Roasted Brussel Sprouts

Although we did not have them often, brussel sprouts were one of those vegetables that I absolutely hated to eat when I was a kid. Brussel sprouts, turnips, okra and beets. Ugh! But brussel sprouts are making a comeback! I don't know what was such a turn off back then because they honestly taste like cabbage with a hint of bitterness. And I have always been a fan of cabbage.

Brussel sprouts have many health benefits. They contain flavonoid anti-oxidants which, together, offer protection from prostate, colon, prostate and endometrial cancers. Brussel sprouts are an excellent source of vitamin C, A and E. They are also rich source of minerals like copper, calcium, potassium, iron, manganese and phosphorus.

Because the sprouts vary in size, if you are roasting them, keep an eye out to prevent them from burning.

Brussel Sprouts

1 c balsamic vinegar
1/2 pound prosciutto, chopped
1 pound brussel sprouts
3 tbsp extra virgin olive oil
Kosher salt and ground pepper, to taste

Clean brussel sprouts and remove any loose leaves. Trim bottoms from brussel sprouts and cut in half.

Heat balsamic vinegar in a saucepan over high heat and bring to a boil. Reduce heat to medium-low. Simmer for 15 minutes. Set aside.

Adjust oven rack to middle position and preheat oven to 425°F. Place lined baking sheet in oven.

Chop prosciutto into small pieces. Toss sprouts, olive oil, and salt and pepper in a large bowl. Once baking sheet has gotten warm, remove it from oven and arrange brussel sprouts in a single layer. Note: Do not sprinkle prosciutto over the brussel sprouts until about ten minutes into roasting or it will burn. Roast brussel sprouts for approximately 20 minutes or until tender.

Remove from oven and sprinkle with balsamic glaze.

All photographs are actual pictures of the recipe listed, prepared by Sweet Treats 'n Good Eats, and cannot be used without the owner’s consent.

Arugula Pesto Pizza

It's March Madness and the North Carolina Tar Heels were playing yesterday so I wanted some basketball watching food as opposed to the typical Sunday dinner. So I made a pizza. 

Homemade pizza was a staple in my house on Friday evenings when my son was at home. But with my lifestyle/diet change and with my son being away at college, pizza has become a thing of the past. 

What I love about making pizza is that you can use a myriad of toppings - chicken breast, pepperoni, prosciutto, ground beef, Italian sausage, goat cheese, mozzarella cheese, Parmesan cheese, pineapple, spinach, onions, mushrooms, peppers, shrimp, artichokes...whatever your little heart desires. And when I have too many choices, I will do a half and half and have two pizzas in one. In addition to the various toppings, you can use pesto, tomato or hummus as a base.

The only real noticeable difference in my pizza and the pizza I used to eat is the lack of gooey cheese. Nevertheless, the pizza turned out great and Carolina beat Creighton (87-73)...so it was a good day.

Pizza Making Tips:

1. You will only require a small amount of sauce to make your pizza; never cover your pizza dough clear to the edge.
2. If you use cooked vegetables on your pizza, make sure to cool them or you will have pizza "soup".
3. Use very high heat, 450-500 degrees, and use the lower third of the oven to bake your pizza.
4. If you are able to purchase one, get a pizza stone for your homemade pizza baking. Pizza stones make an excellent, crispy pizza crust  - but you can make a great pizza without it.
5. To assemble your pizza, follow this order: oil, cheese, toppings, cheese, oil, garnish or oil, meat, veggies, cheese.

Kale and Arugula Pesto

1/2 c diced walnuts (OR pine nuts, almonds, cashews, hazelnuts)
1 garlic clove, smashed
1 c kale

1 c arugula
1/4 c Parmesan cheese, grated (optional)
1/4 - 1/2 c extra virgin olive oil
Dash of lemon juice 

Salt and freshly ground pepper, to taste

Add nuts to a small saucepan and toast on the stove top for approximately 2 minutes, tossing constantly. Remove from heat and cool.

Pulse garlic clove in food processor for about 30 seconds. Add kale, arugula toasted nuts and cheese and pulse. Add olive oil into the food processor in a steady stream until you get the consistency you desire. Season to taste with salt and pepper. Stir in lemon juice.

