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.

 

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!

Back to Basics: Quinoa

Quinoa.  A mysterious food that has recently gained popularity and is becoming more common.  Let’s debunk some of the mystery surrounding this  so called Superfood.  Not only is quinoa very simple to make, it is both nutritious and delicious! It pairs well with just about anything- it is often prepared like rice and can often be used as a substitution for rice.  First, let’s cover the basics.  

Pronunciation: Quinoa: Kin-wa. 
What is it? Quinoa is a seed.  
Nutrition: Quinoa contains calcium, phosphorus, iron, fiber, magnesium. It is also considered a good source of protein. 
Where to find quinoa: Quinoa can now be found in most large grocery stores. Check by the rice and grain section, if all else fails check the natural/organic food section.  It can be purchased in pre-packaged amounts or sometimes in bulk.  (Like rice)

How to make quinoa:

Ingredients:
1 cup dry quinoa
2 cups water

1. Rinse the quinoa under cold water.  (otherwise it gets too mushy when prepared)
2. Add quinoa and water to small sauce pan, uncovered bring to a boil.
3. Reduce to a low simmer, cover and allow to simmer for 15-20 minutes (or until most of the water has been absorbed).
4. Remove from heat, “fluff” with a fork and allow to sit for 5-10 minutes before serving.

Serving suggestions and variations:

• Substitute veggie or chicken stock for water
• Substitute lite coconut milk for water
• Add spices or cooked veggies to quinoa before cooking
• Add dried fruit to quinoa before cooking

Easy Egg Frittata

I have been caught in a brunch vortex.  It seems I keep getting invited to and hosting brunch.  When it comes time to plan the menu I’m always stumped and am not sure how to pull together a cohesive menu that bridges the gap between traditional breakfast food and light lunch fare.  This recipe is my answer.  It is a very simple frittata that can be made in advance and reheated or served at room temperature depending on time and preferences.  And of course, it has the added bonus of being dairy free, just be sure to double check your Feta.  (French feta is usually made with sheeps milk, but cows milk has a way of sneaking in when you aren’t looking!)

*Since originally posting this recipe I’ve updated the cooking instructions!

Easy Egg Frittata
 
Ingredients:
8 eggs
2 cups fresh baby spinach (stems removed, loosely packed)
1 cup red onion (chopped)
1 ½ cups shitake mushrooms (chopped)
1 ½ cups baby bella mushrooms (chopped)
¾ cups French feta cheese
Olive oil
Salt and pepper
 
*measure the veggies raw

1. Preheat oven to broiler setting (usually to broil “hi” or around 500 degrees). to 400 degrees.
2. Sauté mushroom and onion (but careful not to over cook them).  Cook the onion just until soft- keeping some of the red color.
3. When the mushroom and onion are done, remove from heat and transfer to bowl, toss with fresh spinach (while the mushroom and onion are still warm).
4. Whisk the eggs with the salt and pepper.
5. Mix eggs in with the veggies.
6. Prepare an 8inch glass or ceramic pie pan by spraying with oil.
7. Pour egg mixture into the pie pan, evenly sprinkle feta on top.
8. Bake for about 10 minutes or until the egg has set is no longer runny (check my cutting a little sliver in the center of the frittata).
9. Serve warm or save and serve later (warmed or at room temp).

Strawberry Spinach Salad

Summer is coming to a close, but I am not quite ready to let go just yet.  I am holding on by making some of my summer favorites in the kitchen- such as easy salads like this Strawberry Spinach Salad.  It is so yummy, and it really woes a crowd.  I even think it tastes like summer, but that’s just me. 

Strawberry Spinach Salad

Ingredients:

Salad:

4-5 cups fresh baby spinach
1 cup strawberries, hulled and sliced thin (about 8 large strawberries)
1 avocado, cut into chunks (optional)
¼ cup almond slices
¼ cup dried cranberries

Dressing:

Juice from 1 fresh lemon
2-4 tablespoons extra virgin olive oil
2 cloves garlic, minced
freshly ground pepper

1. Add spinach to a large serving bowl.  Sprinkle with strawberries, avocado, almonds and dried cranberries.
2. Whisk dressing ingredients together in a small bowl.  Pour over salad, toss lightly.
3. Serve immediately.

Grilled Beet Salad

Beets.  You either love ’em or you hate ’em.  I am a recent convert from the hate to the love side.  I’d recommend fresh beets over canned ones- beets out of a can just don’t do the fresh vegetable justice, and this one deserves attention.  You can do a lot with beets and they pack a powerful punch when it comes to presentation- so give it a try!

Grilled Beet Salad

Ingredients:

6 large (or 8 medium) size beets, washed with greens removed
extra virgin olive oil
kosher salt
ground black pepper
1/3 cup walnut pieces
4 ounces goat cheese, crumbled
1 15oz can mandarin oranges, drained

1. Preheat grill on high.
2. Peel the beets, slice into ¼ – ½ inch round slices.
3. Toss the beet slices with olive oil, season with kosher salt and pepper. Spray the grill with vegetable oil.  Place the beets on the grill and cook for about 5 minutes per side or until the beets are tender. Remove from grill, allow to cool.
4. Arrange beets in center of serving platter, arrange mandarin oranges around beets.  Sprinkle salad with goat cheese crumbles and walnut pieces.
5. Serve immediately.

