Rosemary and Parmesan Brussels Sprouts

Many years ago my mom tried to bribe my siblings and me into eating Brussels sprouts simply cooked in the microwave. For each sprout we ate, she gave us a quarter. Only I couldn't even stand to eat one, which meant that I didn't even get a single quarter out of the deal. Fast forward 15 or so years, and my friend orders them at a Korean restaurant. I'm intrigued by how crispy and seasoned they look, so I give it a try. And fall in love. Who knew that the proper cooking method and a little seasoning could have such an effect on a tiny cabbage. Since then I've tried them at a number of restaurants (totally trending out here in Colorado) and finally got up the nerve to make them myself. Here's to my first attempt!

Rosemary and Parmesan Brussels Spouts 

1 to 1-1/2 lbs Brussels sprouts 

About 2 tbsp olive oil

1 tsp dried rosemary 

Salt (or Herbamare) and pepper to taste

2 tbsp sunflower seeds

2 tbsp grated Parmesan 

Preheat oven to 400 degrees. Wash and trim off brown edge of each Brussels sprout. Place all of them in a bowl. Drizzle with olive oil. Sprinkle with rosemary, salt and pepper. Spread sprouts on to a baking sheet. Roast for 30-35 minutes or until middles are tender and outside is crispy. Sprinkle more salt on sprouts and add sunflower seeds. Roast for another 3-5 minutes. Sprinkle with Parmesan cheese while still hot. Serve immediately. 

Beef and Kale Stew Remix

It's April, and it's snowing. 

Yesterday was in the 70s (I even wore a tank top!), today's high...31. I was so looking forward to putting my ski coat in the closet for a few months, but I guess a couple of weeks is all I get for now. To warm up, H and I decided to make our Beef and Kale Stew again...with a few changes. Okay, actually I made it while he got our car's tire fixed. Sucker had a 4 inch long nail in it! But we enjoyed it together. Mmmm! :)

Beef and Kale Stew Remix

2 T olive oil
1 large onion, chopped
3 shallots, diced
5 garlic cloves, chopped
2 t dried thyme
2 t dried rosemary
3 large carrots, sliced
3 large celery stalks, sliced
1 red bell pepper, chopped
1 large yukon gold potato, chopped
1 lb beef stew meat
1 (14.5 oz) can diced spice red pepper tomatoes
2.5 c beef stock
4 c thinly sliced kale
1 T red wine vinegar
Herbamare (or sea salt) and pepper

In a large stockpot, heat olive oil over medium heat. Add onions, shallots, garlic, and some sea salt; saute for 5 minutes. Add dried thyme, rosemary, carrots, celery, bell pepper, and potato. Saute for 5 more minutes. Then add stew meat, and continue to saute for an additional 5 minutes. Add diced tomatoes and beef stock; bring to a boil. Reduce heat and simmer for 35 to 40 minutes, stirring occasionally. Add the kale, red wine vinegar, and salt and pepper to taste. Cook an additional 5 minutes.

Green Beans and Pasta with Pistachio Pesto

This was my first attempt of making pesto, and I have to say, it was easy and tasty! I based it off of a recipe on Food Republic. Here is what I did.

Green Beans and Pasta with Pistachio Pesto

6 oz fresh green beans, trimmed and rinsed (a couple more ounces would also work)
8 oz pasta (I used Farfalle)
1/2 t sea salt, divided
3 T pistachios
3 T grated Parmesan
Leaves from a small bunch if fresh basil
4 T olive oil
1 clove garlic

Cook pasta as directed by package. Fill a medium saucepan with water and put on high heat on the stove. Meanwhile, grate half of the garlic clove into a blender or food processor. Add the salt to the water. When water boils, add green beans. Add the pistachios, Parmesan, basil, and olive oil to the blender. Blend. Add 1-2 T of green bean water to the blender and blend again. After about four or five minutes of cook time on green beans, drain. Mix the green beans, pasta, and pesto together. Top with more Parmesan and red pepper flakes if desired.

Beef and Kale Stew

I was never a fan of stew, but here I am giving it a second chance.  And I'm glad I did.  This has to be the best stew I've ever had.  Other ideas for this stew include adding cremini mushrooms or serving it over cooked quinoa.

Beef and Kale Stew

2 T olive oil
1 medium onion, chopped
4 green onions, sliced
1 T garlic powder
2 t dried thyme
1 t dried rosemary
1 t dried oregano
2 large carrots, slicked
2 large celery stalks
1 lb beef stew meat
1 (14.5 oz) can diced tomatoes
1 c beef stock
2 T marsala wine
4 c thinly sliced kale
1 T red wine vinegar
Sea salt (total of about 1 t) and pepper

In a large skillet or pot, heat olive oil over medium heat.  Add onions, green onions, garlic, and some sea salt; saute for 5 minutes.  Add dried thyme, rosemary, oregano, carrots, and celery; saute for 5 more minutes.  Then add stew meat, and continue to saute for an additional 5 minutes.  Add diced tomatoes, beef stock, and marsala wine; bring to a boil.  Then cover and reduce heat to low or medium-low.  Simmer for 35 to 40 minutes, stirring occasionally.  Add the kale, red wine vinegar, and salt and pepper to taste.  Cover and cook an additional 5 minutes.