Arugula Pesto Pizza

1 oz goat cheese, coarsely crumbled (or 8 oz mozzarella and 1/2 c Parmesan cheese)
1 package prosciutto
1 package pepperoni
1 lb mushrooms, thinly sliced
2 Roma tomatoes,  thinly sliced
1 small red onion, chopped
1 small green pepper, chopped
10-12 black olives
Pesto or tomato sauce (as base)

Yeast Free Pizza Dough

2 tsp baking power
2 c unbleached flour (or white whole wheat flour)
1 1/2 tsp salt
1/4 c olive oil
2/3 c water
Fresh rosemary, chopped

Combine all ingredients in mixing bowl. Knead on floured counter top for about 3-4 minutes. Cover with saran wrap until ready to roll and use.

Regular Pizza Dough (with yeast)

1/2 c warm water (110 degrees)
1 packet instant yeast
1 1/4 c water, room temp
2 tbsp extra virgin olive oil
4 c bread flour
1 1/2 tsp salt
cornmeal

Measure the warm water  (110 degrees) into a liquid measuring cup. Sprinkle yeast over water and let stand until the yeast dissolves and swells, approximately 5 minutes. Add the 1 1/4 c water and oil. Stir to combine.

Place the flour and salt in the bowl of a stand mixer fitted with the paddle attachment. Combine the dry ingredients at a low speed. Slowly add the liquid ingredients and continue to mix at low speed until dough forms. Replace the paddle with the dough hook. Knead until the dough is smooth and elastic, about 5 minutes. Form the dough into a ball, put it in a deep oiled bowl, and cover with plastic wrap. Let rise until doubled in size, about 2 hours. Punch the dough down.

Turn dough out onto a lightly floured work surface. Divide the dough into two equal parts. Form both pieces of dough into round balls and cover with a damp cloth. Let dough relax for 10 minutes. Shape the dough and transfer to a pizza peel.

Making the Pizza

Preheat oven to 450 degrees.

Dust the pizza stone or pizza pan with cornmeal. Shape dough and place on pizza stone. Brush some olive oil on crust. Layer sauce (or pesto) on the pizza dough, then the meat of your choice, veggies, and the cheese on top.

Bake until crisp, in lower part of oven, about 10-15 minutes.

All photographs are actual pictures of the recipe listed, prepared by Sweet Treats 'n Good Eats, and cannot be used without the owner’s consent.

Apple Galette

I am not sure why I decided to make this apple galette today, with it being so hot outside, as it is way too warm to have the oven on today; and not quite time to switch the air on. I am one of those people who really needs to have a few weeks of relief between seasons so I am not going straight from heat to air overnight.

We have seemingly skipped right past spring and are expecting temperatures in the 80s and high 70s for the next week or two. Just a few weeks ago, my girlfriend's home was hit by a tornado that struck a small part of Charlotte and Concord, North Carolina. So while we are enjoying having the toes out and the promise of warm days, cool drinks, maxi dresses and jazz on the lake...this early warm weather also brings about more volatile weather patterns, which I am a little nervous about. But for today, there is none of that looming...just birds chirping, blue skies and a gorgeous, sunny day.

Apple Galette 

The Crust:
¾ c all purpose flour (or white whole wheat flour)
1/2 tbsp sugar (or 1 packet Stevia)
Dash of salt
1/4 c cold butter, diced
5-6 tbsp ice water

The Filling:
¼ c water
Dash of lemon juice
1 large apple
2 tsp brown sugar (or 2 packets of Stevia)
½ tsp cinnamon
Dash of brandy, optional

Egg Wash:
1 egg yolk
1 tsp milk

1 tbsp coarse sugar (Ex: Stevia in the Raw or Turbinado sugar)

Combine flour, sugar and salt in a bowl. Cut in the cold butter with a pastry cutter (or use a food processor). When the dough resembles coarse sand, add the ice water. Mix well, until you can shape the dough into a ball. Cover with saran wrap and let dough rest in the fridge for an hour.

Mix water, lemon juice, brandy, cinnamon, and sugar together. Cut apple into wedges. Soak the wedges in the cinnamon sugar liquid. Set aside.

Mix the egg yolk and milk together to make the glaze. Set aside.

Preheat oven to 350 degrees. Line a baking sheet with parchment paper.

