Tag Archives: recipe

{Recipe} Veggie Sausage Skillet

I discovered this “recipe” (method, really) last summer when I was trying to come up with creative ways to use up all the veggies in my weekly CSA box, before the next box arrived. Since then, I have consistently made it at least twice a month. In the last ten days I’ve made it three times :). It’s my go-to “what do I make for dinner???” meal, because it is quick, full of veggies and protein, and very flexible with the ingredients. Not to mention my husband and kids eat it up and ask for more.

The main idea = brown some pork sausage in a skillet, then remove it and saute the veggies. Add the sausage back on top when the veggies are cooked through. Done. But there are also ways to mix it up or fancy it up a bit. I think the reason it’s so tasty is because pork sausage has so much flavor, and pairs so well with a variety of veggies. Love the combo!

Veggie Sausage Skillet

1.5 pounds of organic, pasture raised, pork sausage (I’ve also used sliced chicken sausage links)
2-3 potatoes (I’ve done white potatoes, sweet potatoes, or a combo of both. Obviously using only sweet potatoes will make it Whole30 compliant!)
1/2 an onion (I’ve done yellow, red….whatever you have on hand will work)

Any combo of the following veggies:
(Seriously, you can’t mess this up! Just pick what you like or have)

zucchini
peppers
mushrooms
broccoli
cauliflower
green beans
asparagus
peas (fresh or frozen)
carrots
chard or kale
beets
parsnips

optional:
heavy cream
raw cheddar cheese

If you will be including the cheese and cream, go ahead and preheat your oven to 400.

Brown your sausage in a skillet. I prefer to use a cast iron skillet – 1) because they’re awesome. 2) because if you follow the *fancy* option at the end, your cast iron skillet can go straight into the oven. (Of course, this particular time, as you can see in the photo, I didn’t use my cast iron. It was in our trailer and I hadn’t unloaded it yet from camping).

Remove the sausage from the skillet, and begin sautéing up your veggies in the wonderful grease that was left behind. Add more ghee or butter or fat of choice if needed. I start with the hardier veggies first: potatoes and onions and carrots. I like to give them a head start since they take a bit longer to cook. I keep the burner on medium+ heat, and just give them a stir every few minutes. I don’t stir constantly for two reasons: 1) I like them to get a bit brown and crispy, 2) Don’t have time! This way you can wash dishes and clean up in between stirs.

After about 10 minutes I add in the next most hardy veggies: broccoli, peppers, cauliflower, etc. I save the greens and other delicate veggies for last. The point is that you’re trying to add veggies in order of which ones need the most/least cook time, so that hopefully at the end they are all equally done! No soggy ones.

Dairy Free Option:
If you are skipping the dairy, then simply add the sausage back to the skillet, give everything a stir, and you’re done! Spoon onto your plates and enjoy. The kiddos like to have a little ketchup for dipping.

Delicious Dairy option:
This is my preferred way to make the dish, but now that my husband has discovered he is lactose-intolerant, we don’t make it this way any more. *tear*. BUT, it like I said before, it’s still great without the cheese! (just a little richer with it 🙂

Once your sausage and veggies are cooked through, you are going to simply drizzle some heavy cream over the skillet, maybe a few tablespoons, or up to 1/4 cup. And then top it with some shredded cheese. Stick the skillet in your 400 degree oven for 10-15 min. You are just giving it time for the cheese to melt and the juices to bubble. I don’t know what it is, something about the starches from the potatoes, and the other juices within the skillet….but they combine with that little bit of cream and it all turns into a thicker “sauce” that bubbles up and creates some major deliciousness.

*Also to note: if you are doing the dairy option, you will want to leave your veggies slightly under cooked during the sauté stage…since they will be going into a 400 degree oven for 10+ min, they will continue to cook and soften there.

