Maple Espresso Sausage

I get why many of my friends enjoy coffee.  I used to like it too.  I haven't drank coffee in about 17 years, but I still use it in certain recipes.

Like chocolate.  Coffee in chocolate, even if it is the smallest amount, makes the flavor of the cocoa bean stand out.

I even have an venison recipe that I will be sharing soon that has coffee.

The other morning on a whim I decided to adapt my breakfast sausage recipe.  Um...delicious!  Just hint of the coffee flavor and the sweetness of the maple was perfection.  Really.

Maple Espresso Sausage

1 tsp. espresso salt

1 tsp. espresso powder

1/2 tsp. freshly ground pepper

1/2 tsp. cardamom

4 tbsp. maple syrup

1 lb. ground pork

Mix all of the ingredients together .  Form into balls.

In a fry pan, preheat over medium.  Add four of the sausage balls and allow to cook for about 30 seconds to release some fat so they don't stick.  Slightly flatten and then cook until deep golden brown, about 5-7 minutes depending on how big you make them. Turn, flatten again slightly, and then cook until done.  

Medium heat works best and this method will yield the perfectly cooked sausage patty!

Frittata

Frittata's may sound fancy and difficult, but they aren't.  They are also great to make ahead and heat up when you are in a hurry.  Frittata's are similar to an omelet, except the eggs are finished in the oven, giving them a puffy, light texture.  As with any egg dish, the additional ingredients are adaptable.  Since asparagus is in season right now, you're going to be seeing it a lot in my recipes.  

1 tbsp. coconut oil

1 c. asparagus, sliced 1/2 inch thick

1/2 c. chives, chopped

6 eggs

1/3 c. almond milk

2 ounces prosciutto, chopped

Salt and pepper to taste

Preheat oven to 350 degrees.  In a 10 inch nonstick fry pan, heat oil over medium heat and add asparagus, cooking until crisp tender, about 3-5 minutes depending on thickness of asparagus stalks.  While asparagus is cooking, whisk eggs in a bowl.  Add the almond milk, and using an immersion blender, mix well.  (Trust me, the immersion blender is an important step to a perfectly fluffy egg mixture!)  Add the chives and prosciutto to the asparagus and mix well.  Increase heat slightly, and slowly add the egg mixture.  While the egg is cooking, slowly lift up the edges as they set with a spatula, tilting the pan as you lift so the eggs run underneath.  Continue lifting edges until the base looks about 2/3 of the way done.  At that point remove from the stove top and place in oven, allowing it to finish cooking, about 5-7 minutes.  Finish with salt and pepper.

Coconut Syrup

One of my favorite syrups of all time is a buttermilk based, buttery sugary concoction with a bit of coconut extract.  I adapted it quite a bit for the 21 Day Sugar Detox I did, but since it was Sunday morning I thought I would try to treat myself a bit.  Maybe it was the insane amount of jealousy I was experiencing knowing a few friends were enjoying a to die for breakfast from Snooze in Denver.  Go there, you must.  

Anyway, I try to stay away from overly sweet items for breakfast, because for some reason they seem to set the tone of my day.  But again, I was so envious I thought I'd try to make something a little reminiscent of my favorite dish there, the OMG French Toast.  (So not even CLOSE to paleo, but so incredibly worth the cheat!)

It was perfect!  The balance of sweet, savory and tart was spot on if I do say so myself!

The pancake recipe is here.  Of course, I omitted the blueberry and just used fresh raspberries as a filling in between each pancake.

Coconut Syrup

1/2 c. almond milk

1 c. coconut butter

1/3-1/2 c. raw honey to taste

pinch of salt

Gently heat the milk and coconut butter over medium heat in a small sauce pan.  Whisk until the coconut butter is incorporated into the milk.  Add the honey, again whisking until it is mixed well and starts to thicken.  Finish with a pinch of salt and mix again.  Will keep for about one week.  Reheat slowly over medium heat.

