Brussels Sprouts Bacon Salad

Do you ever eat leftover salads and actually enjoy them?  You’ll LOVE this salad the first, second and even third time around- IF there are enough leftovers.  (But there probably won’t be, so don’t count on it).  Leftover salad is one of those things I often eat as a last resort when fridge hunting for a snack. This salad changed all of that.  And then there is the raw brussels sprouts factor.  I was doubtful.  Trust me on this one.  It’s worth the risk! And yes, while technically I believe brussels sprouts are out of season at the moment, I just could not resist sharing this recipe. 

Brussels Sprouts Bacon Salad

Ingredients:
6 slices applewood (uncured) bacon
12 oz brussels sprouts, trimmed and shredded
1/4 cup sliced almonds, toasted
1/4 cup dried cranberries
for the dressing:
1/4 cup olive oil
1/4 cup apple cider vinegar
1 lemon, juiced
2 tablespoons sugar
freshly ground black pepper

1. Preheat your oven to 425. Place bacon on an un-coated cooling rack set on a cookie sheet.  Cook bacon for about 15-20 minutes- or until crispy. When done, place bacon on paper towel lined plate to cool.
2. To prepare the dressing: whisk together the olive oil, apple cider vinegar, lemon juice, sugar, and black pepper.  Set aside.
3. Cut bacon into fine bits.
4. Reserve a tablespoon of almonds and dried cranberries for garnish.
5. Prepare your salad by tossing brussels sprouts with remaining almonds, dried cranberries and bacon, pour dressing on the salad and toss.
6. Sprinkle with almonds and dried cranberries. Serve and enjoy!

 

Note:
To prepare this salad in advance, prep brussels sprouts, cook bacon, and store ingredients separately, assembling the salad before serving.

Feta Frittata

Frittata.  Hard to go wrong with some good ‘ole cheese (non dairy of course), and assorted delicious fresh vegetables mixed with egg.  Why Frittata?  Because it comes together quick and is usually a tummy pleaser.  I worked with the ingredients on hand, so if you are inspired you can always sub out vegetables for other favorites. And it’s not your imagination, this recipe is strikingly similar to a previous post (found here) but I like to think this one is equally as tasty and perhaps a bit easier.  But that is just me! 

Feta Frittata

Ingredients:
9 eggs
1 cup diced baby bella mushrooms
2 cups fresh baby spinach
1 cup cherry tomatoes, quartered
1/2 cup feta (made with goats milk)
1 tablespoon sriracha hot sauce
vegetable oil
pinch kosher salt
fresh ground pepper to taste

1. Preheat your broiler on high heat.
2. Whisk eggs, salt, pepper and sriracha in a bowl.
3. In a cast iron skillet on the stove, heat a tablespoon or two of vegetable oil and saute the mushrooms until soft.  Add the spinach and heat until the spinach wilts.
4. Add the whisked eggs and cherry tomatoes to the skillet.  Cook on medium heat for 5-6 minutes, scraping the bottom of the skillet with a spatula for the first few minutes until the eggs begin to set.
5. After the eggs are almost all the way set, cook an additional 2-4 minutes on the stove  then, turn off stove, sprinkle the feta on top of the egg mixture.
6.  Place frittata in oven and broil for 5 minutes, or until eggs are firm and cheese begins to brown.
7. Serve immediately from the cast iron OR transfer to plate to serve later.

 

Chocolate Crinkle Mini Muffins

More mini muffins!  These are little bursts of flavor in your mouth that just keep giving, so you just keep eating, and eating, and eating!  But the good news is, they aren’t as bad for you as the traditional muffin so your waist line shouldn’t bear the brunt of over-indulging.  As you scan the ingredient list, don’t scoff at the banana. One measly banana does not justify skipping over to the next recipe. I will admit, I am the first one to avoid banana in baking- but not this time around. Try this recipe out, you’ll never even notice the banana! (And it’s the perfect solution for that one over ripe banana you can’t bear to eat but aren’t ready to chuck either). 

