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

Pasta Puttanesca

Are you, like so many others, afraid of anchovies? Yes, those hairy looking little fishies in a tin tucked away in the canned meat aisle of your grocery store. Let's face it, pop culture has given them a bad rap so most people are biased against even trying them. But there's really nothing to fear about these little delicacies. Some might say they are too salty or too fishy; I say they are too delicious to resist. See, anchovies add a ton of flavor for not a lot of dough (or calories) and chances are if you've ever had a good Caesar salad, you've eaten them. And worcestershire sauce? Anchovies! You don't believe me? Go and grab your bottle of "Lea and Perrins" right now. Go ahead, I'll wait (insert Jeopardy music here)........ANCHOVIES! Boo-yah!

In light of our recent anchovy enlightenment I am bringing you my all-time favorite red sauce recipe which contains no less than one entire tin of, you guessed it, anchovies. These babies are sautéed up with a ton of garlic, crushed red pepper for a little heat, capers and kalamata olives for additional saltiness and combined with tomatoes to make a quick, flavor packed red sauce called puttanesca. I mean this sauce comes together in the time it takes to boil the pasta, and is so rich and flavorful that I would serve it to guests garnished with a little Parmesan cheese and a side of garlic bread. Note there is no salt added to this dish. Why? You don't need it when the anchovies, capers and olives bringing saltiness to the party. But please do give your pasta water a generous salting before you dump the pasta in, because it's the only chance you get to season the pasta. So next time you're in the canned meat aisle conquer your fear, grab a can of these little cuties and make this pasta. It may change your life. If not, it will at least change the way you feel about anchovies and, if you ask me, that's a culinary win!

Pasta Puttanesca (adapted from foodnetwork.com)

1 T. olive oil
6 cloves garlic, minced
1 (2 oz.) tin anchovy fillets, drained and finely chopped
1/2 t. crushed red pepper
20 kalamata olives, coarsely chopped
3 T. capers
1 (28 oz.) can crushed tomatoes
1 (14 oz.) can diced tomatoes
1/2 t. pepper
1/4 c. parsley, chopped
1 lb. penne pasta, cooked according to package directions (feel free to use any pasta you like)
Shredded Parmesan cheese for serving, if desired

Heat a large skillet over medium heat and add the oil, garlic, anchovies and crushed red pepper. Saute the mixture until the anchovies melt into the oil and dissolve, about 3 minutes. Add the olives, capers, tomatoes, pepper and parsley. Bring the sauce to a bubble and reduce the heat to a simmer. Simmer for 8-10 minutes. Toss the sauce with the cooked pasta and top with Parmesan cheese if desired.

6 servings (414 calories each serving) according to my calculator on loseit.com

"Butter" Chicken

Indian culture and food has always fascinated me. I have read several good fiction novels set in or about India ("The Namesake" by Jhumpa Lahiri, "Secret Daughter" by Shilpi Somaya Gowda and "The Toss of a Lemon" by Padma Viswanathan, to name a few.) I can't really put a finger on when my love for all things Indian started but, I'm glad it did! One classic Indian dish that is loved by many is butter chicken. Traditionally, the chicken is cooked on the bone with garam masala, coriander, cumin, turmeric and ginger (to name a few) in a tandoor (clay) oven and finished with butter and cream. Garam masala is a spice blend used in North Indian cooking you may remember from other Indian dishes here at Shel's Kitchen. That special blend of black and white peppercorns, cloves, cinnamon, black and white cumin seeds and black, brown and green cardamom pods. While there really is no substitute, you could use extra curry powder in it's place, however, the flavor will not be exactly the same.

Are you ready for my version of butter chicken because, *horrors* it does not contain any butter! How can that be, Shel, you ask? It can't be BUTTER chicken without butter! I beg to differ my culinary compadres. Sometimes the best thing about healthifying (did I just make up a word there?) a recipe is making it taste just as good (or better!) than the original and not missing out on any of the flavors you want and expect! This recipe does just that using light coconut milk. After cooking all day in the slow cooker, the chicken is smooth like butter with no actual butter (or extra fat) in sight! Try it; I promise you won't miss it. As Julia Child used to say "If you're alone in the kitchen and you drop the lamb, you can always pick it up. Who's going to know?" I say, and you can quote me on this, "If a dish tastes just as good without extra fat and it means you get to eat more of it, more often, leave out the extra fat. Who's going to know?" Although, I'm pretty sure Julia NEVER would have made butter chicken without the butter, so if you must, feel free to throw in a couple tablespoons. Or pretend you did...let it be your secret.

