Slaw 'n Sprouts - 2 Easy Cures for Weeknight Meal Fatigue

Take it from me, it's easy to fall into a cooking slump with your go-to proteins. My solution? Whipping up a quick and delicious complimentary side dish is one way to add variety. Another tactic I often employ is to create fast slaws or salsas to top off meat, fish, or poultry (some ideas here and here). Don't be afraid to use the fruits, vegetables, and herbs that you have on hand! You'll be surprised what you can come up with. These quick accompaniments are a great way to add interest to your meals without adding much extra time or effort. Who has either of those to spare on a hectic work night? Today's slaw is one of my favorites because it uses the classic apple and pork pairing in a more modern way than a tired old dollop of apple sauce. We used beautiful Opal Apples that we found at the market (check out their striking yellow hue), but any apples, green, yellow, or red, will do. Try to target whatever variety is in season.  

Pork Chops with Apple & Onion Slaw + Weeknight Brussels Sprouts, Photo: NK

Now, without further delay, please enjoy Apple & Onion Slaw and a bonus veggie side dish too. 

Simple Apple & Onion Slaw (for Pork or Chicken)
Serves 2

Ingredients:
1 Yellow Apple or other variety, halved, cored, and sliced into 1/4 thick slices
1 Tablespoon Salted Butter
1/4 large Red Onion, thinly sliced
1 teaspoon Apple Cider Vinegar
1 teaspoon Light Agave 
3 fresh Sage Leaves, minced
Salt and Pepper

Method: 
Melt Butter in a medium skillet over medium-low heat. 
Add Apples and cook, stirring, for 4 minutes. 
Add Red Onion. Cook another few minutes until Onions soften.
Add Apple Cider Vinegar and Agave. Sprinkle on Sage and stir everything gently. 
Add a pinch of Salt and some Pepper.
Portion slaw onto your favorite protein, serve, and enjoy! 

Now for our go-to fall/winter side dish, our absolute FAVORITE Brussels Sprouts recipe for lazy weekday dinners or any dinner, might I add:

Weeknight Brussels Sprouts (originally published here) are wonderfully satisfying in all their naked sprout glory. To cook then, we combine sautéing and braising which shaves time off the preparation and enhances texture. Our sprouts are so flavorful that they require no zhushing (bacon and all those other popular extras are simply not necessary) to be delicious. Test the sprouts for doneness as you go. A bit of firmness should remain in them. Nothing's worse than a mushy brussels sprout. ENJOY! 

Weeknight Brussels Sprouts - preps in a flash, Photo: NK

Weeknight Brussels Sprouts

Serves 3-4

Cooks in 15 minutes, 5 minutes active time

Ingredients:

One small basket of Brussels Sprouts, washed, a few of the stiff outer leaves peeled off and discarded, then cut in half lengthwise

1/2 cup of chicken broth or vegetable broth (for vegetarian preparation)

2 tablespoons salted butter

2 tablespoons olive oil 

Salt and pepper to taste

Method:

1. Add oil and butter to a large sauté pan. Melt butter over medium heat.

When butter is melted, shake the pan to totally cover the bottom of the pan

Place Brussels Sprout halves, cut side down, in the pan - as many as you can fit.

2. Saute the sprouts Cook 4 to 5 minutes or until slightly browned and golden (see photo above).

3. Add broth to the pan, pouring until liquid reaches about halfway up the height of the sprouts. Allow liquid to reach a gentle boil.

4. Lower the heat to a simmer and cover the pan. Cook another 7 minutes for al dente or 9 minutes for slightly more tender. Drain off the liquid and season sprouts to taste with salt and pepper to taste. Serve! 