In this (terrible) iPhone photo, I just piled the sausage on one side so that you could see all the veggies underneath. Quick, cheap, easy, delicious, and in this case, Whole 30 approved!
 photo IMG_6525_zps02c4dfdf.jpg

Advertisements

{Whole30} Day 29

{Recipe} Baked Chicken Thighs in Marinara with Cabbage Noodles
 photo 1-7_zps242fef87.jpg
I’m just going to talk about my dinner today, because I am pretty darn excited about it. It was one of those, “crap! what do i make for dinner?!” meals, and I threw it all together without much thought. And it actually turned out! It was so simple and tasty, that I thought it was worth sharing. I even took a few (iPhone) pics along the way; I guess I just had a *feeling* that it might turn out!

I threw some boneless skinless chicken thighs in an 8×8 dish (use whatever size dish you need to have it be “full” of chicken. Or use as much chicken as you need to fill your dish?!?)

Moving on!

I had a few fresh herbs, and decided to go with thyme….so I threw a few sprigs of thyme on top, and then some crushed garlic cloves. (I prefer to keep the sprigs whole, rather than taking the “thyme” (!) to pull of each little leaf and chop it up. This way, you still get the flavor imparted into the dish, and just pull the sprigs out when it’s done cooking!)
 photo IMG_5475_zps5941a1fa.jpg
Next, I very carefully opened a jar of organic, (no sugar) marinara sauce. And poured it on top. It was hard work, but someone had to do it.
 photo IMG_5476_zpsde90a286.jpg
Then I covered the dish with foil, and baked at 375 while I took a walk with the kids to get eggs from the neighbor’s house….in other words, 30 minutes or so. When I got home I checked it and decided it could go a bit longer. Plus, I wanted to roast some green beans at a high temp in the over (425), so I just went ahead and cranked it up so that I could cook the green beans in there at the same time. I also noticed that it was way more liquid-y than I was expecting, so at this point I removed the foil covering from the dish.

I only had frozen green beans to use as my veggie side, which I think worked well for the way I prepared them. I opened the plastic bag, and filled it with warm water to defrost the green beans. Drain, and repeat once. Now they’re defrosted! I patted away the moisture with some paper towels, since things tend to roast best when they aren’t sopping wet.

Next, throw your green beans on a pan, drizzle with olive oil, nutritional yeast, and salt. Then place in the oven so they can roast at 425 for around 20 minutes. (Meanwhile, your chicken is still baking away). If you have the chance, pull them out once to flip them around with a spatula.

I also had some cabbage wedges roasting away in my toaster over. Drizzled with olive oil and salt and pepper, cooked at 425 for 20 min. Hey, I never said this was a one pot meal!

The chicken turned out nice and saucy and tender.
 photo IMG_5477_zps9f0cc342.jpg
And the green beans were roasted just the way I like em.
 photo IMG_5479_zps4b91e0c5.jpg
To plate it up, I had my wedge of cabbage, with chicken on top, and sauce over it all. And then the green beans on the side.
 photo IMG_5478_zpsa7982c5b.jpg
After I took this photo and started eating, I did end up adding much more sauce to my plate.

This is what I love about Whole30! I never would have came up with this meal without it. I maybe would have thought of the chicken idea. But I would have served it with rice or potatoes or something. Instead, after I thought of the chicken idea, I was thinking to myself…what would be good underneath saucy chicken to soak it up? Noodles? Then I remembered seeing something weird on instagram under the #whole30 hashtag. Someone was talking about boiling a whole cabbage, and as it cooks, the leaves come off. You pull the leaves out as they start floating to the top, and then shred up all the cooked cabbage leaves. She was saying she then just keeps it in the fridge and uses them as “noodles”, and that they’re really versatile. So, that’s kind of what I was trying to replicate with the roasted wedges of cabbage (I didn’t want to take the time or mess with boiling a whole cabbage). And it worked! The outer edges were crispy, but the inner parts were soft and the perfect texture to eat with saucy chicken.

Enjoy! And let me know what you think!

{Recipe} Deconstructed Chicken Kabobs

Ok, are you ready to make the easiest & tastiest thing you’ve had in ages? Here ya go.

