I'm always looking for ways to prepare brussel sprouts without using lots of fatty ingredients - mainly heavy cream, as so many brussel sprout recipes do. While this appears to use quite a bit of oil, most is used to roast the sprouts, so not as much actually ends up in the dish as would appear. I added the balsalmic reduction before topping with the crumbs to give it a little extra flavor- I try to always keep a reduction in the fridge to spruce up recipes that need a little something, something.
Roasted Brussels Sprouts with Dijon and Crispy Topping
1/8 cup plus 1/2 Tbs. extra-virgin olive oil
1 Tbs. Dijon mustard
1/2 tsp. Worcestershire sauce (Lea & Perrins is GF)
1/4 tsp. kosher salt; more to taste
Freshly ground black pepper
1 lb. Brussels sprouts, ends trimmed, cut through the core into quarters
1/2 Tbs. unsalted butter
1/2 cup coarse fresh breadcrumbs (use GF bread if necessary)
1/4 cup chopped walnuts
balsamic reduction, if desired
Heat the oven to 400°F. Line two rimmed baking sheets with parchment. In a large bowl, whisk 1/8 cup of the olive oil with the mustard, Worcestershire sauce, 1/8 tsp. of the salt, and about 5 grinds of pepper. Add the Brussels sprouts and toss to thoroughly distribute the mustard mixture. Spread the sprouts in an even layer on sheets. Roast until the cores of the sprouts are just barely tender and the leaves are browning and crisping a bit, 20 to 25 minutes. While the sprouts are roasting, make the topping: Line a plate with two layers of paper towel. Heat the remaining 1/2 Tbs. oil with the butter in a medium (10-inch) skillet over medium-high heat. When the butter has stopped foaming, add the breadcrumbs all at once; toss to coat with the fat. Reduce the heat to medium, add the walnuts and the remaining 1/4 tsp. salt, and cook, stirring constantly, until the crumbs are browned and slightly crisp and the nuts are golden, 4 to 6 minutes. Dump the breadcrumb mixture onto the paper towels to drain the excess fat. Transfer the sprouts to a serving bowl and season to taste with salt and pepper if necessary. Drizzle with balsamic reduction, if using. Sprinkle the crumbs over the sprouts just before serving.
Wednesday, March 30, 2011
Thursday, March 10, 2011
Skillet Lasagna alla Vodka
I had some leftover frozen vodka sauce that I was tired of seeing in the freezer so I pulled it out to use in this recipe. This recipes gives instructions for making the sauce, assuming you don't already have some. The skillet that I used was a 10 inch stainless steel skillet (the cast iron must have been dirty...) and the recipe calls for a 12 inch, so I just made mine a little smaller and used less ingredients - probably cut everything nearly in half because (it's a shallow skillet too). I left the ingredients in the amounts that the original called for since I didn't actually measure things. We really liked this - it would have had a little more flavor if it would have had a bit of ground sausage or beef added in, but it was good for what it was.
Skillet Lasagna alla Vodka
12 oz no-boil lasagna noodles
16 oz. cottage cheese
10 oz frozen chopped spinach, thawed and squeezed
1 t. dried basil
dash of salt
¼ t. black pepper
25 oz. marinara sauce
½ c. vodka
½ c. heavy cream
2 c. mozzarella
Soak noodles in a bowl of hot water for 15 minutes. Mix together cottage cheese, spinach, dried basil, salt, and black pepper. In a saucepan simmer marinara sauce and vodka for 5 minutes. Stir in heavy cream. Spread 3/4 cup of the sauce over the bottom of a 12-inch nonstick skillet. Drain noodles and cut into 2-inch pieces. Arrange a third of the noodles over the sauce. Spoon half of the remaining sauce over the noodles. Top with another third of the noodles and spread the cottage cheese mixture over the top. Sprinkle with 1 cup mozzarella. Top with remaining noodles; spread with remaining sauce. Cover and bring to a simmer; reduce heat to medium and simmer 10 minutes. Sprinkle 1 cup mozzarella over top; cover and simmer 2 minutes. Let stand 10 minutes. Serves 8.
