Roasted Fennel and Shallots with Butter Beans and Greens

 

This is great and filling as a main, but I think it would also be nice with mussels

Serves 2

Ingredients

• 3 Shallots, sliced thickly
• Olive Oil
• 4 cloves Garlic
• 1 tsp Thyme
• 2 bulbs Fennel
• 1 can Butter Beans, do not drain
• 2 handfuls Greens - og recipe called for Kale, I used Mustard Greens and they were great
• 2 handfuls Spinach
• 1 TBS White Wine Vinegar
• Toasted Sourdough Bread - cracked wheat works great for this

Preparation

1. Preheat oven to 400°F
2. Toss shallots, garlic, and fennel with olive oil to coat and a pinch of salt. Place on a baking tray and roast - I would estimate 20 min, but check at 10 and every 5 thereafter. You want everything to be turning brown and caramelized
3. Heat 2 TBS olive oil in a large frying pan or shallow stovetop casserole over medium heat.  Add butter beans, along with liquid from the tin. Bring to a gentle boil and cook for 4-5 min, until much of the liquid has reduced. 
4. Stir in the greens and spinach, allow to wilt, then add vinegar.
5. When roast vegetables are done, squeeze the garlic out of their peels and mash them up with a fork
6. Stir the roast vegetables into the beans and greens
7. To Serve: divide the beans between serving bowls, top with a drizzle of olive oil or butter, and salt & cracked pepper to taste.  Scoop the beans onto the sourdough and enjoy!

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Original Recipe by Deliciously Ella

Adapted by Jasmine

Sheet Pan Chicken with Maple-Thyme Squash & Brussels Sprouts

 Ingredients

• 1½ lb Brussels sprouts, trimmed and halved (or frozen, I don't judge)
• 2 small butternut squash - trimmed, peeled, seeded, and medium diced. Or, as previously mentioned, frozen.
• 2 lb chicken thighs, boneless skinless
• 1 small pkg fresh thyme leaves
• 4 cloves garlic
• black pepper
• extra virgin olive oil
• pure maple syrup
• salt

Directions

1. Preheat oven to 450°F.
2. Toss Brussels sprouts, squash, thyme, and garlic with oil and maple syrup; season with salt and pepper. Spread out in a single layer on a baking sheet.
3. Season both sides of the chicken with salt and pepper; nestle chicken in the veggies on the baking sheet.
4. Place baking sheet in the oven; bake until the chicken is cooked through and veggies are tender, 20-25 minutes. Check periodically to move the veggies around for more even cooking.
5. To serve, divide roasted veggies and chicken between plates. Enjoy!

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Original recipe -- Mealime

Posted by Piera

Maple-Mustard Chicken Thighs

Yield: 4 servings (serving size: 2 thighs and 2 tablespoons sauce)

Ingredients

• 1/3 cup spicy brown mustard 
• 2 tablespoons brown sugar
• 3 tablespoons maple syrup
• 2 tablespoons yellow mustard
• 1 tablespoon grated onion 
• 1 tablespoon cider vinegar
• 2 teaspoons lower-sodium soy sauce
• 1/2 teaspoon black pepper
• 1 garlic clove, minced

• 8 bone-in chicken thighs, skinned 
• 1/4 teaspoon kosher salt
• Cooking spray 

Preparation

1. Combine first 9 ingredients. Place half of mixture in a zip-top plastic bag; reserve remaining mixture. 
2. Add chicken to bag; seal. Chill 2 hours.
3. Preheat grill to medium-high heat.   (or roast them in the oven for an hour or so)
4. Remove chicken from bag. Sprinkle chicken with salt. Place chicken on a grill rack coated with cooking spray; grill 8 minutes on each side or until done. Serve with reserved mustard mixture.

