Pork-free Andouille Sausage and Cauliflower Skillet + Aidells Sausage Review

I had a head of cauliflower and wanted something to do with it. Something new, yet simple too. I came across this easy recipe that looked like it would hit the spot, and it sure did. But, I wanted to beef it up a bit, and then I remembered the pack of Chef Bruce Aidells® Cajun Style Andouille sausage I had just bought. The combination came out even better than expected...

Andouille Sausage and Cauliflower Skillet
(serves 4-6)

Ingredients:

1 head of cauliflower, chopped into florets

3-4 cloves garlic, minced

2 tablespoons of olive oil
1 small bunch of chives, chopped
1/2 tsp sea salt
Juice and zest of one lemon
1 12 oz package Chef Bruce Aidells® Cajun Style Andouille sausage (or something similar)
Salt and pepper to taste

Heat the olive oil and sea salt in a skillet over medium-low heat. Stir in the cauliflower and fry until partially browned, like in the pic below. Flip florets around as needed. Add the garlic and sausage and cook for another 3-5 minutes, stirring occasionally. Stir in the garlic in the last 30 seconds then remove from heat. Stir in the lemon juice, zest, and chives, then serve.

The delicate flavors of the cauliflower with lemon combined with the spicy sausage is an interesting balance. It tasted even better as leftovers for breakfast the next day, which I served with 2 fried eggs and some extra chives on top. 

Paul liked this one, too, and Lily liked the cauliflower, although the sausage was too hot and spicy for her. Beware of that fact if you are serving this to little ones who are sensitive to spicy foods! You can substitute with a less spicy sausage then, or omit completely for a more overall family-friendly meal. Paul just suggested using hot dogs instead...you know I wouldn't recommend that, but to each their own! There are other flavor options from Aidells brand, or you could use something else entirely.

The cauliflower on it's own is fine for babies 6 months and older. Kids should like the cauliflower fine on its own if they don't like the andouille, but if they remain picky, my magic trick is adding some grated Parmesan!

As for this brand of sausage, I was happy with it. I picked it up because there was a sample lady singing its praises at Stop and Shop the other day, so I gave what she was offering a try. The first kind she gave me was a sample of Aidells® Roasted Garlic & Gruyere, which I thought I would love, but something about it didn't quite grab me. I think it was a little too heavy on the gruyere or something...I know- how can that be?!

    
So then she gave me a few other choices and my ears perked up when I heard andouille, since all of Aidells® products are made with poultry, and not pork. I eat andouille on occasion (like when dining out or when I know it's from a humanely raised animal), and I must say it is my favorite sausage. I hadn't found a pork-free version until this day at Stop and Shop. I tried a mini version of the Cajun Style Andouille and liked it enough to buy a pack. The happy sample lady gave me a $1 off coupon and a little booklet with more product info and more coupons. 

I imagined lots of fun ways to use this sausage: serving them up as hors d'oeuvres at a BBQ or other gathering wrapped up with asparagus spears in smoked cheddar cheese, slicing them up with scrambled eggs (which I did and that was good too!), concocting some fun skillet (Which I also did! See pic below). This is a very tasty and versatile sausage- hot and spicy, yes, but I found it to be just the right amount of hotness. It won't send you running for the water after you eat a plateful, but you may need a cold drink after the initial shock of the first bite. 

  
Overall, this is a good product and I recommend it. I also like that on the website it says that Chef Bruce Aidell uses only "humanely raised poultry". I don't know the full extent of that as it doesn't go into details about the farming practices, but I will do some digging. Aidells® does make organic products, too, and the site also says they support non-profits, but there isn't much detail about that either. Take a look at their site for more information. 

Note: I was not paid or asked to write this review, I did it by my own accord. Do you know a great product I should review, or a product you’re curious about but afraid to try? Let me know in the comments! Just please suggest a natural, organic, eco-friendly, or health or food-related product so it will at least coincide with my blog’s theme, thanks! OR you can send me a product you'd like me to review for you, by contacting me at healthymommyhealthybaby@gmail.com for more details.

Family Favorite Friday: Sausage, Spinach and Potato Skillet

Today's Family Favorite is a new favorite I recently whipped up. It was such a huge hit I decided to go ahead and give it "fam fave" status since it's still fresh in my mind. The brand of sausage is a great one because not only is it tasty, but also organic at a fair price. The addition of feta to the combo of flavorful chicken sausage, green spinach, and the mildly sweet Yukon Golds (which were also featured on this week's Meatless Monday) makes this a unique dish that you can mix-up with other veggies, such as bell peppers, black olives and fresh tomato, if desired. 