Skillet Lasagna alla Vodka
12 oz no-boil lasagna noodles
16 oz. cottage cheese
10 oz frozen chopped spinach, thawed and squeezed
1 t. dried basil
dash of salt
¼ t. black pepper
25 oz. marinara sauce
½ c. vodka
½ c. heavy cream
2 c. mozzarella
Soak noodles in a bowl of hot water for 15 minutes. Mix together cottage cheese, spinach, dried basil, salt, and black pepper. In a saucepan simmer marinara sauce and vodka for 5 minutes. Stir in heavy cream. Spread 3/4 cup of the sauce over the bottom of a 12-inch nonstick skillet. Drain noodles and cut into 2-inch pieces. Arrange a third of the noodles over the sauce. Spoon half of the remaining sauce over the noodles. Top with another third of the noodles and spread the cottage cheese mixture over the top. Sprinkle with 1 cup mozzarella. Top with remaining noodles; spread with remaining sauce. Cover and bring to a simmer; reduce heat to medium and simmer 10 minutes. Sprinkle 1 cup mozzarella over top; cover and simmer 2 minutes. Let stand 10 minutes. Serves 8.
Monday, March 7, 2011
Spicy Stir-Fried Broccoli & Peanuts
I don't know where I got this recipe, but it's really good. I love spicy peanut butter sauce, so it can't really go wrong. Some sauces seem to end up clumpy, but I didn't have a problem with that this time. If you don't have rice vinegar in your pantry, you should add it. I think the original recipe called for you to add chopped peanuts at the end, but I didn't have them so I left them out.
Spicy Stir-Fried Broccoli 1/3 cup creamy natural peanut butter
1/2 cup water, divided
2 tablespoons brown sugar
2 tablespoons reduced-sodium soy sauce, divided (gluten-free)
1 tablespoon rice vinegar
2 tablespoons canola oil
1 1/2 pounds broccoli crowns, trimmed and cut into 1-inch pieces
1 large red bell pepper, sliced
2 cloves garlic, minced
1/4-1/2 teaspoon crushed red pepper, or to taste
Whisk peanut butter, 1/4 cup water, brown sugar, 1 tablespoon soy sauce and vinegar in a medium bowl until smooth. Set aside.
Heat oil in a wok or large skillet over medium heat. Add broccoli and cook, stirring frequently, until beginning to soften and brown in spots, about 6 minutes.
Add the remaining 1/4 cup water and 1 tablespoon soy sauce to the pan along with bell pepper and garlic. Cook, stirring frequently, until the pepper has softened and the liquid has evaporated, 2 to 4 minutes. Remove from the heat; stir in the reserved peanut sauce and season with crushed red pepper. Garnish with peanuts.
Spicy Stir-Fried Broccoli 1/3 cup creamy natural peanut butter
1/2 cup water, divided
2 tablespoons brown sugar
2 tablespoons reduced-sodium soy sauce, divided (gluten-free)
1 tablespoon rice vinegar
2 tablespoons canola oil
1 1/2 pounds broccoli crowns, trimmed and cut into 1-inch pieces
1 large red bell pepper, sliced
2 cloves garlic, minced
1/4-1/2 teaspoon crushed red pepper, or to taste
Whisk peanut butter, 1/4 cup water, brown sugar, 1 tablespoon soy sauce and vinegar in a medium bowl until smooth. Set aside.
Heat oil in a wok or large skillet over medium heat. Add broccoli and cook, stirring frequently, until beginning to soften and brown in spots, about 6 minutes.
Add the remaining 1/4 cup water and 1 tablespoon soy sauce to the pan along with bell pepper and garlic. Cook, stirring frequently, until the pepper has softened and the liquid has evaporated, 2 to 4 minutes. Remove from the heat; stir in the reserved peanut sauce and season with crushed red pepper. Garnish with peanuts.