Chocolate Crinkle Mini Muffins

(Makes about 24 mini muffins)

 

Ingredients:
2/3 cup sugar
1 banana
1 1/2 cups flour
1/4 cup cocoa powder
2 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1/4 cup canola oil
3/4 cup almond milk
1 teaspoon vanilla extract
1/2 cup powdered sugar

1. Preheat the oven to 350 degrees. Prepare your muffin tin by spraying with vegetable oil.
2. In a large bowl, smash the banana.  Add the sugar, and mix well.
3. Add the canola oil, almond milk and vanilla extract to the banana sugar mixture.  Mix to combine ingredients.
4. In a separate, small bowl. Add your dry ingredients and mix: flour, cocoa powder, baking powder, salt and cinnamon.
5. Gradually add the dry ingredients to the large bowl of wet ingredients, stir gently.
6. Fill muffin cups about 2/3 full.
7. Bake about 15 minutes, until a toothpick inserted into the center comes out clean.
8. Allow muffins to cool about 15 minutes in tin before removing and rolling them in the powdered sugar, coating the entire muffin.
9. Allow to finish  cool on a wire cooling rack.
10. Enjoy!

 

Cinnamon Sugar Mini Muffins

These are the perfect snack food for all ages.  Adults, teens, toddlers… and they could not be  much easier to make.  They are dense little bites of goodness.  And bonus points because they are bite size! 

Cinnamon Sugar Mini Muffins

(Makes about 24 mini muffins)
Ingredients:
1 3/4 cups flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
3/4 cup applesauce (unsweetened)
3/4 cup sugar
3/4 cup almond milk

For the topping:

1/4 cup melted dairy free butter substitute (earth balance)
3/4 cup sugar
1 teaspoon cinnamon

 

1. Preheat the oven to 350 degrees. Prepare your muffin tin by spraying with vegetable oil.
2. In a large bowl, combine the flour, baking powder, salt and spices.
3. In a separate bowl, combine the applesauce, milk and sugar.
4. Gradually add the applesauce mixture to the dry mixture, stir until its well mixed and lumpy.
5. Fill muffin cups about 2/3 full.  Bake for 20 minutes, or until muffins begin to brown a tiny bit.
6. Mean while, prepare your topping by combining the sugar and cinnamon.  Melt the butter substitute in a separate small bowl.
7. When muffins are done, remove from muffin tin immediately and begin coating them with topping.  To do this, dip each muffin in the melted butter and then dip it in the sugar and cinnamon mixture.
8.  Allow to cool on a wire cooling rack.
9. Enjoy!

 

Sweet Roasted Chick Peas

Is it snack time yet?  It is always snack time  in my house.  And I’m the first to admit that on the go (and sometimes not so much but instead just plain ravenous) I’ll grab and consume just about anything that isn’t tied down- regardless of its nutritional value, or lack thereof.  Enter Sweet Roasted Chick Peas. Consume until your little heart is content!

Sweet Roasted Chick Peas

Ingredients:

1 lb 13 oz chick peas
4 tablespoons maple syrup
1/2 teaspoon cinnmon
1/4 teaspoon nutmeg
1 tablespoon olive oil
1 tablespoon coconut oil

 

1. Rinse and dry the chick peas.
2. Preheat the oven to 400 degrees.
3. Place the chick peas on a lined baking sheet (I recommend a silpat or parchment paper).
4. In a small saucepan, mix the syrup, oil, and spices stirring over low heat.
5. Drizzle the sauce over the chickpeas, tossing them to coat evenly.
6. Bake at 400 degrees for 30 minutes, turning at the halfway mark to re-coat the chick peas.
7. Increase the oven temperature to 425 degrees, and roast until brown and the desired  crunchiness is achieved (turning as needed).
8. Serve immediately or store in airtight container and snack as needed!

Moroccan Spiced Eggplant Stew

I am trying to venture into unchartered territories by introducing foods and flavors to our food repertoire that we have traditionally not eaten with regularity.  Kale falls into that category.  The process goes something like this: purchase new ingredients, unpack said ingredients into my fridge and cabinets, scour the internet and cookbook collection for inspiration and direction on what to do with my new found foods.  I’ve been met with mixed success.  This dish is simple and packed with nutritious goodness and flavor.  I really like how the vinegar soaked raisins turn into little flavor bombs in the stew. I served this dish over bulgur- but it would be equally delicious with rice or quinoa. 

