CHICK PEA, SAUSAGE and GOAT CHEESE SKILLET

CHICK PEA, SAUSAGE and GOAT CHEESE SKILLET

Captain and the Kat aren’t the only able-bodied chefs in our galley..

During my son Luke’s recent visit, I had him help prepare our evening meal.

Always eager to give a hand, he jumped right in,

donning his favourite apron.

He did a marvelous job browning the sausage…

…adding fistfuls of spinach…

…stirring in the chick peas…

…and dotting the finished product with morsels of creamy goat cheese.

This may not have been Luke’s first choice of favourite meals ever

(he’s more of a pizza and pasta kind of guy)

but Captain and I really enjoyed it

and the recipe will be stashed away,

with fond memories

for a great one-pan meal to prepare when we are back on the water.

 

 

 

CHICK PEA, SAUSAGE & GOAT CHEESE SKILLET

a few swirls of olive oil to sauté

1 small onion, chopped

3-4 cloves garlic, peeled, smashed and chopped

2 sausages, cut into 1″ pieces

(we chose mild Italian for our guest chef’s more sensitive palate

or you could leave out altogether for a wonderful vegetarian dish)

1/4 tsp smoked paprika

1/8 tsp cayenne

1/2 tsp sea salt

2 cups baby spinach

2-3 tsp red wine vinegar

3 roasted red peppers, chopped

1 can chick peas, drained

(or why not cook your own in a pressure cooker – link to my method – so much more economical)

1 tsp dried parsley

1 tsp dried chives

1/4 cup goat cheese, crumbled

Heat oil in skillet and sauté onion and garlic until fragrant.

Stir in sausage to brown, cooking until sausage is no longer pink.

Season with spices and stir again.

Add spinach by the handful.

Sprinkle with red wine vinegar and gently stir until spinach is nicely wilted.

Stir in roasted peppers and chick peas and simmer just until heated through.

Stir in parsely and chives.

Dot with crumbled goat cheese and serve hot.

Prepared with eagernes and lots of love

by my Luker…

…and inspired by Food 52

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