Pan-Roasted Brussels Sprouts

As seen on WIBW 13 News This Morning, Feb. 13, 2014, with Chris Fisher and AnnaRose Hart, From the Land of Kansas. 

 

**Please don't turn your nose up at my Brussels Sprouts! I've turned many so-called "BS-Haters" into fans with this recipe. Brussels Sprouts get a bad rap, especially if you remember them from your school cafeteria days when they were most likely boiled in water before serving....please wipe those completely from your mind, if possible. THEN, try this recipe below and give them another shot.  PLEASE.

2 lbs. fresh Brussels sprouts, stems trimmed and loose leaves removed, sliced in half
2-3 Tbs. extra virgin olive oil, divided use 

1/3-1/2 cup broth
 ¼ cup chopped cooked ham
1 Tbs. good balsamic vinegar
1 Tbs. pure maple syrup
Zest from 1 orange
Kosher salt and freshly ground black pepper, to taste



AnnaRose Hart, From the Land of Kansas,

my partner in crime on WIBW 13 News This Morning

In a large mixing bowl, toss sprouts with 1 Tbs. olive oil. Meanwhile, heat remaining olive oil over medium high heat in a large cast iron skillet; when oil is shimmering, add sprouts, in a single layer and cook for 3-4 minutes or until nicely caramelized. Turn sprouts over and cook an additional 8-10 minutes, adjusting heat as necessary and tossing sprouts occasionally so they don’t burn, adding a small amount of broth at a time to help "steam" Brussels sprouts.  In a small bowl, combine the ham, vinegar, maple syrup and orange zest; drizzle over cooked sprouts; season to taste with salt and pepper and serve at once.

Now You're Cookin',

Chef Alli

Tasty Cranberry Chutney

1 Tbs. olive oil
1/2 yellow onion, finely minced
1 Tbs. freshly grated ginger
12 oz. bag of fresh cranberries, rinsed
1 cup granulated sugar
1/2 tsp. kosher salt
2 Tbs. red wine vinegar
1/4 tsp. allspice
1/8 tsp. red pepper flakes

In a medium saucepan, heat olive oil over medium low heat.  Add minced onions and ginger; cook until softened, approx. 6-8 minutes.  Add cranberries, sugar, vinegar, salt, allspice, and red pepper flakes to onion mixture along with 1 cup water; bring mixture to a low boil and reduce heat.  Let cranberry mixture simmer, stirring often, until most of the cranberries have burst and chutney has thickened, approx. 15-20 minutes.  Let cool completely, then refrigerate. Chutney is best served at room temperature.

Now You're Cookin',
Chef Alli

Central Valley Harvest Bake

This side dish took first place in the Recipes for Healthy Kids Challenge, a school lunch competition created by the USDA and the First Lady. With a spicy kick of jalapeno and red peppers and the sweetness of butternut squash, plus a striking contrast of color, flavor, and texture from black beans, red quinoa and granola, this dish is absolutely delicious! I have adapted the original recipe so that it can be easily be created at home.  

1 1/2 Tbs. red quinoa, cooked according to package directions
1-2 Tbs. olive oil
1 1/4 lbs. Butternut squash, cubed
1 small red onion, thinly sliced
1 red bell pepper, seeds and membranes removed, chopped
1 jalapeno pepper, seeds and membranes removed, minced
1/4 cup applesauce (I use sweetened)
1 cup black beans, drained and rinsed
1 tsp. dried oregano
Kosher salt and freshly ground black pepper, to taste
1/2 cup granola, low fat

Preheat oven to 375 degrees F. Place squash onto a baking sheet that has been lined with parchment; toss squash with a bit of olive oil and spread squash out in to a single layer across the baking sheet. Place the baking sheet onto the center rack of preheated oven; roast squash for 20 minutes. Remove baking sheet from oven and add onion, bell pepper and jalapeno to squash; toss together adding a bit more oil if needed.  Return pan to oven and continue to roast vegetables to another 15-20 minutes or until squash is nicely fork-tender; remove from oven.  

While vegetables are roasting, prepare quinoa on stove top.  In a large mixing bowl, combine applesauce, black beans, cooked quinoa, and oregano; season to taste with salt and pepper.  When vegetables are done, remove from oven and let cool just slightly; lightly toss vegetable mixture with bean mixture in bowl.  Place mixture into an 8 x 8 greased baking dish and spread out evenly, pressing the top of the mixture down to compact slightly.  Sprinkle granola evenly over the top of the vegetable mixture.  Bake, uncovered, at 350 degrees F. for 15-20 minutes, or until granola is golden brown.  