"Butter" Chicken (adapted from damndelicious.net)

3 lb. boneless, skinless chicken breasts cut into bite sized pieces
4 cloves garlic, minced
1 large yellow onion, sliced or diced
1 (14 oz.) can light coconut milk
1 (6 oz.) can tomato paste
2 t. garam masala
1 t. curry powder
1 t. chili powder
1/2 t. ginger powder
1 T. salt
1 t. pepper
1/4 c. chopped cilantro
1 1/2 c. basmati rice, cooked according to package directions (for serving)

Place the chicken, garlic and onion in a 4 or 6 qt. slow cooker that has been sprayed with cooking spray. In a medium bowl whisk together the coconut milk and tomato paste until the tomato paste is broken up and mostly smooth. Add the garam masala, curry powder, chili powder, ginger, salt and pepper and whisk to combine. Pour the sauce over the chicken and stir to combine. Cover and cook on low for 4-6 hours or on high for 2-4 hours. Serve garnished with cilantro over basmati rice.

Mexican Meatloaf

Cooking has always been a part of my life. In fact, my mom loves to tell the story of me pulling a chair up to the counter when I was about 5 years old to make pancakes. I got even more enthralled with cooking as an adult when I would come home from work, turn on Food Network to watch Cooking Live with Sara Moulton and 30 Minute Meals with Rachael Ray. During the prime time spot it was Emeril Live! My dad would watch Emeril LaGasse in the evenings, then call me to discuss the recipes and Emeril's blatant overuse of the word "Bam!" Anybody else?

During our engagement my husband (then fiancé) and I bought our house, which he lived in while we fixed it up for me to join him there when we were married. Having registered for cookware, we didn't want to buy anything that might come later as gifts. So my mom gave us one of her old skillets and a saucepan (in 70s green) and they served me well for those several months. We didn't have a grill either, so one time I made hamburgers for 4 in my little skillet and I had to fry those babies up in shifts. Sweet memories! 

One thing I made a lot of during that time was meatloaf. I'd buy a packet of "meatloaf seasoning" at the grocery store, add it to ground beef along with an egg, bake and call it a day. Man I could really cook back then! Since then I have learned how easy it is to make my own meatloaf so I still make it quite frequently. Blending a love for Mexican flavors with hearty meatloaf sounds like an excellent mash-up, especially because this recipe is easy, versatile and you can tailor it to your families' tastes. It's also a great way to sneak veggies into the meal on the sly. I used roasted red peppers and carrots but you could use corn, shredded zucchini or even finely chopped spinach if you want. If you are feeling a bit more decadent, throw some shredded cheese in there too! Make it yours and make it now because you don't wanna be caught with meatloaf seasoning in your cupboard ever again!

Mexican Meatloaf (adapted from theskinnyfork.com)

1 (19.2 oz.) package ground turkey (I used 93/7)
1/2 c. panko breadcrumbs
1 medium carrot, grated
1/2 c. salsa (I used Herdez mild), divided
1 large egg white
1 t. onion powder
1/4 c. chopped roasted red pepper
2 cloves garlic, minced
1 T. taco seasoning
1 t. salt
1/2 t. pepper

Preheat the oven to 350. Lightly spray a 9X5 loaf pan with cooking spray and set aside. Mix all ingredients in a large bowl, reserving 1/4 c. of the salsa for the top of the meatloaf. Press the meat mixture into the prepared loaf pan, top with the remaining salsa and bake for 55-60 minutes. Remove from the oven and allow to cool for 5-10 minutes before cutting. 

6 servings (177 calories each serving) according to my calculator on loseit.com

For a more traditional spin on meatloaf check out my recipe for Turkey Meatloaf.

