DC chopped challenge lts see what everyone can come up with

jimmuel
By jimmuel Latest Reply 2012-07-23 22:07:01 -0500
Started 2012-07-05 12:26:05 -0500

I liked this question when nick came up with it, so here's my ingredients hope you enjoy this as much as I do.
sweet potato
parshnip root
1 ld of mild sausage
6 eggs or egg beaters
I would peel an shred the sweetpotatoe an parshnip root
fry the sausage in a little olive oil set a side to drain
then mix in the shredded sweet potatoe an parshnip add a tbl spoon of wholeweat flour or the flour of your choice,mix well then get a heavy none stick skellet add a little butter an fry the mixture of sweet potatoe an parshnip sausage until soft then mix the eggs with a little milk an beat until combined an mix with the rest of ingredients an cook until done,this is great for breackfast on anytime for supper


34 replies

Gabby
GabbyPA 2012-07-10 22:14:03 -0500 Report

Oh, this one sounds yummy. What a great combination. I feel a breakfast coming!

Ingredients from the basket:

Peeled and parboiled sweet potato, diced
Peeled parsnips diced
1# mild sausage
6 eggs

Ingredients from the pantry:

Fresh sage
1 medium onion finely chopped
1 c gluten free Bisquick
1/2 c shredded cheddar cheese
1/4 c milk
2 scallions sliced on bias
2T olive oil
Sea Salt
Fresh Ground pepper
Sour cream

In a medium bowl, combine your sausage with the sage, onion, Bisquick, cheddar cheese and mix until it is incorporated. Don't over mix. Roll the mixture into 1" balls and place on a broiler tray and bake for approximately 15 minutes in a hot oven of 375 degrees, or until golden brown.

While your sausage ball are baking, in a medium skillet add your olive oil and the diced potatoes and parsnips. Saute until the potatoes start to carmelize slightly.

In another medium bowl, crack your eggs and whisk with milk and salt and pepper to taste. Pour egg mixture into pan with potatoes and parsnips. Scramble until cooked to desired texture.

Plating:
Take a portion of the scrambled egg and place it on the plate. Top with a dollop of sour cream and sprinkle sliced green onion on top. Serve with 3-4 sausage balls.

Grab a fork and dig in.

suziesgirl
suziesgirl 2012-07-12 19:37:05 -0500 Report

Just curious, what are the ingrediants of Gluten free Bisquik??
Thanks Sandra

jayabee52
jayabee52 2012-07-12 20:36:07 -0500 Report

see this label from the GF Bisquick site here ~ http://www.generalmills.com/Home/Brands/Bakin...

Gabby
GabbyPA 2012-07-13 15:54:55 -0500 Report

Thanks James. It is not any better for you carb wise, but it removes the gluten. I bought some a while back and it works pretty well, but just like any "flour" it is carb filled. I really have to get the knack of cooking with almond flour. I just can't make it work for me.

suziesgirl
suziesgirl 2012-07-13 21:37:33 -0500 Report

Gabby, I buy Almond flour from Honeyville.com. Five lb increments and it goes a very long way. I have a recipe for Scones, great little breakfast treat or anytime. Very low carb and sugar free unless you put in some black dried currents or dried cranberries. Even then they are low and very good. I will share my recipe with you.
Preheat oven to 375
beat two large eggs until frothy.
Add 1 cup of almond flour
1 teas cinnamon
1 tlbs ground flax (buy at walmart)
1 tlbs chia seeds
1 1/2 teas stevia (I use sweet leaf) or the subsitute of your choice
1 1/2 teas of aluminum free baking powder
Chopped walnuts if desired
1 1/2 teas of vanilla
Add 1 tlbs of black currents or dried cranberries if desired.
Mix all ingrediants with a large spoon. It should look like loose cookie dough, if too thin just add a little more almond flour, tlbs at a time.
Drop by tlbs on cookie sheet lined with parchment paper or greesed with coconut oil. You really don't need to greese.
Bake for 15 minutes.
Makes 6 large scones. They are soo good.
Drizzle honey if you please or spread natural peanut butter or a little real butter. This contains approx 4 carbs and no sugar.
Good luck,
Sandra P.S. this is my secret recipe, so feel free to share.

Gabby
GabbyPA 2012-07-14 20:26:37 -0500 Report

Oh thank you. I just made a bunch of homemade jams today and we talked about having something special for breakfast where we can use some of it. And here you are!! I make my own almond flour, so I hope it will work.

suziesgirl
suziesgirl 2012-07-14 20:59:38 -0500 Report

Would love to have a recipe for jams if made with stevia. Can you share? How do you count the sugars or carbs on it?
Thanks Sandra

Gabby
GabbyPA 2012-07-18 08:53:10 -0500 Report

I use Domino Light which is a half sugar and half stevia blend. I use the sure jell for "no sugar added" recipes and that helps set it. If you make it with just stevia, it will not set and it has an after taste that even I don't like too much. I think it changes in the cooking process. I still treat it like eating jelly with sugar. There is sugar in your fruit and in your sweetener. I feel better using the half and half method, but I still have to use caution when eating it.

suziesgirl
suziesgirl 2012-07-14 20:57:12 -0500 Report

I'm sure it will work just fine. Is it cheaper to make your own almond flour, I find that they are so expensive whole. I pay 29.95 for 5lbs with 4.99 shipping from Heneyville.com and It lasts me a very long time. Just curious
Sandra

