It's funny how sometimes the simplest recipes I want to post stay in the queue for the longest time.
I haven't been quite sure what to write for the past few weeks. Well, that's not entirely correct, I have had thoughts about it but have wondered if I'd just be rattling off about stuff that no one really cares about and are entirely unrelated to this dish. But, then I go back to the whole this-is-my-blog-and-I-can-write-about-whatever-I want-to-write thing. I am trying to not care what others think, but that is always hard. So here are some thoughts and things that have happened since the beginning of February.
The Weather—It finally, finally rained at the end of February. I was pretty worried that it never would and California would be in a horrible drought and everything would turn brown before March. But that did not happen and we got a few drops and snow in the mountains. I can't say much about summer drought conditions in California this year but it's better than nothing at all. Also, it hailed hard in Sacramento. I was in the mountains when that happened so I missed it but, being in real snow was excellent, too.
Vero—I was pretty anxious when Vero went "viral" a week ago. I was curious but at the the same time, reluctant to sign up for another social media and have another thing to keep track of. I stopped with Steller Stories because it was a lot of work, I'm not on Twitter, I'm barely on Facebook and even less so on Snapchat these days. Mostly, I'm just on Instagram which has it's own set of complications and everyone who is always grumbly about the algorithm. But, we will talk about that another day.
Lettering—Speaking of Instagram, at the beginning of January, I signed up for a weekly hand lettering challenge with Lauren Hom. For those of you who don't know what hand lettering is, it's like typography meets design meets calligraphy meets handwriting. It's something I have always been interested in but have never formally practiced. When I was younger, I used to spend a copious amount of time writing things out in fancy letters. Instead of doodling objects or people during class, I'd be doodling words and phrases but then I kind of forgot about it. I explain this whole story here. Needless to say, I have been enjoying the mental exercise and a different form of creativity. Like most creative people, I get in ruts where I am completely drained of any creative energy. These past few weeks have felt like that where I am just stuck and feel like I am doing the same thing over and over. It's good to try something different, something that you don't have much practice in so you can rework the muscles that have gone on autopilot. Other cures for this for me are reading, cleaning and being out in nature.
Other random things—Family complications and complexities, I need to work on my portfolio since it still seems like I am a student, the recipe page on this blog is still an un-alphabetical disorganized disaster, it's tax season and I'm always mentally telling myself to stop checking Instagram so much. But, I do learn some interesting things on it. Like, how to clean stemware so there are no spots, lettering tips and tricks, the pros of sous-vide and Winter Olympics updates. Also, lately I've been watching Ugly Delicious. I like David Chang's take on foods that are deemed "ugly" because they are not the most visually beautiful but often the most tasty (kind of like this dish). I was initially a little on edge that he is so opinionated about certain things but I think he comes from a good place and perspective and wants to figure out the why in food. Watch it if you're looking for something new!
Despite life being kind of all over the place these last few weeks, one of the things that has remained my rock has been food making. I've since made a chuck roast, Chinese pork, bok choy and tofu, a Black Forest Cake but with raspberries instead of cherries, dumplings for like only the second time in my life, lentil soup that I thought was split pea until I wondered why it was so brown, an upside down lemon plum cake, cookies that broke the Internet and some blondies. I will share both of the last two things soon. I am also still slowly trying to clean out my pantry and freezer. It sometimes works and sometimes doesn't.
With this dish, I made it to use up the last package of chicken and apple sausage in my freezer along with these leftover vegetables from a photo shoot at work. If you ever drive on State Route 37 in California, in between Sears Point and Black Point, you may know what I mean.
This dish was something that was in an ex-boyfriend's family cookbook. When we were together, we made it often because it was easy and delicious. I've always kept this recipe in the back of my head for the same reasons of ease and deliciousness. This is often the recipe I go to when I want a quick and easy dinner. I've made it twice since the beginning of the year so it will be on the back burner for even longer. I'm sure I will get back to it soon. I've eaten it for breakfast, lunch and dinner. It's great with a fried egg and some toast, or topped over rice or pasta.
I am personally a fan of not just using only red peppers but also an orange or a yellow pepper. Maybe they do all taste the same or I prefer the colors better but you can use any colors you like (except green, those definitely taste different). I also have a preference for Aidells Chicken and Apple Sausage but use any substitute you like for that as well!
Here's to a pleasant spring and a hopeful return of creative energy!
Sausage, Onions and Bell Peppers
Yields: 6 servings
- 2 tablespoons olive oil
- 1 package, chicken and apple sausage, ⅛-inch slices
- 1 red onion, quartered and sliced into ~2-inch long strips
- 2 bell peppers, sliced into ~2-inch long strips
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
Heat olive oil in a large skillet over medium-high heat. Add in the sausage slices, red onion strips and bell pepper strips. Sauté for 20-25 minutes or until the sausage is browned and the onions and peppers have softened. Stir, every five minutes to distribute the cooking surface area. Add salt and black pepper during the last five minutes of cooking.
Serve with a fried egg or over pasta or rice.