Hangover food cont.

Happy Thanksgiving!!  [slash happy birthday to my sister]

I’ve been working all week, so I don’t have anything that’s current to share.  Mostly my same old same old.  In lieu of a post about my work food, I’m just going to recap the remainder of my hangover recovery from last Sunday.   But first, a simple THANK YOU to my readers.  I love writing, but I admit it’s all the more enjoyable knowing there are other people out there who like reading my musings (besides my in-laws).  I have a ton to be grateful for outside of blogging, but for now I want everyone who reads HHH to know how appreciative I am.  Each and every comment makes my day.

And now to the food.

Since it was rainy and gray for most of Sunday, it seemed like the perfect excuse to stay in PJs, watch football, and continue eating simple skillet meals.

The difference between this dish and the last is the presence of greens.  Kale equals healthy, yes?  Sure.  However, this recipe isn’t vegan since it has eggs.  But they’re easy to omit (or just use silken tofu instead).

Italian Fried Couscous

Ingredients:

• 1 tofurky Italian sausage, cut into rounds
• 2 eggs
• 2 cups cooked couscous
• 4-6 leaves of kale, de-stemmed & shredded
• 1 carrot, sliced Julienne
• 1 tsp dried basil (minced fresh leaves work too)
• 1/2 tsp fennel seeds (best if ground up, but not imperative)
• 1 pinch red pepper flakes, crushed (more/less based on preferences)
• 2 tbsp oil

First, add the tofurky sausage to the sprayed pan and cook until there’s some sear.

Next add oil and sauté the couscous, kale, and carrots with the sausage until the greens start to soften up.  Then push to one side of the pan and crack the eggs in.

I let them cook for a minute on the side before I mix them in with the rest of the ingredients (it minimizes the amount of raw egg that spreads to coat other ingredients, which kinda skeeves me out).

Finally, I add the herbs and let the flavors meld together, while appreciating the aroma.

This dish is fantastic.  There only needs to be a small amount of sausage to give it a little somethin’ somethin’ in the flavor department.  Of course there are the herbs, too, which enhance the spices even more – especially the fennel seeds.  I don’t feel super strong about them normally, but they really brought out the Italian-ness in this otherwise Asian dish.

If you’ve never tried tofurky sausages, consider this my endorsement.  I wouldn’t eat them on the regular, but that’s only because I try to limit the amount of processed products I eat.  In terms of flavor and texture though, these tofurky sausages are definitely good.  And for new veggies looking for a way to wean off animal products, this is a perfect stepping stool.  And for those nursing a hangover (craving a stir-fry with sausage), it’s certainly a more heart healthy option than real pork links.

But now that I’ve raved about this dish, simply calling it hangover food seems a bit unfair.