Pork Sausage & Bell Pepper Risotto

 INGREDIENTS

• 7 tsp Chicken Stock Concentrate
• 4  Scallions: sliced and separated (or 1/2 onion or a shallot)
• 2 Bell Pepper: ½-inch-thick strips
• A soup bowl of spinach, chopped small (optional)
• 2 cloves Garlic: minced
• 1 Lemon, quartered
• 18 ounce Italian Pork Sausage: removed from casing (or chicken sausage half-moons)
• 1.5 cup Arborio Rice
• 1/4 cup Parmesan Cheese
• 1+ teaspoon Italian Seasoning
• 4 teaspoon Olive Oil

INSTRUCTIONS

1. Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce.
2. In a medium pot, combine stock concentrate* and 7 cups water. Bring to a simmer, then reduce heat to low. 
3. Heat a large drizzle of olive oil in a large pan over medium-high heat. Add sausage and cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. Turn off heat. Using a slotted spoon, transfer sausage to a paper-towel-lined plate, leaving as much oil in pan as possible. 
4. Heat pan with reserved oil over medium heat; add scallion whites, garlic, rice, and 1 tsp Italian Seasoning. (If pan is dry, add another drizzle of olive oil.) Cook, stirring, until scallion whites are softened and rice is translucent, 1-2 minutes. 
5. Add ½ cup stock; stir, scraping up any browned bits from bottom of pan, until liquid has mostly absorbed. 
6. Repeat process with remaining stock—adding ½ cup at a time and stirring until liquid has mostly absorbed—until rice is al dente and mixture is creamy, 25-30 minutes. 
7. While risotto simmers, toss bell pepper on a baking sheet with a large drizzle of olive oil and a good sprinkle of Italian Seasoning. Season with salt and pepper. Roast on top rack until softened and lightly charred, 15-20 minutes. 
8. Once risotto is done, stir in sausage, roasted bell pepper, and chopped spinach. 
9. Divide between bowls and sprinkle with scallion greens and Parmesan. Serve with lemon wedges on the side.

*I got the water hot and added a 1/2 tsp of stock concentrate to the risotto with each pour - keeps a pot clean

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Original recipe: HelloFresh
Posted by Jasmine

Pan Sausage and Veggies

Servings: 4 if served with rice/quinoa

INGREDIENTS

• 2 cups red potato
• 3/4ths pound green beans
• 1 large head of broccoli (~ 1 and 1/2 cups)
• 1 and 1/2 cups chopped bell peppers 2 large or 6-7 mini sweet bell peppers
• 9 ounces smoked sausage - I use turkey or chicken, not ground sausage
• 6 tablespoons olive oil
• 1/4 teaspoon red pepper flakes optional
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1 tablespoon dried oregano
• 1 tablespoon dried parsley
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• Serve with: fresh parsley, quinoa/rice, lots of freshly grated Parmesan cheese

INSTRUCTIONS

1. Preheat the oven to 400 degrees F.
2. Line a large sheet pan with foil or parchment paper.
3. Prep the veggies: chop the red potatoes (pretty small pieces here so they will be tender in time), trim the green beans and halve (see video above recipe), chop the broccoli, chop the peppers into thick squares, and coin the sausage in thick slices.
4. Place all the veggies and sausage on a sheet pan. Pour the olive oil and all the spices on top. Toss to evenly coat all the veggies and meat. (I use this 15x21 inch sheet pan)
5. Bake 15 minutes, remove from the oven and flip/stir all the veggies around. Return to the oven and bake for another 10-15 minutes or until vegetables are crisp tender and sausage is browned.

If desired, sprinkle freshly grated Parmesan cheese over the veggies and sausage as soon as they come out of the oven.

Enjoy with rice or quinoa and fresh parsley if desired.

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Original recipe: Big Oven
Posted by Jasmine

Acorn Squash stuffed with Brown Rice and Sausage

 Ingredients

• 2  acorn squash each cut top-to-bottom in half and seeded
• 1 tablespoon olive oil
• 1/2 pound pork breakfast sausage - the kind that comes in the big roll for cutting patties*
• 1 small onion, chopped
• 1 medium red pepper, chopped
• Salt and ground black pepper
• 2 cups precooked whole-grain brown rice, cooled
• 2 tablespoon(s) chopped fresh parsley leaves

