Veggies

Ground Turkey Sweet Potato Skillet with Garlic Spinach

HELLOOOOO FIRST SNOWY DAY OF THE SEASON!  It’s way too early for this nonsense but nevertheless, tis pretty as it falls no?  It also took me two hours to get home, but was grateful to arrive safely with my sweet girl Penny to greet me at the door.. for those of you who are new here and who don’t know my pup, here she is in her all her glory:56375504072__C45C344C-82E8-42F8-A907-7D0F6B23B3AE.JPG

Before I ate ground beef (and found a dire love for grass fed meats and quality poultry), I relied heavily on lean chicken breast and ground turkey.  I like ground turkey, but it always dries out, which then makes me gag and not want to finish my meal.  This dish, however, is nice and creamy and tastes so flavorful.  I went a little crazy and spiced the dish up a notch with chipotle powder and red pepper flakes – if you don’t like spice, feel free to leave it out!

The dish starts with sautéing some fresh spinach in butter.  Once it wilts, add some garlic powder and set aside.  This will be added to the ground turkey once it’s done browning.  Brown the ground turkey in a cast-iron skillet pre-greased.  Once the turkey is browned, add the spinach and fresh chopped sweet potato (note: I tossed the sweet potato in some avocado oil before adding it to the skillet so it gets tender quicker).

After everything is friendly in the skillet, add in the seasonings, and 1 cup of broth (either vegetable or chicken – I prefer chicken bone broth).  What this will do is keep the turkey juicy and tender, and also steam the sweet potatoes to cook quicker.  I added some flour to the mixture and blended until everything melded together and became thick.

Sprinkle some cheese (we used a fiesta blend) on top, bake in the oven for 10-15 minutes.  The end result is a beautifully aromatic, flavorful hearty dish on a snowy cold day in November 🙂 Nomaste!

Kale with Sausage and Onion

I’m one of those people that has a love-hate relationship with kale.  Sometimes I’m craving it, but other times I want nothing to do with it.  Kale can be so versatile: sautéed, steamed, made into chips, tossed with some oil and lemon, or layered in a sandwich.  My personal favorite: sautéed for sure.IMG_3808

This recipe is so delicious and perfect for lunch and meal prepped.  I’m totally one of those ladies who will #mealprep on Instagram and be all proud I took care of my food for the week, and this one never fails me.  For the sausage, I never skimp out – I always use pork, but it has to be good quality.  I like Niman Ranch or Applegate (or even Vermont brand has quality nitrate-free uncured sausage).  The snap that the sausage has on it when it’s cooked is great and takes seasoning very well.  I cut the links into 1/4in thick circles and chop the onion into slices as well.  The onion goes in the pan first and will cook until translucent and fragrant (who doesn’t love the smell of cooking onions in a pan?).  Then I add the sausage and sauté until the sausage browns on the sides.

I like a traditional Old bay seasoning, but didn’t have any so I opted with a Mexican blend.  It acted as a nice little twist to the dish.   After the sausage is pretty much browned on both sides, add in the kale and stir it in by layering the onions and sausage on top to wilt the leaves.  Continue to do this and add as much kale as you’d like!  I also added a bit more oil to saturate the kale and get things nice and seasoned.  This could be done with a varietal of foods like spinach instead of kale, chicken sausage, peppers AND onions (mind.blown), or stick to the recipe!  The choice is yours 🙂 Happy cooking!

Kale with Sausage and Onion

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6

Ingredients

  • 1 pkg sausage
  • 2 bunches organic kale - rinsed; just the leaves
  • 1 medium onion sliced thin
  • 3 tbsp olive oil I used avocado oil
  • Seasoning such as Old Bay or your choice!

