I’ve been remiss in posting Queen Cuisine recipes the last two weeks. I have a good reason – we had been back from New York for less than 15 hours when my hubby snapped his achilles tendon, then he had surgery and has been recovering. Between all that excitement and chasing after the kiddos I haven’t had time to take photos of the meals I’ve been making! It’s everything I can do just getting the meals on the table!
BUT things have gotten a little bit easier the last few days and I made a family favorite – it’s a broccoli, sausage stir fry, so I thought I’d share the recipe. I don’t really have a fancy name, that’s just what we call it. It’s random. It’s a variation of a recipe my mom makes. The kids seem to like it – so I keep making it!
Broccoli – about a pound or two, washed/rinsed and cut to to manageable sizes. It’s been on sale for $0.99 cents a pound a lot lately.
Package of sausage – I like Aidells. Look for it as a manager markdown (like pictured above) and freeze it until you’re ready.
Mushrooms – I prefer crimini because they taste meatier.
Parmesan or pecorino romano cheese
Pasta – your choice, we like Wacky Mac or Ronzoni Garden Delight.
Oregano – Buy in bulk at Winco or your local co-op
- Get a pan of water boiling – to get your noodles cooking. You can pick the variety of noodles that you like best, but we like to use Wacky Mac or the new Ronzoni Garden pasta.
- In another large saute pan (make sure it has a lid, for a later step), on medium high heat add a little olive oil and saute up diced onions. Once they start getting a little soft, add the sliced mushrooms. Saute.
- Once onions and mushrooms are looking like they are browning, add minced garlic (a couple cloves?) and a bunch of fresh oregano. I’ve never measured. Add more if you like it, less if you don’t. Maybe a couple tablespoons. It should look like this:
- Next slice up your sausages and add that to the mix. Cook it up until it it’s browned and heated thoroughly.
- Wash and cut your broccoli and throw it in on top of all the other good stuff in the pan. Cover the saute pan and steam broccoli.
- Watch broccoli, when it turns bright green and is steamed to your liking, add grated parmesan to the very top.
- Then serve on top of cooked pasta!
My mom makes this with a Kielbasa sausage and she uses canned parmesan cheese. It’s really a flexible recipe. Just lots of oregano and garlic and you’re in business. Oh and good, fresh broccoli.
I use a food chopper and serve it up for the baby – she loves it! My son shows off his growing muscles from the broccoli (you can see them growing he says!). Then he helps feed his sister. Yes, they are still in pajamas at dinner time. Since daddy’s surgery we’ve been spending lots of quality time like this at home. Why bother getting dressed?
Hope you like it! I’d love to hear any variations you might have on this recipe.
You might also like these recipes:
- Easy Peasy Pizza (courtesy of Trader Joe’s)
- Greek Chicken and Orzo Skillet recipe
- Bacon-wrapped blue cheese dates
- Quinoa salad with arugula, craisins, pistachios, balsamic vinegar
- Tomatoes, Feta, Corn, Cilantro Salad
- My grandma’s roll recipe, plus a time-saving tip (BEWARE – You can’t eat just one)
- Moroccan Chicken with couscous
made this tonight – was perfect for the family. I think I will try asparagus instead of broccoli next time!
i have made this a couple times and my kids love it every time, i can never make enough! thank you for our recipe your amazing to show us how to save money and make a good meal!
Bill In Seattle says
I made this recipe mid-day today for visitors at the homestead, and they are enjoying it now.
Simple, easy and filling for the thundering herds here.
A few substitutions:
-frozen broccoli from Fred Meyer zapped in the microwave
-Trader Joes crushed garlic (a magical timesaver ingredient)
-grated European parmesan from the half-off bin at Fred Meyer
-basil from the patio
-crimini mushrooms from Trader Joes in their reduced isle
-4 pounds of bulk-bin rotini semi-whole wheat pasta
Given the rush of preparation, constant lack of time, and a thousand things to accomplish before the first knock on the door, I often feel like an army cook grinding out great quantities of “stuff” to feed to the resultant crowds (grin).
Fortunately, using the things that are said here at this blog and other places, I’ve been able to elevate the resultant “stuff” from generic, ummm, things best described as “filler-food”, into food that make me happy (as a host) to serve without feeling guilty.
A critical part of that is finding the ingredients at a cost that doesn’t bankrupt this old retired guy (ie: probably the whole reason we come to QueenBeeCoupons.com in the first place).
Thanks to Heather for this site, as she adds a human element to the processes we all go through for our friends, guests, and family in the course of feeding them on a daily basis, or via those special event times.
Hi Bill –
Thank you so much for taking the time to leave such thoughtful comments. Glad to hear the recipes are helping you out! Sounds like you know a thing or two about good food, I could probably learn more from you!
Take care and keep on truckin’!
Kellie Shulruff says
Heather your just amazing*S* Great recipe…beautiful pics of the kids…and I’ll be praying for your husband, your and your family. Thats a rough road…and keeping up with US!! know your appreciated…and now I’ll be praying for a quick recovery and lots of patience and love words spoken in your home*S* Be Blessed precious girl!
Oh Kellie – Thank you so much! I do appreciate your kind words. I love hearing from readers, it’s good to know someone is out there! You take care as well!