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

Crock Pot Teriyaki Chicken

Here's an interesting tidbit about my family:  my parents and both of my sisters met and married their spouses at the same church, where I attended my entire childhood. My husband and I also met there, in the fall of 1991 when his family started attending. I was a high school sophomore and he was a freshman. My sister and her husband were his Sunday school teachers and he thought she was pretty, so when he found out she had a sister he was all in and ready to meet her. There I was in my black and white polka dot dress (heaven help) when we were introduced after Sunday school that day. That December he came to my parents' house for a youth Christmas party and that was when we really started to take notice of each other. Our first date was the following February. My dad drove us to the mall to watch the movie "Wayne's World" and eat Chinese food at the food court! I was so nervous that I was playing with my straw, inadvertently poking a hole in my styrofoam cup that sent pop spewing everywhere. Well done, Shel. That night I ate teriyaki chicken, and since then the dish has held a special place in my heart for good reason; I married that guy in September of 2000. Here's a picture of us on that December night in 1991:

If you've never had teriyaki chicken you are missing out. A sweet, salty, tangy sauce is poured over (traditionally) broiled or grilled chicken. In this case, of course, we are using our favorite kitchen tool, the crock pot! Just cup up chicken (boneless skinless breasts or thighs - your choice), place it in the crock pot, then whip up this delicious sauce you pour on top and let it cook all day. Serve over rice and you'll have a meal far better than any food court. Might I suggest eating it on the couch with your honey while you watch "Wayne's World"? No? Then you pick the movie, but whatever you choose to watch make this to go with it. 

Crock Pot Teriyaki Chicken (adapted from lakelurecottagekitchen.com)

2 lb. boneless, skinless 
chicken breasts, cut into
bite sized pieces 
(can also use thighs)

1/3 c. brown sugar

1/3 c. low sodium soy sauce

4 T. apple cider vinegar

3/4 t. ground ginger

4 cloves garlic, minced

1/4 t. pepper

4 t. cornstarch

4 t. cold water

Place the chicken in a 4 qt. 
slow cooker. In a medium bowl 
combine the sugar, soy sauce,
vinegar, ginger, garlic, pepper, 
cornstarch and water. Whisk 
together then pour over the 
chicken. Cover and cook on low 
for 4-5 hours or until the chicken 
is tender. Serve over white or brown 
rice if desired.

6 servings (240 calories each serving excluding rice) according to my calculator on loseit.com

I served this over Basic Fried Rice.

Azorean Beef Stew

I have a sentimental attachment to beef stew.  My mom used to make a steak soup (a favorite of my dad's) when I was a kid, my father-in-law makes the most delicious beef stew and when I got married I spent many winter Sunday afternoons and evenings making beef stew. Nostalgia at it's finest!  Last winter I found this recipe for Azorean beef stew on a blog I follow and I knew I needed to try a new twist on a classic! If you have never heard of the Azores it is a group of islands about 850 miles west of Portugal and is known for it's livestock ranching, dairy farming (particularly for cheese and butter) and fishing. Azorean food is characterized by it's rich, hearty and peasant based style of cuisine, like this spicy beef stew. The spicy characteristics of this stew include crushed red pepper, cinnamon sticks and nutmeg.  Each one brings it own flavor profile to the stew.  The crushed red pepper being the hot spicy element, the cinnamon sticks are warm spicy and the allspice is pungent and sweet! You'll find all the familiar elements that you love in beef stew here as well; beef, carrots, potatoes, garlic, onion and bay leaves.  The best part is, as this simmers in your crock pot all day your house is overwhelmed with the most amazing aroma. Cinnamon, beef, garlic! It all works and is worth the wait! I serve this with crusty bread and butter for dipping in the stew (and for sopping up every last bit of broth). Leftovers of this stew will sit and taste even better the next day, your house will still smell amazing and you will have a day off from cooking!  That, my friends, is the mark of a good recipe!

Azorean Beef Stew (adapted from crockpot365.blogspot.com)

2 lb. cubed beef stew meat
1 lb. baby carrots
1 1/2 lb. yukon gold potatoes, cut into bite sized pieces
4 green onions, sliced
10 cloves garlic, minced
1 (28 oz.) can stewed tomatoes
3 T. salt (I know it sounds like a lot but this is a lot of stew!)
1 t. crushed red pepper
2 t. cumin
2 bay leaves
2 cinnamon sticks
1 t. allspice
6 c. low sodium beef broth

Place all ingredients in a 6 qt. slow cooker and stir to combine.  Cover and cook on low for 8-10 hours or on high for 4-6 hours.  

