Simple Pasture Raised Pork Sausage & Kale

Okay, I am obsessed (and by obsessed I mean OBSESSED) with Whole Foods Pasture Raised Pork Sausage.  They make it there at the store and it is DELICIOUS.  When they have a sale, I buy a ton of it (both mild & spicy) and freeze it for later use.  I also love kale.  It is probably my favorite dark green leafy vegetable.  Usually I roast it with a little olive oil and salt for a healthy "chip" but it is also delicious sauteed with sausage because all of the rich flavors of the sausage end up absorbing in the kale.  Plus it's super easy to make... think 20 minutes.

Ingredients (makes 2 generous servings):
2lb pasture raised pork sausage (mild or spicy take your pick), casing removed
1 bunch organic kale, washed and cut into long thin strips
That's it!!

Directions:
1. In a large skillet over medium high heat, brown your sausage breaking it up with a spatula or spoon as it cooks.
2. When it is completely brown, add your kale on top (it will be overfull but I promise it cooks down quickly).  Add a bit of water (maybe 1/3 or 1/2c) and cover it with a lid.
3. Let it steam a few minutes.  When the kale begins to wilt, open the lid and stir it around.  Cover and cook until tender, stirring occasionally.
4. Open the lid and continue to cook until all the liquid has absorbed and everything has the wonderful aroma and taste of pork sausage.  Split it up between 2 plates and dig in!

NOTE:  Do not salt this dish!  The sausage is already salted so your whole dish will be flavored like the pork sausage that you choose.  If at the very end it needs salt, fine, add salt.  But I doubt it will because sausage is pretty darn salty :)

Sausage & Egg Casserole w Apple Cider Braised Bacon

This is what I made for my family visiting from out of town on Christmas morning.  It is rich and decadent; perfect for a special occasion.  It does take a bit of time to prepare so I don't imagine you would want to make this on a Monday morning (but perhaps I'm wrong).  But it is an impressive breakfast for company or just a relaxing weekend morning at home.  This recipe makes a large 9x13" casserole and my family ate the entire thing Christmas morning... some going back for second and third helpings.  The bacon, well, let's face it:  It tastes like candy.  That didn't' last past the first serving.  I served the whole thing with a large bowl of fresh cut pineapple and freshly brewed coffee.  The perfect celebration meal.  Enjoy!

My favorite breakfast

Egg Casserole Ingredients:
(Total Time to Make: about 45 minutes)
2lb Italian sausage (I used my favorite "healthy" sausage: Trader Joe's Tomato Basil Chicken Sausage with No Antibiotics No Preservatives and No Nitrates:  See this post for a picture)
1 yellow onion, diced
2 garlic cloves, minced
2tsp butter or oil
1/2c oil-packed sun dried tomatoes, drained and chopped
6 large eggs, preferably organic or omega-3 enriched
3 large egg yolks
1c heavy whipping cream (omit if you are sensitive to cream or butter)
1/2tsp salt

Apple Cider Braised Bacon Ingredients:
(Total Time to Make: about 2 hours)
1lb package bacon (I buy Preservative and Nitrate free Oscer Myer Uncured Bacon at Walmart or the Commissary)
1c apple cider
2tbs pure maple syrup

Directions:
1. First get that bacon started.  It has to braise in the oven for over an hour.  Preheat your oven to 325F.  Place bacon on an 8" square baking dish covered with nonstick foil (for easier cleanup).  Then bring cider and maple syrup to a boil in a saucepan over medium high heat.  Pour over bacon, cover with foil, and bake in the oven for about 45 minutes.  Turn the bacon over and bake another 45 minutes.  Remove foil, and let bacon cool in liquid.
2. To finish bacon, drain the liquid back into a saucepan and bring to a boil.  Boil until the liquid is reduced to a glaze (about 1/3c).  Toss bacon in the glaze gently and cook in a nonstick skillet over medium heat until deep brown and caramelize (about 3-5 minutes per side).  The bacon will tear easily but don't worry about it.  No one will care much.  It's that delicious.
3. While your bacon is braising in the oven but just about done, make your casserole.  First, heat a large skillet over medium high heat with a bit of butter or oil.  Add garlic and onion and saute, stirring frequently, until onion is soft. 
4. Then squeeze the meat out of the sausage casings into the pan.  Cook, breaking up the meat with a spatula or wooden spoon, until all of the sausage is brown.  Add the chopped sun dried tomatoes and cook a bit more (maybe 3 more minutes to get everything incorporated).
5. Pour the sausage mixture into the bottom of a 9x13" glass casserole dish.  Spread evenly along the bottom.  Preheat your oven to 375F.
6. In a large bowl, beat 6 eggs plus 3 egg yolks.  Whisk in heavy cream and salt.  Pour the egg mixture over the sausage casserole evenly.  Place in the center of a preheated oven and bake until the top is golden brown and a knife inserted into the center comes out clean, about 20-30 minutes.  Let stand 5 minutes before serving.
7. Serve the sausage egg casserole with cider braised bacon, some fruit, and coffee or tea.  Enjoy!

