quick & healthy dinner recipe in 60-minutes
Okay, I am never a big cooker. Contrarily, I love cooking because the food is tailored to MY taste, but the only turn-off for me is cleaning my mess and doing dishes afterwards. I never follow a recipe to the tee because I tend to remove a certain spice or ingredient and add something else. It may take some time to familiarize yourself with the different tastes from certain ingredients in the kitchen, but do not get discourage because learning the taste and texture of ingredients is very beneficial in the long-run. Frankly, it only took me about 24 years of my life to learn to cook for myself. Yes, college happened. Being the baby of six girls, I never had to do much in the kitchen, so I took advantage the chronological order God endowed me with.
Enough about me and my silly thoughts. This recipe requires no prior experience in the kitchen. Super simple, healthy and delicious for chefs of all ages. The best part of this recipe is the myriad of vegetable options. I typically purchase whatever is on-sale that day, like manager’s specials of pre-cleaned and pre-packaged vegetables with a near ‘used by date’. Additionally, I pretty much like every vegetable, so whatever is on-sale is whatever I’m eating for the night. However, if you’re short on time and can’t run to the grocery store, just use the vegetables you have on hand! Think of it like this way, recipe contains only suggestive ingredients, but all ingredients are interchangeable to cater to your taste! Be creative and have fun. 🙂
Prep time: 10 minutes
Cook time: 40 minutes
Serving size: 4
- 5 Chicken Sausages
- 3 Garlic Cloves
- One Big Bell Pepper [I used a red one, but green, yellow or orange will work!]
- One Small Yellow Onion [or whichever color you’d prefer – white, red?]
- Broccoli florets
- Salt + Pepper to taste
- Olive Oil
- Quinoa – 1 cup
- Chicken broth
Ah, the fun part! Lots of pictures and very little steps. I love telling stories with pictures because reading is dull and just looking at photos with all the minor details make blogging posts more appealing [personal preference 🙂 ].
I am making the dinner recipe with pineapple & bacon smoke chicken sausages. However, you can use any type of sausages like spicy Italian sausages or turkey sausages. Oh, please share your favorite type of sausages below! I would love to explore more flavors and tastes.
Step 1 – On medium heat, cook sausages on saucepan until brown, then slice sausages into round pieces. [I like cooking my sausages whole to achieve the burnt and crispy casing.] While the sausages are browning on the saucepan, begin to chop the onions and bell pepper into cubes and coarsely mince the garlic.
Step 2 – Prepare the vegetables by cleaning and cutting them accordingly.
Step 3 – In the same saucepan as the one used to cook the sausages, add a tablespoon of olive oil to saucepan. Sauté garlic until brown and onions until slightly translucent. Then add mushrooms, bell peppers, and sliced sausages. Cook vegetables for about 10 minutes or until the desired texture is achieved. Add broccoli and cook for about 5 minutes. **Add more oil when necessary, depending how much vegetables used**
Step 4 – Turn off the heat and toss the spinach in. Add salt and pepper for taste. [Save the spinach for last because you do not want them to be overcooked, causing a film-like texture on your teeth while consuming them. This is also a reason why I prefer organic spinach over bagged baby spinach because the spinach holds its structure better and less likely to cause that film-like texture.]
Step 5 – Serve and enjoy! I added enough vegetables so I do not need to eat the sausages over quinoa. However, this step is optional and refer to the packaging for instructions on how to cook it. I prefer using chicken broth to cook the grains to create a more hearty and savory taste versus cooking in water.
What is your favorite type of sausages?
the food enthusiast