Sautéed Brussels Sprouts

I love brussels sprouts. I will eat them all year round! I also love balsamic vinegar, I put it in a lot of things (including chili). I saw this recipe and knew I had to try it. I added shallots because I wanted to add a depth of flavor and love the sweetness of the shallots and knew it would balance out the vinegar.

Sautéed Brussels Sprouts

sauteed brussels sprouts

Ingredients

1 (10 ounce) package shredded Brussels sprouts (you can buy them at Trader Joes)
1 shallot, thinly sliced
2 tablespoons unsalted butter
3 tablespoons good olive oil
Kosher salt and freshly ground black pepper
1 tablespoon balsamic vinegar
1 1/2 teaspoons salt
1/2 teaspoon pepper

Directions

Place 1 tablespoon of olive oil in a large (12-inch) saute pan and heat it over medium heat. Add the sliced shallots until soft and tender. Add the butter and the remaining olive oil. Add the sliced Brussels sprouts, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and saute them, stirring frequently, for about 4 to 5 minutes, until tender but still bright green. It might look like a lot of Brussels sprouts when you add them in the pan, but just like spinach, they will cook down. Once tender, turn off the heat and stir in the balsamic vinegar, season to taste, and serve hot.

Recipe Source: http://www.foodnetwork.com/recipes/ina-garten/sauteed-shredded-brussels-sprouts.html

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Mustard-Roasted Fish

I love mustard. And I love finding new fish recipes to try, because with our busy schedule we need a quick and healthy dinner. So when I found this mustard roasted fish, I was more than in! It is as good as it looks too! And as any fish recipe, super easy!

Mustard Roasted Fish

mustard roasted fish

Ingredients

4 (8-ounce) fish fillets such as red snapper
Kosher salt and freshly ground black pepper
8 ounces crème fraîche
3 tablespoons Dijon mustard
1 tablespoon whole-grain mustard
2 tablespoons minced shallots
2 teaspoons drained capers

Directions

Preheat the oven to 425 degrees.

Line a sheet pan with parchment paper (or aluminum foil.) (You can also use an ovenproof baking dish.) Place the fish fillets skin side down on the sheet pan. Sprinkle generously with salt and pepper.

Combine the crème fraîche, two mustards, shallots, capers, 1 teaspoon salt, and 1/2 teaspoon pepper in a small bowl. Spoon the sauce evenly over the fish fillets, making sure the fish is completely covered. Bake for 10 to 15 minutes, depending on the thickness of the fish, until it’s barely done. (The fish will flake easily at the thickest part when it’s done.) Be sure not to overcook it! Serve hot or at room temperature with the sauce from the pan spooned over the top.

Recipe source: http://www.barefootcontessa.com/recipes.aspx?RecipeID=336&S=0

Turkey, Kale, and Brown Rice Soup

My husband loves soup so I have been looking for healthy ways to warm his heart. I found this great, hearty, healthy recipe and knew we could both enjoy it!

Turkey, Kale, Brown Rice Soup

turkey kale brown rice soup

Ingredients

2 tablespoons extra-virgin olive oil
5 to 6 large shallots, chopped
3 medium carrots, cut into 1/2-inch pieces (about 1 1/3 cups)
1 large red bell pepper, cut into 1/2-inch pieces (about 1 1/2 cups)
8 ounces ground white turkey meat, broken into small chunks
1 tablespoon herbes de Provence
4 cups low-sodium chicken broth, plus more as needed
One 15-ounce can diced tomatoes in juice, drained
1 cup cooked brown rice
1 small bunch kale, coarsely chopped (about 4 packed cups)
1 (2-inch) piece Parmesan cheese rind
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup chopped fresh flat-leaf parsley
1/4 cup freshly grated Parmesan, optional

Directions

Heat the oil in a large pot over medium-high heat. Add the shallots, carrots and bell pepper and saute, stirring frequently, until the vegetables begin to brown and soften slightly, 8 to 10 minutes.

Add the ground turkey and stir until the meat turns white and begins to color very slightly around the edges, 5 to 7 minutes. Add the herbes de Provence and stir, 1 minute.

