Sausage and Peppers - Emergency Dinner

I'm almost embarrassed to give you this next recipe. Actually, the term "recipe" doesn't even apply here. I had one of those days yesterday. You know, the ones where you start running a few minutes late and before you know it, it's snowballed into a disaster complete with exploding laundry baskets and piles of crap everywhere. There's no food in the fridge, the dog is laying in the middle of the unmade bed with muddy paws and there is an unknown substance stuck in your sons hair? Yeah... I have those a couple of times per week. It's inevitable. With twins in multiple therapies, my own health to consider, construction going on at our house and a multitude of other obstacles, I just threw this one together... literally. I knew it would be okay though. The more my recipe blog grows, the more I hear from women (and the occasional man) that suffer the same plight. I know that we are all in this together. So file this one under emergency dinners. A Primal Mama emergency dinner consists of 5 ingredients or less and the most minimal effort possible. Getting in the car and driving thru would be a monumental task compared to this. So don't even think about it.

What you'll need:

2 onions: one white, one purple

3 bell peppers, color of your choice

2 jars of Gluten Free Marinara Sauce, 3 grams of sugar or less

(I use Trader Joe's Organic Marinara)

enough Italian Turkey Sausage links to feed your family

hot, mild or a combo of both

Italian seasoning

Your trusty crockpot

What you do:

Chop the onion and bell peppers in large chunks. You want them large because you don't want them to disintegrate from the long cooking process. Put those in the crockpot. Put your sausage on top of the veggies. Open your jars of sauce. Poor them over the top. Set the crockpot for low if you do this in the morning or high for a max of 3 hours. Serve it in a shallow bowl with a little Italian seasoning over the top for color. And that is the whole recipe. Congratulations! We've survived another day!

Enjoy

Lemon Chicken on Cauliflower Mash

Doesn't this look fancy? It has the look of a gourmet meal. It takes a little more work than most of my recipes but it's worth the time. The key is in the presentation. Do you have someone to wow? This would be your dish. I love to make dinners like this. People eat with their eyes first and this dish says, "Marvel at my creator because I taste great!", even before they take the first bite. I've actually seen a dish like this at a local restaurant for about $26.00.

You can make this dish with bone-in chicken or with boneless breast or thigh. It's really up to your preference. The cauliflower mash is super simple and not bland at all with the addition of caramelized onion and garlic powder. You may even consider making this for Valentine's Day dinner in lieu of an overpriced and super-rushed, crowded and noisy meal where they usher you in and out in an hour so they can seat their next group of victims... I mean, patrons. Don't gasp at me! It's just a suggestion.

So let's get to makin' some chicken!

What you'll need:

For the chicken:

Chicken pieces of your choice

1/3 cup olive oil

3 cloves of garlic, minced

1 bunch of parlsey

2 lemons

a ziplock bag

For the Cauliflower:

1 head cauliflower

chicken broth (low sodium, gluten free)

1 white onion

1 tsp garlic powder

A bag of spinach

A garlic clove

an additional lemon for the sauce

pepper

What you do:

Wake up way too early in the morning. Stumble to the kitchen and step down full force on the GI Joe that was left strategically in the middle of the kitchen floor. Wish you could scream in pain but hold it inside. The twins are still sleeping and you just...need... five... more... minutes...of...peace. Hop to the coffee pot holding the injured foot in your hand while trying not to trip over your robe tie and fire that sucker up. Catch your reflection in the window, recoil, and ask yourself when you turned into the Bride of Frankenstein.

Meander in a half fog over to the fridge and take out your ingredients to get the chicken marinating. Suck down half a pot of coffee. Grab your ziplock and put in the olive oil. Chop up the garlic and throw that in there too. Tear the stems off the parsley and rough chop it. Get that in the bag. Half the two lemons and squeeze the juice in the bag. Throw the whole lemon rind in the bag too. Put in your chicken and seal the bag. The key word here is SEAL. Although you may be in a twin induced coma, you are going to want to seal the bag so when you shake it marinade doesn't slosh all over you causing the opposite sex to become suddenly intrigued (and quite hungry) with your new scent. Get the chicken in the fridge. That's it for the morning. You can go about your day now.