8 servings (232 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.

Stove Top Pastitsio Pasta

One of the things I look forward to during the summer months is a Greek festival that is put on by a local Greek orthodox church. For several summers now my husband and I have loaded up the kids and headed over to the church on that June weekend. Since it's only the one weekend sometimes we head over there twice. We're crazy like that. For 53 years now this church has been hosting the festival and for good reason! The minute we walk up to the big outdoor tent, my husband donning his Greek fisherman hat, we hear the live gypsy-like music ringing across the parking lot, smell the roasted lamb and feel the excitement about the dolmades eating contest my husband and son inflict upon themselves we know we have made the right dining choice (again.) Dolmades are stuffed grape leaves and they are without a doubt a highlight of the festival for us. Savory, with a hint of tartness from lemon and gaminess from ground lamb they are the perfect appetizer. Another thing they serve is pastitsio (past-eats-ee-oh) let me tell you what it is. It's a layered pasta dish (similar to lasagna) with ground beef or lamb, pasta and béchamel (a white sauce made with butter, flour, milk and often, cheese) that is flavored with nutmeg or cinnamon. Simply put, it is to die for. It's also a lot of work, but not anymore!  

The version of pastitsio I am sharing with you today is made totally on the stovetop and the sauce comes together in the time it takes to cook your pasta! Now you can try authentic pastitsio flavors in a fraction of the time. OPA! (Greek for woo hoo!)

Stove Top Pastitsio Pasta (adapted from lemonsforlulu.com)

1 lb. penne pasta
1 T. extra virgin olive oil
1 small yellow onion, diced
3 cloves garlic, minced
1 lb. lean ground beef (I used 96% lean)
4 T. tomato paste
1/4 t. basil 
1/4 t. oregano
1/2 t. thyme
1/4 t. nutmeg
2 t. salt
1/2 t. pepper
1/2 c. fat free half and half
1/4 c. plain yogurt
1/4 c. grated Parmesan cheese, plus extra for garnish

Cook the pasta according to the package directions, reserving 1 c. of the pasta cooking water before draining. While the pasta cooks, heat a large skillet over medium high heat and add the olive, onion and garlic. Saute the onion and garlic for 5-7 minutes until the onion is translucent and soft but not browned. Add the ground beef and cook, breaking up the meat with a wooden spoon, until the meat is cooked through and crumbled. Stir in the tomato paste, basil, oregano, thyme, nutmeg, salt and pepper. Add the half and half and yogurt and stir until the sauce is well blended. Reduce the heat until thick and cook for about 1 minute more. Add the pasta, the reserved pasta water and the Parmesan cheese to the meat mixture and toss to combine. Serve immediately garnished with additional Parmesan if desired.  

6 servings (440 calories each serving) according to my calculator on loseit.com

One Pot Chili Mac and Cheese

Comfort food means different things to different people. For some it can evoke memories of childhood (chicken and noodles like my grandma used to make), for some it can conjure a more spiritual experience like a soup that warms your body and your soul (homemade tomato or french onion for me) and for some it can just be a big old, decadent piece of fried chicken for no apparent reason other than it's there and you can! Well, that and the fact that it's breaded and fried, and it comes with mashed potatoes, gravy, green beans that have been cooked in bacon fat for entirely too long, and a cinnamon roll.  But we're talking about Chili Mac here! Stay on task, Shel!  Comfort food like this Chili Mac is like a big hug from someone that you love, a kiss from your mom after falling down or a sweet memory of days passed.

Sometimes life demands comfort food. Sometimes life screams for comfort food of two kinds in the same dish (in this case macaroni & cheese and chili.) You know the days I'm talking about. When you're bogged down with work or your kids are fighting with each other ALL THE LIVE LONG DAY. A few weekends ago my life was screaming for comfort food so I made this. Now, I don't know why, but chili mac and I had never met. It seems crazy to me now because I can't imagine my life without it and I know it's a familiar dish to so many! Extremely versatile in execution because you can use any ground meat you want, any beans you like and any shape of pasta you have on hand this dish comes together in a flash in ONE POT and feeds a small army!  My husband would say most of my dishes will feed a small army.  Cook up a pot, give yourself a culinary hug and feed your army (and someone else's) with this hearty dish!

