Category Archives: Fall/Winter Favorites

December 27, 2019 · 2:40 pm

Brussels Sprouts With Pistachios and Lime

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INGREDIENTS:

2 lb.           Brussel Sprouts, small and trimmed

3 Tbs.         Vegetable Oil

tt                 Kosher Salt and Freshly Ground Pepper

3 Tbs.          Butter, unsalted

3 Tbs.         Pistachios

2 Tbs.          Date Molasses or Honey

1 tsp.           Honey

1/2 ea          Zest of Lime

2 Tbs.          Fresh Lime Juice

1/2 tsp.        Red Pepper Flakes, crushed

tt                  Lime Wedges (for serving; optional)

DIRECTIONS:

Place a rack in the lower third of oven; preheat to 450 degrees. Toss brussels sprouts and oil in a large bowl to coat; season with salt and pepper. Roast brussels sprouts on a rimmed baking sheet 15 minutes, then shake baking sheet to loosen them. Continue to roast until deeply browed all over, 5-10 minutes longer. Reduce oven temperature to 350 degrees and roast another 10 minutes. Shake baking sheet again, then roast brussels sprouts until the tip of a small knife easily slides through, 5-10 minutes longer (total cook time will be 35-45 minutes.)

Melt butter in a large skillet over medium heat. Once butter starts to foam, add pistachios and a pinch of salt and cook, stirring often, until nuts are golden brown and butter solids are browned, about 4 minutes. Remove from heat.

Using a slotted spoon, transfer nuts to paper towels; let cool. Coarsely chop.

Meanwhile, bring date molasses, honey and lime juice to a simmer in same skillet over medium heat (this will happen quickly), swirling pan to emulsify. Add 1 Tbs water and swirl to emulsify, scraping up browned bits with a wooden spoon. Add brussels sprouts; toss to coat.

Transfer brussels sprouts to a platter. Toss nuts, lime zest, red pepper flakes and a pinch of salt in a small bowl to combine; scatter over brussels sprouts. Serve with lime wedges if desired.

Do Ahead: Brussels sprouts, glaze (without water), and pistachio mixture can all be made 3 hours ahead. Do not combine. Reheat glaze over medium heat until bubbling before adding water and brussels sprouts.

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Filed under Fall/Winter Favorites, Holiday Menus, Vegetarian Fare

June 10, 2019 · 3:50 pm

Chicken Piccata

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INGREDIENTS:

4 (6 oz)            Chicken Breasts, skinless, boneless halves

1/2 cup             All-Purpose Flour, divided

1/2 tsp               Kosher Salt

1/4 tsp               Black Pepper, freshly ground

2 1/2 Tbs           Butter, divided

2 Tbs                  Olive Oil, divided

1/4 cup               Shallots, finely chopped

4 medium          Garlic Cloves, thinly sliced

1/2 cup                White Wine, dry

3/4 cup                Chicken Broth, fat-free, lower-sodium, divided

2 Tbs                    Lemon Juice, fresh

1 1/2 Tbs             Capers, drained

3 Tbs                   Flat-leaf Parsley, fresh and coarsely chopped

DIRECTIONS:

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet. Place 1 teaspoon flour in a small bowl, and place remaining flour in a shallow dish. Sprinkle both sides of chicken evenly with salt and pepper. Dredge chicken in flour in shallow dish; shake off excess.

Melt 1 tablespoon of butter in a large skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add chicken to pan; sauté 4 minutes on each side or until done. Remove chicken fro pan; keep warm.

Heat remaining 1 tablespoon oil in pan; swirl to coat. Add shallots to pan; sauté 3 minutes, stirring frequently. Add garlic; sauté 1 minute, stirring constantly. Add wine; bring to a boil, scraping pan to loosen browed bits. Cook until liquid almost evaporates, stirring occasionally. Add 1/4 cup broth to reserved 1 teaspoon flour; stir until smooth. Add remaining 1/2 cup broth to pan; bring to a boil. Cook until reduced by half (about 5 minutes). Stir in flour mixture; cook 1 minute or until slightly tick, stirring frequently. Remove from heat; stir in remaining 1 1/2 tablespoons butter, juice and capers. Place 1 chicken breast half on each of 4 plates; top each serving with about 2 tablespoons sauce. Sprinkle each serving with about 2 teaspoons parsley.