Saturday, March 5, 2011
Black Bean Brownies
I made these brownies for Valentine's Day. I wouldn't let my husband come into the kitchen while I was making them so that he wouldn't be biased knowing they are made with beans. He really couldn't tell and actually asked if they had coffee in them - I think next time I'll add some instant coffee to give them more of that taste. They were a slightly odd texture - but good - not quite fudgy, not quite brownie. I highly recommend making them - especially if you have anyone who is gluten-free.
Black Bean Brownies
adapted from Eco Child's Play
1 can black beans, drained and rinsed
3 eggs
3 tablespoons oil
4 tablespoons cocoa powder
1 teaspoon vanilla
3/4 cup sugar
a pinch salt
Handful of M&M's, nuts, or other toppings, if desired
Preheat oven to 350* F. Pour drained beans into a blender, set on puree and blend until smooth. Add in the rest of the ingredients and continue blending until evenly mixed. Pour bean mixture into a greased 8 by 8 pan. Toss any topping that you want to use on top. Bake in oven for 30 minutes, or until toothpick placed in the center comes out clean.
Black Bean Brownies
adapted from Eco Child's Play
1 can black beans, drained and rinsed
3 eggs
3 tablespoons oil
4 tablespoons cocoa powder
1 teaspoon vanilla
3/4 cup sugar
a pinch salt
Handful of M&M's, nuts, or other toppings, if desired
Preheat oven to 350* F. Pour drained beans into a blender, set on puree and blend until smooth. Add in the rest of the ingredients and continue blending until evenly mixed. Pour bean mixture into a greased 8 by 8 pan. Toss any topping that you want to use on top. Bake in oven for 30 minutes, or until toothpick placed in the center comes out clean.
Friday, March 4, 2011
Crock Pot Quinoa Casserole
Crock Pot Quinoa Casserole
Adapted from A Year of Slow Cooking (which is awesome, by the way)
1 cup quinoa (I prefer red quinoa, but used white this time)
2 cups broth (I used 1 c. beef that was leftover and 1 cup turkey broth)
1/2 T olive oil
1/2 t salt
Dash of freshly ground pepper
1/2 t cinnamon
1/3 cup dried unsweetened cranberries
handful of baby spinach
handful of chopped sun-dried tomatoes
1/2 block feta cheese, crumbled (or goat cheese)
I used the 2.5 quart slow cooker, 4 qt. would probably work better as it got a little crowded to stir. Rinse the quinoa like the instructions say (though I didn't feel like it and it was fine) and put it in the slow cooker. Stir in the oil, broth, salt, pepper, and cinnamon. Add the cranberries and sun-dried tomatoes. Cover and cook on low for 4-6 hours, or on high for 2-4. When the quinoa is done, most of the liquid will be absorbed and the germ will separate from the grain slightly like a little curly tail - try not to overcook it. Fluff the quinoa with a fork, and add the sun-dried tomatoes and feta cheese. Stir gingerly to mix. Add a large handful of baby spinach to the top of the crockpot, and close the lid. Cook on high for about 20 minutes, or until the spinach has wilted. Stir again to distribute the spinach.
My verdict:
This has a great flavor, but I didn't love the texture. I cooked mine for closer over 3 hours on high and that was a little too long and it became a bit mushy. Next time I'd stir in the extras before all of the water is absorbed so it doesn't overcook in the end. I'd probably actually just cook it on the stovetop instead of in the slow cooker - it would only take about 20 minutes on the stove and if I have to watch it more closely in the slow cooker, it doesn't save me any time/effort. I would also use red quinoa - I definitely prefer it to the white as it always seems to end up more firm and nuttier - and I don't seem to overcook it like the regular. The cinnamon flavor was fantastic though - especially with the sweet of the cranberries, the savory of the sun-dried tomatoes, and the salty of the feta.
