Meet Brussels Sprouts, Your New Fave Veggie

This pan is "well loved"

I have NO idea where Brussels Sprouts got such a bad wrap.  They are the token vegetable for vegetable haters and I cannot figure out why.  They are delicious.  They cook so quickly and serve as a perfect side in the winter.  They are in season now so.....jump on it, jump jump jump on it.

I like them roasted and this is how you do it, #amazing.  Also, did you know that they are BrusselS Sprouts?  Like the city of Brussels, with an "s" at the end?  I just had my mind blown.  Learn something new everyday.

I buy mine at the Farmers Market.   I think you can see why.

Equipment you will need:

• Roasting Pan - I used a brownie pan, it's the perfect size for 1-2 servings, if you have a crowd go for a cookie sheet lined with aluminum foil

Ingredients:

• Brussels Sprouts: however many you want, I eat about 8 whole ones, 16 halves. If you end up with leftovers, enjoy them.  And congratulations on the self control.  You got me beat.
• 2t olive oil.  No measuring, I beg you.  Pour for about 3 seconds
• Salt & Pepper

HUGE Sprouts

Directions:

• Preheat the oven to 400
• Remove the stems/bottoms of your Brussels Sprouts and then cut them in half (quarters if they are really big like the ones in my pictures)
• Put the halves AND the stray leaves in the pan.  The leaves will fall off and you should absolutely keep them.  They get a little crispy and salty and are to die for.
• Pour the olive oil over the sprouts
• Sprinkle on some salt and pepper - a couple of twists from each grinder
• Roast in the oven for 10-15 minutes, shaking them around once or twice throughout

Post Olive Oil & Seasoning, pre-roast

Eat up.  So easy.  So tasty.  And your peers will be impressed that you are making such a trendy vegetable.  Really though, they have gotten trendy, kinda like babies.  Talk about a key accessory for the season.

See those Crunchy pieces? #getafterit

Sorry Grandma, but This is the Real Base for Chicken Soup

Every once in awhile you have a bowl of soup that just warms you up on the inside, and not just because it's hot, because there is an insane depth of flavor that just feels so good going down.  Secret:  it's the broth. #factsoflife.  I made fun of my mom for YEARS for making her own chicken broth, and then I saw the light.  If you call in sick really just to watch TV, it's too cold to go outside, you're a homebody, you're lazy, or you want to impress anyone and everyone, you should make chicken broth.  As long as you can commit to having someone at your house for 3.5 hours, you can do this.  I promise.  It's so easy, and so worth it.

Equipment you will need:

• 1-2 Large Stock Pots with Lids (these are the big guys.  Mine are medium sized, so I divided my ingredients between two of them.  I have so much broth it's heavenly.
• A Strainer and a Large bowl for separating the goods
• Hm, I guess that's it

Ingredients:

• 1 Head of Garlic, cut in half crosswise (hamburger-style, so each individual clove is cut in half) with the skin on
• 1 Onion, quartered, with the skin on
• 4 carrots, unpeeled, each broken into 3-4 pieces
• 8 Stalks of Celery, each broken into 3-4 pieces
• One Bunch of Parsley - I prefer flat leaf (also called Italian parsley) but I couldn't find it, so I got "curly."  Since you don't eat it in the broth, either is fine.
• 1 Chicken Carcass - you can rip this into pieces with your hands.  It's actually kinda fun.  I used the one from my Roasted Chicken, or you could use that of any store-bought Rotisserie Chicken, just eat the meat first...and you should maybe save some for chicken noodle soup :)
• 2t Salt and 
• 1t Pepper
• Optional: 1/2 Bunch of Thyme

See it all there?  Ready for action? Images like this are what make me love cooking :)

Carnage?  Wreckage?  Disgusting?  Flavor.  My deconstructed Carcass.

No Water.

