Peaches and Sausage

Peaches and Sausage

Apples and Sausage is one of my favorite dishes. During a trip to Riley's Farm in Oak Glen, CA I was introduced to this tasty little early American dish at the Hog's Head Colonial Restaurant. It was love at first bite! Naturally I recreated the dish and we eat it every so often when I am at a loss for what to cook.

Today was definitely a day where I was not so much out of ideas but out of time. We took our children to Wild Rivers for a day of water slide fun. Before I left this morning I took some gorgeous pork bratwurst out of the freezer just so I could make Apples and Sausages when we returned. When we got home I realized there was a big problem. I was out of apples! I try to buy seasonal produce and apples well... just aren't in season. Sure I keep a few around but yesterday when I did the shopping I didn't buy a single apple. But I did buy California peaches. Peaches, pork bratwurst? Really? I know what your thinking " Paleo Chickie did you get too much water up your nose today? Spend too much time in the sun?" Yes, I did. But that is not the point! The point is that this is GOOD!!!

Peaches, red pearl onions, tarragon, and thyme.

Normally when I make Apples and Sausages I add in fresh thyme and oregano from the garden. Fresh herbs are not only delicious but they provide minerals that are lost when herbs are dried. Even if you live in a tiny apartment grow a pot of fresh herbs on your windowsill. My daughter has a mini herb garden sitting on her windowsill. I am training her for a lifetime of culinary pleasure and good health.
Peaches and oregano? Maybe, but I happen to have some tarragon growing right now. Tarragon has a licorice like flavor. I am certain your thinking I am quite mad, licorice flavored herbs, peaches, and pork, yuck! Trust me, its GOOD!

Before we go any further let's talk pork bratwurst. Whole Foods sells a mean pork bratwurst that is simply meat and spices. Some bratwurst contain fillers like wheat or even canola oil! Seriously! If you can't purchase the Whole Foods pork bratwurst look for sausages that are as simple as possible.  Make sure you read the label! I can't begin to recount the number of times I have brought home something that looked healthy only to find hidden dairy, wheat, or unsavory oils.

I love to buy fresh local produce when I can. California grown is important to me. I like to support local farms as well as have produce that didn't have to travel across the country or even the world to get to me. When I buy California grown my produce is always fresher and lasts longer. This week I found some beautiful  red pearl onions. Naturally I had to add those into my peach, pork bratwurst dinner.

Slightly frozen sliced pork bratwurst.

I whipped up my savory Peaches and Sausage in about 30 minutes and it was a hit! The best part was that the peaches created a delicious sauce. Next time I am serving it over sweet potatoes!

What you need:

6 small red pearl onions chopped or 1 large red or brown onion chopped, whatever you have on hand will work.

2 ripe peaches cut into small pieces or chunks, it's up to you.

6-8 pork bratwurst sausages slightly frozen, sliced into pieces. If your buying Whole Foods 6. If not add more! Slightly frozen results in easier to cut.

3 sprigs fresh tarragon finely chopped.

3 sprigs fresh thyme finely chopped.

4 Tablespoons coconut oil

How to do it:

Saute your onions in the coconut oil over medium high heat. Coconut oil unlike olive oil can be used to cook at higher heat. Coconut oil has a higher smoking point than olive therefore more stable and less likely to oxidize and become damaged. I use a lot of coconut oil for that reason. If your afraid of coconut oil don't be. It is delicious and nutritious. Here is a fantastic article explaining the misconceptions surrounding coconut oil.  http://www.westonaprice.org/know-your-fats/541-new-look-at-coconut-oil

When your onions are nice and browned toss in your sausage. I should not have to tell you to stir everything occasionally, right? Good. When your sausage is browned add in your chopped herbs and peaches. Cook (don't forget to stir) until your sausages are cooked through and your peaches have softened quite a bit. You should have a beautiful tasty sauce at the bottom your pan from the peaches and the juices from the sausage. My children loved this dish. Of course I did have to tell my son the Ninja Warrior that the peaches were in fact nectarines. He is 6 and has fuzzy fruit issues. This wonderful dish serves 4.

I served this delightful meal with a big salad made from dinosaur kale, red butter lettuce, radishes, heirloom tomato, and avocado with a olive oil vinaigrette dressing. Everything fresh and locally produced.

The leftovers!

Tasty Baked Chicken

Tasty Baked Chicken!

