Wild Mushroom and Asparagus Risotto

Hello! I am so glad you clicked on this blog post. Wanna know why? Because that means you are not afraid to try a recipe that could be a little bit of a challenge. Bravo to you! Risotto can seem daunting. I know because this is only the second time I've ever made it and the first one turned out, well, just ‘meh.’ BUT, before I lose you because you decide it's too hard, let me assure you, it's not! I have a very special friend, Amber, in Omaha who has a birthday coming up, and since I'll be visiting near her birthday I promised to make a special dinner for her; anything she wants. She chose salmon and risotto…thanks, babe. Ha. Due to my short and unfulfilling history with risotto I thought I'd better practice ahead, so that's just what I did last Monday night – boy, howdy, was I pleased with the results. Creamy, buttery, perfectly cooked risotto that I would happily eat in any restaurant - but that I enjoyed right at my own dining room table (with my kids causing a big ruckus while I was trying to enjoy it)! I mean, is there anything better? Yes, I'm quite certain there is, but I digress...

There are a few key things you need to know before you make your first batch of risotto: The first is you must use Arborio rice. Arborio rice is the ideal rice for risotto because it is a short grain, starchy rice which keeps its integrity over the long cooking process that risotto requires. The second is, the cooking liquid. Risotto typically calls for a combination of dry white wine (such as pinot grigio) with chicken stock (use vegetable stock if you want the dish to be vegetarian). The key here is to heat the wine and stock together in a saucepan, then ladle the hot liquid into the rice as it cooks. You don't want to add cold wine and stock to the hot rice because, scientifically speaking, it will screw it up. The third thing is, you have to babysit the rice - but it's not as bad as you might think. In the past it was believed that one had to stand at the stove the entire time the rice was cooking with someone waving a fan to keep them cool, daubing a sweaty brow when it became too much to handle. No longer. Should you stir the rice frequently? Yes, you should. Do you need to stir it constantly? No, you don't. My rule: I never left the kitchen while the rice was cooking, but I did do other things, returning to the simmering rice frequently to stir, stir, stir. I don't think I ever walked away from it for more than two minutes. Think of the rice as a newborn baby that you would take exquisite care of - because the results will be so worth it. Lastly, most risottos start out the same way (sweat onions in butter, add rice and sauté, then add stock and wine until all is soaked up) but can end in any number of fabulous ways. This particular risotto is finished with roasted asparagus and porcini mushrooms - but you must feel free to add any veggies you like! A handful of frozen peas is a great traditional risotto add-in, and far less work than roasting asparagus and rehydrating mushrooms. Always, always add the cheese (because: CHEESE) and lemon zest (it really wakes up the flavor after the risotto has cooked for so long), but you could even feel free to leave the risotto plain and serve the veggies on the side. Make it your own; feel free to do a little research on other risotto add-ins. Use the ingredients you (or the birthday girl in your life) like, which is part of what cooking great food is about, right? Plus, you’ll enjoy conquering a traditional culinary challenge…one risotto at a time.

Wild Mushroom and Asparagus Risotto (adapted from foodnetwork.com)

1 oz. dried porcini mushrooms
1 bundle asparagus
1 t. olive oil 
Salt and pepper
6 c. low sodium chicken broth (or vegetable broth)
1 c. dry white wine
2 T. unsalted butter
1 small yellow onion, diced
2 c. arborio rice
1/2 c. grated Parmesan cheese
1 t. lemon zest
1/2 t. nutmeg

Heat a small saucepan full of water to boiling. When the water boils, turn off the heat, dump in the porcini mushrooms, cover and let sit for 30 minutes to rehydrate the mushrooms. After thirty minutes drain the mushrooms and let sit until they are cool enough to handle. Meanwhile, heat the oven to 375 and prepare a jelly roll pan with cooking spray. Cut the trimmed asparagus into 1" pieces, drizzle with the olive oil and sprinkle with salt and pepper. Roast the asparagus for about 10 minutes or until it is tender and a few pieces are starting to caramelize. Set aside. 

Pour the chicken broth and white wine into a large saucepan and heat over medium heat until heated through. You don't want to boil it, just heat it gently until heated through then place over low heat while you cook the risotto. In a medium skillet (I used a high sided skillet but you could use a dutch oven if that's all you have - you just want something with a bigger surface area than a saucepan) melt the butter over medium heat. Add the onion and sweat (meaning, saute without browning) for 5 minutes. Add the rice and saute an additional 3-5 minutes (without browning) or until the rice becomes translucent. Reduce the heat to medium low and start adding the broth/wine mixture. A good rule of thumb is to add enough to just cover the rice without drowning it. I used a ladle to make this process easier. Stir the rice frequently, adding additional broth/wine until the liquid is gone and the rice is creamy and cooked through. After the last addition of broth/wine add the asparagus and mushrooms (chop if the pieces are too big) and stir until the broth/wine is fully absorbed. The whole process should take between 30 and 45 minutes. Remove from the heat and add the Parmesan, lemon zest and nutmeg. Taste for salt (I added a little bit more) and serve immediately.

8 servings (267 calories each serving) according to my calculator on loseit.com

Sesame Garlic Ginger Green Beans

Last week I shared a divine recipe for Honey Lemon Chicken. The only problem with the recipe is that it lacks veggies. Does anyone else face this same dilemma, trying to pair main dishes with sides? Thankfully, these Sesame Garlic Ginger Green Beans offer a quick, simple and flavorful solution to our side dish conundrum. Just saute up frozen green beans (remember, this is a quick side dish - fresh green beans are great, but more labor-intensive), add the flavorful sauce, then garnish with toasted sesame seeds. This dish can be made alongside your stir fry (you're already standing at the stove), so both will be done about the same time. Relax, you got this side dish thing in the bag (of frozen green beans, that is). 

