|November 26, 2014||Posted by Sarah under Recipes|
The other night I was looking for a way to make the brussels sprouts I had into more of a “meal.” Honestly I hadn’t gone shopping in a while so I was working with what I had leftover in the fridge. I was having a craving for my favorite roasted brussels sprouts with bacon, but it needed something. Then I found I had these:
Dried cranberries, almonds and feta cheese. The perfect salty-sweet-crunchy combo! The awesome thing about this recipe…it’s the PERFECT compliment to all of those holiday meals coming up!
- 2 slices thick-cut bacon, diced
- 20-30 brussels sprouts, halved or quartered
- Fresh ground pepper
- 1/4 cup almonds, chopped
- 1/4 cup dried cranberries, chopped
- 2 oz feta cheese, crumbled
- Preheat oven to 425 degrees.
- Dice the bacon and cook in a small pan over medium heat for around 10 minutes until lightly browned but not cooked fully.
- Depending on the size, half or quarter the brussels sprouts and place on a sheet pan with fresh ground black pepper.
- Pour bacon along with the bacon fat over the brussels sprouts and toss to combine.
- Roast in the oven for 25 minutes or until browned.
- Transfer to a serving bowl and toss with almonds, cranberries and feta.
|July 16, 2014||Posted by Sarah under Healthy Eating & Nutrition, Recipes|
There is a serious divide among the general population when it come to beets. Either people love them (that would be me) or they think they taste like dirt (that would be B). I don’t get the dirt thing. Yes, they are grown in the dirt but so are potatoes, carrots, onions, etc… No one thinks those taste like dirt. To me, they are sweet and delicious.
For the past 3 weeks, I’ve received beets as part of my CSA. Purple beets, golden beets and heirloom candy stripe beets. YUM. My favorite way to cook beets is to simply roast them with olive oil, salt and pepper. So I saved all of the beets from the CSA to roast all together so I could have a medley. Look how pretty!
After roasting, I let them cool and have actually been saving them in the fridge all week. With some of the other veggies from my CSA, I’ve been making some great salads. This beet, fennel and goat cheese salad is by far my favorite! The fennel adds a nice crunch and the tangy goat cheese compliments the sweet beets perfectly!
- 15 - 20 Beets depending on size (any kind works well)
- 1 Bulb of Fennel
- 1 Kohlrabi
- 4 Scallions
- 4 ounces Goat Cheese
- Arugula (optional)
- Olive Oil
- Salt & Pepper
- 1 Tbsp Dijon Mustard
- 2 Tbsp Balsamic Vinegar
- 3 Tbsp Olive Oil
- Salt & Pepper
- Preheat oven to 450 degrees
- Peel beets and place in a roasting pan. Cut larger beets in half to make all the same size.
- Toss with olive oil, salt & pepper.
- Cover with tin foil and roast for 45 minutes or until fork tender.
- Remove from oven and let cool completely. (Beets can be stored for 5+ days)
- Slice the beets into bite sized pieces.
- Thinly slice fennel. (Chop up the fennel fronds too!)
- Julienne kohlrabi.
- Slice scallions.
- Crumble Goat Cheese.
- Season with salt & pepper.
- Combine all ingredients in a small, sealable container. Shake until combined and pour over salad.
- Toss to combine.
- All measurements are approximations. Add and/or substitute ingredients as you like.
- This is very good combined with grilled chicken or pork!
|June 3, 2014||Posted by Sarah under Healthy Eating & Nutrition, Recipes|
I know you’re probably like… “WTF are Juice Pulp Meatballs?! Everything about that sounds gross!” But stick with me here…this is amazing!
I love to juice, but I hate just throwing away all that pulp afterwards. It seems like such a waste! So what else do you do when looking for something interesting but turn to Pinterest of course! I found a lot of recipes where people were incorporating their leftover pulp into things like meatloaf, tomato sauce and vegetable stock which made the most sense to me. There were other recipes for pancakes, muffins and crackers, but I wasn’t feeling that adventurous yet.
Recently I started my day with a yummy juice of carrots, spinach, apples and ginger, and this time I saved all the leftover pulp.
That evening I decided to get creative and use the pulp to make meatballs and sauce. It would add tons of flavor and nutrients to the dish, and the apples and ginger were going to give it a slightly different twist. It turned out great!! I split the pulp between the meatball mixture and the sauce, broiled the meatballs, simmered the sauce and voila! A nutrient rich, healthful dinner 🙂
- 2 Tbsp olive oil
- 1 cup leftover juice pulp
- 1/2 onion, chopped
- 3 garlic cloves, chopped
- 1 28 oz can crushed tomatoes
- 1 15 oz can tomato sauce
- 1 Tbsp fresh or frozen chopped basil
- 1 Tbsp fresh or frozen chopped parsley
- 1 cup leftover juice pulp
- 1/2 onion, finely chopped
- 3 garlic cloves, finely chopped
- 2 tsp fresh or frozen chopped parsley
- 1 large egg
- 1/2 cup panko bread crumbs
- 1 lb. ground pork
- 1 lb. ground beef
- In a cast iron pot, sautee juice pulp and onions in olive oil until onions are translucent. Add garlic and sautee for 2 minutes until fragrant. Add crushed tomatoes and tomato sauce. Bring to a boil and reduce to a simmer. Continue to simmer while making the meatballs.