Now You're Cookin',
Chef Alli 

Lemon-Thyme Orzo Pasta with Green Beans

Orzo is a rice-shaped pasta that is quick to prepare.  Simmered low and slow, it takes on a creamy texture.  Any cooked vegetable can be substituted for the green beans. 

2 1/2 cups vegetable broth

1 clove garlic, minced

¼ - ½ tsp. red pepper flakes

1 cup water

¾ cup orzo pasta

1 cup cooked fresh green beans

Zest of 1 lemon

2 Tbs. chopped fresh thyme or ½ tsp. dried thyme

½ tsp. kosher salt

½ tsp. white pepper

Freshly shredded Parmesan or Romano cheese

In a medium sauce pan or very deep skillet, bring broth, garlic, red pepper flakes, and water to a boil over high heat; stir in pasta and reduce heat to medium-low.  Simmer until nearly two-thirds of liquid is absorbed by pasta and orzo is beginning to look creamy, stirring occasionally, for approx. 10-12 minutes, allowing pasta to soak up remaining liquid as it cools.  Remove from heat and stir in green beans, lemon zest, thyme, salt and pepper; serve garnished with cheese. 

To serve as a main dish, stir in cooked chopped chicken, pork tenderloin, steak or even salmon.  Delicious!  

Now You're Cookin',

Chef Alli 

Boy Scout Bacon Potato Skillet

·         8-10 bacon strips
·         3 sprigs fresh thyme
·         2 lbs. Yukon gold potatoes, unpeeled, sliced thin
·         ¾ cup shredded Gruyere cheese, divided use
·         Kosher salt and freshly ground black pepper, to taste
·         1 ½ - 2 cups cooked, crumbled beef, pork or turkey sausage
·         1 sweet yellow onion, thinly sliced
·         4 garlic cloves, minced

Preheat oven to 450 degrees F.  Using your favorite 10-12 inch cast iron skillet, place bacon strips across skillet, meeting at the center, creating what looks like spokes on a wheel. Let each strip hang down over sides of skillet.  Sprinkle thyme over bacon strips in skillet.  Layer half the potatoes onto bacon and thyme, covering the entire surface, slightly overlapping potatoes.  Sprinkle half of cheese over potatoes; season a bit more thyme, and salt and pepper, to taste.   Top cheese with onions and garlic, then layer with the remaining half of potato slices; top with remaining half of cheese; season top with salt and pepper and a little more thyme.  Fold hanging bacon strips towards the center of the skillet, over the top of ingredients within.  Transfer skillet to stove top and cook over medium high heat, 10 minutes.  Cover skillet with foil and transfer to oven, cooking for 30 minutes.  Remove foil and continue to cook until bacon is crisp and potatoes are fork-tender, approx. 30-40 minutes longer.  Let potatoes rest for 10 minutes, then drain drippings if needed and loosen edges around edge of skillet.  Cut into wedges and serve.  

Now You're Cookin', 

Chef Alli

Parsnip Fries, As Seen on WIBW 13 News at 4, April 2013

Serves 4

3 medium-sized parsnips

1/2 tsp. paprika

Kosher salt and pepper, to taste

1-2 Tbs. cornstarch

cooking spray

Preheat oven to 450 degrees F.  Place a large baking sheet with sides in the oven as it preheats.  Wash parsnips and peel away wax coating; pat dry.  Slice the parsnips into thick fry-like matchsticks, trying to keep them all the same size so they cook evenly.  Place the parsnip fries into a re-seal-able gallon bag and toss with paprika and cornstarch, making sure all fries are evenly coated.  Place parsnips onto the preheated baking sheet and spray with nonstick spray; season to taste with salt and pepper.  Bake for about 15 minutes, then flip fries over and bake for another 15 minutes.  Fries are ready when they are fork-tender and nicely browned on all sides and crispy.  Serve with desired dipping sauce. 