Directions

1. Lightly grease microwave-safe large plate; place squash halves, cut sides down, on plate (it's OK if halves overlap slightly). Cook squash in microwave oven on High 8 to 9 minutes or until fork-tender; set aside until cool enough to handle.
2. Meanwhile, preheat oven to 375 degrees F. Line a pan with foil. 
3. In nonstick 12-inch skillet, heat oil over medium-high heat until hot. Add sausage and cook until browned, breaking up sausage with side of spoon. With slotted spoon, transfer sausage to large bowl.
4. To same skillet, add onion, red pepper, 1/2 teaspoon salt, and 1/4 teaspoon black pepper, and cook over medium heat 6 to 8 minutes or until lightly browned and tender, stirring occasionally; add to sausage in bowl.
5. With spoon, scoop out squash, leaving 1/4-inch-thick shell. Add scooped-out squash to bowl with sausage; stir in rice and parsley until combined.
6. Spoon sausage mixture into squash shells; place in prepared pan. Bake 20 minutes or until heated through.

*The original recipe called for turkey or chicken sausage, or Italian sausage, but I like it this way better

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Original recipe: Good Housekeeping

Posted by Jasmine

Sweet Potato and Black Bean Nachos

INGREDIENTS

For the roasted sweet potatoes:

• 1 to 2 medium sweet potatoes, cut into 1/2-inch cubes (about 2 cups cubed)
• 2 tablespoons neutral cooking oil (such as grapeseed or canola)
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin

For the beans:

• 2 tablespoons Sofrita sauce (in the Mexican aisle, in jars)
• 1 15-ounce can black beans, drained and rinsed
• Apple cider vinegar or water, as needed

For the Cheese Sauce:

• 2 tablespoons Butter
• 2 tablespoons Flour
• 1 cup Milk
• 1.5 cups shredded sharp Cheddar

To serve:

• Tortilla chips
• Tomatillo salsa verde, homemade or store-bought
• 1 ripe avocado, sliced thin
• Chopped tomatoes
• Fresh cilantro, roughly chopped
• Lime wedges
• Whatever else you want

  

METHOD

1. Roast the sweet potatoes: 
1. Preheat oven to 425F. 
2. In a medium-sized bowl, toss the sweet potatoes, 2 tablespoons oil, salt, cumin, and chili powder. Spread on a baking sheet in an even layer. 
3. Bake 15 minutes, then use a spatula to flip and stir the sweet potatoes. Roast another 15 minutes or until sweet potatoes have puffed up and have crisp, roasted edges.
2. Make the cheese sauce: 
1. Melt the butter in a small sauce pot. 
2. Add the flour, and heat and whisk the butter and flour together until they become bubbly and foamy. Continue to cook and whisk the bubbly mixture for about 60 seconds. 
3. Whisk the milk into the flour and butter mixture. Turn the heat up slightly and allow the milk to come to a simmer while whisking. When it reaches a simmer, the mixture will thicken. 
4. Once it's thick enough to coat a spoon, turn off the heat. Stir in the shredded cheddar, one handful at a time, until melted into the sauce. If needed, place the pot over a low flame to help the cheese melt.
3. Heat the black beans: 
1. Mix Sofrito and beans, then nuke them in the microwave until warm
4. Serve the nachos: 
1. Make a bed of chips, top with cheese sauce, then whatever toppings you wish.

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Original recipe: Simply Recipes and Budget Bytes

Posted by Jasmine

The Best Broccoli of Your Life (This is most certainly true)

 Ingredients

• 4 to 5 pounds of broccoli, cut into large florets
• 5 Tbs olive oil
• Salt & Pepper
• 4 garlic cloves, peeled and sliced**
• 1/3 cup of freshly grated Parmesan cheese
• 1 lemon (optional)
• 3 Tbs toasted pine nuts (optional)
• 2 Tbs julienned fresh basil (optional)

Method

1. Preheat the oven to 425.
2. Toss broccoli pieces with olive oil, salt and pepper and lay out on a cookie sheet
3. Sprinkle garlic cloves and Parmesan cheese.
4. Roast in the oven 20 to 25 minutes, until “crisp-tender and the tips of some of the florets are browned.”
5. When it’s done, take it out of the oven, zest a lemon over the broccoli, squeeze the lemon juice over the broccoli, add 3 Tbs toasted pine nuts and Basil ***

