turkey sage sausage.

see, the thing about me & my food allergies is that the allergies never leave me. i may have fewer symptoms, but i'm never scot-free. so that means that most pre-packaged sausages are not for me. they usually contain soy -- which is my greatest problem when it comes to eating foods prepared by hands that are not my own. so, i talked to my mom -- who is the guru of food allergy stuff now, since she has celiac disease and a mounting list of foods that bother her -- and was able to figure out my own recipe for turkey sage sausage. ready? let's do it!


1 lb ground turkey (can be white meat or dark, i prefer stoneybrook farms' 85/15, as it is dark meat and has lots of good flavor)
about 7 leaves of sage, chopped finely or torn into little pieces
3 cloves of garlic, peeled and pressed
salt, to taste
black pepper, to taste
about 1 tbsp of onion powder (i had no onions, but strongly recommend trying this w/ a finely diced vidalia)
crushed red pepper, to taste
olive oil


mix all ingredients in a glass bowl (in my opinion, raw meat should not touch plastics, if possible -- plastic is too porous and i personally don't like the idea of meat remnants being all in my tupperware)
make small meatballs -- about 1.5 inches in diameter and flatten them to the palms of your hands (to keep them from sticking to your fingers, it may be necessary to cover your hands in olive oil beforehand) into patties.
coat a skillet (y'all know i use cast iron) with olive oil; heat the skillet over medium-high heat.
**to tell if the oil is hot enough, drip a wee bit of water into the skillet. if the water dances, it's ready.
fit as many patties as you can into the skillet. brown them fully on each side. make sure the juices run clear from the sausage patties, else you've got some raw meat on your hands. that's not what we're going for here, not at all.
remove each patty from the skillet individually -- be old school like me, and place them on paper towels to catch the oil. lol.

serve w/ biscuits, waffles, grits, oatmeal, or whatever you like. enjoy!


white bean turkey chili

quick, easy chili that can be veganized and goes really well with kale or collards. enjoy!

3 cans cannelini beans, rinsed (i use trader joe's)
1 can tomato paste (trader joe's organic)
1 lb ground turkey (shadybrook farms)
olive oil
1 medium green bell pepper, diced
1/2 large red onion, diced
salt, to taste
pepper, to taste
cumin, to taste
1 tbsp chili powder
1 crushed red pepper, to taste
juice of 1/2 lime
4 cloves garlic, pressed
1 can diced tomatoes

1) brown turkey in a skillet w/ olive oil, two cloves of garlic, salt and pepper to taste.
2) add diced bell pepper and onion; add cumin and lime juice.
3) transfer contents of skillet to stock pot; add lime juice.
4) add tomato paste, chili powder, crushed red pepper, diced tomatoes and beans.
5) fill tomato paste can w/ water; add to pot.
6) bring mixture to a boil; reduce to a simmer.
7) simmer for about 45 minute , stirring often to help prevent sticking. serve with rice.

and, of course, it tastes even better on the 2nd day!


the apologies of an absentee foodie.

dearest readers (all three of you): 

i'm sorry. i've been cooking and not sharing info. i made a garlic citrus risotto a few weeks ago. i have yet to post the recipe here.  i'm obsessed with salads now that it's spring. i haven't recorded a single thing about my foray into making my own salad dressing.  & heaven only knows when i'll post my new spring/ summer beverage recipes.

i'm working on getting better at this. i am.

be patient with me. :)

in the meantime, heidi swanson is still a beast! go to her site and behold the greatness.


awesome sauce.

no, really, that's what i call it. here's what it is:

1/2 can organic tomato paste
1 cup vegetable broth 
1 cup water
1 teaspoon ground cumin
2 garlic cloves, crushed
1/2 small red onion, diced
1/2 teaspoon cinnamon
black pepper, to taste
sea salt -- just a pinch!
a healthy squeeze (if you have a squeeze bottle) of honey
enough olive oil to coat the pan you're cooking in

add the olive oil, onion and spices. when the onions turn translucent, add everything else with the honey being last. stir. bring to a simmer. once the sauce reaches your desired consistency, remove it from heat. 

this sauce tastes excellent as a base for lamb stew (i added squash and zucchini to mine), would probably be great with steak or a vegetarian steak-like protein (mushrooms! holla!), and just makes my tastebuds dance like the brand new day scene in the wiz.