Category Archives: quick and easy

sausage + potato + kale skillet

On Thursday evenings, you can typically find us wandering around the Gorge Grown Farmer’s Market at the HR Middle School.   We always look forward to hitting up the food carts and shopping for local goodies with our friends.   My new BFF, coincidentally,  is the dude who hands out cheese samples.  Seriously, who doesn’t love Free Sample Guy?!  Heaven.

Snoop through our basket and you will likely find tons of fresh produce, tubs of ridonkulous almond butter, and this pork sausage from Rough Swan Ranch.  My friend raved about it, so we gave it a shot.  And now, we may need to purchase a separate freezer, just so I can store this stuff throughout the winter.  This ain’t no Jimmy Dean, folks.  It is absolutely worth the few extra bucks as it: A) comes from happy pigs and B) is freakishly delicious.  It’s fair to say that we are addicted.

Technically it is labeled as “breakfast sausage”,  but I have been using it to cook up “dinner skillets” all summer long. Variations have included white cannellini beans and grilled corn.  Our garden potatoes are ready, so lately I’ve been using those.  Come this fall, you’d better believe that I’ll toss some sweet potato into the mix!   My husband has proclaimed, on more than one occasion, that THIS is his favorite meal….EVER.  It’s simple and rustic – total cowboy food.

SAUSAGE + POTATO + KALE SKILLET
1 Lb. bulk breakfast sausage (Rough Swan or any other QUALITY sausage)
1 medium onion, diced
2 large cloves of garlic, crushed
dash red pepper flake
1 Lb. baby red or yukon gold potatoes, cubed
1 bunch kale, shredded (ribs removed), yields approx. 4 cups
salt and pepper to taste

PREHEAT oven to 425 degrees.  In a cast iron (I use my 10 inch), or any other oven proof skillet, brown the breakfast sausage over medium heat.  REMOVE sausage with a slotted spoon and transfer to a paper towel lined plate.  ADD the diced onion to the pan, WITH the sausage grease (don’t look at me like that, just DO it), and saute until soft.  CRUSH the garlic into the onions, add a dash of red pepper flake, cook until fragrant.  ADD the potatoes to the pan and coat evenly with onions and garlic.  SEASON with a bit of kosher salt and freshly ground black pepper, then let the potatoes cook for about 2 minutes on the stove.  TRANSFER the skillet to the oven and let the potatoes bake for 18 minutes.  CAREFULLY remove the skillet from the oven (uh, don’t grab the handle).  ADD the shredded kale and breakfast sausage to the skillet and mix it all together.  The skillet will be HOT, so keep that mitt on!  RETURN the skillet to the oven for about 7 minutes longer, until the kale is wilted to your satisfaction (it should have some crispy edges).   BAM!   Giddy up.  

Variations:  Depending on what is in season, sub any of the following for the potatoes: white cannellini beans, roasted corn, sweet potato, etc. The sky is the limit!  

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Filed under gorge grown, meat, pork, quick and easy

MILLET BURRITO BOWL

This falls under the “best use of leftovers” category.  Lately, I’ve been addicted to THIS Spiced Millet Breakfast Bowl.  As per Sarah’s recommendation, I have been making a huge vat of millet and using it throughout the week.  As an aside, the correct pronunciation is mill-IT.  However,  I prefer to call it “mill-AY”, because I’m fancy like that.  If you would like more info on this grain (I refuse to call it bird seed, because that will only gross you out, and you should not be afraid), check out what BOB has to say about it. PS – I buy mine from the bulk section of our local store to save me some duckets.

Anyhoo.  I came home from a long ass day work, and had a serious craving for a burrito bowl.  And when I have a craving, don’t nobody wanna get in my way!  Upon perusing my fridge, I found leftovers from Sunday night’s meal of grilled flank steak…

….and knew I was in business.  Toss in the leftover mill-AY, black beans, a few other veggies, and VOILA, I was a happy girl.  I love burrito bowls because you can use whatever you have on hand, and they are always d-to-the-licious.  Last night’s shmorgishborg included the following:

MEAT:
Leftover flank steak, sliced paper thin, then doused in fresh lime juice.  Let it come up to room temp while you prepare the rest.

MILLET:
For a large vat of cooked millet: bring 4 cups of water to a boil, add 2 cups of millet, simmer covered for 20-30 minutes, until all water is absorbed (stores well in the fridge for the week).

In a 12 inch skillet, heat 1 tablespoon of oil over medium heat.  Toss in about 3 cups of cooked millet, 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/2 teaspoon of coriander, and 1/2 teaspoon kosher salt.  Heat the millet through, and adjust seasonings to your preference.  (Sidebar:  chipotle powder would be great here, but alas, I was out.)

CHILI LIME DRESSING:
This part is totally optional, but I like a little dressing on mine (it eliminates my need to slather everything in sour cream…. not that I’m judging – if that is what you want to do, go for it!).  I also eyeball my dressings, so use this as a guide and make changes as needed:
1/3 cup canola oil, 2 teaspoons agave, 1/2 teaspoon chili powder, 1/4 teaspoon cumin, juice of half a lime, salt to taste.  Whisk it together well and adjust.  (I also added a dash of cider vinegar to mine, just to give it some kick)

VEGGIES: 
The sky is the limit.  Here is where you can really get creative with whatever you have available.  I vouch for the following:  diced heirloom tomatoes, rinsed black beans, corn, fresh cilantro, green onion, diced yellow bell pepper, a bit of finely shredded lettuce, and a sprinkle of crumbled goat cheese just to make things fun.  I assure you that avocado would have been invited to this party as well, but I was out.  Sigh.

Avocado or not, it was scrumdiddlyumptious.  Super light and fresh, without giving me the dreaded “gut bomb” that I sometimes experience after such a meal.

Oh.  And did I mention that it’s MAY?!  I can smell dirt and freshly cut grass.  Yessssss!  Bring.  On.  Summer.  That is all I have to say.

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Filed under dressings, meat, mexican, quick and easy

Mom’s Parmesan Roasted Asparagus

 

This is, hands down, my favorite way to eat asparagus!  Thanks goes to my sweet momma for sharing her simple recipe (Lin-Babes is a total badass in the kitchen).  The asparagus is nice and light, but has a little crispy deliciousness from the parmesan that makes it super addictive.  We recently had this with the Horseradish-Crusted Salmon recipe from Real Simple.  You can bake them both at the same time– the salmon took about 10-12 minutes at 425 degrees.   It is a quick and easy dinner to prepare, from the fridge to the table in 30 minutes.

 

Parmesan Roasted Asparagus
1 bunch asparagus, ends trimmed
2 teaspoons olive oil (*start with one teaspoon, add more as needed)
1 to 2 tablespoons finely grated parmesan
course salt
freshly ground pepper 

Preheat oven to 425 degrees.  On a cookie sheet, lightly drizzle the asparagus with one teaspoon of olive oil at a time, using as much or as little as you need to lightly coat the vegetables (you don’t want to oil fry them).  Roll the asparagus in the oil until it is even.  Season with course salt and freshly ground pepper, then sprinkle on the finely grated parmesan cheese (buy pre-grated or use a microplane grater, just make sure it is fine).  Roll it around again, so everything is evenly coated.  Spread into a single layer, leaving a little room between each spear, so the heat can circulate around it.  Roast on the lower middle rack for about 7 or 8 minutes.  Take it out of the oven when it is still a bit firm (don’t overcook!).  Use a spatula to peel it off the sheet, it should have a nice, slightly crunchy layer on the bottom.  

 

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Filed under family recipe, quick and easy, veggies