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Tag Archives: spinach

Ode to Fall (Curried Roasted Sugar Pumpkin and Sausage)

29 Tuesday Oct 2013

Posted by TheHDD in Meat, Paleo Recipes, recipes, squash

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Tags

curry, farmer's market, good eatins, green leafy, meat, paleo, pumpkin, recipe, simple foods, spices, spinach, squash, sugar pumpkin

A Haiku:

How We Love Thee Fall

Pumpkins, Leaves, Cold Clear Crisp Days

Get In Your Kitchen!

Fall is deep upon us. Having to throw an extra blanket on the bed and donning the slippers before trying to find your way to the bathroom in the middle of the night, can only mean one thing: WINTER SQUASHES ARE HERE!!!!!

Oh man, we love our squashes. We’re venturing out a little and trying our hand at new squashes this year too. We’ve already tried a Sweet Mama squash (in the Kabocha family) and are eyeing a few others too as the nights get colder and we look for those healthier comfort foods.

Below is the recipe that will not only bring tons of comfort to your belly but it’s looks pretty amazing with the deep orange pumpkin and the wilted spinach mixed in. The fun thing about this recipe is you can change it up in so many ways just using the three basic ingredients: Squash, Sausage and Spinach. Try a different squash. Try a different Sausage. Try a different leafy green. Mix up your spices and BAM BAM BAM a totally new creation!

(oh looky there it’s a one picture recipe again!)

pumpkin and italian sausage

Enjoy!

Paleo Curried Roasted Sugar Pumpkin and Italian Sausage

Ingredients:

  • 1 Sugar Pumpkin (seeded, peeled and cubed)
  • 1 lb Favorite Sausage (we used spicy Italian – remove casings)
  • 4 Cloves of Garlic (more or less depending on your taste buds)
  • 4 Cups Spinach
  • 1 Tsp Curry Paste
  • 1 Tsp Olive Oil (to lightly coat squash prior to roasting)

Preheat oven to 350F

This is seriously a super easy recipe. No seriously. Easy Peasy. It’s even easier if you don’t feel like peeling the sugar pumpkin first. You can just cut it in half, remove seeds then roast (flat half down) until fork can poke through the skin. When we cook a squash we tend to remove the outer shell first. If you cut the skin off, then cube, lightly coat with olive oil and roast until tender (about 20-30 minutes depending on oven). Halfway through the roasting process add the cloves of garlic and finish roasting.

While pumpkin is roasting, remove casings from sausage and in saute pan cook thoroughly on medium heat.

Here’s where timing gets a little tricky. We all want to eat hot foods during the colder months so the best way to do this is: Begin roasting. When you add the garlic cloves to roasting pumpkin, then start sausage.

About the time the sausage is done, so will the pumpkin. Remove sausage from saute pan but leave the delicious drippings (if you save fat for future cooking then remove half and save) otherwise dispose of half. Turn down burner to low and wilt spinach slightly in remaining sausage drippings.

In food processor add sweet pumpkin (if you roasted it in half you MUST remove the skin first), garlic, and curry paste. Pulse until mashed to your preference. Add spinach and pulse just a few times to mix.

Plate sausage in mound (did we just say mound???) and top with amazing curried pumpkin. Eat like it’s going out of style then head back to your favorite farmer’s market or store for more winter squashes because the possibilities are endless!

~ Now that’s good eatin folks!

Wait what? A non-paleo recipe post?!?

29 Thursday Mar 2012

Posted by TheHDD in Meat, Pork, recipes

≈ 2 Comments

Tags

goat cheese, good eatins, meat, pork, spinach

We’re officially at the half way point of our #30DayPaleo challenge in the Martin/Dowe household and we are feeling pretty good about the changes happening not only physically but also emotionally.

We’re not afraid to admit that we’re sort of emotional people.

You only have to take a few minutes to look at our personal blogs (alifechaningjourney / redstar5) to understand that emotions can sometimes run amok and that for us food can be a major cause (symptom, reaction…) to the emotional upheaval. It’s not that we’re saying eating strictly Paleo the last 14 days has caused the clouds to part, the sun to shine brightly on our spirits and nary a displeasing emotion to come a calling.

(We wish)

Eating strictly paleo that last 14 days has however allowed our bodies to detox from the sugars, dairies and grains that were reeking havoc on us physically enough so that changes are being noticed and being noticed in a big way.

So by now you’re asking yourself “Well then what’s with the ‘Non-Paleo’ recipe for Pete’s sake“? It’s true we thought maybe this wouldn’t be the best time to post this particular recipe but let’s be honest here; Paleo isn’t going to be for everyone. TheHDD isn’t about promoting an only Paleo lifestyle (at least not yet). We have a back log of recipes we’ve tried and tested and really liked. We want to share all of them. Would we eat this particular recipe as it stands today? Of course not because the goat cheese is not in line with how were sustaining our bodies (oh but for the love of all that is pure goat cheese is gooooooood).

So for a few weeks there might be a few non-paleo recipe thrown in just for shits and giggles (and as we all know both a shit and a giggle is good for you!). The important thing to remember is to eat well and eat in accordance to being kick ass strong (both in body and in spirit) and this recipe fits that requirement…

Enjoy!

Pork Chops Stuffed w/ Spinach, Goat Cheese and Cranberries

Ingredients:

  • 4 thick cut boneless pork chops (sliced in half to make 8)
  • 1 cup dried cranberries
  • 5 oz goat cheese (room temperature)
  • 6 cups raw baby spinach
  • Salt and Pepper to taste
  • A few toothpicks

Preheat oven to 375F

For this recipe you are going to need to tenderize the pork chops until they are flat and roll-able. We had 4 thick boneless chops which is why we first cut them into thinner pieces and went about pounding the crap out of them (with our infamous garlic press turned meat tenderizer).

(and no we still don’t have a real tenderizer)

In a saute pan (frying pan) you want to cook the spinach just until wilted but not fully cooked (it will continue to cook once in the oven).

In a mixing bowl add spinach, goat cheese and cranberries and mix well.

Now the trick when with the pork chops and the spinach / goat cheese / cranberries is to put enough together so that A) it divides evenly and B) that the pork chop is still able to roll. It took a few tries but eventually we got the ratio figured out…

  

(use the toothpicks to keep them rolled)

Place in a glass dish, sprinkle the desired amount of salt/pepper (we skipped the salt) and pop these beautiful chops in the oven for about 35 minutes.

Now did you notice that there isn’t a link to another website to which we found the recipe? That’s because we just put it together on our own! Trust your own skills when it comes to making delicious food. You don’t always have to rely on someone else to tell you how to make something…

~Now that’s good eatin’ folks!

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