I am obsessed with the show Chopped. Anyone else? I just love how intense and dramatic they make it. Plus it’s so fun to see what kind of things people come up with when faced with things like fruit-loops or rattle snake.
I do have one complaint though. NO MORE bread puddings/french toasts/crepes/nepolians for dessert. It’s been done. Too many times.
Anywhooo, I decided to give myself a sort of “chopped scenario” when making dinner the other night.
I had no idea what I was going to make, so I picked out 3 ingredients I had to use.
1/3 bottle Pinot Noir + Andouille sausage + a pint of mini tri-colored peppers
From these, an interesting dinner combination was created:
Andouille sausages cooked in wine + quinoa with tri-colored peppers + a bed of romaine dressed in honey+evoo
The sausages are pretty simple. I remembered seeing this technique on 30 minute meals one time, and always wanted to try it.
Wine Cooked Sausages
- place sausages in a sauce pan, fitting accordingly.
- cover with wine, about half way up the sausages.
- add about a tablespoon olive oil as well
- cook over medium-high heat for about 14 minutes, flipping the sausages half way.
- after 14 minutes, the wine should have reduced completely. Begin crisping the sausages. [about 1-2 minutes each side]
But, my favorite part of the meal was definitely the quinoa.
Quinoa with Tri-Colored Peppers
1/2 cup quinoa, rinsed
1 and 1/4 cup vegetable stock, divided
1 tablespoon butter
1/2 cup onion, chopped
1 cup tri-colored peppers, chopped [these are usually sold in pints, sub one kind of pepper if needed]
2 garlic cloves, chopped
Combine dry quinoa with 1 cup veggie stock in a small sauce pan. Cover and bring to a boil, lower the heat to medium-high and cook for 15 minutes. Let sit for an additional 3-5 minutes off the heat. Fluff with a fork.
Meanwhile, add butter to a saute pan over medium heat. Add onion and peppers + season with salt and pepper. Cook for 5-6 minutes or until tender. Add garlic and cook for an additional 3 minutes.
[the stock helps de-glaze the pan and pick up all the yummy brown bits]
Combine quinoa with pepper mixture + enjoy!
[Some fresh herbs would be great in this dish as well!]
For the salad, I just drizzled honey and extra virgin olive oil and dressed in S+P. My favorite way to dress romaine!
Now I just need a panel of judges to tear my dish apart. And some bread pudding.