Cooking the veggies!

Stir-fried Tempeh

Years ago, Pk introduced Ryan to tempeh (see Tempeh).  For the past 6 months, Ryan keeps bringing it up.  I looked at probably 6 or 7 different grocery stores before I finally found some.  I used a recipe from The Whole Life Nutrition Cookbook with a few alterations.  I really liked the stir-fry, but the tempeh turned out very strong.  I actually marinated mine for about 45 minutes, and I think that was a little long. The flavor was really good though.

Stir-fried Tempeh:

one 8oz package tempeh
3 T balsamic vinegar
2 T tamari (or soy sauce)
1 clove garlic, crushed
1 t Italian seasoning
1 t paprika

2 T olive oil
1 medium onion, chopped into large pieces
1 medium zucchini, chopped into chunks
about 20 baby carrots, chopped in half
1 c artichoke hearts
1 c chopped roma tomatoes
1 c chopped parsley
1/2 c chopped basil

3 c cooked brown rice


Cut the tempeh into bite-sized cubes and place in a bowl.  Add the balsamic vinegar, tamari, garlic, Italian seasoning, and paprika.  Marinate for 30 minutes.

Heat olive oil in a large skillet over medium heat.  Add tempeh; cook for 5-10 minutes, turning frequently.  Remove tempah from pan and place in a bowl; set aside.  Add onions and carrots to the skillet.  Saute for a few minutes.  Then add the zucchini.  Stir-fry until vegetables are slightly tender.  Add the artichoke hearts, tomatoes, parsley, basil, and cooked tempeh.  Stir-fry until everything is heated through, 2-5 minutes.  Serve over brown rice.

Fire-Roasted Salsa

Seriously, some of the best salsa I've ever tasted!  Delicious when it's still a little warm from the grilling.  Also delicious after it's been chilled.  Make it and enjoy it!  The first night we ate this salsa, we put it on Ultimate Grilled Quesadillas.  The second night, we used it as a topping on Parmesan Turkey Burgers.

(Pictured with guacamole and pickled Jalapenos)

Fire-Roasted Salsa

• 4 Roma Tomatoes
• 1 Jalapeno pepper
• 2 Anaheim pepper
• 2/3 Onion (any variety) 
• Cilantro (handful or to taste)

Heat grill.  Slice open and seed the Anaheim peppers.  Slice the top off the Jalapeno. Quarter the onion; poke toothpicks through to keep layers in tack.  Place everything but cilantro on the grill over high heat.  Grill Anaheims skin side down until skin is charred. Grill the Jalapeno, onion, and tomatoes until charred on all sides.  Place all ingredients in a food processor and pulse to desired consistency (we like ours a bit chunky).

Tabouleh

Tabouleh (in this picture, it's the salad stuff in the back) is the side dish I made to go along with Sufflaqe when Jess and David came to visit.  This particular recipe makes enough for 8 entree servings...not sure why I made the full batch since there was only 4 of us eating it as a side.  However, I actually liked having the leftovers for lunches since the flavors intermix even more each day.  In the future though, I'll probably make a smaller batch, especially since it's usually only Ryan and me.

Tabouleh:

• 2-1/4 c water
• 1-1/2 c bulger
• 1 medium bunch of fresh parsley
• 2 medium tomatoes
• 1/4 of a red onion
• 1 medium cucumber
• 1 small jalapeno
• 1 glove garlic
• 1/2 c fresh lemon juice (about 2 lemons)
• 2 T olive oil
• 1-1/2 t salt
• 1/2 t pepper 

Measure bulger into a large bowl.  In a sauce pan bring water to a boil.  Once water begins to boil, pour over bulger.  Let bulger soak for 30 minutes to an hour, or until all water is absorbed.  While bulger is soaking, mince parsley leaves (they don't really have to be too small).  Set aside in a medium bowl.  For the next part, a food processor works great, but you can also just use a knife.  Dice tomatoes, red onion, and cucumber; add to the bowl of parsley.  Finely mince the jalapeno and garlic clove; place in a small bowl.  Add lemon juice, olive oil, salt, and pepper to the small bowl.  Check to see if all of the water in the bulger is absorbed.  If so, stir in the parsley, and vegetables as if you were making a salad.  Pour the dressing (lemon juice mixture) over the salad.  Chill for at least 30 minutes before serving so that the flavors can blend.  Also try adding chopped fresh spinach, feta cheese, red pepper, or olives.

