okay, it’s come to my attention that i may eat a lot of sausage.
wait. that’s not supposed to sound dirty.
but it’s true.
it’s a food that since my two footed leap back into full fat foods, i’ve really enjoyed reincorporating.
let’s face it. sausage is good.
good sausage is good.
while a bad sausage filled with fat, gristle and mystery bits will instantly make you want to heave, a good sausage is one of the most delightful mouthfuls one can find.
i have a couple hookups for this addiction.
first and foremost is good old hopcott farm. tried & true and close to home.
but if i’m in vancouver, and especially anywhere close to granville island, it has to be Oyama.
i was there on saturday morning and absolutely could not leave without dropping $65 there. it wasn’t my fault, the meat made me.
in the sausage department (teehee) i chose 4 this time. althought, trust, narrowing them down was hard work.
first choice – oktoberfest with marjoram. really, this one had me at the “sausage of the month” sign. i mean, i’m not too good for the sausage of the month.
second choice – lamb with rosemary. duh.
third choice – elk. this is a “must buy” for me. it’s just SO. GOOD.
last (but certainly not least) – coq au vin. a fraser valley chicken sausage with wine & parsley. yes please.
here’s 3 of the 4 beauties about to hit the oven. we had all but the lamb, which i’m saving for a butternut squash soup tomorrow.
so, for whatever reason (maybe ’cause its delicious – duh) i always associate cooking sausage with butternut squash. they just go so well together. and since i’m on a beet kick, well those have to be added too. and leeks should really be in everything. so i sauteed those things together in some butter while i waited for the sausage to cook…
after the squash & beets had softened, i added some orange juice to deglaze the pan and then added fresh chopped tomatoes and let it cook for a bit. finished with some chopped flat leaf parsley.
meanwhile, i got some kale together too.
kale, obviously, is the superfood du jour. i’ll be honest, my experiences have been mixed. i’ve eaten some really good kale and a whole lot of really bad kale. so it’s not a go-to vegetable for me. yet.
but i’m trying. i WANT to love it. it’s so good for me, so i’m trying my best to get it onto my plate.
today’s kale recipe is simple and it was damn good.
Kale with Lemon & Garlic
- 1 bunch of kale – washed, rib removed & torn into bit size pieces
- 1/2 a fresh lemon (you’ll need juice & zest)
- 1 clove finely chopped garlic (don’t use a press, it’ll be too strong)
- 1 tbsp olive oil (give or take)
- 1/2 tsp bragg’s aminos or soy sauce
- chilli flake
1. mix the olive oil, garlic, juice & 1/2 the zest from the lemon, braggs & chilli flake in a small bowl. set aside to dress the cooked kale with
2. steam the kale for 7 minutes with a small amount of water & the remaining lemon zest
3. drain kale, combine with dressing & serve.
at the end of my efforts, i had this:
and it’s meals like this that make me LOVE eating wheat free! it was downright delicious.
so good, in fact, that even my husband ate all his kale without a simple complaint and infact, heartily praised it.
it’s a miracle! the kale problem has been solved!