A Super Bowl…of Chili! - Beef Chili to Die For

Hey America: Ready for some football? I'm guessing you are. Maybe you're even toying with the idea of having a Super Bowl party? Whatever you decide, you're gonna need to eat during the big game. As football food goes, few things are more classic than Chili. That's why we set out to perfect a pot of delicious, slow-cooking goodness that will make your crowd go wild. Coffee, dark beer and get this - cocoa powder, all conspire to create a rich and hearty chili with exceptional depth and flavor. Try it and you'll understand!

Beef Chili to Die For, Photo: NK

Beef Chili to Die For

Adapted from Food.com/Amanda A. Oates

Serves 6

Ingredients:  

2 teaspoons of Olive Oil

2 Vidalia Onions (or other yellow onions) chopped

3 Large Cloves Garlic, minced

1 3/4 Lbs Ground Beef, half of it lean, the rest, your choice (we used short-rib blend)

1 (14.5 ounce) Can Diced Tomatoes (we like Muir Glen Organic)

12 Ounces Dark Beer or Stout (we used Founder's Breakfast Stout & highly recommend!)

3/4 Cup Strong Brewed Coffee

1.5 Cans (9 ounces) Tomato Paste

1 Cup Water mixed with 1 teaspoon Salt

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Spice Blend

1/3 Cup Dark Brown Sugar 

2 teaspoons Cumin

2 teaspoons unsweetened Cocoa Powder

1/2 teaspoon Oregano

1 teaspoon Cayenne

1/4 teaspoon Ancho Chili Powder (optional)

3/4 teaspoon Coriander

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

2 (15 Ounce) Cans Low-Sodium Kidney Beans, well rinsed (use 3 cans for extra-thick Chili)

3 Jalapeño Peppers Chopped* (*leave seeds in all three jalapeños for spicy chili, in two for medium chili, and in one for mild chili)

1/2 teaspoon Salt

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Optional Toppings

Extra Thinly Sliced Jalapeños

Extra Chopped Onions

Grated Cheddar or Monterey Jack Cheese

Sour Cream

Method:

1. Heat Olive Oil over in a very large pot over medium flame. 

2. Add the Onions, Garlic, and Ground Meat. Allow the meat to fully brown, stirring, about 8 to 10 minutes. Break up any chunks. 

3. Add the canned tomatoes, coffee, beer, and tomato paste. Stir, and then add the cup of water with 1 teaspoon of salt mixed into it. 

4. Now add all the spices (listed under spice blend). Stir. 

5. Stir in 2 cans of the rinsed Kidney Beans and Jalapeño Peppers. 

6. Reduce the flame to a simmer and cook for 1 1/2 hours, covered. You can certainly cook for longer if you like, but be sure to leave cover on so Chili does not reduce too much. 

7. When ready to serve, stir in a 1/2 teaspoon of Salt. Taste for seasoning and adjust Salt if needed. Keeping the cover of the pot off, simmer a few more minutes to allow chili to thicken and any condensation to evaporate. Serve with any optional toppings. Enjoy!! 

Dinner in 20 - Fusilli with Classic Pesto (& Pomegranate!)

Around here, weeknight dinners are rarely more than a thirty minute affair, but when I'm looking for something even faster (case of the Mondays, anyone?) a simple pasta meal is always my go-to. Seeing as it's Meatless Monday, I'm sharing our latest recipe for traditional pesto (check out two more unique versions here and here) perfectly sized for a quick and hearty meal for two. If you're open to a tasty and unexpected twist, follow our lead and sprinkle tart, crunchy pomegranate arils for an extra antioxidant punch. Enjoy! 

