Defeat Garden

Archive for February 2012

Wow, this was delicious!  I was in the mood to make a new dish this week, and even though I didn’t really feel like cooking tonight, I pulled this one together pretty quickly.

I’m not really sure where I got the recipe from, but I think it was from an old Rachel Ray magazine.  I cut out recipes when I see something that looks good, but then forget to mark where I got them from!  I’ll give you the recipe I have and put my changes in parenthesis.

4 large fennel bulbs – quartered lengthwise, cored and thinly sliced (I used 2 rather large fennel bulbs, but I had to go out of my way to get them – the fennel at the store I went to this weekend were small and rather sickly looking…)

2 cups dried cranberries (I did not use this much!  Maybe 3/4 or 1 cup)

2 cups pecan pieces, toasted (I only used about 3/4 cup, and I didn’t take the time to toast them)

1 bunch parsley leaves (I cheated and used dried!)

1 small red onion, halved lengthwise and thinly sliced

1/4 cup white wine vinegar (I used red wine vinegar)

1 T dijon mustard

1/4 cup plus 2 T olive oil

salt and pepper

4 pieces sweet Italian sausage (except I had hot Italian sausage…whoops!)

*Combine the first five ingredients in a big bowl.  I got to use the slicer that my lovely sister bought me for a Christmas gift to do this.  Those things scare me!  The first time I ever had one, I was washing it before I used it, and I dropped it.  Silly me, I caught it…on my hand…and sliced myself pretty good.  I then threw it away and haven’t used one since!  But I managed, and it was actually pretty nice.  I was just very very careful 🙂

*Combine the vinegar, mustard, and 1/4 cup olive oil in a smaller bowl with salt & pepper to taste.

It looks kind of silly like this.  This is a pretty basic salad dressing, so if you ever want a nice light salad dressing, you can do this!

Cook the Italian sausage in a pan with the rest of the olive oil.  Cook it until it’s nice and browned on the sides.  I think that the next time I do this, I will slice the sausage before I cook it – it sure is easier to slice when it’s cold!

Once your sausage is cooked, combine the veggies with your dressing.

The boy helped me with this part – I told him to smile, and this is what I got:

I can’t decide if he was scared or just being silly 🙂

You can toss the sausage into the salad if you want, but we had ours on the side tonight.

Enjoy!  It’s got a nice light flavor that I think would be great for summer picnics.  Too bad it’s February!


Another delicious meal.  Although I can never seem to get it to turn out as well as my Grandmother’s roast.  There was just something about it!

Read the rest of this entry »

I have made this so many times, but I never realized it wasn’t on here!  I thought I should rectify that situation today.

Isn’t it beautiful?  🙂

It’s made out of 4 (well, 5) ingredients, so that qualifies it as easy enough for anyone to make, right?

1 head of cauliflower (or you could probably use a package of frozen)

1 pound sausage (I love it with spicy sausage, but the man likes it less spicy)

1 8 oz package of cream cheese

about 1 1/2 cups of shredded cheese (I use half cheddar and half mozarella, but you can use any kind, they’re all good!)

Cut up the cauliflower (unless it’s already cut up), boil or steam it until it’s cooked through, then mash it (with a potato masher or fork – but much easier with a potato masher!) and mix in the cream cheese.  You can also do this step in the food processor.  This is a great way to fool your children (or other picky eaters) into thinking that they are eating mashed potatoes and then surprise them with the truth!

Cook the sausage through.

Shred your cheese (unless it’s already shredded 🙂 )

Now you layer it together – half the cauliflower mixture, half the sausage, half the cheese, and repeat

Bake it at 350 for half an hour, and it should be nice and browned on top and absolutely delicious!

Enjoy 🙂


  • None