Do you want to shorten cooking time for things like Bolognese sauce and chili without sacrificing the taste?
So I use magic flavor enhancers such as uncooked sausages. If it’s in the casing, just squeeze out the meat. You can also use them as a condiment in vegetable gratin, soups, braised dishes, etc… Everything taste better, a lot faster, because it’s pre-seasoned. Make sure to keep a versatile one on hand, even frozen. My favorite is Trader Joe’s Chicken Romano Sausage. Specialty sausages such as mango chipotle are not as useful.
Kitchen Wizard KWIK Chili
- Chop onions, carrots, and celery by hand, or in Food Processor (about 1/3 to 1/4 in cubes).
- Sautee vegetables in extra virgin olive oil, add uncooked sausages out of casing and brown.
- Add a can of diced tomatoes and beans with liquid. (I like chickpeas or canellini.) Add broth or water as needed.
- Season with chili powder, cumin, oregano. Bring to a boil, simmer about 20 – 30 min. (could be shorter or longer depending on the time you have, and taste you prefer.)
- (optional) Add corn toward the end.
- Adjust seasoning with salt, pepper and tabasco.
- Set a timer so that you can leave the stove to make another dish, or help your child with homework, etc.
- For vegetarian options, omit sausages. Add other vegetables such as chopped broccoli.
- When there’s extra sausages, wrap tightly with plastic wrap, store in a Ziplock bag and freeze for later use.
- If it’s already out of casing, you may want to make smaller portion packages so that you can thaw only the amount you need next time.
Kitchen Wizard Tricks:
- When making mirepoix, save some chopped vegetables, in separate bags or containers for later use.
- When sauteeing mirepoix, make extra, and keep in fridge for later use.
- After you brown sausages at Step 2, save the meat mixture and keep in fridge for later use.
So what can we do with these three “Batch and Fridge”-ed stuff?
It’ll be covered in my upcoming posts…