I have a lot of catching up to do. This week was elementary school and high school back to school nights, plus a seminar on executive functioning for kids. Actually, I have been applying the techniques on me too. I also had a work deadline and major spike in my volunteer initiatives, so I barely had time to cook, much less blog. I will try to pick up where I left off …Tuesday, eggs for dinner and CSA pick up day, YAY!
I was talking to Lynne McVie at the gym and she highly recommended the country breakfast sausage from Primal Cravings. Since I was headed to the market after class, I picked up some extra ground pork and figured I’d give it a try.
I checked the recipe when I got home and was happy to see how easy it was to assemble.
Country Breakfast Sausage, adapted from Primal Cravings
Prep Time – 10 minutes
Cook Time – 12 – 15 minutes
Servings – 8 to 10 (or 2 meals, one to eat, one to freeze!)
2 pounds ground pork
- 1 tbsp. dried mustard
- 1 tbsp. dried sage
- 1 tbsp. Herbs de Provence if you have it, but not critical
- 1 tsp. red pepper flakes (or more if you like spicy)
- 1 tbsp. smoked paprika
- Salt and pepper, at least 1 – 2 tsp. of each
- 1 tbsp. EVOO (garlic infused if you have it)
- Cooking Spray
- Preheat oven to 375 degrees
- Line 2 cookies sheets with parchment paper and spray with non-stick spray
- Put pork in a large bowl
- Add spices and oil to pork
- Mix altogether – I did it with my hands!
- Take a tablespoon and scoop up meat mixture to form into small patties
- Place on cookie sheets to bake
- NOTE: These will be oily, so don’t be fooled that they are not cooked. If you are unsure, definitely slice one open to check.
Now for the hash. Way back when I first bought my spiralizer, Heather Bergeron asked how it worked on sweet potatoes. I hadn’t really had the opportunity to try it, but today was the day.
It worked like a charm as long as you use narrow sweet potatoes and twist on the side that makes thicker slices.
Sweet Potatoes Hash – inspired by Nom Nom Paleo
Prep Time – 15 minutes
Cook Time – 15 minutes
Servings – 4
2 narrow sweet potatoes (washed and skin on)
- 2 small green peppers (I used the ones from the farm that were kind of sweet)
- 1 cup or so of chopped onions, red or white, I used pre-cut
- Salt and pepper to taste
- 1 – 2 tbsp. 21 seasoning salute (from Trader Joe’s) or another blend that you like
- 1 – 2 tbsp. EVOO, garlic infused
- Spiralize, grate or use a food processor to prep sweet potatoes into a bowl or onto a cutting board.
- Warm the EVOO in a large skillet that has a lid on medium heat
- Add potatoes to start cooking
- Quickly chop up peppers and onions (if not already chopped)
- Add peppers and onions and stir to combine
- Add salt and pepper and seasoning to potatoes and combine.
- Put a lid on the skillet for a few minutes to finish up the cooking.
- Potatoes should be tender before serving.
I scrambled up eggs to go along with this and added some chopped mushrooms and a few handfuls of baby spinach. I have an abundance of tomatoes, so have been serving them with everything and besides, they always make your plate look so pretty. I sliced up a few and it was egg night once again.