Review of last recipe - Squash Biscuits (no photo!) - I guess I'm not much of a yeast-using baker, as the dough never rose, and the baked biscuits were what I would imagine hard tack is.

TODAY'S RECIPE - ITALIAN SAUSAGE PROVENCAL

Serves 4

1 lbs fresh italian sausage (will be substituting chicken sausage)
water
2 cloves garlic, minced
4 medium onions, quartered
4 green peppers, chopped into 1" pieces (will be substituting red peppers)
4 zucchini, cut into 1/2" slices
1 tsp italian seasoning
1 16 oz jar spaghetti sauce

Pierce sausages several times with fork, and place in saucepan with 1/3 cup water and cover pan.  Start on high heat, then when steaming turn to low heat for 20 minutes.  Remove sausage from pan and set aside. (Obviously, cooking chicken sausage is much simpler; just brown in a bit of olive oil, then turn down heat to warm throughout.)

Saute vegetables in some olive oil and season with italian seasoning.  Add spaghetti sauce and heat through.  Serve with pasta.  (I will be going virtually carb free by using tofu "spaghetti" noodles.)