About 15 minutes before you are ready to cook, take the chicken out of the fridge and let it come to room temperature. Put a little olive oil in a pan, get it hot, and add the sliced onion. Stir it around a bit. Cook it a couple of minutes and then turn the heat down low. Let the onion cook slowly. This pulls the sugar out of the onion creating the caramelization. The onion is done when it's soft and shiny and a deep caramel color. Smell the sweetness... mmm... sooo good. Remove the onion from the pan and chop it up. While the onion is cooking, cut the cauliflower into chunks and steam it for about 7 minutes until it's slightly soft. Put it in the food processor with a tsp of olive oil and a little pepper. Pulse to desired consistency adding chicken broth as necessary for smoothness. Transfer the cauliflower mash to a bowl and gently stir in onion and garlic powder.

There are two ways to cook the chicken. If you are using boneless breasts, I like to butterfly them and saute them in the pan with olive oil. When the chicken is cooked through remove it to a plate add about 1cup of chicken broth and another lemon squeezed to the pan. Boil the broth with lemon and scrape up the browned bits from the bottom of the pan. Reduce the sauce by half.

If you are using bone-in chicken like in the picture, you can bake it at 350 for about 45 minutes or until chicken in no longer pink inside. If you want to get fancy you can trim the wing so just the drumette remains. Use the pan drippings as sauce with an additional squeeze of lemon.

If you want to get all crazy you can saute some spinach in olive oil with a little chopped garlic for a side. It adds a great pop of color.

And now for the piece de la resistance! Get a shallow bowl and put your cauliflower mash on the bottom like a little mountain. Oh yeah, that's lookin' good! Add the chicken on top, at an angle you're amazing, and a little dab of spinach on the side... such talent! Top with a little pan sauce. Bobby Flay could not have done this one any better.

Not So Sweet Potato

There are very few foods in this world that I dislike. Some of them just happen to be foods that I should be eating like eggs. Their taste, their smell, their texture... it's like a trifecta of grossness. But I've challenged myself and created recipes made of eggs that I can actually enjoy. Hey, put enough sausage and veggies in and you can hardly tell there's any egg in there, right?

Right now you're thinking, "Hey, isn't this a sweet potato recipe?" Well, yes it is. But I used the egg example to get you on board with what's really unappetizing to me. The second most blech thing on the planet to me is sweet potato made all whipped up with cinnamon and maple, a la Thanksgiving... it's gives me shivers just thinking about it. But sweet potatoes are incredibly nutritious and provide the right amount of carbs for a post workout meal (as long as you don't eat a truck load of them). If Robb Wolf says eat a sweet potato then, hey, I'm going to find a way to make them taste good. Just in case you're wondering, if Robb Wolf said jump off a building... yes, I would do it. If you don't know who Robb Wolf is, take a moment and go under my favorite links and get to know him. He is my Mick Jagger.

Where were we? Ah, yes, sweet potato. So I was saying that I don't like my sweet potato sweet. What I do love is sweet potato fries. Don't get all bleary eyed and smiley... were not going there! Sweet potato fries are... well... fried; and that's no good. So let's make a version of sweet potato fries and promise ourselves that we will use PORTION CONTROL. Here we go:

What you'll need:

enough sweet potatoes to serve 1/2 to each person

1/4 cup olive oil

1/4 cup dehydrated onion flakes

1 tsp garlic powder

a big ziplock bag

What you do:

Preheat your oven to 400. Start by peeling all the sweet potatoes. I've said it before and I will say it again: Children are a wonderful source of kitchen labor. If they can play World of Warcraft, they can peel a sweet potato. Any child 48 inches or under should be participating. Unless, of course, you're my friend, Rose. In that case go to the garage and get your ladder out so you can reach your seven foot 19 inch son's ear to bend it over and drag him to the kitchen. Now cut the sweet potatoes up into fri-like chunks. Not too big, and try to keep them even in size as much as possible.

