Category Archives: Recipes

Compound Butter {Butter Gets Dressed Up}

 This blog is part of my contributions at Traditional Cooking School

Compound-Butter-Traditional-Cooking-School-GNOWFGLINSAs a young married couple without kids, we moved to a new city eight hours from home. There, we met Mr. and Mrs. Samuels at church.

We loved getting invitations to eat dinner at their house. Sam, retired from the Navy, had filled their home with beautiful things from around the world. Helen was a pearls-go-with-everything, warm and friendly lady who knew how to make her guests feel welcome.

But what I remember most about the first evening we spent with them was the butter. Read more…

Blueberry Coffee Cake with Pecan Streusel Topping

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blueberry coffee cake titles

Our springtime tradition is to head out to Beck Brothers U-Pick farm with some homeschooling friends and pick buckets full of blueberries. This year we ended up with a little over 15 quarts, most of which are now in the deep freeze. I’ve kept out enough to snack on this week plus make some yummy blueberry treats like this coffee cake which was a big hit with my daughter and my husband. I was surprised because it isn’t very sweet and they both have quite a sweet tooth sometimes.

The cake was good warm from the oven and even better with a scoop of homemade vanilla ice cream on top. (Get our ice cream recipe e-book for free when you subscribe to our newsletter – use the link on the right side of this page.) I adapted the recipe from one on the Zenbelly Catering website. I’m impressed with the new Zenbelly cookbook.  Chef Simone’s recipes are well written and come with beautiful illustrations, but the best part is they taste so good while still being mostly Paleo. This means grain free and no refined sugars which makes me feel good. So I can have my cake and eat it, too. Plus waffles, biscuits, and pizza…

Blueberry Coffee Cake with Pecan Streusel Topping

topping:

1 1/2 cups pecans (raw or crispy)

1/2 cup blanched almond flour

4 Tablespoons melted butter

2 Tablespoons coconut sugar or sucanat

1 teaspoon cinnamon

1/4 teaspoon sea salt

cake:

1/2 cup blanched almond flour

1/4 cup arrowroot starch

2 Tablespoons coconut flour

1/3 cup coconut sugar OR sucanat

1 teaspoon cinnamon

1 teaspoon aluminum-free baking soda

1/2 teaspoon sea salt

2 Tablespoons cold butter

2 eggs

1/2 cup whole milk kefir or buttermilk

1 Tablespoon vanilla extract

1 1/2 cups fresh or frozen blueberries

additional butter or coconut oil for greasing the pan

Preheat the oven to 350 degrees and butter an 8″ square pan, or a 9″ round pan.

To make the topping chop the pecans in a food processor until they are crumb-sized. Add the almond flour, melted butter, coconut sugar, cinnamon and salt and pulse a few more times until everything is well mixed. Place the topping in a bowl and set aside.

To make the cake place the remaining 1/2 cup almond flour, arrowroot, coconut flour, coconut sugar, cinnamon, baking soda, and salt in the food processor and pulse several times to mix. Cut the 2 Tablespoons of cold butter into small pieces and add it to the food processor. Pulse several more times to cut the butter into the dry ingredients until the mixture is crumbly. Mix the eggs, kefir or buttermilk, and vanilla in a small bowl, then add to the food processor and pulse until well mixed.

Pour the batter into the prepared pan and then scatter the blueberries evenly over the top of the batter. Sprinkle the streusel topping evenly over the blueberries. Bake for 30-35 minutes or until a cake tester inserted into the center comes out clean.

