Sausage and Peppers Bake (Whole 30)

Life with a 6 month old requires some simple dinner options, and this one is killer. It takes all of 10 minutes to throw together and you’re done!

Being on Whole 30 we’ve been eating a lot of chicken, so I’m always looking for something to mix it up. These Applegate Farms sausages are the just the ticket. Be careful which ones you buy, only a few are compliant. But the Sweet Italian are good to go!


Simple potatoes and peppers bring some earthiness and sweetness to the dish, while keeping it feeling very homey. Once the flavors meld in the oven, mmm…good stuff.

Sausage and Peppers Bake
1 package of Applegate Farms Sweet Italian Sausage
1 red bell pepper
1 yellow bell pepper
6 small yukon gold potatoes
1/4 cup olive oil
1 tsp onion powder
salt and pepper
Chopped parsley and dijon mustard for garnish

Preheat the oven to 375. Chop the sausage into 1-inch pieces, add to a large along with chopped peppers and potatoes. Add olive oil and seasonings, stirring to coat and combine. Pour everything out onto a large cookie sheet and bake for 45 minutes. Top with chopped parsley and serve with dijon mustard.

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Smoky Skillet Chicken (Whole 30)

I recently got a new cast iron skillet. And oh my gosh, I forgot how completely wonderful they are! I’ve been cooking literally everything in it recently and everything comes out so great. Plus once it’s seasoned it’s so easy to clean, which is a big plus.

I decided to try out some chicken legs in the skillet. But these aren’t your ordinary drumsticks – these are smoked paprika, crispy skin, juicy drumstick deliciousness. The sauce gets all up on your fingers when you dive into these juicy beauties. I literally burned my tongue on them because I have no chill when it comes to crispy skin chicken legs.

The other thing I love about this recipe is how easily it comes together. Mix a few things in the skillet, coat the chicken, then pop it into the oven to bake. Easy peasy! And I’m all about easy recipes with a (nearly) 6-month old on the loose.

Smoky Chicken Drumsticks
8 chicken legs
2 Tbsp smoked paprika
1 tsp red pepper flakes
3 cloves garlic, chopped
2 tsp salt
2 Tbsp fresh parsley, chopped
1/4 cup olive oil

Pre-heat oven to 425. In a cast iron skillet (or you can use an oven proof frying pan) mix together everything except the drumsticks. Turn heat on low and stir until fragrant (1-2 minutes). Add drumsticks one at a time, turning to coat in the mixture. Put the skillet into the hot oven and let bake for 45 minutes. Top with more fresh parsley and serve. Enjoy!
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Booch Update

The ‘booch is coming along! I began test tasting it around day 7, and by day 9 I had the sweet to acid ratio I was looking for. So it’s time for the second ferment! I decided to make two bottles of plain kombucha and then a cinnamon apple flavor. I simply added a few slices of apple and some cinnamon sticks. Easy peasy! This will sit on the counter for another 2 days and then into the refrigerator we go.

What kombucha flavor is your favorite?
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Fermentation Fun: Basic Kimchi


Asian cuisine is one of my favorites, and every time I get the chance I always order some delicious kimchi! The spicy fermented cabbage flavor, mmm…my mouth is watering just thinking about it. So I decided to get in on the fermentation fun myself and give making it a try!

Surprisingly these complex flavors are pretty easy to create. It just takes a few days before you can get to eating it. Step one is simply to cut and soak your cabbage in salt water for 12 – 24 hours. Easy enough.

Then you bring all your other ingredients together, add in the strained cabbage, and hand mix it up.

There it is! Once the mixture is ready, put it in a tight sealing glass container (the smell might never leave plastic), and you’re ready. Put it in a cool dark place for 24 hours, burp your glass to let out any pressure, and then refrigerate for 48 hours up to a week before eating. That’s it! I’ll check back in when I find out how this turns out…

Basic Kimchi
1 (2-pound) napa cabbage
1/2 cup kosher salt
About 12 cups cold water, plus more as needed
8 ounces daikon radish, peeled and cut into 2-inch matchsticks
4 medium scallions, ends trimmed, cut into 1-inch pieces (use all parts)
1/3 cup Korean red pepper powder
1/4 cup fish sauce
1/4 cup peeled and minced fresh ginger (from about a 2-ounce piece)
1 tablespoon minced garlic cloves (from 6 to 8 medium cloves)
2 teaspoons Korean salted shrimp, minced
1 1/2 teaspoons granulated sugar

Cut the cabbage in half, and then in quarters. Chop into 1 inch pieces, discarding the ends. In a large bowl, mix cabbage with salt, then fill with water making sure all the cabbage is submerged. Cover with plastic wrap and let sit 12-24 hours.

Once cabbage is ready, drain in a colander and rinse throughly with cold water. Gently squeeze out excess water and set aside in a small bowl. In the large bowl, mix all other ingredients. Add in cabbage and hand mix to make sure everything gets evenly mixed. Put mixture in glass jar with a tight seal. Store in a cool dark place for 24 hours, then refrigerate at least 48 hours before eating.

You can find the recipe I used here.

Happy fermenting!
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Fudgy Coconut Chocolate Balls

Since being on Whole 30, we’ve given up most desserts and sweets. But sometimes a healthy little treat really hits the spot! And the beauty of these little bad boys is that they’re packed full of nuts and dates and good things so you can have them at any time of day. They go as well in the morning with a cup of coffee as they do as an after dinner nibble!

Fudgy Coconut Chocolate Balls
Makes about 10 balls

1 cup pitted dates
1/2 cup cashews
1/2 cup pecans
1/2 cup unsweetened coconut flakes
1 Tbsp unsweetened cocao powder

Put all ingredients in a food processor and blend until everything is in small pieces, about 60 seconds (be careful not to overblend). Press a handful of the mixture into a ball about an inch in diameter. Refrigerate balls for an hour, then enjoy!
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