Sesame Garlic Ginger Green Beans (adapted from cinnamonspiceandeverythingnice.com)

1 T. olive oil
1 lb. frozen green beans
3 cloves garlic, minced
1 1/2 t. ground ginger
2 T. low sodium soy sauce
2 t. rice wine vinegar
2 t. sesame seeds, toasted (I toasted mine in a small, dry saute pan until lightly browned but you can also buy toasted sesame seeds)

Heat the olive oil in a large skillet over medium heat. Add the green beans and saute, stirring occasionally, about 7-10 minutes until the green beans are lightly browned. Meanwhile, combine the garlic, ginger, soy sauce and rice vinegar in a small bowl and whisk to combine. When the green beans are cooked add the sauce to the pan and saute an additional 2-3 minutes until the sauce reduces slightly. Garnish with toasted sesame seeds.

4 servings (88 calories each serving) according to my calculator on loseit.com

Tomato and Cucumber Salad

Growing up in the Midwest, you probably ate things like cucumber & tomato or cucumber & onion salad for dinner during the summer. In fact, at my house we often ate cucumber & onion salad with fresh steamed corn and sliced tomatoes with cottage cheese for a light summertime dinner. My mom really knew her stuff. Occasionally she would make creamed green beans too, one of dad’s favorites. Oh the memories. A few nights ago I was making sloppy Jose's (a Mexican version of sloppy Joe's - recipe coming soon!) for dinner and I was trying to think of a quick, easy, low-cal side dish when tomato & cucumber salad came to mind. As I alluded to earlier, there are many versions of this simple salad: it can be made with tomato & cucumber (like I did here) or just cucumber & onion (my mom used white onion). Then the dressing choices: for tang you can use virtually any vinegar you have on hand, fresh lemon juice, or any oil (I'm pretty sure my mom used Wesson oil - it was 1985, people!) and any onion will do! I always have green onions on hand so I used those, but white, red, or yellow would all work fine! I think my mom even added a little bit of sugar to the mix to counteract the tang of the vinegar, but I enjoy the tang so I left the sugar out. You should also feel free to add any fresh herbs you might have on hand. Basil, cilantro, tarragon, or mint would all be good choices here. The point is, if you grew up eating a variation of this salad like I did, this recipe will take you right back to the days of playing outside all day, dirty feet and big wheels. Now those were the days.

Tomato and Cucumber Salad 
 
1 medium cucumber, peeled, seeded and thinly sliced
6 roma tomatoes, diced
3 green onions, thinly sliced
2 T. white vinegar
2 T. olive oil
1/2 t. salt
1/2 t. pepper

Combine all ingredients in a medium bowl then refrigerate for at least an hour to allow the flavors to meld. Serve cold or at room temperature.

4 servings (129 calories each serving) according to my calculator on loseit.com

Rosemary Quinoa Mac and Cheese

Let's start by stating the obvious: quinoa is not macaroni. This dish is made in the spirit of macaroni and cheese with quinoa substituting for macaroni. Now that we’ve named it, let’s talk science: I've mentioned before that quinoa is a "complete protein" meaning it contains an adequate portion of all nine essential amino acids we need. So if you've ever thought, "I wish I could get more protein into my family's diet" or "I love mac and cheese, but need a healthier alternative," this is the dish for you. Now for the best part: flavor (because that's why we're all here, right?) I combined cooked quinoa with Parmesan cheese and colby/monterey jack cheese (what I had on hand, although you could use any cheese you like), fat free half & half, a couple of eggs to function as a binder, and a handful of chopped, fresh rosemary. The herbaceousness (look ma, a new word!) of the rosemary gives this dish so much flavor payoff without a ton of extra work. Another component you can get creative with is herbs; if you want it a little lemon zing use fresh thyme; if you want more of a Mexican flare use cilantro; or for a more mild herb flavor use Italian flat-leaf parsley. Make it yours - embrace it, love it and remember: a mac and cheese by any other name (like quinoa) can still be delicious. I’d love to hear your variations as well. Share the love!

Rosemary Quinoa Mac and Cheese (adapted from justapinch.com)

1 1/2 c. uncooked quinoa
3 c. vegetable broth or water
1 1/2 t. salt, divided
2 large eggs
1 c. fat free half & half
3 oz. shredded Parmesan cheese
3 oz. shredded colby/monterey jack cheese
3 T. fresh rosemary, minced

Preheat the oven to 350. Spray an 8X8 inch baking dish with cooking spray and set aside. In a large saucepan, cook the quinoa in vegetable broth (or water) with 1/2 t. salt according to package directions. In a medium bowl whisk together the eggs and half & half and set aside until the quinoa has finished cooking. When the quinoa is ready add the cheeses and rosemary and stir to combine. Slowly add the egg/half & half mixture and stir well to combine. Pour the mixture into the prepared dish and bake for 35 minutes. Serve immediately.

9 servings (212 calories each serving) according to my calculator on loseit.com

Drunken Beans

When my husband travels out of town with his band it can occasionally turn into ‘survival mode’ around my house. Moms, you know what I am talking about. Now that summer is upon us, the band gets busier and he travels more, or has multiple shows a day. At the end of March they road-tripped to Florida, so I made my go-to meal of tacos (quick, easy, everyone likes them) and these beans as a side dish. I have never looked back. They’re traditional, in the sense that they are cooked with onion, garlic, jalapeno, Mexican spices, lime juice, beer, cilantro...wait; did I just say beer? Yes, I'm sure I did. You will be amazed at the amount of flavor a little beer can bring to a simple can of beans. For this recipe I used Tallgrass Pub Ale, a rich, brown ale that really enhances the flavor of the beans. I let mine cook down for about 30 minutes to allow the beer to mellow and the beans to become thick and rich. Serve them for taco Tuesday, cookouts, or when tailgating this summer. Enjoy, and try to stay out of ‘survival mode’ as much as possible

Drunken Beans (adapted from gimmesomeoven.com)

2 pieces uncooked bacon, diced
1 small yellow onion, diced
1 jalapeno, seeded and minced
2 garlic cloves
6 oz. ale beer
2 (15 oz.) cans pinto beans, drained and rinsed
1 1/2 t. brown sugar
1/2 t. dried oregano
1/2 t. chili powder
1 t. salt
1/4 t. cumin
Juice of 1 lime
2 T. chopped fresh cilantro

In a medium saucepan cook the bacon over medium heat until browned and crisp, about 5 minutes. Remove to a paper towel lined plate then add the onions and jalapenos to the pan. Saute the onions and jalapenos for 5 minutes over medium heat. Add the garlic and saute for 1 minute more. Add the beer, beans, brown sugar, oregano, chili powder, salt and cumin and simmer for 30 minutes, stirring occasionally or until the beans are to your desired consistency. Just before serving add the lime juice and cilantro and stir to combine.

