Sausage and Red Pepper Quiche (Whole 30)

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Today I am celebrating posting my 400th post in almost 4 years.  Not too bad for a blog that was never intended to have pictures or any writing  When I started A Solitary Feast it was just going to be a place to put recipes so I didn’t have to keep writing them down when my friends asked for them.  I never ever thought anyone, outside my small circle of friends, would interested in my small batch recipes.  However, I quickly started getting likes, follows and comments saying small batch recipes are a good thing so I kept on going.

I thought that blogging would just be me and my computer sitting on the couch or cooking in the kitchen.  I never, ever, expected the connections I would make with people all over the world.  Sometimes those connections would be just a comment or two between blogs.  Sometimes those connections have resulted in a real life friendship that seen through one of the darkest times in my life.  Thank you for your wit, humor and just being my friend, Audrey.   You are an awesome person and an even better friend.  I am still not sharing Jeffery Dean Morgan with you though.  He is mine.  LOL!

Then there is you, my readers,  thank you so much for taking time out of your day to read my recipes and try my recipes.  You will never know how much it means to me when you make me a part of your busy day.

Sausage and Red Pepper Quiche

Adapted From Maria Makes

1 Tbsp ghee, melted

8 oz potato, grated on the large holes of a box grater

7 eggs

1/2  red bell pepper

8 oz homemade Italian sausage, cooked and drained

1 tsp ground mustard

salt & pepper

Pre-heat oven to 375 degrees. Brush olive oil or melted  ghee over the bottom and sides of a 9 inch pie pan.  Place the grated potatoes on serveral paper towels and squeeze as much liquid as you can out of them.  In a large bowl, combine the thawed/drained hash browns, 1 Tbsp of melted ghee, 1 beaten egg, and salt/pepper.  Press the hash brown mixture into the bottom and up the sides of the prepared pan..  Bake the crust for 15-20 minutes or until the crust is set and the edges have started to crisp up  .  Meanwhile whisk the 6 remaining eggs with salt, pepper, and ground mustard.   Brown the sausage and chop the pepper.  Remove  the crust from the oven and add peppers and sausage.  Top with the beaten eggs and bake for 35-40 minutes, or until the center is set.

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Italian Sausage (Whole 30)

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So tomorrow I have a Whole 30 breakfast you are going to love.  The original recipe called for bulk pork sausage but I couldn’t find any without added sugar so I made my own.  it only takes a minute.  I made half into patties for breakfast yesterday and used the rest for today’s breakfast.  It could also be cooked and frozen for use at a later date.

Italian Sausage

1 lb ground pork

1 tsp salt

1 tsp dried parsley

1 tsp garlic powder

1/2 tsp black pepper

1/2 tsp fennel seed

1/4 tsp red pepper flakes

In a medium bowl,  Add the ground pork and all the spices.  Using your hands, mix the meat and spices until well blended.  Don’t over blend the meat or it will make the meat tough when you cook it.  Either form it into patties and cook it 6-8 minutes per side or cook without forming into patties and use it anywhere you need Italian sausage.

Vanilla Chai Baked Oatmeal

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This has been a very exciting week.  I am starting a new project and the pieces are all falling into place very, very  nicely.  Some time in January, 2018, I will be giving a Whole 30 cooking demonstration at Natural Grocers.  Ever since I started blogging 3 1/2 years ago, I have wanted to find away to teach people how to cook.  The cost of renting a place to cook, the cost of ingredients and incidentals and the cost of advertising the event have always put it out of my reach.  Knowing I really couldn’t afford to do it, I really just quit thinking about it.

Last week, after an incredibly encouraging conversation with one of my online friends, I decided to try finding a place to do this one more time.  I went into Natural Grocers and asked about renting their kitchen space.  About 5 minutes later, I had a potential place to cook, a potential budget and a belly ache, I was so excited.  I still have one hurdle to jump, I need to submit a proposal to the corporate office and they have to accept it.  The lady I was talking to at the store was really excited about the idea and said it shouldn’t  be a problem getting my idea accepted.

I am proceeding like this is a done deal and starting to develop my presentation, make a handout and deciding what I want to cook.  I could use your help with this.  If you have any questions about the Whole 30 ask them in the comments.   I will answer them to the best of my ability here and use them to help me draft my presentation.  Thanks in advance for all your help.

 

Vanilla Chai Baked Oatmeal

from Running With Spoons

1/2 cup rolled oats or flaked grains

2 TBS oat bran

2 TBS flour

1/4 tsp baking powder

1/2 tsp cinnamon

1/4 tsp ginger

1/8 tsp nutmeg

1/8 tsp cloves

1 TBS maple syrup or brown sugar

1 tsp vanilla

1/2 cup plus 2 tablespoon milk

Preheat oven to 350 degrees.  Spray a l cup baking dish with cooking spray.  Place dry ingredients in the baking dish and mix well.  In a small bowl, combine vanilla and milk and mix well.  Add wet ingredients to dry ingredients and mix well.  Bake for 20 minutes.  Serve with additional milk and sweetener, if desired. 

