Well I guess it may be looking more obvious that I have less to do now since I’ve posted a bit more lately. I know some things about myself and one is that when I find a project I really love I can throw myself into it and forget almost everything else. To the point of putting other hobbies I love (like cooking or photography) to the side and only feeling a little guilty. So now that we’ve moved and I’m lost for a deep project, I’ve taken back up my other loves of cooking, writing, photography and scrapbooking. Besides being back on the blog I’m also working on (appropriately) compiling all of my favorite recipes that aren’t already in a recipe book. Complete with scrapbooked dividers with cute little die-cut characters for the sections it’s time consuming. I find so many lovely recipes online and I print them, make them several times over months and tweak them to just our tastes…then I have stacks of crumpled, stained, printed computer sheets with notes on them hanging out behind my recipe book stand. It isn’t very organized and I like to organize. Many of these make it to the blog just so I don’t lose them forever but I’ve said before and stick to it now that cooking and computers aren’t the best combination even though this is my main topic…on my blog…on the computer.

In order to find new fodder I bought a few new cookbooks, one of which “Against All Grain” by Danielle Walker , is a paleo/dairy free cookbook full of great ideas. I’m not going to review it yet, I like to have a lot of time with a book trying out different recipes before I decide but so far, other than the almond flour chips (disaster 4 times, yes four), everything has turned out well. This one in particular used ingredients I have never had before, the main one being Celeriac or celery root. I’m not a fan of celery and though this recipe promised a mild celery flavor, a little celery is still terrible in my opinion. We did like the idea though in general of having more vegetables in a hearty breakfast so I fell onto another new root vegetable, the jicama. Packed with fiber, vitamin C and a bit of iron (and no calories to speak of) this very mild root is crunchy, sweet and holds up well in cooking. Unlike the butternut squash which turns to mush if cooked too long, I’ve slow-cooked cubed jicama for 12 hours without terrible results as well as chopped it fresh and thrown it in the skillet! The light flavor lends itself well to being a potato substitute (in anything but mashed potatoes) and it is on the refreshing side even eaten raw. So anyway, let’s get to it!

The Messy Ingredients:

  • 2 TBS coconut oil
  • 2-3 medium jicama, peeled and cubed
  • 1 LB spicy turkey sausage (or preferred ground sausage)
  • 2 large carrots, diced
  • 1 medium yellow onion, rough chop
  • 4 medium zucchini squash, rough chop
  • 6-8 large baby bella mushrooms, quartered
  • 2 tsp fresh parsley, chopped
  • 2 tsp fresh rosemary, chopped
  • 1/2 tsp salt and pepper or to taste
  • whole eggs for frying

I’ve found that depending on what texture you like best makes a difference on how to prepare the jicama. Bake the cubed jicama spread on a cookie sheet at 350ºF for 30 minutes to soften it up or chop fresh and have a mild crunch with this dish. The juicy crunch is nice for us so I just peel it, chop it into 1/2″ cubes and sauté them in the oil on medium-high heat for 5 – 10 minutes until browned on most sides. After that, add in the carrot, onion and sausage and cook until the meat is done, about 10 more minutes. The carrot should be softening by now. Once that is done, add in the zucchini, mushroom, spices and herbs and cook another 5 – 10 minutes until the zucchini is softened. Set aside and allow the juices to accumulate in the pan for 15 minutes while cooling. I like my hash less “wet” and I pour off the moisture/fat before putting them into a Tupperware.  This will serve 6-8 people or last 2 people 4 days or so (you know it, I love leftovers). This re-heats very well, so while it is in the microwave, fry up an egg or two however you like and lay them on top for a solid, vegetable rich and filling breakfast. Super quick for work day mornings and very filling to hold you through to lunchtime.


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