sausage & kale | a hearty breakfast

I love recipes that don't really need recipes. :)

I love when I don't have to measure anything and I can swap things in and out based on what's in the kitchen. Lately I've heard loads of people mention they've got all this kale growing in their gardens and don't know what to do with it! Until recently, I really only utilized kale in smoothies and as kale chips... I decided this was perfect reason to branch out. 

On a semi side-note: I've been reading this PHENOMENAL book, Integrative Nutrition by Joshua Rosenthal. The book builds off of primary foods and how to build the best health for YOUR LIFE through overwhelming the not-so-great and beneficial aspects that creep into life with things that give life, energy, happiness, and health. As the title infers, he writes a lot about food... however, he shares his wisdom on how so much more goes into our health and happiness. I don't want to give the whole book away, but I do highly suggest it as a great read.

...all that to say, I found a simple, to-the-point, super-easy recipe to use up some of that extra kale. :)

sausage & kale:

prep time: 5 minutes

cooking time: 10 minutes

these measurements serve two

1/2 small yellow onion

1 precooked chicken apple sausage (I used pork as it was the best option having no additives and only 5 ingredients - still delicious)

1/2 bunch kale

1 tablespoon balsamic vinegar

If your sausage has not already been frozen, your timeline might make more sense to cook your onions first. 

-Heat your pan. 

-Slice onion in two quarters (you're starting with a half, so just one slice down the middle,) then into little half moons or long, thin slivers.

-Slice sausage into 1/2 inch rounds and cook so it is nicely browned.

-Remove sausage from the pan and allow some of the excess grease to drain off on a plate. Set aside.

-Use the grease from the sausage to cook your onions, about 5 minutes.

-While your onions cook, chop your kale very finely into strips of 1/4-inch bits.

-Add sausage back to the pan.

-Add kale to the frying pan and cook for 5 minutes or until sausage is reheated and kale has become soft.

-Remove from heat and sprinkle with balsamic vinegar.

-Eat and enjoy!

*Recipe adapted from Joshua Rosenthal's book Integrative Nutrition.

The Easiest GF Pancake... EVER

Good Morning!!

I don't know about you, but I woke up HUNGRY.

Now, what I'm about to share with you is likely to change you life... or at least your breakfast... FOREVER.

My best friend is really who deserves the credit for these. She and I lived together many moons ago in the great city of Des Moines and both learned so much about flavors and nutrition and the differences of each person's needs - this simple breakfast was one of the many great findings from that season!

I will tell you that these are extremely versatile. Anything you're craving can be incorporated... pretty much.

You will need:

1 cup oats (I prefer thick cut, but quick cooking would make the pancakes softer and more traditional in their texture)

1 egg

1 splash OJ (I base this on how much egg white is in the egg - just try to make the dough as close to the density of your favorite pancakes!)

I always add:

cinnamon

fresh grated nutmeg

fresh grated ginger

You could also incorporate:

pumpkin

berries

apples

bananas

chia seeds

the limits are endless!

Mix together oats, egg, OJ, and seasonings in a bowl.
(This batch I added pumpkin to my dough.)

Pour into hot skillet with either butter or coconut oil to ensure it doesn't stick!
Once the edges begin to bubble, you're good to flip it.

When your second side bubbles, flip it once to see that it's cooked all the way through (remember, we're working with raw eggs here...)

Plate with honey, fruit, and anything else you desire... and ENJOY!!

A nice cuppa and some beautiful flowers are always a nice addition as well.

Let me know how YOU prefer your delicious pancakes!

Norwegian Grub and CHRISTMAS Cinnamon Rolls

Christmas is HERE!! 

This year the anticipation has just been killin' me! 
This is my first year working retail in a setting where the music is not really... negotiable? If you will... 

However, even with the endless hours of 'Santa Baby' and 'All I Want for Christmas is the Girl of My Dreams'... I still have been so unbelievably excited for it all. 
Last night my parents and I went to my great-uncle's house, as we always have, and although it was a smaller crew than I am used to, it was so great. My cousin and great-aunt made traditional Norwegian food... We almost always enjoy lefse, but this year were able to experience lutefisk (more on that in a moment) and rømmegrøt. 

