Recipe ReDux Post # 28 Maple Bacon Brussels Sprouts

The November Recipe ReDux is “a Food Memory for Which You are Thankful”.  For this challenge we were encouraged to share a recipe that we grew up with, had family ties to etc... and to make it healthier.  I never loved Brussels sprouts growing up, but I learned to love them later in my 20’s and 30’s when they started popping up in restaurants as a trendy side dish.  In fact, for the past decade, very often when my parents, husband, daughter and I go out, we will get them as an appetizer or side dish to share.  We have had many nice family conversations and moments with Brussels Sprouts on our plates. I  have created a few Brussels Sprouts recipes on my blog in the past (often to have for Thanksgiving sides) but the one in particular I wanted to make for this challenge is our family favorite- Maple Bacon Brussels. These are what we order at our frequented family restaurant- J Nichol’s Kitchen.  The ones served there are like candy, pretty much sweet salty deliciousness, however very much fried and a tad bit heavy.  I decided to re-create this dish at home and use heart healthy olive oil (not in excess) and turkey bacon to lighten them up a bit and they honestly still tasted fabulous! Try them out at your next family meal, namely during the holidays, and check out the rest of the memorable dishes cooked up by the Recipe ReDux group too!!!

Ingredients:

4 cups of washed, stems trimmed and halved Brussels sprouts,
1 cup chopped onion
1 cup chopped turkey bacon, preferably nitrate-free (*use a gluten-free brand such as Trader Joes or Jennie-O if you are on a gluten free diet), about 4-5 slices
2 tablespoons olive oil, divided
2 tablespoons pure maple syrup, divided

salt (optional)

Directions:

Cook the Brussels sprouts until almost done- they can be cooked by either boiling them in a pot of water or steaming in a pyrex dish in an half inch of water for about 4 minutes. (I actually got some from Trader Hoes that I could stem in the bag.) Meanwhile, coat a medium sized pan with 1 tablespoon olive oil. Add the onion, turkey bacon and 1 tablespoon of maple syrup sauté until lightly brown, about 5-7 minutes. Throw in the cooked Brussels sprout halves add the second tablespoon of olive oil and maple syrup and continue to sauté until the Brussels sprouts are lightly browned and tender., about 5 minutes. Add salt to taste if desired and serve.

Note : you can serve this dish hot, it is also nice at room temp or cold topped with Maple Mustard Vinaigrette.  

Makes 4.5 cups, 9 servings

Serving size: ½ cup Calories 80  Protein 4 g Carb 8 g Fiber 2 g Sugars 5 g Fat 4 g Saturated fat 0.5 g Sodium 140 mg

An InLinkz Link-up

Read more...

Copycat Recipe: Whole Foods Cajun Chicken Salad

I got the inspiration to create this recipe while were vacationing in Saint Louis earlier this month. We had just finished a busy day of visiting family and were quite tired so we decided to hit Whole Foods to pick up a quick dinner to eat at the hotel.  I spied a Cajun chicken salad in the case and decided to try it out and was very impressed!  I knew I had to create it at home which I had success with a few weeks later. The creamy dressing has a bit of kick (which you can adjust the spiciness to taste) and it goes great with the crunch of the carrots and peppers.  Have some atop salad greens, with crackers, in a sandwich or a wrap for a delicious and satisfying meal, especially on a warm Summer day or night!

 Ingredients:

6 cups chopped cooked chicken (This worked out to a little over 2 pounds, I cooked it by boiling in a pot of water so it comes out really moist)

¾ cup matchstick carrots, coarsely chopped

3 cups cup diced red bell pepper

1½ cups nonfat plain yogurt

¾  cup light mayo

1.5 teaspoon white vinegar (or rice vinegar)

½ teaspoon sugar

1.5 teaspoons- 1 Tablespoon Cajun seasoning (depending on how spicy you like it!)

Directions:

Put the chopped cooked chicken, carrots and peppers in a large bowl.  In a medium bowl combine the yogurt, mayo, vinegar and seasoning and then pour over the chicken/veggie mixture.  Fold in the dressing and mix well.  Chill if not serving immediately.

Makes 10 cups, 10 servings

Serving size 1 cup Calories 220 Protein 29 g Carb 9 g Fiber 1 g Sugars 6 g Fat 7 g Saturated fat 1.5 g Sodium 330 mg  

Read more...

