Brown Butter Vanilla Brussels Sprouts

January 25, 2014 by Mackenzie

Brussels sprouts do not generally elicit much excitement in an eater. They have a horrible reputation that far precedes them. How many of you have actually eaten brussels sprouts? I hadn’t until just a year ago – I’d gone along with the common school of thought that brussels sprouts were an evil, mushy, horribly-tasting vegetable and to have a pleasant life, you must stay as far away from them as possible.

Well, last year my roommate discovered that I’d never had Brussels sprouts and she was adamant that I change that. Reluctantly, I let her make me some – and lo and behold, I tasted one and thought, where have these been all my life? There’s nothing evil, mushy, or horrible about them! In fact, they are a little bit crunchy, very flavorful and quite delicious! What do ya know? 🙂

So here’s an easy, quick, and delicious brussels sprouts recipe that is sure to make you love them too. The title makes it sound sweet – but I added enough salt, pepper and garlic powder to balance it out so it weighs more heavily on the savory side. I created this recipe based off of a dish from a restaurant in Bellevue, called Palomino. They turned out great – and I’ll definitely be making them often! Here’s another recipe I’ve got that uses brussels sprouts, this butternut squash sauce pasta with brussels sprouts,

Brown Butter Vanilla Brussels Sprouts
Recipe inspired by Palomino’s “Brussels Sprouts in Vanilla Butter”
Serves 2

3 tablespoons butter, divided
3/4 cup onions, diced
1 1/2 teaspoon vanilla extract, divided
1 lb Brussels sprouts (about 20), washed, ends trimmed and then halved
1/2 teaspoon garlic powder, roughly
1/4 cup walnuts
Salt and pepper, to taste

1. In a medium skillet, melt two tablespoons butter over medium heat. Watching carefully, let it cook until it begins to brown. Let it brown for about 20 seconds and then add the onions and sauté for three minutes. Add 1 tablespoon vanilla extract and cook for an additional minute.

2. Add brussels sprouts and cook for about five minutes, until sprouts are beginning to brown and are getting soft. Add last tablespoon butter, 1/2 teaspoon vanilla extract, walnuts, garlic powder and salt and pepper to taste (start with just a little salt and pepper and continue to taste it as you add more. I wanted it more savory than sweet so ended up adding a good bit of salt and pepper in the end) Allow it all to cook together for another 2 minutes then remove from heat and serve immediately.

French Apple Tart

January 15, 2014 by Mackenzie

Not only was this tart beautiful with its graceful layers of apple slices, but it was sweet, without being overly sweet and left me perfectly satisfied. Don’t be daunted by it’s look – it really is quite simple to prepare and you’ll amaze any guests you may have!

French Apple Tart
Recipe from Food Network
Makes one 10×14 inch tart, serving 10-12

Ingredients:
Pastry:
2 cups flour
1/2 teaspoon salt
1 tablespoon sugar
12 tablespoons (1 1/2 sticks) cold, unsalted butter, diced
1/2 cup ice water
Apple Topping:
4 Granny Smith apples
1/2 cup sugar
4 tablespoons (1/2 stick) cold, unsalted butter, diced small
1/2 cup apricot jelly or warm, sieved (run it through a strainer) apricot jam
2 tablespoons water

Directions:
1. Pastry: In a food processor, pulse together the flour, salt and sugar. Add the butter and pulse until mixture is crumbly and the butter is the size of peas. Pour the ice water down the feed tube while pulsing, and continue pulsing until the mixture just starts to come together. Remove the dough and, on a floured cutting board, knead it into a ball. Wrap in plastic wrap and refrigerate for at least one hour.

2. Preheat oven to 400 degrees. Line a sheet pan with parchment paper.

3. On a floured surface, roll the dough into a 10×14 inch rectangle. Trim the edges so you get a neat rectangle. Carefully roll the dough over your arm or the rolling pin and transfer to the prepared baking sheet. Place in the refrigerator while you prepare the apples.

