I’m on a Thai food and Asian cuisine kick. It’s truly some of my favorite flavor combinations. When it’s about to freeze outside (we had our first frost last night!), I love to use tender garden herbs en masse in tasty meals like tomato basil […]
This week my littlest little went off to kindergarten embarking on a new adventure for himself and spreading his wings. Of course, that makes me a little teary-eyed because the house feels a little too quiet but I welcome the change. I’ve been home with my kids for nine years so this is also a new adventure in freedom and opportunity for me to do the things that I’ve been putting off or just haven’t had time to do while I’ve had kiddos in the house full time. For example, this morning I went for a peaceful two-mile run. I hadn’t really been able to do that during the weekdays as I couldn’t leave my little guy unattended and he wasn’t yet fast enough on his bike to ride beside me. After my run, I immersed myself in the kitchen canning tomatoes and making other delectable items of my own choosing rather than dictated by the kids. Country breakfast sausage was one of those delightful items I enjoyed as a post-run brunch this morning with a berry smoothie eaten at a leisurely pace with a big cup of joe and a cat on my lap.
Country breakfast sausage is a savory blend of sage, thyme, pepper, coriander and paprika that I’ve fine-tuned to my liking. I often use a smoked salt to add a hint of smokiness to the sausage as well. This spice blend works well with ground pork as well as ground turkey or chicken. Breakfast sausage is one of my guilty pleasures. I love it more than bacon… and creating it homemade is a surefire way to avoid nasty additives and preservatives that can be found in a lot of commercially purchased breakfast sausage. Mixing the sausage up with your hands ensures that the spices are blended evenly throughout making each bite a perfect breakfasty morsel. After mixing, you can form the sausage into patties like I did or you can cook it as a crumble which I love to do over hashbrowns. Because these are savory instead of sweet, this country breakfast sausage also makes a killer sausage gravy!
Now while the kids are back in school and I have more free time, I’m looking forward to posting recipes here more often and focusing on my professional articles that I create for the athletes at Breaking Muscle. Perhaps I’ll even delve into creating another meal plan! Which by the way, if you haven’t checked it out yet, I have a recently published subscription site with a full month’s meal plan of clean tasty eats ready and waiting for you to try.
- 2 pounds ground pork, chicken, or turkey
- 1 teaspoon Himalayan pink salt or smoked salt
- 1 teaspoon dried sage
- ½ teaspoon black pepper
- ½ teaspoon ground coriander seed
- ½ teaspoon cayenne pepper
- ½ teaspoon paprika
- ½-1 teaspoon garlic powder
- ¼ teaspoon thyme
- In a large bowl, combine ground meat and all spices. The best way to do this is with your hands to be sure spices are evenly blended.
- Form sausage into patties.
- Cook on medium heat about 15 minutes flipping a few times until cooked through with a nice crust and juices run clear.
I told myself I wouldn’t be emotional on my son’s last day of preschool. But here I sit with a small well of tears threatening to spill out of the corner of my eye. He was sent home with a binder of all of his memories from this past year and it’s incredible how much he’s learned and evolved throughout the year. Not that I was expecting anything different as he’s an intelligent young lad. It’s just that now I’m being faced with evidence of the fact that he REALLY won’t be so little for very much longer. This fall I’ll be waving to him as he boards the bus to kindergarten so be prepared for an emotional post come September! Much like my son’s evolution this past year, vegetables can evolve into something spectacular like a Thai cucumber salad. Maybe that’s a weird segue into food but I take comfort in food comparisons. In this case, the ability of a humble cucumber to be elevated to a pickle status via a simple marinade.
This recipe for Thai cucumber salad is loosely based on recipes I’ve found for Namasu or Japanese pickles. I’ve made them into a cute colorful salad first by peeling the skin of the cucumber lengthwise only on part of the cucumber leaving strips of peel as well. Then cut the cucumber lengthwise and remove the seeds. When sliced, these look like crescent moons. Tossed in a mixture of rice vinegar, honey, salt and red pepper flakes, these cucumber bites morph into easy pickles that are sure to please your palate. You can make them a tish creamy if desired by adding a small amount of unsweetened Greek yogurt (pictured below) which also gives them a delicious tangy-ness!
- 2 English cucumbers, cut in half, seeded and sliced
- 3 green onions, sliced
- ¼ cup rice wine vinegar
- 1 tablespoon honey
- ⅛-¼ teaspoon red pepper flakes
- ¼-1/2 teaspoon salt (to taste)
- 2 tablespoons plain whole milk Greek yogurt (optional)
- In a bowl, combine vinegar, honey, pepper flakes, salt, and yogurt.
- Peel a few lengths along the cucumber leaving some of the peel on for a varigated effect.
- Cut cucumbers in half lengthwise and scoop out the seeds with a melon baller or tablespoon. Slice into ¼” slices and add to the bowl.
- Add green onions and stir to coat.
- Serve immediately or let marinate up to half a day in fridge.
Yowza. The past few days have been a struggle. The wonderful hubby was traveling most of the week and lucky me managed to find the last remnants of old construction trash (previous owner’s) that had been discarded in our grove of trees… by getting a nail halfway imbedded into my foot. My daughters have been amazing helpers since I’m hobbling around and can’t put continuous weight on it just yet. It’s been a good excuse to make easy meals and this easy enchilada sauce. This sauce is just a few simple ingredients and will take you 5 minutes to make leaving no excuse not to make it.
I do make a more authentic style enchilada rojas sauce which I’ll post in the future but this one has all the taste in significantly less time leaving you with the ability to have a fast easy meal on the table in less than thirty minutes. This easy enchilada sauce is perfect for smothering over enchiladas, used as a taco sauce, as a marinade for steaks or chicken and for amazing huevos rancheros!
- 2 cans organic fire roasted diced tomatoes
- 3-4 chilis in adobo sauce
- ¼ teaspoon garlic powder (or you can use 1 small clove, minced)
- pinch of cumin
- salt to taste
- Add all ingredients to a blender or food processor and puree until smooth.