Roasted Brussels Sprouts & Red Onions with Balsamic Vinegar

Thanksgiving is around the corner and I wanted to share some skinny in-season side dishes. I swoon over brussels sprouts and they supply you with vitamin C.  This side dish can be prepared a day prior by trimming and quartering the brussels sprouts and slicing the onions up. It's guilt free because it's a low-cal & low-fat side dish! 

serves 8

ingredients

1 1/1 lb brussels sprouts, trimmed and quartered
1 1/2 lb red onions, thickly sliced
1/4 cup balsamic vinegar
1 tablespoon olive olive 
kosher salt
fresh ground pepper 

preparation

preheat oven to 450 degrees. Line a large baking sheet with parchment paper or nonstick foil. 
Spread the brussels sprouts in single layer on prepared baking dish and toss with olive oil. Roast the brussels sprouts, stirring occasionally, for about 12 minutes. 
Add the onions, tossing to combine and roast for about 10 minutes or until golden brown. Drizzle the balsamic vinegar, tossing to combine and roast for about 2-3 minutes longer. 
Transfer to serving bowl and season to taste with salt and fresh ground pepper. 

Enjoy! 

Roasted Tomatillo Salsa

I heavily pour tomatillo salsa on my food. I literally can drink it. I love it so much that I need salsa verde rehab. I roasted the tomatillos because it's packed with flavor. You can make this salsa with fresh tomatillos by just skipping the roasting step. Both salsas are great in texture, and refreshing. Serve it with chips, tacos or on a grilled fish.

ingredients

5-6 tomatillos, husked and halved 

1 jalapeno pepper, stemmed and halved (remove seeds for a milder salsa) 

1 garlic clove, peeled and chopped

5-6 sprigs of fresh cilantro leaves 

Sea or Coarse Salt ( heaping teaspoon) 

Freshly squeezed lime juice (optional) 

preparation

Preheat oven to broil.  Place the tomatillos and jalapeno on a baking sheet, seeds facing up, on top rack. Roast for about 4-5 minutes until roasted and blistered. Use tongs to flip the tomatillos and peppers face down and roast for another 4-5 minutes. 

Remove from oven and place the tomatillos and peppers along with the roasting juices in blender or a food processor. Add garlic, cilantro and salt to mixture and pulse to combine all the ingredients. Blend at a low speed to create a salsa puree.  If salsa needs be to thinned, add water. Season to taste with salt and freshly squeezed lime juice.  Enjoy!

Shitake Mashed Potatoes

Mashed Potatoes are MY comfort food.  When plain mashed potatoes can’t do, I dress it up with horseradish, roasted garlic, chive and now shitake mushrooms. It is a prefect combination to go with the miso glazed cod.

ingredients

6 small Yukon gold potatoes, peeled and quartered

6 fresh shitake mushrooms, sliced

1 small shallot, minced

2 tablespoons of butter

¼ cup of heavy whipping cream
1/2 teaspoon fresh parsley, chopped roughly

Salt and Fresh Ground pepper to taste

preparation

Place potatoes in a large saucepan or stockpot with water, bring to boil and cook potatoes for about 20 minutes or until they can be pierced with a fork.

In sauté pan, over medium heat, melt butter. Add Shallots and cook and stir for one minute. Add shitake mushrooms; cook until mushrooms are tender and heated through, stirring occasionally. Stir in heavy whipping cream and cook at a low simmer for about 2 minutes. Remove from heat.

Drain potatoes and place back into saucepan. Add half the shitake sauce to the potatoes and mash.  Pour remaining sauce on top of potatoes. Stir in parsley.  Serve immediately. 

{Skinny} Southwestern Stuffed Peppers

A girl supports Meat Free Mondays and is eating healthy this week because of two big events this upcoming weekend.  These stuffed peppers are easy to make and delicious.  Trader Joe’s is the best place to get the ingredients and is very budget friendly.  A girl didn’t add rice because it’s her least favorite ingredient and not so healthy for you.  However, feel free to add rice and ground turkey or beef to this recipe.

ingredients

3-5 organic bell peppers, halved and seeds removed

½ cup onion, finely chopped

1 garlic clove, minced

1 can of organic black beans, rinsed and drained

1/2 cup of frozen corn (Trader Joe’s roasted corn is the best!)

½ teaspoon of homemade taco seasoning or Pilsen Latino Seasoning from THE SPICE HOUSE.

½ teaspoon cilantro, roughly chopped

Lightly shredded sharp cheddar cheese

½ avocado, sliced

¼ sliced lime

1-2 teaspoons of Olive oil

Preheat oven to 400 degrees.  Place the bell peppers on a baking sheet or baking dish.  Lightly coat the bell peppers with olive oil.  Roast the bell pepper for about 20 minutes.

While peppers are roasting, prep all other ingredients. In a bowl add onions, garlic, black beans, corn and seasoning.  Mix ingredients evenly in bowl.

Remove peppers and let them cool down to handle or use your oven mitt to stuff them.  Spoon the mixture into the cored middle of the bell peppers. Place stuffed peppers back into the oven for another 10-15 minutes.  Remove and lightly shred a little cheddar cheese and place back into oven until cheese is melted, about 1-2 minutes.

