Schmaltz Roasted Brussel Sprouts with Shallot Puree

Schmaltz Roasted Brussel Sprouts - Under the Monkey Bars Blog

Did you catch last week’s post about Ceia Kitchen + Bar? If you can’t make it to Newburyport, you can experience a taste of Ceia in your own home with this delicious recipe for Schmaltz Roasted Brussel Sprouts with Shallot Puree from Ceia’s Executive Chef, Jeremy Glover.

I’ve made these brussel sprouts twice since Jeremy shared the recipe with me. You are going to love them! Brussel sprouts are so decadent roasted this way. With the sweet and tangy puree on top, Bean couldn’t get enough of it! 

I’m not going to pretend Schmaltz was part of my culinary vocabulary. I had to look it up. Wikipedia says it’s “rendered chicken or duck fat used for cooking in European cuisine.” You can skim the fat off homemade bone broth, or cheat like I did and pick up a container of duck fat at a local market like Grand Trunk World Market or Whole Foods. For a vegan option, just roast the sprouts with olive oil and follow the rest of the recipe for the shallot puree. Chef Jeremy recommends this olive oil.

Set up your puree ingredients while the sprouts are roasting. Pre-measure your olive oil. Pour the shallot vinegar and honey into the blender or food processor. I used my 15 year old Cuisinart and it was totally fine. Once the shallots and garlic were roasted, the shallot puree came together quickly. I can see myself making it with other meals for sure.

I served these Schmaltz Roasted Brussel Sprouts on a weeknight with a roast chicken, butternut squash, and quinoa.  The flavors meshed really well with the sprouts. There was plenty of shallot puree to drizzle over our plates, which we did. Maybe even more than a drizzle! It tasted amazing over the quinoa. 

Schmaltz Roasted Brussel Sprouts with Shallot Puree may sound complicated, but it’s not a hard recipe to follow. Add it to the menu for your next dinner party because it will definitely impress your guests! These fancy sprouts will be a gorgeous addition to any holiday table with their festive combination of red and green. Cómelo todo!

Schmaltz Roasted Brussel Sprouts with Shallot Puree
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Ingredients
  1. 24 Brussel sprouts
  2. 3 tablespoons chicken or duck fat
  3. 3 cloves garlic, smashed
  4. 2 shallots, cut length wise
  5. 2 tablespoons sherry vinegar
  6. 2 tablespoons raw honey
  7. 4 tablespoons quality extra virgin olive oil
  8. 12 pomegranate seeds
  9. Salt to taste
Instructions
  1. Preheat oven to 375 degrees.
  2. Cut sprouts in half lengthwise, smash the cloves of garlic, cut shallots, and toss together with warm chicken or duck fat and salt.
  3. Roast on sheet pan until Brussel sprouts are dark and crisp. The garlic and shallots should be soft as well. This may take 20 – 25 minutes.
  4. Take sheet pan out of oven, peel shallots, place one and a half in blender with vinegar, honey, and garlic. Blend mixture until smooth. Drizzle oil slowly until fully emulsified.
  5. Arrange sprouts in a pile, petal out the half shallot that isn’t in the vinaigrette. Place vinaigrette in a few spots on the sprouts. Finish with the pomegranate seeds.
Adapted from Executive Chef Jeremy Glover
Adapted from Executive Chef Jeremy Glover
Under the Monkey Bars http://underthemonkeybars.com/

 

Rustic Sweet Potato Salad

Rustic Sweet Potato Salad Recipe - Under the Monkey Bars Blog

Sometimes happy accidents happen in my kitchen. A few weeks ago, I was staring into my refrigerator willing the shiny appliance to make me some lunch. I ended up mixing together some left overs with a can of beans and Rustic Sweet Potato Salad was born.

This recipe is a perfect make ahead lunch to grab before work, or an easy Meatless Monday dinner. Serve it over a bed of arugula or just dig in with a spoon. Maybe add a fried egg and try it for breakfast. You can eat this Rustic Sweet Potato Salad anytime!

