I'm telling ya', my best creations come out of pulling everything out of the fridge and throwing it together.
When I have an idea to adapt something to my nutrition plan, or just some random idea, they never work out as well as it does when it is completely random and I just start throwing stuff in at a whim.
The main problem with this method for me though, is I forget to write down what I did and the recreating it is next to impossible.
So, I'm working on writing stuff down Then, when I'm focused on writing stuff down I take zero pictures. Which, admittedly is a problem even when I'm following a recipe. So...yeah, things to work on, lol.
This one is too good not to go ahead and share, even though this is the only picture I have.
I called it a breakfast skillet, because it was our breakfast the other day, and then it was dinner too. So, it's really like a 24 hour skillet, eat it whenever you're hungry. Which is what I tend to do anyways. Why do certain foods need to be relegated to consumption for just a few hours a day?
Anyways, this dish could be made faster if you used several pans, but I really dislike dirtying any more pans than necessary. Plus, I think cooking it all in the same cast iron skillet and in the drippings from the sausage adds to the flavor.
I have 4 cast iron skillets/pots/dutch oven...but I've destroyed them all in the past. So, I pulled this one out and gave it a little love the other day and am trying again. I've used it twice now and nothing stuck!!!! Finally headed the right direction! I've got some major work to do on the other 3 before they are ready to be used, but they are on my agenda. The flavor that a well seasoned cast iron skillet adds to food is amazing. Plus, it is a great nonstick option that isn't toxic!
The Recipe
All right, let's get to the recipe.
To start, I preheated (important to prevent sticking!!) my cast iron skillet on medium heat, got my sausage cooking, when it was almost done (still had a few pink spots-don't want to over cook) I used a slotted spoon to remove from sausage from the pan, set it aside. While my sausage was cooking I sliced my mushrooms and started my veggies.
I added an additional tablespoon of fat to the sausage drippings, then added the mushrooms. Stir regularly to prevent burning and promote even cooking. You want your mushrooms to darken and be soft, not mush. Should take about 7 minutes. Remove them from the pan and set aside. While my mushrooms cooked I finished chopping my veggies.
Add a couple tablespoons of fat to the pan, add veggies and cook until they are starting to soften, then add garlic. Cook an additional 30 seconds to a minute, until you can smell the garlic. Add your bone broth, wine, cauliflower and fresh thyme. Cover and cook until cauliflower is soft, stirring occasionally.
You want a little bit of moisture in your pan, so if liquid is still present you don't need to add more, if there's too much leave the lid off and allow some to evaporate off, if there's not enough, add a little more bone broth.
Add your mushroom, sausage, fresh basil and nutritional yeast and give it a good stir and allow to heat through thoroughly and finish cooking the meat if you didn't finish it in the first step.
This was sooo good left over too! Great meal prep dish!
It could be served as a meal, as a side, in a wrap with some other goodies, so many options!
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