Fusilli with Classic Pesto (+ Pomegranate!) Photo: NK 

Classic Pesto for Two + Pomegranate
Serves 2 as a hearty main course

Ingredients: 
1/2 Pound Pasta of your choice - (we love Fusilli - the shape really lends itself to pesto!)
1 1/2 Cups whole Basil Leaves, lightly packed
2 Tablespoons Pine Nuts (substitute finely chopped walnuts or almonds)
3 large Garlic Cloves
3 Tablespoons Olive Oil
1/4 Cup grated Parmigiana Cheese + more for serving
1/8 teaspoon Salt
Several pinches Black Pepper
A squeeze of Lemon Juice, optional
Crushed Red Pepper, optional
3 Tablespoons Pomegranate Arils, optional


Method:

1. Set a pot of salted pasta water on the stove to boil. Once boiling, prepare pasta according to package instructions.

2. While water is heating, prepare the pesto. Place Basil, Pine Nuts, Garlic and Oil in a food processor. Process until fully combined and finely chopped, about 30 seconds or more. Add the Parmigiana Cheese and Process again along with an 1/8 teaspoon (a few pinches) of Salt. Add several pinches of Black Pepper and remove pesto to a small bowl. Add a squeeze of Lemon Juice and taste the Pesto for seasoning. Adjust if necessary. 

3. When pasta is finished, drain it and return it to the pot. Add at least three heaping tablespoons of Pesto to the pasta (more if you like) and stir to combine. Add an optional pinch of Crushed Red Pepper and add the optional Pomegranate Arils. Serve with extra grated cheese. Enjoy! 

Lightened Up Classics - Figure-Friendly Waldorf Salad

A few weeks into January and we've been fairly successful in keeping on a healthy track this New Year. Yup, we're celebrating a steady record of gym-going with only a few minor moments of food-driven naughtiness. A whole nineteen days worth! We know, you're impressed. With these lofty resolutions in mind, I had asked my husband to get me the new Giada De Laurentiis cookbook for Christmas, Giada's Feel Good Food. If you aren't familiar, it's the bombshell book where adorably petite GIada lets us in on what I've suspected all along: there's no way she's eating all those delectable bowls of pasta you see her cooking on TV. 

Lighter Waldorf Salad Prep, Photo: NK

My verdict on the book is that it's a pretty good read and there are a great many straightforward, light, and appetizing recipes throughout. Think California spa food gone just a bit more substantial. It even includes some nice tips on how she cares for her skin and hair as well. The first recipe that spoke to me was a much healthier remix of an old classic, a guilty pleasure of mine - Waldorf Salad. Could Waldorf Salad be good without the mayonnaise?, I wondered aloud. Turns out, it can. I hope you enjoy our light adaptation of Giada's recipe (we used crunchy jicama instead of fennel). We found it every bit as satisfying as the original, and filling enough to require only a small accompaniment to make an entire dinner (in our case, we added a crab cake on the side, no bun). As a lunch portion it is perfectly sized. Enjoy!

Lightened Up Waldorf Salad, Photo: NK 

Lightened Up Waldorf Salad

Slightly Adapted from Giada De Laurentiis

Serves 2

Dressing Ingredients:

2 Tablespoons Grapeseed Oil

2 Tablespoons Apple Cider Vinegar (we like Bragg Vinegar)

1/2 teaspoon Kosher Salt

Several Pinches Black Pepper

1.5 teaspoons Light Agave (or Honey)

Salad Ingredients:

1/2 Cup Cooked Grains of your choice (we used Farro, barley or brown rice work well)

1/2 Cup Toasted Walnuts, chopped

1/2 Cup Seedless Red Grapes, sliced in half

1/2 a Granny Smith Apple, cored and cut into a 1/4 inch dice

4 Large Radicchio Leaves

1/2 Cup diced Jicama (1/4 inch dice) or Fennel Bulb, or Celery, diced the same size

Method: 

1. Combine ingredients for Dressing in a small bowl.

2. In a larger bowl, toss the Apple, Jicama, Grapes, Walnuts and Cooked Grains. Drizzle the dressing over the salad (you'll only need about 3 teaspoons), mixing gently until coated. 

3. To plate, place 1 or 2 Radicchio Leaves on the plate. Spoon salad into the leaves (use both if you can't fit the whole portion, or one leaf if it's big enough to accommodate).
Enjoy!