DANIELLE AT HOME

Winter

Sautéed Brussels Sprouts

by 2 Comments

IMG_20181026_115931

Happy November! Do you get excited for a new month? I don’t normally, but now that we are heading into the holiday season I was very excited for this new month.

Today I will be sharing a recipe for Sautéed Brussels Sprouts. This recipe is delicious on your Thanksgiving or Christmas table, but so simple you could throw it together on a typical weeknight (we do!). Now I know that brussels sprouts are a polarizing vegetable, but I think even a brussels sprout hated would enjoy this recipe.

IMG_20181026_120223

I like to sauté shaved brussel sprouts instead of cooking them whole. Not only do they cook fast but I have found that people who claim not to like brussels sprouts will like them way better if they are shaved like this. Also add bacon, garlic and cheese to anything and I’m totally sold.

IMG_20181026_120241

Sautéed Brussels Sprouts

Yields: 4-6 Servings

Ingredients:

  • 1 lbs Brussels Sprouts
  • 2 Sliced Bacon, diced
  • 1 Garlic Clove, minced
  • 2 Teaspoon Worcestershire Sauce (soy sauce can be substituted)
  • Fresh Parmesan Cheese
  • Salt and Pepper, to taste

Directions:

Trim the end off the brussels sprouts and remove outer leaves. Use a food processors grater attachment of a knife to shave brussels sprouts. Alternatively you can buy a bag of pre cut brussels sprouts. Set aside.

In a frying pan cook diced bacon over medium heat until starting to crisp, about 3-5 minutes. Drain off excess fat. I leave just enough bacon fat in the pan to coat and discard the rest. Add brussels sprouts to the pan. Sauté over medium heat for 2 minutes. Add minced garlic and sauté for 4 minutes. Add Worcestershire sauce and salt and pepper to the pan. Sauté for another minute.

Transfer to a serving dish and top with freshly grated or shaved parmesan. Serve immediately.

 

You may also like…

 

Easy Chicken Soup

by 2 Comments

IMG_20180929_142036

For the last two weeks my husband has been nursing a horrible cold. Like most men he really struggles when he gets sick. I’ve been pumping him full of fluids, and comforting nutritious foods. Including chicken soup.

For a long time he hated soup, honestly he still kind of does. I of course love soup and could eat it all fall and winter long. Especially when I get sick. So naturally when I found out he was a soup hater I questioned our entire relationship (kidding!). Actually I was determined to find soup that he would actually enjoy. I now have a few soup recipes in my arsenal that he enjoys. Luckily my Chicken Soup is one of the recipes he enjoys and it’s perfect for a bad cold!

IMG_20180929_142053

This recipe is super easy and you probably have all the ingredients in your fridge right now. It’s actually easy enough that you could make it while you’re sick.

I roasted the chicken for this soup, but you could use leftover cooked chicken instead. I also recommend cooking your noodles first instead of cooking them in the soup. Cooking them in the broth makes them soggy and they soak up too much of the broth. You can also switch up the vegetables based on what you have on hand.

Give this recipe a try next time you get sick.

IMG_20180929_142032

Easy Chicken Soup

Yields: 10 Servings

Ingredients:

  • 2 Cups Uncooked Short Cut Pasta (Shells, macaroni, bow-tie etc)
  • 2 Tbsp Olive Oil
  • 1 Garlic Clove
  • 1/2 Medium Yellow Onion, diced
  • 2 Stalks of Celery, diced
  • 3 Carrots, diced
  • 2 Chicken Breasts
  • 10 Cups Low Sodium Chicken Broth
  • 1 Tsp Thyme, fresh
  • Salt and Pepper to taste
  • Optional: 2/3 Cup Frozen Peas

Directions:

Preheat the over to 400°F. Place chicken on a sheet pan lined with parchment paper. Season the chicken with salt and pepper, bake for 30 minutes or until the internal temperature reached 165°F. Dice chicken and set aside.

While the chicken cooks bring a large pot of water to a boil and cook the pasta according to package directions. Drain and set aside.

In the same large pot heat olive oil over medium-low heat. Add onions and cook for 2-3 minutes. Season with salt and pepper to taste. Add garlic, carrots and celery, cook for 4 minutes. Add broth to the pot and bring to a simmer.