One Pot Chili Mac and Cheese (adapted from damndelicious.net)

1 T. olive oil
2 cloves garlic, minced
1 large yellow onion, diced
1 lb. ground beef (I used 96% lean)
8 c. low sodium chicken broth
2 (14 oz.) cans diced tomatoes
1 (15 oz.) can great northern beans, drained and rinsed
1 (15 oz.) can kidney beans, drained and rinsed
4 t. chili powder
3 t. cumin
1 T. salt
1/2 t. pepper
20 oz. uncooked elbow pasta
1 1/2 c. shredded cheddar cheese (I used sharp cheddar)
4 T. cilantro, chopped

Heat the olive oil in a large dutch oven over medium high heat. Add the garlic and onion, reduce the heat to medium low and sauté the onion for 5-7 minutes until it is translucent and softened but not browned. Add the ground beef and cook, breaking up the meat, until cooked through and lightly browned about 5-7 minutes. Stir in the chicken broth, tomatoes, beans, chili powder, cumin, salt and pepper. Bring to a simmer and stir in the pasta. Bring to a boil, cover and reduce the heat to a simmer until the pasta is cooked through, about 13-15 minutes. Remove from the heat and add the cheese, stirring to combine and melt the cheese. Serve immediately, garnished with cilantro.

8 servings (531 calories each serving) according to my calculator on loseit.com

Cranberry Pork Chops

I am not a person who likes to make a grand entrance. I prefer to slip into the party and strike up a conversation with a familiar friend rather than burst through the door slinging salutations and handing out hearty hugs. Which is why I like the cranberry. About this time of year just look past the large pumpkins and the surrealist-shaped gourds, for there they appear, packed fresh in bags, quietly waiting for you to help them unleash their tart-y goodness on your fall menu. Last year this Cranberry and Fig Compote graced us with everything from a Thanksgiving side to a topping for our morning yogurt (and if you have yet to make it, this is your call to action).

Well, my family recently decided that this year we will be going out for Thanksgiving <dodging evil, disapproving stares>. That’s right. As much as I will miss recreating the culinary equivalent of Finals Week. As much as I will miss cramming every square inch of my double leaf-elongated table (and possibly a card table in the corner) with every fall favorite so no family member’s ‘magical day’ is ruined, all cranked out of my 6x8 kitchen. As much as I will miss trying the latest brining method, polishing, using and washing every piece of china and silverware I own, or having the power go out with two hours left on the turkey. Sigh. I will miss it.

Some things should not be missed, which is why I’ve chosen to savor this glorious season of Thanksgiving by bringing it to my table throughout the whole month. Which brings us to these cranberry pork chops you should make…and savor. Start by preparing the aforementioned Cranberry and Fig Compote (or buy the canned stuff, I ain’t judging! Hey, I’m going OUT for Thanksgiving, remember?), add it to your crock pot with pork chops, sliced onion and rosemary and the result is heavenly. The sweet tartness of the cranberry sauce interacts with the caramelized onion and the earthiness of the rosemary, creating an intoxicating aroma throughout the day and a succulent snapshot of fall on your plate that evening.

Cranberry Pork Chops

6 (5 oz.) lean boneless pork chops
Salt and pepper
1 medium yellow onion, sliced
1/2 c. cranberry fig compote (you can find the recipe here or use the canned stuff.  If you choose the canned use the whole berry)
1/2 t. dried rosemary

Place the pork chops in a 4 qt. crock pot and season with salt and pepper.  Spread the sliced onion evenly all over the pork chops.  In a small bowl place the cranberry compote and dried rosemary and stir to combine, breaking up the cranberry compote as much as possible.  Spoon the cranberry mixture over each pork chop as evenly as possible.  Cover and cook on low for 4 hours or on high for 2-4 hours.  

6 servings (320 calories each serving) according to my calculator on lose it.com

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.