Directions:

1.  If you have kitchen twine, you can tie the herbs (parsley & thyme) into a bunch, two bunches if you are doing two pots.  No twine?  No problem.  Just please do NOT use floss.  You will have minty fresh broth.  Disgusting.
2. Put your veggies, chicken and herbs in your big pot, dividing it evenly if you are using two pots.
3. Add salt and pepper - again divide it evenly.  I feel like you get that part now.
4. Fill the pot(s) with enough water to cover everything.  I know, it's a lot of water .
5. Put the lid on and turn the flame on Med-Medium/High to get things hot and boiling.
6. Once fully boiling, turn it down to a slow boil, a notch above a simmer, I'd say Medium/Low (High Low?  Low to high? Lo-Fi? That's a bar in SF.  I digress.)
7. With the lid on, just let it simmer away for about 3 hours, checking on it and your kitchen periodically to make sure nothing is catching on fire.
8. Clean your bathroom.  Wash your sheets, you should've done that last week anyways.
9. Your house should smell amazing about 2 hours in, and a craving for soup should be in full force.
10. After 3-3.5 hours, turn the heat off and let it cool so that you don't burn yourself when you separate the liquid.
11. Once room-temp, put your large bowl in the sink, and rest your strainer inside the bowl (see image below).  
12. Dump the pot-of-goods into the strainer to separate the veggies and chicken from the liquid.
    
    

    

    See this little set up?  Strainer inside the bowl.  Get it? So easy.

13. Discard the Veggies and Carcass (it's so overcooked) and voila! Broth! Store it in the fridge or freeze some in Tupperware so that it doesn't go to waste - then you have it handy anytime you want soup!  I probably made about 1.5 gallons...definitely freezing some!

Just finished cooking and ready for cooling.  The house smells amazing.  All 800sq ft of it.

**Note:  After it's been refrigerated, the fat will solidify more or less, and you can skim it right off the top with a fork.  #keepitlightkeepittight


Recipe for Chicken Noodle Soup is coming next!

Towering Fajita Goodness

Fajitas are just fun.  When you get them in a restaurant, they come out sizzling, you get to control how much extra guacamole you put on each bite, how much hot salsa, how much mild...and really making them at home is no different.  In this case I had left over chicken (not ready to share the chicken recipe yet), but you could use shrimp, tofu, steak, pork, mushrooms, (anything really) to "beef" it up....no pun intended.  Or, pun intended.

This is my favorite brand of guacamole.  Hands-Down. Just as a side-note , I like a LOT on each bite.

Equipment you will need:

• Wide, flat bottom pan, not a pot
• Spatula or big spoon so that your hand won't get too close to the heat (comin' in hotttt)
• Knife & Cutting Board
• Tongs (unless you have really quick hands that can avoid flames)...look right here:

Fire Seared Tortilla - que auténtico.  Really though, this is a huge flavor booster. 

Ingredients:

• 1 Onion, mine was a medium sized one, but a big one would be fine
• 1 large Red Bell Pepper 
• 1 T of Oil, I used Safflower.  Please don't measure this, just pour for like 4 seconds 
• Salt & Pepper
• 1/2 t Cumin - don't do it, please don't measure.  Just give it a couple good shakes.  It's not spicy, more smokey
• 1/4 t Chile Powder - no measuring, but fewer shakes, this has a little more heat.  Go for half the amount of Cumin....más o menos (more or less - I was a Spanish Major. #yup)
• Any meat or protein that you want!  Already cooked. (If it isn't cooked, just brown it up in a separate pan before you add it so that it gets a good sear and the raw meat doesn't mix with the veggies. #ecoli #nogracias)

I just used my hands to shred this chicken.  After I washed them of course

• Tortillas - I like the corn ones that say they are home made.  I am 99% sure that they are made in a factory, but that factory is home to many machines and some employees, so that works for me.
• Topping Potentials: Guacamole, Sour Cream/Greek Yogurt (yes, you can use greek yogurt, I swear), COTIJA CHEESE (the capital letters express my strong feelings), fresh cilantro, salsa.  Go crazy.

Directions:

• Slice your onion in half, and peel that skin away, cut it in quarters and slice that baby up
• Slice your bell pepper into 1/4 - 1/2 inch wedges, and then cut them in half again..I;m not articulating myself well, just look at this picture:

See what I mean? Sliced long ways, and then in half so that the pieces aren't so long...easier to eat.

