Sausage & Cheese Breakfast Muffins

From Kristi's Kitchen

Ingredients:

¼ c. sifted coconut flour
¾ tsp. sea salt
½ tsp. aluminum-free baking powder
¼ tsp. garlic powder
2 tbsp. coconut sugar
3 organic eggs, beaten
1/3 c. + 1 tbsp. organic chicken stock
2 tbsp. organic unsalted butter,melted, avocado or grape seed oil
1/2 c. Turkey Sausage (recipe below)or 2 links of organic chicken sausage (I used a mild italian variety)
1/2 c. Organic raw cheddar cheese, grated
2 chopped green onion

Directions:

-Preheat oven to 350 degrees and line 24 mini muffin baking cups with paper liners
-Mix wet and dry ingredients in separate bowls –except sausage and cheese
-Combine wet ingredients into dry ingredients until smooth
-Fold in sausage and cheese
-Using a tbsp. measure, fill each lined cup
-Bake in preheated oven for 16-18 minutes; until golden and springy to the touch

Perfect paired with a bit of raspberry all fruit spread!


Turkey Sausage:
From Kristi's Kitchen

Ingredients:

1 lb. ground organic turkey
1 tbsp. grapeseed oil
1 1/2 tsp. sea salt
2 tsp. sage
1 tsp. anise seed
1 tsp. thyme
1/2 tsp. black pepper
1/4 tsp. garlic powder
1/8 tsp. ground cloves
1/8 tsp. nutmeg
1/8 tsp. allspice

Directions:

-Combine all ingredients -blend well- Fry up in patty form OR use in this recipe

Sausage Apple Dressing (gluten & refined sugar free)

From Kristi's Kitchen

Ingredients:

1 recipe Almond Flour "Cornbread" (below)
1/2 lb. herbed chicken sausage, de-cased 
1/2 lrg. organic honey crisp apple, diced
2 ribs celery, diced
3 baby bella mushrooms, diced
2 cloves garlic, minced
2 whole green onions, chopped
2 tbsp. chopped pecans
3/4 c. seasoned chicken stock
2 organic eggs, beaten
1/4 c. white wine (Pinot Grigio)
1 tsp. sea salt
1/4 tsp. all spice
1/4 tsp. nutmeg

Directions:

- Bake Almond Flour "Cornbread" recipe - preferably day before
- Combine casing-less sausage, diced veggies -except green onion- and garlic in skillet with 1 tsp. of avocado or grape seed oil and sauté until sausage is cooked and veggies are tender
- Crumble "Cornbread" in a large mixing bowl
- Add in sausage mixture and remaining ingredients and combine well
- Spread into a large casserole dish
- Place in 325 degree oven and bake for 60-70 minutes; until golden brown on top


Almond Flour Cornbread
Adapted from:
http://www.fresh-eggs-daily.com/2013/06/guest-post-radically-thriftys-almond.html

Ingredients:
2 Cups almond flour
1/2 tsp baking soda
3/4 tsp. sea salt
2 tbsp. organic unsalted butter
2 tbsp. grape seed oil
3/4 c. + 1 tbsp. milk
1 Tablespoon honey
2 medium eggs

Instructions:
Preheat oven to 350, combine all dry ingredients and then add in the wet ingredients and combine gently. Pour the batter into a well-buttered loaf pan, and bake for 20 minutes - depending on the intensity of the oven. You'll know it's done when then top is golden with darker brown splotches, and an inserted knife comes out clean. 

GLUTEN-FREE Organic Chicken Sausage Gumbo

This recipe was born out of a desire to have a delicious -authentic- alternative to traditional cajun gumbo... one that would satisfy the pickiest cajun pallet, while perserving a timeless tradition, and maintaining my standard of healthy eating - NO COMPROMISE!

With so many having intolerances to gluten and the fact that wheat flour registers as sugar in your blood stream, I decided to try my hand at a gluten free gumbo and it worked! I settled in on using straight garbanzo bean flour as my roux flour and it stirred up beautifully! 

For those of you wondering why I didn't use an all-purpose gluten free flour the answer is simple. Some of the flour used in the combination was undesirable to me albeit guten free. Rice flours and corn flours are grains and register as sugar in your system... potato starch/flour does the same...

Being a proponent of the Maximized Living Nutrition plans, I wanted something that could be eaten in small amount -even on the ADVANCED plan and legumes are just that so, garbanzo bean flour fit the bill and presented like a charm!