Gabby
GabbyPA 2012-07-18 08:50:20 -0500 Report

I end up with a coarse flour and a finer flour after I run it through the sieve. So I got a food mill and am going to try running it through that. I tried my grinder, but it is too light to go through it. So I don't get the blanched almond flour from my home made. I get it with flecks of the skin in it. I think that might be my problem.

suziesgirl
suziesgirl 2012-07-13 21:39:53 -0500 Report

I'm not crazy about the potato starch, Doesn't sound too good to me either James. But you might want to try my scones. Gave Gabby the secret recipe. LOL
Sandra

Gabby
GabbyPA 2012-07-13 16:09:58 -0500 Report

The price is definitely not going for it. You get a tiny box for the price of a big box of regular Bisquick. So not right.

Nick1962
Nick1962 2012-07-09 14:03:17 -0500 Report

Well, I’m going the same route you did jimmuel because I like cooking simple. So how about a sausage and parsnip frittata, with a (small) side of sweet potato fries?

Let’s do this in a cast iron skillet. Brown off the sausage and drain (reserve 1 tbl. fat). Peel and cube the parsnip, and sauté’ about 5 minutes in the reserved fat. Remove from skillet and wipe skillet clean with a paper towel.

Meanwhile beat the eggs (if not using the egg beaters), 1/4c. milk, 1 tsp. mustard, some salt and pepper in large bowl until blended. Then toss in the sausage and turnips along with some diced green onion and about ½ c. shredded cheddar cheese.

Bring your skillet back up to temp over medium heat and pour in egg mixture; until eggs are almost set, 6 to 8 minutes, then remove from heat and put under broiler (on medium, or middle rack on high) and broil until top is set and golden brown. Remove from oven, cover with foil and let rest 5 minutes.

Peel and slice the sweet potato into fries about ¼” thick (since they tend to “weep” a bit, dry them with paper towel before cooking to avoid splatter). In a skillet, heat 3 tbl. oil to medium high (but not smoking) and fry the potatoes in batches so you don’t cool down the pan all at once and you have room to turn the fries. I’d drain these on paper towels and sprinkle with coarse kosher salt.

Just cut your frittata into six servings and plate with a few fries (I like a horsey sauce with fries), and maybe throw some fresh chopped parsley over the whole thing to make it look “gourmet”.

jigsaw
jigsaw 2012-07-18 06:53:06 -0500 Report

At first I was disappointed because I don't normally eat sausage. Watching my fat consumption kind of put it off the meal ticket! Then I remembered, I make my own turkey sausage, and sweet potato fries sounds delicious. When you suggested horsey sause I couldn't resist!!! I copied the post and it;'s now an official member of my diet repertoire. Way to go Nick!

Nick1962
Nick1962 2012-07-18 07:41:04 -0500 Report

Turkey sauasge sounds like a great substitution, I'll have to try that! I know I need to cut some fat as well. Throw in some diced green pepper and green onions maybe? I think you've just improved my recipe!

jigsaw
jigsaw 2012-07-23 22:07:01 -0500 Report

It came out great with turkey sausage. When I make the sausage, you can't really tell it's turkey. This dish is good as presented, but it is also the kind of dish that can be flexible when it comes to ingredients.

Nick1962
Nick1962 2012-07-18 08:11:32 -0500 Report

Yeah, me too! I'm looking at my apple for breakfast here and feeling kinda dissapointed right now! :)

re1ndeer
re1ndeer 2012-07-05 20:23:37 -0500 Report

This took me awhile to come up with several dishes. I did not use all of the eggs.

So, here goes :

Sausage, Sweet Potato Bake

Ingredients :

3 cups cooked and mashed sweet potatoes
1 cup applesauce
2 eggs, beaten
1/2 t each of salt and cinnamon
1/4 t. nutmeg
1 1b (pound) link sausage, cooked and drained

Mix sweet potatoes with applesauce, eggs, and spices. Spoon into a buttered 1 1/2 quart baking dish.
Arrange cooked sausage on top of casserole mixture. Bake at 350 degrees for 25 - 30 minutes.

Parsnip Dessert

Ingredients :

1 lb (pound) parsnips, peeled and chopped
1/2 cup coconut milk
1/4 cup honey
1/2 t. orange blossom water
1/2 t. vanilla

Cook parsnips in boiling water until tender about 20-25 minutes. Drain well.
Place parsnips along with the other ingredients in a blender or food processor and puree until creamy.
Transfer to dessert cups and chill at least 2 hours. Top with chocolate sauce or nuts if desired.

Gabby
GabbyPA 2012-07-11 19:47:02 -0500 Report

Where do you get something like orange blossom water? I have never heard of that. But that desert sounds so yummy!

re1ndeer
re1ndeer 2012-07-11 20:21:26 -0500 Report

If you have an asian market, or section of your store (maybe a health food store may carry it) if not, and you know of an asian restaurant you may be able to purchase through them.

jimmuel
jimmuel 2012-07-05 23:21:14 -0500 Report

wow this sound very yummie,I will be trying this,never thought of a dessert with parshnip an the sweet potatoe almost sounds like sweet potatoe pie with sausage links,thanks re1ndeer

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