 

 

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Filed under Chicken Dishes, Fall/Winter Favorites, What's for Dinner?

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Chicken Cacciatore

a0e247f3-7e35-4283-b246-c96ab6736cceINGREDIENTS:

1 Whole          Chicken, cut into serving pieces (3-4 lbs)

2 Tbs.               Olive Oil

1 cup                Onion, sliced thin

1 clove             Garlic, sliced thin

1/3 cup            White wine

1 1/2 cup         Roma Tomatoes, peeled and chopped (about 8)

tt                      Salt and Pepper

DIRECTIONS:

Wash and dry the chicken pieces.

In a pan large enough to hold the chicken pieces, put the oil and onions in the pan and turn the heat to medium. Cook the onions, stirring occasionally, until the onion becomes translucent. Add the garlic and the chicken pieces, skin side down. Cook until the skin forms a golden crust, then turn over and cook the other side until it becomes golden.

Add salt and pepper, turning the chicken pieces over 2 or 3 times. Add the wine and let the mixture simmer until half of the wine is evaporated.

Add the tomatoes and lower the heat to a bare simmer. Cover with the lid and slightly ajar. Turn and baste the chicken occasionally. If the liquid in the pan dries up, add 2 tablespoons of water. Continue cooking until the chicken is easily pulled off the bone, about 40 minutes.

NOTE: The entire dish can be prepared up to two days in advance. Reheat before serving.

 

 

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January 25, 2019 · 2:01 pm
December 31, 2018 · 7:10 pm

Vegan Cheese Ball

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INGREDIENTS:

1 1/2 cup          Raw Cashews, soaked for at least 3 hours, drained and rinsed.

1/4 tsp              Lemon Zest

2 Tbs                Fresh Lemon Juice

1 Tbs                Nutritional Yeast

1 clove             Garlic

1/4 tsp             Onion Powder

1/4 tsp             Fine Sea Salt, plus more as needed

1/4 tsp             Pepper

1 1/2 tsp          Thyme, dried

1 1/2 tsp          Rosemary, dried

1/2 cup            Pistachios, shelled, roasted, salted and chopped

1/4 cup            Cranberries, dried

4 to 6                Belgian Endives, ends trimmed and leaves separated

INSTRUCTIONS:

In a food processor, combine the cashews, lemon zest, lemon juice, nutritional yeast, garlic, onion powder, salt and pepper and process until smooth, about 2 minutes, scraping down the sides with a spatula every so often, Add the thyme and rosemary and pulse until herbs are well distributed. Taste and season with more salt as needed.

Line a small bowl with a cheesecloth or plastic wrap and add the cheese. Using the cheesecloth or plastic, for the cheese into a ball. Refrigerate until firm, at least 30 minutes.

Spread the pistachios and cranberries over a shallow baking dish or large plate.

Remove the cloth or plastic from the cheese ball and gently roll the cheese ball over the pistachios and dried cranberries, pressing them in. Continue until the cheese ball is coated all of the way around.

Transfer the finished cheese ball to a serving platter and serve with the endive leaves or crackers of your choice.

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Filed under Blender Bests, Fall/Winter Favorites, Holiday Menus, Inspiralized, Party Picks, Vegetarian Fare

December 31, 2018 · 6:55 pm

Roasted Acorn Squash with Pomegranate and Pistachios

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INGREDIENTS:

1 ea            Acorn Squash, peeled and sliced into half rings

2 Tbs         Grapeseed Oil or Cooking Oil of Choice

1 Tbs.         Cumin

tt                 Salt and Pepper

1/2 cup      Pomegranate Arils (about 1/2 fruit)

1/4 cup      Pistachios, shelled and roughly chopped

INSTRUCTIONS:

Preheat oven to 400 degrees and prepare a baking sheet. Combine squash, oil, cumin and salt and pepper in a large mixing bowl and then spread mixture on baking sheet. Place on center rack of oven and back until squash is tender and golden brown, about 30 minutes.

