"Brooklyn1" <Gravesend1> wrote in message
...
> On Wed, 22 Dec 2010 07:52:11 -0500, George >
> wrote:
>
>>On 12/22/2010 1:04 AM, Julie Bove wrote:
>>> I'm not sure how to do this. MIL made this all the time but I don't
>>> like
>>> Italian sausages and didn't eat them. I know sometimes she put them in
>>> the
>>> gravy (red sauce) and served over pasta. When she did this, my husband
>>> would pick them out because he hates the gravy.
>>>
>>> In my mind somehow I am confusing these with fajitas I think. Do I put
>>> onion in there as well?
>>>
>>> If I don't put them in the red sauce, how do I serve them? Can I just
>>> serve
>>> them along with some rice or potatoes? Is it served on a bun?
>>>
>>> I bought some sausage at Costco because it is so cheap there, but I have
>>> far
>>> more than I can use in the casserole recipe. I do plan to make that for
>>> Christmas morning and also New Year's day. They expire on Jan 1. I do
>>> not
>>> want to put them in the freezer because I know they will never get eaten
>>> if
>>> I do. I will never eat them. Daughter will eat them in the casserole
>>> but
>>> not sure she will eat them otherwise.
>>>
>>> If I do make them in gravy, I can just eat around them. And I can just
>>> pick
>>> them out for husband. He will eat them when made that way. He just
>>> doesn't
>>> like a lot of the gravy.
>>>
>>> Thanks!
>>>
>>>
>>I never heard of making sausage and peppers with gravy. Your fajita
>>example is a lot closer to the classic version. Just cut up a bunch of
>>onions and bell peppers and fry with the sausage. As an option you can
>>add say banana peppers.
>>
>>Serve on some good quality hoagie buns. Done.
>>
>>http://recipes.kaboose.com/img/Kab_S..._2_rdax_65.jpg
>
> Yup, that'll work... but it's often also served with a big dollop of
> tomato sauce, and often served "parm", with mozz on a quick trip under
> the broiler. I mostly prepare the sausage by simmering about 30
> minutes, then dump the water to remove a lot of the salt and fat. Then
> brown in olive oil, over low heat turning so all sides are browned...
> during this process is when I'd add peppers, onions too, and a little
> minced garlic, some crushed red pepper if I'm in the mood. But after
> browning I typically place the saw-seege into a pot of tomato sauce
> for further cooking on lowest setting... then serve with pasta.
> Almost:
> http://i52.tinypic.com/i5xhs5.jpg
> Mangia Guido!:
> http://i56.tinypic.com/15i9ks3.jpg
>
> I hate being served pasta entirely coated with sauce, looks like plate
> scrapings.

Ooooh! Husband does love the hot pepper.

I do remember MIL using a lot of sauce on her pasta and this was the problem
for my husband. I happen to like a lot of sauce myself. I usually eat
pasta with green beans and I will put the sauce on the beans as well.

"sf" > wrote in message
news
> On Wed, 22 Dec 2010 11:16:20 -0600, Andy > wrote:
>
>> I squeeze the hot Italian sausage coil contents into the pan, chop into
>> bite-sized bits and brown like burger. I'll spice the meat all over
>> instead
>> of just the casing. It cooks faster, renders out more grease and tastes
>> spicier throughout. And I don't have to tend to grease blisters in the
>> casing with a long wood kabob skewer to poke them open, HOT grease
>> fountains into the air. The rendered fat is suitable to wilt the onions
>> and
>> peppers, imho.
>>
> FYI... prick them *before* you cook them and you won't have those
> geysers of grease.

I have read to do this.
> --
>
> Never trust a dog to watch your food.

"sf" > wrote in message
...
> On Wed, 22 Dec 2010 10:35:19 -0800, "Julie Bove"
> > wrote:
>
>>
>> "Janet Wilder" > wrote in message
>> eb.com...
>> > On 12/22/2010 6:26 AM, Jim Elbrecht wrote:
>> >
>> >> IME sausage usually doesn't do that will in the freezer--- but for
>> >> some reason the Sam's Club hot gets hotter and the sweet stays
>> >> excellent for a couple months.
>> >>
>> >
>> > I've had excellent experience freezing Sam's Club's sweet Italian
>> > sausage.
>> > We don't buy the hot, so I can't comment.
>>
>> I know it will freeze, but... Husband is the only one who will eat it.
>> And
>> given that he now lives in CA and we never know when he will be home, I
>> want
>> them to be used up when he leaves. I need my freezer space!
>>
> Glad to hear he's living elsewhere now. One less pain in the neck to
> deal with and less disrespectful behavior for your DD to mimic.

Yes.

"sf" > wrote in message
...
> On Wed, 22 Dec 2010 10:34:25 -0800, "Julie Bove"
> > wrote:
>
>>
>> "sf" > wrote in message
>> ...
>> > On Wed, 22 Dec 2010 09:36:22 -0600, Janet Wilder
>> > > wrote:
>> >
>> >> In former times when bread-eating was permissible, I'd put the
>> >> sausages
>> >> on a hoagie roll and top with the peppers and onions. A susage and
>> >> pepper sandwich was one of my favorites at Italian festivals in New
>> >> York
>> >> City or New Jersey on the boardwalk in Keansburg. I do not remember
>> >> red
>> >> sauce ever on one of them.
>> >
>> > I love Italian sausages in a roll, but I don't use peppers. I do it
>> > California style with sliced tomato, onions and avocados (+ some
>> > decent mustard).
>>
>> Avocado sounds kind of weird on that.
>>
> It's delicious. Don't you ever add avocados to a BLT?

I don't add them to anything. I can't stand the taste or texture of them.
They seem to be more of a California thing. Here they are not commonly used
but occasionally you'll see something on the menu with the name "California"
in it and it will have avocados on it.

