Happy first day of fall! Can you believe it’s already almost October? This semester feels like it’s flying by, although I’ve only been back in Raleigh a little over a month. I’m excited for the fall though – I have spent wayyyy too many Sunday nights not watching Once Upon a Time and Revenge and freaking out over tiny details and how fantastic Emily VanCamp and Lana Parrilla look in every episode. It has been much too long.
Fall is also my favorite season for many reasons: BOOTS! Sweaters. Scarves. Squash. Pumpkin Spice (yes, I am a stereotypical white girl at heart). HALLOWEEN! (Martha Anne and I already got our costumes!). And, of course, Thanksgiving. I know, I know, I already had a Thanksgiving-themed post, but let’s face it: Thanksgiving dinner is the best meal of the year. Hands down. Roasted turkey and gravy, stuffing, sweet potatoes and pie? Umm yes please. Now it just so happened that out of all of the leftovers in my fridge, I had just the right ingredients for a makeshift Thanksgiving meal, and gave it a super clever name. And it only took five minutes! Preparing it from scratch, as in this recipe, obviously won’t be that quick, but it still only takes like half an hour. Our whole kitchen smelled like Thanksgiving afterwards, especially when Martha Anne made her Pumpkin Pecan coffee. It was a glorious thing.
Makes 4-5 servings
1 lb sausage
½ cup chopped onions
¼ cup chopped peppers
1 tsp cinnamon
1 tsp cumin
1 ½ tsp salt
1 tsp pepper
1/3 cup chopped pecans
¼ cup dried cranberries
Spiced Creamed Kale:
1 bunch of Kale, chopped
2 tsp garlic powder or crushed garlic
1 tsp salt
1 tsp cumin
1 tsp ginger
¾ tsp cinnamon
½ tsp cayenne
½ tsp allspice
¼ tsp cloves
¼ tsp nutmeg
1 tsp coconut oil
½ cup coconut milk
Roasted Sweet Potatoes:
1 lb sweet potatoes, cubed
Salt, Pepper & Cinnamon to taste
Avocado or Olive Oil
- Preheat your oven to 425 F.
- In a bowl, toss the sweet potatoes in oil and spices until they are evenly coated.
- Spread the potatoes on a baking sheet lined with foil or parchment paper, and roast for 30 minutes.
- While the potatoes are in the oven, cook the sausage in a pan over medium heat until browned.
- Add the onions, peppers and spices and cook until translucent.
- In the last 5-10 minutes, add the pecans and cranberries and stir before removing from heat.
- Toss the washed kale in a separate pan over medium heat and cook until they begin to wilt, then cover them with a lid.
- After the leaves have turned a dark green color, push the greens to the side and add the coconut oil and spices, letting the oil soak up the spices for about 30 seconds.
- Pour the coconut milk into the pan and stir to combine.
- Put everything on your plate.
- Happy fake Thanksgiving! Yayyy