When I got home from work today, I flipped on the TV and listened to a news program while I tried to figure out what to make for dinner. Have you noticed how they advertise the upcoming news segments with shocking titles? This one was something like, "What in your dining room is making you fat?" When they finally aired segment after several teasers, they reported that blue is the best color for plates, dining room walls, tablecloths, etc. Why? Because supposedly when people eat surrounded by the color blue, they eat less. The worst colors are yellow and red. One group of people ate dinner in a blue room and another in a yellow room, and the group in the blue room ate 30% less. I'm not sure about the quality of scientific research, but it's intriguing.
Have you noticed the color of our plates that play a supporting role in all of our food photos? They are mustard yellow! (They came with my husband. I like the style of them. The color, well, it is tolerable. The best thing about them is that they are almost indestructible.) Are we overeating every day because of our yellow plates? Maybe we should start using salad plates for dinner...
Last week, we had a hearty dinner served on salad plates. Sausage and peppers cooked with kale, tomatoes, onions and potatoes. I don't think I had ever made sausage and peppers with potatoes until I met my husband. He's Italian-American (among other things), and it's a family classic. His dad usually makes it with sausage, vinegar peppers and potatoes. It's FABULOUS! It's amazing how simple, classic meals are so good - no wonder they have stood the test of time. We added some extra veggies, and cooked it in our dutch oven on top of the stove. It was great - we got some oven fresh taste without heating up our apartment.
Sausage and Peppers with Kale, Tomato and Potatoes
1 lb Italian sausage, cut in half
1 lb potatoes, chopped
2 onions, chopped
2 peppers, chopped
1 tomato, chopped
1 bunch kale,chopped
Drizzle oil in the bottom of the Dutch oven. Add the rest of the ingredients, and stir to combine. Cook over medium heat stirring occasionally. Cook until the desired crispness is achieved, about 1 to 1.5 hours.
We served it on small plates because it is so filling.
This post is part of Monday Mania at The Healthy Home Economist.