FoodFash

Adventure Begins in the Kitchen

Two Ingredient Dinner: Sausage & Broccoli

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Sausage & Broccoli 2

If you follow FoodFash on Instagram, you’re likely to have seen a hot Italian sausage and broccoli appearance at least three {possibly ten} times.  It’s two ingredients, super quick to prepare, and really, really inexpensive {like less than 3 bucks per serving cheap}.

Hot Italian Sausage

I strongly encourage using a high quality sausage that’s seasoned really well since this seasoning will carry over to the entire dish.  If you live near a Whole Foods, the bulk hot Italian sausage in their meat department is my favorite.

Sausage & Broccoli

Quickness and cost aside, I mostly enjoy this recipe because it tastes pepperoni-esque and encourages the consumption of a lot, a lot of broccoli.  It’s an extra fulfilling, feel good meal – aren’t those the best kind?

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Grilled Sirloin Flap With Chimichurri

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Beef Sirloin Flap with Chimichurri

Last summer, I attended a Texas Beef Council event with the Austin Food Blogger Alliance where I learned that there are cuts of beef other than the tenderloin that I should be exploring.  Months later, a Pinterest post reminded me that skirt steak was once on my list.

Beef Sirloin Flap Meat

Whole Foods didn’t carry skirt steak, but the butcher assured me that flap meat was a similar, but better quality, cut.  I purchased without hesitation, filled my cart with fresh herbs, hit up the bulk spice section, and headed home to heat up a cast iron grill pan {my favorite kitchen possession}.

Steak Cooked in Cast Iron Grill Pan

I luuuved this recipe.  If I didn’t have a newfound obsession with buying bulk spices as needed, almost the entire ingredient list would have already existed in my pantry.  And beyond this recipe’s simplicity, the finished product was bursting with flavor.  And I just couldn’t get enough of the chimichurri sauce.  There was a point after I hit full that I was still eating steak solely to scoop up more sauce.

And the flap meat?  I have a texture thing with fat that I’m not sure will ever allow me to prefer a cut of beef over the tenderloin.  But I’m definitely open to preparing flap meat {especially like this recipe} on occasion.

Homemade Gluten-Free Waffles {Topped With An Egg}

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Gluten Free Dairy Free Waffles Topped with Eggs

For years, I’ve used this pancake/waffle recipe.  It yields the fluffiest, most perfect pancakes or waffles you can imagine.  And it served as a my go-to base batter for several different flavored waffles.   There was never a need to modify, until I went gluten-free.

Homemade Waffles with Vinegar

For six months, I’d been dreading substituting gluten-free flour in this recipe.  I had a fear that they’d be flat and dense and that my biggest homemade breakfast go-to would be gone.  But after playing around with gluten-free flours, baking powder, and baking soda for the past few weeks, I was finally ready to give gluten-free waffles a shot.

Homemade Waffles with Waffle Maker

And I’m so glad I did.  I also swapped out the dairy with coconut oil and coconut milk to make these waffles dairy-free in addition to gluten-free.  And I’m happy to report that these waffles are every bit as delicious as I remember!

When using gluten-free flours, be sure to check the label for other allergens, such as dairy {Cup for Cup contains milk powder}.  I used King Arthur gluten-free multi-purpose flour for this recipe.  And I am expecting a package full of Bob’s Red Mill gluten-free flours in the mail to play around with as well.

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Homemade Dr. Praeger’s Spinach Cakes

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Spinach Turnip Cakes

While diving back into Pinterest land for bedroom inspiration, I allowed myself the more-than-occasional food pin distraction.  And during one of these food tangents, I was drawn to a pin showing a stack of spinach pancakes.  I clicked on it, secretly hoping the post would outline a homemade recipe for Dr. Praeger’s spinach cakes {one of my favorite freezer staples}.  And it did!

Turnips

I really liked Meg of Veggie Staple’s recipe, but knew immediately that I wanted to try a few things differently.  Like more spinach {puréed} and turnips in place of potatoes.

Spinach Pancakes

The turnip version yielded a lower carb, lower calorie, higher calcium-containing cake. And puréeing the spinach made for the most vibrant cake in all of the land!  I’ve enjoyed them solo as a quick snack or topped with an egg for a nutrient-dense breakfast.

Turnips have a slight bitterness, so if you’re not a turnip fan, try replacing half of the turnips in this recipe with a white or sweet potato.

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