Toasted Coconut Pancakes w/Coconut Syrup

Since being on the sugar detox I have had to come up with new ways of enjoying pancakes.  My favorite syrup is buttermilk, but that won't do on this detox.  And since I have a new love for coconut butter, I thought I could make it into a syrup.  It was perfect...and I didn't even miss all of the sugar that is in real syrup.

Coconut Pancakes

3 eggs

1/3 c. toasted coconut

2 tbsp. coconut flour

1/2 tsp. salt

2 tbsp. coconut oil

3 tbsp. coconut milk

1/2 tsp. baking powder

Mix all of the dry ingredients together and then add the wet, whisking well.   Pour 1/4 c. batter onto pan  coated in coconut oil over medium-high heat.  Cook until edges are set and then turn.

Coconut Syrup

3 tbsp. coconut better

3 tbsp. coconut milk

1/2 tsp. almond extract

Heat all ingredients together over medium heat and whisk well.  Add more coconut milk if necessary to get the right consistency.

Top pancakes with syrup and toasted coconut!

Blueberry Pancakes

I enjoy having bread once in a while, but as with anything, it really needs to be eaten in moderation, so I am careful when it comes to baked goods with almond and coconut flour.  But I couldn't pass up on some delcious looking plump blueberries the other day and so I just had to make blueberry pancakes.  And I had to cheat a bit by having real maple syrup, locally produced of course.  Heck yes there is maple syrup in Iowa! 

1 c. almond flour

1/4 tsp. baking soda

1 egg

1 tbsp. coconut oil (melted)

1/2 tbsp. lemon juice

6 tbsp. almond milk

1/2 c. blueberries

Mix the almond flour and baking soda together.  Add the egg, coconut oil, lemon juice, and almond milk and mix well.  Fold in the blueberries.  Enjoy!

Berry Cobbler

I love berry cobblers.  The warm, bubbly, slightly sweet berry mix with a great dough on top can't be beat.  Especially when it is 12 degrees out side.  I have made a single serving type crisp, but this time I did a butter (Kerry Gold: grass fed cows!) dough to make more of a cobbler.  Lucky me I had frozen some organic cherries this summer...it made me at least think of warmer weather when I was eating it last night...and this morning for breakfast...and possibly for dessert again tonight.  Just lovely it is.

4 c. mixed berries

2 tbsp. arrowroot

2 c. almond flour

4 ounces butter, sliced and then cubed

1 tbsp. cinnamon

1 tsp. nutmeg

1/2 c. sliced almonds

2 tbsp. raw honey

Preheat the oven to 375 degrees.  Mix the berries with the arrowroot evenly, and then place in a 9 x 13 pan.  Mix almond flour, cinnamon, and nutmeg together.  Using a pastry blender, mix in the butter so the butter pieces get to about pea size pieces.  Add the almonds and fold well.  Place the mixture over the top of the berries, and then drizzle the honey over the top evenly.

Cook for about 30-45 minutes, until the top is golden brown and the berries are bubbling.  Mine took about 45 minutes because I used frozen cherries.

Serve with vanilla almond ice cream!

Enjoy!

Perfect Bacon

I don't care what people say about pork...bacon is GOOD.  I know where mine comes from, how it is raised, and even the people who raise them so I feel pretty dang good about eating it.  But as with anything, moderation is important, and although you will be sorely tempted, eating this whole pan is probably not a good idea!

Cooking bacon, albeit seemingly easy, does require some degree of patience.  Here is my recipe for perfection.

1/2 lb. bacon

1/4 c. real maple syrup

2 tsp. fresh ground pepper

Preheat an oven to 400 degrees.  Place a cooling rack inside of a sheet pan and put bacon strips on rack.  This allows the fat to drip and for them to cook evenly.  Using a basting brush, light coat each strip with maple syrup and then generously pepper.  Cook about 10-15 minutes, depending on thickness, and to your desired doneness.