Take refrigerated dough and roll into a circle. Arrange apples in center of the dough, leaving the edges free. Dot with a little butter. Fold dough towards the center, bringing it up on all sides. Brush the crust with the egg wash and dust coarse sugar over the galette.

Bake in oven for approximately 30-45 minutes or until golden. Serve warm.

All photographs are actual pictures of the recipe listed, prepared by Sweet Treats 'n Good Eats, and cannot be used without the owner’s consent.

Cheddar Bay Biscuits

I miss eating those cheddar biscuits at Red Lobster. Every now and again if I want to cheat on my meal plan, these biscuits are more enticing to me than dessert. Unfortunately, they are not typically something you can eat just one of. So that can be a problem, particularly when you are not supposed to be eating them at all.

These biscuits are simpler than making regular homemade biscuits because drop biscuits simply require you mixing the ingredients and dropping them on a cookie sheet. No kneading, no rolling...so you too can make these popular biscuits at home.

Biscuit Making Tips:

Tip #1 - Always use very cold butter, lard or shortening. Cold ingredients will give you a flakier biscuit. You can shred the butter with a grater or just cut it in very small pieces.

Tip #2 - Mix the butter and flour just until it resembles coarse sand. You can do this with a food processor, stand mixer, pastry blender, or your hands. Be careful not to overwork the dough, if you use your hands, or you will warm the butter up.

Tip #3 - Make sure you are using very cold liquids and mix just until moistened for a lighter biscuit.

Tip #4 - Never grease the outside of the biscuit. Add butter after taking them out of the oven.

Tip #5 - Do not overbake the biscuits. Be sure to check the biscuits a few minutes early to see if they are ready to pull out.

Tip #6 - To reheat biscuits, wrap them in foil and place them in the oven (at 350 degrees) for 10 minutes, or until warm.

Cheddar Bay Biscuits

1 3/4 c all-purpose flour
3/4 c yellow cornmeal
4 tsp baking powder
1 tsp baking soda
1 tsp sea salt
1 1/2 tsp garlic powder
1/2 stick unsalted butter (cold), cubed
2 c sharp Cheddar cheese, shredded
5 scallions, finely chopped
1 1/3 c well-shaken buttermilk

Preheat oven to 450°F. Line baking sheet with parchment paper.

In a food processor, add flour, cornmeal, baking powder, baking soda, salt and garlic powder. Add the butter and pulse until mixture resembles coarse sand.

Dump contents into a large mixing bowl. Gently toss in scallions and cheese. Hand stir the buttermilk until  just combined.

Drop dough on lined baking sheet at least 2 inches apart. Bake for 12-15 minutes or until golden. Brush butter on top while warm. Serve.

Damn these were so good. I almost licked the crumbs from the plate. Seriously.

All photographs are actual pictures of the recipe listed, prepared by Sweet Treats 'n Good Eats, and cannot be used without the owner’s consent.

Chicken Pot Pie

I love a good chicken pot pie. But as I have gotten older, I no longer care for the typical chicken pot pie filling so much - peas, carrots, white potatoes...and remember those icky pearl onions? I prefer to make my chicken pot pie with squash, broccolini, zucchini, kale, fresh roasted corn, mushrooms, asparagus...getting excited just thinking about lunch time approaching.

The thought of making homemade pastry can turn some away from trying a recipe -but this crust does not require a food processor and can be done in minutes. If you decide not to make a pie crust, you can use a biscuit topping, store bought puff pastry or store bought pie crust. 

I like to take Sunday's leftover whole chicken pieces to include in my filling- you can also parboil boneless skinless chicken breasts or stop by your grocery's deli and pick up a roasted chicken to pull apart and use in the filling. You can opt to make a large pie or individual pies in ramekins. Nice to have so many options!

Whole Grain Pie Crust

1 1/3 c whole grain pastry flour   
1/3 c olive oil
1/2 tsp salt
1 packet Stevia (or 1 tsp honey)
2 tbsp ice cold water

Mix flour, olive oil, salt and stevia together until everything is moistened. Add water and form dough into a ball. Roll dough. If you are using crust on the bottom of your pie, place dough in a 9' pie plate and cook in the oven for 10-12 minutes until golden brown. Cool.

