Tuesday, September 26, 2017

ROASTED BRUSSELS SPROUTS WITH GARLIC & SAUSAGE


~adapted from Italian Food Forever

2 lb. brussels sprouts
2 T + 2 t. olive oil
1 1/2 t. salt
3/4 t. pepper
pinch red pepper flakes
13 oz. smoked sausage, diced
4 garlic cloves, thinly sliced

Preheat oven to 400 degrees. Line baking sheet with foil.

Trim ends off brussels sprouts and cut in half. Add to a mixing bowl with oil, salt, pepper, and red pepper flakes. Toss to coat, then spread on foil-lined baking sheet. Sprinkle sausage over top of sprouts.

Cook 15 minutes, then remove from oven and stir. Cook another 10 minutes, then add garlic and stir again. Cook until brussels sprouts are browning on the outside and fork-tender, about 10 minutes.

Notes: We skip the foil-lined baking sheet and use a baking stone instead. I'm confident a baking sheet works just fine, but I don't know how essential the foil is. We've served ours over quinoa cooked in broth and mixed together with shaped noodles.


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Saturday, September 23, 2017

PEANUTTY CHOCOLATE BANANA BREAD



~ Pampered Chef

2 c. flour
1 c. sugar
1 T. baking powder
1/2 t. salt
1 c. mashed ripe bananas
1/3 c. milk
1/3 c. peanut butter
3 T. vegetable oil
1 egg
3/4 c. chocolate chips
1/3 c. peanuts, coarsely chopped

Preheat oven to 350 degrees. Spray bottom of 9x5 loaf pan with cooking spray.

In a large bowl, mix flour, sugar, baking powder, and salt. Stir in bananas, milk, peanut butter, oil, and egg until dry ingredients are just moistened. Mix in chocolate chips, then pour batter into prepared pan and sprinkle with peanuts.

Bake 60-70 minutes or until toothpick inserted in center comes out clean. Remove from oven. Cool in pan 10 minutes, then remove and place on cooling rack to cool completely.

Makes one loaf.

Notes: We prefer not to have nuts in  bread, so we don't sprinkle any peanuts on top.

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Thursday, September 14, 2017

ROASTED BUTTERNUT SQUASH SALAD


~ Minimalist Baker

1 medium butternut squash, peeled and cubed
3 1/2 T. olive oil, divided
1 t. sea salt
1/2 t. pepper
1/4 c. pecans
2 T. brown sugar
2 c. baby spinach or arugula, chopped
1/4 c. dried cranberries
1 T. balsamic vinegar (optional)

Preheat oven to 400 degrees and position rack in center of oven. Toss cubed butternut with 1 1/2 tablespoons of olive oil, salt, and pepper. Roast 15-20 minutes or until just tender.

While the butternut is roasting, heat a skillet over medium heat. Once hot, add pecans and stir until toasted and fragrant. Remove from skillet.

To the same skillet, add brown sugar and 1 tablespoon of olive oil. Stir to combine, then add pecans pack in with a pinch of salt and toss until fully coated and fragrant. Transfer to a plate to cool, spreading out to prevent sticking.

Add greens and cranberries to serving bowl. Once butternut is done roasting, add it and pecans to serving bowl. Drizzle with balsamic vinegar and 1 tablespoon of olive oil. Serve immediately.

Notes: We use walnuts instead of pecans because we always have them on hand, but they're super greasy when we candy them. We'll skip the oil and brown sugar from here on out and just toast them. 


Wednesday, September 6, 2017

BROWN SUGAR


1 c. sugar
1-2 T. molasses for light brown sugar
3-4 T. molasses for dark brown sugar

Mix ingredients completely.


Monday, September 4, 2017

TOASTED COCONUT & CHOCOLATE CHIP SCONES


~ Better Homes & Gardens magazine - April 2015

1 c. shredded unsweetened coconut
2 1/4 c. flour
1 T. sugar
1 T. baking powder
1/4 t. salt
6 T. cold butter
1 egg, lightly beaten
3/4 c. whipping cream, plus more for brushing
1 c. semi-sweet chocolate chips
coconut (optional garnish)

Preheat oven to 400 degrees. Spread coconut on baking sheet and bake 5-7 minutes or until golden brown, stirring once. Cool slightly, then transfer to a food processor and process until finely ground. Set aside.

In a large bowl, combine flour, sugar, baking powder, and salt. Cut in butter with a pastry cutter until mixture resembles coarse crumbs. Make a well in the center of the flour mixture and set aside.

In a medium bowl, combine egg and whipping cream. Add egg mixture to flour mixture, the add toasted coconut and chocolate chips. Use a fork to stir just until moistened.

Turn dough onto a lightly floured surface. Knead by folding and gently pressing in for 10-12 strokes or until dough is smooth. Pat into a 10x4-inch rectangle. Cut in half lengthwise, then in sixths crosswise to make 12 pieces.

Place pieces two inches apart on ungreased baking sheet. Brush with additional whipping cream. Bake 13-15 minutes or until golden brown. Sprinkle with additional coconut for the last five minutes of baking, if desired. Serve warm.

Makes 12 scones.

Notes: I toast the coconut in a skillet instead of in the oven. We've made these both with and without extra coconut sprinkled on top and don't think the ones with the coconut were any better than the ones without. 


Thursday, August 31, 2017

CAULIFLOWER FETTUCCINE ALFREDO


~ Oh She Glows

4 heaping c. cauliflower florets
1/2 T. olive oil
1 T. minced garlic
1/4 c. nutritional yeast
1/2 c. unsweetened unflavored non-dairy milk of choice
1/4-1/2 t. garlic powder
1/2 t. onion powder
1/4-1/2 t. pepper
3/4 t. fine grain sea salt, or to taste
1 T. lemon juice
fettuccine
parsley (optional garnish)

But cauliflower florets in a large pot and cover with water. Bring to a low boil and cook 3-7 minutes or until fork tender. Drain.

Meanwhile, add oil to a skillet and saute the garlic over low heat 4-5 minutes until soft and fragrant, but not browned.

In a blender or food processor, add drained cauliflower, sauteed garlic, nutritional yeast, milk, garlic powder, onion powder, pepper, and salt. Blend until totally smooth.

Bring a large pot of water to a boil. Add fettuccine and cook until desired tenderness. Drain. Combine pasta and sauce in large pot over medium-low until heated through. Season with salt and pepper to taste. Serve with parsley, if desired.

Makes three cups of sauce.

Notes: We double the recipe and use one pound of pasta. We prefer it without parsley.


Friday, July 7, 2017

GARLIC LIME CHICKEN


~ Saving Dinner

1/8 t. cayenne
1/8 t. paprika
1/2 t. salt
1/2 t. pepper
1/2 t. onion powder
1/2 t. thyme
1 t. garlic powder
4 boneless skinless chicken breasts
1 1/2 T. butter
1 1/2 T. olive oil
3 T. lime juice
1/3 c. chicken broth

Mix first seven ingredients together, then sprinkle on both sides of chicken breasts.

In a skillet over medium-high heat,  heat butter and olive oil together. Saute chicken in oil and butter until golden brown, about five minutes per side. Remove from skillet and keep warm.

Add lime juice and broth to skillet, stirring in any browned bits stuck to the bottom of skillet. Cook until slightly reduced, then return chicken to skillet and coat with sauce before serving.

Notes: We sprinkle half of the seasoning blend on one side of the chicken breasts, whichever side will go down in the skillet first, then sprinkle the second half on the other side right before flipping the breasts over.