Mini Portabella Pizzas

One of my coworkers at work was talking about how much they love stuffed mushrooms and an idea popped in my head:  mushroom  pizzas!  I used big meaty portabella mushroom caps as the base and topped them with a quick italian suasage and tomato saute.  A sprinkle of parmesan on top and, viola!, another paleo pizza is born.  This one would be great as an appetizer for parties or eat a few of them as a main course.  A quick tip on portabella mushrooms:  the longer you cook them, the meatier and firmer the mushroom gets.  Enjoy!

Portabella mushrooms make a great bread substitute in this meaty little pizza

Ingredients (makes 8 mini pizzas):
8 portabella mushroom caps, washed and dried
1tbs extra virgin olive oil (first cold press is best)
4 spicy italian sausage links (preservative, nitrate, and refined sugar free) I used some spicy Italian chicken sausage from Whole foods
3 campari tomatoes, diced (about 3/4c)
1/2c marinara sauce (I used Trader Joe's Pomodoro Sauce)
1/2c freshly and finely shredded parmesan cheese (raw milk cheese or organic preferred)

Directions:
1. Preheat your oven to 400F.  In a large grill pan with a heavy lid, heat a little olive oil over medium high heat.  Add the mushrooms, top with the lid to flatten, and cook until tender (about 5 minutes).  Then flip them over, top with the heavy lid again, and cook a few minutes longer.  They should be flat and fully cooked through.  Remember, you want to cook them quite a bit so they firm up.  Place them on a foil lined baking sheet.
2. If you are using pre-cooked sausage, cut or tear it up into little pieces, removing as much of the casing as you can.  If you are using raw sausage, remove the casing and crumble the ground meat.  Heat the rest of your olive oil in a large saute pan.  Add your sausage and cook until browning a bit and completely cooked through.  Add your diced tomatoes and  a splash of marinara sauce.  Stir and cook until the liquid has reduced and is very thick.
3. Spread about 2-3tsp marinara sauce on the top of each mushroom cap.  Top with about 1/3c sausage mixture (or until all caps have an even amount of meat on them).  Sprinkle each with 1tbs parmesan.  Bake in the oven for 4-5 minutes or until everything is heated through and the mushrooms have released a bit more moisture.  Then turn on  your broiler and cook for 1-2 minutes more, or until the cheese fully melts and begins to brown.  Let set a few minutes and serve.

Nutritional  Information:
1 serving = 1 mini portabella pizza
Calories: 143
Protein: 12.5g
Fat: 6g
Carbs: 6g
Sodium ~ 375mg

Zu-ghetti and Meatballs

This is a fast paleo friendly meal made with tastey sausage meatballs and using zucchini as spaghetti (ie zu-ghetti).  I used my handy dandy Joyce Chen Spiral Slicer to make long thin speghetti-like strands of raw zucchini.  If you don't have one, then just use a pairing knife to make your own.  They will turn out thicker, but will still taste delicious.  For the sauce, I whipped up a quick creamy Italian marinara using diced tomatoes and coconut milk.  So delicious you don't even know (unless you try it!)

A delicious meal for 2

Ingredients (serves 2):

1 package Trader Joe's Tomato Basil Chicken Sausage (preservative and nitrate free)
1 large egg, slightly beaten
1/3c shredded parmesan cheese
2tbs coconut flour
1/4c diced onion
2tsp minced garlic
1 can diced tomatoes
1/2tsp oregano
1/4tsp Italian seasoning
1/4tsp garlic powder
Sea salt to taste
1/4c coconut milk
1tbs extra virgin olive oil
2 zucchini, sliced into strands using a spiral slicer or use a pairing knife to do the same


Directions:
1. Preheat your oven to 425F.  In a large bowl, squeeze the sausage out of its casing.  Mix with egg, parmesan, and coconut flour.  Form small meatballs (about 1 1/2" wide) and place on a baking sheet lined with foil.  Bake for 10-12 minutes or until the internal temperature reaches 160F.
2. Meanwhile make your sauce and your zu-ghetti.  Slice your zucchini, toss with olive oil and perhaps a little garlic and set aside.
3. In a large saute pan over medium heat, add a bit of oil and saute 1/4c onion until translucent.  Pour in your diced tomatoes and top with seasonings.  Cook, stir, and boil down until it turns into a chunky sauce.  Taste and adjust your seasonings as needed.  Add 1/4c coconut milk and turn heat to low, simmer until desired thickness.
4. To serve, warm your zu-ghetti in the microwave for 30seconds to 1 minute (you want to warm it, not cook it otherwise it will fall apart and be soggy).  Top with meatballs and then a big scoop of sauce.  Top with more parmesan if desired.  Enjoy!