I had a friend who used to cut them in half, then pour Worcestershire sauce
in the little hollow where the pit had been and then eat them. She tried
time and again to get me to like them. But it never happened.

"Doug Freyburger" > wrote in message
...
> Julie Bove wrote:
>> "Doug Freyburger" > wrote:
>>
>>> My can't is the bread - I am wheat intolerant and I am not willing to
>>> deal with the symptoms from the bread. I've had sauage over rice and
>>> it's fine. It's even better over root veggies.
>>
>> Yeah. Daughter can't have wheat either. We use pasta made of rice, corn
>> or
>> quinoa.
>
> We haven't bought wheat noodles since my wife decided the quinoa ones
> are just as good. I consider not having any wheat noodles in the house
> an over reaction. After all my wife has no symptoms from eating wheat.
> She says it makes it that much easier to not have to remember. I'm
> more forgetful than she is.
>
I can have wheat but I can't have eggs. So for me the alternate pastas are
fine. Yes, I know there are a few of those that do contain egg but most do
not. Whereas most wheat pastas even if they do not contain egg are
manufactured on the same lines.

Another issue is the boiling of the pasta and the draining. I have heard
that it can be next to impossible to get the minute particles of wheat out
of any scratches or crevices or seams or whatever might be in the pot or
colander. I don't personally use a colander to drain my pasta. But I know
a lot of people do. So cross contamination isn't an issue there at all.

I tend to use rice pasta for things with red sauce. I also use it for faux
pierogies, chicken and noodles, beef and noodles, etc. I might use corn
pasta if I plan to reheat it. I use a rice and quinoa blend for tuna
casserole and I use a quinoa and corn blend for pasta salad.

> For the anti-gourmet the brand with the bunny on the label has mac and
> cheese with rice noodles. Not as good as Kraft but it does work.

Yes. I thought I liked DeBoles or Pastorio better until I tried that kind
again. The macaroni is bigger. I do add some shredded cheese to it for
more protein.
>
>> She eats Ener-G bread which I don't think would work with this.
>
> Ener-G brand gluten free bread is more flavorless than sawdust, but it
> doesn't have the good texture of sawdust. And since I'll wear a mask
> rather than get sawdust blown into my mouth in the future I give it a
> double thumbs down. I'd rather pass on bread entirely than bother with
> this bread that seems to be made from the contents of a vacuum cleaner
> bag. Nasty stuff.

I know most people don't like it but it doesn't contain egg or dairy which
is why it is safe for her to eat at any time. She has outgrown egg and
dairy allergies but is supposed to limit her intake to twice weekly to
prevent the allergy from coming back. She only likes the rice starch loaf
which I can only get directly from them. She will occasionally eat one of
their buns or rolls but is less than thrilled with them.
>
> I have found millet bread - sweet but otherwise as good as regular
> bread. Some corn bread recipes are wheat free - Cracker Barrel's corn
> bread might be wheat free or very low wheat as it does not trigger my
> symptoms. I can eat 100% rye bread - The stuff is extremely heavy and
> not easy to find but very filling.

I got some millet bread from a place in Seattle called Flying Apron. I
liked it. She did not.

The cornbread mix I currently use is from these people:

http://allergyfreefoods.com/2010/index.asp

They used to sell the bread already made up as a sheet (as in sheet cake)
but now they just sell the mix. Requires no dairy or egg but it is the BEST
cornbread I've ever eaten. The last time I made it, I did it in square
muffin pans, lightly olive oiling each one before filling. Each piece had a
nice crispy crust on it. We ate half for dinner and I saved the other half
for stuffing. Very tasty!
>
>> My mom can't eat peppers either. For her they bother her GERD. Luckily
>> they don't have that effect on me.
>
> GERD is one of my several symptoms from wheat. It's included in what I
> mean by indigestion.

I have GERD. It's just that most foods do not bother me. The only one that
really does seem to case trouble is dark chocolate, which I used to love.
However I have really gotten to the point of losing my taste for it, I guess
because of the effects.

"Julie Bove" > wrote in message
...
>
> "Jim Elbrecht" > wrote in message
> ...
>> 0800, "Julie Bove" > wrote:
>>
>>>I'm not sure how to do this. MIL made this all the time but I don't like
>>>Italian sausages and didn't eat them. I know sometimes she put them in
>>>the
>>>gravy (red sauce) and served over pasta. When she did this, my husband
>>>would pick them out because he hates the gravy.
>>
>> I"m not sure what you're looking for-- but this is how I do 'Sausage
>> and peppers'.
>>
>> 1 pound of sausage, more or less
>> 1-2 large sweet onion
>> 2 large peppers [red or green]
>> 4 tbls olive oil
>> 4 tbls butter
>>
>>
>> Brown sausage in oils- remove from pan. [if serving with pasta or
>> rice- now is a good time to cut them up-- We like them on sturdy rolls
>> & leave them whole]
>> Cut onion and pepper into strips. Saute until starting to carmelize.
>> Return sausage to pan, cover and put in a 300 oven for 20-30 minutes.
>>
>> No Italians in the family-- but this is the way we like sausage.
>
> Thanks but then... Do you serve a starch on the side? Put them on bread
> or buns?

Either. As a side for a pasta, or on a hoagie roll. Sausage and peppers done
this way are also great as a sandwich with scrambled eggs and provolone.
Yum!

Your OP inspired me to make this for dinner because I had Italian sausage
in the freezer. It freezes quite well if wrapped tightly. I serve tomato
sauce on the side because my husband can't eat a lot of tomato products
(acid reflux).

Sausage and peppers with onions is a common dish in the Philly area.

