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Option: Cook one pound of pasta and divide it between one 9×13-inch baking dish and one eight-inch baking dish. Divide all of the sauce between the two dishes. Freeze one (with the cheese) and bake the other. Use 3 1/2 cups shredded mozzarella and 1 cup shredded cheddar.

Second option: Use the extra pasta sauce as a base for pizza, or cook more spaghetti and use it for lunches the next day.

Kinda Sorta Jambalaya with Sausage and Peppers

Sausage and Pepper Jambalaya (Supplied photo) (for Renee Kohlman harvest recipes supplement)
Sausage and Pepper Jambalaya Supplied photo

This is a one-pot, kid-friendly meal that can easily be thrown together on a busy weeknight. It’s got loads of flavour from the sausage and spices, and plenty of bell peppers to make things pretty. You can customize the heat as you like, with more or less hot sauce depending on the heat preference of those you are feeding.

2 tbsp. canola oil, divided

1 medium onion, diced

3 cloves garlic, minced

1 red bell pepper, diced

1 orange bell pepper, diced

1 green bell pepper, diced

2 stalks of celery, sliced

1 lb. of Andouille, Italian sausage or Chorizo sausage, removed from casings and cut into chunks

2 1/2 cups low-sodium chicken broth

1 1/2 cups canned diced tomatoes

1 1/2 cups rinsed long grain rice (I like basmati)

1 tsp. (or more!) of your favourite hot sauce

1 tsp. salt

1/4 tsp. pepper

1 tsp. dried thyme leaves

1 tsp. dried oregano

1/2 tsp. smoked paprika

generous pinch (or more!) of cayenne pepper

2 green onions chopped, for garnish

Lemon wedges, for garnish

1. Preheat the oven to 350F.

2. Over medium-high heat, warm 1 tbsp. of canola oil in a three-quart ovenproof braising pan. Alternatively, you can use a Dutch oven for this step. Add the onions and garlic, cooking for a few minutes. Stir in the peppers and celery, cooking for a few minutes longer until the peppers are tender crisp. They shouldn’t be completely soft. Transfer the mixture to a medium bowl, and set aside.

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