Oven Roasted Balsamic Brussel Sprouts

Brussel sprouts - either you hate'em or you love'em.  I'm a lover... my husband, not so much.  So I try my darnedest to flavor these up with things like.. bacon!  Who doesn't love bacon?!  I get my vegetables, hubs gets his pork fat.  Funny, reminds me of Labor Law this evening:  "tit for tat" negotiations.  Our professor actually ran us through an exercise starting with voting to unionize or not to.  Majority of class voted to join a bargaining unit.  We then submitted formal demands and received counter demands.  This evening we concluded the learning exercise with negotiations and one of the top labor law attorneys being our professor's representative.  In the end, we got our open book and open note exam.  Although we certainly tried for everyone getting A's.  But we weren't brave enough to strike... 

Ingredients:

• 1 lb brussel sprouts, washed and sliced in half
• 2 Tbsp extra virgin olive oil
• 1 tsp rosemary
• 4 slices bacon, chopped
• 2 Tbsp Balsamic Vinegar

Directions:

1) Preheat oven to 400F.

2) In a bowl, mix the sprouts, oil & rosemary.

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3) Add the bacon to the bowl and mix in with sprouts.

4) Spread the sprouts and bacon evenly in a casserole dish or baking pan.  Roast for about 20 minutes, up to 30 minutes.  Time to pull them out when they edges start to crisp and they start getting a golden brown tint to them.

5) Optional - transfer into a serving dish.

6) Mix in the balsamic vinegar to the roasted sprouts and cooked bacon.

Steak, potatoes, & lager

I recently started donating blood on a regular basis; it's a good deed and only takes about an hour of my time.  And American Red Cross even tracks where your blood is sent off to, so it's really nice knowing that you've helped someone at the local children's hospital.  A few months ago, I woke up on the "wrong" side of the bed, and first thing I saw in my e-mail box was that specific alert.  That e-mail washed all the cranky away that morning.  

This weekend I had an appointment to donate blood, but I was turned away!  My blood pressure was too low.  Likely because my appointment was so early in the morning, that I literally rolled out of bed, had a quick cup of coffee, and made it there.  (My appointments will now always be in the afternoon)  My husband then made the off the cuff remark that I need to eat more red meat.  Now, there's not necessarily a correlation that red meat increases blood pressure... but golly, that one comment had me craving steak all day long!  But I didn't want to slave away at cooking a good meal... and it was below freezing, so the grill wasn't the most attractive option.

This meat in this dish will be just about as tender as if it was cooking for 2-3 hours in the oven or in the slow cooker all day long!

Ingredients:

• 1 lb of petite steak (or any cut of steak) cut into 2-inch strips
• 4-5 small-medium red potatoes, sliced
• 1 medium sweet onion, sliced
• 1/2 yellow bell pepper, rough chopped
• Salt & Pepper
• 1 bottle lager (for 100% GF, use about 1 cup beef broth instead)
• 2 Tbsp parsley, chopped

Instructions:

1) Preheat oven to 400F

2) In a casserole dish, lay the cut steak strips at the bottom.  Season with salt & pepper

3) In a bowl, combine the vegetables and parsley.  Then add the vegetables and parsley atop the meat in the casserole dish.

3) Pour about 3/4 of the bottle over the veggies and steak.  Enjoy the rest.  

4) Place the casserole dish in the oven.  Bake for 50-60 minutes until the steak is done and potatoes are tender.  

6) Plate and serve with veggies, salad, rice, or any other side dish of your pleasing.  We just used leftover brussel sprouts.

Moroccan Slow Cooker Chicken and Lentil Stew

My husband and I have gotten in the habit of hitting up the gym in the evenings on my "late class nights".  Yes, this is how one fits in fitness and date night into a fully loaded schedule.  But that means that we get home a little late at  night.  We had left out chicken breasts to defrost and at 10 pm I was digging around the pantry and fridge to figure out what to make of this chicken in the slow cooker overnight.  Decided we'd take a trip to Morocco for this dish... since lately there's been so many Italian inspired dishes.  Coincidentally, the day after I made this stew, Morocco came up in my International Women's Rights course.  This is a great stew for lunch or dinner with the combination of lentils and chicken, it's also filling and good for you.

Ingredients:

• 1 lb chicken (breasts, thighs, etc) - rough cut in cubes
• 1/2 yellow bell pepper, diced
• 1 can diced tomatoes
• 1/2 onion, diced
• 1 Tbsp garlic, minced
• 1 cup carrots, diced
• 1/2 cup lentils
• 1/4 cup italian parsley, chopped
• 2 Tbsp chicken bouillon
• 1 tsp cumin
• 1/2 tsp cinnamon
• 2 cups water

Directions:

1. So.. this is a slow cooker recipe... get all of the ingredients and throw into slow cooker.  All of the happy foods will be swimming together in the water and spices as seen below.