Lefse is a Norwegian flatbread or tortilla of sorts made of flour, cream, and potatoes, of course... We always doctor it up with butter, cinnamon, and sugar, but others often enjoy it with savory items like ham and cheese or beef. 

Lutefisk is a traditional Nordic soup made from aged cod and a whole lotta butter. It is gelatinous in texture (the second of the two main problems... and has an extremely strong, pungent odor (the first of the big problems). Its name literally means 'lye fish'.  I am not a 'gaggy' person... I couldn't stomach this. My great-uncle, Keith, is a big, burly Viking and told me while I was giving my very best efforts to choke it down, that even he couldn't stomach it... it was at that moment that I decided I wouldn't renounce my heritage by spitting out the rank fish soup. 

Ahhhh, rømmegrøt. :) My first introduction to this decadent treat was at Nordicfest in Decorah, Iowa. It is a porridge made of whole milk, butter, and is often topped with cinnamon. It is rich and delicious and the perfect way to end a wonderful evening of food, stories, and laughter.

I just love my lil tree! It might be why I am still so very excited about Christmas! 

While last night was wonderful, today was lovely too!! My brother and sister-in-law are expecting their third little bumpkin and just moved into their new house about a month ago. It's much larger than their last house and a really great layout for rambunctious boys and a bunch of adults to eat, drink, and be merry.

My contribution to the brunch was homemade cinnamon rolls.... I have backed way off on baking in the last few years as I've been noticing it's really just not all that necessary, nor does my body like it very much... but I forgot how much I LOVE whipping up something sweet. :) Thankfully, I had the opportunity to tap into that delight once again this Christmas.

If you're interested in making these lil Christmas beauts, just follow these simple steps!

For the dough, you'll need:

• 2 cups whole milk
• 1/2 cup sugar
• 1/2 cup vegetable oil
• 4 1/2 cups all-purpose flour (NOT pastry flour!!)
• 1 package active dry yeast
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 1/2 teaspoon salt

For the deliciously gooey insides, you'll need:

• 1 stick of butter or 1 cup
• 1/4 cup cinnamon
• 1 cup sugar

For the icing, you'll need:

• 1/2 bag of powdered sugar (about a pound... they're sweet!)
• 1/4 cup whole milk
• 3 tablespoons butter (about 1/3 of a stick), melted
• a dash of salt
• a generous splash of pure maple syrup

To make the dough, you first need to heat the milk, oil, and sugar in a medium pot over medium heat. You want to warm the mixture, but NOT boil it... it's a delicate dance here. Once you've heated the mixture, but saved it from boiling, set it aside and let it cool until it's lukewarm.

Once the milk, oil, and sugar have cooled, add 4 cups of the flour and your packet of yeast and stir just to combine. The dough will be sticky. Cover the pot with a towel and let the dough rise for an hour while you wrap more presents... or while you shower and beautify before everyone else wakes up. ;)

After your hour has passed, add the remaining 1/2 cup flour, baking soda, baking powder, and the salt. Preheat your oven to 375 degrees Fahrenheit, start melting your butter, and roll your dough into a large rectangle. I had to roll mine into two large rectangles... just do what you need to make it work. :) 

Pour on your butter and spread it around with your lovely little hands! (Have fun with it, how often do you get to slather butter all over your counter?!)

Sprinkle your cinnamon allllll over your rectangle of gold... I mean, dough. I love cinnamon, so I was extra liberal in this step. Don't be stingy on the edges! Follow with your sugar - the same mindset for that ingredient... the more, the merrier.

Do your best to roll your rectangle up super tight... this will simply make it easier to keep all that ooey, gooey, goodness INSIDE your rolls rather than all over your counter. Take a step back to enjoy your masterpiece and break out the butcher knife to slice your log into rolls. 

I felt like a combination of when I eat corn on the cob going back and forth, making sure I don't miss a single kernel and how I used to pretend to type or play the piano as a kid - you need quick fingers to keep it all together!

So much goodness right there.

Bake at 375 for 13-17 minutes, depending on your oven. Make sure not to let them get too brown as nobody's looking to eat any hockey pucks for their brunch... golden is good, aim for golden. 

