Pork Sausage Nachos

Using our delicious and healthy pasture pork sausage (Italian or Pork flavor) you can make a quick, simple and delicious gluten-free dinner, even the kids will love.

Ingredientscooking pork sausage - New Belgium Snow Day beer

1 lb of Jackson Station pastured pork – Italian or regular pork flavored sausage will both work

1 Bag of Organic Tortilla Chips – yellow or blue corn are both good!

1/2 lb of shredded cheese

1-3 cloves of garlic

1/4 of a large red onion

1 bell pepper (optional – your choice of color or type)

1 can of Organic black beans

We like to buy natural and organic, and use local ingredients when possible.

Cook the sausage, using a plastic or metal spatula to crumble as it cooks. Add a splash or two of your choice of beer (I like to drink the rest) to the meat once it’s almost finished cooking. If you use beef or pork from the store, you’ll need to strain off the excess liquid and fat after cooking, but using our meat, you’ll find it’s lean as can be and won’t need to strain.

Next sauté chopped fresh onion and garlic. If you have any green or red peppers, add chopped peppers to the recipe also.

Open a can of black beans and dump into a cereal size bowl. Season with Chili powder, garlic powder, Himalayan or Sea Salt and cumin. Mix well.

Line a cookie sheet with tin foil for easy clean up. Evenly coat the pan with your choice of tortilla chips. Next add the black beans to the chips (if they’re too wet, they’ll make the chips sauggie and you don’t want that!) Then evenly sprinkle the cooked sausage. Next top will sautéed vegetables. Then top with shredded cheese (our local food co-op has great bricks of raw cheddar we can buy and shred ourselves, but you can also use a bag of pre-shredded cheese if you don’t have access to a better option).

Place in oven and bake at 250-300 (depending upon how hot and even your oven cooks) degrees for about 10 min or until cheese is completely melted. I make myself hang out by the oven so I don’t overcook it. Nachos cook quickly so I recommend not walking away.

Serve with a side of sour cream and salsa at the table. We’ve found that we like the flavor, texture and price of Aldi’s brand of Organic Salsa, that comes in Mild or Medium hotness. Like a little extra heat?  Jackson and Abraham love to top theirs with Sriracha sauce.

Pork Sausage and Black Bean Nachos

 

Made with love and glad to share,

Rock.

livewell. rockwell.

Pad Thai | takeout at home

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I’ve discovered a super easy dinner that is AH-mazing! This is one of our favorite go-to meals if we order Thai food out. I never realized until recently that we could make it cost-effectively at home and a no-meat option too with added protein!
My recipe Serves 2-4 depending on the appetites! Serves 2 people generously and could have seconds or left-overs.

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Pad Thai Ingredients

Box of Natural Unbleached or Organic Capellini Noodles
“Brick” of Temepeh – usually found by mushrooms and lettuce in refrigerated section of produce aisle
Could substitute Tempeh for a couple Chicken Breasts for a meaty option
One medium onion, chopped
Optional but recommended veggies : Chopped Zucchini, Mushrooms, Thinly Sliced Carrots!
Olive Oil
Tamari Soy Sauce
One Bottle of Thai Peanut Sauce
Unsalted Bulk Peanuts
2 Happy Free Range Chicken Eggs

Directions

Bring a pot of water to boil (to cook the pasta.)
Use a brick of Tempeh, cut into bite sized pieces.  In a Wok or Fry Pan, Pour in some olive oil, Tamari Soy Sauce, and a couple Tablespoons or so of Peanut Sauce over medium heat.
Cook Noodles al dante, as directed on the box. A box of Capellini is great, it’s a bit smaller than spaghetti.
Cook chopped onion till opaque, and add optional one or any veggies you have on hand like: carrots sliced thinly, mushrooms, and zucchini. Add the cut pieces of Tempeh. Stir in to cover in juices. Add more soy, olive oil, or peanut sauce as needed – the Tempeh will take on the flavors of what is around it. Crack an egg or two over everything in fry pan and stir until cooked.
Pour about 1/3 of the Jar of Thai Peanut Sauce onto the noodles and mix in.
Plate up your serving of noodles and top with a generous amount of the goodies in your fry pan.
Place a handful of peanuts on top of the noodles, Tempeh and veggies, then pour another tablespoon or so of Peanut Sauce atop the plate for looks and added flavor.
Easy and delicious. Like having take out at home, but Organic and cheap.
We have it almost weekly for dinner now.
Let us know what you think!

