Roasted Sweet Peppers & Sausage, Cashew Chicken

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Roasted Sweet Peppers & Sausage

1 red bell pepper, cored and seeded

1 yellow bell pepper, cored and seeded

2 green bell peppers, cored and seeded

2 medium onions, peeled and cut to fit in food chute

1 teaspoon dried oregano

2 tablespoons olive oil

2 pounds Italian sausage

Using a fork, pierce sausage casings several times. In a skillet over medium high heat, brown sausages, turning frequently, about 8 minutes. Set aside. Using the slicer/shredder disc, slicing side up, slice peppers and onion. Place in 2-quart baking dish. Add oregano and oil; stir to mix. Place sausage on peppers.

Bake at 350ºF for 45 minutes. Serve peppers and sausage with noodles or spoon onto toasted sub rolls. Makes 6 servings.

Cashew Chicken

2 pounds boneless,	1⁄4 cup pineapple juice
skinless chicken breasts	3 tablespoons soy sauce
4 cloves garlic	1 teaspoon dry mustard
1-inch piece of ginger root, peeled	8-ounce can sliced water chestnuts,
1 bunch green onions, roots trimmed	drained
2 tablespoons vegetable oil	1 cup roasted cashews
1 tablespoon flour	Cooked rice
3⁄4 cup chicken stock or broth

Using S-blade, place chicken in bowl. Pulse until chicken is very coarsely chopped. Remove chicken and set aside. Do not wash work bowl. Place garlic and ginger in work bowl and pulse until minced. Add green onions, white part and 2-inches of green top, and pulse until chopped. Heat oil in skillet over medium high heat. Add the chopped vegetables and chicken to the skillet. Stir and cook about 7 minutes or until chicken is done. Stir occasionally. Use a slotted spoon and remove chicken and vegetables. Sprinkle flour into skillet. Stir and cook until just beginning to turn brown, about 1 minute. Add chicken broth, pineapple juice, soy, and mustard. Stirring frequently, bring to a boil and cook until thickened, about 5 minutes. Return chicken/vegetables to skillet, add cashews and water chestnuts. Heat through. Serve over rice. Makes 6 servings.