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Meat Lite: Lentil Sausage Ragout
Mamma Mia! This is the recipe I've been waiting for. My husband has high triglycerides, so we're trying not to eat pasta/rice/bread, but I really miss tomato sauce and spicy Italian sausage. I made this with my favorite arrabbiata sauce (DeCecco) and put a cayenne pepper from our garden in with the lentils. The result tastes like spaghetti stew, and I can't get enough. Thanks!
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Wow, I always like my chicken best when I brine it for an hour, and then I use the Cook's Illustrated trick of turning it a quarter turn every 15 or 20 minutes, depending on the size of the chicken. I'm not sure I can go back to not brining...