Chicken Pot Pie

3 tbsp unsalted butter
1 medium diced onion
2 large carrots, diced 
2 celery stalks, sliced 
1 c fresh corn
1 lb button mushrooms
1 lg squash
1 c brocolini, chopped
3 tbsp whole wheat flour 
1 ½ c chicken stock
½ c soy milk
2 c rotisserie chicken, torn into pieces
1 tsp fresh thyme
Salt and pepper, to taste

Preheat oven to 400°F.

Melt butter in a large pot. Add the onion, carrots, celery, corn and mushrooms and cook over medium heat for 8-10 minutes. Add broccolini and squash and cook for approximately 2-4 more minutes. Toss flour over vegetable mixture and stir. Cook for a few minutes longer. Add the chicken stock and milk and bring to simmer. Stir until thickened.

Add the chicken pieces, thyme and season with salt and pepper. Cook for 5-7 minutes.

Fill pie crust with filling. Place second pie crust on top, sealing the edges. Brush with egg wash, if you choose. Cut slits in the top of the pie and bake for 30–40 minutes until golden brown and bubbly.

All photographs are actual pictures of the recipe listed, prepared by Sweet Treats 'n Good Eats, and cannot be used without the owner’s consent.

Red Velvet Waffle

I keep hearing about this place in South Charlotte called Terrace Cafe and people are raving about their red velvet waffles. Somehow the thought of having a red velvet waffle did not  interest me much - but considering I used to eat red velvet cake in the mornings, I guess it is not so hard to imagine. Cream cheese butter or icing, syrup and a red velvet waffle seems like enough sugar for a diabetic coma. But I am going to try a sugar-free version and see what the talk is about. Instead of cream cheese icing I will drizzle a little Greek yogurt with stevia over my waffle. This can be eaten for breakfast but would definitely make a nice dessert.

I hadn't used my waffle iron in quite a while and could not remember if it had an indicator to let me know when the waffle was ready. So if that be the case with your waffle iron, the general rule is to take the waffle out after the iron has stopped steaming.

Tips for using your waffle iron:

1. Before you begin cooking, coat the grid plates with nonstick cooking spray or wipe with a paper towel lightly coated with oil.
2. Once the waffle iron is hot, ladle the batter onto the waffle iron. Be careful not fill the entire grid plate with batter or the batter will overflow and cleanup will be a chore.
3. For easy cleanup, unplug the waffle iron while it is still warm. Slightly dampen 2-3 paper towels, place them on the grill plate, and close the iron. Once the steam has stopped, open the iron and remove the paper towels. Do not immerse the waffle iron in water.

Red Velvet Waffle

2 c all purpose flour
1 1/4 c sugar
1/4 tsp salt
1 tsp baking soda
5 tbsp unsweetened cocoa
1/4 c unsalted butter, melted 
2 c buttermilk
2 lg eggs
2 tsp vanilla extract
2 tbsp red food coloring

Preheat waffle iron and spray with non stick cooking spray.

Combine flour, sugar, salt, baking soda, and cocoa in a medium sized bowl. In separate bowl mix the butter, buttermilk, eggs, vanilla extract and red food coloring. Combine the wet and dry ingredients until moistened. Ladle batter onto the waffle iron and cook until waffle iron stops steaming.

All photographs are actual pictures of the recipe listed, prepared by Sweet Treats 'n Good Eats, and cannot be used without the owner’s consent.

Carrot Cake

It is a beautiful winter's day in the Queen City, except it does not feel quite like winter - it feels like spring. Today it reached a warm 70 degrees. I have been sitting in the kitchen working, with the porch door open, listening to the birds chirping, and smelling this carrot cake I have in the oven.

No, I have not fallen off the sugar-free wagon; I'm not going to partake in the carrot cake. But my sister is here this week and my stove is back in working condition; so I wanted to break it back in, so to speak. It used to be so hard to bake and maintain my sugar free status while smelling the aroma of sweet treats wafting through the house. But today I am not even tempted.

Now what I am tempted to do is stop working and go for a walk out in this beautiful sunshine. I would get so much accomplished if every day was this peaceful.

