Well, I have been busy (no posts lately). But business is part of life, especially for those of us with ridiculous allergies.
Sausages are one of the best quick-foods if you can find a good brand which is gluten free, egg free, and for some of us, garlic free! I've already posted my patty-sausage recipe, but for cased or link sausage, just check the sausage ingredients at your local grocery store. I have been getting frozen sausages from a local butcher and ranch-foods store. Check your area for local farmers and ranchers who may sell meat products as they don't usually include fillers.
Sausages are quite versatile and relatively quick to prepare from the frozen state. They can be eaten the normal way (with a bun), or plain with sour kraut, mustard, greens, ketchup, etc. You can chop them and add them to pasta sauce, or dirty rice, pizza... I think I'm going to try and make pigs-in-a-blanket soon.
Sausages are one of the best quick-foods if you can find a good brand which is gluten free, egg free, and for some of us, garlic free! I've already posted my patty-sausage recipe, but for cased or link sausage, just check the sausage ingredients at your local grocery store. I have been getting frozen sausages from a local butcher and ranch-foods store. Check your area for local farmers and ranchers who may sell meat products as they don't usually include fillers.
Sausages are quite versatile and relatively quick to prepare from the frozen state. They can be eaten the normal way (with a bun), or plain with sour kraut, mustard, greens, ketchup, etc. You can chop them and add them to pasta sauce, or dirty rice, pizza... I think I'm going to try and make pigs-in-a-blanket soon.
(pictured left to right)
I used Chicken Sausages with sour kraut open-faced on CF bread with some honey-dijon mustard. Next time I'd make a white sauce to drizzle over it since it was a bit dry.
Next is bison andouille sausage with wilted greens and mustard. For the greens, I used my food processor a few months ago to chop swiss chard and kale, then froze it. I did the same with some green onions and added a bit to the skillet. I threw some in the pan on high heat, added some salt, pepper, and a little butter (a tablespoon) but it doesn't need oil if you don't want to add it. The best way to flavor the greens is to cook them in the same pan with your sausage! If the greens are getting dry, add a spoonful of water and stir.
I used Chicken Sausages with sour kraut open-faced on CF bread with some honey-dijon mustard. Next time I'd make a white sauce to drizzle over it since it was a bit dry.
Next is bison andouille sausage with wilted greens and mustard. For the greens, I used my food processor a few months ago to chop swiss chard and kale, then froze it. I did the same with some green onions and added a bit to the skillet. I threw some in the pan on high heat, added some salt, pepper, and a little butter (a tablespoon) but it doesn't need oil if you don't want to add it. The best way to flavor the greens is to cook them in the same pan with your sausage! If the greens are getting dry, add a spoonful of water and stir.
I served it with a Stout-Mustard which I mixed a bit of honey into it.
One of my most favorite and easiest dishes to make is Saucy Quinoa, which is in a previous post.
And the last image is Dirty Quinoa. Like Dirty Rice, only with Quinoa, obviously! I'll post a recipe at a later point, but it is kind of funny. The point of Dirty Rice is to use whatever you have in your kitchen that's about to go bad and throw in a bunch of spice! I used a spicy Anduoille sausage, canned black beans, canned and fresh tomatoes, green pepper, white and green onion, and a bunch of cajun spice.
For quick breakfasts, I'll make and freeze home-made sausage, or sometimes I'll cook up an Italian sausage with some chopped apple. I don't really know why it's so good, but it really is. If you are one of those people who loves it when your maple syrup accidentally soaks your breakfast sausage, you will LOVE chopped Italian sausage fried with chopped apples.
I also have a recipe for biscuits and gravy...it is to DIE for. I promise.