Open the ziplock and pour in your olive oil, onion flakes, and garlic. Put the cut sweet potato in and close the bag. Give the bag a squish and a twist to coat all the sweet potato. Pour out the contents of the bag onto a cookie sheet. Since you won't be using it for cookies, this is a great alternative. Put them in the oven for about 30 minutes. Check on them often and stir when needed. Cooking time may vary due to the size of your sweet potato chunks. I keep mine in until they get a little crisp on the outside and soft on the inside. Don't worry if you get a few black edges on them. That's just the sugar in the potato cooking.

The hardest thing about these is to refrain from eating the whole pan. You think I'm kidding...

Remember that the ideal post workout portion would be HALF a sweet potato... good luck with that!

Enjoy!

Sunday Frittata

Frittatas are fun to make. They are so simple but they look like you really slaved away. You can also put just about anything in a frittata that sounds good which is why it is a perfect Sunday breakfast meal for me. I can get something on the table that looks amazing while cleaning out the dregs of the fridge and preparing to shop for the week once again.

So today I've got some spinach, an onion, a link of sweet Italian sausage, some basil, a red bell pepper and half a tomato. Easy enough! That's really all there is to it. Open the fridge. What do you have in there? Bacon? That works... Salami? For sure... Turkey? That'll do! You get my drift. Add in a few veggies and you have something hearty and yummy that's all your own.

What you'll need:

One or two links of Italian sausage (or meat of your choice)

1/4 cup of chopped basil

1/2 a chopped red pepper

1/2 a large tomato, guts removed and chopped (otherwise the tomato makes the frittata to wet)

a handful or two of spinach

one small onion, chopped

a 12 inch non-stick skillet

What you do:

Preheat your oven's broiler. Beat 8 eggs in a bowl with 1 tsp of water and set aside. Start by cooking your meat if it's raw. In my case, I will start by removing the casing from my sausage and browning it so it looks like ground beef. When that is done remove it to a plate. Put a little olive oil in the pan and saute the onion, red bell pepper and tomato until soft. Add in the basil and spinach and saute until it cooks down. Turn the heat down to medium low.

Pour your eggs over the meat and veggies and start moving them around the pan like you are making scrambled eggs. When the eggs start to set slightly spread them evenly about the pan and let them cook through on the bottom. No more stirring. Watch you flame. You may need to turn it down. You want the frittata to cook almost all the way through. When you are at the point that you have it almost cooked through but it's still liquid at the top take the pan off the flame and put it under the broiler for about 2 - 4 minutes. Watch it carefully! You want a frittata, not a hockey puck.

When it's done you can remove it whole from the pan and place it on a cutting board. Put some cut fruit along side it and serve it at the table right on the cutting board. Make sure everyone is sitting down when you bring out your masterpiece. You can cut it and serve it at the table for effect, wowing everyone around you. If your family is not paying attention or doesn't give you the response you deserve, I give you permission to channel my husband's grandmother and give each member an Italian backhand. That should shape them up!

Enjoy!

Sesame Seared Ahi Salad

Before I start, you must know that I nearly risked my life to offer a seafood recipe. My marriage contract clearly states a few no, no's and one of them is "no seafood". None. As a matter of fact, I can't even make it for myself because the smell sends hubby over the edge and into fits of terror and flashbacks from traditional Italian Christmas Eve's past. In case you're not familiar, traditional Italian Christmas Eve is a feast of about 900 kinds of fish and other sea food. Absolutely no meat of any kind. That is, until they bring out tables of it at 12:01am Christmas day. If you're not to keen on fish to begin with, I'm sure this can be quite traumatizing. I've tried all along to respect this wish, but I think it's time to bring out this recipe. It's worth the risk.

This is the easiest fish recipe out there. I've had it at several restaurants with a side of massive price tag. It's really too bad that they charge so much. It's a couple of ingredients and about three minutes of work. The number one thing you have to do is buy your Ahi carefully. Personally, I will buy my Ahi at Bristol Farms or Whole Foods. If you are a fish eater, you will know where to buy it. If you are new to buying fish I would take the time to call the store and ask what day they get their fresh catch in. The last word of advice is to buy "sushi grade" That way you know you are getting the best. You only need a small portion for each person you are feeding so it shouldn't cost you an arm and a leg.