Moroccan Spiced Eggplant Stew

Ingredients:
1 eggplant, peeled and cut into 1/2in cubes
1 sweet onion, diced
2 cloves of garlic, minced
1 teaspoon smoked paprika
2 teaspoons ground cumin
1 teaspoon ground turmeric
1 15oz can diced tomatoes (low sodium)
¼ cup red vinegar
½ cup raisins
1 ½ cups veggie stock
4 cups kale,  stemmed and chopped (this is about 1 bunch)
olive oil

1. Prep your eggplant by salting it and allowing it to sit (this pulls the excess water out).
2. In a large pan (I used one of my dutch ovens), sauté the onions with olive oil until they begin to brown.  Add the dry spices, heat until fragrant.  Add the minced garlic to the pan and sauté for one minute.
3. Rinse your eggplant, pat dry and add to pan.  Cook for about 5 minutes- occasionally stirring.  Add the tomatoes (with juice) and veggie stock, gently stir.  Cover and allow ingredients to simmer for 20 minutes.
4. Meanwhile, add your raisins to the vinegar, allowing them to soak.  Once the eggplant has started to thicken, add the raisins (but not any extra vinegar).  Gently stir in the kale and cook on medium heat until the kale begins to wilt.
5. Serve immediately over rice, quinoa or bulgur.

Inspiration for this recipe came from Nicole Burley’s Meatless Mondays.

Stir-Fry Sesame Broccoli and Tofu

Tofu.  That strange food I would never have dared to bring to my lips (let alone swallow) when I was a kid.  Those days are ancient history.  Tofu has become a grocery store staple, you can usually find a block in my cheese drawer.  What else is a dairy free girl suppose to keep in there?  Combine tofu with my all time favorite ingredient, broccoli, and we have a winning meal.  This stir-fry is pretty easy and doesn’t require bizarre ingredients. If you can’t find mini corn, sub other veggies of your choice like water chestnuts, sweet pepper, onion etc.  

Stir-Fry Sesame Broccoli and Tofu

Ingredients:
1 block firm tofu
3 cups broccoli florets (bite size)
8 oz mini corn
vegetable oil
3 cloves garlic, minced
¾ cups vegetable stock
2 tablespoons sesame oil
soy sauce, to taste
1 tablespoon sesame seeds
1 teaspoon arrowroot

1. Prepare the tofu by removing it from its packaging, draining it, and cutting it into large 1 inch blocks.  Heat a small sauce pan of water until it is boiling, then remove the pan from the heat and place the tofu in the hot water.  Allow the tofu to sit in the hot water until you are ready to use it, and then carefully drain the tofu. 
2. Meanwhile, in a large sauté pan or wok, heat 1-2 tablespoons of vegetable oil.  Sauté the minced garlic on medium heat. 
3. On high heat, add the mini corn and sauté until they begin to brown. 
4. Add the broccoli and sauté on high heat until the broccoli is tender.  Remove the vegetables from the pan and set aside.
5. Turn the heat down to medium, add the vegetable stock, sesame seeds and arrowroot to the pan, whisking constantly until the broth thickens.
6. Add the vegetables and tofu to the stove, heat until the tofu is hot.
7. Drizzle with sesame oil, and season with soy sauce to taste.  Serve over rice or noodles. 

Cinnamon Raisin Bread (no knead)

This is a bread that smells absolutely amazing while baking… no really… better than a plain ‘ol white loaf… it’s wonderful. And this review comes from someone (yours truly) who doesn’t even like cinnamon raisin bread (true story).  The best part about this loaf- it’s even better after it begins to go stale and you use it to make french toast.  But good luck with that- my tip- just make two loaves to start and then you have an entire loaf devoted to french toast.  

