real food. real life.
This was one of those weekend 'oh we have too many random vegetables, time to eat either a soup or stir fry' meals. But it turned out to be one the best soups I've ever made! So, I decided to post it, hoping I can remember how I made it. The maple sausage was what did it, I think. It offered a perfect amount of sweetness.
Total Time: about 40 minutes I think?
2 maple sausages, sliced (we use a locally made sausage which has ingredients clearly labelled)
1 onion, diced
3 carrots, peeled and chopped
1 sweet potato, peeled and chopped
1 zucchini, chopped
1 leek, diced
1 fresh tomato, diced
6 cups organic chicken stock
1 tbsp fresh thyme
1 tsp basil
2 garlic cloves, minced
dash sea salt/pepper
oil for cooking
What to do:
1) Using a large soup pot, sauté sausage with a bit of oil over medium heat until browned. Add onion, carrots and sweet potato and continue cooking. Add water if needed to deglaze as veggies brown.
2) Add all other veggies, spices, and stock. Use a bit of water if needed to cover veggies. Let come to a boil and then simmer until veggies are cooked.
Eat up!! Careful, it's hot!
Stores well in freezer!
This was my first time making this and I'm not sure if I made it as professionally as some would, but I found it super easy and tasty! However I have nothing to compare it to, as I've never tasted another Frittatta before, but after looking at some recipes, this is what I cam up with. I also made this a couple weeks ago and didn't write down what I did - not smart - so I think this is what I did, thinking back. Adjust if something i write makes absolutely no sense, haha! But if I remember correctly, I basically sauteed the meat and veggies first, poured the egg mixture on top, baked in the over, and added cheese at the end. It was very yummy!
Total Time: 45 minutes
Ingredients: (This made enough for 4 people)
Local Sausage - 2, sliced
Onion - 1, diced
Eggs - I think I used about 6 or 7 (this is a very shallow dish), whisked
Potatoes - 2-3, peeled (optional) and chopped)
Asparagus - 6 stalks, chopped
Spinach - 1 large bunch
Green Onion - 1 stalk, chopped
Spiaces/Herbs - whatever you have on hand - garlic, salt/pepper, oregano, basil, tarragon, rosemary - whatever!
1) Preheat oven to 400 degrees Farhenheit. Grease oven-safe dish if non-stick, or if you're worried about it sticking!
2) In a large frying pan, saute sausage with a bit of oil until cooked through and browned. Remove from pan and let sit in small bowl until ready to use. Put onions into pan and saute for a couple minutes, then add potatoes. Cook, stirring often, adding oil if needed, for about 10 minutes, until potatoes are browning and slightly tender. Add asparagus and cook until both vegetables are just about done. Add greens to wilt for a minute.
3) Meanwhile, whisk together egg with spices in a bowl.
4) In a shallow oven-safe dish with a top, add sausage and cooked veggies. Spread evenly throughout the dish then pour the egg mixture over top. Sprinkle green onion on top. Bake in oven, covered, for about 20-25 minutes, or until egg is set. Remove cover, add cheese on top, if using, and bake an additional 5-10 minutes uncovered. It should be golden and smelling delicious! You should be able to slice it like a pie.
I miss Thai food. A lot. :( Unfortunately, most or all Thai food, or any Asian-style food, for that matter, has a lot of soy and sugar in it. I ate a lot of it before, which probably contributed to my being sick... However, I am finding new confidence in the kitchen now and have been trying my own hand at some Thai-inspired dishes without the soy and sugar. Here's my attempt tonight, which Lee and I both gobbled up, so it's definitely a winner! It's a take on the brothy noodle dishes I used to love with pork, broccoli and carrots. I added some of our CSA veggies that we picked up today, including cabbage and alfalfa sprouts. I hope you try it - it gave us some leftovers for lunches on Monday!
Total time from start to finish: 30 minutes
Drizzle oil for sautéing
2 piece pork loin chops, fat removed, cut up into cubes
1 onion, diced
2 cloves garlic, minced
1 inch ginger, minced
1 large carrot, peeled, chopped
1/8 large cabbage, chopped
1 small head broccoli, chopped
1 small sweet pepper, chopped
Package of Brown Rice Noodles
1/2 cup water
1/4 cup sesame oil
1/4 cup rice vinegar
1/3 cup coconut aminos
1/4 cup honey
1 dried cayenne pepper or 1 tsp chili flakes
1 organic vegetable bouillon cube
What to do:
1) In a wok, add oil and pork. Sauté until no longer pink. Add onions, garlic, ginger, broccoli, and carrots. Sauté. If you have a top to your wok, place the top on to help speed up the cooing process - more so steaming the veggies then sautéing. After a few minutes, add cabbage. Continue cooking, then add peppers. Remove from heat once veggies are cooked.
2) Meanwhile, place rice noodles in a large bowl. Pour hot water overtop and let sit, completely submerged until noodles are soft. Drain when ready.
3) While noodles are softening, combine all broth ingredients in a saucepan. Stir and heat over medium heat.
4) To serve, place noodles at bottom of bowl, then sautéed mixture, then pour broth overtop.
We really cooked these things. From scratch. On weeknights. And we even had time to do the dishes.
They have real, simple ingredients that you'll find in your cupboards. They're healthy and delicious. No lies.
Thanks for reading. Leave a comment below!
Here's a pic of me and my babies. Just because.
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