5.0 from 1 reviews
Blueberry Coffee Cake with Pecan Streusel Topping
 
Author:
Recipe type: dessert
 
Grain-free cake filled with juicy blueberries and topped with crunchy pecans are featured in this not-too-sweet dessert that can also be breakfast.
Ingredients
  • topping:
  • 1½ cups pecans (raw or crispy)
  • ½ cup blanched almond flour
  • 4 Tablespoons melted butter
  • 2 Tablespoons coconut sugar or sucanat
  • 1 teaspoon cinnamon
  • ¼ teaspoon sea salt
  • cake:
  • ½ cup blanched almond flour
  • ¼ cup arrowroot starch
  • 2 Tablespoons coconut flour
  • ⅓ cup coconut sugar or sucanat
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda
  • ½ teaspoon sea salt
  • 2 Tablespoons cold butter
  • 2 eggs
  • ½ cup whole milk kefir OR buttermilk
  • 1 Tablespoon vanilla extract
  • 1½ cups fresh or frozen blueberries
  • additional butter OR coconut oil for greasing pan
Instructions
  1. Preheat the oven to 350 degrees, and butter an 8" square OR a 9" round pan.
  2. To make the topping: Chop the pecans in a food processor until they are crumb-sized. Add the almond flour, melted butter, coconut sugar, cinnamon and salt and pulse a few more times until everything is well mixed.
  3. Place the topping in a bowl and set aside.
  4. To make the cake: place the remaining ½ cup almond flour, arrowroot, coconut flour, coconut sugar, cinnamon, baking soda, and salt in the food processor and pulse several times to mix.
  5. Cut the 2 Tablespoons of cold butter into small pieces and add it to the food processor.
  6. Pulse several more times to cut the butter into the dry ingredients until the mixture is crumbly.
  7. Mix the eggs, kefir or buttermilk, and vanilla in a small bowl, then add to the food processor and pulse until well mixed.
  8. Pour the batter into the prepared pan and then scatter the blueberries evenly over the top of the batter.
  9. Sprinkle the streusel topping evenly over the blueberries.
  10. Bake for 30-35 minutes or until a cake tester or toothpick inserted into the center comes out clean.

 

This coffee cake isn’t overly sweet, but it’s just right for a cup of tea and you won’t feel horribly guilty actually eating the leftovers for breakfast. Or try it with some homemade ice cream like we did. Tell us about it in the comments, or come share with us on Facebook.

I’m sharing this with Wellness Wednesday. Please stop by and read all the other blogs who have linked up with our blog hop this week!

Slow-cooker Cajun Pot Roast

This blog is for informational purposes only. Some links may be monetized. Thank you for supporting Well Fed Family with your purchases!

cajun pot roast titlesI love slow-cooker recipes! We were gone all day yesterday and it was so nice to come home to the delicious aromas of dinner nearly ready. The prep was simple – I pulled out a grassfed chuck roast from the deep freeze the night before, rolled it in my homemade Cajun Seasoning, stuck it in the crockpot and topped it with chopped onions and diced tomatoes. Eight hours later I made some rice and a salad and there was dinner!

If your Cajun Seasoning doesn’t have salt, you will need to add a teaspoon of sea salt as you rub the seasoning over the beef.

Slow-cooker Cajun Pot Roast
 
Author:
Recipe type: dinner
Cuisine: cajun
 
Use my homemade Cajun Seasoning to liven up a pot roast in the slow cooker!
Ingredients
  • 3 lb. beef chuck roast (preferably grassfed)
  • 1½ Tablespoons Cajun Seasoning (see link for recipe)
  • 1 medium onion, roughly chopped
  • 1 14-oz can diced tomatoes
  • 1 teaspoon Tabasco sauce
Instructions
  1. Coat the chuck roast on all sides with the Cajun Seasoning and place in a slow cooker.
  2. Place the chopped onion evenly over the chuck roast.
  3. Mix the diced tomatoes with the Tabasco sauce, and pour it over the onions and beef.
  4. Cover and cook on low for 8 hours or until tender and falling apart.

Serve over hot cooked rice so you can catch all the delicious juices!

What is your favorite slow-cooker recipe? Leave a comment and tell us!

“Twitter” potatoes and Wellness Wednesday

This blog is for informational purposes only. Some links may be monetized. Thanks for supporting Well Fed Family with your purchases. 

twitter potatoes titlesThese cute potatoes are simple to make, and probably get you some attention in the form of eye-rolling from your social media-savvy kids – right before they eat them all up!

Start with 6-8 small potatoes, scrub them and cut them in half lengthwise to give you the flattest cut surface area. Use your knife to score the cut side of the potatoes into the hashtag (tic tac toe) sign.

Preheat the oven to 400 degrees. In a bowl mix together 2-3 Tablespoons of olive oil, 3/4 teaspoon  smoked paprika  and 1/2 teaspoon sea salt. Dip the potatoes into the bowl of seasoned olive oil coating all sides but especially the cut side. Place the potatoes cut side up on a baking sheet or baking dish. Bake at 400 degrees for 30-45 minutes or until tender on the inside and golden brown on the outside.

