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/

 

Simple Shortcuts: Skillet Potatoes

Simple Shortcuts: Skillet Potatoes - Under the Monkey Bars blog

Today I’m sharing the second post in a series of simple shortcuts to save time in the kitchen when you’re in a rush. Even when life is busy, we still need to make healthy food choices to keep our bodies and minds nourished.

White potatoes get a bad rap because they’re high in carbohydrates. But because potatoes are real food, they’re a much better choice than processed food any day. Potatoes are a great source of fiber, protein, vitamin B6 + C, and potassium. I love potatoes, and so did my Irish ancestors. There’s something to be said about eating the foods of your heritage. Bottom line, everything in moderation. White potatoes are a healthy choice a few times a week. 

These skillet potatoes work for breakfast, lunch, dinner, and even a quick snack. We typically use this simple shortcut side dish on a weekday morning. I bake 4 to 6 potatoes at a time, depending on the size of the potato. Choose organic russet, yukon gold, or red bliss. You’ll need about a half of potato per person for a serving.

Anytime you’re using the oven between 375-425 degrees, throw in some whole potatoes. These guys aren’t fussy about temperature. Check them at about 45 minutes to an hour. Potatoes are done when they give in to a little squeeze. Let the baked potatoes cool; then store them in a glass container the fridge for up to 4 days.

When you’re ready to use this simple shortcut, the skillet potatoes will cook really fast because you’re skipping the step of boiling the potatoes first. You only need to sauté the potatoes enough to brown them since they’re already cooked. In the meantime, scramble up some eggs. Maybe make some veggies in another pan — like onion, spinach, and tomatoes. A nourishing breakfast will be ready in 8 minutes or less, getting you out the door on time with a full, happy belly.

Stay tuned for more Simple Shortcuts. Cómelo todo!

Skillet Potatoes
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Total Time
8 min
Total Time
8 min
Ingredients
  1. 4-6 Baked potatoes
  2. Pad of butter, extra virgin olive oil, or vegan substitute
  3. Sea salt and pepper to taste
  4. Fresh parsley or rosemary, if desired
Instructions
  1. Warm a skillet over medium heat with butter or extra virgin olive oil (skip the canola!).
  2. Add a shake of salt and pepper directly to the skillet instead of tossing the potatoes in a bowl. Add your favorite herbs or spices if you’re feeling fancy.
  3. Cut the already baked potatoes into cubes or wedges.
  4. Add the chopped potato to the skillet. Shake every few minutes.
  5. Devour your browned skillet potatoes and make them again soon!
Notes
  1. Choose organic potatoes and herbs when possible.
  2. Make sure your ketchup doesn't contain high fructose corn syrup. Organic ketchup is the best choice.
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/

Mediterranean Ratatouille

Mediterranean Ratatouille - Under the Monkey Bars

Ratatouille is a French dish loaded with succulent Mediterranean vegetables. Think juicy tomatoes fresh off the garden vine, giant zucchini ready to split, and of course shiny purple eggplant.

This is an easy weeknight meal that makes a giant pot full of yum. I can practically promise you leftovers. Serve Mediterranean Ratatouille in a bowl on its own, with crusty bread, over risotto or even lentils. Maybe add a side of grilled chicken or make it a Meatless Monday! Ratatouille is super heart healthy, high in fiber, and low on the glycemic index. How could it not be with all of those veggies!

Speaking of veggies, do you have a CSA? We have been getting lots of eggplant with our weekly Boston Organics deliveries and I’m so glad I remembered this recipe. Save it for when you have more eggplant and zucchini than you know what to do with!

Ratatouille is a fantastic recipe for anyone with food allergies or sensitivities because it’s naturally gluten free, paleo, vegetarian, vegan, dairy free, soy free, and nut free. That’s a long list!! Keep this Ratatouille recipe in mind for your summer cook outs too. Or pair it with the Disney movie movie and maybe the monkeys will be more apt to eat it!

Bean will devour two bowls of Ratatouille whereas Sweet Pea asks for a small bowl without eggplant. I make a few dishes with eggplant and occasionally she will eat one or two pieces but she’s not a huge fan of the texture. I’ve always been flexible with the foods that the monkeys don’t like. However, I continue to serve them and never leave them out of a meal. I firmly believe that you have to try a food at least 10 times before you can say you don’t like it. And that’s not just for kids! Grown-ups too. Our palates change over time and you never know – you might surprise yourself!

Cómelo todo!

Mediterranean Ratatouille
Serves 6
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Prep Time
20 min
Cook Time
45 min
Prep Time
20 min
Cook Time
45 min
Ingredients
  1. 1/4 cup olive oil
  2. 2 large onions, finely chopped
  3. 4 cloves garlic
  4. 1 large eggplant, cut into 1" cubes
  5. 3-4 medium peppers, cut into 1" chunks
  6. 4-6 small zucchini, cut into 1/4' slices
  7. 5-6 large ripe tomatoes, finely chopped, or 1 28-oz can of diced tomatoes
  8. 1 teaspoon salt
  9. 1 teaspoon coconut or date sugar
  10. 2 teaspoons dried oregano
Instructions
  1. Warm the oil in a large pot over medium high heat.
  2. When hot, add the onions and garlic and cook for about 10 minutes, or until tender.
  3. Add the eggplant and peppers and cook for 5 minutes longer, stirring frequently.
  4. Add the zucchini, tomatoes (with juice), salt, sugar, and oregano.
  5. Simmer uncovered for about 30 minutes or until the vegetables are tender.
  6. Adjust the seasonings and serve hot or cold.
Notes
  1. - Use organic ingredients whenever possible.
  2. - Cooks beautifully in my dutch oven.
Adapted from Eat Up Slim Down Annual Recipes 2005
Adapted from Eat Up Slim Down Annual Recipes 2005
Under the Monkey Bars http://underthemonkeybars.com/
Note: If you’re in the Boston area, definitely look into Boston Organics. We’ve been a customer since last year and have been impressed with the convenience and quality. I absolutely love choosing what we don’t want to receive for produce week to week; the “No List” is the best. Use this code for 10% off your first delivery: 8319bob6jc.