Look at the colors of the stoplight
This is an quick and healthy meal for a weeknight. Any good sausage will work, but Italian is best. Serve it over polenta or rice.
Sausage with Kale and Potatoes
- 2 Italian sausage sliced 1/4″ thick
- 2 potatoes diced medium
- 1 onion diced medium
- 6 cloves garlic minced
- 4 cups kale torn into small pieces
- 1 tsp turmeric
- 1 tbsp chopped rosemary
- 2 tbsp chopped parsley
- 1/4 cup white wine
- 1 1/2 cups chicken stock
Parboil potatoes in salted water for 2 minutes then drain and set aside. In a large saute pan heat 1 tbsp olive oil over medium low heat. Add onion and saute until golden brown. Add garlic and cook until fragrant. Turn heat to medium, add sausage and brown. Add potatoes and rosemary and turmeric and stir well. Add wine and deglaze pan. Add stock and kale and season with salt and pepper. Simmer until kale is soft and potatoes are cooked through, about 10 minutes. Serve hot drizzled with pan juices.
Sometimes simple is the way to go. We used fresh ruby red grapefruit juice, but white will work and make the drink’s color better match the name. The strawberry was a nice garnish, but any sliced fruit will work really.
- 1 part vodka
- 2 parts fresh grapefruit juice
Mix in a tall glass, add ice and enjoy. Repeat as needed.
Eat your heart out Motts
This applesauce is easy to make and tastes so much better than any commercial brand. Why buy when you can make something that tastes better, costs less and is far healthier? For other versions go here and here. I used red delicious for this but any sweet apple will work. This will keep in the freezer forever.
- 4 lbs apples skinned, cored and cut into small dice
- 1 large orange
- 2 whole cloves
- 3-5 tbsp honey
In a large pot zest and juice the orange. Add the apples and cloves and cover with cold water. Bring to a boil then turn heat to medium and cook until apples are soft enough to mash. Mash to desired consistency and add honey to taste. Cook until thick. Serve hot or cold.
Just a juicy piece of meat
Orange marmalade is a great way to flavor pork and turn a simple roast into something special. Here is another way to use orange marmalade with pork. The marinade needs to be a paste so adjust the amount of liquid based on how thick the marmalade is. Homemade marmalade will work best.
Orange Marmalade Smeared Pork Roast
- 5-6 lb pork tenderloin roast
- 5 tbsp orange marmalade
- 3 tbsp apple cider vinegar
- 1 tbsp minced garlic
- 2 tbsp fresh rosemary finely chopped
Season pork with salt and pepper. Mix everything else together into a thick paste. On a large piece of plastic wrap spoon half the mixture on one end about 3 inches in. Place roast on top of marinade and then spoon remaining marinade on top of meat. Tightly wrap the meat up in the plastic wrap making sure the marinade is evenly pressed on all sides. Refrigerate for 24 hours. Remove from plastic and gently place roast on a rack in a roasting pan. Try to keep as much marinade stuck to the roast as possible. Add about 1 cup of water to the base of the pan. Bake in an oven at 350 degrees until done, about 1 1/2-2 hours. Let meat rest 20 minutes before slicing.
Baked avocado is so creamy and warm
Frittatas are a great way to use up things in the fridge, much like soups and stews. The avocado really pops after baking. Use bacon if there is no prosciutto around.
Prosciutto, Spinach, Tomato and Avocado Frittata
- 7 eggs
- 3/4 cup buttermilk
- 1 cup white wine
- 1 1/2 lbs potatoes peeled and sliced very thin
- 1 cup minced onion
- 10-12 grape tomatoes sliced in half
- 5 slices prosciutto cut into thin ribbons
- 2 cups spinach
- 1 avocado sliced thin
- 2 tbsp olive oil
Beat eggs and buttermilk together. Heat olive oil in a large oven-safe skillet over medium low heat. Saute onion until golden then add prosciutto and cook until edges begin to brown. Add potatoes a bit at a time mixing them well with the onion and meat. When all potatoes are in pan add tomatoes, white wine and spinach. Deglaze pan, wilt spinach and reduce the wine to almost nothing. Season with salt and pepper and then add eggs. Mix well and let set for 2 minutes. Stir well again and let eggs set some more. Place frittata in an oven at 350 degrees and bake for 15 minutes. Remove from heat and layer avocado on top. Return to oven and cook until avocado begins to get brown spots and eggs are set, about 10 minutes more. Let sit 15 minutes before slicing. Don’t touch those avocado slices.
Here are a few options to fight the miserable winter everyone seems to have around here.
Cheddar Potato Soup
What a seasonally correct background
Veal is so fantastic
White Bean Chili
All the colors of fall
Oatmeal Wheat Bread to dip in the soups
Now that is what I call wonder bread
Or top dip in the chili, cornbread.
Yes that is a cast iron skillet divided into slices for cornbread
And something to wash it all down. Brandied Hot Chocolate
Even though the mugs are lame I wouldn’t say no to one
Grilled medium rare is as far as this should be cooked
Here is another simple fruit sauce that pairs perfectly with venison. Do not over marinate the meat or the citrus will make it get tougher. Use a backstrap or tenderloin only for this. Hand squeezed juice will yield the best results.
Venison with Grapefruit Reduction Sauce
- 2-3 lb venison backstrap or tenderloin
- 1 cup fresh grapefruit juice
- 2 tbsp olive oil
- 2 tbsp quality honey
- 2 tbsp fresh grated ginger
- 1 green onion chopped fine
Pound out venison quickly and season with salt and pepper. Mix everything else but the onion in a nonreactive container that will hold the meat and allow the marinade to reach halfway up. Add meat and marinate two hours, flipping once halfway through. Prepare a grill and cook venison rare to medium rare at most. Let meat rest for 10 minutes before cutting into slices. Meanwhile heat marinade in a pan to a boil then reduce over medium heat until thick. Add green onion and serve sauce over the venison.