Monthly Archives: March 2015

Roasted Brussels Sprouts with Prosciutto

26 Thursday Mar 2015

Posted by in Dinner, Quick and Easy, Side Dishes

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Roasted Brussels Sprouts with Proscuitto

Do you fall into the camp of people who believes that bacon makes everything better?  If so, you’re going to love this recipe!  The salty prosciutto combined with the freshness of the lemon makes this a winner of a side dish!

Roasted Brussels Sprouts with Prosciutto
Yield:  3 side dish servings
Time:  5 minutes active, 35 minutes total

18 oz. Brussels sprouts
one large white onion
12 oz. thinly sliced prosciutto
2 tbsp. extra virgin olive oil
zest of half a lemon
¼ tsp. pepper

1.  Lightly grease a large baking sheet.  Preheat your oven to 400ºF.

2.  Meanwhile, wash the Brussels sprouts.  Chop off and discard the tough ends.  Cut the smaller sprouts in half, and cut the larger sprouts in quarters.  Place in a medium sized mixing bowl.

3.  Coarsely chop the onion and prosciutto.  Place in the bowl with the sprouts.  Toss with the olive oil, lemon zest, and pepper.

4.  Spread onto the prepared baking sheet and roast in the oven at 400ºF for 30 minutes, until the prosciutto and some of the outer leaves of the Brussels sprouts begin to crisp.

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Lemon Raspberry Mini Cupcakes

20 Friday Mar 2015

Posted by in Boozy, Dessert, Vegetarian

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Lemon Raspberry Mini Cupcakes

Happy Spring!!  These cupcakes are delightful any time of the year, but I especially like them in the spring with their pop of fresh lemony flavor and burst of raspberry inside.  They would be quite a hit at any bridal shower or baby shower, which tend to pop up on everyone’s calendars in the springtime!

Lemon Raspberry Mini Cupcakes
Yield:  4 dozen mini cupcakes
Total time: 30 minutes active; 60 minutes total

For the cupcakes:
1 cup sugar
½ cup butter, softened to room temperature
2 eggs, beaten
2 tsp. vanilla bean paste or vanilla extract
1½ cups cake flour
2 tsp. baking powder
½ cup skim milk
juice and zest of one lemon
1 cup seedless raspberry jam

For the frosting:
1 cup butter, softened to room temperature
1 tsp. vanilla extract
3 tbsp. seedless raspberry jam
zest of half a lemon
4 cups confectioner’s sugar
1 tbsp. Chambord (raspberry liqueur)

Tools required:  pastry bag with decorating tips (I use #3 and #17 for these cupcakes)

1)  Preheat the oven to 350ºF.  Prepare a mini muffin pan by spraying with non-stick spray or by lining the wells with mini cupcake papers.

2)  To make the cupcake batter, cream together the sugar and butter.  Beat in the eggs and vanilla.  In a separate bowl, combine the flour and baking powder.  In several additions, slowly add the flour mixture to the butter mixture, mixing well after each addition.  Whisk in the milk, lemon juice, and lemon zest, breaking apart any clumps as they form.  Fill each mini cupcake well about ¾ of the way full.  Bake at 350ºF for 13 minutes, or until the tops of the cakes are golden brown and spring back when gently pressed.  Allow to cool completely before filling and frosting.

3)  Place 1 cup of the jam into a pastry bag fitted with a decorating tip (a small, round opening, such as #3 works best for this).  Insert the decorating tip into a cupcake, about ½ of an inch deep.  Slowly squeeze to inject the cake with jam.  You will see the cake begin to expand.  Stop squeezing before the cake bursts!  (It’s alright to experiment with one to get the feel for it.  You’ll have plenty of extras, and besides, you’ll need at least one mess up to taste test!)  Repeat with all cupcakes until each has been filled with jam.

Lemon Raspberry Mini Cupcakes

Lemon Raspberry Mini Cupcakes

4)  To make the frosting, beat the butter in a stand mixer until it is light and fluffy.  Add the vanilla extract, 3 tbsp. jam, and lemon zest.  Beat to combine.  Slowly add the confectioner’s sugar, beating slowly to incorporate the ingredients together.  Drizzle in the Chambord and stir until evenly distributed.  Pipe onto each cupcake using a pastry bag and decorating tip of your choice (I like #17).