** I just grab a glop out of my giant jar of minced garlic that I have at all times - life's too short

*** I never put the pine nuts and basil, and I usually just sprinkle lemon juice instead of zesting, because who remembers to buy a lemon? Not me.  It's still extremely good

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Original recipe: Amateur Gourmet

Posted by Jasmine

Roasted Brussels Sprouts With Garlic

 INGREDIENTS

• 1 pint brussels sprouts (about a pound)
• 4 to 6 tablespoons extra virgin olive oil, to coat bottom of pan
• 5 cloves garlic, peeled
• (Chop up some Pancetta to add?)
•  Salt and pepper to taste
• 1 tablespoon balsamic vinegar

PREPARATION

1. Heat oven to 400 degrees. Trim bottom of brussels sprouts, and slice each in half top to bottom. Heat oil in cast-iron pan over medium-high heat until it shimmers; put sprouts cut side down in one layer in pan. Put in garlic (and Pancetta?), and sprinkle with salt and pepper.
2. Cook, undisturbed, until sprouts begin to brown on bottom, and transfer to oven. Roast, shaking pan every 5 minutes, until sprouts are quite brown and tender, about 10 to 20 minutes.
3. Taste, and add more salt and pepper if necessary. Stir in balsamic vinegar,* and serve hot or warm.

*Don't forget like I always do.

My friend Nathan has brought this several times when visiting, and my husband loves it.  So I asked Nathan for his recipe and made it for supper one day.  My husband insists it can't be the same recipe because Nathan's is better.  Oh well.

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Original recipe: NYT

Posted by Jasmine

Sheet Pan Low Country Boil

Ok, I know it's called a "boil," but forget that. This method is way better. The shrimp come out perfectly cooked, there's less mess, and everything tastes a little more distinct, rather than all sort of tasting like each other.

INGREDIENTS:

• 1 pound baby Dutch yellow potatoes

• 3 ears corn, each cut crosswise into 2 or 3 pieces each

• 1/4 cup unsalted butter, melted

• 6 cloves garlic, minced

• 1 tablespoon Cajun* seasoning

• 1 pound medium shrimp, peeled and deveined, thawed if necessary

• 1 (12.8-ounce) package smoked andouille sausage, thinly sliced

• 1 lemon, cut into wedges

• 2 tablespoons chopped fresh parsley leaves

DIRECTIONS:

1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.

2. In a large pot of boiling salted water, cook potatoes until just tender and parboiled, about 10-13 minutes. Stir in corn during the last 5 minutes of cooking time; drain well.

3. In a small bowl, combine butter, garlic and Cajun seasoning.

4. Place potatoes, corn, shrimp and sausage in a single layer onto the prepared baking sheet. Stir in butter mixture and gently toss to combine.

5. Place into oven and bake for 12-15 minutes, or until the shrimp are opaque and corn is tender.

6. Serve immediately with lemon wedges, garnished with parsley, if desired.

*Originally Old Bay, but I don't like Old Bay and I would eat Cajun seasoning or curry powder on everything, if I thought I could get away with it. Or Penzy's Ozark seasoning, that's excellent.

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Original Recipe: Damn Delicious

Posted by: Jasmine

Jeweled Potato & Green Bean Salad with Sunflower Seed Dressing

This is one of the salads we had made for our wedding.  Everyone loved it and asked for the recipe.  I also used to make this for picnics when we went to the Renaissance Faire.

Since this isn’t a mayo or ranch-dressed potato salad, those of you who have egg or dairy allergies will be happy to note that you can still partake of a creamy, dairy-free dressing.

Ingredients

• 6 medium new (yellow) potatoes
• 6 medium red potatoes
• 6 medium blue potatoes
• 1 c French-cut green beans, cut in half
• 1/2 medium red onion
• 1 T olive oil
• 1/4 t thyme
• 1/4 t tarragon
• 1/8 t rosemary
• 1/8 t dried basil
• 1/2 t sea salt
• 1/2 fresh ground pepper
• For the dressing
• 1/2 c light olive oil
• 1/2 c hulled sunflower seeds
• 1/3 c freshly squeezed lemon juice
• 2 T white wine vinegar
• 2 T honey
• 3-4 T water (for thinning)
• 1/2 t sea salt

