Andouille Sausage and Potato Hash Breakfast

         School is in full swing.  Though it is only the first week, I can already feel the pinch of having bigger kids.  Homework, that are more challenging, starts to come in.  The after school activities are now written in the calendar.  Pretty soon, the fast paced routine will kick in.   

 

         As the days become more hectic and crazier, I often rely on the help of a well stocked fridge and pantry for quick and healthy meals.  Breakfast in particular, can be the most daunting.  With a little planning though, I'm sure we all can provide something delicious that can make everyone actually eat and start the day right.

 

         One of my go to recipes for breakfast is this sausage and potato hash.  Loaded with veggies and protein, this is a complete meal that is very easy to prepare. You might notice that the recipe has a big yield.  Don't worry because it is also prefect for a packed lunch.  

 

          If you are like me, I would chop everything the night before and keep it on a big plate in the fridge.  That way, all I need to do in the morning is sautéing. Isn't that neat? 

        

- Roz

Ingredients:

1 package (4 pcs) Cajun Andouille Sausage chopped (I used Chef Bruce Aidells)
4 cups potatoes diced
1 Tbs. extra virgin olive oil
1 cup chopped onions
2 Tbs. minced garlic
1/2 cup chopped red bell pepper
1 tsp. sea salt
1/2 tsp. ground black pepper
2 Tbs. chopped fresh parsley

1. In a medium heated sauté pan, brown the sausage bits in olive oil.
2. Once the sausage pieces are browned to your liking, transfer it on a plate.  We like ours cooked a little crunchy.
3. Using the same pan and oil, fry the potatoes for about 7 minutes.
4. Add the garlic, onions and bell peppers to the potatoes. 
5. Season with salt and pepper.
6. Return the sausage in the pan with the vegetables. 
7. Let it cook until the potatoes are soft but firm enough to hold its shape.  Depending on the size of the potatoes it may take at least 5 minutes.
8. Turn off heat and sprinkle with parsley.
9. Enjoy hot or at room temperature.

Chinese Five Spice Beef Stew

       The flu bug has visited our home again.  Can you believe it is the second time all four kiddos have on and off fever for 2 weeks?  When I brought them to the doctor, they were tested positive for flu and this time a different strain.  Are you kidding me?   They were just sick last month! 

 

         Oh well, I now agree with the news that this winter's flu season is one of the worst we had.  Whether one had a flu shot or not, many were not spared.  Thank God none of my children have pneumonia.

 

          Since each child had to be off from school for about 7 days and yes, I was stuck with cracky, I want mommy babies, I rely on recipes that are easy to prepare and can be kept warm until someone is ready to eat. 

 

         One of our family's favorites is this delicious Chinese Five Spice Beef Stew.  This dish gets better the longer it simmers. In fact, I like it the day after I prepared it.  It also freezes well so feel free to make the entire batch.  Though my children love this over rice, you can also have it on top of mashed cauliflower, nachos and even use it as a sloppy joe with a twist.   The best part is you can also use your trusted crock pot to make this which means, you'll save more time. Isn't that great?       

 

          So whether you have sick children like me, expecting some company over the weekend or simply short on time to cook, this hearty and versatile dish will surely be a big help.  Give it a try and let me know how it turned out.    

        

Ingredients:
2 Tbs Bacon grease
3 lbs ground beef
1 Tbs garlic minced
1/2 cup onions chopped
1 32 oz can crushed tomatoes
3 pcs star anise
3 pcs bay leaf
1 3 inch cinnamon stick
1 tsp cloves
1 Tbs sea salt
1 tsp Chinese 5 spice powder
2 Tbs Sriracha or hot sauce
2 cups potatoes diced
1 lbs frozen peas
2 cups water
1/2 cup red bell pepper diced

1. In a big dutch oven or heavy pan, brown the ground beef in bacon grease.
2. Once the meat has browned, add the garlic and onions and sautee for 4 minutes.
3. Add the crushed tomatoes, water, star anise, bay leaf, cloves, cinnamon, chinese 5 spice powder and 1/2 Tbs of salt. 
4. Bring to boil and simmer for at least 45 minutes or until the sauce is reduced in half.  The longer you simmer it, the more flavorful it gets.
5. Add the potatoes, peas and bell pepper. 
6. When the potatoes are soft, check if you need to add the remaining 1/2 Tbs of salt. 
7. Stir in the sriracha or hot sauce. 
8. Turn off heat, remove the bay leaf and cinnamon stick. 
9. Serve over steamed rice or cooked rice noodles. 

Enjoy!

Note:  This recipe can be made with a slow cooker.  After browning the meat, transfer it to a crockpot, add the remaining ingredients except for sriracha and reduce the water to just 1 cup.  Cook on low for 6 hours.  Stir in the sriracha just before serving. 

-Roz