Remove baking sheet from oven transfer squash to serving dish, and sprinkle with pomegranate arils and chopped pistachio before serving.

 

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Filed under Fall/Winter Favorites, Holiday Menus, Party Picks, Vegetarian Fare

December 29, 2018 · 1:56 pm

Roasted Sweet Potato Salad

31432882-2565-4641-AC0E-4ABCFCDBC075INGREDIENTS:

2 sm          Sweet Potato, diced

1/2 md      Red Onion, thinly sliced

1/4 tsp      Black Pepper, ground

1/2 tsp     Cinnamon, ground and divided

1/2 cup    Balsamic Vinegar

1/4 cup    Honey

2 Tbs       Fresh Chives, finely chopped

4 cups     Baby arugula (or power greens mix)

3 md       Radishes, sliced paper thin

INSTRUCTIONS:

Preheat the oven to 400 degrees F. In a medium bowl toss together the sweet potatoes, onion, pepper and 1/4 teaspoon of cinnamon. Transfer to a parchment paper-lined baking sheet and roast until tender, about 45 minutes.

Meanwhile, whisk together vinegar, honey, remaining 1/4 teaspoon of cinnamon and chives in a medium bowl. Toss together arugula/greens and radishes in another medium bowl. To serve, arrange arugula/greens mixture on plates. Toss sweet potato mixture in balsamic mixture and spoon over arugula/greens.

 

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Filed under Fall/Winter Favorites, Holiday Menus, Sensational Salads, Starters, Vegetarian Fare

December 25, 2018 · 10:43 pm

Breakfast Bowl with Sweet Potatoes and Turmeric Egg

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INGREDIENTS:

3/4 tsp          Garlic Powder

1/4 tsp           Cayenne Pepper

3/4 tsp          Smoked Paprika, plus more for serving

3 Tbs             Olive Oil, plus more for drizzling

1 md             Sweet Potato, cut into 3/4 inch pieces

1 md            Garnet yam, cut into 3/4 inch pieces

1 sm             Red Onion, chopped

tt                   Kosher Salt, Freshly Ground Pepper

12 slices       Bacon (about 12 ounces)

1 tsp              Oregano, finely chopped

1/4 cup         White Vinegar, distilled

2 tsp              Turmeric, ground

4 lg                Eggs

8 oz              Baby Greens (about 10 cups)

1 cup            Dill Sprigs

1 cup             Parsley Leaves with tender stems

3 Tbs             Lemon Juice, fresh

1 ea               Avocado, quartered lengthwise, thinly sliced

tt                   Smoked Sea Salt (for serving, optional)

INSTRUCTIONS:
Place a rack in the center of the oven and preheat to 425 degrees. Whisk garlic powder, cayenne, 3/4 tsp paprika and 3 Tbs oil in a large bowl. Add sweet potato, yam and onion and toss to coat. Season with kosher salt and pepper, Spread out sweet potato mixture on a parchment-lined rimmed baking sheet. Place bacon on a separate parchment-lined baking sheet. Roast, tossing sweet potato mixture halfway through, until bacon is brown and crisp and sweet potato and yam are golden brown in spots, 12-14 minutes for bacon and 25-30 minutes for sweet potato mixture. Remove sweet potato hash from oven and toss with oregano,.

Pour 2″ water into a large saucepan and bring to a boil; reduce heat so water is at a gentle simmer and add vinegar and turmeric. Crack an egg into a small bow and gently slide egg into water. Repeat with the remaining eggs, waiting for the whites of the eggs in water are opaque before adding the next egg (about 30 seconds apart). Poach until whites are set but yolks are still runny, about 3 minutes. Using a slotted spoon, transfer eggs to paper towels as they are done and let drain.

Toss greens, dill, parsley, lemon juice, and bacon in a large bowl. Drizzle with oil, season with kosher salt and pepper, and toss again.

Divide salad among bowls and top each with sweet potato hash, avocado and a turmeric poached egg. Sprinkle with sea salt, if using and more paprika.