• Heat the oil in the pan - get it hot, you want the onions & peppers to sizzle
• Add the onions & peppers (and mushrooms if you are using them) to the HOT oil.  hot hot hot.  #hot #notwarm
• Add Salt & pepper (a few twists of each from your grinders)
• Sprinkle on the Cumin and the Chile Powder - smell these. Wait, don't get them too close to your face or they will go straight to your brain.  Try wafting.  If you like the smell, add more!

Mmmhmmm...freshly seasoned and starting to sizzle

• Once things have sizzled for a bit, start to stir them, but keep the pan hot
• The veggies will wilt and pick up the coloring from the spices...that's the magic happening
• Add in your cooked meat or protein of choice
• NOTE - if you feel like anything is burning and instead of browning (turning black and not brown) you can add some broth or water
• When the meat is hot and incorporated...it's ready!!  

I mean, you can see the smokey/spicy steam.  #yesplease

• Stack your fajita with whatever toppings you like best...here's my work of art:
  
  
  

  

  This is like Base Camp for the Mountain that is about to be constructed...

  
  

  
  
  
  
  
  

  

  In case you forgot what it looked like at the top of this entry... ta dahhhh.  I give you Fajita Mountain.

  
  
   The aftermath...

  

  yes.  I single handedly ate what is no longer in the pan.  I'm a growing girl.  That's what my mom says at least.

  
  

Keep the Seeds!

Did you ever toast pumpkin seeds after you carved your pumpkins at Halloween when you were a kid?  Maybe you still do.  This is the same concept.  We are putting this whole squash to use.  Talk about a zero-waste initiative.

I know, I already used this picture in a different post.

Equipment you will need:

• Baking Sheet
• Aluminum Foil (can you tell that I love foil?)
• Metal spatula of some kind...to toss the seeds around
• Strainer

Ingredients:

• Seeds from your Squash (I have done this with Spaghetti squash, butternut squash and pumpkins so I am sure it would work with acorn, kabocha, etc)
• 1-2T Olive Oil, about a 3 second pour...enough to coat the seeds, not worth measuring
• Salt & Pepper
• Optional to add other seasonings...see the bottom of this post for other ideas

Directions:

• Rinse your seeds in the strainer, in the sink, washing off all the squash guts.  #gross
• Lay the seeds flat on a plate or in a baking dish, like the one you use for brownies (I know you have one of those) and let them air dry over night, just on the counter or the stove, as long as the stove is turned OFF

Clean seeds!  Drying out on top of my stove for the night.

• They will feel dry crispy when they are dried out.  When they feel like that, heat your oven to 375 and transfer the seeds to your foil-lined cookie sheet
• Toss with the olive oil, salt, and pepper

These have oil, salt, pepper and are about to be paprika'd.  My mom brough this paprika back from Hungary...it came with this cute little dude as the scooper

• Roast for 5-7 minutes, you will hear them start to "pop" in the oven - it literally sounds like popcorn when it first gets going
• Enjoy!

Apparently seeds polarize when you roast them?

Optional seasoning: cumin for some chili/Mexican-like spice, paprika for some smoky heat without being spicy, cayenne pepper for some spice, any meat or poultry seasoning.  What do you have in the pantry?  Get creative!

Basic Butternut Squash, Safely

I really do like the taste of butternut squash.  I really don't like wrestling with it, with a huge knife in hand, to try and prepare it.  I honestly prepare them so rarely because I'm truly afraid of hurting myself with a large knife in the process.  Problem solved.  In the easiest way possible.

Equipment you will need:

• Baking Sheet
• Aluminum Foil
• Fork
• BUTTER Knife (get it? butternut squash)

All the equipment you will need, minus the butter knife.  If you don't have a knife and fork, you have problems bigger than knowing how to safely roasting butternut squash.  Just saying.

Ingredients:

• 1 Butternut Squash - mine was probably 2-2.5, if yours is smaller, your bake time will likely be less.  You might just have to keep a closer eye on it!