I started out planning to just make a quick chicken & veggie sautee (which really, is what this is). But once I had my veggies assembled, I realized they were the kind I like to use on kabobs (those little peppers came in a plastic package and are called “sweet peppers” and I’m loving them!).
 photo IMG_5296_zps532a23d2.jpg
I started chopping and then remembered I had some sliced pineapple in the fridge, and that’s when I realized it was the perfect addition, because I REALLY like pineapple on kabobs. Then it all came together. Chicken + veggies + pineapple [sauteed] = way quicker and easier than skewering, marinating, and grilling kabobs = brilliant (did you follow that equation?).

Deconstructed Chicken Kabobs
Assemble your veggies and pineapple, slice/chop into bite sized pieces (tons of veggies per person)
Slice your chicken breasts into thin slices (1/4″ or so) (one chicken breast per person)
Saute the chicken slices in your fat of choice (I went with a combo of ghee and olive oil)
As the chicken starts to brown, throw in the veggies
Season everything with some salt and garlic powder
Add the chopped pineapple and let it heat through (give it a minute or two)
Once they are all cooked through, throw in a tablespoon or so of coconut aminos (or soy sauce) and let it sizzle and cook down a bit and coat everything.

 photo IMG_5297_zps38486d6e.jpg

Enjoy your tasty, delicious, and Whole30 compliant meal that only took you 15 minutes from start to finish.

Please let me know if you try this, and what you think! I’d love to hear any feedback! Also, does this “recipe” even make sense? I’ve never actually written a recipe down before, so I’m not sure if what’s in my head is even translating into something that makes sense. Ha! Let me know 🙂

This post is part of Party Wave Wednesday at Holistic Squid, and The Nourishing Gourmet’s Pennywise Platter

{Whole30} Day 15

I have officially completed two weeks of the Whole 30! In some ways it’s gone so fast and has seemed pretty easy. In other ways I cannot believe it’s only been two weeks…feels like forever since I’ve had butter :). I am feeling pretty good. I’ve definitely felt some energy surges, but honestly nothing quite as extreme as some of the testimonials I’ve read. Really wish I could a full night of sleep so that I could get a true feeling of what the difference is! Regarding sleep though, I am definitely noticing that I am sleeping more soundly and falling asleep quicker than normal. When one of the kids wakes up at night, it seems like it takes me forever to actually wake up, even though I’ve been hearing the cry for several minutes. I am noticing some changes in my skin, too. It’s certainly not perfect but the overall surface and appearance is smoother. And, it’s not dry at all! This time of year I ALWAYS have at least one little dry patch somewhere on my face, and also usually one on my arm. There are definitely none of those, not to mention my skin just feels soft and supple. Like if I were to forget to put lotion on at night, it wouldn’t really matter.

Going forward for the remaining two weeks I am excited about continuing to mix it up and try new recipes. I think one of the keys to Whole 30 is to keep a variety going in your meals. I don’t mind eating up leftovers, but it’s also good for me to always have 2-3 recipes in my head that I know I want to try. I am continually scanning the #whole30 hashtag on Instagram to get new ideas and inspiration. Breakfast is definitely the hardest, since it’s hard to come up with much variety! And I also just don’t have a lot of time in the morning, what with my two little hungry rascals that are hanging on my legs :).

Breakfast:
Speaking of a lack of variety, I basically recreated my dinner from last night. Couldn’t help it, that fried sweet potatoes + chicken sausage combo was so good! This time I added diced green pepper and spinach to the mix. And then threw a couple fried eggs on top. Avocado on the side, of course.
 photo IMG_5132_zps4f4c2484.jpg

Lunch:
More pot roast.

Snack:
I recently picked up some Green Tea Matcha powder, after reading this post. I gave it a try today in a little smoothie concoction that I came up with:

one cup coconut milk
one frozen banana
one spoonful of unsweetened cocoa powder
one spoonful of coconut oil
probably 1.5 tsp of green matcha powder
a couple ice cubes

It was SO good! I didn’t really taste the powder so I would probably add more next time. Loved it though!

Dinner:
More pot roast. Ummmm didn’t feel like cooking. The kids had already been fed and put to bed, and Bret was making a steak. So I just ate what I could find to get it over with!