Tags
aubergine, crockpot, dukan, eggplant, red pepper, slow cooker, tomato, tomato sauce, turkey sausages
The other day I was really stuck for ideas on what to make for dinner. I had some lovely aubergines (eggplant) in the fridge, from a friend’s garden, and really wanted to use them up. Then I remembered I also had red peppers, definitely on their last legs, so I wanted to combine the two. And then I had a light-bulb moment. I’m saying this because I rarely have light-bulb moments. Most of the time I have great ideas on what I should have made, after I’ve made something else. This results in an overflowing fridge and freezer, since the great ingredients I keep in there usually present themselves to me when it’s too late. This time, it was a genuine case of Eureka when I thought of the turkey sausages I’d just brought back from my mum’s where they were on holiday. Yes, all the contents of my fridge/freezer (well, the lucky ones anyway) took a recent vacation to my mum’s due to freezer problems I’ve mentioned in the past (too many times).
So, yes, happy days. I had sausages, I had lovely veg, and I had tinned tomatoes. Into the slow cooker they all went. The sausages were frozen but by the time I’d prepped the rest of the ingredients they were just thawed enough to slice into thick chunks (it’s summer in Greece, nothing stays frozen for long on the counter top). And to give credit where credit is due, I used this recipe for Mediterranean Eggplant Salad by Apron Strings as my base. Yum! Threw it all in with seasonings etc and voila! Heavenly smells served to create a huge appetite for a very tasty dinner. I was on a carbs-allowed-for-one-meal day of the Dukan Diet, and I was very good and made quinoa instead of pasta.
As there was a lot left over, The Mister got to try some the next day. (That sounded weird didn’t it? No he doesn’t only eat leftovers! He was away the first day. Glad we cleared that up before he reads this). This meal was quite interesting, because I combined it with white fish cooked in the frying pan with some low cal spray. Yes, it sounds weird eating turkey sausage with fish, but hey, you do what you gotta do when you’re eating the Dukan way. And it was actually very nice. Don’t ask what type of fish Ok I just looked it up on Google, and it seems that this fish (Glafkos in Greek) is in fact Blue Shark!! Wow, we had shark for dinner. Cool.
UPDATE ON 12TH FEBRUARY 2013
I’m updating this post today so I can enter it into the Recipes for Life blogger challenge over on Bangers & Mash. Vanesther is hosting this challenge for a charity organisation called SWALLOW, which supports adults with learning disabilities to lead more independent lives. I’m so happy to be posting something for such a good cause! SWALLOW organises cookery classes helping members learn to prepare simple, inexpensive and nutritious meals. I chose this recipe for two reasons. One, the ingredients are right, and two, when it comes to simple, inexpensive and nutritious you can’t go wrong with a slow cooker. For extra simplicity and lower cost, serve with rice or pasta. Also, ignore the onion flakes and use a proper onion – that was either me being very lazy or me being out of onions. Chop it up and add with everything else. Enjoy!
Slow Cooker Turkey Sausages and Veg in the Red
Serves 3-4
Ingredients
4 turkey sausages, thickly sliced (in Greece they’re called country style not sure if that’s the same in UK & US)
2 red bell peppers, cut into chunks
2 small aubergines (eggplants), cut into chunks
2 x 400g tins chopped tomatoes
1 Tbs onion flakes
1 Tbs sweet paprika
2 tsp cumin
2 tsp (ahem, Dukaners close your eyes) brown sugar
1 ½ tsp dried oregano
1 tsp coarse salt
Few grinds of pepper
Instructions
- Chuck it all in the slow cooker. Stir as best you can.
- Cook on high for about 5 hours, or on low for I imagine about 8 hours. I took the high option as I started late! It might be less on high if your sausages are fully thawed.
- Enjoy with quinoa, cous cous, rice, or SHARK!