- Preheat broiler at 500 degrees. Combine all ingredients in a bowl and form into twelve meatballs. Spay a cookie sheet with cooking spray and evenly place the meatballs. Broil for 10-15 minutes until the tops begin to brown.
- After the meatballs are finished cooking, add the basil and parsley to the tomato sauce. Gently add the meatballs to the sauce and submerge. Cover and cook for 20-25 minutes until the meatballs are fully cooked through. Top with grated cheese and serve.
|March 26, 2014||Posted by Sarah under Recipes|
I have to admit that when I received The Personal Pie maker for my birthday, I thought it was an odd gift (sorry Dad!). But after some rave reviews and a flip through my new mini pie cookbook, I figured this could be fun…and fattening 🙂 Armed with leftovers from a roast chicken and some veggies, I set off to make one of my favorite comfort foods…Chicken Pot Pie!
I combined all the ingredients with a basic sauce of butter, flour and milk to create the filling for the pies. This only took about 15 minutes to make and was probably the most complicated thing about the whole process! Next I used store bought pie dough and puff pastry (told ya it was fattening!) and cut out the tops and bottoms of the pies using the handy dandy cutter that came with the pie maker.
Look they fit perfectly in there…
After filling the pies and topping them with puff pastry, I closed the top and crossed my fingers. 7 minutes later they looks like this:
Can you believe how incredibly cute these are?!? Not only are they cute, but they the smell and taste DELICIOUS!
As much as I now want to make pies out of everything, I will need to control myself because I will easily gain 10 pounds a month if I stayed on that track. But this is a super easy way to utilize leftovers and you can bet that I will be impressing my friends with some fancy pies! Savory pies, sweet pies…the possibilities are endless!
- 1/4 cup cooked carrots, diced
- 1/4 cup cooked potatoes, diced
- 1 Tbsp unsalted butter
- 1/4 cup onion, diced
- 1 Tbsp flour
- 2/3 cup milk
- 1 tsp Worcestershire Sauce
- 1/4 cup frozen peas
- 2/3 cup cooked chicken, diced
- Salt & Pepper
- 1 9" round pie crust (store-bought is fine)
- 1 sheet puff pastry dough (store-bought is fine)
- Cook potatoes in simmering, salted water for 8 minutes. After 3 minutes of cooking, add the carrots for the remaining 5 minutes.
- Sautee onions in butter over medium-low heat until translucent.
- Whisk in flour and cook for 2 minutes.
- Whisk in milk and Worcestershire Sauce and cook for 2 minutes or until sauce begins to thicken.
- Remove from heat and add carrots, potatoes, chicken and peas.
- Season with salt and pepper.
- Stir to combine.
- On a floured surface, cut pie crust into 4 large rounds and the puff pastry into 4 small rounds.
- Fit crust into pie maker.
- Divide the filling equally and fill the crusts.
- Top the pies with the puff pastry rounds.
- Close pie maker and cook for 7-10 minutes.
- Begin checking the pies after 7 minutes for doneness.
|February 18, 2014||Posted by Sarah under Food, Home, Recipes|
One of the recipes that I think I wooed B with when we were first dating about 9 years ago was Guinness Beef Stew. I remember having this craving for something slow cooked and “homey”…for some reason Guinness popped in my head. So I searched Food Network and found this awesome recipe.
I’ve mades some tweaks along the way, but I can basically make this recipe with my eyes closed at this point. It’s the perfect meal for these cold winter nights that seem to never end and also to warm the heart in times of need. Slow cooked love makes everything better 🙂 Serve it with some potatoes or egg noodles…anything to soak up all that yummy sauce.
Then sit back, relax and all will be good…at least for the time being. Nothing warms the soul like a full belly and a food coma nap 🙂
- 2 pounds grass fed stew beef
- 2 Tbsp flour
- Salt and freshly ground black pepper
- Pinch of cayenne
- 2 Tbsp olive oil
- 1 large onions, coarsely chopped
- 4 garlic cloves, crushed
- 2 tablespoons tomato puree, dissolved in 4 tablespoons water - or 1 8 oz can of tomato sauce
- 1 12 oz bottle Guinness Extra Stout
- 2 cups carrots, cut into rounds
- Sprig of fresh thyme - or 1 Tbsp dried thyme
- In a small bowl, toss the beef with flour, salt, pepper and cayenne.
- Heat 2 Tbsp oil in a large dutch oven pot over high heat.
- Brown the meat on all sides and remove to a bowl.
- Reduce the heat, add the onions, crushed garlic and tomato puree to the pot, cover, and cook gently for 5 minutes.
- Pour half of the Guinness into the pot, bring to a boil and stir to dissolve the caramelized meat juices on the pan.
- Add the meat, along with the remaining Guinness, carrots and thyme.
- Stir and adjust seasonings.
- Cover the casserole and simmer over low heat, or in a 300 degree F oven until the meat is tender, 2 1/2 hours.
- Cook for up to 30 minutes with the lid off to thicken the sauce.
- Adjust seasonings (you WILL need more salt!)
- This is SO much better the next day!