What you'll need:

Sushi grade Ahi steaks (think smallish)

sesame seeds

black sesame seeds

red pepper flakes

bag o' salad greens (the one that looks like weeds)

olive oil

For the dressing:

2/3 cup rice wine vinegar (no sugar, no salt)

4T sesame oil

2tsp soy sauce

a few drops of Syrachi hot sauce (Tabasco works too)

What you do:

Put a generous handful of sesame seeds on a small plate. Sprinkle in some black sesame seeds to give contrast. Add in a few shakes of red pepper flakes and swirl around on the plate to mix. Coat the Ahi with the sesame seeds on all sides. They should adhere without any trouble. Set aside.

Make the dressing by combining all dressing ingredients in a Tupperware or jar and shake like crazy. Divide the salad mix amongst your plates and set aside.

Now you are ready to sear your Ahi. Get a pan hot with olive oil. You want it so hot that the olive oil is just to the smoke point. For those of you that are used to cooking with coconut oil you could use that instead because you can get the pan hot without the smoke. Turn your vent on full blast so your smoke detectors don't start screaming. With tongs in hand, bow respectfully to the Ahi and transfer it to the hot pan. Watch it carefully. You want a nice sear but don't want to burn the sesame seeds. Look at the side of the fish. You will see where it is cooking from the bottom because the color will turn from red to grey. When you see this turn the fish over and do the same with the other side. It should remain red in the middle. Remember, you bought "sushi grade" for a reason. And that reason is to serve it rare.

Repeat until you have all pieces cooked. Let the pieces of fish rest for about five minutes. Use a SHARP knife to cut slices of Ahi and put it on top of the lettuce. Drizzle with the dressing. This is such a pretty dish, you may even want to take a picture of this one and hang it on the wall. A designer meal without the designer price tag. How fun is that!

Kale Salad

UPDATE: Add chopped cooked chicken (I get mine at Trader Joe's) for a great protein rich salad!

I never knew kale was a vegetable. For 39 1/2 years I've walked this earth thinking it was something that you planted in the front yard next to the petunias. That is, until my hubby brought a kale salad home from Whole Foods Market.

I have to admit that when I first saw it in salad form I was a little hesitant to try it. This was going out on a limb for me even though I love most vegetables. It was so dark and heavy looking. I thought for sure it was going to taste like lawn clippings.

Well, as you've probably guessed by now, I was wrong. Dead wrong. Kale is delicious! And when you pair it with the sweetness of dried cranberries and the tartness of lemon, it's a total winner. I was hooked instantly. I wanted to send hubby out for more immediately. That is... until I saw the price tag on the top of the container.

Almost six bucks for a micro-dab of kale, four cranberries and an almond sliver? Are you kidding me? You can get a truck load of kale for 47 cents! Ok, maybe not that cheap, but you get where I'm going with this.

All I had to do was figure out how they were making it and create my own. Hmmm... how was I going to do that? I know! How about reading the ingredients located right next to the ridiculous price tag! I'm a genius.

And so Primal Mama's version of Whole Foods kale salad is born!

What you'll need:

1 bunch of kale

1/2 red bell pepper (optional)

1/4 a purple onion

1/2 a cup of dried cranberries

1/2 a cup of sliver almonds (pine nuts are great too... or walnuts)

1/3 cup olive oil

1 lemon, squeezed

dash of garlic powder

What you do:

Wash and dry the kale well. Chop it into bite size pieces omitting the tough stems. I find that if you make the pieces on the small side it's easier to eat. If you want some red bell pepper in there chop that as well. I really just put it in there for the color. Slice up some very thin strips of purple onion. Thin is the key. You don't want the onion flavor to take over the salad. Well, that took about three minutes. So Whole Foods can't blame their high price on a labor intensive salad now, can they. Put all your veggies in a bowl. Add in the cranberries and nuts of your choice. Take a look at all the colors. This really is a beautiful salad.