Directions 

1. Preheat oven to 425°. 
2. Rinse the potatoes well and pat dry. Cut the potatoes into quarters or eighths (chunks should be about 1-1 1/2″ in size) and place in a bowl. Add the 2 T olive oil and toss together, followed by the herbs, sea salt, and ground pepper. Mix together well so that all of the potato chunks are evenly coated with the oil & herbs. 
3. Arrange the potatoes in a single layer on a foil-lined cookie sheet. Place in the oven and roast for about 20-30 minutes. Remove from oven & allow to cool.
4. In the meantime, quickly blanch the green beans by putting them in a pot of rapidly boiling water for about 30 seconds and immediately transfer them to a bowl of ice water. Drain & set aside. 
5. Thinly slice the red onion and add to the green beans. 
6. Prepare the dressing by combining all remaining ingredients except for the water and puree well until you have a thick, creamy base. The dressing will be very thick & almost pasty at first; don’t worry! Simply add the water one tablespoon at a time until the dressing is about the same consistency as ranch or bleu cheese.
7. When potatoes have cooled, place in a bowl and add the green beans & onions. Toss together gently. Spoon onto a plate or bowl and drizzle generously with the dressing. If you prefer your salad to have the dressing already mixed in, add about 2-3 tablespoons of the dressing to the potatoes & veggies and fold into the salad until everything is completely coated. 
8. Serve as a side or an entree, and enjoy!

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Original recipe: Poor Girl Eats Well

Posted by Jasmine

Easy Roasted Potatoes

Ingredients

• 5 large potatoes, peeled and sliced
• 1 cup chicken stock
• 1 teaspoon garlic powder
• Pepper to taste
• 4 tablespoons butter

Directions

1. Preheat oven to 400°
2. Place potatoes in a greased 13-in. x 9-in. baking pan. 
3. Combine chicken stock, garlic powder and pepper; pour over potatoes. Dot with butter. 
4. Cover and bake at 400° for 1 hour 
5. Remove cover and bake 15 minutes more to brown.

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Original recipe: I don't know

Posted by Jasmine

Balsamic & Parmesan Roasted Cauliflower

Ingredients

• 8 cups 1-inch-thick slices cauliflower florets, (about 1 large head)
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon dried marjoram
• ¼ teaspoon salt
• Freshly ground pepper to taste
• 2 tablespoons balsamic vinegar
• ½ cup finely shredded Parmesan cheese

Directions

1. Preheat oven to 450°F
2. Toss cauliflower, oil, marjoram, salt and pepper in a large bowl. Spread on a large rimmed baking sheet and roast until starting to soften and brown on the bottom, 15 to 20 minutes. 
3. Toss the cauliflower with vinegar and sprinkle with cheese. Return to the oven and roast until the cheese is melted and any moisture has evaporated, 5 to 10 minutes more.

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Original recipe: Eating Well

Posted by Jasmine

Roasted Paprika Chicken and Veggies

Ingredients

• 1 lb small potatoes, dealer's choice on kind
• 6 carrots [1] halved lengthwise and cut into thirds
• 2 lb chicken thighs (boneless & skinless)

Also:

• extra virgin olive oil
• paprika
• salt
• black pepper

Instructions

1. Preheat oven to 450°F
2. Add potatoes and carrots to a 9x13" pan. Drizzle with olive oil and season with salt and pepper; toss to coat.
3. Place in the oven and roast while you prepare the chicken (5-10 minutes).
4. Heat a cast iron skillet over medium-high heat.
5. Season chicken with paprika [2], salt, and pepper.
6. Coat bottom of skillet with oil. Add chicken and cook until browned, 1-2 minutes per side.
7. Transfer the cast iron to the oven. [3] While it's open, stir those veggies a bit. Roast until chicken is cooked through and vegetables are tender, 10-15 more minutes.

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Original recipe from the Mealime app/website
Posted by Piera

[1] 6 or, you know, as many as seem appropriate. I don't know your life.

[2] by "season" I mean "douse liberally" and rub it all in. aww yeah. you know you like that.

[3] alternatively, you can transfer the chicken to the pan with the veggies, but I find it's just easier to use the cast iron in the oven.