Flavorful Friday- Gluten Free Sausage Potato Cabbage Dish Recipe

Ephesians 6:18 NIV
"And pray in the Spirit on all occasions with all kinds of prayers and requests. With this in mind, be alert and always keep on praying for all the Lord's people."

When do you pray?  Do you pray when things aren't going your way and want them to change, or when you are scared and want to be saved?  Do you pray when things are good, or only when they are bad?  Do you thank God regularly for all of the gifts He gives, or is that reserved for Thanksgiving Day?  Do you thank God for the difficult circumstances in your life that challenge you and grow you into more of who He wants you to be, or are your thanks reserved for the miracles and answered prayers?  Do you pray for others, or only for yourself?  Do you pray goodness for your enemies, or only for those you love?  Think about these things and consider, what does God want for you in your prayer life?  When could you add a prayer to your day?  What might happen if you did?

............................................................................................................................................................................

For today's edition of Flavorful Friday, I bring you this German-inspired version of a Gluten Free Sausage Potato Cabbage Dish Recipe.  This dish takes a bit of effort, but is well worth it in the end!  You can use one pan, cooking in rounds, or 3 pans cooking all at once.  Alternately, you can cook everything all in one pan at the same time, but the end result doesn't taste quite as good and you lose something in flavor and consistency.  Feel free to use your favorite Gluten Free Sausage, or the flavor listed in the recipe, which we get from the meat market at Sprouts.  It is not labeled "gluten free", but I have read the ingredients and feel comfortable with it for my own gluten-intolerant family.  For true Celiac's or a strong gluten intolerance, please be sure you know your source and understand the ingredients, as sausage is a common place to hide wheat and gluten.

I'd love to hear from you!  What is your favorite Gluten Free Link Sausage and how do you use it?  Email me or comment below with your feedback.

I hope you are able to get out and enjoy some nice weather wherever you are.

Yours Truly,

Country Mama Hippie Chic

aka Brandi Schunk

bouncybrandi@gmail.com

www.facebook.com/CountryMamaHippieChic

http://countrymamahippiechic.blogspot.com/

Gluten Free Sausage/Potato/Cabbage Dish Recipe

Ingredients:

For Sausage:

Filtered Water

3-4 Links, about 1 ½ pounds, Gluten Free Chicken Feta Spinach Sausage

For Potato:

1 Large Russet Potato, about 2 C diced

1 tsp Celtic Sea Salt

Filtered Water to cover

1 Tbsp Unrefined Coconut Oil

2 Tbsp Extra Virgin Olive Oil

6-8 Cloves Garlic

For Cabbage:

1 Tbsp Unrefined Coconut Oil

1 Small Green Cabbage, about 8-10 C chopped

1 tsp Celtic Sea Salt

¼ tsp Fresh Ground Pepper Medley

½ tsp Garlic Powder

½ tsp Onion Powder

1 Small Yellow Onion

Fresh Ground Pepper Medley, to taste

Celtic Sea Salt, to taste

Instructions:

This is a 3-pan dinner, ideally you’ll have all 3 pans going at once.  Alternately, you could use just one pan and cook one part at a time, keeping the previous parts warm in a toaster oven on “warm” setting.

Add Filtered Water to a medium skillet to about ¼” deep and add Sausage Links to pan.  Cover with a lid and cook for 5 minutes.  Remove lid, flip Links over, cover and cook for another 5 minutes.  Remove from heat and carefully drain water from pan, using the lid or tongs to keep Links in the pan.  Return pan to heat and cook for 3 minutes, uncovered.  Flip Links and cook an additional 3 minutes.  Remove Links to a plastic cutting board, allow to cool for about 5 minutes and then slice about ¼” thick.

Finely dice the Russet Potato.  Put Potatoes in a lidded microwave dish; add 1 tsp Celtic Sea Salt and enough Filtered Water to cover Potatoes.  Cover dish with lid and microwave for 2 minutes on high.  Carefully remove lid from Potatoes and allow steam to dissipate, then drain water off Potatoes.  Pour Potatoes onto a clean dishtowel to dry.  In a medium skillet heat 1 Tbsp Coconut Oil and 2 Tbsp Olive Oil on medium heat for about 5 minutes.  Carefully add Potatoes to hot oil, I use a slotted spoon to keep my hands away from the popping oil.  Cook on medium high heat, stirring regularly to prevent burning.  Peel and finely slice Garlic Cloves.  Add Garlic to oil and Potatoes after about 5-6 minutes of cooking, then cook for another 5-6 minutes.  Remove from heat and move Potatoes and Garlic to paper towels to drain.  Add Salt and Pepper to taste.

Heat Large Skillet over medium heat about 3-5 minutes.  Chop Cabbage to about 1” square pieces.  Add 1 Tbsp Coconut Oil and chopped Cabbage to skillet and stir.  Add Salt, Pepper, Garlic Powder, and Onion Powder to pan and stir.  Dice Onion, add to pan and stir.  Cook for a total of about 10 minutes, stirring occasionally.

Layer food in a large bowl with Cabbage first, then Potatoes, then Sausage.

Serve piping hot and enjoy!

Serving note:

This dish goes great with Gluten-Free Beer or Cider for a special treat.

Flavorful Friday- Egg and Vegetable Breakfast Recipe

Joshua 14:8 ESV
"...yet I wholly followed the LORD my God."