I refuse to believe eating a correct diet equates to less tasty. Since I must eat a Paleo diet for the sake of my health I have an enormous incentive to enjoy everything I can eat. I have found that I enjoy eating a Paleo diet much more than my previous "optimal" American diet. I am a heck of a lot healthier and feel more satiated and nourished.  As a person who used to battle hypoglycemia not being hungry all the time and feeling good after I eat instead of sick is nothing short of miraculous.

This dish is one of my favorite due to the ease of preparation. Making this dish truly easy requires maybe ten minutes after you load the morning dishes in the dishwasher. All you need to do is season your chicken with olive oil and spice and leave it in the fridge to marinate.  The longer it marinates the more flavorful the chicken. 


What you need:

6 chicken legs, skin on. I prefer Mary's Air Chilled chicken due to its superb flavor and tenderness.
Paprika
Garlic powder
Ground sage
Dried marjoram
Fresh ground pepper
Garlic infused olive oil or regular extra virgin olive oil
6 garlic cloves peeled.  I buy my garlic pre-peeled and ready to use. It is a little more expensive but worth it since I use so much garlic.

How to do it:

Place your chicken in a large plastic container or bowl.  Sprinkle very generous amounts of the paprika, garlic powder, sage,and marjoram over your chicken. Don't be shy with the spices! Add a nice sprinkling of freshly ground pepper but not too much. Pour over a generous amount of olive oil. Using your hands rub the olive oil and spice all over the chicken until all the pieces are nicely coated.  Add your garlic cloves. Cover and place in the fridge for 3-24 hours. Again the longer it marinates the tastier the chicken.

When your ready to cook heat your oven to 350 degrees. Place your chicken on a foil lined baking dish or pan. I like to use a deep flat baking sheet lined with non stick foil. Pour any remaining marinade over the chicken. Don't forget the garlic cloves! They need to go in the oven too!Place the chicken in the oven for about an hour.  When the chicken is ready the skin will be golden brown and have pulled away from the bottom of the legs. Once the chicken is out of the oven scoop up all the beautiful juices and the garlic from the bottom of the pan and pour back over the chicken and serve. Serves 4.

I serve this meal with a large mixed green salad and usually a seasonal fruit for dessert.

Herb and Garlic Pork Tenderloin

I don't cook a lot of pork outside of bacon or the occasional pork belly. Pork can be beautiful or it can be wretched. Most of the time it is either too salty or just too dry and chewy. The worst pork I ever ate was in a Chinese style restaurant. I believe it was trying to be sweet and sour pork. It was a terrible rubbery mess that would have made a better small bouncy ball than actual food. I do love the flavor of pork and acknowledge that if we ever moved to Israel I would probably be arrested in a dark alley for buying apple wood smoked bacon on the black market. Venturing beyond fatty pork has been an enjoyable venture.  Lately I have been partial to pork tenderloin due to its wonderful succulent nature.

I made this last night for my husband's birthday along with a lovely platter of steamed asparagus and an avocado salad. Everyone loved it!

Herb and Garlic Tenderloin

What you need:

3 Pork Tenderloins, the more you make the merrier you will be!

1 Sweet onion cut into rings, you can use 2 if you really like onions.

5- 7 cloves garlic, whole and peeled. You can gently crush them or just throw them in.

6-8 sprigs of fresh herbs chopped. I prefer fresh marjoram, oregano, a little thyme and winter savory. This recipe is a reason why everyone should have a little herb garden. Herbs grow beautifully in pots!

2-3 Tablespoons Coconut Oil
1/4 cup water or white wine

Spices-
Freshly ground pepper to taste
A nice sprinkling of salt, I prefer sea salt or REAL Salt. Google it!
1 teaspoon mustard seeds, crushed
1 teaspoon coriander seeds, crushed
1/2 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder

The key to spice is to know what you like. If you want a little more garlic or onion add more. If you don't care for coriander reduce it. Cooking is about experimentation. I rarely use the spice quantities recommended.  I know what I like and I adjust for my personal taste.

How to do it:

Rinse your tenderloins and pat dry. Mix your spice mixture and rub all over tenderloins. Set aside.

In a dutch oven heat coconut oil and saute your onions over medium heat. Once your onions are translucent toss in the garlic and saute for a minute. Gently place your tenderloins over the onions and garlic and brown on both sides. Once both sides are brown toss in your herbs and the water or white wine. Place the lid on top and bake in a 325 degree oven for about  1 1/2 to 2 hours. Check occasionally to make sure there is liquid in the pot and to drizzle the liquid over your tenderloins. If the pot becomes dry (it shouldn't) add a little more wine or water. When your tenderloin is done it will be easy to break up with a fork.