Spinach Gnocchi and Sausage in Tomato Sauce

Ingredients

€        1 Lb. Spicy Stadium Sausage (pork)

€        1 Tbls. EVOO (extra-virgin olive oil)

€        2 Small Shallots, finely chopped

€        4 cloves Garlic, minced

€        1/4 Cup Dry white wine

€        1 Can (28 ounces) whole plum tomatoes with juice, crushed by hand

€        1 can (14 1/2 ounces) tomato sauce

€        1 Tsp. of Ground Basil

€        ½ Tsp. crushed Red Pepper flakes

€        Coarse salt and freshly ground pepper

€        Spinach Gnocchi

€        Thinly shaved parmesan cheese, for serving           

Directions

1. Heat oil in a large saucepan over medium heat until hot but not smoking. Add onion and garlic; cook, stirring occasionally, until onion is translucent, 5 to 7 minutes. Add wine; cook until most liquid has evaporated. Add tomatoes and juice, tomato sauce, basil, and red pepper flakes. Reduce heat to medium-low; simmer until slightly thick, about 30 minutes. Season with black pepper. Remove from heat; cover to keep warm.
2. Bring large pot of salted water to a boil; add the gnocchi and when they rise to the top (after about 2 minutes), continue to cook until tender, one minute.  Drain in colander or transfer gnocchi with a slotted spoon to pan with sauce. Simmer for 10-15 minutes.  



Mini-Potato Puff Casserole (One Dish Meal)

CLICK HERE TO DOWNLOAD ORIGINAL WORD VERSION OF THIS RECIPE WITH PICTURES
This is one of those recipes that you can probably make with items you already have in the refrigerator or freezer.  The wonder is in the simplicity of ingredients and the ability to prepare an entire meal in one cooking vessel. For this cook I have chosen my Emile Henry 3.4 Qt. Flame® Top Brazier instead of Cast Iron and added a few MINOR tweaks from Fire Egger's original.

Flank Steak Stir Fry II (Sustainable, Organic)

Missouri Legacy Beef Flank Steak (Columbia, MO) was once again the centerpiece for tonight’s stir fry. Sustainably raised beef is the best for sure an combined with organic veggies it completes a fast and satisfying dinner experience.  We used as much sustainably raised ingredients as we could this time around. 

Ingredients
1 lb. Flank Steak (sliced into slightly larger than bite size pieces)
6-8 Medium Shallots – Organic (chopped)
1 12 oz. can of Baby Corn - Organic
1 8 oz. can of Sliced Water Chestnuts
1 Medium Green Bell Pepper - Organic (sliced thin)
1 Medium Yellow Bell Pepper - Organic (sliced thin)

1 Small Red Bell Pepper – Organic (sliced thin)
House of Tsang Wok Oil
6-9 oz. (to taste) House of Tsang Sweet and Sour Stir-Fry Sauce
2 + Tbs. Minced Fresh Garlic (organic)


Preparation
1. Marinate the beef with Country Bob’s Seasoned Salt and Garlic Pepper 3-4 hours prior to cooking.

2. Fire up the BGE and let it come to full flame while you prepare your ingredients; Drizzle Wok Oil into hot Wok and add the minced garlic, shallots.
3. Immediately stir in the flank steak stirring constantly until done
4. Dump in Veggies and add more Wok oil around the edges of the pan; stirring constantly until peppers are 'limp crispy'
5. Add desired amount of Sauce, bring to temperature, remove and serve over white rice.

Served up with a nice Tomato, basil, Mozzarella salad on the side....