Add 4 cups broth, tomatoes, rice, and parmesan rind. Bring to a boil. Stir in the kale and season with 3/4 teaspoon salt and the freshly ground black pepper. Reduce the heat to medium-low. Cover and simmer until the vegetables are tender, about 15 minutes. Season with the remaining 1/4 teaspoon salt.

Ladle the soup into bowls. Sprinkle each serving with parsley and Parmesan, if using, and serve.

Recipe source: http://www.foodnetwork.com/recipes/giada-de-laurentiis/turkey-kale-and-brown-rice-soup-recipe.html

Mushroom Stroganoff

Stroganoff is the epitome of what we view as Russian food. I took a Russian staple and decided to make it healthy. I found this recipe for mushroom stroganoff and decided it would be a great alternative to the typical beef stroganoff. This recipe is also dairy-free!

Mushroom Stroganoff

mushroom stroganoff

Ingredients

  • 2/3 cup raw cashews
  • 2 teaspoons red wine vinegar
  • Pinch fine sea salt
  • 1 1/2 pound assorted mushrooms
  • 3 shallots, thinly sliced
  • 2 1/2 cups mushroom broth or low-sodium vegetable broth (I used chicken broth because that is what I had on hand)
  • 1 tablespoon Dijon mustard
  • 1 tablespoon paprika
  • 1/2 teaspoon ground black pepper
  • 3 tablespoons chopped fresh parsley or dill, for garnish

Directions

Place cashews in a small bowl and cover by about 1 inch with boiling water. Let soak 30 minutes. Drain, discarding soaking liquid. In a blender, combine cashews, 1/4 cup water, vinegar and salt, and blend until smooth; add more water a tablespoon at a time as needed to make a cashew cream.

Halve or quarter smaller mushrooms and thickly slice larger ones. Place mushrooms and shallots in a heavy pot and set over medium heat. Cook, stirring frequently, until the mushrooms begin to brown; add broth a few tablespoons at a time to keep mushrooms from sticking to the bottom of the pan. Cook, adding more broth as needed, until mushrooms are browned and softened, 10 to 12 minutes.

Stir in remaining broth, mustard, paprika and pepper. Bring to a boil, lower heat, and simmer until mushrooms are very tender and sauce is thickened, about 25 minutes. Stir in 1/2 cup of cashew cream. Sprinkle with parsley and serve over pasta or rice with the remaining cashew cream on the top.

Recipe source: http://www.wholefoodsmarket.com/recipe/mushroom-stroganoff

Spicy Red Wine Spaghetti

Talk about an “adult” spaghetti. This takes a simple pasta dish and elevates to a level that is so elegant and yet so easy to make! This dish is bound to make a great impression on anyone you make it for!

Spicy Red Wine Spaghetti

spicy red wine spaghetti

Ingredients

Kosher salt
1 pound spaghetti (I recommend not using whole wheat to get that great purple color)
1/4 cup extra-virgin olive oil
3 large cloves garlic, chopped
1 large shallot, halved, thinly sliced into strips
1/2 teaspoon dried crushed red pepper (add more for more of a kick)
One 750ml bottle zinfandel (I recommend using a red wine that you really enjoy to drink)
1 tablespoon tomato paste
1 tablespoon butter
1/4 cup fresh flat-leaf parsley leaves, chopped
4 ounces coarsely crumbled goat cheese

Directions

Bring a large pot of salted water to the boil. Add the pasta and cook for 6 minutes, stirring pasta occasionally, until par-cooked. Drain and reserve the pasta water.

In a 12-inch nonstick skillet, heat the olive oil over medium-high heat. Add the garlic, shallots, crushed red pepper flakes and 1 teaspoon salt. Cook until the garlic becomes fragrant, 1 to 2 minutes.

Add the wine and tomato paste. Bring to a simmer over medium-high heat. Reduce the heat to medium and simmer gently for 3 minutes.

Add the pasta to the skillet. Cook, stirring frequently, until almost all of the wine is absorbed and the pasta is tender but still firm to the bite, about 5 minutes (if the pasta mixture is too dry, add pasta cooking water 1/4 cup at a time).

Stir in the butter and 1 teaspoon salt. Increase the heat, and toss until the wine sauce thickens enough to coat the pasta, about 1 minute. Toss to blend.

Add the parsley and goat cheese and serve.

