Used up the broccoli, sweet potatoes, and one link of the German sausage. Chunked everything up, scattered it on a stoneware bar pan with salt, pepper, olive oil. Into the oven at 350 for 40 minutes. Delicious.
We will talk Pork chops later. Grilled them last night. They were pretty. I have pictures. But I’m very impressed with the breakfast sausage. So delicious. Made Scotch Eggs on the grill in my ebelskiver pan (Why does a grain-free person need an ebelskiver pan you ask? To make Scotch Eggs on the grill.) I cooked the eggs to medium in my handy dandy egg cooker, wrapped the raw sausage around each peeled egg, wiped the pan down with ghee (don’t overdo it, the grease tends to splash when you turn them (ask me how I know)), and got the cast iron screaming hot. Into each little dimple went one egg and they browned up beautifully. I still haven’t figured out how to keep the sausage from shrinking and exposing the egg but they are yummy even so. Hope they keep the breakfast sausage coming.
Vegetables first. Kale, spinach, broccoli, cauliflower, carrots, onion, and a couple sweet potatoes (fairly small, not a huge carb load, I think it’ll be ok).
And the meat. Wow. Two Pork chops and one more steak looking piece. Bacon. Two rings of German sausage. One ring of Italian sausage (we’ll see). Two ham steaks (one of which is so going in a pot with the kale). And a package of pork sausage. Van said the beef had to wait until the processor had finished all the venison (some kind of meat rule).
And, as always, a dozen eggs.
I thought I’d tried every way of cooking spaghetti squash, but no, I found a new one. Slow cooker (with a cup of water). Who knew? I think we might have over done it a tad. Since I forgot to start it before I went to work, I called home around noon to get it going then. The instructions said 8-10 hours on low so we figured 4 hours on high would be comparable. And maybe it was, if so then 8-10 hours is probably too long. Let’s say it was more polenta than spaghetti. But still delicious. Mixed in some Parmesan cheese, salt, and pepper. Topped it with Italian sausage sautéed with kale and spinach. Yum. All that is left are the carrots. Since there are only three of them we will see if they get a few buddies in the next box. Along with (hopefully) a chicken. Or, maybe I continue to hang onto them until I get enough to do these. Oh, and bonus from the squash, roasted squash seeds. Way better than pumpkin seeds.
I just saw a neat idea over at Food Renegade! She serves her meatballs and sauce in the spaghetti squash half. There’s a thought, eliminate a step! Hoping for another squash this week.
Kept it simple. The broccoli was so pretty and fresh. A drizzle of roasted garlic olive oil (grown and pressed right here on the Gulf coast), salt, pepper, crushed red pepper, and some Emeril’s Italian (simply the best Italian seasoning blend on the planet, if you can find it, try it). Into the oven at 375 deg. For about half an hour. Just long enough to get some brown crunchy bits going on. Now just need to throw a couple prime rib steaks on the grill.