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Lemon Raspberry Mini CupcakesLemon Raspberry Mini Cupcakes

 

Kale, Tortellini and White Bean Soup

11 Wednesday Mar 2015

Posted by in Dinner, Healthy, Soup

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Kale Tortellini and White Bean Soup

You know the saying about March:  it comes in like a lion and goes out like a lamb.  I say this phrase to myself dozens of times in the first half of March each year, reminding myself that soon enough the cold, raw, slushy days of winter will soon be behind us, and that bright blue skies, warm sunshine, and colorful flowers are just around the corner!  This healthy, filling, and soul-satisfying soup is just the thing to help us say a final farewell to a long, cold, and snowy winter as we prepare for a beautiful spring ahead!

Kale, Tortellini and White Bean Soup
Yield: 8 servings
Time: 20 minutes active;  45 minutes total

1 to 1½ lbs. raw turkey sausage links (sweet or spicy)
1 tbsp. olive oil
2 large onions, coarsely chopped
6 celery stalks, coarsely chopped
6 oz. can tomato paste
1 tsp. smoked paprika
1 tsp. dried basil
½ tsp. dried oregano
½ tsp. salt
½ tsp. pepper
4 cups chicken stock
2 cans (each 14.5 oz.) sliced stewed tomatoes (no sodium added)
14 oz. frozen cheese tortellini
2 cans (each 14.5 oz.) cannellini or other white beans
4 cups raw kale
½ cup fresh parsley, coarsely chopped
½ cup freshly grated Parmesan or Asiago cheese

1.  Cut the turkey sausage links into bite-sized pieces.  Place in a medium-sized sauté pan and cook over medium heat until cooked through until browned, about 8 minutes.

2.  Combine the olive oil, onions, and celery in a large pot or Dutch oven.  Sauté over medium heat until the vegetables are soft, about 5 minutes.  Stir in the tomato paste, and cook for another minute.  Add the spices (smoked paprika, basil, oregano, salt and pepper).  Cook for another minute, stirring frequently.

3.  Pour in the chicken stock and stewed tomatoes.  Raise heat to high and bring to a boil.  Add the frozen tortellini and boil for 3 minutes.

4.  Stir in the beans and kale.  Reduce heat to low, cover and simmer for 20 minutes.  Garnish with parsley and cheese before serving.

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Pineapple Carrot Bread

04 Wednesday Mar 2015

Posted by in Bread, Breakfast, Healthy

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Pineapple Carrot Bread

I am so excited about this recipe!  It’s rare that I pull something out my oven, taste it, then run to my computer to blog it, but that’s exactly what just happened.  This bread is so fantastic that I had to share it with you immediately!  I just devoured a slice and typing this up is helping me from chowing down on the rest of the loaf!  You’re going to love it because it has fresh springtime flavors such as carrots and orange zest.  Crushed pineapple keeps the bread moist while lending a little extra sweetness.  Raw sugar sprinkled on top gives the outside a nice little crunch.  I highly recommend baking a loaf for Easter breakfast next month!  To make it extra special, try topping it with a cream cheese frosting!

Pineapple Carrot Bread
Yield:  One 9″ x 5″ loaf (about 10 slices)
Time:  10 minutes active; 70 minutes total

1½ cups sugar
2 eggs
1/3 cup canola oil
1 tsp. vanilla extract
1/3 cup low fat plain yogurt
6 oz. crushed pineapple (with juice)
1¾ cups all-purpose flour
1 tsp. cinnamon
¼ tsp. salt
1 tsp. baking powder
¾ tsp. baking soda
1½ tsp. fresh orange zest
1 cup shredded carrots (roughly 1½ to 2 carrots)
1 tbsp. raw sugar (I use Sugar In The Raw)

1.  Lightly grease the sides and bottom of a metal 9″ x 5″ loaf pan.  Set aside.  Preheat your oven to 350ºF.

2.  Beat together the sugar, eggs and oil.  Stir in the vanilla extract, yogurt, and pineapple.  Set aside.

3.  In a medium mixing bowl, combine the flour, cinnamon, salt, baking powder, and baking soda.  Slowly whisk the dry ingredients into the wet ingredients.

4.  Fold in the carrots and orange zest.  Pour into the prepared loaf pan.  Evenly sprinkle the surface of the batter with 1 tbsp. raw sugar.  Bake for 55-60 minutes, until the top is golden brown and a toothpick inserted into the center of the bread comes out clean.  Allow to cool at room temperature for 15 minutes before removing from the pan.  (I recommend running a butter knife or spatula along the sides to help loosen it before inverting the pan.)  Slice once cool enough that it doesn’t crumble.

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Recipe credit:  This recipe was inspired by a cake recipe that I received from my mother-in-law’s good friend Lois at my bridal shower.

Pineapple Carrot Bread