Veggies and Merguez Sausage over Basmati Rice


So happy to be back here, cooking and writing about food. Thank you to all of my loyal readers who have stuck around these parts during my unexpected hiatus. Was dealing with some messy stuff related to Crohn’s Disease, which managed to take over my life for the past couple months. Thankfully, things are good now and life is looking up. Always remember to take care of yourself and never ignore your health.

So…back to cooking.

Recently, I’ve been ordering some of my meat from Grow and Behold. They are a wonderful small company that delivers glatt kosher pasture-raised beef and poultry. You can read more about them on their website. Word has been getting out online that they had the good stuff. I had to see for myself. I am not the biggest meat eater, but some of my family is. I love their ethics and their selection is great. Additionally, they deliver to my front door! You can’t beat that! So I hopped online and browsed through their selection. I picked up a selection of various sausages, beef bacon, and other goodies. I was very impressed by their customer service and helpfulness when it came time to delivery. Everything arrived perfectly.

A recent order featured some amazing wonderful looking merguez sausage. Being that in recent weeks, I haven’t been doing too much cooking for the family, I decided to surprise the husband with a wonderful meat meal.

Dinner success. This merguez cooked up beautifully! No complaints from anyone.

Veggies and Merguez Sausage over Basmati Rice

1 tbsp. vegetable oil
1 lb. merguez sausage, sliced
1 onion, chopped
6 cloves garlic, chopped
2 tsp. salt
2 tsp. cumin
2 tsp. paprika
2 tsp. garlic powder
1 tsp. allspice
1-2 tsp. red pepper flakes (optional)
1 red pepper, chopped
1 medium zucchini, chopped
5 oz. baby bella mushrooms, sliced
1 can diced tomatoes, drained ( I like the kind that has some onions pre-added to the can)
2 cups Basmati rice, cooked per directions on package


Heat up oil in large saute pan.

Add in the sliced sausages and brown the sausages a bit. After it begins to brown, transfer the sausages to a plate for a bit.


Add in the onions and garlic and cook for 5 minutes.

Add in the spices. We like some heat in our food, so I also added some red pepper flakes. Always good!

Add in the rest of the chopped veggies and cook another 5-7 minutes, until they begin to soften.

Once the veggies are soft, add in the diced tomatoes. Stir the mixture so all of the flavors come together.


Add the cooked sausage to the veggie mixture and cook another 5-6 minutes.

Taste and adjust seasoning if necessary.

Serve over some rice, or another grain of your choosing.



Red Beans and Rice – The Kosher Way!

Last Sunday night, with two hungry and cranky kids in tow, we found ourselves wandering the grocery store in search of something quick to prepare.  I am rarely grateful for Acme Markets and their high prices. Except for nights like that. They have a kosher deli counter and a great kosher section that rivals our local kosher grocery store. Being that they are spawned from big corporate mayhem, they are also able to provide better sale prices every so often. 

As I perused the deli case, I noticed that they had a big selection of Jacks’s Gourmet Sausages on sale. I tried their bratwurst this summer at a BBQ, and we really liked them. Decided to pick up some chorizo. Figured that the extra spice would help. So glad that I chose that flavor. It was perfect for the dish.

As we drove home, we brainstormed how best to elevate the chorizo for a mid-week dinner. A special request was made for red beans and rice. J grew up in the South where he ate the real thing. I didn’t know if I could top that in a pork-less dish. I know it wasn’t going to be completely authentic. I figured I could at least try. It did come out well. I even brought leftovers for lunch the next day. I never bring the leftovers. It was that good.

Red Beans & Rice 


1.5 tbsp vegetable oil
1 large yellow onion, chopped
6 cloves of garlic, chopped
4 stalks of celery, chopped
1/2 green pepper, chopped
1/2 red pepper, chopped
2 small zucchini, chopped (I know, not authentic – but added some texture)
ground black pepper
pinch of red pepper flakes
pinch of cayenne
2 bay leaves
handful of chopped fresh parsley
a few teaspoons of fresh thyme
1 package of chorizo sausage, sliced
1 can of red beans (could even use two cans)
2 cups of veggie broth
Cooked white rice (I used basmati)

Cook your rice as you normally do. Keep warm and set aside.

In a large pan, heat up the oil. Throw in the garlic and onions and let soften. A few minutes.

Throw in the other veggies and stir, Let them cook for a few minutes.

Add in the spices and herbs. 

Now add the sausage and beans. Cook for a few more minutes. 

Add in the broth. Let the broth boil.  Mash some of the red beans. Let it cook for about a half hour. The flavors get betters as you cook it longer. Let some of the broth evaporate. It should still be saucy.  Serve over some white rice.


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