Recipe: Bacon, Sausage, and Kale Over Brown Rice

My husband is the head chef and recipe writer around here! He whipped up this simple almost-one-pot-meal (you need a second pot for the rice) the other night and it was a huge success. We are all about recipes that mix in veggies because it is easier to get our kids to eat them that way.

Bacon, Sausage, and Kale over Brown Rice recipe, almost one-pot-meal, gluten free, dairy free

Ingredient notes:

If you want to make this as healthy/whole/crunchy/all natural as possible choose organic ingredients, local when possible, and pastured meats with no added MSG, nitrates or nitrites. Base your choices on your own preferences, budget, and availability.

Salt– We use Real Salt for all of our cooking. Himalayan salt is also a good choice. However, while these salts have health benefits over table salt, they do not have added iodine which can lead to a deficiency (many people are deficient in iodine even if they use iodized table salt). In order to add iodine to our diets, we add a handful of Dulse flakes to any dish that it will mix in and disguise well. This meal would be one of those.

Bacon, Sausage, and Kale over Brown Rice recipe, almost one-pot-meal, gluten free, dairy free

Bacon, Sausage, and Kale over Brown Rice

serves 6

3 Cups Rice (we like brown basmati or jasmine)
6 Cups (Homemade) Chicken Broth (homemade chicken broth instructions coming soon)

Soak rice in water and 1/4 cup Apple Cider Vinegar for 4+ hours. Drain and cook in chicken broth. (Rice in the Instant Pot is quick and easy even if you forget to soak it!)

16 Oz Package of Bacon
1/4 cup olive oil
1 onion diced
3 garlic cloves diced
10 oz bag of frozen kale or about 2 cups chopped fresh Kale
16 oz Package Precooked Sausage (such as summer sausage or kielbasa), sliced and quartered
 Salt and pepper to taste

Bacon, Sausage, and Kale over Brown Rice recipe, almost one-pot-meal, gluten free, dairy freeBacon, Sausage, and Kale over Brown Rice recipe, almost one-pot-meal, gluten free, dairy free

Cook half of the bacon in a sauce pot or deep cast iron pan. Drain bacon on paper towels. In the same pot, sauté garlic and onions in olive oil and the bacon grease. Then, add the other half of the bacon and olive oil to the pan to cook (do not remove or drain this bacon). Add kale and sausage to the pot and cook until kale is tender and sausage is warm throughout. Add the rest of the bacon back in. Salt and pepper to taste. Serve over rice.

Bacon, Sausage, and Kale over Brown Rice recipe, almost one-pot-meal, gluten free, dairy free

Let me know in the comments if you try this recipe!!

 

Bacon, Sausage, and Kale Recipe, one pot, natural, gluten free, dairy free

Holiday Duck Recipe

I don’t care for Turkey so we have started experimenting with other types of meat for Thanksgiving and Christmas. We had duck one year for Thanksgiving with friends and we really enjoyed it, so my husband has been experimenting with recipes the last couple years.

This year the duck turned out amazing so I thought I’d share the recipe with you. All credit goes to my husband!

 

Ingredients:

1 5-lb Duck thawed
Boiling water
1 apple quartered
1 orange or grapefruit quartered
1 onion peeled quartered
2 cloves of garlic peeled
1 Tablespoon sea salt
1 Teaspoon black pepper
2 Teaspoon chili powder
2 Teaspoons dill

Directions

Preheat oven to 425 degrees F.

Place duck breast side up in roasting pan. Prick skin.
Pour boiling water over the duck to tighten the skin. Pat dry.
Place the apple, orange or grapefruit, onion and garlic inside the cavity.
Mix the seasonings together to create a dry rub. Rub into entire duck.

 

IMG_0502

Place in the oven for 2 hours.

 

Finished duck

 

Use the drippings for gravy!

What is your favorite holiday recipe? Stay tuned for more of my favorites!! You can subscribe in the form to the right to get my blog posts by email so you don’t miss any.
This post was shared on The Schoolhouse Review Crew Winter Cooking Inspiration Roundup:

Homeschool Review Crew Winter Cooking Inspiration
And Throwback Thursday Blog Style!
Tots and Me

Quick, Easy Stuffed Zucchini (GF)

Our family is gluten free due to several of us having sensitivities. When you eat whole foods and have special dietary needs finding a quick and easy meal is difficult. We all enjoy spaghetti and lasagna using gluten free noodles but a friend brought us stuffed Zucchini after I had the baby and it was amazing! My husband adapted her recipe a bit and it has become a regular in our family. This is a great way to use up extra spaghetti sauce for an even quicker meal or make double the sauce on spaghetti night and use it later for these!

First: Prepare the Zucchinis!


Serves 4 adults (increase as needed)

4 medium zucchinis washed (or more for more people)
Sauce recipe below or your favorite spaghetti sauce recipe (great way to use leftovers)

Preheat oven to 350
Cut off stem end and slice zucchini in half lengthwise, scoop out the soft center with a tablespoon leaving the firm white meat. Brush with olive oil and bake for 15 minutes.

IMG_2289

Second: Make the sauce (or open your favorite jar, or use leftover sauce!)

(this is also our spaghetti sauce recipe!)

1lb ground beef
1 onion, diced
3 cloves garlic, diced
1 14.5oz can diced tomatoes
1 6oz can of tomato paste
2 14.5oz cans of tomato sauce
2 teaspoons garlic powder
3 teaspoons oregano
1 1/2 teaspoons salt
1 teaspoon black pepper
1 teaspoon brown sugar

Brown ground beef with onion and garlic. Once beef is cooked add the rest of the ingredients, mix well and warm on medium heat.

Third: Fill the Zucchinis

Spoon sauce into zucchini and put back in the oven for another 10 minutes.

Finally: Finish and ENJOY!

Top with parmesan and serve!

IMG_2294

IMG_2301

I hope you enjoy this recipe as much as my family does!

This post was shared on The Schoolhouse Review Crew Winter Cooking Inspiration Roundup:

Homeschool Review Crew Winter Cooking Inspiration