When it isn't so freaking cold outside, I prefer to do this on the grill because I hate smelling like bacon two days later...regardless of the ventilation, it still lingers through the whole house!

Maple Breakfast Sausage

I love breakfast meats...and now a days, any meat is acceptable, but there isn't anything better than a good sausage patty.  I prefer to make my own and you should to, especially when it is so easy.  Then make your breakfast complete by frying eggs over easy in the pork grease.  Perfection.

1 pound ground pork

2 tsp. salt

1 tsp. pepper

1/2 tsp. ground coriander

1/2 tsp. tarragon, dried

1/4 tsp. red pepper flakes

 3 tbsp. maple syrup

Mix the pork with the seasonings until well blended.  Form into patties, leaving a slight indentation in the center.  This will allow the patty to cook evenly as it shrinks.  Plan a pan over medium heat and add patties.  It isn't necessary to have the pan hot, as they cook better when started in a cold pan.

Sweet Potato Hash with Poached Eggs

Hello, my name is Ginnie, I don't drink coffee but I have a major addiction to espresso salt.  MAJOR.  And this is my way of cheating...SO GOOD! 

Anyway, I started the Whole30 challenge which is seriously forcing me to be a little more creative in the breakfast department.  It's hard peeps.  I make my kids a great breakfast (they don't follow paleo, but I try to implement as much as I can...sure wish I would have been following it years ago or it wouldn't be a problem. My two year old loves paleo!)  Anyway, for me it is usually some variation of a scramble or my paleo bread with almond butter.  What I really love, though, are poached eggs.  I am an Eggs Benedict girl (which, by the by, I am getting that recipe up next).  But I don't have any ham or bacon out right now, and I happened to have a few halves of vegetables left over, so this is what I came up with.

1 tbsp. coconut oil

1/2 onion, chopped

1/2 green bell pepper, chopped

1/2 sweet potato, chopped

1/2 c. turkey, chopped  (I just happened to have some turkey slices on hand)

2 eggs, poached

Espresso salt and pepper to taste

Heat the oil in a 12 inch.fry pan over medium high heat.  Add the onion, stirring often, and cook until translucent, about 5 minutes.  Add the sweet potato, cover, and cook for about 3-5 minutes more or until the potatoes start to soften.  Add the pepper and turkey, and continue to cook over medium low while you poach the eggs.

Poaching eggs by hand doesn't make them the prettiest, but it does cook them best.  Get a sauce pan that can hold enough water for two eggs.  Heat the water over medium until it is really steaming not yet at a boil.  Add one egg, and slowly use a spoon to pull the egg edges so they remain in a semi circle, after about 15-30 seconds, slowly turn the egg over.  Once the egg whites start to set a little, add the other egg, doing the same thing.  Cook to your desired doneness. I like mine what I call medium rare, just like beef.  Whites cooked, yolk hot but hasn't started to set yet.  Remove with a slotted spoon and place on top of the hash mixture.  Salt and pepper to taste.  

I was totally missing thyme in this dish.  I went to grab my little freezer bag and it is gone.  Don't remember when I used it all, but it would have been a good addition.  Also, the hash is enough for two servings.  So save some for the next day!  Or freeze it and use it another time!

Spanish Omelet

Don't even start about the potato.  Read my faq if you have a problem with it. Anyway, what an easy dinner, right?  Or breakfast.  Or both.  

1 tbsp. olive oil

4 eggs

1/2 c. almond milk

1 chorizo sausage, cut into slices and then quartered

1 small potato, diced

1/2 tsp. cumin, coriander and ancho chile powder

1/4 c. minced fresh chives

salt and pepper to taste

Preheat a 10 inch nonstick fry pan with 1/2 tbsp. olive oil over medium heat.  Also preheat oven to broil.    Mix potato with spices and then place in pan, cooking until the potatoes are done.  Set aside.  Put remaining olive oil in pan.  Mix eggs and almond milk together well.  Add to pan.  Slowly lift edges as the base starts to set, lifting the pan toward the edges and allow egg mix to flow underneath the edge.  (I promise to get a picture up of this soon!)  Do this until the mixture is partially set.  Mix potatoes with chorizo and then add to eggs evenly.  Place in oven and broil until eggs are set, watch closely so it doesn't burn.  Finish with fresh chives and salt and pepper to taste.