4. Peel the apples. If you have a corer, remove the cores from the apples. If you don’t, slice the apples in half and carefully remove the cores. Slice the apples crosswise in 1/4-inch-thick slices! Take the pastry out of the fridge and, starting in the middle with a diagonal line from the corners, place the apples in an overlapping pattern (see photo). Continue outward, getting slices all the way to the ends of the pastry on all sides (I got creative and cut pieces to fit the small parts at the ends of the rows. Sprinkle the whole tart with 1/2 cup of sugar and dot with the butter.

5. Bake for 45 minutes to an hour, until the apples and pastry are golden brown. Rotate the pan while cooking if necessary, and poke down any bubbles that form. When the tart is done, heat the apricot jelly with the water and brush the entire tart (pastry and apples) completely with the jelly mixture. Don’t be afraid to use it all, it helps to seal the apples and keep them soft.

6. Serve warm or at room temperature. It’s even better with a scoop of ice cream and some caramel sauce drizzled over it!

Let me know what you think if you try it!

Crockpot Sweet Potato Basil Soup

December 22, 2013 by Mackenzie

Is there anything better than soup on a cold winter day? It was really cold back in St. Louis and this soup was the best remedy to warm up after a cold walk home from class. It’s also incredibly easy to make – just throw everything in the crockpot and let it go! Serve with a hearty bread and enjoy!

Crockpot Sweet Potato Basil Soup
Serves 3-4
Recipe from PaleoOMG

Ingredients:
2 sweet potatoes, diced
1/2 yellow onion, sliced
1 (14oz) can of coconut milk
1 cup vegetable broth
2 garlic cloves, minced
1 tablespoon dried basil
Salt and pepper
Pumpkin seeds, optional garnish

Directions:

1. Add all ingredients to the crockpot. Turn the crockpot on high and let it cook for three hours.

2. I used a potato masher to mash the sweet potatoes and mix it all up every hour or so, but you can also leave it until it is finished cooking and pour it all in a blender and purée it until smooth. Pour into bowls and sprinkle with pumpkin seeds, if desired!

Tomato and Quinoa Bisque

February 14, 2013 by Mackenzie

Here’s a great soup recipe for a cold winter day! It’s easy to prepare, healthy and delicious!

I especially liked this soup because the quinoa gave it texture. I like my soups to be full of veggies or to be a little more exciting then pureed “something”. This was a great soup because it gave the classic tomato soup a little boost! Plus, it was a protein-packing boost!

Tomato and Quinoa Bisque
Recipe Adapted from Good Life Eats
Serves 4

Ingredients:
1 large onion, diced
3 garlic cloves, minced
1 tablespoon olive oil
1 15oz can whole, peeled tomatoes
1 15 oz can tomato sauce
1 teaspoon sea salt
1 teaspoon ground black pepper
1 tablespoon Italian seasoning
1 can of water
1/2 cup quinoa, dry but rinsed
1/2 cup almond milk
Grated cheese to garnish

Directions:
1. Heat the oil in a large saucepan over medium heat. Add the onion and saute for five minutes. Add the garlic, salt, pepper, and italian seasoning and saute for 3-5 more minutes.

2. Add the tomatoes and tomato sauce, mixing well. Fill one of the empty cans with water and add to thin it out a bit (you may not need the whole can, or you may need more – I would have done less if I could do it again). Add the quinoa, bring to a boil and then cover and reduce heat to low. Let simmer for 10-15 minutes, or until the quinoa is cooked.

3. Remove the soup from the heat and cool slightly. Transfer half of the soup to a blender (all of the tomato chunks) and blend until smooth. Return to the pot, remixing with the non-blended half. Stir in the almond milk and additional spices if necessary (chili flakes!).

4. Serve warm, garnished with freshly grated cheese and with a toasted english muffin!
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Mackenzie

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