"Twitter" potatoes
 
Author:
Recipe type: side dish
 
Hashtags on the top of the potatoes give this simple side dish a fun twist.
Ingredients
  • 6-8 small potatoes
  • 2-3 Tablespoons extra virgin olive oil (or you can use melted butter)
  • ¾ teaspoon smoked paprika
  • ½ teaspoon sea salt
Instructions
  1. Preheat oven to 400 degrees.
  2. Cut potatoes in half lengthwise giving them the flattest cut surface area possible.
  3. Use a knife to make hashtags (tic tac toe sign) in the cut side.
  4. Mix the olive oil, paprika and sea salt in a bowl.
  5. Dip the potatoes into the seasoned oil making sure all surfaces are coated.
  6. Place potatoes cut side up in a baking pan and bake for 30-40 minutes.

 

Now it’s time for Wellness Wednesday! Please enjoy the featured posts and all of the new ones for this week. We’d love to have you link up your own blogs using the link below.

Wellness Wednesday and Green Smoothies

This blog is for informational purposes only. Some links may be monetized. Thank you for supporting Well Fed Family with your purchases.

green smoothie titlesIt’s Wellness Wednesday! First my tip of the day and then it’s on to all of the great blog link ups. I can’t wait so let’s get started!

My Spin on Green Smoothies

Most of the green smoothies I hear about frankly sound disgusting. A whole blender full of chard with maybe an apple chunk thrown in or a handful of raw cashews. Ok, they sound healthy and spartan and full of virtuousness, but not very tasty. I also don’t want to be eating a ton of the kinds of raw greens that are so high in oxalic acid that i can’t absorb all the good minerals in my food either.  My solution is to add a handful of really nutritious super-greens to my regular smoothie recipe. I’m thrilled to be growing my own greens this spring, so it’s super easy to pick parsley, dill, mustard, leaf lettuce and a little red russian kale leaves to add to my morning smoothie.  I’m getting a whole-food vitamin and mineral boost plus the probiotics, calcium, protein, good fats and creaminess of kefir.

Wellness Wednesday

 


Irish Nachos

This blog is for informational purposes only. Some links may be monetized. Thank you for supporting Well Fed Family with your purchases.

irish nachos titlesI have to thank my friend, Meghan, for giving me the idea for this post. She is highly qualified to make these being both Irish (on her dad’s side) and Mexican (on her mom’s side).  There are enough recipes out there for the traditional Irish foods like corned beef and cabbage, or sausage and boxty (I did those last year). And since we are a No Artificial Colors blog having something faux-green is right out. I was captivated by this fun, light-hearted take on St. Patrick’s Day food since it uses lots of real food in a delicious, fun, family-friendly way.

The idea is simple yet brilliant. Make a big pan of oven-fries (the inspiration for my fries comes from Lidia’s Italy) and then top your fries with traditional nacho ingredients. To keep the Irish theme be sure to use plenty of Kerrygold butter and cheese. (We love Kerrygold, not because it’s Irish but because they pride themselves on using milk from grassfed cows.)  Be sure to use plenty of fresh cilantro and/or parsley on top because it is both green (can you wear cilantro instead of a shamrock if you don’t want to get pinched?) and it’s also really good for you. irish nachos potatoes title

Irish Nachos

for the potatoes

6 good sized organic Russet potatoes

3 Tablespoons extra virgin olive oil

3 Tablespoons Kerrygold Irish butter

1 teaspoon sea salt or herbed season salt such as Rosemary Celtic Sea Salt

preheat the oven to 475 degrees. Scrub the potatoes and slice them into thin wedges, at least 8-10 per potato, maybe more depending on how big your potatoes are. Thinner wedges get crispier. Thicker wedges are more like steak fries. Melt together the butter and olive oil. Toss the potatoes with butter mixture and sprinkle on the salt or seasoned salt and toss well. Place the wedges skin-side down in a large cast iron skillet or stoneware baking sheet or on a parchment-lined baking sheet. It may take more than one pan to fit them all in. Cast iron or stoneware help the potatoes brown better. Bake in the preheated oven for 30 minutes, turning the potatoes over once or twice to help them cook. If you’re using two pans be sure to rotate pans during the cooking. While the potatoes are cooking assemble the rest of the ingredients for the topping so you will be ready as soon as the potatoes are done.

for the toppings

1 lb. grassfed ground beef (or make the Irish sausage recipe and use that to top your nachos)

