Internet ingredient search says: Sausage and Kale Soup!

Today I had planned sausage for dinner with a side of kale, but didn't feel like eating them in the usual way. The internet suggested I make soup, and happily I took google's advice because it was delicious! I've never made soup before so I am disproportionately pleased with myself :D The recipe below is an amalgamation of various internet suggestions.

Sausage and Kale Soup

Ingredients
4 sausages, any kind
1 bunch of kale
1 onion
1 or more tomatoes
a bit of ginger, for fun
about 4 cups of water
sea salt and ground pepper
paprika, cumin, chili powder

other vegetables that I will consider adding next time: turnip, brocolli, cauliflower, carrot, leek....

1. Brown the sausages. I used Tomato and Basil Chicken sausages from VG Meats. They were tasty, but my favourite is their fennel sausages. Check out this place (in Stoney Creek) for awesome, well priced, hormone free meats, and grass fed (!) beef.
2. Set the sausage aside, dice the onions, and saute in some oil (I used my big wok).
3. I added a splash of red wine here.
4. When the onions are translucent, add a diced tomato (I think I'll add more next time) and the ginger (optional)
5. Slice the sausage and toss back into the wok. At this point I realized I had misplaced my chicken stock, which is what the internet recipes all called for next. Not to be discouraged, I decided to just add a bunch of water, spice the crap out of the thing, and hope for the best.
6. Add water, I think I used about 4 cups, but I kept adding throughout to make sure all of the contents were covered.
7. Season with lots of sea salt and ground pepper, some garlic salt, and my usual three spices (lots of paprika, a bit of chili powder, and a pinch of cumin). I think the salt/pepper/paprika was the important flavour here.
8. Let that simmer (I left the lid on) for about 15 minutes.
9. In the meantime, cut the kale from its stems and coarsely chop
10. Add the kale to the wok.

KALE

Don't be alarmed, it shrinks

While I let everything simmer I attempted to address the disaster zone in my kitchen. By the time I'd finished my dishes the kale had been simmering for about 25 minutes. I think 15 would have been fine, just taste it to see if it's wilted to your satisfaction. The longer it simmers, says the internet, the mellower its flavour. I also added more spices part way through so be sure to taste your broth as you go along.

Serve! (My batch made enough for two meals)
I hope you have a ladle for this part. Having never made soup, and having previously had roomates who owned ladles, I did not. Being rather afraid of trying to pour from the giant wok directly into a bowl, I stood in my kitchen for a full minute, panicked that I would never figure out how to eat my dinner, before I came to my senses and realized that ladels aren't the only scoop shaped containers. I used a mug, and have updated my shopping list accordingly.

Kentucky Fried Haddock

Today something awesome happened. I accidentally discovered the secret recipe for KFC's chicken batter (ish).

This is awesome because once every year or so I crave that flavour so badly that I forget how horrid the meal makes me feel, and I stop at KFC. And then I feel horrid, and spend another year gagging at the thought of repeating the process.

But no more, friends! The most excellent discovery began when I found this recipe last week when I was having a childhood craving for Shake 'n Bake. I successfully shaked and baked my porkchop, although I didn't have the fancy "Nature's Seasons" spice, and the salt and pepper alone wasn't quite enough. Also, just to note, I did not grid my own almond flour, I went to the bulk store and bought a bag that someone else had already ground for me. I'm really not quite there yet...

Today, I decided to try the recipe again, this time "breading" (really, it's "almonding") my haddock. And when I tasted it, I could have sworn I was eating KFC....except with fish instead of chicken, obviously. But I expect it would work just as well on chicken or pork. Seriously, if you, like me, suffer from occasional inappropriate KFC cravings, you have to try this. Look, I was so excited I took a picture of my partially devoured meal.

...I really need a better camera, other paleo recipe blogs have much more professional looking visual aids.

Anyway, I ate it with my Lemon Cranberry Cabbage Salad (also pictured) that is my go-to paleo potluck dish, and which is in my side dish rotation along with "Salad Without the Lettuce" (or: a Big Bowl of Veggies).

Kentucky Fried insert meat (Paleo KFC)

Ingredients
Almond flour
1 whisked egg
Sea salt and pepper (I think I used 6-8 cranks of the grinder each)
A pinch of cumin
several shakes of chili powder
Haddock, or any sort of meat (I think)

(sorry about the imprecise measurements, I just sort of guess how much will taste good...)

1. Mix up the flour, salt/pepper, cumin, and chili powder in a soup bowl type dish that your meat can fit in.
2. Whisk the egg in a similar dish.
3. Dip your meat in the egg to coat on both sides, and then coat in the batter mixture.
4. Pan fry in some olive oil. I cooked the haddock (both sides) until it fell apart when I tried to flip it.