Carrot Cake

1 c pecans (or walnuts)
1 lb carrots
2 c all purpose flour
2 tsp baking powder
2 tsp baking soda
1 tsp cinnamon
1 tsp salt
1/2 tsp nutmeg
1 c vegetable oil
1/2 c buttermilk
1 1/2 tsp pure vanilla
1 tsp brandy
4 large eggs
2 c sugar

Preheat oven to 325. Line 3 cake pans with parchment paper. Set aside.

Spread nuts on baking sheet and toast for 6-8 minutes, until fragrant. Using a food processor, chop nuts and carrots (until carrots are shredded).

In a medium sized bowl, whisk the flour, baking powder, baking soda, cinnamon, salt and nutmeg. In a separate bowl, whisk the oil, buttermilk, and flavorings.

In a mixing bowl, beat the eggs and sugar at a very high speed until pale, approximately 5 minutes. Beat in the liquid ingredients until combined. Fold in the dry ingredients just until moistened. Fold in the carrots and nuts.

Divide batter between pans an bake for 45-60 minutes, until toothpick comes out clean. Let cakes cool for an hour on rack.

Frosting:

2 sticks unsalted butter, softened
2 8-oz packages Philadelphia Cream Cheese, softened
1 tbsp pure vanilla
Dash of brandy
2 c confectioners sugar

In a large mixing bowl, beat the butter and cream cheese at high speed until light and fluffy, approximately 5 minutes. Beat in the flavorings. Slowly incorporate confectioners sugar at low speed. Increase to high speed and beat for 3-5 more minutes, until light and fluffy.

Frost cake and serve.

All photographs are actual pictures of the recipe listed, prepared by Sweet Treats 'n Good Eats, and cannot be used without the owner’s consent.

Shrimp and Grits...or Polenta, rather

I have two girlfriends celebrating their 40th birthdays this weekend. One of them comes and sips some wine on Friday nights and we are sitting here watching 20/20 One Moment in Time: The Life of Whitney Houston, still somewhat in shock of the singer's tragic transition. Funny how music can take you back to a certain time, a certain place...you can remember what grade you were in, who you were dating, what the fashion was...

I wanted something quick and hearty for dinner and decided to make some polenta. Grits or polenta? Grits are a version of cornmeal mush originated in the American south made from hominy or plain corn that's ground until it has the consistency of coarse sand. When I could eat refined carbs, I loved to eat grits for breakfast. But I enjoy polenta more with savory meals, such as fish and shrimp and grits. Polenta is cornmeal simmered in water or broth to create a thick, porridge-like, creamy mixture. You can use yellow or white cornmeal; fine, medium, or coarse-ground texture cornmeal. The more fine the cornmeal, the creamier the polenta will be. You can serve polenta like grits or you can cut it into squares. Pour it into a shallow pan, lined with parchment paper, and allow to cool. Once set, cut into squares or triangles, brush with olive oil and grill or saute in a skillet.

Polenta

2 tbsp extra virgin olive oil

1 small red onion, finely chopped

2 cloves garlic, finely minced

1 quart chicken stock

3 tbsp unsalted butter

1 c coarse ground cornmeal

1 1/2 tsp kosher salt

1/4 tsp ground black pepper

2 oz grated Parmesan, optional

Heat the olive oil over medium heat. Add the red onion and salt and cook until onion turns translucent. Reduce the heat to low, add the garlic, and saute for 2 minutes. Add the chicken stock, increase the heat, and bring to a boil. Gradually whisk in the cornmeal. Cover and cook for 30-40 minutes, stirring every few minutes to prevent lumps. Add butter and salt and pepper, to taste. Incorporate the Parmesan. Serve.

Shrimp and Grits

20-30 large shrimp, peeled and deveined
Salt and pepper, to taste
1/2 c mushrooms, thinly sliced
1 garlic clove, finely chopped
1/2 c chicken broth
1 tbsp fresh lemon juice
1 tbsp butter
Scallions
4 slices cooked bacon (chopped), optional

Lightly season shrimp with salt and pepper. Over medium-high heat, add shrimp to skillet and cook, turning once, until bright pink, about 2 minutes. Transfer shrimp to a plate.

Lower heat, add mushrooms to skillet and cook for approximately 5 minutes. Add garlic and cook approximately 1 minute. Increase heat, add broth, and scrape bottom of skillet with a wooden spoon. Cook until broth reduces. Return shrimp to skillet along with the lemon juice and butter, and cook for a minute, until sauce thickens.