"dejablues" > wrote in message
...
>
> "Julie Bove" > wrote in message
> ...
>>
>> "Jim Elbrecht" > wrote in message
>> ...
>>> 0800, "Julie Bove" > wrote:
>>>
>>>>I'm not sure how to do this. MIL made this all the time but I don't
>>>>like
>>>>Italian sausages and didn't eat them. I know sometimes she put them in
>>>>the
>>>>gravy (red sauce) and served over pasta. When she did this, my husband
>>>>would pick them out because he hates the gravy.
>>>
>>> I"m not sure what you're looking for-- but this is how I do 'Sausage
>>> and peppers'.
>>>
>>> 1 pound of sausage, more or less
>>> 1-2 large sweet onion
>>> 2 large peppers [red or green]
>>> 4 tbls olive oil
>>> 4 tbls butter
>>>
>>>
>>> Brown sausage in oils- remove from pan. [if serving with pasta or
>>> rice- now is a good time to cut them up-- We like them on sturdy rolls
>>> & leave them whole]
>>> Cut onion and pepper into strips. Saute until starting to carmelize.
>>> Return sausage to pan, cover and put in a 300 oven for 20-30 minutes.
>>>
>>> No Italians in the family-- but this is the way we like sausage.
>>
>> Thanks but then... Do you serve a starch on the side? Put them on bread
>> or buns?
>
> Either. As a side for a pasta, or on a hoagie roll. Sausage and peppers
> done this way are also great as a sandwich with scrambled eggs and
> provolone. Yum!
>
> Your OP inspired me to make this for dinner because I had Italian sausage
> in the freezer. It freezes quite well if wrapped tightly. I serve tomato
> sauce on the side because my husband can't eat a lot of tomato products
> (acid reflux).
>
> Sausage and peppers with onions is a common dish in the Philly area.

My husband is from PA. I know that his mom made this a lot. His family
also does eggs and peppers. If you go to any one of their houses at lunch
time that is most likely what they will be eating.

On Wed, 22 Dec 2010 14:18:47 -0800, "Julie Bove"
> wrote:

> I had a friend who used to cut them in half, then pour Worcestershire sauce
> in the little hollow where the pit had been and then eat them. She tried
> time and again to get me to like them. But it never happened.

Not sure I'd like them that way, but I do like to stuff them with
shrimp dressed in either Italian dressing or cocktail sauce.

--

Never trust a dog to watch your food.

On Wed, 22 Dec 2010 21:50:46 +0000 (UTC), Doug Freyburger
> wrote:

> We haven't bought wheat noodles since my wife decided the quinoa ones
> are just as good.

I'm starting to see more variety, but haven't seen quinoa. Where did
you find that type? Do you remember the brand? I could ask my local
green grocer if he can get it, it seems like he's starting to carry a
variety of gluten free noodles.

--

Never trust a dog to watch your food.

"sf" > wrote in message
...
> On Wed, 22 Dec 2010 21:50:46 +0000 (UTC), Doug Freyburger
> > wrote:
>
>> We haven't bought wheat noodles since my wife decided the quinoa ones
>> are just as good.
>
> I'm starting to see more variety, but haven't seen quinoa. Where did
> you find that type? Do you remember the brand? I could ask my local
> green grocer if he can get it, it seems like he's starting to carry a
> variety of gluten free noodles.

I usually get mine at the local health food store. The owner is celiac.
They buy it in bulk and repackage it.

They also sell Ancient Harvest. I get the tri-color for use in pasta salad.
I have served this salad countless times and nobody realizes that it is a
different kind of pasta. I put in olives, kidney beans, chick peas, all
sort of raw veggies cut in small pieces or chunks and dress with Italian
dressing. Sometimes I put in cubes of Swiss cheese and/or strips of
dry/hard salami.

Orgran also makes it. They're an Australian company.

"Julie Bove" > wrote in message
...
>
> "Paul M. Cook" > wrote in message
> ...
>>
>> "Jim Elbrecht" > wrote in message
>> ...
>>> 0800, "Julie Bove" > wrote:
>>>
>>>>I'm not sure how to do this. MIL made this all the time but I don't
>>>>like
>>>>Italian sausages and didn't eat them. I know sometimes she put them in
>>>>the
>>>>gravy (red sauce) and served over pasta. When she did this, my husband
>>>>would pick them out because he hates the gravy.
>>>
>>> I"m not sure what you're looking for-- but this is how I do 'Sausage
>>> and peppers'.
>>>
>>> 1 pound of sausage, more or less
>>> 1-2 large sweet onion
>>> 2 large peppers [red or green]
>>> 4 tbls olive oil
>>> 4 tbls butter
>>>
>>
>> May I suggest garlic, basil and oregano? I like to use 3 peppers: one
>> red, one green and one yellow or orange if I can find one.
>
> Thanks!

Np.

I love this dish and make it often. Here's what I do:

Pierce the casings (I use hot sausage) and boil the sausages for a few
minutes in a skillet. Remove to plate, dump the water. Olive oil, garlic
and onions - saute till translucent. In go the sliced peppers, salt, basil,
oregano to taste. I like a lot of it. Saute until wilted but not limp.
Add a can of crushed tomatoes or 2 large peeled and crushed fresh tomatoes.
Shot of white wine. Some red pepper flake is nice. Adjust seasonings. Add
sausages sliced to whatever size you like. Toss and cook until the water
has cooked off a bit. I serve with parmesan and ricotta cheese.

Paul

On 12/22/2010 4:18 AM, Julie Bove wrote:
> I am allergic to eggs and oysters.

Eggs do not bother me, but I can not eat bivalves. A couple of years
ago, I was at a swanky restaurant in New Orleans and I tasted an oyster
that was in an appetizer. I couldn't stop myself.