Next time you have the oven on, throw in a few sweet potatoes (roughly 400 degrees for about 45 minutes). Sweet potatoes are lower on the glycemic index than regular potatoes and are full of vitamins (A, C, B6 and potassium). Add in some black beans for fiber and protein; then onion and pepper for crunch. The recipe is naturally gluten free, vegan, vegetarian, nut free, dairy free, refined sugar free, and delicious! 

Rustic Sweet Potato Salad comes together quickly. Mix it in one bowl for easy clean up. I always start with the dressing and just whisk it at the bottom of the bowl. Don’t worry about cutting everything perfectly; that’s what makes it rustic! Be generous with the sea salt. Maybe even add a few cracks of Himalayan pink salt when serving.

Cómelo todo!

Rustic Sweet Potato Salad
Serves 2
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Maple Vanilla Vinaigrette
  1. 3 tablespoons extra virgin olive oil
  2. 2 tablespoons apple cider vinegar
  3. 1 tablespoon pure maple syrup
  4. 1 teaspoon vanilla
  5. Sea salt and pepper to taste
Salad
  1. 1 can of black beans, rinsed and drained
  2. 1/2 cup chopped red pepper
  3. 1 cup of cooked, cubed sweet potato (skin on!)
  4. 1/4 cup finely chopped red onion
Instructions
  1. 1. Whisk together vinaigrette ingredients in a medium sized bowl.
  2. 2. Add black beans, pepper, sweet potato, and red onion.
  3. 3. Gently stir to combine.
  4. 4. Serve chilled, warm, or at room temperature.
Notes
  1. - Use organic ingredients when possible.
  2. - Double the dressing ingredients for another day's garden salad.
  3. - Always check your labels: sometimes canned beans are full sodium. I love Eden Organic because there's no added salt.
Under the Monkey Bars http://underthemonkeybars.com/

Tuscan White Beans

Tuscan White Beans Recipe - Under the Monkey Bars

Recipe time! Tuscan White Beans is a solid recipe I’ve been making all summer. You’re going to love it – even if you’re not a big bean person.

Tuscan White Beans is a super easy side dish that compliments fish or chicken beautifully with a green vegetable like broccoli or zucchini. Add a little extra water and a handful of leafy greens like spinach or kale to make it a main dish.

You can keep these simple ingredients on hand and make Tuscan White Beans anytime. The dish comes together really fast. Cook it whenever you have time because it doesn’t need to be served hot. I throw it together while I’m baking muffins or cooking dinner. Tuscan White Beans will keep in the refrigerator for 5 days but these beans never last in our house more than a day or two!

The recipe calls for cannellini beans, which are white Italian kidney beans that you can buy in both dry and canned forms. It’s healthiest to soak dry beans and cook them yourself, but there’s not always time. Sometimes you need homemade shortcuts and Tuscan White Beans is just the dish. This recipe gives you the benefits of cannellini beans without the extra steps.

Packed with protein and fiber, Tuscan White Beans are low in fat and contain negligible sugar (just a smidgen from the tomato). The dish is vegan, vegetarian, dairy free, nut free, soy free, and naturally gluten free.

Fresh rosemary adds so much flavor to this dish. I used a ton of rosemary sprigs from our container garden this summer. I’m planning to move the rosemary plant inside this winter. Fingers crossed my black thumb can swing it.

Did you know rosemary has anti-cancer properties? And it’s a good source of iron, calcium, and vitamin B6. Rosemary also boosts your immune system — for real. It’s that time of year, and frankly, I’ll do anything to boost our immune systems. Bring on the rosemary!

Cooking an easy, family friendly dish like Tuscan White Beans will help you minimize eating processed foods while saving money. Beans are cheap! I buy Eden Organic beans at Market Basket: 2 cans for $5. Make sure the brand you buy comes in a BPA-free can without added salt.