This was honestly probably a foot long, and I'm not just saying that because Subway succeeded with their "Footlong" marketing campaign.  Massive.

 Directions:

• Preheat your oven to 350
• Line your cookie sheet with aluminum foil
• Poke your Butternut Squash with a fork.  Everywhere.  Really, everywhere.  I didn't do it evenly on all sides and one side was a little harder to peel.  I think that poking the holes allows air to get under the skin, so it bubbles and then peels right off without a hitch.  I'm not really sure about the physics of the "air --> bubbles --> peeling" process though.  I'm not even sure if it's physics that we are talking about.
• Put the Butternut Squash on the foil lined cookie sheet and place it in the oven
• Bake for 30 minutes to an hour.  That's a huge range, I know.  If your squash is small, 4-6inches and around a pound, closer to 30 minutes.  Big like mine was, closer to an hour.
• After about 30 minutes, poke it with a fork again - you want the fork to easily poke the flesh, and sink deeply into it.  That sounds so dirty, #woah
• Once it's soft (now everything sounds inappropriate), take it out of the oven and let it cool on the cookie sheet for about 20 minutes, or until it's cool enough to handle

Roasty, toasty with bubbled skin, #physics

• Peel the skin with your fingers (I cannot handle myself)
• Cut the squash in half length-wise, scoop out the seeds and chop the squash into whatever size chunks you want!

Don't throw the seeds away!!!

• Use in your next recipe!  I will share a few too...upcoming posts :)

Ch-Ch-Ch-Chia...Seed Pudding

I love reading about "Super Foods."  They all seem to be a food that I hadn't heard of until 5-10 years ago.  Did you know what a Goji berry was in college?  Kale, even?  Chia seeds are no different.  Apparently the Aztecs have been into these things for awhile (good for them), so it looks like I'm a few thousand years behind.  Whatever, I caught on and now I am totally into their Super-ness and their tastiness.

Now you know that I use AT&T

Bon Appetit posted the above recipe on their instagram (@bonappetitmag) about how to make a quick chia seed pudding; apparently someone in the office was trying to get healthy after Thanksgiving.  I didn't have all the ingredients when I made mine, but I used their base and worked with what I had.  After eating it twice, I'm realizing there's lots of room for creativity.

I have been taking this to work with me, with a salad, for lunch...it's fast, portable and surprisingly satisfying, plus it's got fiber and protein.  Do you know what fiber does for you??  What's not to love.   Here's how you do it:

**Adapted from @bonappetitmag - thank you!!**

Equipment You Will Need:

• A Tupperware or bowl with a lid (or really any bowl with plastic wrap if you aren't commuting with it)
• A fork
• Yup, that's it.

Ingredients for the Base:

• 1 C Almond Milk (I am pretty sure that you could use coconut, soy or even regular milk, but I haven't tested it, I'll get right on it)
• 3T Chia Seeds
• Potential add-ins of your choice, see below
• Yup, that's it.

You only really need two of these, so far my favorite combo is with chia seeds, almond milk, vanilla, and cinnamon.  Delish.  Tastes like dessert!

Directions:

• Combine the Almond Milk and the Chia Seeds
• Stir with your fork for about 5 minutes...you want all the seeds to get dunked in milk and not to be squished in the corners, in the same way you beat an egg before scrambling it

Before Stirring...

...After.  No clumps, smooth and even.

• Option to stir in a "flavor add-in" (see below) until it's well mixed
• Refrigerate for at least two hours or up to 2 days (I made mine on my way out the door, stuck it in the fridge when I got to work, and then it was ready for lunch 4 hours later!)

Options for flavor add-ins: Vanilla, Cinnamon, Maple Syrup, Agave, Nutmeg, Shredded Coconut, Almond Extract, Cocoa Powder...to name a few

Optional Toppings: Honey, Chopped nuts, Cocoa nibs, Berries, Bananas.  I mean, the possibilities are endless, really.