6 servings (131 calories each serving) according to my calculator on loseit.com

Lemon Orzo with Roasted Asparagus

When spring comes, I want asparagus. And when I say I want asparagus, I mean I want it on my plate all the time - in pasta, as a side, roasted, grilled, in a boat, with a goat, in the rain, on a train - you name it. Here's a dish that will cure all of your asparagus cravings. Playing the roles of carb and veggie in one, it may serve as consummate companion to any meat, or stand alone as a fantastic light lunch. I served it with this Spice Rubbed Salmon with Avocado Salsa a couple of weeks ago and the result was pure bliss. What could be better than broiled asparagus with salty feta, tangy lemon, and perfectly cooked orzo pasta? The answer is nothing. Nothing (this healthful) is better than that, at least in springtime. Asparagus and orzo FTW!

Lemon Orzo with Roasted Asparagus (adapted from twopeasandtheirpod.com)

8 oz. orzo pasta
1 bundle asparagus, woody ends trimmed then cut into thirds
1 T. olive oil
1 t. salt, divided
1/2 t. pepper, divided
1/4 c. freshly squeezed lemon juice
1/3 c. feta cheese

Place the oven rack on the top rung then preheat the broiler. Meanwhile, cook the pasta according to package directions, drain, transfer to a large bowl and set aside to cool slightly. Spray a baking sheet with cooking spray then place the asparagus pieces on the baking sheet. Toss the asparagus with the olive oil, 1/2 t. salt and 1/4 t. pepper. Broil for 3-5 minutes until tender and slightly browned. Add the asparagus to the bowl with the cooked pasta. Add the remaining 1/2 t. salt, 1/4 t. pepper, lemon juice and feta to the bowl and toss to combine. Serve at room temperature.

6 servings (185 calories each serving) according to my calculator on loseit.com

Brussels Sprouts with Goat Cheese and Honey

Yahoo, it's baseball season again! For my family that means my 9-year-old is back at baseball practice and games are right around the corner. There's also the added bonus of Kansas City Royals baseball. I love those boys in blue. Last Monday they opened the season at home, and luckily I had the wherewithal to plan a main dish in the crock pot. When it was time to eat I only had to make this home run of a side dish that came together between innings. Just throw some mini brussels sprouts into your sauté pan with olive oil, then add your ace players crumbled goat cheese and honey at the end for tang and sweetness. I promise you'll be back in front of the TV before Lorenzo Cain makes his next amazing catch. Baseball and brussels sprouts - always a winning combination.

Brussels Sprouts with Goat Cheese and Honey (adapted from bitesofbri.com)

2 T. olive oil
1 1/2 lb. frozen baby brussels sprouts, thawed (or larger brussels sprouts, halved)
1 t. salt
1/2 t. pepper
1 T. honey
2 oz. goat cheese, crumbled

Heat the oil in a medium skillet over medium high heat. Add the brussels sprouts, season with salt and pepper and saute, stirring occasionally, until the brussles sprouts are heated through and a little caramelized, about 5-10 minutes. Add the honey and stir to coat. Sprinkle the goat cheese over the brussels sprouts and serve immediately.

4 servings (169 calories each serving) according to my calculator on loseit.com

Black Beans and Rice

Can we talk for a minute about dried beans? (I'm sure it's the first thing you thought of this morning when you woke up.) So at the risk of being crucified by "food purists" I'm gonna throw this out there: I have never seen the allure in using dried beans. It’s like opening a can of worms: it takes forever to pick through them, soak, and then cook. Investing that amount of time is beyond my ability to understand…unless you can’t get canned beans that don’t have sugar added, you can’t find a particular bean in a can (like adzuki beans) or somebody has blessed you with a huge sack of beans you need to use.

It's so dad-blamed easy to open up a can of beans, drain, rinse and presto! BEANS without the headache (which I now have just thinking about the bean preparation and cooking process). If cooking beans makes your head hurt too, but you want them in your diet (because you should; they are full of vitamins, minerals, complex carbohydrates and fiber), this recipe is for you. 

Chock full of beans with a delectable combination of rice and fortified using the most outrageous cilantro pesto you have ever tasted in your life, I’d like to introduce you to your new favorite side dish for, well, anything. Let me put it to you this way: I rarely repeat recipes two weeks in a row at home, but have made this black bean and rice dish twice in as many weeks. It starts with a little bit of bacon (as almost every good recipe should), adding sautéed onions, rice, beans and pesto. Really quite simple but FULL of flavor. I served this with the Cuban Pork recipe I posted yesterday as the ideal sidekick. In fact, this could serve as a nice light lunch on its own. If you're vegetarian you could leave out the bacon and it would still taste phenomenal. So that's my bean story for today. If you like dried beans and the hassle they entail, knock yourself out. But if you're like me and want some ease in your life, open the can. Of beans, not worms.