Becca

"Julie Bove" > wrote in message
...
>
> "dejablues" > wrote in message
> ...
>>
>> "Julie Bove" > wrote in message
>> ...
>>>
>>> "Jim Elbrecht" > wrote in message
>>> ...
>>>> 0800, "Julie Bove" > wrote:
>>>>
>>>>>I'm not sure how to do this. MIL made this all the time but I don't
>>>>>like
>>>>>Italian sausages and didn't eat them. I know sometimes she put them in
>>>>>the
>>>>>gravy (red sauce) and served over pasta. When she did this, my husband
>>>>>would pick them out because he hates the gravy.
>>>>
>>>> I"m not sure what you're looking for-- but this is how I do 'Sausage
>>>> and peppers'.
>>>>
>>>> 1 pound of sausage, more or less
>>>> 1-2 large sweet onion
>>>> 2 large peppers [red or green]
>>>> 4 tbls olive oil
>>>> 4 tbls butter
>>>>
>>>>
>>>> Brown sausage in oils- remove from pan. [if serving with pasta or
>>>> rice- now is a good time to cut them up-- We like them on sturdy rolls
>>>> & leave them whole]
>>>> Cut onion and pepper into strips. Saute until starting to carmelize.
>>>> Return sausage to pan, cover and put in a 300 oven for 20-30 minutes.
>>>>
>>>> No Italians in the family-- but this is the way we like sausage.
>>>
>>> Thanks but then... Do you serve a starch on the side? Put them on
>>> bread or buns?
>>
>> Either. As a side for a pasta, or on a hoagie roll. Sausage and peppers
>> done this way are also great as a sandwich with scrambled eggs and
>> provolone. Yum!
>>
>> Your OP inspired me to make this for dinner because I had Italian sausage
>> in the freezer. It freezes quite well if wrapped tightly. I serve tomato
>> sauce on the side because my husband can't eat a lot of tomato products
>> (acid reflux).
>>
>> Sausage and peppers with onions is a common dish in the Philly area.
>
> My husband is from PA. I know that his mom made this a lot. His family
> also does eggs and peppers. If you go to any one of their houses at lunch
> time that is most likely what they will be eating.

It's on the menu at every deli, sandwich, and steak shop around here. If you
go to a picnic or some large family function it's likely to be there as
well, even if the family isn't Italian!

On 12/22/2010 1:06 PM, sf wrote:
> On Wed, 22 Dec 2010 02:18:28 -0800, "Julie Bove"
> > wrote:
>
>> You don't know what "gravy" is so you are obviously not an Italian American.
>> That is a very common term. I heard Buddy the "Cake Boss" say it on his
>> show just yesterday.
>
> Where is your husband's family from? I think I read the term "gravy"
> is used by Sicilians; but someone I knew a long time ago used that
> term and I think her family was from the mainland, but I don't
> remember where (if I ever knew).
>
>
>
There are lots of Italian immigrants where are grew up and in nearby
states on the right coast and I really think it is a NJ Italian
immigrant thing for some reason. The first few times I heard it I
wondered what dish to expect.

On 12/22/2010 3:34 PM, sf wrote:
> On Wed, 22 Dec 2010 11:16:20 -0600, > wrote:
>
>> I squeeze the hot Italian sausage coil contents into the pan, chop into
>> bite-sized bits and brown like burger. I'll spice the meat all over instead
>> of just the casing. It cooks faster, renders out more grease and tastes
>> spicier throughout. And I don't have to tend to grease blisters in the
>> casing with a long wood kabob skewer to poke them open, HOT grease
>> fountains into the air. The rendered fat is suitable to wilt the onions and
>> peppers, imho.
>>
> FYI... prick them *before* you cook them and you won't have those
> geysers of grease.
>
>
Or just buy good sausage. I usually get it at a local family owned place
and they add just enough fat for good balance but you will never have an
inch of grease in the frypan when cooking it.

In article >,
"Julie Bove" > wrote:

> "jmcquown" > wrote in message
> ...

> > Oh, don't worry about what she's talking about.

> You can think I'm a nut case. I don't care. You don't want to know what I
> think of you.

I do love the holidays! All this Christmas Spirit and Christmas Cheer.
It's very uplifting.

ObFood: I think I'm going to make Michel's Tourtière for Christmas Eve.
I'll have pickled beets (which no one else will eat) and fried potatoes.
It'll be carb city!

--
Dan Abel
Petaluma, California USA

On Dec 22, 2:34*pm, sf > wrote:
> On Wed, 22 Dec 2010 11:16:20 -0600, Andy > wrote:
> > I squeeze the hot Italian sausage coil contents into the pan, chop into
> > bite-sized bits and brown like burger. I'll spice the meat all over instead
> > of just the casing. It cooks faster, renders out more grease and tastes
> > spicier throughout. And I don't have to tend to grease blisters in the
> > casing with a long wood kabob skewer to poke them open, HOT grease
> > fountains into the air. The rendered fat is suitable to wilt the onions and
> > peppers, imho.
>
> FYI... prick them *before* you cook them and you won't have those
> geysers of grease.
>
>
>

I prick my Italian sausages, too, before cooking. It does let a LOT
of the grease escape.

"dejablues" > wrote in message
...

>
> It's on the menu at every deli, sandwich, and steak shop around here. If
> you go to a picnic or some large family function it's likely to be there
> as well, even if the family isn't Italian!

I know I saw it everywhere but since I didn't like it, I didn't pay it any
mind.

"Dan Abel" > wrote in message
...
> In article >,
> "Julie Bove" > wrote:
>
>> "jmcquown" > wrote in message
>> ...
>
>> > Oh, don't worry about what she's talking about.
>
>> You can think I'm a nut case. I don't care. You don't want to know what
>> I
>> think of you.
>
> I do love the holidays! All this Christmas Spirit and Christmas Cheer.
> It's very uplifting.
>
> ObFood: I think I'm going to make Michel's Tourtière for Christmas Eve.
> I'll have pickled beets (which no one else will eat) and fried potatoes.
> It'll be carb city!