2 Tablespoons taco seasoning (no-MSG! use my recipe to make your own)

8-10 ounces Kerrygold cheese, shredded

3 green onions, thinly sliced

salsa (make your own probiotic salsa here)

sour cream (read the label, nothing but cream and cultures should be in it, we like Daisy)

chopped fresh cilantro or parsley

Brown the ground beef. Sprinkle in the taco seasoning and mix well. Assemble the remaining ingredients. Feel free to add any other nacho toppings you want like black olives, jalapenos, or bacon. Mmmmmm, bacon….

for the nachos

When the potatoes are done pull them out of the oven and turn on the broiler. While the broiler is heating up, spread the seasoned ground beef evenly over the potatoes. Evenly spread the shredded cheese over the ground beef. Slip the potatoes, beef and cheese back into the oven and broil for 2 minutes or until the cheese is melty. Remove from the oven and top with the remaining toppings. Serve at once.

Irish Nachos
 
Author:
Cuisine: Irish and Mexican
 
A fun spin on nachos to make your St. Patrick's Day, or any day, more festive!
Ingredients
  • 6 good sized organic russet potatoes
  • 3 Tablespoons extra virgin olive oil
  • 3 Tablespoons Kerrygold Irish butter
  • 1 teaspoon sea salt or herbed season salt like Rosemary Celtic Sea Salt
  • 1 lb. grassfed ground beef
  • 2 Tablespoons taco seasoning (no-MSG)
  • 8-10 ounces Kerrygold cheese, shredded
  • 3 green onions, thinly sliced
  • salsa
  • sour cream
  • chopped fresh cilantro or parsley
  • other nacho toppings as desired
Instructions
  1. To make the potatoes preheat the oven to 475 degrees.
  2. Scrub the potatoes and slice them into thin wedges, at least 8-10 per potato, thinner wedges make crispier fries.
  3. Melt together the butter and olive oil and toss with the potatoes along with the salt.
  4. Place the potatoes skin-side down in a large cast iron or stoneware baking pan, or a parchment-lined baking sheet using more than one pan if needed to fit the potatoes in a single layer.
  5. Bake for 30 minutes turning once or twice to help brown evenly.
  6. While potatoes are cooking assemble the remaining ingredients for the toppings.
  7. Brown the ground beef and season with taco seasoning and/or more salt if needed.
  8. When the potatoes are done pull them out of the oven and preheat the broiler.
  9. While broiler is heating top the potatoes with the ground beef and the shredded cheese.
  10. Return potatoes to the oven and broil 2 minutes or until cheese melts.
  11. Remove from the oven and top with remaining nacho toppings and serve at once.

 Tell us how you like to celebrate St. Patrick’s Day at your house. Leaves us a comment here and don’t forget to pin this recipe to use again – there’s no rule saying you can’t have these anytime!

irish nachos title closeup

 

 

 

 

 

 

Pie for Pi Day

This blog is for informational purposes only. Some links may be monetized. Thank you for supporting Well Fed Family with your purchases.

Pie for Pi Day titlesPi – the ratio of a circle’s circumference to its diameter – is a favorite of the mathematical world. In its decimal form it is a number that never ends and never falls into a repeating pattern. Pi Day is celebrated around the world every year on March 14th. This year is special because not only is it 3.14 it is also 2015 making the date 3.14.15 so if you celebrate Pi Day at precisely 9:26 and 53 seconds a.m. you can hit the first ten digits of Pi …  3.14.15 and 9:26:53 (3.141592653)

Enough with the math – on to the food!  It is customary to celebrate Pi Day with, what else, PIE! So without further ado here is a round-up of some delectable pie recipes ripe for your Pi Day celebrating. Go all out and eat pie for breakfast, lunch and dinner – and raise a fork to Newton, Einstein, Pythagoras, Fibonacci, Pascal, Descartes and all the other great minds who made numbers look so easy. Here’s a baker’s dozen pie recipes, mostly sweet, a few savory. Enjoy your Pi and your Pie.

Pies for Pi Day

Cherries and silky smooth custard make Cherry Clafoutis from Traditional Cooking School the perfect choice for a breakfast pie.

Don’t like to bake? Here’s a No=Bake Pumpkin Cream Pie from Melissa K Norris.

Apple is a classic pie so here’s an Apple Crumb Pie recipe from Katie at Simple Foody.

Mouthwatering Crispy Coconut and Chocolate Pie from Deep Roots at Home will tantalize your tastebuds.

A gluten-free real food spin on the classic pumpkin – here’s a Pumpkin Pie recipe from Never Lacking Zeal.