To make up the dressing just poor 1/3 a cup of olive oil into a Tupperware or jar. Squeeze in the lemon and add a little garlic powder. Close it up and give it a good shake. Taste. Adjust to your liking as necessary.

Now poor the dressing over the kale and toss it up. Smile! You've just made a mountain of kale salad for about three bucks. The beauty of this salad lies not only in its taste, but in the fact that it will last in the fridge for several days and taste even better as it sits.

Enjoy!

Winter Stew

It seems like forever since I last posted a recipe. Truth be told one or another of us (or all of us together at one point) have been sick. We've caught nearly every kind of cold, virus and flu out there but all at the same time. In a nutshell, we feel like crap. But hey, life goes on and we must keep moving forward, right?

So let's get down to dinner. When I feel crummy I always want something warm and comforting. It helps if it's packed with vitamins and protein to help put me back on my feet. Who am I kidding? All you mothers out there can attest to the fact that we may get knocked on our butts, but do we get to rest? Um... that would be NO! So here's hoping this hearty meal will nourish my broken body. Lord knows, it's my only hope.

What you'll need:

about 3 pounds of stew meat

1 onion, chopped

3 carrots sliced on the diagonal

about 10 mushrooms (not allowed in my house)

6 green onions

3T fresh ginger, minced

3 T tomato paste (low sodium)

3 cloves of garlic, minced

2 cups beef broth (low sodium, gluten free)

1/2 cup fresh cilantro, chopped

1/2 cup fresh mint leaves, chopped

1 cup coconut milk, unsweetened

lime wedges

What you do:

You're going to start with a little exercise in kitchen prep. Chop the onions (both varieties), slice the carrots, slice the mushrooms (unless you are me, then your marriage contract states no mushrooms... ever). Mince the garlic. Peel the ginger. Did you know that if you use a spoon and scrape it on the ginger peel, it comes right off? Magic! Mince the ginger. Now, another handy kitchen trick: Take your cilantro and break the stems off with one giant twist. Put the cilantro in a coffee mug and start snipping away at it with your kitchen shears. This is much easier than trying to chop herbs that just end up getting stuck to your knife and flying all around the kitchen. Do the same with the mint. Open your cans and get them ready. Whew! Time for a coffee break! That was some serious prep! By all means feel free to enlist the household to help. I tried that once with my hubby. He tore his rotator cuff chopping the garlic. No, I'm not kidding. I think he did it on purpose to get out of his part.

Alright, so you've chopped everything within arms distance (you may want to inventory your pets) and opened your cans. You are now ready to get out a heavy and deep pan and add some olive oil. Get the pan hot. Dry your stew meat off with paper towels. I know it sounds weird but you want it to brown, not steam. Add the meat a little at a time and brown it for a couple of minutes. If you add your meat all at once the temperature of the pan will come down and your meat will turn all grey and look like mushed up brains. Don't do that, it's not cool. Remove it to a plate when browned. After all the meat is browned you can add your onion and green onion, carrot and ginger to the pan. Poor in a bit of beef broth to loosen the browned bits off the bottom and scrape the bottom of the pan. Get all those bits up! This is where flavor is born. Continue to saute the veggies about five minutes.

Things are starting to smell good, but this is only the beginning. Stir in the tomato paste and garlic. Add the coconut milk, beef broth, mint and cilantro. Now things are getting interesting. I don't even know what region this dish would fit with. It's kind of Moroccan- Thai meets Mediterranean-American. But I do know that your house smells pretty darn good right about now.

Ok, now add your meat back in to the pan and bring it up to a boil. Turn the heat way down low. Cover and simmer for about an hour, stirring occasionally to keep all the pieces of meat covered with the sauce. After the hour is up take the lid off and raise the heat to medium. Let the sauce reduce and thicken up about 30 more minutes. You will add your mushrooms in the last 30 minutes if you choose to use them. Gosh, I miss mushrooms...

Serve it in a big shallow bowl with a generous squeeze of lime and don't be surprised if you get a knock on the door from the neighbors asking you what you are cooking. This dish can be smelled from across the street!

Enjoy!