I'm going to make Persian cookies tonight.

On 12/22/2010 12:31 PM, Julie Bove wrote:
> > wrote in message
> ...
>> On 12/22/2010 1:04 AM, Julie Bove wrote:
>>> I'm not sure how to do this. MIL made this all the time but I don't like
>>> Italian sausages and didn't eat them. I know sometimes she put them in
>>> the
>>> gravy (red sauce) and served over pasta. When she did this, my husband
>>> would pick them out because he hates the gravy.
>>>
>>> In my mind somehow I am confusing these with fajitas I think. Do I put
>>> onion in there as well?
>>>
>>> If I don't put them in the red sauce, how do I serve them? Can I just
>>> serve
>>> them along with some rice or potatoes? Is it served on a bun?
>>>
>>> I bought some sausage at Costco because it is so cheap there, but I have
>>> far
>>> more than I can use in the casserole recipe. I do plan to make that for
>>> Christmas morning and also New Year's day. They expire on Jan 1. I do
>>> not
>>> want to put them in the freezer because I know they will never get eaten
>>> if
>>> I do. I will never eat them. Daughter will eat them in the casserole
>>> but
>>> not sure she will eat them otherwise.
>>>
>>> If I do make them in gravy, I can just eat around them. And I can just
>>> pick
>>> them out for husband. He will eat them when made that way. He just
>>> doesn't
>>> like a lot of the gravy.
>>>
>>> Thanks!
>>>
>>>
>> I never heard of making sausage and peppers with gravy. Your fajita
>> example is a lot closer to the classic version. Just cut up a bunch of
>> onions and bell peppers and fry with the sausage. As an option you can add
>> say banana peppers.
>>
>> Serve on some good quality hoagie buns. Done.
>>
>> http://recipes.kaboose.com/img/Kab_S..._2_rdax_65.jpg
>
> What my Italian in-laws refer to as gravy is tomato sauce.
>
>
The question, I believe, was are your in-laws from Sicily?

I grew up with Sicilianos and their red pasta sauce was called gravy. I
don't think Italians from other regions of Italy use that term.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

"Wayne Boatwright" > wrote in message
. 190.71...
> On Tue 21 Dec 2010 11:04:23p, Julie Bove told us...
>
>> I'm not sure how to do this. MIL made this all the time but I
>> don't like Italian sausages and didn't eat them. I know sometimes
>> she put them in the gravy (red sauce) and served over pasta. When
>> she did this, my husband would pick them out because he hates the
>> gravy.
>>
>> In my mind somehow I am confusing these with fajitas I think. Do
>> I put onion in there as well?
>>
>> If I don't put them in the red sauce, how do I serve them? Can I
>> just serve them along with some rice or potatoes? Is it served on
>> a bun?
>>
>> I bought some sausage at Costco because it is so cheap there, but
>> I have far more than I can use in the casserole recipe. I do plan
>> to make that for Christmas morning and also New Year's day. They
>> expire on Jan 1. I do not want to put them in the freezer because
>> I know they will never get eaten if I do. I will never eat them.
>> Daughter will eat them in the casserole but not sure she will eat
>> them otherwise.
>>
>> If I do make them in gravy, I can just eat around them. And I can
>> just pick them out for husband. He will eat them when made that
>> way. He just doesn't like a lot of the gravy.
>>
>> Thanks!
>>
>>
>
> I haven't made this often, but I have ordered it often at an Italian
> restaurant back in Cleveland. I pan brown the sausages, chunks of
> green pepper, and chunks of onion. I remove the peppers and onions
> and add a small amount of chicken stock continui9ng to cook the
> sausages untili done. Then drain the chicken broth and return the
> peppers and onions to the pan to heat through. Pasta sauce, without
> or without pasta, is served on the side and used with the sausages,
> peppers, and onions as desired.
>
> HTH

Thanks!

"Janet Wilder" > wrote in message
b.com...
> On 12/22/2010 12:31 PM, Julie Bove wrote:
>> > wrote in message
>> ...
>>> On 12/22/2010 1:04 AM, Julie Bove wrote:
>>>> I'm not sure how to do this. MIL made this all the time but I don't
>>>> like
>>>> Italian sausages and didn't eat them. I know sometimes she put them in
>>>> the
>>>> gravy (red sauce) and served over pasta. When she did this, my husband
>>>> would pick them out because he hates the gravy.
>>>>
>>>> In my mind somehow I am confusing these with fajitas I think. Do I put
>>>> onion in there as well?
>>>>
>>>> If I don't put them in the red sauce, how do I serve them? Can I just
>>>> serve
>>>> them along with some rice or potatoes? Is it served on a bun?
>>>>
>>>> I bought some sausage at Costco because it is so cheap there, but I
>>>> have
>>>> far
>>>> more than I can use in the casserole recipe. I do plan to make that
>>>> for
>>>> Christmas morning and also New Year's day. They expire on Jan 1. I do
>>>> not
>>>> want to put them in the freezer because I know they will never get
>>>> eaten
>>>> if
>>>> I do. I will never eat them. Daughter will eat them in the casserole
>>>> but
>>>> not sure she will eat them otherwise.
>>>>
>>>> If I do make them in gravy, I can just eat around them. And I can just
>>>> pick
>>>> them out for husband. He will eat them when made that way. He just
>>>> doesn't
>>>> like a lot of the gravy.
>>>>
>>>> Thanks!
>>>>
>>>>
>>> I never heard of making sausage and peppers with gravy. Your fajita
>>> example is a lot closer to the classic version. Just cut up a bunch of
>>> onions and bell peppers and fry with the sausage. As an option you can
>>> add
>>> say banana peppers.
>>>
>>> Serve on some good quality hoagie buns. Done.
>>>
>>> http://recipes.kaboose.com/img/Kab_S..._2_rdax_65.jpg
>>
>> What my Italian in-laws refer to as gravy is tomato sauce.
>>
>>
> The question, I believe, was are your in-laws from Sicily?
>
> I grew up with Sicilianos and their red pasta sauce was called gravy. I
> don't think Italians from other regions of Italy use that term.