Adapted from A Year of Slow Cooking (which is awesome, by the way)
1 cup quinoa (I prefer red quinoa, but used white this time)
2 cups broth (I used 1 c. beef that was leftover and 1 cup turkey broth)
1/2 T olive oil
1/2 t salt
Dash of freshly ground pepper
1/2 t cinnamon
1/3 cup dried unsweetened cranberries
handful of baby spinach
handful of chopped sun-dried tomatoes
1/2 block feta cheese, crumbled (or goat cheese)
I used the 2.5 quart slow cooker, 4 qt. would probably work better as it got a little crowded to stir. Rinse the quinoa like the instructions say (though I didn't feel like it and it was fine) and put it in the slow cooker. Stir in the oil, broth, salt, pepper, and cinnamon. Add the cranberries and sun-dried tomatoes. Cover and cook on low for 4-6 hours, or on high for 2-4. When the quinoa is done, most of the liquid will be absorbed and the germ will separate from the grain slightly like a little curly tail - try not to overcook it. Fluff the quinoa with a fork, and add the sun-dried tomatoes and feta cheese. Stir gingerly to mix. Add a large handful of baby spinach to the top of the crockpot, and close the lid. Cook on high for about 20 minutes, or until the spinach has wilted. Stir again to distribute the spinach.
My verdict:
This has a great flavor, but I didn't love the texture. I cooked mine for closer over 3 hours on high and that was a little too long and it became a bit mushy. Next time I'd stir in the extras before all of the water is absorbed so it doesn't overcook in the end. I'd probably actually just cook it on the stovetop instead of in the slow cooker - it would only take about 20 minutes on the stove and if I have to watch it more closely in the slow cooker, it doesn't save me any time/effort. I would also use red quinoa - I definitely prefer it to the white as it always seems to end up more firm and nuttier - and I don't seem to overcook it like the regular. The cinnamon flavor was fantastic though - especially with the sweet of the cranberries, the savory of the sun-dried tomatoes, and the salty of the feta.
Thursday, March 3, 2011
Coffee-Rubbed Roasted Chicken
When Whole Foods put organic chickens on sale during one of their Friday One Day Deals, I knew I wanted to ge ta couple. I put one in the freezer and one in the fridge to make this chicken and finally got a chance. Most raw chickens have a little bag of giblets in the cavity and sometimes a neck. You are supposed to remove these and rinse the inside and outside of the chicken. If you ask your husband if there is a bag of parts inside and he says no - he's wrong - there is. You will find it after you/he carves the bird. I don't really know the purpose of these being included - I know people use them for things (gravy?) but it's just a little gross to me.
Coffee-Rubbed Roasted Chicken
Serves 4 to 6
3 tablespoons finely ground coffee beans
3 tablespoons butter, softened
1 tablespoon brown sugar
1 tablespoon finely chopped garlic
1 teaspoon freshly ground black pepper
1/2 teaspoon salt
1 (3- to 4-pound) whole chicken
Preheat oven to 375°F. In a small bowl, stir together coffee, butter, sugar, garlic, pepper and salt. Rinse the inside and outside of the chicken and remove the bag of giblets and/or neck from the cavity (um…it’s easy to forget..). Pat the outside dry-ish with a paper towel. Arrange chicken, breast side up, in a shallow roasting pan and spread rub all over to coat completely. You may have trouble getting it to “spread”, so you might have to kind of pat it on. Just get it to stick as best you can. You can cover and refrigerate up to two days if you want, but you don’t need to.
Roast chicken, basting every 20 minutes or so with pan juices, until skin is deep golden brown and crisp and meat is cooked through, about 1 hour. Set aside to rest 10 minutes before carving.
The coffee rub stuck to the skin during cooking and was SO good – and I usually won’t eat the skin! The meat was tender – use a thermometer if you are worried of over-cooking. The temp always raises about 5-10 degrees after its removed from the oven, so you can take it out a little early. I served this with Roasted Potatoes with Bacon & Cheese, Crockpot Quinoa, and Steamed Broccolini.