Eggs In Hell (Whole 30)

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I don’t have much to say today.  I have been working dumb hours and not sleeping well.  I wanted to post this today, however, because it is too good not to.  The recipe was inspired by a recipe in Michelle Tam’s cookbook, Nom Nom Paleo Food For Humans.  Michelle’s recipe called for a jar of marinara sauce.  I decided to make a homemade tomato sauce.  You can make the sauce and the sausage ahead of time and throw a serving together and bake it when your ready to eat or make the whole thing ahead of time, bake it and just reheat it when you are ready to eat.

Eggs In Hell

Tomato sauce:

1 TBS olive oil

1 cup onion, chopped

1 tsp basil

1/2 tsp oregano

1/2 tsp thyme

1 14.5 oz can diced tomato

1 1/2 tsp honey or three chopped, pitted date, if Whole 30

3 TBS tomato paste

salt and pepper, to taste

Sausage:

1/2 lb ground beef

1 tsp dried parsley

1/4 tsp basil

1/4 tsp thyme

1/4 tsp oregano

1/2 tsp ground black pepper

1/2 tsp garlic powder

1/2 tsp paprika

1/4 tsp  crush red pepper flakes

1/2 tsp fennel see, optional

For the sauce, Heat olive oil in a small sauce pan or skillet. Add onion, bell pepper, herbs and salt. Sauté over medium heat until the onion is very soft, 8 to 10 minutes. Add the tomatoes, tomato paste, honey and black pepper. Use a spoon to break up the tomatoes into bite sized pieces. Bring to a boil, then lower the heat and simmer, partially covered, for 20 minutes.

For the sausge, in a medium bowl, combine the chicken and all the spices.  Using your hands, mix the chicken and spices well.  In a medium frying pan,  melt a teaspoon of olive oil and  cook the sausage, breaking it up as you go, until no longer pink.

At this point, I like to make individual casseroles but you could just mix everything together put it in 1 1/2 quart casserole, crack a couple of eggs over it, I use 2 per person, and then bake it at 350 degrees until the eggs are done to your liking.  I like my eggs cooked well done so it takes about 20 minutes to bake.  Experiment until you find the exact time to cook the perfect eggs for you.  

 

 

Pressure Cooker Breakfast Casserole

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Sometimes I really hate being proven right.  I have always said “just because they never have doesn’t mean they never will” in response to people who tell me their cats and/or dogs have never bothered their birds or other prey animals we keep for pets.

I keep my bird cage and rat cage in the same room about 50 feet from each other.  I have been very careful about training my birds to stay away from the rats cage.  For the 4 years I have had rats and birds keeping them so close together has never been an issue. Its never been an issue until yesterday morning.

I was in my bed room getting ready for work when I heard a loud squawk.  It didn’t concern me too much because my birds fight like brothers and sisters, someone is always squawking  at someone else.  However, the second time I heard it I went to investigate what was going on and found my cockatiel, Squeak, hanging on the side of the rat cage and my rat, Bug, hanging onto Squeak’s toes.   I grabbed Squeak and saw his toes were bloody.  I freaked out a little bit.  Since I couldn’t see where the blood was coming from I used the corner of my shirt to put pressure on his foot.  Fortunately, the wounds didn’t bleed for long and the wounds weren’t severe.  The situation could have resulted in the amputation of toes or foot.  The wounds could have resulted in blood loss that killed Squeak. I will be watching Squee for signs of infection in his wounds, for probably, a lot longer then I need too.

This story has a happy ending.  As I type this,  Squeak is sitting in his favorite place preening his feathers and telling his cage mate, Riley, off for trying to sit next to him.  Squee is eating well and gripping my fingers with both feet when I pick him up.  As of this posting, Squee’s adventure has been more tramatic for me then it has been for him. If you have a flock of predator animals and prey animals please don’t assume just because the predator animals have never bothered the prey animals they never will.  You might not be as lucky as I have.

Pressure Cooker Breakfast Casserole

1 TBS olive oil

1/2 small onion, diced

1/2 small bell pepper, diced

1 cup baby spinach

1/4 cup cooked pork sausage

1 1/2 cups potato, peeled and shredded

3 egg , beaten

1/2 cup cottage cheese

1 cup mild cheddar cheese, shredded

In the liner of your 2 quart pressurecooker, Saute onion and green bell pepper in hot oil until soft, about 5 minutes.  Add the spinach and cook until wilted.  Add cooked sausage and shredded potatoes.

In a small bowl mix the eggs, cheddar cheese and cottage cheese.  Gently stir into the vegetable mixture.  Lock the lid and bring to high pressure.  Cook for 5 minutes then natural releaase.