Nutrition Facts (per serving without dipping sauce):  85 calories, 0 g fat, 20 g carbs, 6 g fiber, 1 g protein 

Now You're Cookin',

Chef Alli

Host a Potato Bar Party

In honor of our potato class tonight at Hy-Vee, (Healthy Classic Potato Dishes:  Surprisingly Delicious) I thought you might enjoy some ideas for creating an assortment of topping combinations. If you set each topping combination together as part of your potato bar, your guests (or family) will know how to combine to make their favorite masterpiece.  

For The Potatoes
First, prick your potatoes with a fork or small paring knife - this will keep them from exploding in the oven. (Or at least that's what my Mom always told me.) Next, rub potatoes with a bit of canola oil, then place directly onto the center oven rack in a preheated 350 degree F. oven.  Bake for about an hour or until very soft.  Slit open lengthwise and squeeze together slightly, until flesh is protruding.  Season flresh to taste with salt and pepper, then top as desired.  Depending on which you choose, some are good popped back into the oven for a bit after you top them - such as Pizza Guy, Cheeseburger Classic, etc

Topping Combinations

Greek Goddess:  Plain Greek yogurt, feta crumbles, sliced black olives, chopped cucumber and tomato

Pizza Guy:  Turkey pepperoni, pizza sauce, shredded mozzarella, a sprinkle of oregano

BLT:  Melted butter (optional), crumbled crispy bacon, chopped tomatoes and lettuce

Garlicky Bleu Cheeser:  Light sour cream, freshly minced rosemary, crushed garlic or a sprinkle of granulated garlic, bleu cheese crumbles

Tex Mex:  Cooked ground beef, pork or chicken seasoned with taco seasoning,adobo sauce, black beans, shredded Colby Jack, pico de gallo, and cilantro

Mediterranean:  Spicy chickpeas, plain Greek yogurt, dash of cumin, turmeric, and garlic

Cheeseburger Classic:  Cooked ground beef, pork or chicken, shredded American cheese, chopped onion, pickle relish, ketchup, and mustard

Little Italy:  Cooked Italian sausage (turkey sausage, if you prefer), sliced, smothered with caramelized onions and bell peppers, shredded Parmesan or Romano

Now You're Cookin',
Chef Alli

Two-Potato Gratin - Created for WIBW Kansas Live Radio - Tuesday, April 9, 2013

Adapted from Cooking Light, Dec. 2012 - Delicious!

2 medium baking potatoes, peeled and cut into 1/4-inch-thick slices

2 medium sweet potatoes, peeled and cut into ¼-inch-thick slices

broth or water, for cooking potatoes

2 Tbs. canola oil

3 Tbs. all-purpose flour

2 cloves garlic, minced

1½ cups 2% milk

2 fresh thyme sprigs plus 1 ½ tsp. chopped fresh thyme

¾ tsp. kosher salt, divided use

¼ tsp. freshly ground black pepper

¾ cup shredded Gruyere cheese

¼ cup freshly shredded parmesan

Preheat oven to 350 degrees.  Place potatoes in a large stockpot and cover with broth or water.  Bring mixture to a boil; cook for 4 minutes.  Remove from heat.  Carefully remove potatoes from pot using a slotted spoon, reserving cooking liquid.  Arrange potato slices in a single layer on a jelly-roll pan; set aside.  Reserve 1 cup cooking liquid. 

Heat a medium saucepan over medium heat.  Add oil to pan; sprinkle flour over oil; cook 1 minute, stirring constantly with a whisk.  Add garlic; cook 1 minute, stirring often.  Combine milk and reserved 1 cup cooking liquid.  Gradually pour milk mixture into flour mixture in pan, whisking constantly.  Add thyme sprigs to pan; bring mixture to a boil; cook 3-4 minutes or until slightly thickened, stirring frequently.  Remove from heat; strain.  Stir ½ tsp. salt, pepper and Gruyere cheese into sauce.

Spread ½ cup prepared sauce over bottom of a broiler-safe 2 quart ceramic baking dish coated with cooking spray.  Alternate baking potato and sweet potato slices in shingle-like fashion across the bottom of the baking dish.  Sprinkle evenly with remaining ¼ tsp. salt and chopped thyme; pour remaining sauce over potato mixture.  Sprinkle with parmesan cheese; bake at 325 degrees F. for 45-50 minutes, or until potatoes are fork-tender.  Remove gratin from oven; preheat broiler to high.  Place gratin under broiler and broil for 2-3 minutes or until nicely browned.