Coffee-Rubbed Roasted Chicken
Serves 4 to 6
3 tablespoons finely ground coffee beans
3 tablespoons butter, softened
1 tablespoon brown sugar
1 tablespoon finely chopped garlic
1 teaspoon freshly ground black pepper
1/2 teaspoon salt
1 (3- to 4-pound) whole chicken
Preheat oven to 375°F. In a small bowl, stir together coffee, butter, sugar, garlic, pepper and salt. Rinse the inside and outside of the chicken and remove the bag of giblets and/or neck from the cavity (um…it’s easy to forget..). Pat the outside dry-ish with a paper towel. Arrange chicken, breast side up, in a shallow roasting pan and spread rub all over to coat completely. You may have trouble getting it to “spread”, so you might have to kind of pat it on. Just get it to stick as best you can. You can cover and refrigerate up to two days if you want, but you don’t need to.
Roast chicken, basting every 20 minutes or so with pan juices, until skin is deep golden brown and crisp and meat is cooked through, about 1 hour. Set aside to rest 10 minutes before carving.
The coffee rub stuck to the skin during cooking and was SO good – and I usually won’t eat the skin! The meat was tender – use a thermometer if you are worried of over-cooking. The temp always raises about 5-10 degrees after its removed from the oven, so you can take it out a little early. I served this with Roasted Potatoes with Bacon & Cheese, Crockpot Quinoa, and Steamed Broccolini.
Wednesday, March 2, 2011
Roasted Red Potatoes with Bacon & Cheese
I made these roasted potatoes to serve with Coffee-Rubbed Roasted Chicken. They turned out tasty, even though I forgot to stir them and they were a little crispier on one side. The chipotle ranch dressing was from Whole Foods - the 365 Brand, so it wasn't expensive. I have this thing...when I see the word chipotle on something I have a really hard time not buying it because I love it so much! Occasionally, I end up with some failures, like the Spectrum Pomegranate Chipotle Salad Dressing for which I paid WAY too much. I love pomegranates and chipotle, but this dressing isn't very good - especially for the cost - I think it was $5+! I typically don't have ranch or chipotle ranch dressing, so in the future I'd probably just toss the potatoes in some oil and sprinkle it with dry ranch seasoning and the rest. Leave out the real bacon bits if you don't have them - they gave it a nice smokey flavor, but it won't make or break the dish - just don't use those crappy dried bacon bits - make sure they are the "real" bacon bits or "real" turkey bacon bits.
Roasted Potatoes with Bacon & Cheese
Makes: 8 servings
1/2 cup chipotle ranch dressing or regular lowfat ranch (check for GF)
1/2 cup shredded cheese
1/4 cup real bacon bits
2 lb. potatoes, quartered (red or white)
Sprinkle of garlic powder
Couple of shakes of chipotle flakes or red pepper flakes
Preheat oven to 350°F. Mix dressing, cheese and bacon bits in large bowl. Add potatoes and seasonings; toss lightly. Dump in a lightly greased 13x9-inch baking dish and cover with foil. Bake for 40 minutes. Remove foil and stir; bake an additional 15 min. or until potatoes are tender.
Roasted Potatoes with Bacon & Cheese
Makes: 8 servings
1/2 cup chipotle ranch dressing or regular lowfat ranch (check for GF)
1/2 cup shredded cheese
1/4 cup real bacon bits
2 lb. potatoes, quartered (red or white)
Sprinkle of garlic powder
Couple of shakes of chipotle flakes or red pepper flakes
Preheat oven to 350°F. Mix dressing, cheese and bacon bits in large bowl. Add potatoes and seasonings; toss lightly. Dump in a lightly greased 13x9-inch baking dish and cover with foil. Bake for 40 minutes. Remove foil and stir; bake an additional 15 min. or until potatoes are tender.
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