Stir in chicken, frozen peas and thyme. Continue to simmer the soup for 5 minutes. Stir pasta into the soup just before serving.

This soup will keep in the fridge for 3-4 days, or it can be stored in the freezer for up to 3 months.

Adapted from, Fraiche Nutrition.

You may also enjoy…

Chicken Pot Pie

by 1 Comment

IMG_20180930_182444

My husband has been begging to make Chicken Pot Pie for months now, but I just couldn’t bring myself to make it during the hot summer months. This past Sunday the skies were grey and the air was cold. It seemed like the perfect day to finally make this delicious comfort food. And believe me it did not disappoint, he hasn’t stopped talking about how delicious it was!

Now I know Chicken Pot Pie can be a big intimidating since you have to make the crust, but really just remember to keep your dough cold and I promise you will be fine. Check out my tips for pie in this post.

IMG_20180930_181126

This recipe would also be perfect to make use of Thanksgiving leftovers. Canadian Thanksgiving is coming up this weekend and using all your leftover turkey in the pot pie would be delicious! It actually might be better then your turkey dinner.

This dish is also perfect when you need to bring someone a homemade meal. It’s perfect to bring a new mom ore someone who needs a little extra love. It’s warm and comforting and bring everyone a bit of joy. I hope you and your family enjoy it too.

IMG_20180930_182448

Chicken Pot Pie

Yields: 1 9 inch Pie

Ingredients:

Crust:

Crust:

  • 2 2/3 cups All Purpose Flour
  • 1 teaspoon salt
  • 1/2 cup Vegetable Shortening, cold
  • 1/2 cup Unsalted Butter, cold
  • 8 to 12 tablespoons ice water
  • Egg, beaten

Filling:

  • 3 Chicken Breasts
  • 1 Cup Carrots, sliced (2 large carrots)
  • 1/2 Cup Celery, sliced (2 stalks)
  • 1/3 Cup Butter
  • 1/2 Large Onion, chopped
  • 1 Large Garlic Clove, minced
  • 1/4 Cup All Purpose Flour
  • 1 3/4 Cup Chicken Broth
  • 2/3 Cup Milk (I used 2%, but any kind will work)
  • 1 Cup Frozen Peas
  • 1 Tsp Salt
  • 1/2 Tsp Black Pepper
  • 1 Tsp Fresh Thyme, chopped

Directions:

In a large bowl mix the flour and salt. Add the cold butter and shortening. Cut the butter and shortening into the flour mixture using a pastry cutter or two forks until the chunks of butter and shortening are the size of small peas.

Drizzle in the ice water and stir the mixture to bring the dough together. Continue to add water until the dough starts to clump and form a ball. Form the dough into a ball. Cut dough in half and form each half into discs. Wrap each disc tightly in plastic wrap, and chill in the fridge for at least 1 hour.

Preheat your oven to 450°F. Place the chicken breasts on a baking sheet and bake in the oven for 20 minutes or until the internal temperature of the chicken reaches 165°F. Set aside to cool.

In a large sauté pan melt the butter over medium low heat. Add the onions and garlic to the butter and cook for 2-3 minutes. Season onions and garlic with salt and pepper. Add carrots and celery, cook for 4-5 minutes.

Add flour to the pan to create a roux. Cook the flour for 2-3 minutes to prevent the filling from having a floury taste. Slowly add chicken broth to the roux, stirring constantly to prevent lumps. Once fully combined add the milk to the pan. Simmer the sauce until it become thick and coats the back of the spoon, about 5 minutes.

Chop the cooled chicken breasts. Add the chicken, frozen peas and thyme to the sauce and stir to combine. Set mixture aside.

Preheat the oven to 425°F. Remove your dough from the fridge. Roll out the pie dough into two discs. Carefully line your pie plate with one of the rolled out halves of dough. Pour the filling into the pie plate. Carefully place the top layer of dough on the filling. Using a fork or your fingers seal the edges of the pie dough. Cut a few slits in the top crust to allow steam to escape. Brush the top of the pie with the beaten egg.

Bake the pie for 30-40 minutes until the crust is golden brown. Set the pie aside to cool for 15 minutes before serving.

Adapted from Grandma’s Berry Pie and Sally’s Baking Addiction.

 

You may also like…