Speck and Onion Brussels

Last week I went to a cooking class with chefs Andrew Ticer and Michael Hudman- writers of Collards and Carbonara. They are two guys from Memphis who use southern ingredients and infuse Italian hints in their dishes. I learned how to spruce up brussels sprouts with speck (Italian bacon). The guys make this recipe with a chili tomato jam, but I decided to leave this out for my meal because it was a tad too spicy.  The one ingredient that I feel makes this recipe have a special kick is the use of lime. I also learned how to fry brussels sprouts, which I had never done before. Instructions are below.Enjoy my new fall favorite side! Serves 4

Ingredients
1 lb brussels sprouts
1/2 yellow onion, diced
juice from one lime
4 slices speck, diced
2 tbsp olive oil
salt and pepper to taste

To prepare the brussels, cut bottoms off and slowly peel away leaves
When the sprout gets hard to peel, cut remaining piece into quarters
This will allow the leaves and remaining piece to cook semi evenly

In a pan, saute speck over medium heat until fat is rendered (about 4 minutes)
Remove speck and add in onions and cook over medium high heat for 5 minutes
About half way through cooking the onions, add the lime juice
Return speck to the pan

In a large pan, heat oil over high heat
Add brussels sprouts and stir for about 6 minutes or until crispy
Add more oil if needed half way through

Combine sprouts with speck and onion mixture
Toss with salt and pepper

Eat up!

Oodles of Zuudles!

I looooove pasta, but am trying to start trying to lose some weight for the wedding...count down 300 days! Spaghetti squash is a great substitute and now (thanks to Laura!) I have added another pasta impostor to my menu, zucchini. Laura helped me make this because I wont go near a mandolin- had a big accident with one in 2009. They are dangerous if you don't use them correctly, but can be safe if using the guard! If you're daring, feel free to use a mandolin, if not, slice these veggies super thin with a knife. Top with my chicken meatballs and your favorite sauce. Serves 4

Ingredients
4 zucchini, sliced into strings
2 cloves garlic, diced
1 shallot, diced
1/4 yellow onion, thinly sliced
1 tbsp extra virgin olive oil
1 pinch salt and 1 pinch pepper

In a large pan cook salt, pepper, garlic, onions, and shallots in oil over low heat
Add zucchini, and turn up heat to medium
Stir constantly, folding over for about 2 minutes
Taste test, if it's al dente it's ready!
If not, cook for another few minutes

Serve with meatballs and/or sauce

Banana Coffee Cake

Because bananas were 19 cents this week in my grocery store, I had to buy a bunch. After a few days, I realized 6 was a little over kill and decided to make a yummy breakfast/dessert. This recipe originally was in the form of muffins but I found it better to be put into a coffee cake type dish. Serves 10

Ingredients

Cake: 

3 bananas, mashed

3/4 cup sugar

1 large egg, beaten

5 tbsp unsalted butter, melted

1 2/3 cup flour

2 3/4 tsp baking powder

1 pinch salt

Toppings:

1/3 cup packed brown sugar

1/2 tbsp almond butter

1 tbsp all-purpose flour

1 tsp cinnamon 

1 tbsp butter

PreHeat oven to 350F

In a small bowl, combine flour, salt, and baking powder

In a large bowl combine bananas, sugar, melted butter, and egg

Whisk or use a mixer to form a batter

Add in flour mixture

Pour into a baking pan

In another small bowl, combine topping ingredients

Drizzle over batter and bake for about 20 minutes

Check to see if it's ready by poking with a knife

Eat immediately

Fried Chickpeas

Fried food is something I rarely make (1. because it's not healthy 2. because I usually burn myself). This dish is different- it's light, crispy, and tangy. I've seen this on menus at a few restaurants so I tried out the dish and found that it's easy, light, and a great side. Serves 4

Ingredients
1 can chickpeas, drained and rinsed
2 tbsp extra virgin olive oil
1 tbsp zest from one lemon
1 tsp lemon juice
1/2 tbsp thyme
1/2 tbsp rosemary
1 tsp smoked or regular paprika
2 pinches of salt

In a pan, cook oil over medium high heat
Dry chickpeas with a paper towel, then add the the pan
Stir every few minutes for about 15 minutes, until crispy
In a bowl mix other ingredients
Place chickpeas on a paper towel to drain
Mix in the bowl with seasonings


Enjoy!

Pumpkin Ale Chuck Chili

Is it seriously fall already?? Pumpkin flavored products are everywhere and I start work again tomorrow (teaching special ed kindergarten in an inclusion classroom with an awesome coteacher). It's also the time of year when I lose C. on Sundays, Monday nights and some Friday nights to football. In honor of all of these things, I have come up with a new recipe that will be great for football watching and makes enough to take to work as leftovers.  Serves 6 to 8

Ingredients 
2 tbsp vegetable oil
2 tsp smoked paprika
2 tsp chili powder
2 tsp cumin
1.5 lb chuck beef, chopped into even sized cubes
1 yellow onion, chopped
3 cloves garlic, diced
1 bottle dark pumpkin ale such as Samuel Adams
1 28 oz can of fire roasted diced tomatoes (I like Muir Glen)
1/4 cup chopped jalapenos (from a can)
1 15oz can pinto beans, drained and rinsed

1 can msg free beef broth

I served this over homemade mashed potatoes
*feel free to top with cheese and sour cream and/or over rice

In a large pot, bring oil to medium high heat
Add meat and stir for about 2 minutes
Add onions, garlic, and spices
Stir until onions are tender, about 8 minutes
Add beer and once the foam subsides, add all other ingredients
Bring to a boil then simmer for 1.5 hours, or until beef is tender
Make sure to stir a few times while simmering

Drunken Peaches

Peaches are everywhere right now at the farmers market. I bought a bunch and decided to have them cook in the best summer wine- rose! One key factor is the ripeness of the peach, make sure they're pretty ripe or they will be hard to peel. This is a great dessert on a summer night and feel free to pour over vanilla ice cream. Serves 4

Ingredients

6 ripe white peaches, cut an x at the bottom of each
1/2 bottle of rose (about 1.5 cups)
1/2 cup sugar
Juice from 1 lemon
12 mint leaves
vanilla ice cream

In a large bowl, pour cold water over some ice, set aside
Bring 4 cups of water to a boil in a pot
Add peaches and cooked for 1 minute

Remove with a spoon and place in the ice bath

After about 3 mintues, remove the peaches and peel

Cut in half

Remove pit and cut in half again

In a sauce pan, combine sugar, rose, lemon juice, and half of the mint

Cook over medium heat, stirring constantly

Once sugar is melted, add peaches

Let simmer in the mixture for about 5 minutes then flip

Cook for another 5 minutes and allow to cool (about 10 minutes)

Put ice cream in a bowl and add peaches, sauce, and mint

Eat right away!