Ladle shrimp and sauce over polenta and garnish with scallions and bacon.

All photographs are actual pictures of the recipe listed, prepared by Sweet Treats 'n Good Eats, and cannot be used without the owner’s consent.

Shrimp and Angel Hair Pasta

I had a light breakfast and am starving! I was craving some shrimp today but was not sure how I was going to prepare it when I finally decided on some pasta. I kept debating about how or where I was going to spend my SuperBowl Sunday...but my sister was here this week and she has been sick. And after a few days of being cooped up in the house with her, guess who is sick now? So my SuperBowl party plans have turned into a party of one.

I have not watched the entire game since I am not a fan of either team; but I am catching bits and pieces and enjoying some of the commercials. I am a huge Madonna fan but must admit that I was not overly impressed with the half-time show, though she looks fantastic and the graphics were amazing.

What I am looking forward to is the season opener of The Voice...that is, if I can stay awake that long.

Shrimp and Angel Hair Pasta

3 oz uncooked angel hair pasta

10-12 raw jumbo shrimp, peeled and deveined

1/2 tsp salt 

1/4 tsp ground black pepper

1/8 tsp crushed red pepper flakes

2 tbsp olive oil, divided

1 c broccoli florets

1/3 c sliced fresh mushrooms, optional

2 garlic cloves, minced

1/4 c yellow onion, chopped

1/2 cup white wine (or chicken broth)

2 tsp fresh parsley

2 tsp chopped green onion, optional

Grated Parmesan cheese, optional

Cook pasta according to package directions.

Season shrimp with salt, pepper and red pepper flakes. Heat 1 tbsp of olive oil in a large skillet and cook shrimp for 3-5 minutes or until pink. Remove from pan and set aside.

Heat remaining olive oil in the skillet and stir-fry the broccoli, mushrooms, garlic and onion for 5 minutes. Add wine (or broth) and parsley. Return shrimp to the skillet. Drain pasta and add to shrimp mixture. Toss lightly. Cook until heated through. 

Garnish with Parmesan cheese or green onion.

All photographs are actual pictures of the recipe listed, prepared by Sweet Treats 'n Good Eats, and cannot be used without the owner’s consent.

Homemade Salad Dressing

I have been in the bed this entire day and not feeling too bad about it. I had big plans to go to the gym, the grocery, do some major cooking, finish some work...ain't gonna happen. I don't know why rainy, dreary days put me in a relaxed state of mind. But I have gotten caught up on almost all of my t.v. shows and am ready to do some reading...and eating again.

I try to eat a salad at some point every day. People are shocked to learn how much sugar is in salad dressings, marinades and condiments found in the grocery store aisles. Read the labels! There are a lot of tasty vinaigrette dressings that I make for my salads that include apple cider vinegar or lemon juice and extra virgin olive oil. All you do is whisk (or shake), pour and eat. Simple as that.

Lemon Vinaigrette

1/4 c extra virgin olive oil
1/4 c fresh lemon juice
2 tbsp fresh oregano
2 garlic cloves, minced
1/4 tsp ground black pepper
1/8 tsp salt

Garlic Herb Vinaigrette

3 tbsp extra virgin olive oil
1 tbsp apple cider vinegar
1 tbsp fresh basil, chopped
1 clove garlic, minced
1/8 tsp salt
1/4 tsp ground black pepper

Lemon Mint Dressing

2/3 c lemon juice

2 tbsp fresh mint, finely chopped
1 tbsp honey (or 1/2 packet stevia)
2 tsp dry mustard

1/2 tsp sea salt

1/4 tsp ground black pepper

4 tbsp extra virgin olive oil

2 tbsp poppy seeds

Citrus Basil Vinaigrette

1/4 c olive oil

2 tbsp orange juice

1 tbsp lemon juice

1/4 lemon, zested

1/2 tsp salt

1 tbsp honey (or 1/2 packet stevia)

1/8 c chopped fresh basil

1 tsp white wine vinegar

In a medium sized bowl, whisk together the ingredients. Pour over your favorite salad. Serve.      

All photographs are actual pictures of the recipe listed, prepared by Sweet Treats 'n Good Eats, and cannot be used without the owner’s consent.