

Cooking schedule: 25 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
medium bowl, large bowl, whisk, small saucepan with
lid, barbecue grill, grill pan or large skillets

Turn on / light barbecue grill
Slice peppers, onion
Remove a bit of pepper, onion for rice, chop
Sauté chopped onion, pepper for rice
Combine sliced onion, pepper with oil
Start to cook onion, pepper for sausages
Add rice to saucepan, sauté

Add stock to rice, cover, simmer
Start to cook sausages
Mind the peppers, onions
Whisk oil, vinegar for ratatouille
Add ratatouille, stir well
Snip basil, add to ratatouille    
Turn sausages
Cut thick slice of tomato, roughly chop
   Pause while everything finishes
Fluff rice, add tomato, stir
Remove sausages, peppers, onions
Serve all

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