Morning Scramble

You probably don't need a recipe for this, but here you go!

2 eggs

2 tbsp. almond milk

1/2 each green, red, and yellow bell pepper, seeded and sliced thinly

1/4 onion, sliced thinly

1 tbsp. coconut oil

raw Gruyere

espresso salt

pepper

Heat oil in 10 in. nonstick fry pan over medium heat.  Add onions and peppers, cooking until they start to caramelize.  Remove from pan and set aside.  Mix almond milk with eggs.  Add to pan and fold them as you are cooking.  (Folding eggs makes them more fluffy.  You fold once they just start to set).  When the eggs are almost done, add the pepper mix and fold until they are finished.  Top with grated raw Gruyere, espresso salt and pepper to taste!

Berry Crepes

Oh yes I did.  My oldest turned 13 today and he wanted crepes for breakfast.  No problem.  Here is the deal with coconut flour.  The package clearly says that it can be substituted for up to 1/3 of the flour called for in a traditional recipe.  Well, I knew that wouldn't work because the crepe batter would be way too thin, so the only other option was to increase the egg.  Most crepe batters also call for some oil, but it still came out to runny.  Believe me, I tried just doing a normal adaptation from my favorite crepe recipe in Cooks Illustrated, but it was a huge miss.  It call for water too, but that was still too runny.  I tried almond and coconut milk from a container, again too runny.  Somehow, after 4 cups of crepe batter, this is what I came up with and it works.  

3 eggs

1/2 c. coconut milk, canned, more if needed

3 tbsp. coconut flour

Whisk eggs, milk, and flour well.  As noted above, if you need more coconut milk to make the batter the perfect consistency, add a little at a time. 

Heat crepe pan and lightly oil with coconut oil.  Pour in enough for a thin coat.  Cook until it starts to puff a bit and sets up, around 2-3 minutes depending on the size of the pan.  Turn over and cook an additional minute.

I choose to use grass fed dairy.  So therefore, I am not a STRICT paleo follower.  Once of the great things about eating real, good foods is that if you can be moderate, you can enjoy everything.

1 container organic ricotta

1/2 c. organic sour cream

2 tbsp. raw honey

Mix ingredients well.

2 c. mixed berries

1/2 raw honey

Heat berries until they start to release moisture and allow them to cook down a bit.  Add honey and allow it to melt and mix well.

Place crepe on a plate and put in a couple of tablespoons of the ricotta mixture.  Roll and then set aside on a sheet pan in a warm oven until you are done with all of the crepes.  Since I had to make this mix for 6 people (the recipe for the crepes can be double, tripled...whatever you need).  Otherwise, if you are just making it for you put a plate in the oven to warm them.  

Top with the berry mixture and enjoy!

Blueberry Peach Crisp

I was craving a fruit crisp one night, after everyone was in bed of course, and this is what I came up with.  How can you go wrong with peach and blueberry?  And even better, I didn't have to share!

Preheat oven to 350 degrees.

Lightly oil an 8 ounce ramekin.  

1/3 c. blueberries

1/3 c. peaches, cut into bite size pieces

1/2 tbsp. arrowroot

2 tbsp. unsweetened coconut

1/4 c. almond flour

1 tbsp. coconut butter

Gently mix peaches and blueberries in one bowl.  Mix arrowroot and coconut in a different bowl and the gently fold with fruit mixture.  Put mixture in ramekin.

Mix together almond flour and coconut butter until the pieces are pea size.

Top fruit mixture with flour topping.

Bake for 15-20 minutes.

I didn't feel that I need to add sugar to this because the coconut was sufficient.  You could always add a little raw honey if you want something a little sweeter.