08/03/2019
Eggless scramble
First the recipes then the story
Kale salad-delicious on its own, I had leftovers
Kale-chopped
Cucumbers chopped
Cashews chopped
Tomatoes chopped
Dressing-blend together massage kale with it, and other salad ingredients
Lime (juice it)
Half a jalapeño seeded
Half a yellow squash
Olive oil
Salt to taste
Scramble
Chicken. Apple sausage diced
Tater tots cut up while cooking like hash browns ( I had no hash browns)
Bell pepper chopped up
Tomatoes chopped up
Cook the hashbrowns first in oil chop them up as they cook so that they’re like hash browns. Cook for about five minutes. Add chicken sausage chopped up, cook for another five minutes. Add bell peppers cook for another five minutes. Add chopped up tomatoes cook for another five minutes. add leftover kale salad continue to cook until everything browns nicely. Is delicious served inside a toasted corn tortilla, topped with avocados and salsa.
Now for the story and the picture. So my friend and I are having a freezer challenge which means we can’t put anything in the freezer. We can only take stuff out of the freezer but we have a couple of loopholes. One loophole is that you can put in animal carcasses for making stock or leftover veggies from chopping for making stock. Another loophole is that you can put in things like ground up onions, ginger, and garlic frozen in oil so that you can add those quickly to meals as you’re cooking. And the other loophole is stock. You can take stuff out to make stock and put stock back in. We are doing this because we had a freezer hoard that needed to be culled. First one empty wins. What this means is when I bought hashbrowns over a week ago I had to put them in the refrigerator and I didn’t cook them, so they went bad and I had to toss them out. lesson learned you should eat what you buy. And not buy too much that you can’t eat. This is what this challenge is about. This is why I used tater tots this morning. I also had some leftover chicken apple sausage so I needed to use that up. And I had delicious kale salad that had to be eaten.
On top of this freezer challenge that I’m doing, my nephew and I and a few other people in my family get really irritated when we go to find a recipe and there’s a blog with this big long story on it. All we are looking for is the recipe we really don’t care about the story. The story is really the cathartic thing for the person who wrote the recipe. So from my page, instead of putting the story up front, I am putting the recipes upfront and if you want to know the story you can read it after the recipe.
The kale salad is delicious on its own. But it really adds something to this scramble. Kale also will last days in the fridge with dressing on it. I am on the 3rd day with this salad and if I don’t eat it all Today the cucumbers and the tomatoes will go bad. You could add those only when you are ready to eat the salad. I wasn’t sure about cut cucumbers and kale in the scramble but they turned out to really add a level of flavor and a layer with the dressing that was not expecting. It was outstanding.
To make this recipe vegan use beyond meat sausage.