2. Set the slow cooker on low and cook for 7-8 hours or so.  After the chicken and veggies have simmered in this warm jacuzzi for a better part of the day (or night), the broth will have picked up the color from the spices and tomato.  The chicken will be juicy and just shred into pieces.  And the lentils will be tender little morsels.

3.  Enjoy either immediately in serving bowls OR a ladle worth (or 2 ladles) in a container and enjoy at lunch time, as seen below.    

Zucchini noodles and lemon shrimp

It's definitely been a little while since I've had time to post.  The semester is coming to a close and as such, starting to get all my "ducks in a row" for final exams, papers, and presentations.  I was shopping with one of my girlfriends a few weeks ago, when at the end of the aisle there was the "as seen on tv" merchandise.  Gimmick.  I fell for it.  Ended up with a "Veggetti".  Not going to lie, I was doubtful about this purchase, but gave it a "whirl" last night.  Haha, get it.. a whirl... I made a funny... (the vegetable is twisted into the blades).  Anywho, overall conclusion on this purpose - SUPER simple to use, quick, and definitely handy for veggie noodles, veggie salads, stir fry, or anything else strip-like vegetables would add a little aesthetic appeal to the dish.    

Ingredients:

• 1 Tbsp extra virgin olive oil
• 1 small onion, chopped
• 1/2 red bell pepper, diced
• 2 Tbsp garlic, minced
• 1/2 cup cherry tomatoes, halved
• 4-6 servings of shrimp - tail off and shell off
• 1 tsp italian seasoning
• 1/2 tsp lemon pepper seasoning
• 1/2 tsp dried basil (or a few leaves of fresh basil, rough chopped)
• 1 Tbsp chopped fresh parsley
• 1 cup pinot grigio wine (or another white wine)
• Juice from 1 lemon
• 2 Tbsp cornstarch & 2-3 Tbsp water, mixed to form paste
• 2-3 zucchini squash, whole
• 1 tsp chicken bullion

Directions:

1. In a pot, bring about 2 cups to a boil - this water is for the zucchini
2. In a saucepan, heat EVOO over med-high heat.
3. Add onion, pepper, and garlic to saucepan.  Cook until onion is translucent.
4. Add cherry tomatoes, shrimp, italian seasoning, lemon pepper seasoning, basil, & parsley into saucepan.  Lower heat to medium.  Stir occasionally to avoiding burning the shrimp.
5. When shrimp is pink, add in the wine and lemon juice.
6. As the wine is about to come to a rolling boil, add in the cornstarch/water mixture.
7. Turn heat down to low and continue to cook until sauce thickens from the cornstarch.  (about 10 minutes or so).
8. While the shrimp finishes, turn your squash into noodles!   (or cook regular noodles or GF noodles, or rice).
9. Place the squash noodles into the pot of boiling water with the chicken bullion and let boil for about about 3 minutes.  Then drain the water from the noodles.
10. Place a serving spoonful size of "noodles" on a plate, top with shrimp and sauce.  Bon appetit!

Lasagna Stuffed Spaghetti Squash

What a weekend!  Started off Saturday by having a blast at a Halloween themed 5k with one of my friends and sorority sisters from undergrad.  We both went as villains from Batman, Harley Quinn & Catwoman.  And we also proved that villains can, in fact, outrun superheros (we both outran a few Batmans, Wonderwomans, and Supermans).

As for today, managed to study a little bit at the gym.  You know that scene in Legally Blonde, when Reese Witherspoon is reading on the elliptical?  Yehp, one of those kind of days.  International Women's Rights on the stationary bike and reading a little bit on Malala Yousafzai and her Nobel Peace Prize.  Such an inspirational young woman that I wish more young adults looked up to!

We've been eating a LOT of spaghetti squash over the past year.  Usually just as a replacement for noodles.  But tonight, I decided to try a variation on it and just "stuff" the squash and serve it.  It received a 2 thumbs up for being "healthy".

Ingredients:

• 1 spaghetti squash, cut in half & de-seeded
• 1 tsp extra virgin olive oil
• 1 tsp italian seasoning
• 1 Tbsp minced garlic
• 1 small red onion, chopped
• 1 lb extra lean ground turkey
• 1 cup chopped baby spinach
• 1 28-oz can crushed tomatoes
• 1 cup shredded mozzarella (regular or dairy/lactose free)

Directions:

1) Heat oven to 400F.  Rub EVOO over insides halves of squash. Sprinkle the 1/2 of the italian seasoning over the insides. Place face down in baking dish.  Bake for 40 minutes until flesh is tender.