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The Fast Food of Albania

The European country of Albania holds a special spot in my heart.  In high school, I spent a spring break in Albania.  Although I experienced some culture shock in the beginning of my visit, I soon fell in love with the country--the people, the landscape, the climate, and the food.

While there, I had the opportunity to try some authentic Albanian fast food called Sufllage (aka Greek Souvlaki--meat and vegetables grilled or rotisseried on a skewer).  Ever since I had Sufllage, I've been trying to find a recipe for it.  Of course there was one problem with my search; I wasn't sure how to spell it.  It was only recently that I finally got the spelling correct, and I was then able to find some more information on what exactly is in Sufllaqe.  All I could remember was that it was a pita stuffed full of meat, veggies, some sauce, and French fries.  So, when my friends, Jess and David, came to visit and wanted to cook some Middle Eastern and/or Mediterranean food, what did I suggest?  A knockoff of Sufllaqe, of course!  :)  Here's how we made it:

American Style Chicken Sufllaqe:

Place Chicken, French Fries, Tzatziki, Green Peppers, Hummus, and Feta Cheese in a Pita and enjoy!  You can also add other vegetables such as cucumber, onion, lettuce, or tomato (we were a little short-handed on veggies).

To make the chicken:

• 1 T chopped fresh garlic
• 1 t oregano
• 1 t thyme
• 1 t parsley
• 1 T fresh lemon juice
• 3 T olive oil
• 1 t salt
• 1/2 t freshly ground black pepper
• 1.75 lbs of boneless, skinless chicken breast

In a bowl, combine all ingredients except the chicken.  Stir until well mixed.  Pour into a plastic baggie.  Drop chicken into bag.  Marinate for at least 30 minutes.  This is where we cheated; for this to be true sufllaqe, you're supposed to cut the chicken into bite-sized pieces and skewer.  Then cook them either in a rotisserie or on the grill.  We did not do this.  Instead we preheated an electric grill, place the whole breast on the grates.  Grilled the chickens until cooked; then we sliced them into centimeter-wide strips.  Either way will work, but remember that Sufllage (Albanian) means Souvlaki (Greek) or meat grilled on a skewer.

To make the Tzatziki:

• 1 small cucumber, diced
• 2 T freshly chopped dill leaves
• 1 small container of Greek yogurt (7-or-8oz - we found this in the organic section at the store)
• 2 t lemon juice
• Salt and freshly ground pepper to taste

Combine all ingredients in a medium bowl.  If you want the tzatiki sauce to be a bit more spicy, add 1 or 2 teaspoons of hot sauce (we didn't do this).

To make the Hummus:

4 garlic cloves

2 cups canned chickpeas, drained, liquid reserved

1-1/2 t kosker salt

6 T fresh lemon juice (about 2 lemons)

2 T water or liquid from the chickpeas

In a food processor, pulse garlic until minced.  Add the rest of the ingredients to the food processor and process until the hummus is smooth and pureed.  Serve either chilled or at room temperature.  For variation add 1/3 c tahini (sesame paste) or up to 8 dashes of hot sauce (for spicier hummus).

For me, this homemade Sufllaqe was one of the best entrées I've had in a while.  I can't wait to make it again. I'm also considering making the chicken to put on salads or eat alone.  Some other traditional Albanian fast food dishes include: Byrek (Turkish Burek), Pice (Italian Pizza), and Qofte (Turkish Kofte).  From what I have read, Byrek is similar to a meat pie made with flaky phyllo dough and filled with meat, spinach, and/or cheese.  Then it is fried.  The Pice I had when I was in Albania was topped with tomato disks and mozzarella cheese.  I recreated it once, but the tomatoes in Albania taste completely different than American tomatoes.  Needless to say, it was better in Albania.  Lastly, Qofte is basically the European meatloaf.  It is made from minced or ground meat (usually lamb) and spices.

Cheesy Pasta Primavera

Ryan and I made this as a side dish for a dinner party this weekend. Neither of us had made it before, but it turned out delicious. And it went very nice with the baked chicken the other couple (Jake and Mere) brought. Again, I didn't take a picture...I really need to start remembering to do that.

Cheesy Pasta Primavera

• 3 c whole wheat penne pasta
• 1 t sea salt
  
• 2 T Kraft Light Zesty Italian dressing
• 1 medium zucchini, cut into bite-size pieces
• 1 red pepper, chopped
• 1 c reduced-sodium chicken broth
• 4 oz. Neufchatel cheese (1/3 less fat cream cheese)
• 1/2 c grated Parmesan cheese

Cook pasta in sea salt water. As pasta is cooking, heat dressing in a skillet on medium heat. Once heated, cook vegetables for about 8-10 minutes, stirring frequently. Add broth and Neufchatel cheese. Cook until Neufchatel is melted. Stir in Parmesan. When pasta is done, drain water and return pasta to pan. Add Vegetables and sauce to pasta. Serve. Sauce will thicken as it cools.