Brothers and sisters, I pray for us today that WE may wholly follow the LORD our God, even as others go astray.  Let us be beacons of light, shining light on the TRUTH, the LOVE of Jesus Christ, our Lord and Savior.

Today's edition of Flavorful Friday features a unique recipe, in that this is more of an idea, a starting point, a license to create and have fun in the kitchen.  I cook some version of eggs and vegetables for breakfast at least once a week, usually several days a week, and it is different each time!  Here are three photos showing variations on this simple and adaptable Egg and Vegetable Breakfast Recipe.  I hope you enjoy it as much as I do.

Yours truly,

Country Mama Hippie Chic
aka Brandi Schunk
bouncybrandi@gmail.com
www.facebook.com/CountryMamaHippieChic

Egg/Veg scrambled eggs, eggplant, onion, garlic, bell pepper, tomato

Egg/Veg fried eggs, eggplant, onion, yellow squash, green bell pepper, fresh salsa, avocado

Egg/Veg fried egg, red + grn bell peppers, roma tomato, artichoke heart, purple onion, avocado

Eggs & Veggies Recipe

The thing I love about this idea is that it’s so variable.  This one really is more of an idea than a recipe, permission to get creative and suit your own tastes and availability of vegetables.  It’s a recently adopted practice for me to have vegetables for breakfast, and I love it.  Inspired by a friend who posted a beautiful chopping board full of colorful veggies, I hope this inspires you to start your day out strong with plenty of color, flavor, and nutrition!

Ingredients:

Eggs

Vegetables

Some sort of oil for the pan

Seasonings

Okay, that may be a little too simplified and vague, but that’s really how this recipe goes!  Here are a bit more specifics to get you started…

Specific Ingredients:

Fresh Eggs (1-2 per person) to be fried or scrambled, as you prefer

Vegetables- Just one or almost any combination of these, sliced, diced, or whole:

·      Onion (Red or Yellow)

·      Garlic

·      Asparagus

·      Spinach

·      Kale

·      Red Bell Pepper

·      Green Bell Pepper

·      Zucchini

·      Yellow Squash

·      Grape Tomatoes

·      Roma Tomatoes

·      Heirloom Tomatoes

·      Eggplant

·      Swiss Chard

·      Mushrooms

·      Okra

·      Marinated Artichoke Hearts

·      Potatoes (Red or Russet)

·      Avocados (to be added when served, not while cooking)

Oil for the pan (1 Tbsp for veggies, 1 Tbsp for eggs):

·      Unrefined Coconut Oil

·      Extra Virgin Olive Oil

·      Bacon Grease

·      Butter

Seasonings:

·      Celtic Sea Salt

·      Ground Pepper Medley

·      Paprika

·      Cayenne

·      Bragg Sea Kelp Delight

·      Oregano (fresh or dried)

·      Basil (fresh or dried)

·      Rosemary (fresh or dried)

·      Parsley (fresh or dried)

Instructions:

Heat medium cast iron skillet over medium heat.  Add oil to pan.  Add vegetables, hardest ones first (like Potatoes and Onions), saving the more delicate ones (like Spinach and fresh herbs) for the last.  I generally chop as I go, and add the veg once it is chopped.  How this may look is as the pan is heating, chop your onion.  Add oil to the pan and then the onion.  While the onion starts to soften, chop the bell pepper and then add it to the pan and stir.  I would probably season everything in the pan at this point.  As that cooks, chop okra, then add to the pan and stir. Then mince the fresh herbs and add them to the pan, giving everything a good stir.  Let it cook for another minute or two and you should be good to go!  Move veggies to a plate or bowl and cover to keep warm while you cook the eggs.

For eggs, to fry you would simply add your oil to the already heated pan (I recommend a Tbsp of butter or bacon grease) and then crack egg directly into the pan (or, if you prefer, crack egg into a bowl first and then pour into the pan).  Let it cook about a minute on the first side, seasoning lightly with salt.  Then gently flip egg with a spatula, and cook another minute or two on the second side, depending on how firm or runny you like your yolk.  Season again with salt and add pepper or cayenne as well if you like.  Place egg atop veggies and then serve!

You can also opt for scrambled eggs.  Crack eggs into a bowl, add seasonings and beat them with either a whisk or a fork, the more air you incorporate into them, the fluffier they will be.  Add oil (again, butter or bacon grease recommended) to the pan and let it melt.  Pour eggs into pan and stir with spatula or fork as you cook on medium-low heat until desired consistency is reached, generally 2-5 minutes.  Serve with eggs atop veggies, or veggies atop eggs, or make a well in the middle of the eggs for the veggies, whatever suits your fancy and floats your boat!

Topping Options:

·      Avocado (diced or sliced)

·      Salsa (Red or Green)

·      Sour Cream

·      Shredded cheese

Notes:

There are no amounts listed on anything because this really is about your own personal taste.  In general, figure on about 1-2 eggs per person (more if you’re serving a really big appetite), and about 1 ½ - 2 Cups of fresh vegetables per person.  Example for one serving: 8 skinny Asparagus spears (bottom of spears removed), 4 small Okra, ¼ Yellow Squash, ½ Yellow Onion.  As for seasonings, just a shake or two ought to do it; I like to keep it light for breakfast.