I’m happy that Brussels sprouts are finally getting some of the love and respect they deserve. They’ve popped up on restaurant menus all over the place. Of course, there are some stubborn holdouts that want no part of this Brussels sprouts business. Just means more delicious sprouts for me.
Anyway, this Asian-inspired recipe is one of my favorite ways to prepare them. Sautéed in a healthy oil infused with garlic, onion, and chili flakes, the sprouts take on big, bold flavor. Sugar-free orange marmalade is the key to this recipe. It adds bright, citrusy sweetness without adding a ton of extra calories. A few drops of fragrant, nutty sesame oil are the finishing touch. All together, the sauce is similar to the one you find on takeout-style orange chicken. Needless to say, this version is a lot better for you.
These spicy orange Brussels sprouts are an easy, delicious dish for meatless Monday. Most people will prefer this recipe as a side (try it with steamed fish or chicken satay), but I really like it as a main over rice or noodles. Recipe after the jump! Read more… →
I have some version of this strawberry salad for lunch almost every day. I love salads like this for a couple of reasons.
1. Size matters: This thing is ENORMOUS. It’s not some piddling side salad that will leave you feeling even hungrier than you were before you ate. This is a salad mountain, my friends. After this meal, you’ll feeling full and satisfied — not deprived.
2. Looks matter too: Honestly, what a gorgeous meal. You’ll get compliments on it, I promise. And guess what? Those colorful veggies aren’t just pretty. All those beautiful colors mean nutrients. This strawberry salad will do nothing but good things for you.
3. Simple and convenient: Like I said earlier, I make a salad like this for lunch every day. I’m a working woman, so that means I have to make it travel. It’s super easy. In the morning, I toss the dressing ingredients together in a little bottle. I put the mixed greens in one container and the chopped vegetables in another. Done and done. When I get hungry, I plate it. It doesn’t get much easier (or cheaper!) than that.
I really like this version because the strawberries and chopped almonds make the salad just a little bit special. In spite of the cold weather, it makes me feel like spring is just around the corner. The lemon-basil dressing is the perfect complement to the flavors of the salad. It’s bright and clean and subtly sweet — just the thing for those juicy strawberries.
Here’s the recipe. Read more… →
I have to be honest: like a lot of people, I’m not that into Valentine’s Day. It’s not so much that I think it’s a Hallmark-conspiracy or anything like that. I just think you should celebrate love every chance you get, not just for one day in February. That being said, you’ll never catch me complaining about an excuse to make (and eat) dessert.
I’m normally a super rich, molten chocolate kind of person — the richer, the better. The man in my life? He’s not nearly as big a fan of hyper-decadent desserts, so I wanted to make something we could both enjoy. This recipe, drunken strawberries with coconut cream, is the result.
Fresh strawberries are cooked down with sweet moscato and sugar, then spooned on top of thick coconut cream. The subtle sweetness of the coconut cream complements the wine-simmered strawberries perfectly. This dessert is rich and satisfying, but still easy to eat. No chocolate fatigue here!
The strawberries and coconut cream could not be easier to prepare, and they present beautifully. Plus, this dessert is all-natural: there’s nothing artificial or processed here. It’s also a great way to spoil the vegan in your life. Share it with someone special, or just treat yourself!
Here’s how to put everything together. Read more… →
So I don’t know if you heard, but *apparently* there’s this big winter storm that’s hitting the Northeast tonight. Setting aside the (very real) dangers to life and property, I don’t mind storms. I’m a homebody by nature, so I love any opportunity to cozy up with wine and a good book. If it’s a winter storm, all the better — that just means I get to make soup.
This five-spice beef noodle soup is my lazy-woman’s take on pho. Most of the quintessential pho flavors (ha) are there, but the cooking time is much shorter. Another reason to get excited about this dish? I’m finally getting on the shirataki train. Shirataki noodles are made from yam flour, sometimes tofu, and water. Since the noodles are comprised almost completely of fiber, they’re basically calorie-free. They work perfectly in Asian dishes like this beef noodle soup. If you can’t find shirataki noodles or don’t care for their gelatinous texture, you can use any other noodle you like — just know that it will increase the calorie count per bowl.
The broth is infused with the warm aromas of Vietnamese five-spice: star anise, fennel, coriander, cinnamon, and cloves. Dried mushrooms add depth and earthiness to the soup for an extra-hearty flavor that complements the beef perfectly. Bonus? This soup is phenomenally nutritious — it’s low in calories (under 100 per bowl), low in fat, and high in protein.
Here’s how to put this pho-inspired beef noodle soup together. Read more… →
I’ve always held that chicken thighs are a sadly underused ingredient. For down-home feasts and party food, people always reach for easy-to-grab drums and wings. When people are trying to watch their weight, skinless chicken breasts are usually the first choice. For reasons I’ll never understand, it seems like the thighs can’t get any love.
Me? I’ll take a good chicken thigh any day of the week. While the thighs are higher in fat and calories than the breasts, they’re much more moist and flavorful. They take well to every preparation — baked, fried, or braised, they turn out wonderfully succulent and juicy. My favorite thing about chicken thighs? A pack of them won’t break the bank. I picked up 8 large thighs (bone-in with the skin) for about $3 at my grocery store.
Come on, now. That’s basically free.
I put my bargain to good use by making another of my favorite Filipino dishes: chicken adobo. If the Philippines has a national dish, chicken adobo is it. Remember those adobo-style green beans from last year? This recipe uses almost the exact same ingredients and method — just swap the green beans for chicken. This is part of the beauty of adobo: you can make it with anything. A Filipino foodie friend of mine confessed to me that he once made adobo with just onions when he was too lazy to go to the grocery store. At first I laughed. Then thought to myself, “…I bet that onion adobo was DELICIOUS.”
Served over brown rice, chicken adobo makes for a healthy, satisfying supper. Since you basically just toss everything in the pot and leave it alone, it’s also a great dish for busy weeknights. Read on for the recipe!
Read more… →