Green Sausages

Hello Bloggers!

I had dropped from the radar. My apologizes!

With the new move, lack of garden, and lack of motivation to continue our search for yummy recipes, we had reduced our exploration.

True, we continued with the daily Paleo breakfasts, eating soups, and being slightly creative. We did not have the time to search for ideas to try and play around with.

Summertime is coming around the corner, Home Depot and stores dishing out tempting flowers, herbs, and few vegetable starters... TIME TO GET SOME FUN!

I have gotten a new position working with the Deaf-Blind, my hours had changed, which means that I do not have time for either Breakfast or Dinner. It became a challenge for me, so I have decided to work on a new recipe once weekly (preferably on weekend). This is my challenge: one a week. Just one new thing a week.

Dragon Boat season is here too: I am one of the two captains for the team. I attend to practices 2-3 times a week to ensure that everything is moving smoothly, provide support for the members and getting the team all riled up in energy. This means: CROCK POT!

A simple Irish modified meal, sausages and kraut. I added more greens to make my tummy go "oh YUM!"

MEAT LOVER: This is so good.
GREENARIE: Surprisingly the vegetables go well with sausages.

------------------------------------------------------------
Green Sausages
Feeds Six

Package of Sweet Italian Sausages (5-6 links)
1 Rutabaga
1 medium onion (yellow or white)
1 zucchini
1 large jar of kraut
1 medium head of cabbage
2 cups chicken broth
2 cups water

1: Chop Sausages in thick slices. Cook in pan until sides are browned, toss in crock pot
2: Lightly soften the rutabaga (I usually put in a pyrex jar with water and microwave for a minute or two. Rinse.). Peel and chop. Toss into crock pot
3: Peel, slice and dice the zucchini. Toss in pot.
4: Pour out the juice from kraut jar, and toss kraut into pot.
5: Chop cabbage and toss in pot.
6: pour both broth and water over, mix all ingredients well.
7: On LOW for at least 6 hours. NOM!
 

Almond Biscuits

Before taking the Paleo plunge, I often made crockpot soups and focicca (I used to make double batch and freeze whatever I was not using for the evening). It was nice, easy way of enjoying a dinner.

I realize that all Paleo recipes does not include Yeast. Plus I do not have any yeast in my refridgator, and regarding my ignorance, I assume it is somehow, a gluten? The focicca recipe is out of the window if it has white sugar, yeast, and wheat flour. I could switch the ingredients to Paleo friendly ingredients, but how do you replace yeast?

I decided, it's time to start experimenting with different breads for crockpot meals. First, the almond biscuits.

This is a winner if you love the nutty texture. I would not suggest this to be dipped in soups or gravy: too nutty to absorb that flavor from the main dish. It is great on its own.

MEAT LOVER: Give me another one.
GREENARIE: I can't stop eating! It's addicting!

-------------------------------------------------------------------------------------

Almond Biscuits
Makes 10-12 biscuits

3 cups almond flour
1 teaspoon baking soda
1/4 teaspoon sea salt
2 eggs
2 Tablespoons honey (melted)
juice from squeezed slice of lemon

1: Mix dry ingredients in large bowl, then make a crater. Fill in the center with wet ingredients, mix. Then over time, add the flour mixture into the center until well mixed. 
2: Spoon the batch with a large spoon and drop on a baking sheet, shape however you want: lazy bundle or beautiful circles with flat heads. 
3: Bake in 325* for 20 minutes or until golden brown. Drizzle your choice of butter, jam, or anything, and savour.