2) While the squash is cooking....  In a saucepan over medium-high heat.  Saute the onions, garlic, and ground turkey.  Add the italian seasoning.

3) When the ground turkey is done, add in the chopped spinach.

4) After the chopped spinach is wilted, add in the can of crushed tomatoes.  Let sauce simmer over low heat while the spaghetti squash finishes roasting.

5) After 40 minutes, pull the squash out of the oven.  Now it's time to stuff!

6) Place 1/4 cup of the cheese in the "bowl" created in the inside of the squash.  Then add in a couple of "heaping" spoonfuls of the sauce.  After the sauce, add another 1/4 cup of cheese atop the meat sauce.

7) Set the oven to "broil".  Place the stuffed squashes in the oven and broil for about 3-4 minutes.  Regular mozzarella cheese will brown on top and dairy free cheese will turn quite gooey.

8) Cut the section in half and serve. 

Italian Sausage In White Wine

Thursdays, my favorite weeknight next to Friday :-)  At least this semester since I don't have class on Thursday evenings.  Life like a normal working adult, what?!  So after work today, I came home, worked on a bit of clinic work (law clinic, no, I did not switch over to med school), then opened the fridge.  Our regular shopping organization has gone down the trash lately.  Which is ok.  It was just nice over summer being able to stop at the grocery store for whatever sounded good for dinner.  We have to get back in the groove of things and plan meals out, but we've both been quite a bit busy lately.  I ramble... sorry.  Anyways, I purchased some spicy italian sausage earlier this week, which I would normally make with onions and peppers.  But... no peppers in the fridge.  Did a little digging around online and my pantry and decided to combine beans, carrots, onions, wine, and sausage.  Legit.  

Also, other reasons Thursdays are awesome - it's "How to Get Away with Murder" night :-)  And today is awesome because it's the opening game for the Red Wings 2014-15 season.  I should probably be studying or something, shouldn't I?  Bah, I'm a "3L" and we've all heard it, 3Ls don't study anymore.  

Ingredients:

• 1 lb italian sausage (spicy or mild) - grilled/cooked and sliced (I recommend cooking on an inside grill while cooking veggie and wine mixture)
• 3 carrots, sliced OR 20 baby carrots, sliced
• 1 medium onion, chopped
• 1 Tbsp garlic
• 1 Tbsp dried tarragon
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 can white kidney beans - rinsed and drained
• 1 cup dry white wine
• 1/2 tsp chicken bouillon
• Cooked pasta, rice, spaghetti squash, quinoa, etc

Directions

1) Place a deep skillet or saucepan over medium-high heat.  Spray with cooking oil or add EVOO.

2) Once the pan is heated up, add the carrots, onions, and garlic.  Also add the salt, pepper, and tarragon.  Cook until onions are translucent and carrots are becoming tender.  Should be about 8-10 minutes.

3) Add the beans into the pan mixture.  Stir for about 1 minute.  Now add the wine ad chicken bouillon into the pot.  Let simmer for 5 minutes.

4) Once the white wine has reduced down (it should smell less like alcohol burning), it's time to add the sliced sausage into the pan.  Simmer with the sausage for about another 5 minutes, just to make sure all of the flavors and juices are get a moment to blend into one another.

5) Serve the mixture on its own or over pasta, rice, etc.  Enjoy dinner in about 20 minutes or less from the time you started cooking.

Quinoa Oatmeal with Dried Fruit

Brrrrr.....  this morning was one of those rise n' shines where I just wanted to cuddle under the blankies all morning.  Not so much an option.  Husband had to go run an errand earlier this morning, puppy was bright eyed and bushy tailed, cats tearing up the house like no one was home.  And to top it off, there's a bag full of schoolwork needing to be completed.  We have a quiz in Evidence on Monday... who takes quizzes in law school?  I guess no sleeping in.  Also, my new running shoes came in the mail yesterday, so I've been really, really antsy to try them out, but haven't had the time nor has Mother Nature been cooperating.  Looking at the forecast, I think the treadmill at the local Y is going to get some miles later today and hopefully with a pair of happy feet!  You may also find this ironic, since I have a food blog, but our fridge is looking... sparse.  No eggs, barely any veggies, no almond milk.  I found myself digging through the pantry for some breakfast food and Pinterest came to my rescue with breakfast recipes for oatmeal and quinoa. I gathered what my pantry had to offer that seemed semi-breakfast acceptable and into the pot it went.  Out came an energizing breakfast that will be sure to put a pep into my step on that treadmill in a few hours.