Remove the stuffed peppers from oven and place your favorite toppings.  A girl topped her pepper with cilantro, avocado and a squeeze of fresh lime.   You can also add your favorite southwestern toppings like sour cream, hot sauce or salsa.

Garlic Ciabatta Bread

A Girl hearts garlic bread. Here is a recipe that uses ciabatta bread, which happens to be one of her husband’s favorites. Our mantra “ Ciabatta for life” works in this case. Many grocery stores sell 
“take-and- bake” breads and rolls, and this is great new way to substitute the processed and frozen garlic toasts.  Have you ever had Bob Chinn’s famous garlic rolls? Those rolls are highly addictive and not so good for you. This version is just as good but much healthier and super easy to make.

ingredients

Ciabatta loaf 

¼ cup of olive oil

¼ cup chopped fresh parsley

3-5 garlic cloves, minced (add according to your taste)

Sea Salt

Ground Pepper

Freshly grated Parmesan cheese (optional)

Parchment paper

preparation

Preheat oven to 375 degrees.

Slice the ciabatta about ¾ quarters deep and cutting in about 1/2 inch intervals.

Mix olive oil, garlic, parsley, salt and pepper in a bowl. 
Place bread on a piece of parchment paper making sure you have enough to cover and wrap the bread. 

Take mixture and begin smearing the mixture on the sides, in the incisions, and top. Top the bread with freshly grated Parmesan, Place in oven for about 15 minutes or until toasted/golden brown. Serve and enjoy! 

Spicy Okra (Bhindi)

A girl loves Indian food.  Have you ever shied away from cooking or eating Indian cuisine because of the mile-long ingredients list?  The spices used in cooking have health benefits; they add nutrients and an exotic kaleidoscope of flavor to dishes witnhout packing on fat or calories. Spicy Okra (bhinidi) is a great dish for Meatless Monday or add as a side dish to spice up a grilled chicken.

ingredients

½ lb of okra bhindi washed, trimmed ends and sliced

1 tablespoon of Ghee (you can use olive oil or coconut oil)

½ teaspoon cayenne pepper lal mirch

1 tablespoon coriander powder dhania

½ teaspoon cumin seeds jeera

½ teaspoon turmeric haldi

½ teaspoon sea salt or kosher salt

preparation

Make sure to completely pat dry the okra before cutting.

preparation 

Heat ghee or oil in a pan on medium high heat.  Test the temperature by adding a cumin seed to ghee or oil, if it cracks and pops you can proceed to add the rest of the cumin seeds. When cumin seeds crack, you can add the okra. Reduce the heat and stir the okra for about 3 minutes.  Add remaining ingredients and cook for about 2 minutes. Enjoy! 

How to Roast Beets

A girl will share the beet basics: How to roast beets. Roasted beets are delicious in salads, soups, or as a side dish. Preparation and roasting is simple and makes the skin of the beet so easy to peel off. The flavor of roasted beets is unBEETable. 

Start with beets that are firm. 
If beets come with their greens attached, cut them off, and discard. 

Rinse and scrub the beets clean.  
Preheat oven to 376 degrees. 
Place beets on aluminum foil. 

Drizzle beets with olive or grape seed oil. 
Fold foil over them and press the sides closed, creating a roasting pocket.
Roast for about 30 minutes. Check the beets for tenderness. 
Larger beets can take longer to roast. 
Remove and let cool. 
When cool to handle, begin peeling off the skin with a paring knife or just your fingers. 
Serve beets as is or add them to a delicious salad with goat cheese, spinach and walnuts. 

Roasted Parsnips

A Girl bought some parsnips at the Wicker Park Farmer's Market, as hearty root vegetables (butternut squash, turnips, carrots, etc) are in season now.  I recommend this dish for lunch, dinner or as a side. 

ingredients 

1-1 1/2 pounds of parsnips, scrubbed, peeled, and cut into wedges

2-3 tablespoons of olive oil

1-2 tablespoons of chopped fresh herbs 

( A Girl picked herbs from her garden- chive and parsley) 

1 tablespoon sea salt

Fresh ground pepper

preparation 

Preheat oven to 375 degrees

In a baking sheet or pan, toss and coat the wedges with olive oil

Season with sea salt and ground pepper

Roast for 40-45 minutes until tender with crispy edges

(Toss once or twice and make sure to check on them)

Remove and add the fresh herbs of your choice and season to your taste preference!

cook.eat.enjoy!

A Girl & Her Food

Bok Choy with Garlic & Ginger

Bok choy is a great side when cooking your main dish with Asian flavors.  

A Girl served her food  with homemade teriyaki chicken over soba noodles. 

ingredients 

1 package of bok choy from Trader Joe's, stem removed and halved lengthwise

2 tablespoons of Peanut Oil 

1 tablespoon of minced garlic

1 tablespoon of minced ginger 

1 teaspoon of toasted sesame seed oil 

A sprinkle of sesame seeds 

preparation 

In a wok or skillet heat the peanut oil over in medium high heat. When oil is hot, add in garlic and ginger. Cook garlic and ginger for 1 minute. Add bok choy and cook for about 7 minutes until crisp tender. Stir in or drizzle sesame oil and seeds and serve. 

cook. eat. enjoy.           

a girl & her food