Sep 28, 2013

Sautéed Green Beans and Yellow Squash with Italian Sausages


 
 
Saturday is Farmer's Market Day in our area so to give my hubby some peace and quiet while he works at home, the tots and myself often make a trip to the market. We love to look at all the lovely produce that the vendors have on offer though I think my kids are really after the freshly made donuts that I usually get for them when we get there. As for me, I am always on the look-out for fresh and preferably organic veggies that I can use for cooking.

In the Philippines, our basic way to cook meat and veggies is by simply sautéing them, not so much in butter as the French would, but usually with a little oil. Here I often use Olive oil as we like its flavor and it's healthier than the usual regular oil. With meat, we use either some ground pork or beef and since we have a wonderful butcher where we can get tasty and good quality sausages (hormone-free with no additives!), I often replace ground pork or beef with these as well 'cause they are already flavored and pre-seasoned. The result is often a satisfying dish with all the nutrition that you need from both the vegetables and meat - a balanced meal, indeed. So try this easy meat and veggie sauté and feel free to use your fave veggies, too.
 
 
Ingredients
 
 
1-2 Tablespoons, Olive Oil
1 medium Onion, chopped
3 Garlic cloves, crushed
2 Plum (Roma) Tomatoes, diced
1 lb Pork Sausage (mild or spicy, remove the skins or use a ground mix)
1 teaspoon dried Thyme (or 2 Tablespoons fresh or to taste)
1 large Carrot, peeled and diagonally sliced to 1/2-inch thickness
2 cups Green Beans, chopped into 2-inch lengths
2 small Zucchini or Yellow Squash, sliced
Salt and pepper, to taste
A little Soy sauce for seasoning (optional)
 
 
Procedure
 
 
Heat the oil in a large skillet or frying pan. Sauté the onions for about 3-4 minutes or until it has softened. Add the garlic and cook for another minute. Add the pork sausages. Crumble with a fork and then cook until brownish. Season with salt and pepper.
 
 
Cook the Carrots and Green Beans ahead as they take much longer to soften. Sauté the beans and carrots quickly with the sausages and then cover and simmer for about 8-10 minutes or until crisp-tender. You can add a little water if it seems dry.
 
 
Add the Zucchini or Yellow Squash with the fresh Thyme. If using dried Thyme, you may add it  with the beans and carrots.  Cook just until all the veggies are soft but still retaining some bite (not mushy). 
  
 
Season with some salt and pepper, if necessary. I am Asian so I am partial to using some soy sauce or even fish sauce to give extra seasoning to our dishes. Serve immediately with rice or mashed potatoes! Healthy and flavorful! :-)

 
 
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1 comment

  1. Oh Abby,
    All I ca say is yum. Simple and delish. I want to make this now.

    ReplyDelete

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