Black Beans and Rice (adapted from foodnetwork.com)

3 slices bacon, cut into bite sized pieces
1 large yellow onion, diced
1 1/2 c. white rice
3 c. water
2 c. fresh cilantro leaves
3 T. sliced almonds, toasted
3 cloves garlic
1/4 c. olive oil
2 t. salt
1/2 t. pepper
3 (15 oz.) cans black beans, drained and rinsed

In a medium saucepan place the bacon pieces and cook over medium heat until they are browned. Using a slotted spoon remove the bacon to a paper towel lined plate and set aside, leaving the bacon grease in the pan. Add the onion to the pan and saute, stirring occasionally, for 3-4 minutes. Add the rice and coat with the onion mixture. Pour in the water and bring to a boil over high heat. Reduce the heat to a simmer, cover and cook until the water is absorbed and the rice is tender. Meanwhile, combine the cilantro, almonds, garlic, olive oil, salt and pepper in the bowl of a food processor and pulse to combine. Once smooth, add to the cooked rice along with the beans and reserved bacon. Cover, turn off the heat and allow the ingredients to meld for about 5 minutes. 

10 servings (302 calories each serving) according to my calculator on loseit.com

Chili Cheese Corn

One staple you can always find in my freezer is corn. In particular, Trader Joe's roasted corn. Basically grilled corn, shaved off the cob and frozen. I used to brave the winter months armed only with a couple bags of leftover grilled corn from our summer meals before Trader Joe's came to town, but now I can stock up without sending "A Boy Named Sous" out to the grill or doing all that prep work. Ah, modern convenience. Why do I love it so? The grilling or "fire roasting" adds a little extra smokiness and balances nicely with the corn's natural sweetness. It's a welcome addition to soups and stews, or can serve as the main attraction in a side easily dressed up with a few ingredients. Take today's recipe for example: With a small supporting cast you can elevate and transform a bag of frozen corn into the perfect side dish for taco night. Reminiscent of my favorite side dish for a BBQ meal, this cheesy corn recipe. Cheesy corn on taco night? Si, senorita. It's so easy (no chopping!) and it comes together in about 15 minutes. Three cheers for frozen corn!

Chili Cheese Corn (adapted from julieseatsandtreats.com)

1 (8 oz.) package light cream cheese, cubed
2 T. unsalted butter
4 c. frozen corn, thawed (I used Trader Joe's Fire Roasted Corn)
1 (4 oz.) can chopped green chilis
1/4 c. skim milk
1/4 t. garlic powder
1/8 t. cayenne pepper
1/2 t. salt
1/4 c. chopped cilantro

Combine cream cheese and butter in a medium saucepan and cook, stirring constantly, over medium heat until the cream cheese and butter are melted and smooth. Add the corn, green chilis, milk, garlic powder, cayenne pepper and salt and cook on medium low heat until heated through, about 5-10 minutes. Remove from heat, stir in cilantro and serve.

6 servings (191 calories each serving) according to my calculator on loseit.com

Mashed Cauliflower

Let's talk mashed potatoes for a minute. I realize mashed potatoes are a staple side dish in many homes across the country. In fact, they're such a staple it makes me feel almost un-American to say I don't make them very often. It's not that I don't like them or am opposed to them in any way, it's just that they aren't one of the first side dishes that come to mind. Crazy, I know, because I grew up eating mashed potatoes in many forms, like my mom's mashed potato casserole. Once, in all my 4-year-old brilliance and curiosity, I stuck my pinky finger in the middle of the steaming mass. What was I thinking?! You're right, I wasn't. I remember running cold water on my finger for what seemed like forever then going outside to ride my big wheel with my pinky finger wrapped in a bandage, holding it up like I was drinking high tea. So you see this subconscious aversion to mashed potatoes is quite possibly trauma-induced...which brings me to today's recipe:

A few years ago when the low-carb craze was sweeping the country, restaurants started offering mashed cauliflower in place of mashed potatoes. Complete and utter genius, in my opinion! Just steam up some cauliflower, throw it in the food processor with a little bit of butter, cream cheese, milk, salt and pepper and whiz it up until it's smooth. Low-carb, low-calorie and low-guilt. You'll want to make this a mainstay side dish for years to come; just try to restrain yourself from sticking your finger in there and giving your mom a reason to feel guilty for the rest of her life.

Mashed Cauliflower

1 large head cauliflower, cut into small pieces
1/3 c. skim milk
2 T. unsalted butter
4 T. light cream cheese
Salt and pepper to taste

Place the cauliflower in a 2 qt. microwave safe dish, add about an inch of water to the dish, cover with a paper towel and cook on high for about 10-20 minutes (depending on your microwave) stirring every 5-7 minutes. Once the cauliflower is fork tender remove it using a slotted spoon to the bowl of the food processor. Add the milk, butter, cream cheese, salt and pepper and pulse until the cauliflower is smooth and dreamy.

6 servings (94 calories each serving) according to my calculator on loseit.com

Pico de Gallo Rice Pilaf

Do you have the winter blues yet? Are you missing the fresh produce and flavors of summer? I was feeling this way a couple weeks ago, and this delectable rice pilaf cheered me right up. Nothing says fresh and flavorful like homemade pico de gallo: diced tomatoes, onion, jalapeno and cilantro tossed with lime juice. This recipe takes the zesty flavors you love from pico de gallo and combines them with orzo pasta and rice to create a substantial and quite delicious Mexican side dish! Yes that's right, just brown up some orzo pasta, add white rice, cook it all in broth for added flavor, then toss with your fresh pico de gallo. It's a burst of freshness bold enough to cure your winter blahs, but warm enough to fit comfortably into a winter menu. Make up a batch today and feel refreshed. Only six more weeks until spring...

Pico de Gallo Rice Pilaf (adapted from foodnetwork.com)

1/2 T. extra virgin olive oil
1/2 c. orzo pasta
1 c. white rice
2 c. vegetable broth
4 plum tomatoes, diced
4 green onions, sliced
1 jalapeno pepper, seeded and finely diced
1/4 c. cilantro, chopped
Juice of 1 lime
1 t. salt
1/2 t. pepper

Heat the olive oil in a medium saucepan over medium heat. Add the orzo and toast until golden brown. Stir in the rice and broth then bring to a boil. Reduce the heat to low, cover and simmer for 15-18 minutes. 