Tips: The beets can be grilled in advance and the salad assembled moments before serving.

Roasted Corn Guacamole

This is a variation of a theme- Guac with Roasted Corn.  Its creation has a story, of course.  My intention was to make some tried and true guacamole dip to have, not to mention I had 3 avocados in the fridge.  Well, turns out the avocados were just a bit past their prime (understatement) and a trip to the grocery store was out of the question.  I salvaged what I could and was left with the ready minced ingredients for guacamole plus about 1/2 the necessary avocado   What to do?  I rummaged the fridge- nothing, on to the freezer- AH HA!  I spotted a forgotten bag of frozen corn.  I defrosted some corn, and roasted it in the toaster oven  (yes, at this point I was too lazy to preheat and use the oven).  Goes to show you, sometimes the tasty treats in the kitchen come from the most unexpected inspirations and turn of events. (And since it’s corn season, some fresh rosted corn would be absolutely DELISH in this recipe.)

Roasted Corn Guacamole
Ingredients:
2 Haas Avocados (NOT Florida Avocado, I find they are too watery and lack flavor)
1 cup  Red onion, chunked
1/2 cup Fresh Cilantro leaves
5 Cherry Tomatoes (or 1 Plum Tomato), halved
1 Lime
1/2 Jalapeño Pepper (optional to taste) (deseeded)
1 cup Corn (defrosted if using frozen)
 
If you prefer not to chop- use your food processor!  I have more than once made this recipe in a pinch without one.

1. Preheat the oven to 450 degrees (I used the toaster oven).  Spray oven tray with olive oil, spread corn on tray and roast for 8-10 minutes or until corn begins to brown.  Remove from toaster and allow to cool.
2. Carefully rinse the cilantro- you want to be sure to remove any sand or dirt that might add any unwanted crunch to your guacamole.  Pinch the leaves off of the stems, about 1/4 cup loosely packed, adding them to the food processor.
3. Add the cilantro and pepper to the food processor and let it rip.
4. Once the cilantro and pepper are finely minced, add the onion and cherry tomatoes to the food processor until all ingredients are to a size of your liking.
5. Cut the lime in half, juicing into bowl of ingredients- reserve 1/2 of a lime.
6. Cut the avocados in half, remove the seed, scoop the avocado out of the skin and into the bowl of ingredients.  Mash the avocado to taste, I prefer small chunks. Mix all ingredients together, including the cooled roasted corn.
7. Once this is complete, transfer guacamole to serving dish, squeeze remaining lime juice onto top of guacamole. Do not mix in the juice, it will help keep the avocado green.
8. Cover tightly, allow guacamole to chill for a few hours before serving.  Serve with corn chips.

 

Roasted Asparagus

I’ve always associated spring time with fresh asparagus, that is once I started eating asparagus.  I think asparagus is one of those vegetables that the less you do to prepare it (i.e. the more basic or simple the recipe) the better.  It’s a veggie that really stands on its on in my opinion.  How can you go wrong with roasting?  

Roasted Asparagus

Ingredients:
1 bunch asparagus, washed.
olive oil
kosher salt
fresh ground pepper
Locatelli Cheese (finely shredded)

1. Preheat the oven to 425 degrees.
2. Prepare the asparagus by removing the tough ends, if the skin is also tough I recommend peeling them. 
3. Place the asparagus on a cookie sheet, drizzle with olive oil.
4. Toss the asparagus with the olive oil, pepper and salt to taste.  Sprinkle with the finely shredded locatelli.
5. Roast the asparagus in the oven for 20-30 minutes, turning once, until they begin to brown.  
6. Serve hot or at room temperature. 

Tip: Be sure the asparagus are dry before tossing with olive oil.  Too much water on the baking sheet will steam the vegetables instead of allowing them to brown and roast.

Back to Basics: Brown Basmati Rice

Yes, even I forget how to make some of the basics in the kitchen once in a while.  For example, not for the life of me can I recall how to make rice without referring to the directions.  What do you do when there are no directions on the package or you buy in bulk? PANIC!  Such a panic usually results in abandoning the offending package or ingredient to the back of the cabinet.  Well, today I’m determined to prevent that from happening.  I am committed to cooking that rice once and for all!  

Back to Basics: Brown Basmati Rice

Ingredients:

Brown Basmati Rice

1 cup brown basmati rice (dry)
1 ½ cups water
olive oil 

1. In the pot you use to make the rice, add enough olive oil to cover the bottom of the pan, heat. 
2. Add the rice to the pot, on medium-high heat, sauté until the rice begins to “pop” or brown.
3. Add the water to the pot, bring to a boil.
4. Cover, turn heat down to low, allow to simmer for 25 minutes.  Without peeking- remove from heat and allow rice to sit for 5 minutes.
5. Serve immediately.