Now You're Cookin',

Chef Alli

Crispy Bacon and Sweet Potato Hash with Edamame and Kaniwa

I had a blast cooking at the Wichita Women's Fair last weekend.  So many pork fans came by the Kansas Pork booth to get recipes, coupons, stickers and a whiff of the bacon we were cooking for this beautiful dish on Friday and Saturday.

1/2 lb. sliced bacon, chopped

½ tsp. dried thyme

1 yellow onion, diced

1 red bell pepper, diced

2 sweet potatoes, peeled and diced into 1/4 inch cubes

2 cloves garlic, minced

12 oz. package frozen sweet corn, thawed

12 oz. package frozen shelled edamame, thawed

1 cup cooked kaniwa (this grain is a cousin to quinoa!)

1/2 -2/3 cup vegetable or chicken broth

Kosher salt and freshly ground black pepper, to taste

     

In a large skillet over medium heat, cook bacon until browned and crispy, then remove to paper towels to drain; reserve. Remove all but 1 Tbs. of bacon drippings from pan; add thyme, onion, bell pepper and sweet potatoes and sauté 6-8 minutes, or until sweet potatoes are fork-tender. Stir in garlic and cook an additional minute; add corn, edamame, kaniwa and chicken broth to pan. Cover pan and continue to cook, stirring often, 12-15 minutes or until sweet potatoes are fork-tender. Add reserved bacon; season with salt and pepper to taste and serve.

Now You're Cookin',
Chef Alli

Caramelized Onion-Cranberry Compote

1/2 Tbs. unsalted butter
1/2 Tbs. extra virgin olive oil
1 yellow onion, thinly sliced
1/4 cup balsamic vinegar
1/2 cup fresh cranberries
1-2 Tbs. granulated sugar
1/2 tsp. kosher salt
zest of 1 orange
1 Tbs. pomegranate seeds

In a large skillet over medium heat, melt butter and whisk in oil; add onions and sauté for 20-25 minutes, or until golden brown and tender.  Stir in vinegar and remaining ingredients; cook for 5-6 minutes, or until liquid is reduced to about 2-3 Tbs. Stir in pomegranate seeds.  Serve at room temperature.  Can be made ahead and stored in the fridge for 2-3 days. 

Makes about 1 cup.

Now You're Cookin',
Chef Alli

Cran-Apple Butter

This recipe was recently featured in our Canning Class, All Things Apple, taught by KSU Extension Staff, Cindy Evans and Karen Blakeslee.  Cindy gave me a big, fat jar of this yummy stuff to take home for my family - I ate the WHOLE thing with a SPOON the next day - it's delicious!   I am anxious to make this to give as holiday gifts this season. 

6 lbs. apples, cored, peeled and chopped
8 cups cranberry juice cocktail
4 cups granulated sugar
1 Tbs. ground cinnamon
1 tsp. ground nutmeg
1 tsp. kosher salt (the original recipe did not call for this)
1 tsp. vanilla extract (the original recipe did not call for this)

1.  In a large stainless steel saucepan, combine apples and cranberry juice cocktail.  Bring to a boil over medium high heat.  Boil, stirring occasionally, until apples are soft, about 15-20 minutes.

2. Using a potato masher, crush softened apples just until a uniform texture is achieved.  (Original recipe says to transfer cooked apples in batches to a food mill or food processor fitted with a metal blade and process until a uniform texture is achieved, but do not liquefy.  My apples always softened enough after cooking 15-20 minutes that I was able to use the potato masher method,  making the perfect consistency!)

3.  In a clean large stainless steel saucepan or dutch oven, combine apple pureee, sugar, cinnamon, nutmeg, and salt.  Bring to a boil over medium high heat; boil, stirring frequently, until mixture thickens and holds it shape on a spoon.  Remove from heat and stir in vanilla.

4.  Meanwhile, prepare canner, jars, and lids.

5.  Ladel hot apple butter into hot jars, leaving 1/4 inch headspace.  Remove air bubbles and adjust headspace, if necessary, by adding more hot apple butter.  Wipe rim.  Center lid on jar; screw band down just until resistance is met, then increase to fingertip-tight only.

6.  Place jars in canner, ensuring they are completely covered with water.  Bring water to a boil and process apple butter in jars for 10 minutes. Wait 5 minutes, remove jars from water, cool and store, making sure all jars seal properly. 

Makes about nine 8 oz. jars or four 5 pint jars. 

Now You're Cannin',
Chef Alli