13
Roasted Sweet Peppers & Sausage
1 red bell pepper, cored and seeded
1 yellow bell pepper, cored and seeded
2 green bell peppers, cored and seeded
2 medium onions, peeled and cut to fit
in food chute
Using a fork, pierce sausage casings several times. In a skillet over medium high
heat, brown sausages, turning frequently, about 8 minutes. Set aside. Using the
slicer/shredder disc, slicing side up, slice peppers and onion. Place in 2-quart
baking dish. Add oregano and oil; stir to mix. Place sausage on peppers.
Bake at 350ºF for 45 minutes. Serve peppers and sausage with noodles or spoon
onto toasted sub rolls.
Makes 6 servings.
Cashew Chicken
2 pounds boneless,
skinless chicken breasts
4 cloves garlic
1-inch piece of ginger root, peeled
1 bunch green onions, roots trimmed
2 tablespoons vegetable oil
1 tablespoon flour
3
⁄
4
cup chicken stock or broth
Using S-blade, place chicken in bowl. Pulse until chicken is very coarsely chopped.
Remove chicken and set aside. Do not wash work bowl. Place garlic and ginger in
work bowl and pulse until minced. Add green onions, white part and 2-inches of
green top, and pulse until chopped. Heat oil in skillet over medium high heat. Add
the chopped vegetables and chicken to the skillet. Stir and cook about 7 minutes or
until chicken is done. Stir occasionally. Use a slotted spoon and remove chicken and
vegetables. Sprinkle flour into skillet. Stir and cook until just beginning to turn
brown, about 1 minute. Add chicken broth, pineapple juice, soy, and mustard.
Stirring frequently, bring to a boil and cook until thickened, about 5 minutes.
Return chicken/vegetables to skillet, add cashews and water chestnuts. Heat through.
Serve over rice.
Makes 6 servings.
1 teaspoon dried oregano
2 tablespoons olive oil
2 pounds Italian sausage
1
⁄
4
cup pineapple juice
3 tablespoons soy sauce
1 teaspoon dry mustard
8-ounce can sliced water chestnuts,
drained
1 cup roasted cashews
Cooked rice