This is the part my nephews love the most: the icing. It makes sense, who doesn't love straight sugar and butter? Mix together powdered sugar, milk, butter, and a smidge of salt. Once that's all mixed well, add in your splash of maple syrup. Most would whisk this all... I don't care for whisks though, so I simply mix it with a fork. To each their own! 

If you can even contain yourself for the 7 minutes or so that the smell of baked dough and buttery, sugary, cinnamony perfection has been tantalizing your nose, then break them out and let them cool for a moment before slathering the icing ALLLL over them. I'd suggest doing this while they're hot as the icing is pretty heavy duty.

I could stare at them all day... is that weird?

Yum.

Good as gone.

Enjoy!!

Merry Christmas to you and yours!

Chicken Dijon

My momma made a great discovery the other day while cleaning - she came across one of my Grandmother's old recipe holders. Knowing my love of food and our family history, she sent them home with me. 

This was such a blessing because, especially lately, I've been missing her a LOT. It's been hard and fun, but it's crazy all the random things that bring her to mind with my new job. I think she would be really happy with what I'm up to these days. Sometimes I just want to sit with her over coffee and fill her in and get her input as to what's best... She definitely was one of my biggest cheerleaders! She was always so great at creating things, making pretties, and being adventurous with even the small details of life. Little gestures like following a recipe written in her handwriting makes her seem ever so slightly, less far away...

Nostalgia at it's finest.

I went ahead and started with the first recipe held in the book: Chicken Breast Dijon. 

Per usual, I changed things around to fit what was already in my kitchen... here's how it went... 

Chicken Dijon

1/3 cup crushed Nut Thins (I was looking for a GF option - it worked really well!)

1 tablespoon grated Parmesan cheese

1 teaspoon dried Herbs de Provence 

3 tablespoons dijon mustard

1/2 teaspoon dried thyme

1/4 teaspoon salt & pepper

1 chicken breast

1 teaspoon butter

1.) Combine cheese, seasonings, and mustard in a shallow dish, stir well. Brush mixture over sides and dredge in crumbs.  

Mustard, Parmesan, Herbs de Provence, thyme, and salt & pepper mixed together before brushing on the chicken.

I brushed one side with the mustard mixture before dredging with the crumbs, then did the same to the other side.

2.) Heat butter in a skillet over medium heat. Add chicken and cook 6 minutes on each side or until done. 

I put a plate over my skillet (as I have no lids - gotta make the most of what we've got!) I believe this helped the chicken to keep it's moisture and have really perfect texture once it was done.

Unfortunately, my chicken breasts were ginormous. The six minutes didn't quite cut it... I added a few minutes on to each side and they cooked up very nicely. As soon as my parents caught wind that I was trying out some of Grandma's recipes, they made their way over to my house to be my taste testers (always so helpful). I asked my dad if he remembered this recipe at all and he said he most certainly did not... could have been my adjustments - could have been a more recent discovery of hers too! Either way, it was super easy, delicious, and such a nice surprise!

giada's pecorino and bean salad

I love having something healthy all put together and easy to grab in my fridge. I've gotten into the habit of putting together different salads and keeping them in smaller containers so I can just grab them either in a hurry or when I'm past that point of 'hanger' (for those of you who are unfamiliar with the term, it's hunger that's turned into anger...) 

Today, I tried THIS fabulous recipe - it's fast with a prep time of 6 minutes and it'll be great to share with the roomies for the next couple of days. 

You will need:

2 tablespoons EVOO

2 cloves garlic, minced

2 teaspoons finely chopped fresh rosemary leaves

2 cups (9 oz) shelled edamame beans

1 (15 oz) can cannellini beans, drained and rinsed

5 oz pecorino, cut into 1/2-inch chunks

1/4 cup chopped fresh flat-leaf/Italian parsley

1/4 teaspoon kosher salt

1/4 teaspoon finely ground black pepper

Directions:

In a small skillet, heat the oil over medium-low heat. Add the garlic and cook until fragrant, but not brown, about 30 seconds. Remove the pan from the heat and stir in the rosemary. Set aside.

Combine the edamame beans, cannellini beans, cheese, parsley, and salt and pepper in a serving bowl. Add the garlic mixture and toss well until all the ingredients are coated.