Yes, they are from Sicily. Could be that only people from that region call
it that, but I have heard countless people call it that when I was living in
PA and also in NY. Could maybe be a regional thing. We don't have a lot of
Italians here in this part of WA so that term is not used here.

On Wed, 22 Dec 2010 19:19:32 -0500, George >
wrote:

> There are lots of Italian immigrants where are grew up and in nearby
> states on the right coast and I really think it is a NJ Italian
> immigrant thing for some reason. The first few times I heard it I
> wondered what dish to expect.

I would have been thrown off too if I hadn't already heard of the term
and knew the context - so I know how you felt.

--

Never trust a dog to watch your food.

On Wed, 22 Dec 2010 17:29:05 -0600, Ema Nymton >
wrote:

> On 12/22/2010 4:18 AM, Julie Bove wrote:
> > I am allergic to eggs and oysters.
>
> Eggs do not bother me, but I can not eat bivalves. A couple of years
> ago, I was at a swanky restaurant in New Orleans and I tasted an oyster
> that was in an appetizer. I couldn't stop myself.
>
Did anything "bad" happen?

--

Never trust a dog to watch your food.

On Wed, 22 Dec 2010 19:24:53 -0800, "Julie Bove"
> wrote:
>
> I'm going to make Persian cookies tonight.
>
What are Persian cookies?

I made the dough for molasses crinkles with GS late this afternoon.
We'll roll and bake them tomorrow. Xmas day will be celebrated with
new DIL's extended family (big family) - they do a cookie exchange
instead of gift giving.


--

Never trust a dog to watch your food.

On Wed, 22 Dec 2010 19:22:02 -0500, George >
wrote:

> On 12/22/2010 3:34 PM, sf wrote:
> > On Wed, 22 Dec 2010 11:16:20 -0600, > wrote:
> >
> >> I squeeze the hot Italian sausage coil contents into the pan, chop into
> >> bite-sized bits and brown like burger. I'll spice the meat all over instead
> >> of just the casing. It cooks faster, renders out more grease and tastes
> >> spicier throughout. And I don't have to tend to grease blisters in the
> >> casing with a long wood kabob skewer to poke them open, HOT grease
> >> fountains into the air. The rendered fat is suitable to wilt the onions and
> >> peppers, imho.
> >>
> > FYI... prick them *before* you cook them and you won't have those
> > geysers of grease.
> >
> >
> Or just buy good sausage. I usually get it at a local family owned place
> and they add just enough fat for good balance but you will never have an
> inch of grease in the frypan when cooking it.

Frankly, just about *any* plain grocery store sausage has minimal fat
these days.

--

Never trust a dog to watch your food.

On Wed, 22 Dec 2010 15:02:14 -0800, "Julie Bove"
> wrote:

>
> "sf" > wrote in message
> ...
> > On Wed, 22 Dec 2010 21:50:46 +0000 (UTC), Doug Freyburger
> > > wrote:
> >
> >> We haven't bought wheat noodles since my wife decided the quinoa ones
> >> are just as good.
> >
> > I'm starting to see more variety, but haven't seen quinoa. Where did
> > you find that type? Do you remember the brand? I could ask my local
> > green grocer if he can get it, it seems like he's starting to carry a
> > variety of gluten free noodles.
>
> I usually get mine at the local health food store. The owner is celiac.
> They buy it in bulk and repackage it.
>
> They also sell Ancient Harvest.
<snip>
>
> Orgran also makes it. They're an Australian company.
>
Thanks, I'll ask for Celiac, Ancient Harvest or Orgran brand quinoa
pasta. I'm looking for pasta I can serve to my gluten intolerant DIL.



--

Never trust a dog to watch your food.

"sf" > wrote in message
...
> On Wed, 22 Dec 2010 19:24:53 -0800, "Julie Bove"
> > wrote:
>>
>> I'm going to make Persian cookies tonight.
>>
> What are Persian cookies?
>
> I made the dough for molasses crinkles with GS late this afternoon.
> We'll roll and bake them tomorrow. Xmas day will be celebrated with
> new DIL's extended family (big family) - they do a cookie exchange
> instead of gift giving.
>
They're a recipe that uses chickpea flour. I won't post the recipe I was
given because although they taste okay, they didn't come out like they were
supposed to. Not sure why. The dough was supposed to be very short if you
didn't use the egg yolk. Rather than being short, it was soft and sticky.

"sf" > wrote in message
...
> On Wed, 22 Dec 2010 15:02:14 -0800, "Julie Bove"
> > wrote:
>
>>
>> "sf" > wrote in message
>> ...
>> > On Wed, 22 Dec 2010 21:50:46 +0000 (UTC), Doug Freyburger
>> > > wrote:
>> >
>> >> We haven't bought wheat noodles since my wife decided the quinoa ones
>> >> are just as good.
>> >
>> > I'm starting to see more variety, but haven't seen quinoa. Where did
>> > you find that type? Do you remember the brand? I could ask my local
>> > green grocer if he can get it, it seems like he's starting to carry a
>> > variety of gluten free noodles.
>>
>> I usually get mine at the local health food store. The owner is celiac.
>> They buy it in bulk and repackage it.
>>
>> They also sell Ancient Harvest.
> <snip>
>>
>> Orgran also makes it. They're an Australian company.
>>
> Thanks, I'll ask for Celiac, Ancient Harvest or Orgran brand quinoa
> pasta. I'm looking for pasta I can serve to my gluten intolerant DIL.
>
>
>
Just so you know... Celiac is not a brand.