Recipe source: http://www.foodnetwork.com/recipes/giada-de-laurentiis/spicy-red-wine-spaghetti-recipe.html

Quinoa and Spinach Un-Mac n’ Cheese

This recipe takes my favorite mac and cheese to a whole new level. Instead of pasta, it uses quinoa which adds protein and cuts back on the carbs. Adding the spinach adds a little vegetable to the dish making it that much more healthy! This recipe has been added to my list of favorite comfort foods!

Quinoa and Spinach Un-Mac n’ Cheese

quinoa and spinach unmac n cheese

Ingredients

  • 2 cups Quinoa
  • 3 tablespoons Butter
  • 3 tablespoons Flour
  • 1 1/2 cups Milk
  • Freshly Grated Nutmeg
  • 1/4 teaspoon Salt
  • 1 Shallot (minced)
  • 8 ounces Shredded Cheddar Cheese
  • 1/2 cup Freshly Grated Parmesan Cheese (divided)
  • 1 bag Fresh Baby Spinach
  • 4 tablespoons Butter (melted)
  • 3/4 cup Panko Breadcrumbs

Directions

Preheat oven to 350°F. Prepare a casserole dish with non-stick cooking spray.

Cook the quinoa according to the package instructions.

In a sauce pan over medium heat, add 3 tablespoons of butter and the shallot. Cook until the shallot is slightly soft then whisk in flour. Continue to whisk until a paste forms and becomes light golden in color.

Whisk in the milk and increase the heat to medium-high. Bring to a boil while whisking. Stir in nutmeg and salt along with the cheddar cheese. When the cheese sauce is smooth, remove from heat.

In a large bowl, mix cooked quinoa, cheese sauce, spinach and half of the parmesan cheese. Transfer mixture to the casserole dish. Top with the remaining parmesan.

In a small bowl, stir together the melted butter and panko breadcrumbs. Sprinkle over the casserole and bake for 20 minutes.

Remove from oven and allow to cool slightly before serving.

Recipe source: http://abc.go.com/shows/the-chew/recipes/quinoa-spinach-un-mac-n-cheese-dana-urbinati

Whitefish with Garlic Butter

This recipe is packed with flavor! It takes a simple whitefish and elevates it with this awesome garlic butter! It is a unique and easy dish, and if there is any garlic butter left over it is great to use on other dishes!

Whitefish with Garlic Butter

whitefish with garlic butter

Ingredients

  • 1/4 cup unsalted butter, softened
  • 1 1/2 tablespoons chopped flat-leaf parsley
  • 1 large garlic clove, peeled and minced
  • 2 teaspoons minced shallots
  • 1/2 teaspoon Dijon mustard
  • 1 1/2 tablespoons minced prosciutto di Parma
  • 1 tablespoon almond, rice, or all-purpose flour
  • 2 tablespoons freshly squeezed lemon juice
  • Salt, to taste
  • Freshly ground pepper, to taste
  • 2 tablespoons canola oil
  • 4 (7-ounce) skinless cod fillets
  • Garnish: lemon wedges

Directions

1. Stir together first 10 ingredients in a small bowl. Set aside.

2. Heat oil in a wide, deep, ovenproof skillet over medium-high heat. Season the cod fillets with salt and pepper, and cook 4 minutes. Turn fillets over; cook 1 minute.

3. Spoon 1 tablespoon butter mixture over the top of each fillet; transfer skillet to oven, and bake at 450° for 2 minutes or until fish is just cooked through and opaque in the center.

4. Add any remaining butter to pan, and let melt, stirring with juices in pan; spoon over fish, and garnish, if desired. Serve immediately.

Recipe Source: http://www.myrecipes.com/recipe/roast-cod-with-garlic-butter-10000001973668/

Kale and Brussels Sprouts Salad with Turkey Bacon

One of my favorite, and easiest salads to-date! I am now officially obsessed with turkey bacon. This is a must try! The best part about salads is that you can adjust the ingredients depending on your preference. I added chicken to mine (and extra turkey bacon)!

