06/05/14 - Syndicated food columnist Linda Gassenheimer, Special wine correspondent Fred Tasker and WLRN host and Bonnie Berman interview Anna French author of A Pinch, A Dash, and a Pocketful of Cash, inspired by her 16 years of living in Rio de Janeiro, Brazil. We discuss Brazilian recipes in time for the opening of the World Cup tournament and we taste Brazilian dishes in the studio.
Sausage Potato Salad – a welcome summer dish
A perfect, quick meal for summer dinners. This Potato and Sausage Salad can be served warm or at room temperature. It tastes even better made a day ahead. The potatoes absorb more of the sauce. Make it in advance, pour a glass of wine and relax and enjoy. If making the salad ahead, store in a refrigerator and bring to room temperature before serving. Add the lettuce and tomatoes just before serving. Most supermarkets carry several types of low-fat turkey sausages. Look for ones that also have a low salt content and plenty of herbs or spices for flavor. Use the balsamic vinegar dressing in the recipe of buy a reduced-fat one and cut your preparation time.
- Any low-fat sausage may be used.
- Any type of canned beans can be used.
- Cook sausage.
- Place potatoes on to boil.
- Preheat oven to 350 degrees.
- Complete recipe.
ENTREE: SAUSAGE POTATO SALAD
3/4 pounds red potatoes
6 ounces low-fat turkey sausage
2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
3 tablespoons fat-free, low-salt chicken broth (divided use)
1 tablespoon plus 1 teaspoon olive oil (divided use)
1/2 cup diced red onion
Salt and freshly ground black pepper
1 cup rinsed and drained canned red kidney beans
1/2 cup chopped fresh parsley
1/2 whole wheat baguette
1/2 small head Romaine lettuce
1 medium tomato
Preheat oven to 350 degrees. Wash potatoes, do not peel and cut into 1/2-inch pieces. Place in a medium saucepan and cover with cold water. Cover with a lid and boil 15 minutes.
Meanwhile, cut the sausage into 1/2-inch pieces. Sauté in a nonstick skillet for 10 minutes or until cooked through. Whisk vinegar and mustard together in a large serving bowl. Add 2 tablespoons chicken broth and 1 tablespoon olive oil. Mix thoroughly. Add onion, salt and pepper to taste. Add beans to dressing in bowl. When potatoes are cooked, drain and add, still warm, to the bowl. Toss. Add the cooked sausage and parsley. Add more salt and pepper, if desired.
Place bread in oven to warm. Wash lettuce leaves and place in a layer on serving platter. Spoon salad onto lettuce. Wash and cut tomato into thin wedges. Place around edge of platter. Sprinkle tomatoes with salt and pepper. Mix remaining chicken broth and remaining olive oil together. Spoon over tomato wedges. Serve with warm baguette. Makes 2 servings.
Here are the ingredients you'll need for tonight's Dinner in Minutes:
- 1 bottle Dijon mustard,
- 1 small can red kidney beans
- 1 ripe medium tomato
- 3/4 pounds red potatoes
- 1 whole wheat baguette
- 6 ounces low-fat turkey sausage
- 1 small head Romaine lettuce
- 1 small bunch fresh parsley
- fat-free, low-salt chicken broth
- black peppercorns
- red onion
- balsamic vinegar
- olive oil
Linda Gassenheimer is the author of 20 books including her newest, The Flavors of the Florida Keys and Fast and Flavorful: Great Diabetes Meals from Market to Table. Follow Linda on Twitter: @LGassenheimer, Facebook: Linda Gassenheimer