Sausage, Spinach and Potato Skillet
(serves 4-6)

Ingredients


3 links of chicken sausage 
3 cubed Yukon Gold or Russet potatoes
1 cup baby spinach
3 cloves garlic, minced
1 medium yellow onion, diced
1 tbsp olive oil + extra
1 tsp salt
1 tsp pepper
1 tsp paprika
About 1/2 cup crumbled feta for topping


Saute the garlic and onion in the olive oil in a medium-large skillet over medium-low heat for about 3 minutes. Add the salt, pepper, and paprika to the garlic and onion and fry, stirring, for a few more minutes or until fragrant. You can add extra paprika if you want, but I felt it would be too overpowering. Add the potatoes and mix up with the rest of the skillet's contents and then cover, cooking over medium-low heat. Cook for 15 minutes or until the potatoes are tender.

Meanwhile, slice the sausages into sections. Once the potatoes are ready, add the sausage and spinach to the pan and stir. Add more olive oil if it looks dry. Cover and cook for 5-7 minutes more. Remove from heat and serve with a sprinkling of feta cheese. We had ours with some sliced avocado drizzled with lemon juice and a smattering of salt and pepper.

brand I used, but you can use any sausage you like, although I recommend using a garlic or other mild blend

It's not the prettiest looking dish, but it sure is tasty! This sausage in particular is very good. Like I said before, I especially like it because it's organic and not too pricey! I found Bilinski's at Shop Rite.


Babies 3-6 months can enjoy some nummy mashed potato mixed with steamed spinach and a little olive oil, and babies over 9 months can have some of the sausage and avocado as well. Avocado and olive oil are good for baby's skin and contain many nutrients to support their growth, such as omega-3s and healthy fats. And we all know iron-packed spinach is good for everyone!


You may not know that potatoes are surprisingly nutritious, and not just the starchy, carb-packed vegetable that they've been labeled as by some. They actually contain a high amount of vitamin c, vitamin b6, potassium, and magnesium.
Potatoes- especially those with darker colors, such as Yukon Gold and Blue -contain high amounts of carotenoids and flavonoids, and they even contain more phytonutrients than broccoli, components that guard against cardiovascular disease, respiratory problems and certain cancers! That is something I just learned!


So don't ditch the potato...maybe just lay off the chips and fries!


Have a great weekend!

NEW Family Favorite: Black Bean, Sweet Potato and Garlic Sausage Skillet

So, after having all these leftover black beans from the soup I made last weekend, I decided to use them up yesterday. I also had some garlic chicken sausage leftover from the sauerkraut skillet I made on Saturday (I can post a recipe for that next week if anyone's interested), plus some sweet potatoes. That was when inspiration struck and I recalled how nicely the Cuban-style Black Bean Soup went with a baked yam. Then I thought, How 'bout I just throw this altogether in a pan and see what happens? And that's what I did :)

Black Bean, Sweet Potato and Garlic Sausage Skillet

makes 4-6 servings

Ingredients

2 cups cooked black beans, undrained

1 large or 2 medium/small sweet potatoes, cubed

2 links sliced garlic chicken sausage (I used Al Fresco Roasted Garlic)

3 cloves garlic, diced

1 small onion, diced

1 cup tomato sauce

2 tbsp olive oil

1 tsp hot sauce

1 tsp cumin

1 tsp paprika

1/2 tsp garlic powder

1/2 tsp salt

1/2 tsp pepper

Shredded cheddar cheese and/or sour cream for topping

In a large pot, boil some water then put the cubed sweet potato in and cook until slightly tender, but do not overcook as they will be added to the skillet and you don't want them to get mushy. Drain and set aside. If you have not already sliced the sausage, do so now; I sliced mine into little half moon-shaped slices as you can see in the picture below. I also removed the casing, but that is optional and up to you (my pup, Ogum, was happy to have them). Heat olive oil in medium/large skillet over low heat, and then add the onion and garlic, and saute for about 5-7 minutes, or until soft and fragrant. Add the sausage slices and stir with the onion and garlic for about a minute. Add the beans and tomato sauce and bring to a low simmer. Stir in all the seasonings, and add more to taste if desired. Lastly, add in the cubed yams and mix well, cooking for about another minute or two, then remove from heat and serve with a dollop of sour cream and/or shredded cheddar on top.

The red bell peppers were a nice touch that you could even throw into the skillet along with the onions and garlic

I discovered I was all out of sour cream when I made this, but I am guessing it will go well with this recipe for sure. Some fresh chopped cilantro would be a nice touch too! Alternatively, you could make everything separate from the yams and instead bake the yams whole, then cut open with the black beans and sausage served on top. Yummmm. The main reason I did not do that myself was because I didn't feel like waiting for the yams to bake. Some other add-ins could be:

• sliced jalapenos
• bell peppers
• diced fresh tomato

I will be honest: Lily turned her nose up at this when I put some in front of her, but once I got her try it, she gobbled it all up. So, if you face a similar issue with your kid(s), just try to convince them to take one bite, and hopefully they will be as pleasantly surprised as Lily was. The flavor combination of garlic, cheese, sweetness, and a light spiciness made this an interesting dish, like a Southwestern-style party in your mouth (insert dirty joke here). I hope you enjoy it as much as we did!