Meanwhile combine the tomatoes, green onions, jalapenos, cilantro, lime juice, salt and pepper in a small bowl and toss to combine. Fluff the cooked rice with a fork then stir in the pico de gallo and serve immediately. 

6 servings (181 calories each serving) according to my calculator on loseit.com

Cheesy Drop Biscuits

I had a light bulb moment the other day. My mom invited me and the boys over for soup but said "I don't have any bread to go with it, though." It was too stinkin' cold to go to the grocery store for bread, so I started to think how I could remedy this situation (I mean, soup without bread? That's like Lucy without Ricky or Ozzie without Harriet!) It came to me in a flash: drop biscuits! I mixed up a batch in one bowl (amen!) and carted it over to my mom's to bake!

Since we're knee deep in soup weather and that's ALL I could seem to post about last week I thought you might need this sweet little drop biscuit recipe to go with all-the-soup. You probably already have all the necessary ingredients since the recipe easily accommodates what you have on hand, and they come together in a snap. I made these with a mixture of all-purpose and white whole wheat flour because I like the lightness the all-purpose flour brings to the party and the texture contributed by the white whole wheat flour. If you were to choose just one flour I'd go with all-purpose because the white whole wheat will make these too dense like a hockey puck. No one should have to eat a hockey puck. I used a combination of mostly sharp cheddar with a sprinkling of Swiss and mozzarella cheese but any shredded cheese you have on hand will work (I cleaned out my cheese drawer after the holiday cheese rush). Mix them together, bloop them out on a well-greased sheet pan (no rolling pin necessary!) and you have a tasty little biscuit to go with soup, salad or even biscuits and gravy. A versatile vehicle that delivers those delicious carbs - one of my favorite things! I can't believe I haven't shared them before now, and for that you have my deepest apologies. Now go forth and make biscuits.

Cheesy Drop Biscuits (adapted from epicurious.com)

1 c. all purpose flour
1 1/4 c. white whole wheat flour 
2 t. sugar
3/4 t. baking soda
1 t. salt
6 T. cold unsalted butter, but into 1/2" chunks
6 oz. grated cheese (whatever you have on hand!)
1 T. dried chives (if you have fresh on hand great! You could also cut up a couple of green onions if you want.)
1 c. buttermilk (I didn't have buttermilk so I mixed 1 T. white vinegar with 1 c. 1% milk and subbed that in for the buttermilk)

Preheat the oven to 450. In a large bowl whisk together the flours, sugar, baking soda and salt. Add the butter and blend with your fingers until the mixture resembles coarse meal. Add the cheddar, chives and buttermilk and stir with a spoon or rubber spatula until combined. The mixture will be thick. Drop dough into 15 even mounds on a well greased baking sheet, flatten slightly with your hands and bake for 12 minutes. Serve warm!

15 biscuits (145 calories each) according to my calculator on loseit.com

Cheesy Jalapeño Cornbread

What are your feelings about cornbread? Most people I know either love it or hate it. Growing up my mom used to make ham and beans with a side of cornbread, one of my dad's favorite meals. I, on the other hand, would be delighted if I never saw another bowl of ham and beans with a side of cornbread as long as I live. The dish just never had enough flavor for me and I was always left wanting more (probably salt or butter but who's keeping score?) So for me cornbread had been dismissed as bland and forgettable, relegated to the past, that is until now!

Allow me to introduce this flavor-packed, cheesy, salty, sweet cornbread recipe which I made as a companion to chili. It was so good that it earned a repeat performance this week. This recipe starts with a simple box of corn muffin mix and is dressed up with the addition of finely minced jalapeño, green chiles, shredded cheese, corn kernels for added texture and green onion. The perfect sidekick for chili or taco soup! If you are already a cornbread lover, prepare to meet your next favorite incarnation. If you are a cornbread skeptic, trust Shel when she says you will love this. I'm not gonna lie, I was wary until I took my first flavor-filled bite. Of course I'm skeptical about a lot of things, but cornbread is no longer on the list. Make it, try it, love it and win over the skeptical. Making this is the first step: "Hello, my name is Shel and I used to be a cornbread skeptic..." Oh, and I still served this cornbread with a pat of butter...because some things never change.

Cheesy Jalapeño Cornbread (adapted from theyummylife.com)

1 (8 1/2 oz.) package corn muffin mix (such as Jiffy)
1/2 t. salt
1 c. lowfat buttermilk
2 T. vanilla almond milk (could use any milk or even water)
1 large egg
1/4 c. chopped green onions
1 c. frozen corn
1 jalapeño, finely minced
1 (4 oz.) can chopped green chiles
1 c. low fat sharp cheddar cheese, shredded

Preheat the oven to 400. Spray an 8X8 baking dish with cooking spray and set aside. In a large bowl combine the corn muffin mix and salt and whisk together. In a separate medium bowl whisk together the buttermilk, milk or water and the egg. Add the egg mixture to the dry ingredients and stir until just mixed. Add the onions, corn, jalapeño, green chiles and cheese and stir to combine. Pour the batter into the prepared baking dish and bake for 30-40 minutes until golden brown and a toothpick inserted in the center comes out clean. Let cool in pan for 10 minutes before cutting.

9 servings (190 calories each serving) according to my calculator on loseit.com

Fall Guacamole

A couple of years ago I visited Chicago for the first time, which is hard to believe because I've lived in the midwest my entire life. My husband was there to run his first marathon and I was there to cheer him on. After visiting, I would go back in a heartbeat. Now when I plan a vacation it's all about the eating (as in, how many meals I can squeeze in at all the places my hours of painstaking research have revealed). It's true and I am not ashamed. As you might imagine I am also an avid watcher of food television of any kind: cooking competitions, cooking instruction and any show about celebrity chefs, so I was excited when I saw Rick Bayless had two Chicago restaurants. He is a pioneer of authentic yet innovative Mexican cooking, having trained in Mexico for many years before opening Topolobampo and Frontera Grill.