Try making Tuscan White Beans this Fall for your family. My monkeys absolutely love the mild flavor and texture of Tuscan White Beans. It’s perfect to pack in lunch boxes! I brought this dish to my friend’s Champagne and Kleenex party last week and it got rave reviews — even among the toddler set.

Cómelo todo!

Tuscan White Beans
Serves 4
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Total Time
15 min
Total Time
15 min
Ingredients
  1. 2 garlic cloves, smashed and lightly chopped
  2. 1 tablespoon olive oil
  3. 1 plum tomato, chopped
  4. 1 sprig fresh rosemary
  5. 2 cans cannellini beans, drained and rinsed
  6. 1/2 cup filtered water
  7. 1 teaspoon chopped fresh parsley
  8. Sea salt
Instructions
  1. In a medium sized pot, cook garlic cloves in olive oil over medium-high heat for 1 minute.
  2. Add chopped tomato and rosemary. Cook for 2 minutes.
  3. Add cannellini beans and cook for 5 minutes, partially smashing beans with a wooden spoon.
  4. Remove the rosemary.
  5. Stir in the water and parsley. Season with salt.
  6. Optional: add a drizzle of olive oil when serving.
Adapted from Food Network Kitchen
Under the Monkey Bars http://underthemonkeybars.com/

Perfect Popcorn

Perfect Popcorn - Under the Monkey Bars

While I don’t think corn is that good for you, I do believe that a bowl of popcorn — when made properly — is a healthy, nutritious snack. Everything in moderation, right? Today I’m sharing my recipe for Perfect Popcorn.

We all know that microwave popcorn is a big no-no. Here’s why if you need a refresher. There are some new brands that are cleaner than others, but it’s still always better to make your own. When you need a grab-and-go snack, popcorn is perfect to keep in the pantry. Buddha Bowl is our pick for the best organic, allergen free popcorn in a bag (I often find it at Marshalls for less than $3!). Check your popcorn to make sure it’s non-GMO, organic popcorn with 3 ingredients or less.

I’m sure you all know about GMOs or genetically modified organisms. The long term effects on our bodies is unknown and untested, yet allowed into our food supply by the FDA. Corn is the biggest offender since the late 1990’s when Monsanto patented a corn seed that was injected with genes drawn from bacteria to create a pesticide called Bt toxin within the corn. As a family, we choose to avoid genetically modified foods. If you haven’t already, do some research to help you decide if you should avoid GMOs.

When you make homemade popcorn, you know exactly what’s in it. I found this recipe four years ago when we were going gluten free and cutting out processed foods. It’s really fun to count to 30 with the kids when you take the kernels off the heat! I’m still surprised that almost all of the kernels pop and it never burns. I only had 6 unpopped kernels in my last batch! This really is the perfect popcorn recipe, especially with these kernels.

Popcorn is high in antioxidants and fiber, making it an easy, fun snack that’s healthy too. Adding healthy fats to your popcorn helps your body digest it better. Coconut oil is a perfect match because it’s a high smoke point oil (unlike olive oil) and it has amazing nutritional properties. The flavor is so rich that there’s no need for melted butter on top of your popcorn. Just add some salt! The girls like to shake it up with a little cinnamon, which adds extra antioxidants and lowers blood sugar levels. 

Perfect Popcorn - Under the Monkey Bars

It wouldn’t be a Friday night movie night without homemade popcorn. Last night we watched The Princess Diaries with a big bowl of what? Popcorn! We added some chocolate chips and apple pie spice. Cómelo todo!