On Thu, 23 Dec 2010 01:01:29 -0800, "Julie Bove"
> wrote:

>
> "sf" > wrote in message
> ...
> > On Wed, 22 Dec 2010 19:24:53 -0800, "Julie Bove"
> > > wrote:
> >>
> >> I'm going to make Persian cookies tonight.
> >>
> > What are Persian cookies?
> >
> > I made the dough for molasses crinkles with GS late this afternoon.
> > We'll roll and bake them tomorrow. Xmas day will be celebrated with
> > new DIL's extended family (big family) - they do a cookie exchange
> > instead of gift giving.
> >
> They're a recipe that uses chickpea flour. I won't post the recipe I was
> given because although they taste okay, they didn't come out like they were
> supposed to. Not sure why. The dough was supposed to be very short if you
> didn't use the egg yolk. Rather than being short, it was soft and sticky.
>
Thanks. What spices make them "Persian"? Just curious.

--

Never trust a dog to watch your food.

On Thu, 23 Dec 2010 01:15:21 -0800, "Julie Bove"
> wrote:

>
> "sf" > wrote in message
> ...
> > On Wed, 22 Dec 2010 15:02:14 -0800, "Julie Bove"
> > > wrote:
> >
> >>
> >> "sf" > wrote in message
> >> ...
> >> > On Wed, 22 Dec 2010 21:50:46 +0000 (UTC), Doug Freyburger
> >> > > wrote:
> >> >
> >> >> We haven't bought wheat noodles since my wife decided the quinoa ones
> >> >> are just as good.
> >> >
> >> > I'm starting to see more variety, but haven't seen quinoa. Where did
> >> > you find that type? Do you remember the brand? I could ask my local
> >> > green grocer if he can get it, it seems like he's starting to carry a
> >> > variety of gluten free noodles.
> >>
> >> I usually get mine at the local health food store. The owner is celiac.
> >> They buy it in bulk and repackage it.
> >>
> >> They also sell Ancient Harvest.
> > <snip>
> >>
> >> Orgran also makes it. They're an Australian company.
> >>
> > Thanks, I'll ask for Celiac, Ancient Harvest or Orgran brand quinoa
> > pasta. I'm looking for pasta I can serve to my gluten intolerant DIL.
> >
> >
> >
> Just so you know... Celiac is not a brand.
>
Okay. I thought that sounded weird, thanks.

--

Never trust a dog to watch your food.

"sf" > wrote in message
...
> On Thu, 23 Dec 2010 01:01:29 -0800, "Julie Bove"
> > wrote:
>
>>
>> "sf" > wrote in message
>> ...
>> > On Wed, 22 Dec 2010 19:24:53 -0800, "Julie Bove"
>> > > wrote:
>> >>
>> >> I'm going to make Persian cookies tonight.
>> >>
>> > What are Persian cookies?
>> >
>> > I made the dough for molasses crinkles with GS late this afternoon.
>> > We'll roll and bake them tomorrow. Xmas day will be celebrated with
>> > new DIL's extended family (big family) - they do a cookie exchange
>> > instead of gift giving.
>> >
>> They're a recipe that uses chickpea flour. I won't post the recipe I was
>> given because although they taste okay, they didn't come out like they
>> were
>> supposed to. Not sure why. The dough was supposed to be very short if
>> you
>> didn't use the egg yolk. Rather than being short, it was soft and
>> sticky.
>>
> Thanks. What spices make them "Persian"? Just curious.

They have cardamom and rosewater. If you do a search for Persian chickpea
cookies, you'll see recipes.

"sf" > wrote in message
...
> On Thu, 23 Dec 2010 01:15:21 -0800, "Julie Bove"
> > wrote:
>
>>
>> "sf" > wrote in message
>> ...
>> > On Wed, 22 Dec 2010 15:02:14 -0800, "Julie Bove"
>> > > wrote:
>> >
>> >>
>> >> "sf" > wrote in message
>> >> ...
>> >> > On Wed, 22 Dec 2010 21:50:46 +0000 (UTC), Doug Freyburger
>> >> > > wrote:
>> >> >
>> >> >> We haven't bought wheat noodles since my wife decided the quinoa
>> >> >> ones
>> >> >> are just as good.
>> >> >
>> >> > I'm starting to see more variety, but haven't seen quinoa. Where
>> >> > did
>> >> > you find that type? Do you remember the brand? I could ask my
>> >> > local
>> >> > green grocer if he can get it, it seems like he's starting to carry
>> >> > a
>> >> > variety of gluten free noodles.
>> >>
>> >> I usually get mine at the local health food store. The owner is
>> >> celiac.
>> >> They buy it in bulk and repackage it.
>> >>
>> >> They also sell Ancient Harvest.
>> > <snip>
>> >>
>> >> Orgran also makes it. They're an Australian company.
>> >>
>> > Thanks, I'll ask for Celiac, Ancient Harvest or Orgran brand quinoa
>> > pasta. I'm looking for pasta I can serve to my gluten intolerant DIL.
>> >
>> >
>> >
>> Just so you know... Celiac is not a brand.
>>
> Okay. I thought that sounded weird, thanks.

Perhaps I didn't word that well. The owner of the health food store is a
celiac.