Instructions

  1. In a large sauce pan, heat the oil on a medium heat.
  2. Slice onions into long strips and set aside. Chop the sausage links into 1/4in thick rounds and set aside.
  3. Add onions to the pan and sauté until fragrant and translucent
  4. Add in sausage to the onions and begin to sauté until browned.
  5. Season the onions and sausage with choice of seasoning and stir.
  6. Layer in the kale and stir in as needed. Add in a bit more oil as desired.
  7. Serve immediately.

Recipe Notes

Swap out pork sausage for chicken as desired. Use spinach instead of kale if thats' what you prefer!

Ratatouille

No, this post is not about the most incredible Pixar animated movie Ratatouille, but it does have to do with the dish that’s in it!  There is nothing better than slow-cooked vegetables in a beautifully decadent tomato sauce with a side of roasted vegetables (I’m obsessed with roasted broccoli, FYI.)

Picture this: perfectly ripe eggplant, crisp zucchini, plump tomatoes, onion, garlic, a dash of salt, garlic, a pinch of parmesan cheese… YASSSS HONEY!  I stumbled upon this recipe by trying to make something different, apparently Troy wanted a dish similar to eggplant parm, but he said “You know, the stew thing with the eggplant.” Needless to say, this went over just fine (and is great with rice, but tonight, we go sans starch).

I prep by cutting relatively thick slices of eggplant and zucchini, then dice up a full yellow onion and 2 cloves garlic, and two tbsp of EVOO (extra virgin olive oil) in a dutch oven.  Let the oil get hot then add the eggplant, Toss for several minutes until the eggplant is a little tender and brown.  Repeat the same for the zucchini.  This allows the oil at the bottom of the dutch oven to absorb some of the flavors from the veggies.  I add the onion and garlic and until fragrant and translucent.

In goes the marinara and Roma tomatoes, salt, garlic powder, a bit of parmesan, and add back the eggplant and zucchini.  This sits on low heat for a while (or until the eggplant is really tender and “stew” consistency); at this point, I prep the broccoli and brussel sprouts by trimming and cutting as needed.  I toss in some EVOO and spread on a pre-greased pan.  Sprinkle fresh ground pepper and sea salt, bake in the oven for 15-20m and then layer cheese of your choice to broil until browned on top.  Voila! Ratatouille a la Morgan 🙂 Enjoy!

Ratatouille

Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 8

Ingredients

  • 2 jars of low sugar marinara sauce
  • 1 large eggplant sliced then quartered
  • 2 medium zucchini or one large sliced then quartered
  • 2 medium Roma tomatoes diced
  • 5 tbsp EVOO
  • 2 cloves garlic diced
  • 1 medium onion diced
  • Garlic powder
  • Salt
  • Pepper
  • 1 bag pre-washed broccoli
  • 1 bag pre-washed brussel sprouts

Instructions

  1. Chop and quarter the eggplant and zucchini and put them in separate bowls. Dice the onion and garlic and set aside.
  2. Add 2 tbsp of oil to the dutch oven (or deep pan) and heat on medium-high heat. Add eggplant and stir until most of the eggplant has turned a darker color (and is fragrant). Don't worry if the eggplant absorbs a lot of the oil, it will still cook! After 4-5 minutes, take out eggplant and add another tbsp of oil to the dutch oven. Pour in zucchini and sauté until lightly brown. Take out and set aside.Add another tbsp of oil to the pan and sauté onion and garlic. Lower heat to medium and continue to stir until translucent and fragrant. Add the marinara sauce, Roma tomatoes, and the sautéed eggplant and zucchini. Stir.
  3. Add fresh grated parmesan if desired and season with garlic powder, salt and pepper. Cover and simmer on low heat for 45 minutes.
  4. Slice brussel sprouts and broccoli and add to bowl with 2 tbsp oil. Toss to ensure all veggies are coated. Lay on a pre-greased pan and season with salt and pepper. Place in middle rack of oven and bake for 15m at 350*
  5. After the vegetables bake for 15-20m, turn the oven to broil and sprinkle cheese of your choice and broil for 5 minutes or until the cheese is brown.
  6. Serve immediately.