The Best Thing Since Stale Bread: Homemade Croutons

I love fresh bread when it's fresh...the first day you get it from the bakery it's irrestible, the second day it's still great, you eat it on the third day, and on the fourth day it's just there and you're hungry so you eat it.  Now you have anywhere between a half to three-quarters of a loaf of bread that you will settle for, hardly inspiring.  No more!  Inspiration has arrived in the form crunchy gems of glorious-ness.

Ugh, why make croutons when you can pay under $5 for decent-tasting bites to throw in your salad and move on with your day?  Because it's just.  Not.  The Same.  I promise these will not disappoint.  Just look at them in all their glory:

Y-U-M.  Yum.  #yum.  Any way you spin it.

Impress yourself and your guests by throwing these bad boys in salads, a bowl of soup, or straight into your mouth.  Here it goes:

GARLIC CROUTONS (capitals and bold lettering are absolutely necessary)

Equipment you will need:

• Cookie sheet with the lip (so you can toss them without them flying everywhere)
• Aluminum Foil (easy clean up again!)
• Small Sauce Pan/pot - a pot with a 4-6in diameter and tall sides, no lid needed
• Spoon
• Spatula, plastic or metal
• 
  

Ingredients:

•  3-4 big cloves (not full heads) of Garlic, 6-8 if they are smaller, sliced
• 1/4 - 1/3 cup of Olive Oil
• 1/3 Stick of Butter (about 3T)
• Leftover Bread that you weren't quite sure what to do with until now
• Salt

This is not an opportunity to display your knife skills.   You just want rough slices that will maximize the surface area of the "juicy" parts of the garlic so that it really get into the oil & butter.  Maximize the surface area?  Who am I?

Melting butter and oil making the magic happen

Instructions: (this looks overwhelming, most of it is very elementary, #yougotthis)

• Preheat your oven to 300 (that's what I was aiming for with mine, not sure what it actually was)
• Add the olive oil (no need to measure, I'd say a 10 second pour) and butter to the sauce pan, and turn the heat to medium-low
• When the butter starts to melt, add the garlic into the sauce pan



Big Bubbles = Turn off the Heat




• As the butter finishes melting, the oil and and butter will start to bubble.  Count "10 Mississippi" (you know what I mean...1-Mississippi, 2-Mississippi, etc) and then turn off the heat.  If you have a gas stove, turn the flame off.  If you have an electric stove, take the pan OFF the heated burner and move it to a room temperature burner (video on my instagram)
• The oil will continue to bubble and that's fine, but what you don't want is for the garlic to burn.  It happens fast and it's gross.  Just let it sit off the heat and cool down in order to extract the garlicky flavor and infuse the butter and oil. About 20 minutes.  That sounds fancy and very professional.
• Let that concoction hang out and infuse itself while you chop the bread into bite sized cubes, see my note below
• Line your cookie sheet with foil and throw the bread on there
• Spoon the olive oil and butter, not the garlic, over the croutons
• Salt 'em up and don't be shy, you want these to be flavor bombs



Coated & ready to be Toasted.

• Roll up your sleeves and use your hands to toss the bread in the oil, butter and salt to coat evenly.  Honestly though, roll up your sleeves, oil/butter is basically impossible to get out of your clothes
• Place the cookie sheet with the buttery bread cubes in the oven for 5-7 minutes, until the oil is bubbling.  Take them out and toss with your spatula so they toast evenly on all sides
• Back in the oven for 3-5 minutes until they are browned and chewy-crispy.  Take them out and let them cool.
• Serve It.  Literally.

  

  Bring it.

*Note on Size of the Bread Cubes:  Think about it.  Do you want to eat a big piece of bread with sharp corners that will enevitably cut up your mouth like your braces did?  No, you don't.  One-half inch to three-quarters of an inch is plenty big.  Don't punish your mouth because your hands got tired. Buck up and deal, this is city-life cooking, work for it.  The cubes in the photo below are too big and will be injury-inducing, #thatsafact

2/3 the length of my finger is TOO BIG.  I have long fingers, but crouton just looks straight up painful.