Need something small? How about Cranberry Apple Mini-pies from Nourishing Gourmet.

Worth Cooking does great things with allergy-free cooking ingredients like this Lemon Pie.

Honey is the sweetener for this Strawberry Pie from the Humbled Homemaker.

Don’t Waste the Crumbs shared this Key Lime Pie recipe a few summers ago and includes instructions for homemade sweetened condensed milk.

This Raspberry Cream Pie from Common sense Homesteading just screams summer.

And don’t forget Chocolate Peanut Butter Deluxe Pie from Amazing Graze Farm.

If you don’t want sweet how about savory like this Pizza pie from us here at Well Fed Family.

Or Tamale Pie from Farm Fresh Feasts.

P.S. Here’s a late entry for South African Peppermint Crisp Pie from Keeper of the Kitchen that you won’t want to miss!

Leave a comment on the blog with your favorite pie recipe and thank them for making your Pi Day so delicious! Then leave a comment here telling us which pie you made – and no, you don’t have to tell us the circumference or the diameter of your pie pan.

 

 

 

Cajun Catfish and Homemade Cajun Seasoning

Cajun-Seasoning-and-Catfish-Traditional-Cooking-School-GNOWFGLINS-main2-jpgThis post is one of my regular blogs for Traditional Cooking School:

The Acadians began as French settlers of a region called Acadia — in eastern Canada and northern Maine — but they eventually traveled down the Mississippi River in the 1750s to escape difficult British rule. Near the end of that long river, the Spanish finally welcomed them in what would become Louisiana.

The Acadians settled down and got cooking, developing some of the tastiest food anywhere. Étoufée, boiled crawfish,  gumbo filé, and fried catfish became trademark dishes for these folk, whose name was soon shortened to just Cajuns.

Cajun food focuses on local ingredients found in the bayous and river delta, and (unsurprisingly) their menus feature fish and seafood quite often. In addition to the traditional French mirepoix (diced onion, carrot and celery), the Cajuns like to add garlic, cayenne pepper, and plenty of black pepper to make zesty, full flavors.

Although their basic seasoning combination is…. (You can read the rest here)

Leave me a comment here or at Traditional Cooking School and let me know your favorite way to eat catfish!

Thai Chicken and Noodles with Spicy Peanut Sauce

This blog is for informational purposes only. Some links may be monetized. Thank you for supporting Well Fed Family with your purchases.

thai chicken noodles spicy peanut titles 800Maybe it was because we went to a Chinese New Year parade last weekend. Or maybe because it’s getting closer to Lads to Leaders convention time when we always go out for Asian food and I’m thinking about that. I don’t know what it is, but I’ve been craving spicy stir fries with cashews and peanuts. Plus my daughter loves the combination of sriracha sauce and lime. So it seemed like the right thing to do – make a big pan full of chicken and noodles with spicy peanut sauce.

There are so many delicious restaurant-style meals you can make yourself at home. Chinese and Thai food can seem intimidating, but make it once and you’ll see how it all comes together. Soon you’ll be trying all sorts of favorite take-out foods. And making it yourself means you can use better quality ingredients, no MSG, and still save money over buying it already prepared.

Mix up the sauce first so it will be all ready at the end. Get all of the vegetables, garnishes and meat chopped up and set out on plates or a cutting board. Bring the pasta water to a boil and then when you put the pasta into the water you can start cooking the chicken. That way everything will be ready at about the same time.  The secret to success with Asian style stir fries is to be prepared before you start cooking. Once it gets going there is no time to stop and chop something.

 Chicken and Noodles with Spicy Peanut Sauce

Sauce

1/4 cup creamy natural peanut butter

3 Tablespoon soy sauce or tamari

2 Tablespoon rice vinegar

1 Tablespoon coconut oil, melted

1 Tablespoon grated ginger

2 cloves garlic, pressed

1 Tablespoon honey

1 Tablespoon sriracha

1 Tablespoon sesame oil

zest and juice of one lime

The rest of the dish

1 Tablespoon sesame seeds, toasted

1-2 Tablespoons lard or coconut oil for frying

8 oz linguine, or gluten-free linguine or zucchini noodles

4 green onions, sliced including green part

1 cup shredded cabbage

1 medium bell pepper, julienned

1 medium carrot, julienned

1 lb boneless chicken thighs

1/4 cup chopped salted peanuts

1 Tablespoon cilantro, chopped for serving

Preparation

Prepare the sauce by combining all of the sauce ingredients, peanut butter through lime zest and juice, in a small saucepan over very low heat. Stir until the peanut butter melts and everything combines into a somewhat thick sauce. Remove from heat and set aside.

