Sausage with Hot Coleslaw

I was able to use the cabbage out of our aquaponics garden for this great recipe. I really enjoy cabbage whether it is cooked or raw. Give this recipe a try for a nice warm family dinner.

1 lb. Sausage (Polish or smoked)
2 Tbsp. Olive oil
3 green onions, sliced
4 c. cabbage, thinly sliced
2 carrots, thinly sliced
½ tsp. Salt
1 Tbsp. Sugar
3 Tbsp. Vinegar
Chopped parsley for garnish

 

Heat vegetable oil in a heavy skillet. Add green onion, cabbage and carrot. Cook and stir until cabbage is crisp-tender.

Add salt, sugar and vinegar. Cover. Simmer for 5 minutes. Arrange sliced sausage on slaw. Cover. Simmer 10 minutes.

Arrange hot slaw and sausages on platter. Sprinkle with parsley. Serve with mustard if desired.

Gumbo Day

 

Recently I have been in the mood for Louisiana style food. I made Jambalaya last week and made gumbo last night to celebrate Gumbo Day. It turned out great. This is probably the second time that the gumbo turned out perfect. The secret ingredient for gumbo is file which is Sassafras. Like any spice, file looses some flavor after it is opened. That being said. I have found that using more of the spice when it is older will give it the flavor you want.

 

To make my gumbo, I first boiled chicken thighs for about 40 minutes. Once the chicken is done, I took it out to cool and poured the broth into a bowl so I could start the “Holy Trinity”. That’s a term for onions, bell peppers, and celery in Louisiana cooking. Pour some oil in the bottom of the pan and add your vegetables. Cook them until they are just starting to soften. 

I started the roux with a half inch of oil in the bottom of a cast iron skillet and put in a tablespoon of Guar Gum for each 4 tablespoons of almond flour until the roux is thick. At this point, I added salt, pepper, Cajun seasoning and file. I know most people don’t add flavoring to their roux, but I find that it enhances the flavor of the gumbo. You will need to watch your roux while it’s cooking to make sure it doesn’t burn. It will begin getting brown on the bottom so when you stir it the roux gets darker. For a chicken and sausage gumbo, I like a darker roux. If I was doing a shrimp gumbo, I would make it a little lighter in color.

Now that all the components are ready, we pour the broth back into the pan with the vegetables and bring it to a boil. Once it starts to boil, start spooning in the roux until you get the consistency you like. I like my gumbo thick but not as thick as a gravy. Once you get the broth thickened to your preference, add in shredded chicken and sliced sausage. Season with salt, pepper, Cajun seasoning and File to taste. Voila! Delicious, rich and creamy gumbo.

Ketogenic Breakfast with Zucchini Hash Browns

It is so simple to make a Ketogenic Breakfast. All you need is some sausage or bacon and eggs. Then you can make some zucchini hash browns which is a great substitute for the traditional potato hash browns. Just place the fried eggs on the top of the hash browns to get the ooey gooey yolk running over the hash browns. We fried up sausage links and served with our Keto Ketchup. Below is the recipe for Zucchini Hash Browns. Enjoy!

4 c. shredded zucchini (about 2 medium zucchini)
2 tsp. Fine sea salt
1 large egg, beaten
¾ c. grated Parmesan cheese (about 1 oz)
2 Tbsp. Chopped green onion
½ tsp. Cayenne pepper
¼ c. coconut oil or bacon fat, for frying

Place the zucchini in a medium-sized bowl and toss with the salt, Let sit for 10 to 15 minutes. Squeeze out any moisture and discard the liquid.

Add the egg, Parmesan, green onion and cayenne. Mix well to combine.

Heat the coconut oil in a large skillet over medium-high heat. Using your hands, form the zucchini mixture into 4 cakes about 2 ½ inches in diameter and ½ inch thick. Place in the hot pan and fry for about 5 minutes per side, or until golden brown. Remove and place on a cooling rack (if you place them on a paper towel they will get soggy).

 

Recipe from “the ketogenic cookbook” (sic) by Jimmy Moore and Maria Emmerich

Keto Ketchup

Keto is short for Ketogenics. As you probably know, ketchup has a lot of sugar in it which means it has a high carb count. We used to buy Hunt’s ketchup. It shows that there are 5 carbohydrates in 1 tablespoon. I like ketchup with sausage links or patties as well as on a hamburger.

“the ketogenic cookbook” written by Jimmy Moore and Maria Emmerich had a recipe for Keto Ketchup which is shown below. This makes 2 cups with a carb count of 2.7 grams per 2 tablespoons in a serving. That’s quite a lot a ketchup for about half the carbs.

Even though you have to cook it, it is fairly simple and very tasty.

 

1 ½ c. water
7 oz. can/jar tomato paste
2 Tbsp. coconut vinegar or apple cider vinegar
1 drop stevia
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. salt

 

 
Combine all ingredients in a small-sized saucepan. Bring to a boil, then reduce heat and simmer for 45 minutes.

 

 

Store in an airtight container in the refrigerator for up to 2 weeks.