On 12/23/2010 3:57 AM, sf wrote:
> On Wed, 22 Dec 2010 19:22:02 -0500, >
> wrote:
>
>> On 12/22/2010 3:34 PM, sf wrote:
>>> On Wed, 22 Dec 2010 11:16:20 -0600, > wrote:
>>>
>>>> I squeeze the hot Italian sausage coil contents into the pan, chop into
>>>> bite-sized bits and brown like burger. I'll spice the meat all over instead
>>>> of just the casing. It cooks faster, renders out more grease and tastes
>>>> spicier throughout. And I don't have to tend to grease blisters in the
>>>> casing with a long wood kabob skewer to poke them open, HOT grease
>>>> fountains into the air. The rendered fat is suitable to wilt the onions and
>>>> peppers, imho.
>>>>
>>> FYI... prick them *before* you cook them and you won't have those
>>> geysers of grease.
>>>
>>>
>> Or just buy good sausage. I usually get it at a local family owned place
>> and they add just enough fat for good balance but you will never have an
>> inch of grease in the frypan when cooking it.
>
> Frankly, just about *any* plain grocery store sausage has minimal fat
> these days.
>

But why all the posts about "letting the grease escape"? I recently
bought a pack of Hatfield sausage while picking up a few items at a
store I don't frequent (big pork packer based in Hatfield, PA now owned
by the Chinese) and there was a huge amount of grease in the fry pan.

On Wed, 22 Dec 2010 19:13:18 -0500, dejablues wrote:

> "Julie Bove" > wrote in message
> ...
>>
>> My husband is from PA. I know that his mom made this a lot. His family
>> also does eggs and peppers. If you go to any one of their houses at lunch
>> time that is most likely what they will be eating.
>
> It's on the menu at every deli, sandwich, and steak shop around here. If you
> go to a picnic or some large family function it's likely to be there as
> well, even if the family isn't Italian!

the sub places near me (in maryland) doen't even seem to have a cruddy
version, more's the pity.

your pal,
blake

On Thu, 23 Dec 2010 02:22:36 -0800, "Julie Bove"
> wrote:

> They have cardamom and rosewater. If you do a search for Persian chickpea
> cookies, you'll see recipes.

Thanks. I used to be able to buy rosewater at the liquor store, but
haven't thought about it in years. Do people still buy it there?

--

Never trust a dog to watch your food.

On 12/22/2010 7:13 PM, dejablues wrote:
> "Julie > wrote in message
> ...
>>
>> > wrote in message
>> ...
>>>
>>> "Julie > wrote in message
>>> ...
>>>>
>>>> "Jim > wrote in message
>>>> ...
>>>>> 0800, "Julie > wrote:
>>>>>
>>>>>> I'm not sure how to do this. MIL made this all the time but I don't
>>>>>> like
>>>>>> Italian sausages and didn't eat them. I know sometimes she put them in
>>>>>> the
>>>>>> gravy (red sauce) and served over pasta. When she did this, my husband
>>>>>> would pick them out because he hates the gravy.
>>>>>
>>>>> I"m not sure what you're looking for-- but this is how I do 'Sausage
>>>>> and peppers'.
>>>>>
>>>>> 1 pound of sausage, more or less
>>>>> 1-2 large sweet onion
>>>>> 2 large peppers [red or green]
>>>>> 4 tbls olive oil
>>>>> 4 tbls butter
>>>>>
>>>>>
>>>>> Brown sausage in oils- remove from pan. [if serving with pasta or
>>>>> rice- now is a good time to cut them up-- We like them on sturdy rolls
>>>>> & leave them whole]
>>>>> Cut onion and pepper into strips. Saute until starting to carmelize.
>>>>> Return sausage to pan, cover and put in a 300 oven for 20-30 minutes.
>>>>>
>>>>> No Italians in the family-- but this is the way we like sausage.
>>>>
>>>> Thanks but then... Do you serve a starch on the side? Put them on
>>>> bread or buns?
>>>
>>> Either. As a side for a pasta, or on a hoagie roll. Sausage and peppers
>>> done this way are also great as a sandwich with scrambled eggs and
>>> provolone. Yum!
>>>
>>> Your OP inspired me to make this for dinner because I had Italian sausage
>>> in the freezer. It freezes quite well if wrapped tightly. I serve tomato
>>> sauce on the side because my husband can't eat a lot of tomato products
>>> (acid reflux).
>>>
>>> Sausage and peppers with onions is a common dish in the Philly area.
>>
>> My husband is from PA. I know that his mom made this a lot. His family
>> also does eggs and peppers. If you go to any one of their houses at lunch
>> time that is most likely what they will be eating.
>
> It's on the menu at every deli, sandwich, and steak shop around here. If you
> go to a picnic or some large family function it's likely to be there as
> well, even if the family isn't Italian!
>
>
Same here, pretty much a ubiquitous thing.

On Thu, 23 Dec 2010 09:38:38 -0500, George >
wrote:

> But why all the posts about "letting the grease escape"? I recently
> bought a pack of Hatfield sausage while picking up a few items at a
> store I don't frequent (big pork packer based in Hatfield, PA now owned
> by the Chinese) and there was a huge amount of grease in the fry pan.

I don't consider a teaspoon or two of grease per pound a huge amount,
but it you do - ok.

--

Never trust a dog to watch your food.

On Thu, 23 Dec 2010 02:23:18 -0800, "Julie Bove"
> wrote:

>
> Perhaps I didn't word that well. The owner of the health food store is a
> celiac.

Thanks. I don't live with it and barely know the word. "Has" celiac
disease would have been an even better choice of words, rather than
assuming I'd know what you were talking about.

--

Never trust a dog to watch your food.

"sf" > wrote in message
...
> On Thu, 23 Dec 2010 02:22:36 -0800, "Julie Bove"
> > wrote:
>
>> They have cardamom and rosewater. If you do a search for Persian
>> chickpea
>> cookies, you'll see recipes.
>
> Thanks. I used to be able to buy rosewater at the liquor store, but
> haven't thought about it in years. Do people still buy it there?

My health food store sells it.