Tuesday, 29 April 2014

Easy Dinner Featuring Lamb Sausage, Kale and Carrots

I am a big fan of preparing and consuming a quickie dinner. There is a time and place for a complicated mealtime involving various courses, main dishes that take hours to prepare and desserts that wrap up an evening. However; healthy, whole meals are something that need to be accessible, time efficient and tasty or I won't do it. I just got myself out of a take-out/eat-out habit and it is meals that can be made quickly that take me to the place of not ordering food outside of the home. It keeps me in the kitchen (for short amounts of time, at regular intervals) which is best for me.

This kind of recipe has ingredients that can be replaced with whatever is in your fridge. I will list what I put in this pot but feel free to interchange it with something similar (a veg for a veg and a meat for a meat).

You will need:

coconut oil
lamb sausages
pinch of salt
spices (I enjoy curry spice mixes or a chilli flavor for this dish)

Add several cups of quinoa to a pot and add an inch of water to cover the top of it. Cook it until water is evaporated and quinoa is cooked. Set aside.

Add a bit of coconut oil to a cast iron pan heated to a medium heat and while it is melting, chop up garlic and an onion. Add them to the pan and while they brown remove sausages from casings and cut up into bite-sized pieces. Add sausage to the pan and cook until the meat is cooked through. Then add chopped carrot and soften. Then add chopped kale and salt and spices. Keep the kale in the pan it in there until it is browned and crispy on the sides at some points.

Add in the cooked quinoa to the cast iron pan and mix it altogether. Keep the pan at a low heat. 

Add some sriracha on top for an extra spicy flavour.

This recipe makes as much or as little as you want (which is why I didn't include measurements). I tend to make enough so that there plenty for supper and a few lunches.

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