Toast the sesame seeds by placing them in a dry skillet over low heat. Shake or stir the seeds until they begin to heat and become fragrant. As soon as they begin to slightly change color remove them from the heat and set aside.

Cut the chicken into bite-size pieces. Have all of the vegetables prepared. Cook the pasta according to package directions. Heat the coconut oil or lard in a large heavy-bottom skillet or wok. Add the chicken and stir fry over medium-high heat for 4-5 minutes or until the chicken is browned on the outside and nearly done on the inside. Remove chicken to a plate and set aside.

Add the bell pepper, cabbage and carrot to the pan and stir fry 2 minutes or until crisp tender. Add the green onions to the pan and continue to stir fry for another minute. Return the chicken to the pan and toss with the vegetables. When the pasta is done, drain it well and then add the drained pasta to the pan with the chicken and vegetables. Pour the sauce over everything, sprinkle in the toasted sesame seeds and toss well to combine. Remove everything to a large serving platter and garnish with the chopped peanuts and chopped cilantro.

Thai Chicken and Noodles with Spicy Peanut Sauce
 
Author:
Cuisine: Asian
 
Spicy sriracha, tangy lime, creamy peanut butter and crunchy nuts combine in a fusion of flavor.
Ingredients
  • For the sauce
  • ¼ cup creamy natural peanut butter
  • 3 Tablespoons soy sauce or tamari
  • 2 Tablespoons rice vinegar
  • 1 Tablespoon coconut oil, melted
  • 1 Tablespoon grated ginger
  • 2 cloves garlic, pressed
  • 1 Tablespoon honey
  • 1 Tablespoon sriracha sauce
  • 1 Tablespoon sesame oil
  • zest and juice of one lime
  • The Remaining Ingredients
  • 1 Tablespoon sesame seeds, toasted
  • 8 oz. linguine, or gluten-free linguine or zucchini noodles
  • 4 green onions sliced, including the green part
  • 1 cup shredded cabbage
  • 1 medium bell pepper, julienne sliced
  • 1 medium carrot, julienne sliced
  • 1 lb. boneless chicken thighs
  • For the garnish
  • ¼ cup chopped peanuts
  • 1 Tablespoon cilantro, chopped
Instructions
  1. Prepare the sauce by combining all of the sauce ingredients, peanut butter through zest and juice of the lime, in a small saucepan over very low heat.
  2. Stir until the peanut butter melts and everything combines into a somewhat thick sauce.
  3. Remove from heat and set aside.
  4. Toast the sesame seeds by placing them in a dry skillet over low heat.
  5. Shake or stir the seeds until they begin to heat and become fragrant.
  6. As soon as they begin to slightly change color remove them from the heat and set aside.
  7. Cut the chicken into bite-size pieces.
  8. Have all of the vegetables prepared.
  9. Cook the pasta according to package directions.
  10. Heat the coconut oil or lard in a large heavy-bottom skillet or wok.
  11. Add the chicken and stir fry over medium-high heat for 4-5 minutes or until the chicken is browned on the outside and nearly done on the inside.
  12. Remove chicken to a plate and keep warm.
  13. Ad the bell pepper, cabbage and carrot to the pan and stir fry 2 minutes or until crisp tender.
  14. Add the green onion and continue to stir fry for another minute.
  15. Return the chicken to the pan and toss with the vegetables.
  16. Pour the sauce over everything, sprinkle in the toasted sesame seeds and toss well to combine
  17. Remove everything to a large serving platter and garnish with the chopped peanuts and chopped cilantro.

 spicy peanut noodles watermarkWhat are your favorite take-out meals to make at home? Tell us about it in the comments. Be sure to pin this recipe for later.

Sweet Potato, Brussels Sprouts and Bacon Saute

brussels sprouts sweet potatoes bacon titlesHere’s another great post from Amy, the other half of Well Fed Family. I will forgive her description of me in the morning because this recipe is so yummy!