Here it is:

Organic Gluten-Free Chicken Sausage Gumbo

From Kristi's Kitchen

Ingredients:

roux:

6 tbsp.  grapeseed oil

1/2 c. + 2 tbsp. garbanzo bean flour

gumbo:

1 1/2 lb organic chicken on the bone (I like chicken thighs)

1 lb. organic Homemade Andoulle Sausage recipe (below) 

1 tbsp. John Besh's Creole Seasoning recipe (below)

3/4 tsp. sea salt

1/2 tsp. garlic powder

1/4 tsp. dried basil

1 medium onion, processed

1/2 organic green bell pepper, processed

2 organic celery stalks, processed

2 green onions, finely chopped

1 roux  recipe

2 quarts organic chicken stock

Directions:

-Make your roux using a cast iron skillet -Combine oil and flour over medium heat -stir until peanut butter brown -DO NOT leave the mixture and stir constantly -15 minutes

-Turn off heat and set aside

-In large pot, brown sausage, trinity veggie mix and seasonings

-Once veggies are translucent- add roux and combine

-Pour in chicken stock

-Bring back to a boil

-Add chicken to pot and simmer until chicken is falling off the bone

-Adjust seasoning to taste

-Sprinkle in green onion

-Serve alone OR per modified tradition with a scoop of brown rice and a boiled egg - add a green onion meslin green salad and Remoulade Dressing to make it complete

Homemade Andouille Sausage:

From Kristi's Kitchen

Ingredients:

1 lb. ground organic turkey

1 3/4 tsp. grape seed oil

1 tbsp. organic cream

1/8 tsp. cayenne pepper

1 3/4 tsp. sea salt

1/2 tsp. paprika

2 garlic cloves, minced OR 1/2 tsp. garlic powder

1 tbsp. diced onion OR 1/4 tsp. onion powder

2 gr. onion

3/4 tsp. black pepper

1/2 tsp. parsley

1/4 tsp. thyme

Pinch of oregano

Pinch of allspice

Pinch of sage

Directions:

-Brown all ingredients and stir into gumbo

John Besh's Creole Seasoning Recipe:

Ingredients:

2 tbsp. celery salt

1 tbsp. sweet paprika

1 tbsp, coarse sea salt

1 tbsp, black pepper

1 tbsp. garlic powder

1 tbsp. onion powder

2 tsp, cayenne

1/2 tsp. ground allspice

Directions:

-Stir together and store in air tight container

makes 1/2 cup

*** In the last little bit I have been making my gumbo with chicken and okra (1-1 1/2c. chopped fresh or frozen) and no sausage but, I have included the seasonings from the sausage recipe (eliminate the ground turkey and grape seed). I have also stirred in spinach and kale greens and a splash of pepper sauce -DELICIOUS! 

One happy cajun girl and no guilt or sluggish feeling to boot!!!! It is AMAZING!

Happy Healthy Eating!

Southern Sausage Gravy

From Kristi's Kitchen

Ingredients:

1/2 lb ground turkey

1 tablespoon grapeseed oil

1 3/4 +1/8 teaspoon sea salt

1 teaspoons sage

1/2 teaspoon anise seeds

1/2 teaspoon thyme

1/4+ 1/8 teaspoon black pepper

1/2 teaspoon garlic powder

1/16 teaspoon ground cloves

1/16 teaspoon nutmeg

1/16 teaspoon allspice 

1/16 tsp. cayenne

28 oz. coconut milk

3/4 tsp. xanthan gum

Directions:

-Brown turkey in oil and seasonings

-Pour in coconut milk and bring to a boil

-Whisk in xanthan gum

-Return to a boil and simmer until thickened -about 5-10 minutes

A classic remade and completely gluten & dairy free...you will not believe how delicious! Perfect on homemade Spelt Biscuits (see spelt post) or a serving of quinoa.

Sweet Potato “Andouille” Soup

From Kristi’s Kitchen

Ingredients:

1 recipe “Andouille Sausage” (see below)

1 medium onion, processed

2 organic celery stalks, processed

1 large green onion, processed

4 c. mashed sweet potato

¼ tsp. cinnamon

½ tsp. garlic powder

2 quarts seasoned, organic chicken stock + 2 more cups for finishing the soup

¼ -1/2 tsp. sea salt (to taste)

Directions:

-Mix up and brown sausage and veggies

-Add remaining ingredients –minus 2 extra cups of stock and salt- to the pot and simmer for 10 minutes

-Process soup in batches in blender until smooth –return to pot

-Add extra chicken stock –simmer for 5 more minutes

- Taste and adjust salt to taste

Serve with a fresh green salad as a meal OR as a “Cup Of” for a starter

“Andouille Sausage” Recipe

From Kristi’s Kitchen

Ingredients:

1 lb. ground turkey

2 large green onions, finely diced

2 tbsp. grapeseed oil

¼ c. creole spice mix (my favorite blend is John Besh's Creole Seasoning Spice Blend:

http://www.epicurious.com/recipes/food/views/Basic-Creole-Spices-356852)

½ tsp. sea salt

½ tsp. garlic powder

Directions:

-Mix together until well incorporated

-Form into links or patties, freeze or use fresh…enclose in organic casing OR use in this recipe

Sausage & Peppers

From Kristi’s Kitchen

Ingredients:

1 recipe “Pizza Gazpacho”

1 tbsp. organic unsalted butter OR grapeseed oil

1 lb. ground turkey

1 small onion, diced

½ pint of sliced bella mushrooms

2 tsp. sea salt (¼ tsp. more to taste at the end of cooking process)

2 tsp. dried sage

1 tsp. dried thyme

1 tsp. anise seed

¾ tsp. garlic powder  (maybe ¼ tsp. to taste)

1/16 tsp. cayenne

1 yellow bell pepper, julienned

1 orange bell pepper, julienned

1 red bell pepper, julienned 

Directions:

-Make the “Pizza Gazpacho” and set aside

-Brown turkey, mushrooms and onion with oil or butter and seasonings

-Stir in Gazpacho and bring to a slow boil

- Fold in julienned peppers and cook until peppers are tender

-Adjust seasoning for balance

Serve over quinoa OR brown rice with a green salad on the side

Really Raw Pizza Sauce and Gazpacho Too!

From Kristi's Kitchen

Ingredients:

3 ripe roma tomatoes
2 handfuls of sweet yellow cherry tomatoes (about 20)
2 dates
2 small cloves of garlic
1 tsp. dried basil (could use 1 tbsp. fresh if you have it)
1/2 tsp. dried oregano (1 1/2 tsp. fresh)
1 1/4 tsp. sea salt
1/8 tsp. onion powder
1/16 tsp. cayenne pepper

Directions:

-Combine all ingredients into food processor and process until smooth

Garnish with a Homemade Mozzarella slice and a sprinkling of fresh basil if serving as gazpacho

or spoon onto brown rice tortillas, top with homemade mozzarella
and toast up in quesadilla form...

We did this for lunch today and it was so yummy - the kids ate it up!

Two delicious options in one and easy to put together at that...

Definitely "Good Eats" - I think Alton would approve ;0)!

Happy Eating!

Roasted Butternut Squash & Sausage Soup

From Kristi’s Kitchen

As featured on the Beyond Organic Facebook Page
www.facebook.com/livebeyondorganic

Ingredients:

1 large butternut squash, roasted

1 small head of garlic, roasted (about 15 cloves)

2 tbsp. organic butter OR grapeseed oil

1lb. homemade turkey sausage (recipe follows)

½ large onion, diced

2 ribs of organic celery, diced

6 2/3 c. organic chicken stock (be sure it is seasoned with sea salt & garlic powder to taste)

¼ tsp. sea salt

1/8 tsp. cinnamon

Directions:

-Preheat oven to 400 degrees

-Cut squash long-ways in half, lightly oil or butter; season generously with sea salt and black pepper and lay cut side down on a parchment lined baking sheet

-Cut top off of garlic, lightly oil and sprinkle with sea salt –lay cut side down on same baking sheet

-Roast squash for 50 minutes and garlic for 40 minutes in preheated oven

-While squash and garlic are roasting, make up turkey sausage and brown with onion and celery –deglazing the pan with 1/3 c. chicken stock

-In a food processor, process half of roasted squash/garlic with half browned sausage and 2 c. chicken stock –pouring the processed mixture into a large soup pot

-Repeat the process with the rest of sausage and squash/garlic  and 2 more c. chicken stock

-Return the second batch to the same soup pot

-Add remaining chicken stock (2 1/3 c.), stirring until silky smooth

-Add 1/8 tsp. ground cinnamon

-Bring to a simmer and adjust the sea salt to taste (I added an extra ¼ tsp. –but it’s up to you)

Homemade Turkey Sausage

From Kristi’s Kitchen

Ingredients:

1 lb. ground organic turkey

1 tbsp. grapeseed oil

2 tsp. sea salt

2 tsp. ground sage

1 tsp. anise seed

1 tsp. dried thyme

½ tsp. black pepper

¼ tsp. garlic powder

1/8 tsp. ground cloves

1/8 tsp. ground nutmeg

1/8 tsp. ground allspice

Directions:

-Combine all ingredients in a bowl until well incorporated

-Heat cast iron skillet over medium heat

-Brown sausage meat with onion and celery until tender