On our trip to Chicago we were fortunate enough to obtain reservations at Frontera Grill for a Saturday brunch (incidentally my blog profile pic is from this meal). Oh my word, was it ever good! There were house-made chips and salsa, quite possibly the best tamales I've ever eaten and a basket of the most amazing assorted Mexican pastries. And this guacamole. Oh, holy guacamole. Our visit was in October so it was just starting to get cool outside which makes me think of apple and all things root veggie; this guacamole took care of both cravings. Creamy avocado mixed with finely diced, sweet yet sour granny smith apple and licorice-y, smoky roasted fennel. It was heaven on a tortilla chip. This is a surprising spin on guacamole, so silence the purist in you for a moment to enjoy a new twist on an old favorite. Fall is fading away to winter and like Chicago, you do not want to miss it.

Fall Guacamole (adapted from rickbayless.com)

1 medium fennel bulb, stocks and fronds cut off
Cooking spray 
Salt
1/4 c. water
1/2 granny smith apple, finely diced
3 medium avocados, mashed
The juice of 1 lime
1/2 t. dried thyme
1 jalapeño pepper, stemmed, seeded and finely diced 

Preheat the oven to 350. Cut the fennel bulb in half then cut each half into 3 even pieces. Place the pieces in a small baking dish (I used a pie plate), spray them with cooking spray, sprinkle with salt then pour in the water. Cover tightly with foil then bake for 1 hour. Allow the fennel to cool completely before assembling the guacamole. This step can be done a day ahead of time.

When the fennel is cooled, place it on a cutting board and finely chop. Add the fennel to a medium bowl followed by the diced apple, mashed avocado, lime juice, thyme and jalapeño. Stir to combine and add salt. Taste for seasoning, adding more salt as you see fit. I always find that guacamole tastes better with more salt so keep tasting until it's satisfactory for your tastebuds. Cover with plastic wrap directly on top of the guacamole to prevent browning and refrigerate until ready to serve. 

6 servings (137 calories each serving) according to my calculator on loseit.com

Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts

Okay friends, Thanksgiving is upon us. Is your menu complete?
Is your turkey purchased?
Have you decided what kind of potatoes to make?
Are there veggies on your menu?
If you've answered the last two questions "no," then have I got a deal for you! You probably realize some form of healthy vegetable side is needed in this traditionally carb-overloaded dinner, right? Here's the answer: roast up a bunch of root vegetables with fall herbs and serve them alongside your turkey. I've taken carrots, brussels sprouts, yukon gold potatoes, parsnips and sweet potatoes and roasted them up with oregano, rosemary, thyme and basil to create the ultimate side dish with the flavors of fall. Starch and veggie all in one. If you have other potato plans, feel free to replace with more root veggies. Best of all, the oven does (almost) all of the work as they caramelize and sweeten! Yes, there is a little bit of chopping involved here but it could be done a day ahead. Just keep the potatoes submerged in water and dry them off before roasting so they don't turn brown before you're ready to cook them (a good job for a kitchen "helper" like a kid, mother-in-law or other well-meaning individuals). Be sure to spread the potatoes and veggies out so they roast and don't steam (makes a huge difference in texture and level of caramelization). For this amount I placed two jelly roll pans in the oven side by side, tossing the mixture once halfway through.

This is a fantastic side to serve along with any roasted meat (not just turkey). In fact, I served these little gems recently with Fig Balsamic Roasted Pork Tenderloin and it felt like a restaurant-quality, date night meal right at home. Except my kids were there and we had to rush off to church choir practice afterwards...but I digress. Whether you make this ideal fall side for Thanksgiving or an everyday feast, your family will thank you. In fact, make up a double batch, then combine the leftovers with some veggie broth and half & half the next day, whiz it up in your food processor or immersion blender for an awesome roasted veggie soup! If there are any left. But don't count on it, because they are that good.

Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts (adapted from foodnetwork.com)

3 medium carrots, cut into 1" circles
1 lb. brussels sprouts, halved (quartered if large)
1 lb. yukon gold potatoes, cut into 1" pieces
3 parsnips, cut into 1" circles
1 lb. sweet potatoes, cut into 1" pieces
1/4 c. olive oil
1 T. dried oregano
1 T. dried rosemary
1 t. dried thyme
1 t. dried basil
2 t. salt
1 T. pepper

Preheat the oven to 375. Spray 2 jelly roll pans with cooking spray and set aside. Place the vegetables, oil and spices in a large bowl and toss well to combine. Spread the vegetables onto the pans in a single layer and roast in the preheated oven for 20 minutes. Toss and continue roasting for another 20 minutes until the vegetables are cooked through and slightly caramelized. 

8 servings (190 calories each serving) according to my calculator on loseit.com

Chili Roasted Sweet Potatoes

Many moons ago (meaning, pre-kids) my husband and I had a standing dinner date on Monday evenings with our friends John and Kristi. Since they had two small boys we always had dinner at their house then sat around the dining room table or on their back deck during balmy summer months for dessert, sipping coffee or brandy and solving all of the worlds' problems. Kristi and I had such a great time planning each week's menu, tailoring to our tastes and discussing wine to serve with our meal to make it a truly grand experience each week.

In November, we always planned a Thanksgiving-themed meal with new things we found in magazines or on the internet (this was before the Pinterest craze!) This gave us a great opportunity to step out of our culinary comfort zones, plus it kept us from rocking our families' worlds too much when they all wanted their traditional holiday favorites. Thanksgiving confession:  I have never been a huge fan of sweet potatoes. In fact, I distinctly remember running away from the table when my mom served sweet potatoes when I was a kid. For real, as in, ran away and stood defiantly in my dad's recliner.  Due to my former disdain for sweet potatoes I was not enthusiastic when Kristi suggested making them. However, I gave them another try and actually liked them! Plus, I didn't have a recliner to run to when Kristi made sweet potatoes. See, I've grown up since then.

