Category: whole30

Sausage Sweet Potato Hash (Whole30)

2 Comments

This dish is literally like crack to me. I can eat it for every meal until it’s gone (usually about 3 days). It is so. so. yummy.

INGREDIENTS

  • 2 large sweet potatoes or 3 small to medium (about 3-4 cups), shredded with a grater
  • 1 lb pork sausage (unseasoned, organic if possible)
  • Ghee (or butter if you’re not doing Whole30)
  • Salt to taste
  • Cinnamon to taste

INSTRUCTIONS

  • Brown your sausage in a large, deep sided skillet onĀ  medium-high heat. Drain, if necessary.
  • Add your shredded sweet potato and stir regularly for about 5 minutes.
  • Once a bit softened, add your ghee. Start with 4-6 Tbl cup, but as you fiddle with the seasoning, you may add a bit more. I am generous with this ingredient, which is probably part of the drug-like quality for me. šŸ˜‰
  • Cook, stirring regularly, until ghee is melted and sweet potato is cooked through, usually anotherĀ  5-8 minutes.
  • Add salt and LIBERAL cinnamon. Taste. Add more salt and cinnamon to taste. Seriously. I add more salt and cinnamon to this than I ever think is reasonable but it turns out perfectly. I usually start with 1 Tbl salt and 1 Tbl cinnamon and go from there.

I ALWAYS top this with an over medium or poached egg. getting all that yummy yolk mixed into this is literally like heaven in my mouth.

If you try this, let me know how you like it!

Turkey Stock!

1 Comment

I seem to be able to connive my family out of the turkey carcass every year. I break it into two large hunks and make two big batches, combine the broth together, then cook it and freeze it to use throughout the year. It’s SO YUMMY and a great way to recycle and use all the leftover turkey parts!

Ingredients for EACH crockpot batch

  • 1/2 turkey carcass
  • 2 medium yellow onions, coarsely chopped (large pieces)
  • 7 organic carrots, diced
  • 1 small bunch of organic celery, diced
  • 1/2 turnip, diced
  • 1 parsnip, diced
  • 1/2 bunch of organic parsley
  • 3 sprigs of fresh rosemary (optional)
  • Ā 5 leaves of fresh sage (optional)
  • 2 bay leaves

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INSTRUCTIONS

  1. Throw it all in a large crockpot, fill with water and cook on low for 8-10 hours. (having done this twice, I recommend putting the carcass in first, then the veggies so the bones are fully submerged).
    20161127_094028_resized

    Before shot of batch #2

    20161127_092122_resized

    After shot of batch #1

  2.  

    Once the time is up, set up a fine mesh colander and ladle the soup, carcass and veggies into the strainer, emptying into the garbage every few minutes as it gets full, ensuring it’s drained well each time.Ā  20161127_092956_resized

  3. If you are doing two batches, like I needed to do b/c my turkey carcass was THAT big, combine all the soup together and fully cool overnight.
  4. I measure the soup into 1.5 to 3.5 cup jar serving sizes, label and freeze, so I know exactly how much is in there when I need it for a recipe. Be sure to leave a little room in the jars for the broth to expand in the freezer, which it will. Even with cooled soup, never fill a jar of liquid to the top and then freeze it… it will expand and you’ll have a very frozen, very broken jar of soup on your hands (can you tell I’ve done that a time or two?)

I use this stock throughout the year and it really does make the BEST soups. I had a ham hock on hand and made a Ham Hock Vegetable Soup using the fresh broth and it was DIVINE! If you also have a ham hock on hand, get to stocking your freezer for deliciousness!