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.

Pumpkin Breakfast Sausage (Whole 30)

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I think my mom is trying to kill me.  I got a text from her at 11 am on Saturday saying she sent me a package. It should be there Monday and I should watch for it.  That was it, no idea what she sent or why.  You would think after 47 years of knowing me she would know I am very curious about stuff and it drives me absolutely crazy not knowing what is coming in this box!!!!! And it is still a day away!! UGGHHHH!!!

While I am waiting for this box to show up, I made these really yummy pumpkin breakfast sausages.   I know it sounds weird but it is really, really good.  You know what eslse is really weird?  In the last month I have posted 3 savory pumpkin recipes and only 1 cranberry recipe of any kind.  What the heck is going on with me this year?

I am sending you directly to the blog this recipe came from because I made absolutely no changes of any kind to this recipe.  Even if you don’t want to make the sausages you should still visit Physical Kitchness.  She is funny, informative and has really good recipes whether you are on a Whole 30 or not.

Pumpkin Breakfast Sausage

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.  

 

 

Whole30 Day 16 — Breakfast Sausage

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I spend a lot of time reading about other peoples’ Whole30 journey, both the positive and the negative.  I love to hear about other people’s  successes and try to learn from other people’s less then positive experiences.  At one point, though, reading the positive success stories of others made me think I was doing something wrong.  I wasn’t experiencing the same things as they were.  The first few days of my Whole30 I was a little achey and tired, like you are when you are getting sick but I didn’t get the hungover feeling or  headaches from hell that alot of people described.  I never got to the kill all things point but I did spend two days crying at absolutely everything.  It made for some interesting experiences at work, I must say.  Am I saying that I wanted all that crap to occur?  No, I am really glad it didn’t but at the time it made me wonder what I was doing all this for.  Why am I giving up all this stuff if I am not seeing results?

I rememebered a conversation I had with Christina Lane on Instagram when she said she had heard that if you are already eating well you may not get the same results.  But not getting the same results is not the same as getting no results.  My results just took a little longer to see because I started from such a different place then most people. I was already almost processed food free and had been for years.  We all start our Whole30 at different places food and  healthwise so if you don’t see evey step of the Whole30 timeline doesn’t mean it isn’t working.  It just means working differently for you.  Keep with it and you will eventually start to see results.

Whole30 Breakfast Sausage

1 lb ground meat, the recipe called for ground pork but I used ground chicken

1 tsp fennel

1 tsp garlic powder

1 tsp paprika

1/2 tsp black pepper

1/2 tsp ground sage

1/2 tsp salt

1/4 tsp cayenne pepper

1 TBS olive oil, divided

In a small bowl, combine all the ingredients.  Mix throughly with your hands.  Shape into 8 2 oz patties.  In a medium frying pan, heat 1 1/2 tsp olive oil over medium-high heat.  When the oil is hot add 4 of the patties and cook for 3-4 minutes on each side, or until the patties are done.  Serve or completely cool and freeze.