Sweet potatoes are usually a big favorite for kids, but Lily is not very into them. I recently had a Facebook convo with my sister-in-law and some of her friends about how weird it was that we all have kids who seem to prefer broccoli to yams! Not that we're complaining, just pleasantly surprised!

But, don't let the yam's sweet deliciousness fool you into thinking it's anything less than good for you. Sweet potatoes contain a high amount of vitamin c, as well as fiber, potassium and manganese. They also provide cardiovascular support, and blood sugar and weight controlling capabilities due to their high amounts of dietary fiber and complex carbs. Wild yams are even used in traditional Chinese herbal medicine to help clean the kidneys, support the digestive system, and even help balance your hormones during menopause. It's a pretty incredible little root! Read more about it here.

Yams are a perfect first food for baby. It's soft texture and subtle sweetness is ideal for easing your little bundle into the world of solid foods. It's popularly sold by companies like Gerber and Earth's Best in ready-to-eat containers, but why bother when it's so simple to just bake or boil one yourself and mash it up with some breast milk or formula? 

For baby, simply mash up 1-2 tbsps of cold well-cooked sweet potato with a tbsp of breast milk or formula and serve. Baby will love it! For babies over 9 months:

1 tbsp cooked black beans

1 tbsp mashed or cubed cooked yam

1 tbsp plain yogurt

Mix together and serve it up, they will love it! Top with some cheddar cheese, too, if they like that. 

Well, that's all for today. Have a wonderful weekend and please stop by next week for the second Meatless Monday blog hop and a new meat-free recipe!

For the Love of Basil

Italian Sausage Soup

½ lb of Italian style chicken sausage

4 cups chicken or vegetable broth

4 cups water

4 cloves garlic, sliced

1 cup baby or chopped spinach

1 cup corn

1 cup ditalini or other small-shaped pasta

1 red pepper, chopped

1 green pepper, chopped

1 small onion, chopped

¼ cup olive oil

¼ cup fresh basil + extra for topping

1 tbsp dried oregano

1 tsp red pepper flake or to taste

1 tsp salt

1 tsp black pepper

Grated Parmesan cheese for topping

Sautee the peppers, onion and garlic in the olive oil in a large pot with the oregano until fragrant. Add the broth and water and bring to a boil. Meanwhile, remove the casings from the sausage and break the meat up into chunks. Add the sausage meat, corn, pepper flake, salt, pepper and basil to the pot and stir. Simmer over medium low heat for up to an hour, tasting occasionally.

While that’s cooking, cook the ditalini separately until al dente. Drain when it’s ready and add to pot. Add the spinach after that and remove from heat. Stir until spinach is wilted. Serve with fresh basil and grated Parmesan and a little extra olive oil if desired. Great with pan-fried garlic bread.

I looove basil! I love the taste, I love the smell of it, I love how it looks, and I especially love how easy it is to grow! When my father-in-law gave Paul and I a bin full of fresh, organic tomatoes from the farm he works on, I instantly thought “homemade tomato sauce!” I started going through a check list in my head of what I had on hand and what I would need to buy. Olive oil- check, garlic- check, tomato paste- check, fresh basil- need to buy! You just can’t have freshly made pasta sauce without basil, and although you can use dried, I wouldn’t recommend it. Dried oregano if okay to use since fresh often tastes so strong, it overpowers other flavors in a recipe; but, with basil you really want to go fresh if you can.

It’s very simple to grow and doesn’t cost much if you decide to just buy it fresh at the store. Most supermarkets do carry it fresh and often potted in the produce aisle, as they did at Shop Rite when I went to get it for the sauce I made, and then I was able to add it to the soup. I will be sure to post the tomato sauce recipe in a future post as well! I made it in a slow cooker; so if you own one of those, do stay tuned!

Anyway, back to the basil…so, basil not only tastes and smells great, but it’s loaded- like many greens –with vitamin K. It also contains generous amounts of iron and calcium, but also anti-bacterial, anti-inflammatory and good for cardiovascular health. Basil oil is especially potent as an anti-bacterial, and is also pretty easy to make and a “fun” activity for a rainy day like today if you feel up to it. Adding just a small amount to pasta, salads, sauces, or use it as a dip- or however you want -will really add a flavorful kick as well as the added health benefits mentioned above. Some people even like the smell of basil so much, they use it as a body fragrance! Try a little oil of oregano or oregano extract mixed into a larger amount of orange or Clementine fragrance oil for an uplifting aroma.

Lily loves pasta, sausage, cheese and corn, so I just strained some from the soup and served it to her. She’s not too crazy about peppers yet, but the sausage did contain that flavor anyway, so hopefully she will get into it soon. If your child is ready for soup, they can have this yummy concoction as is and I’m sure they will enjoy being able to add cheese to it! For baby, you can mush up some of the corn and pasta with the cheese, and if they eating meat, add some of the sausage. The peppers are your call!

I hope you enjoy this soup, and with fall and winter drawing near, expect more recipes like this- I just love soup when it’s cold out ! :)