 

 

 

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Filed under Breakfast Bests, Fall/Winter Favorites, Holiday Menus

December 25, 2018 · 7:15 pm

Pizza Rolls

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INGREDIENTS:

14-16 oz          Pizza Dough

1 cup               Pepperoni, sliced

2 cups             Mozzarella Cheese, shredded

2 Tbs               Butter

1/2 tsp             Garlic Powder

1/2 tsp              Italian Seasonings

tt                       Parmesan Cheese, grated

AN                   Marinara, for dipping

INSTRUCTIONS:

Preheat oven to 400 degrees. Roll pizza dough into a rectangle about 10 x 14 inches. Sprinkle dough with pepperoni and mozzarella.

Starting with the long end roll up the dough tightly,. Slice into 1-inch pieces. Place rolls on lightly greased or parchment baking sheets,

For the glaze: In a small bowl combine the melted butter, garlic powder and Italian seasonings. Brush over rolls.

Bake for 10 minutes or until browned on top. Sprinkle with parmesan cheese if desired. Serve with warm marinara sauce for dipping.

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Filed under Comfort Cuisine, Fall/Winter Favorites, Holiday Menus, Party Picks, What's for Dinner?

December 25, 2018 · 6:56 pm

Spaghetti Squash Fideos

INGREDIENTS:

1 Tbs         Olive Oil, extra-virgin

2 (3-in)     Mexican Chorizo Link, casings removed, sliced into 1/4 in thick rounds

1/4 cup      Yellow Onion, chopped

3 cloves     Garlic, minced

1 each        Red Bell Pepper

1 lg             Spaghetti Squash, cooked, scraped into noodles and squeezed of excess moisture

1/4 tps       Smoked Paprika

tt.                Fine Sea Salt and Pepper

1 lb.            Shrimp, medium, peeled, tails left on and deveined

1/2 tsp       Sweet Paprika

1/4 cup     Curly Parsley, freshly chopped for garnish

DIRECTIONS:

Heat the olive oil in a large skillet over medium-high heat. When the oil is shimmering add the chorizo and cook until browned, about 5 minutes. Using a slotted spoons, transfer to a plate. Add the onion, garlic and bell pepper to the skillet and cook until softened, about 5 minutes. Add the spaghetti squash noodles, smoked paprika, and cayenne and season with salt and black pepper,. Cook for 3 minutes, until the squash is warmed through. Return the chorizo to the skillet and toss well to combine.

Season the shrimp with salt, black pepper and the sweet paprika. Nestle the seasoned shrimp into the skillet and cover. Cook until opaque, 3 to 4 minutes,. Uncover the videos and toss well,

Divide among four plates, garnish with parsley and serve.

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Filed under Comfort Cuisine, Fall/Winter Favorites, Inspiralized, What's for Dinner?

March 7, 2018 · 1:34 pm

Valentine’s Day Overnight Oats with Raspberry Chia Jam

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INGREDIENTS (Jam):

1 cup          Raspberries, fresh or frozen

1 tsp           Coconut Oil

1 Tbs          Chia Seeds

1 Tbs          Honey or Maple Syrup

INGREDIENTS (Overnight Oats):

1 cup           Steelcut Oats

2 Tbs           Chia Seeds

3/4 cup        Almond Mild

1 Tbs            Honey or Other Sweetener

DIRECTIONS (Jam):

For the jam, place your raspberries and coconut oil in a saucepan on medium heat. Stir until the berries have turned mushy and the juices are coming out, about 4-5 minutes. Add the honey/syrup and chia seeds. Keep stirring until it reaches your desired consistency (about 5-10 minutes) and then remove from the heat. Allow to cool down and then scoop into a container/jar and place in the fridge.

DIRECTIONS (Overnight Oats):

In a slow cooker, combine the oats, chia seeds, almond mild and sweetener in a bowl. Mix together until everything is interspersed (especially the chia seeds). Slow cook for one hour and then place on cancel/warm overnight.

In the morning place in a serving dish (ramekin etc) and add more milk if more moisture is needed. Top with raspberry jam, fresh berries or whatever else you desire.

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Filed under Breakfast Bests, Fall/Winter Favorites, Holiday Menus