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.

 

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.

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!

Tomato and Artichoke Rotelle Pasta

Pasta.  I love pasta in just about any shape or form.  Once upon a time, pasta and dairy went hand in hand for me.  That day has come and gone.  I have found many pasta dishes and meals that are just as tasty with dairy free alternative ingredients or without the dairy altogether.  This is one of the latter recipes. No dairy or dairy substitutions needed!  This is an all around easy meal that will please any pasta lover.

Tomato and Artichoke Rotelle Pasta

Ingredients:
Olive oil
½ cup pine nuts
small onion, in thin strips
2 cloves garlic, minced
1 15 oz can diced tomatoes
1 12oz can artichoke hearts, chopped and juice reserved
1 Tablespoon dried basil
8 oz dried rotelle
1 pint cherry tomatoes
salt & pepper
pinch white pepper

1. In a sauté pan, brown the pine nuts over medium heat.
2. Cook your pasta according to the directions
3. Add a splash of olive oil to sauté pan, sauté onion and garlic.
4. Add the diced tomatoes, chopped artichokes and juice, basil and white pepper to sauté pan.  Cook on medium heat , stirring occasionally, for about 10 minutes until the sauce begins to thicken.
5. Add cherry tomatoes.
6. If necessary, add a splash of the pasta water to the sauce to obtain desired consistency.
7. Toss drained pasta and sauce, sprinkle with toasted pine nuts, serve immediately.

Pumpkin Alfredo Pasta Sauce

How can an alfredo sauce be dairy free?  With a few alternative ingredients for flavor and texture, it’s very simple.  The base of this recipe includes not only pureed pumpkin, but also unsweetened soy milk, everything else (just about) is for flavor!  Even if you enjoy dairy, be bold, try this dairy free alfredo alternative and see what you think!

Pumpkin Alfredo Pasta Sauce

Ingredients:
Olive oil
½ cup sweet onion, chopped
2 cloves garlic, minced
1 cup puree pumpkin
1 ½ cups unsweetened soy milk
¼ teaspoon ground sage
½ teaspoon dried basil
1 teaspoon nutritional yeast
2 Tablespoons pure maple syrup
pinch ground cinnamon
ground black pepper (to taste)
kosher salt (to taste)
1/2 cup sun dried tomatoes (chopped)
Extra Virgin Olive Oil

1. Saute the onion and garlic in a medium saucepan.
2. Add the pumpkin puree and soy milk to the saucepan, whisk together.
3. Add the remaining spices and sun dried tomatoes, whisk.
4. Cook on low heat for 15 minutes, stirring.  Leave on low heat until pasta is ready.
5. Toss with your favorite pasta shape (I recommend linguine) and drizzle with extra virgin olive oil.

Autumn Apple Bars

Autumn! Apples!  Time to start (or continue) baking! This recipe is actually an adaptation of one my nephew came home from pre-school with.  That is how easy it is!  It makes the house smell soooo good. And yes, I know, there is no applesauce in the recipe… but there are apples!  I used Macintosh because I like how they bake and the flavor they add.

Happy Baking!

Autumn Apple Bars

Ingredients:
½ stick vegan butter substitute (room temperature)
½ stick vegan shortening (room temperature)
½ cup sugar
½ cup brown sugar
1 egg
1 ¼ cup diced apples
¼ cup dried cherries or cranberries
1 cup flour
½ teaspoon baking powder
1 teaspoon cinnamon
¼ teaspoon nutmeg
½ teaspoon almond extract

1. Preheat oven to 350 degrees.
2. Cream the sugar and butter substitute and shortening.
3. Add the egg and almond extract to the sugar and butter.
4. Mix the flour, baking powder, cinnamon, and nutmeg in a separate bowl.  Gently toss the with the dried fruit.
5. Add the dry ingredient mixture to the sugar and butter mixture, fold in the apples.
6. Spread the batter in a greased 8×8 baking pan.
7. Bake for 35-45 minutes, or until golden brown (and toothpick comes out clean from the middle).
8. Allow to cool before cutting and serving.

Wacky Pumpkin Bundt Cake

Have you ever had a wacky cake? Wacky cake recipes originated during the depression, wacky cake recipes rely on vinegar and baking soda as the rising agents and are always egg free.  This is a new spin on a classic recipe, and I think it is a delicious cake worthy of any time of day- breakfast, snack or a traditional dessert.

Wacky Pumpkin Bundt Cake  

Cake Ingredients:
3 cups flour
2 cups sugar
1 Tablespoon cocoa
2 Tablespoons ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon ground cloves
1 teaspoon salt
2 teaspoon baking soda
1 15oz can pumpkin puree
1 ½ cups water
½ cup canola oil
2 Tablespoons apple cider vinegar
2 teaspoons almond extract
Maple-Cinnamon Glaze
1 cup powdered sugar
¼ cup pure maple syrup
1 teaspoon canola oil
½ teaspoon ground cinnamon

1. Preheat the oven to 350 degrees. Prepare your bundt pan by greasing and flouring it- set aside.
2. In a large bowl, mix together flour, sugar, cocoa, cinnamon, nutmeg, cloves, salt, and baking soda.
3. In a separate bowl whisk together the pumpkin, water, oil, vinegar and almond extract.
4. Combine the wet ingredients with the dry, whisking until they are thoroughly mixed. Pour the batter into the bundt pan.
5. Bake for 60 minutes, or until a toothpick comes out clean when inserted into the center.
6. Allow cake to cool in pan for 5 minutes, then  turn upside down on a cooling rack and allow to cool completely. Once it has totally cooled you can transfer to a serving plate.
7. Prepare the glaze by combining the glaze ingredients and mixing thoroughly, drizzle over cake.
8. Serve and enjoy!