3 Servings

Ingredients:

• 3 c. water
• 2 Tbsp brown sugar
• 1/2 tsp cinnamon
• 1/2 tsp vanilla extract
• 1/2 tsp salt
• 1/2 c. old fashioned oats
• 1/2 c. quinoa
• 1/8 c. raisins
• 2 tsp agave syrup
• 1/8 c. dried cherries
• 1/4 c. chopped prunes
• 1/4 c. slivered almonds 

Directions:

1) Place a pot over medium-high heat.  Add the water, sugar, cinnamon, vanilla, and salt.  Bring to a rolling boil.

2) Add the oatmeal, quinoa, and dried fruit.  Also add in about 1 tsp of the agave syrup.  Bring to a boil.  Let boil for about 5 minutes.  

3)  Reduce heat to low and let the pot simmer for about another 10-15 minutes until the water has become thick and the oatmeal and quinoa have puffed.

4) Serve the quinoa and oatmeal in bowls.  Top with slivered almonds and a drizzle of agave syrup.

Berry Waffles

Sunday mornings are meant for just a few things in my book: church, relaxing, a luscious brunch and relishing company of family and friends.  Going gluten free sadly means most brunches out can be off limits - at least the ones with pancakes and waffles involved.  But these waffles are, well, awesome!  They took me right back down memory lane to eating breakfast at Big Boy on vacations and ordering their strawberry belgian waffles <3

Ingredients:

• 1 cup gluten free flour
• 1/2 cup almond meal/flour
• 1 tsp xanthan gum
• 2 Tbsp golden flax seed meal (optional)
• 2 Tbsp chia seeds (optional)
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 Tbsp sugar or raw sugar
• 1 Tbsp applesauce (or 1 Tbsp oil)
• 3/4 cup vanilla almond milk (or real milk)
• 1 cup liquid eggs or 4 eggs
• 2 tsp vanilla extract
• 1/2 cup strawberries pureed (optional)
• 1/2 cup blueberries (optional)

Note: to make regular waffles (not gluten free), replace the gluten free flour and almond flour with 1.5 cups regular all purpose flour and skip the xanthan gum.

Instructions:

1) In a bowl, mix the following: flour, almond flour, xanthan gum, flax, chia, baking powder, baking soda, salt, and sugar (basically all dry ingredients until the applesauce)

2) Then add in the liquid/wet ingredients and continue to mix: applesauce, milk, eggs, and extract

3) After the wet and dry ingredients are mixed through with no lumps in the batter, add the berries which are optional of course.  The batter will then look like the batter below.

4) Heat up your waffle iron and once it's ready, pour small amounts of your batter in depending on the size of your waffle iron.  Ours is about 1 cup per 4 waffle squares.

5) Cook the waffles per your waffle iron's instructions

6) Serve the waffles with a fruit compote and powdered sugar or syrup or honey or jam - whichever way you love your waffles!

Brandy Flambéd Fruit

Some nights after a good run, a protein shake is the go-to recovery.  Other times, a piece of chocolate.  This time, strawberries and banana flambéd in brandy served atop mango sorbet.  It also helps that this evening's menu was a "girl's dinner for one". 

Tonight's run was actually pretty good for the both of us, timewise that is.  Both the dog and I are terrified of darkness - no joke.  You've never seen a dog "go tinkle" quicker than our dog when it's pitch black outside.  Add fireworks to that mix and it's over.  Anywho...  the fright in both of us resulted in knocking 2 minutes off our overall usual time.  Wonder what my time would be if I did one of the Halloween night time zombie runs?  I think I'd have an anxiety attack before I finished or who knows, new PR perhaps.

Ingredients for ONE serving:

• 1 Tbsp butter
• 2 Tbsp brown sugar
• 7 strawberries, sliced
• 1/2 banana, sliced
• 1/4 c. brandy
• Matches or lighter
• 1/2 c. mango sorbet

Directions:

1) In a saucepan, melt the butter over medium-high heat

2) Once butter is melted, add in the brown sugar

3) Once the sugar has melted into the butter and created a brown, bubbly syrup, add in the strawberries & bananas.  Stir the sugar syrup so it covers all of the fruit.

5) Continue cooking fruit until the strawberries start to become translucent and starting to form a compote (thick fruit syrup sauce and fruit is is beginning to fall apart)

6) Now for the fun part!!!  Add the brandy to the sauce pan.  Grab your lighter or match and light the brandy.  (Disclaimer - don't be the fool to put your face near the pan).  Wow your dinner guests by turning the lights off and enjoying the fire show.  It will take about 2 minutes for the alcohol to completely burn through.

7) In a dessert dish or glass, place in 2 scoops of a fruit sorbet (or a GF cake slice, cupcake, shortcake, etc).

8) Over the sorbet (or base delicacy of your choice), pour the fruit and sauce.  Grab a small spoon.

9) Find a comfortable chair, lean back, & enjoy :-)