Perfect Popcorn
Serves 4
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Total Time
10 min
Total Time
10 min
Ingredients
  1. 3 tablespoons Coconut oil
  2. 1/3 cup of organic, non-GMO Popcorn kernels
  3. Sea salt to taste
  4. Cinnamon, optional
Instructions
  1. Heat the oil in a 3 quart covered saucepan on medium high heat. Add 3 popcorn kernels into the oil and cover the pan.
  2. When the kernels pop, remove them and add the rest of the 1/3 cup of popcorn kernels in an even layer. Cover, remove from heat and count to 30 seconds. This method heats the oil to the right temperature first. Waiting 30 seconds brings all of the kernels to a near-popping temperature so that when they are back on the heat, they pop at about the same time.
  3. Return the pan to the heat. The popcorn should begin popping soon, and all at once. Once the popping starts in earnest, gently shake the pan by moving it back and forth over the burner. Try to keep the lid slightly ajar to let the steam from the popcorn release (the popcorn will be drier and crisper). Once the popping slows to several seconds between pops, remove your pan from the heat, remove the lid, and dump the popcorn immediately into a wide bowl.
  4. Shake the popcorn around with some salt. Maybe a little cinnamon too!
Adapted from Simply Recipes
Adapted from Simply Recipes
Under the Monkey Bars http://underthemonkeybars.com/

Kale Summer Salad

Kale Summer Salad - Under the Monkey Bars

We love this Kale Summer Salad recipe on a hot day! If you pre-make the rice and chicken, you can throw it together without turning on the oven. Pack it up for lunch or dinner at the beach or bring it to a cookout. 

The combination of chicken, raw kale, brown rice, and sweet fruit in this recipe is nothing short of perfection. With this healthy Kale Summer Salad, you can check off almost all of the food groups with one simple, satisfying dish. 

The ingredients are really flexible and naturally gluten free. For vegans and vegetarians, try using tofu instead of chicken. The tofu will soak up the dressing and be really delicious. If you can’t have nuts, try pumpkin or sunflower seeds.

The original recipe calls for sweet red cherries, which have a really short season (like now!). We love sliced red grapes or chunks of crisp apples sometimes even more than the cherries. Pitting and cutting cherries are a lot of work!

Use left over roasted chicken or grill up some extra chicken a day or two in advance to save time. We love short grain brown rice with this salad, which I make in our rice cooker. It adds a hearty texture and flavor to the salad but can certainly be left out if you avoid rice or follow the paleo diet.

You’re going to love the garlic dressing in this recipe! I make it in my 15 year old Cuisinart food processor — no fancy high speed blender necessary. I typically double the dressing recipe and use it for salads or as a marinade for fish later in the week. Why not, right?

Look for lacinato kale at the farmers market, Whole Foods, or a natural market like the Natural Grocer. Curly kale or boxed baby kale will work in a pinch but it’s not as good as the thin ribbons of the flat leaf kale in this recipe.

Serve your Kale Summer Salad at room temperature. It keeps well in the fridge for up to three days, but it never lasts that long at our house. I hope you love it as much as we do. Cómelo todo!

Kale Summer Salad
Serves 4
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Prep Time
30 min
Prep Time
30 min
Ingredients
  1. 1 cup loosely packed basil leaves
  2. 1 garlic clove
  3. ½ cup extra virgin olive oil
  4. Juice of 1 lemon
  5. 1 tablespoon coconut sugar
  6. 1 cup cooked brown rice
  7. 2 cooked boneless, skinless chicken breasts torn into bite-sized pieces
  8. Fresh-ground black pepper
  9. 1 8 ounce can artichoke hearts: quartered, rinsed, and drained
  10. 2 cups chiffonaded lacinato kale (stems removed, leaves chopped into thin horizontal ribbons)
  11. ½ cup slivered or crushed almonds
  12. 2 cups cherries (pitted and halved), grapes or apples
Instructions
  1. Make the garlic dressing: In a food processor, pulse the basil, garlic, olive oil, lemon juice, and sugar until emulsified. Season with salt and pepper to taste.
  2. Assemble the salad: In a large bowl, mix together the rice, chicken, and kale. Toss with dressing until well coated. Gently fold in the artichoke hearts, almonds, and cherries. Taste and adjust seasoning as necessary. Keep chilled until serving.
Notes
  1. Buy organic ingredients whenever possible.
Adapted from Saveur
Adapted from Saveur
Under the Monkey Bars http://underthemonkeybars.com/