Copycat Recipe- Morning Peanut Butter Bars

We were in Seattle for a wedding last fall and ate a lot of great food! Whenever I am traveling I always have an eye out for gluten-free treats and I couldn’t resist buying a “morning peanut butter bar” at a cute little grocery store across the street from our hotel. It was from the Flying Apron Bakery, a much acclaimed gluten-free bakery I have read about online and seen mentioned in the blogosphere. I enjoyed it so much that I decided to recreate the recipe at home and the result was pretty darn close! This dense chewy bar is the perfect combo of salty and sweet and is very filling. Try one for breakfast, or break off a piece for a snack or dessert ☺

Ingredients:

1 cup creamy or crunchy peanut butter (I used Trader Joes Crunchy Salted, or Planter’s Natural)
1 teaspoon vanilla extract
1/2 cup pure maple syrup
1 cup oats (old fashioned, not quick, use a gluten-free oats such as Bob's Red Mill if you are on a gluten-free diet)
¼ cup unsweetened coconut flakes (chopped fine)
3 tablespoons dried raisins
¼ cup sunflower seeds
Wax or parchment paper

Directions:

In a medium sized bowl, combine all of the ingredients and mix well. Press mixture into an 8 by 8 inch pan. (Lining the pan with a large rectangular piece of parchment paper, placing the mixture on one side and then folding the paper over to press down works nicely. The dough will be a bit crumbly, but will come together nicely as you continue to work with it and pat it down into the pan.) Chill in the fridge for an hour or more (if you can wait that long!) and cut into 8 bars and serve. Wrapping the individual bars in wax paper and storing in baggies is great for convenience. Store in the fridge. These bars also freeze well!

Makes 8 bars

Serving size: 1/8th of recipe Calories 320 Protein 10 g Carb 27 g Fiber 4 g Sugars 14 g Fat 21 g Saturated fat 4.5 g Sodium 20 mg

Read more...

Copycat Recipe: Tangy Pineapple Coleslaw

The concept of adding pineapple to coleslaw was introduced to me after eating at a local BBQ joint called My in the San Fernando Valley.  I loved the natural hint of sweetness the pineapple adds and needed to create my own version to enjoy at home.

Ingredients:

2.5 cups shredded cabbage

½ cup shredded carrot

¼ cup nonfat Greek yogurt

¼ cup light mayo *use a gluten-free brand such as Best Foods if you are on a gluten-free diet)

¼ cup finely chopped pineapple (canned, packed in its own juice)

1-2 tablespoons pineapple juice (from the canned pineapple)

Directions:

In a medium bowl, combine the yogurt, mayo, pineapple and pineapple juice. Throw in the cabbage and carrots and mix well until evenly covered with the dressing. 

Chill and serve.
Makes  3  cups 6 servings

Serving size: ½ cup Calories 60 Protein 1 g Carb 6 g Fiber 1 g Sugars 3 g Fat 3.5 g Saturated Fat 1 g Sodium 85 mg

Read more...

New Segment: Copycat Recipes, #1- Loubieh (Easy Tomato Green Beans)

I have decided to add another new feature to my blog called copycat recipes. Often, when I try a great dish at a restaurant or while traveling, I make it my mission to re-create it at home. This section will feature some of my best copycat recipes and the stories behind them as well. First up- Loubieh, this is a traditional Lebanese sauté of green beans. I discovered this yummy dish by choosing it as one of the sides when we ordered take out one night from our FAV local Mediterranean restaurant, Gaby’s. I had never heard of this dish before, but I love green beans and tomato sauce, so the combo sounded like a winner and it was! I had to re-create it at home so we could have it more often, especially since my young daughter eats it all up too. The trick it to get larger green beans and to make sure you simmer them for a while to be nice and soft.

Ingredients:

4 cups green beans (large, wide, flat types work best) fresh or frozen thawed
1 cup chopped onion
1 teaspoon olive oil
2 teaspoons chopped garlic
1 teaspoon sweet paprika
One 15 ounce canned tomatoes
Salt and pepper to taste

Directions:

Cook greens beans al dente (just before done) by boiling in a pot of water for 7-10 minutes or steam in a microwave dish with in a small amount of water for 5 minutes, then drain. Meanwhile add the teaspoon of olive oil, onions and garlic to a large pan and sauté for 3-4 minutes on medium high heat until lightly browned. Add the canned tomatoes, paprika, the cooked green beans, (salt and pepper if desired), cover and simmer, stirring occasionally for 10-15 minutes. Makes 5 cups 10 servings

'Serving size 1/2 cup Calories 45 Protein 2 g Carb 8 g Fiber 2 g Sugars 3 g Fat 0.5 g Saturated Fat 0 g
Sodium 70 mg (not including adding salt)

 

Read more...