Kielbasa & Cabbage w/ Roasted Potatoes

Wonderful dinner. Everyone enjoyed it. The kids called the potatoes "french fries" just because they said they tasted so good. They loved the sausage and thought the cabbage was "ok" as long as it was eaten with a bite of sausage.

The adults loved everything. It is one of my favorite meals.

Ingredients

6 slices bacon
1/4 cup water
2 tablespoons sucanat (sugar/alternative sweetener)
1 onion, chopped
2 teaspoons minced garlic
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon Spicy Trocomare (season salt)
3 teaspoons caraway seed
1 large head green cabbage, shredded
2 pound Polish kielbasa (natural/grassfed if you can find it)
1 tbs bacon grease, optional (if needed)

Directions

In a large skillet, fry bacon over medium high heat until browned, turning once. Remove bacon from pan, reserving drippings, and place on paper towels.

Stir water, sucanat, onions, garlic, red pepper flakes, seasoned salt, and caraway seeds into drippings. Add more from your own reserve if needed. Cook until onions are translucent.

Add cabbage and gently stir. Cover, cook over medium heat for 10 to 15 minutes.

Add kielbasa to the pan with additional Spicy Trocomare. Cook, covered, for an additional 10 to 15 minutes. Crumble bacon over top, and serve hot.

Roasted Potatoes

2-3lbs Small Red Potatoes, quartered
2 Tbs Bacon grease
1 Tbs Coconut Oil
Sea Salt

Preheat oven 425 degrees

Cut Potatoes and toss in melted grease/oils. Sprinkle generously with sea salt.

Roast skin side down on stoneware bar pan for 30-40 min until slightly browned and cooked through.

Frugal French Toast Casserole

I was in search of a frugal version of my french toast casserole. I didn't have any cream cheese on hand so I came up with a plain version. The kids LOVED it even more than before.

Quick and easy to throw together, can feed a large crowd....cheap! Easy to make variations on based on your own tastes and what you have on hand.

Overnight French Toast Casserole

1/2 C Butter

12 slices Bread

1 C Brown Sugar

1 tsp Cinnamon or Baking Spice (apple or pumpkin pie spice works great)

1 tsp Vanilla Extract

6 eggs

1 1/2 c Milk (raw/sour is the best)

-Melt butter & pour in a 9X13 pan

-Wisk eggs, milk & vanilla together

-Layer bottom of pan with half the bread

-Sprinkle half brown sugar mix & some spice

-Layer second half of bread

-Pour egg mixture over all then sprinkle remaining brown sugar

-Cover & refrigerate overnight

-In the morning, cover with tinfoil and bake at 350 for 30 minutes

-Uncover and bake 15 more minutes - Done when set and slightly brown

Variations:

TONS of possible variations....use any type of old bread you have on hand....hotdog buns, challah, white, french...you name it..it will work.

Use any type of milk.....raw, almond, coconut, reconstituted....it all works fine.

Eggs.....best to use beautiful yellow pastured eggs but I have in a pinch used reconstituted whole eggs. No one ever knows the difference.

Of course...be creative and add in any kind of frozen, dried, fresh fruit. Serve with syrup, jelly, honey, butter, powdered sugar. What ever suits your fancy!.

This can easily be frozen uncooked and baked later. No need to even thaw....just increase the covered baking time until almost set.

Scones.....Jenn's AMAZING Scones

I have had scones before...usually triangle shaped hockey puck. Nasty door stops. Nothing to write home to mom about......THEN.....THEN.....THEN.....I had THESE!!

OH MY....fluffy, tender, moist.....so yummy that they were all gone 10 min out of the oven...the kids, the husbands.....they coming running. :)

(these are not soaked...but I think can be easily converted...I will try that next)

Orange Cranberry Scones

1 C sour cream
1 tsp baking soda
4 C soft white wheat flour (sub unbleached white)
1 C sucanat (sugar)
2 tsp baking powder
1/4 tsp cream of tarter
1 tsp salt
1 C butter
1 egg
1 C dried cranberries (craisins)
1 Tbs orange zest

Directions:
1. In a small bowl, blend sour cream and baking soda....Set aside.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Lightly grease a large baking sheet.
4. In a large bowl, mix all dry ingredients.
5. Cut in cold butter.
6. Stir in sour cream mixture and egg into flour mixture until just moistened. DO NOT over mix. (but it does take some effort/time to incorporate)
7. Mix in cranberries and zest.
8. Turn dough out on a lightly floured surface and knead briefly. Roll out into a 3/4 inch thick round.
9. Cut into 12 wedges (or smaller) and place them 2 inches apart on prepared baking sheet.
10. Bake 12-15 min in preheated oven, until edges & bottom are golden brown.

Buckwheat Crepes with cottage cheese filling

5 Tbs unsalted butter, melted (plus more for skillet)
2/3 C buckwheat flour, freshly milled
1/3 C white wheat flour, freshly milled
1 3/4 C raw milk (or almond milk)
3 large eggs
1/2 tsp sea salt
1 1/2 C Cottage Cheese
**Assorted Fillings

Directions:
Combine melted butter, both flours, milk, egg and salt in blender. Process until smooth. Let batter rest at room temp atleast 1 hour or in the frig overnight. I prefer overnight.

Preheat skillet over medium heat until a drop of water sizzles. Lightly butter the skillet. Add 1/4 C batter and quickly swirl to coat the bottom. Cook until crepe sets and the edges begin to brown. Approx 1 min. Carefully lift with a rubber spatula, flip over and cook another 30 sec. Transfer to a plate.

Repeat with remaining batter, adding more butter as necessary and stacking finished crepes.

Fill each crepe with 1/8 cup of cottage cheese and a drizzle of honey. Wrap up and top with apple butter, preserves or the fruit compote of your choice.

Crepes can be made a day ahead. Just wrap in plastic and refrigerate. To reheat, Wrap the crepes in a damp dish towel and place in 300 degree oven for about 10 minutes.

Nutritional Info

Fat: 18.5g
Carbohydrates: 29.9g
Calories:344.5
Protein: 16.0g