What makes this recipe different and special is the addition of chili powder. The spicy tang chili powder brings makes the sweet potatoes less overtly sweet, which is one of my objections to sweet potatoes and squash. I don't want my dinner to be sweet. Yielding the perfect balance of sweet, spicy and salty and on your table in a flash, make these for Thanksgiving if there are no objections from your (sweet) family.

Chili Roasted Sweet Potatoes (adapted from myrecipes.com)

2 lb. sweet potatoes, peeled and cut into 1" cubes
1 T. olive oil
1 T. chili powder
1 t. brown sugar
1 t. salt
1/2 t. pepper

Preheat the oven to 375. Spray a jelly roll pan with cooking spray and set aside. In a large bowl combine the sweet potatoes, olive oil, chili powder, brown sugar, salt and pepper and toss well, making sure the sweet potatoes are totally coated with the spices. Place the potatoes in a single layer on the prepared pan and roast for 15 minutes. Toss, then return to the oven an additional 15-20 minutes until the potatoes are tender and caramelized to your liking.

6 servings (157 calories each serving) according to my calculator on loseit.com

Mexican Corn Casserole

Ah, the fond memories I have of Thanksgiving at my grandma's. She and my mom switched off hosting Thanksgiving each year, and when it was her turn to host I always spent the night with her to "help." I remember one year the woman BROKE HER ARM and still hosted Thanksgiving! She was truly amazing. I have no idea how much help I really was to my grandma, but I can tell you the memories I have of helping her are priceless! Tearing loaves of white bread and crumbling cornbread for stuffing. Grandma holding the turkey up on it's neck while I crammed it to the hilt with stuffing. Waking up at 6 am to place said turkey in the oven (because it had to roast a full 8 hours, you know!) Rolling out homemade cinnamon rolls on her kitchen table. Stuffing celery with jarred cheese (those jars made the best little juice glasses!) Mashing pounds and pounds of potatoes. Trying to release the jellied cranberry sauce onto the special "cranberry sauce" plate (it's sole purpose in life, my friends.) Baking homemade pies (pumpkin and chocolate with homemade crust.) And the corn casserole, oh my gosh the corn casserole. This casserole was by no means a culinary masterpiece, but it was familiar and warm and it always had a place at our Thanksgiving table. It was simple, really, with corn, Jiffy cornbread mix, eggs, sour cream and.....oh yes, slathered on top was cheddar cheese soup! I'm telling you, the woman was a genius.

The version I'm sharing with you today has those flavors, plus the added addition of chopped green chiles to give it a little Mexican flair. If corn casserole is on your Thanksgiving menu you could totally make it without the green chiles, or leave them in; they're not spicy and they give it such an interesting, almost smoky flavor. You won't find condensed cheddar cheese soup here, but shredded cheese is stirred into the batter and the sour cream (full fat in my grandma's version, of course) is replaced with plain yogurt and buttermilk. Same tang, far fewer calories. I can picture my grandma now in her galley-style kitchen doing dishes, singing in her soprano voice, talking to her parakeet, George, and being genuinely thankful to see every single person who came through the door. That is, after all, what Thanksgiving is all about, isn't it?

Mexican Corn Casserole (adapted from tasteofhome.com)

1 T. olive oil
1 large onion, diced
2 large eggs
1 (15 oz.) can whole kernel corn, drained
1 (14 oz.) can cream style corn
3/4 c. plain yogurt
1 c. buttermilk
1 1/2 c. cornmeal
1/2 c. unsalted butter, melted and cooled
2 (4 oz.) cans chopped green chiles
1 t. baking soda
1 t. salt
2 c. low fat shredded cheddar cheese

Preheat the oven to 325.  Spray and 9X13 pan with cooking spray and set aside. Heat the olive oil in a medium skillet over medium high heat. Add the onion and sauté, stirring occasionally, until the onions are translucent but not browned, about 7-10 minutes. Place the onions in a small bowl and allow them to cool while you assemble the other ingredients.

In a large bowl beat the eggs. Add both cans of corn, yogurt, buttermilk, cornmeal, butter, green chiles, baking soda, salt, half the cheese and the cooled onions. Stir until well combined. Pour the batter into the prepared pan then top with the remaining cheese.  Bake for 1 hour and let stand 15 minutes before cutting and serving.

12 servings (269 calories each serving) according to my calculator on loseit.com

Spicy Honey Mustard Brussels Sprouts

My family loves brussels sprouts. Yes, those oft-maligned miniature cabbages that are more commonly served as a punchline than on a kid-friendly plate. We love them six ways from Sunday; heck, we'd love them six ways every Sunday. Even when my nine year-old was about two, he would ask for "more salad" every time I made brussels sprouts. We don’t necessarily fight over them per se, but there are plenty of eagle-eyed stares as they’re passed around, each of us mentally rendering an evaluation that “your fair portion is eight, not the ten- no, eleven you dished yourself.” While it’s fun to try new variations we never tire of the old standards, woven into the fabric of our family’s comfort food. 

I think a lot of folks shy away from an ingredient like brussels sprouts because they had them prepared poorly (i.e. boiled) as a child. It's like eating canned asparagus, or asking Bob Dylan to sing the national anthem. It can turn great into ghastly. So if you're a grown-up, now's your chance to hit the 'reset' button and discover the glorious flavor you’ve been missing. Never fear; if a two year old boy will eat brussels sprouts, then YOU have nothing to be afraid of. You just have to know how to prepare them to coax out their best traits: earthiness, crunchiness, a curious sweetness; an easy to cook, bite-sized cabbage that magically absorb all the flavors that you cook them in, like garlic, lemon, or bacon (and all three together?  Even better!) This is a quintessential brussels sprout recipe because some of the bitterness (one of the objections to them, I think?) is taken away by the addition of honey. Furthermore, this dish contains one of my all time favorite ingredients: mustard! These would be a great addition to your Thanksgiving table because you can have the ingredients ready to sauté them up while the turkey is resting, no oven space needed. They also make a year-round quick and easy weeknight side because they are a cinch to pull together. If roasting, fresh is best, but if preparing on the stove frozen will work just fine. So when you find your family quibbling over the last sprout don’t blame me (or your parents for boiling them), just remember to double the recipe and make them again this week.