Cinnamon Raisin Bread (no knead)

Ingredients:
3 cups white bread flour
½ teaspoon active dry yeast
½ teaspoon salt
1 teaspoon Diastatic Malt Powder (optional)
½ cup brown sugar
¾ cup raisins
1 ½ cups cold water
3 teaspoons cinnamon

1. In a large bowl, combine flour, yeast, salt, diastatic malt powder, raisins and half (1/4 cup) of the brown sugar.
2. Add water and mix until the dough is shaggy, add more water as needed (I’d recommend adding in tablespoon increments).
3. Cover loosely with plastic wrap and let it rest for 12-24 hours.
4. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice- sprinkling with cinnamon before each fold.
5. Transfer the dough to a container similar to the one you are using to bake (this helps shape the dough, if you are using a dutch oven to bake, try using another pot or bowl to allow the dough to rise before baking).
6. Cover loosely with plastic wrap and let rest about 2 hours.
7. During the last 30 minutes of your rest time, put 3-4 quart heavy covered dutch oven in oven, preheat oven to 450 degrees.
8. Carefully remove dutch oven pot from oven, remove the lid and transfer dough 
    with parchment paper) to it. Sprinkle dough with remaining brown sugar.
9. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is golden brown. Cool on a rack.
10. Allow bread to completely cool before slicing and serving.

Ahh, yes… Welcome 2014

Thanksgiving has come and gone. Christmas has come and gone. New Years has come and gone. In that time span under our roof we’ve experienced many of the adventures life has to offer, including but not limited to sickness, sadness, and vulnerability. The one constant during all that… FOOD!

Food brings me comfort, and I am not alone in that experience. As a friend would say.. Food is bond. The menu of my recent past reads like a google map of local take out eateries. My fridge stands abandoned in the kitchen.  My stove dusty with the crumbs of the holidays. My oven cold and uninviting.  These observations are accompanied by a sense of guilt. Multiply that by the effort to lead a dairy free life and I’d consider that enough guilt for any Italian mother.

Sometimes that is just life, and recently that is my life.  That doesn’t stop me from savoring my meals and licking every last tasty morsel  from my styrofoam take out container. The point of all this? I’m not sure. Life has gotten in the way of one of my favorite pastimes- crafting in the kitchen, and it’s taken me a few meals to fully accept that and move on.  I guess I’m ready to move on, forgive, and refocus.

As as for that guilt. I’m only human and I’m doing the best that I can. We take what life throws at us and do what it takes to carry on. Me? I’m carrying on and plotting my return to the kitchen with a vengeance. So enjoy your take out guilt free for a  while longer and know you are in good company.

Sweet Potato Bison Chili

You read correctly… this recipe calls for ground bison.  Try not to scoff before you taste it. Bison is a delicious alternative to beef- its leaner and full of flavor.  This chili has a long ingredient list, and few spices- the flavorful ingredients speak for themselves, creating a very tasty, hearty dish that is sure to please any crowd!

Sweet Potato Bison Chili 

Ingredients:

Canola oil
1 lb ground bison1 large onion, chopped
1 orange bell pepper, chopped
1 hungarian hot pepper, minced
2 cloves of garlic, minced1 14.5 oz fire roasted diced tomatoes
1 12 oz can pilsner beer
1 cup beef stock
¼ cup hot Mexican chili powder
2 large sweet potatoes, peeled
4-5 dashes Franks hot sauce
1 15.5 oz black beans low sodium, drained and rinsed
1 15.5 oz  northern white beans, drained and rinsed
fresh ground black pepper, to taste

1. Heat a few tablespoons of canola oil in a large pot on the stove on medium heat (I’d recommend using your dutch oven).  Saute the onion and bell pepper until they are soft (about 3 minutes).  Add the minced garlic, cook for 30 seconds, then gently add the bison meat.  Stir as needed until the meat begins to brown and is no longer raw (about 1 minute).  Add the chili powder, cook for another 30 seconds.
2. Pour the beer into the pot and allow ingredients to begin to simmer.  Add the diced tomatoes (with juice), cook uncovered for 5 minutes.
3. Meanwhile, peel and cut the sweet potatoes into ½ inch pieces.  Add the sweet potato, fresh hot pepper, and hot sauce to the pot.  Reduce the heat to low and allow the chili to simmer, uncovered for 30 minutes, stirring occasionally.
4. Add the black and white beans along with the black pepper (to taste) to the pot, stir, cover the pot and cook for additional 20-30 minutes.
5. Serve and enjoy!