Tag: paleo

Sausage and Mushrooms

I once again failed to take a photo before I sat down to eat, but this was too tasty not to share (and simple! Oh-so-simple.) Feel free to change out sausage type or seasonings according to your whim.

Sausage and Mushrooms

  • Servings: 1
  • Time: 45 min
  • Difficulty: easy
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Ingredients

  • 1 link Italian Sausage, sliced. I used Garlic & Parmesan, because it was leftover and we still do dairy, but it’s really not going to matter.
  • 1 sm sweet onion, diced
  • 4 mushrooms. I used plain ol’ white mushrooms.
  • 1 T butter, for frying
  • 1 t olive oil, for frying
  • Italian Seasoning, crushed, to taste
  • Crushed red pepper flakes, to taste
  • Splash of broth or wine, for deglazing
  • salt and pepper, for serving

Directions

  1. Melt your butter in a mid-sized skillet.
  2. Over med-low heat, caramelize your onions (~30 min). About mid-way through the caramelization, add your Italian seasoning and your red pepper flakes.
  3. Once the onions are ready (or at the point when the smell makes you drool and you look in the pan and say good enough), add your mushrooms. Saute until they begin to soften.
  4. Add the sausage and turn the heat up to med-high.
  5. Once the sausage is brown, splash in a little of your broth and continue to cook over med-high heat, scraping frequently with the spatula, until the broth has reduced to where you like it.
  6. Plate and sprinkle with salt and pepper.

If you try it, I’d love to know what you think!

 

Old-fashioned Fried Pork Chops

It’s taken a lot of trial and error, and more than a few near-misses, but I think I finally  have a primal flour for breading pork chops (or chicken pieces, or maybe even fish…) that (a) has good crunch and (b) doesn’t have an “off” flavor.

So. Here goes. All flour measurements are ballpark. Tonight I started with 1/4 cup of each and had to mix more, and then had some leftover.

Old-Fashioned Fried Pork Chops

  • Servings: 2-4
  • Difficulty: easy
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Ingredients

  • 4 pork chops
  • 3/8 c toasted sesame seeds
  • 3/8 c white sesame seeds
  • 3/8 c arrowroot starch (tapioca or potato starch would probably also work, but I haven’t tested them)
  • salt, to taste
  • black pepper, to taste
  • garlic powder, to taste
  • onion powder, to taste
  • Italian seasoning, or other herbs, to taste
  • 1-2 eggs, thinned with milk or water
  • Oil, for frying

Directions

  1. Grind your sesame seeds to flour in a spice grinder.
  2. Mix with arrowroot starch on a plate, then season to taste. My suggestions are above, but that’s just how we like them.
  3. Heat your oil in a large skillet. I have a newfound love for ceramic nonstick, because nothing sticks to it. It’s fantastic, and it has joined my cast iron in the rarefied strata of “pans I will wash by hand.”
  4. While your oil is heating, bread your pork chops. Take each chop individually and coat it in your flour mix. Shake off the excess, then dunk it in the egg wash and give it another coating of flour. I found 2 eggs was too much for just 4 pork chops, but I’ve often found 1 egg insufficient. YMMV.
  5. Once your oil is hot, put your chops in the pan and cook until the meat is done and the breading is brown. I used cold-pressed Sunflower Seed oil tonight, but you could use basically whatever fat you wanted.
  6. Serve immediately with a side salad and/or homemade applesauce.

If you try it, I’d love to know what you think!