Getting Creative with Breakfast

After my sister went gluten free, she began coming up with very creative breakfast ideas. These often involved shredding various vegetables and slowly sautéing them in bacon grease, then topping them with a fried egg. Lee is not a morning person, and moves very slowly in the morning. This means that it takes her a while to cook her breakfast, especially when we’re in vacation-mode at the lake. Something about this method of slowly cooking brightly colored vegetables, combined with the mouth-watering aroma of bacon, makes my sister’s gluten-free breakfasts very appealing. Is it the way she stands at the stove, patiently sautéing? Or is it the visual appeal of the bright vegetables? Maybe it’s the heavenly smell of the whole thing. Or maybe it’s all of that plus the relaxing atmosphere of the lake? I don’t know, but after spending Christmas together and watching Lee prepare more Paleo style breakfasts, I found myself back home scouring the fridge for something more colorful and exciting than the same old bacon and eggs.

Everything’s Better with Bacon

On that particular day, my fridge was found wanting of pretty squash and beautiful greens, but I did have a bag of Brussels sprouts needing to be used, and a big bushel box of sweet potatoes from a recent bulk foods delivery. There was just one thing missing, and that was in the freezer: BACON! I immediately knew what to do, and produced a breakfast that made me the envy of my family. First I cooked a few slices of bacon, then sautéed some shredded sweet potato and Brussels sprouts in the grease. When that was done, I crumbled bacon on top and set it aside while I fried an egg. I ate the egg on top of the potatoes and Brussels sprouts. It was divine! And it was so delicious that I made it again for dinner for my oldest daughter and me, then again the next day for the family! A few days later, I increased the quantities and took it to a potluck. Yes, a legend has been born. This is our new favorite dish.

You can adjust this recipe to serve just one or two people, or to make enough as a side dish for a full meal. The amounts given here make a nice sized side dish that will provide leftovers, but you can use just one sweet potato, a couple slices of bacon and a handful of Brussels sprouts to make enough for one or two people.  A food processor makes preparation quick, but if you are just making enough for one person then it is no trouble to just use a hand grater and a knife. You can chop the sprouts as coarsely or fine as you like. Finely shredding the sprouts makes their flavor less bold for those finicky eaters in your family.

sweet potatoe brussels sprouts bacon with titlesSweet Potato, Brussels Sprouts and Bacon Saute

1 package bacon, preferably antibiotic-free, nitrite-free
1 package Brussels sprouts, washed and stems and outer leaves trimmed
2 or 3 sweet potatoes, peeled (optional) and shredded
sea salt and freshly ground pepper to taste

Cook the bacon in a heavy-bottom skillet until somewhat crisp. Remove the bacon to a paper towel to cool, and reserve the drippings in the skillet. While the bacon is cooking, chop or shred the Brussels sprouts and set aside. Add the sweet potatoes into the hot bacon grease, slowly sautéing over medium heat until tender. Add the chopped Brussels sprouts, continuing to sauté until they are cooked to your liking. Crumble the bacon and mix it in. Taste for salt and pepper, and add if needed. Serve immediately!

Sweet Potato, Brussels Sprouts and Bacon Saute
 
Author:
Recipe type: vegetable side dish
 
Smoky bacon adds great flavor to this simple vegetable dish. Serve it as a colorful, nutritious side dish with dinner, or top it with a fried egg for a great Paleo-style breakfast.
Ingredients
  • 1 12-16oz package bacon, preferably antibiotic-free, nitrite-free
  • 1 package (about 1 lb.) Brussels sprouts, washed with stem and outer leaves trimmed
  • 2 or 3 medium to large sweet potatoes, peeled (optional) and shredded
  • sea salt and freshly ground pepper to taste
Instructions
  1. Cook the bacon in a large, heavy bottom skillet until somewhat crisp, then remove bacon and reserve the drippings in the skillet.
  2. While the bacon is cooking, chop or shred the Brussels sprouts and set them aside.
  3. When the bacon is cooked, add the shredded sweet potatoes to the hot bacon drippings and slowly saute over medium heat until tender.
  4. Add the prepared Brussels sprouts to the pan continuing to saute until they are cooked to your liking.
  5. Crumble the cooked bacon and mix it into the sweet potato mixture.
  6. Taste for salt and add as needed along with the pepper.
  7. Serve immediately.

 

Are you a morning person? Or does it take you a long time to get going? Do you wish someone would fix you this delicious dish for breakfast? Tell us about it in the comments. Don’t forget to Pin this recipe for later.

This blog is for informational purposes only. Some links may be monetized. Thank you for supporting us with your purchases.

This was shared with Wellness Wednesday, come link up with us every week!