Rock’s Caesar Salad

This recipe is perfectly made in a seasoned wood bowl. Whisk together ingredients in the bowl, then toss the lettuce in to make the salad once. The quantity below makes enough for 4 servings and a one time use. You can double the dressing recipe and mix it in a mason jar instead to pour over individual servings and have some left over to refrigerate.

In Wood Bowl, Whisk Together :

3-6 Large Garlic cloves minced

1 tsp Pure Himalayan Salt

1 Raw Egg

2+ tsp Anchovie Paste

1+ tbsp stone ground mustard

Add:

1 c Extra Virgin Olive Oil

3+ tsp Balsamic Vinegar

1/2 Organic Lemon, squeezed

Rinse and dry Organic Romaine & Mixed Greens.

Home-made croutons: Cut up into small cubes, oil and saute stale bread and crackers in a frying pan. Season with herbs and drizzle with a bit of the dressing. Continue to saute until browned. Set aside and let cool.

Mix in all greens to the salad bowl and toss with the dressing.

(Optional) Add free-range grilled chicken or smoked salmon to the top of the salad.

Top the salad off with freshly grated parmesan or Dubliner Cheese (my favorite) and the cooled home-made croutons.

Serve with a warm baguette and butter, and Enjoy!

 

Prize Winning Apple Cake

[box]A great dessert to serve a la mode, a dish to take to someone’s house, give to a neighbor, or even eat for breakfast :)[/box]

This super yummy dish has been a family favorite for as long as I can remember. My mom started making it, now it is also a favorite dish to share and make at birthdays. Both Kevin & I have made apple cake when we’ve stay with people along this trip, and I always get asked “how did you make that? I need to get that recipe before you leave!”

2 cups Organic Sugar
3 cups unbleached whole grain flour
1 teaspoon baking soda
1 teaspoon Himalayan Salt
1 ¼ cups light vegetable oil
2 farm fresh free range eggs
2 + teaspoons cinnamon
3 cups Organic diced apples – tart Green apples are best

1 cup chopped nuts (optional)
1 cup dried cherries, raisins or cranberries (optional)

Preheat the oven to 350 degrees. Mix all of the ingredients in a large bowl.
Note : Keeping the mixture chunky and not a smooth dough, but well incorporated,
will create the best texture.

Scoop into an un-greased 9 x 13 baking dish evenly, but not patted down.
Bake at 350 ° for one hour.
Cut into squares, serve and enjoy!

Raquel’s Egg Bake Recipe

[box]Pair some fresh local fruit and buttery whole grain toast, with this delicious Egg Bake recipe to feed six.[/box]

1 Large Sweet Red or Green Pepper

1 Ripe Organic Tomato

1 Roll of Sausage *

1 Dozen Farm Fresh Eggs

1 c Organic Goats’ Milk (add more if needed, as the bread will soak it up)

3 Slices of Whole Grain Oatmeal Bread, ripped by hand

1 tbsp of Italian Seasoning

Colby Jack Cheese cut into square cubes

Parmesan Cheese

Preheat the oven to 350 degrees. Place the whole roll of sausage in a saute pan and cook until browned. Chop the Pepper and Tomato into small pieces. Crack the dozen eggs into a large mixing bowl and stir until smooth. Add the tomatoes, pepper, milk, bread, cooked sausage and seasoning to the eggs. Butter or oil a 9 x 13 baking pan and add the ingredients from the mixing bowl. Place, by hand, the cheese cubes evenly throughout the dish.

Bake for 45 min – 1 hr, or until toothpick comes out mostly dry without over-browning the top of the dish. Let stand to cool for 10 min. Sprinkle Himalayan Salt, Pepper and Parmesan Cheese to the top of the dish. Cut into squares, serve and enjoy!

*Sausage may be substituted with Smart Ground Original Veggie Protein Crumbles for the Vegetarian version, still packed with flavor and protein!