Spicy Honey Mustard Brussels Sprouts (adapted from glutenfreewithlb.com)

1 T. unsalted butter

1 T. olive oil

2 lb. frozen brussels sprouts, thawed and halved if large

4 cloves garlic, minced

1 T. stone ground mustard

1 T. honey

2 t. salt

1 t. crushed red pepper

Heat the butter and olive oil in a large skillet over medium high heat until the butter is melted.  Add the brussels sprouts and garlic and sauté, stirring occasionally, for 10-12 minutes until the brussels sprouts are heated through and starting to brown in spots.  Add the mustard, honey, salt and crushed red pepper and stir to combine and coat all the brussels sprouts.  Serve immediately.

6 servings (128 calories each serving) according to my calculator on loseit.com

Click the links for other brussels sprouts recipes:  Sauteed Brussels Sprouts, Sauteed Brussels Sprouts with Poppy Seeds and Sauteed Brussels Sprouts with Balsamic Vinegar.

Scallion Cilantro Lime Rice

Do you remember your first trip to Chipotle? You've been there, right? The uber-industrial, nobody makes a better taco (or burrito), loud, spicy, guacamole-laden mecca of fast casual Mexican food. After my first trip there I remember thinking, "When can I come back here again?!" Well I did. Again and again and again. One of their signature components is the rice (can I get an amen?) so you might remember this recipe for Chipotle-style rice from awhile back. Well, here at Shel's Kitchen we don't just replicate, we like to innovate! So the recipe I have for you today is that original recipe, amped up while as quick and easy as ever. Just take some fresh herbs (in this case green onion and cilantro) and whiz them up in the food processor or blender along with garlic, a little bit of olive oil and lime juice for a bright citrusy zip. Now you have a incredibly beautiful, herbaceous sauce to pour over brown or white rice as a side for tacos, or a tasty bed for taco salad. If nothing else, it'll keep you from standing in line at Chipotle pondering the virtues of the giant tortilla versus the bol.

Scallion Cilantro Lime Rice (very slightly adapted from foodiewithfamily.com)

2 c. white rice
1 c. cilantro (one bundle), free of stems
4 green onions, sliced
2 garlic cloves
2 T. extra virgin olive oil
Juice of 1 lime
1 T. water
1 t. salt, plus more if needed

Cook the rice according to the package directions. While the rice is cooking, place the cilantro, green onions, garlic cloves, olive oil, lime juice, water and salt in a food processor or blender and pulse to combine and make a sauce. Scrape down the sides as necessary, continuing to pulse until the sauce is smooth. When the rice is done cooking pour the sauce over the rice and stir to combine. Taste for seasoning and add more salt if needed. Serve immediately.

8 servings (193 calories each serving) according to my calculator on loseit.com

Basic Fried Rice

One of my favorite things to do is spend a day with my mom.  We might start out at Panera, drinking coffee, eating a bagel or a scone and, of course, solving all of life's problems! Then it could be on to shopping, scrapbooking or working on a project for one of my kids (have I mentioned that I made one of my son's Halloween costumes this year after not having sewn for, I don't know, NINE years?!)  Bless my mom.  The woman is full of patience and love for her kids and grandkids.  She barely left my side as I was trying to decipher that pattern.  

Sometimes if we are out and about we get hungry for lunch and we decide to head to our favorite Chinese restaurant to split cashew or almond chicken (yes, we ate a scone or bagel earlier which is why we are splitting!) along with a side of fried rice.  If you are making Chinese food, knowing how to make a basic fried rice is essential.  Fried rice is an excellent jumping off point because it can serve as a side or main dish.  I make my basic fried rice with eggs and frozen peas but feel free to change up the vegetable with anything you have on hand!  Also, use any rice you have.  I used brown but you could use white or even basmati or jasmine.  You could also add cooked shrimp, chicken or tofu to this recipe to make it a main dish.  Make it your own but eat it with your mom, your husband or anyone else you love.  You'll be glad you did!

Basic Fried Rice (adapted from skinnytaste.com)

3 c. instant brown rice
Cooking spray
3 large eggs
6 large green onions, sliced
4 garlic cloves, minced
3/4 c. frozen peas
1/3 c. soy sauce, plus more if desired

Cook the brown rice in a medium saucepan according to the package directions.  After the rice is cooked, spray a large skillet with cooking spray, heat over medium heat and add the eggs.  Scramble the eggs for a minute or two until just cooked through.  Remove the eggs to a small bowl.  

Place the pan back on the heat, spray again with cooking spray and add the onions, garlic and peas.  Saute about a minute, then add the cooked rice.  Add the soy sauce and stir to combine.  Stir fry over medium high heat for several minutes until the rice is lightly browned and a little crunchy in places.  Add the eggs to the rice and stir to combine.  Taste and add more soy sauce if desired.  Serve alongside your favorite Chinese dish!

6 servings (212 calories each serving) according to my calculator on loseit.com

Serve this with Orange Chicken, Honey Chicken, General Tso's Chicken, Black Pepper Chicken, Cashew Chicken, Crock Pot Cashew Chicken, Crock Pot Beef With Broccoli or Crock Pot Mongolian Beef!  

Also, be sure to check out my other fried rice recipes for inspiration:  Edamame Fried Rice, Pineapple Fried Rice and Pork Fried Rice.