Kale and Brussels Sprouts Salad with Turkey Bacon

kale and brussels sprouts salad with turkey bacon

INGREDIENTS:

For dressing:
2 Tbs fresh lemon juice
1 Tbs dijon mustard
1 tsp finely minced shallot
1 small clove garlic, finely minced
1/8 tsp kosher salt
Pinch black pepper
1/4 c extra virgin olive oil

For salad:
2-3 c kale (approx 1/2 a bunch)
1 lb brussels sprouts, shredded using a mandolin or sharp knife
3-4 slices turkey bacon, baked and chopped (I added 6 or 7 slices)
1/4 c almonds, sliced
1/2 c Pecorino cheese, finely grated

DIRECTIONS:

Combine all dressing ingredients in a small bowl and mix. (Alternatively, I sometimes throw everything in a mini food processor and let it do the chopping.) Add in olive oil, whisking (or processing) until combined.

Mix sliced kale and shaved brussels sprouts in a large bowl. Throw in bacon, almonds, and cheese. Pour dressing over the top and toss salad until all ingredients are distributed throughout.

Note: I added chicken breast into my salad for extra protein. And as usual, I made double the amount because  this salad was just as good the day after!

Recipe Source: http://www.sugarandgrace.com/2013/05/02/kale-and-brussels-sprouts-salad-w-bacon-and-pecorino/

Sauteed Brussels Sprouts and Cabbage with Toasted Almonds and Shallots

This recipe takes my love for brussels sprouts to a whole new level! This healthy side-dish/salad is by far the tastiest! I even ate the leftovers cold the next day and it was just as good.

You can adjust the ingredients based on what you have on hand or add more of the ingredients you prefer most. As you can tell I used a lot of cabbage and brussels sprouts, and less of the almonds.

Sautéed Brussels Sprouts and Cabbage with Toasted Almonds and Shallots

brussels sprouts and cabbage salad

Ingredients

2 cups of Brussels sprouts, trimmed and sliced in half
2 cups of purple cabbage, roughly chopped
3 tablespoons of oil
¼ cup of slivered almonds
¼ cup of diced shallots
2 cloves of garlic, minced
salt and pepper

Directions

Heat 2 tablespoons of the oil in a pan oven medium-high heat. Add the Brussels sprouts. Cook the sprouts for about 10 minutes, stirring occasionally, until they start to brown.

While the sprouts are cooking, heat up the remaining 1 tablespoon of oil in a small pan over medium heat. Add the shallots. Sautee for 3-4 minutes until clear and then add in the almonds and garlic. Cook for another 3-5 minutes until everything starts to brown, but be very careful not to burn the almonds or garlic. Remove from the heat.

Once the sprouts have started to brown, add the red cabbage and continue to sauté until the cabbage is tender. Turn off the heat and add the toasted almonds and shallots. Give it a good toss and then season with salt and pepper.  Serve warm.

Serves 6-8 as a side dish

Recipe source: http://www.whatwouldcathyeat.com/2012/11/sauteed-brussels-sprouts-cabbage-with-toasted-almonds-and-shallots/

Brussels Sprouts Hash

The great thing about this recipe is that even though we associate a hash with breakfast, I use this recipe as a side. It combines my love of brussels sprouts with the creaminess of egg yolk into perfection. This recipe originally called for bacon or pancetta but I am not a huge fan of either so I left it out and it was just as yummy. If you like bacon as much as most people, here is the original recipe: http://foodformyfamily.com/recipes/brussels-sprouts-bacon-breakfast-hash

Brussels Sprouts Hash

Brussels sprouts hash

Ingredients

12 ounces brussels sprouts, shredded
2 cloves garlic, minced
2 shallots, minced
1 1/2 tablespoons apple cider vinegar
1 tablespoon butter
3 large eggs
salt & black pepper
1 tbsp olive oil

Directions

Thinly slice the brussels sprouts if you haven’t already bought them pre-shredded. Set aside.

Heat the olive oil to a medium to large pan over medium heat. Add the garlic and shallots and cook for 30 seconds before adding in the brussels sprouts. Stir in the apple cider vinegar. Sauté for 5 minutes until sprouts are tender. Cook until sprouts start to brown on the edges, another 3-5 minutes.

Create a slight well in the center of the pan. Add the butter in the well. Crack the eggs directly in the center and cook until the eggs are cooked through as desired (unless you like them runny like I do!). Remove from heat and serve immediately.

Before you serve, if you prefer your eggs runny, mix in the eggs so it creates a nice creamy hash.