Inspired by a side my friend ordered at Westside Local in Kansas City this past weekend, I decided to try to recreate the dish. Here is my attempt! I think it would go well with many dishes, including grilled salmon or a veggie burger, but it is also very filling and can hold its own. The sweetness of the maple syrup is tempered by the bite of red wine vinegar and dijon mustard and creamy earthiness of the tahini. The slivered almonds bring a really nice crunch to an otherwise softer salad. And if you don’t care for brussels sprouts, halve the suggested portion below, but please oh please try them in this salad– you may find that you actually love them prepared this way!

Ingredients

• 3 cups curly kale, rinsed, tough stems removed, and chopped finely
• 2 cups finely shredded brussels sprout leaves (do this with a very sharp knife)
• 1/4 cup freshly grated parmesan
• 1/4 cup slivered almonds
• 1/4 cup crumbled bacon (optional)
• 2 Tbsp olive oil
• salt & pepper to taste
• tahini maple dressing (see below)

Tahini Maple Dressing

• 2 Tbsp red wine vinegar
• 2 Tbsp olive oil
• 2 Tbsp pure maple syrup
• 1 Tbsp sesame tahini
• 1/2 tsp dijon mustard

Place shaved brussels sprout leaves in a baking dish with olive oil and salt & pepper and toss until coated. Bake at 400 for 15 minutes, or until brussels sprouts look like this (some crispy pieces; some tender):

While they are baking, make the vinaigrette. Whisk together the red wine vinegar, olive oil, maple syrup, tahini, and mustard until smooth.

Remove brussels sprouts from oven and immediately place kale on top to steam slightly:

Toss sprouts and kale together, then top with vinaigrette and toss again. Top salad with bacon, slivered almonds, and parmesan and serve warm or at room temperature (or just throw all ingredients into a big bowl, mix, and serve). Enjoy!

This past weekend I tried out a new recipe, and it was such a tasty dish that I wanted to share it: an inexpensive savory dish that results in a tender, fall-off-the-bone chicken complimented by the sweet acidic bite of tomatoes, shallots, garlic, and red wine vinegar. It’s a dish that takes time, as do most of the recipes I post… I can certainly not claim to be the go-to quick meal blogger, but I guess I never claimed to be! This is a dish that is best prepared on a weekend if you are, as we were, stuck indoors while snow falls in heavy abundance outside your window. Slow food. But worth the wait.

Our thyme had blossomed! What a lovely spring surprise, while mother nature gave us the middle finger with 8 inches of snow… she’s a crazy lady, isn’t she?

Vinegar-Braised Chicken

• About 3 lbs bone-in chicken pieces, preferably dark meat (we used free-range, organic chicken thighs, which were roughly $6.50 for 3 lbs!)
• 2 1/2 tsp. kosher salt, divided
• 1 1/2 Tbsp extra-virgin olive oil
• 1/3 cup finely chopped shallots
• 1 1/2 cups red wine vinegar
• 1 cup chicken broth
• 2 Tbsp tomato paste
• 1 – 2 cups canned whole peeled plum tomatoes, drained and quartered
• 6 cloves garlic
• 4 sprigs fresh thyme
• 3 bay leaves
• 2 Tbsp. finely chopped parsley

Preheat oven to 300. Season chicken with 2 tsp. salt (He suggests seasoning the chicken with salt a day in advance if you can). Heat oil in a 5 – 6-quart Dutch oven or wide, ovenproof pot over medium-high heat. Arrange half the chicken in a pot in a single layer and cook, turning once, until golden brown, 12 – 15 minutes. Transfer to a plate and repeat with remaining chicken.

Add shallots and cook, stirring occasionally, until golden, about 2 minutes. Add vinegar and cook until much of the acrid aroma has dissipated, about 10 minutes (sorry, but this will likely make your house smell of vinegar!). Add broth and 1/2 cup water, bring to a vigorous simmer, and cook until slightly reduced, another 10 minutes or so.

Whisk in tomato paste and remaining 1/2 tsp salt. Add tomatoes, then arrange chicken in pot, skin side up, pouring any accumulated juices from plate. Tuck garlic, thyme, and bay leaves in liquid. Cover pot snugly with foil, then lid, and transfer to oven. Cook 1 hour 20 minutes until chicken is very tender.

Let rest 15 – 30 minutes; discard thyme and bay leaves. Scatter parsley on top and serve.

Makes 6 servings– and leftovers are delicious!

I recommend serving this with a starch to cut the acidity. Roasted potatoes would be perfect!

I’ve never been much of a breakfast person. Unless you count brunch, and then I’m in– bring on the french toast, eggs benedict (or eggs anything, for that matter), crepes, you name it. But when it’s early and I need to eat something before rushing off for the morning, this has been on rotation.

Greek yogurt (this brand: Greek Gods, honey), fresh strawberries, and a tablespoon of ground chia seeds. It’s sweet enough, and very filling, chock full of protein (chia seeds are an amazing super food: full of essential fatty acids which most of us do not get enough of- check out benefits of chia seeds here). Chia seeds are basically tasteless, and when ground into a powder, the nutrients are easier for your body to absorb. The bit of fat from the yogurt satiates me and helps me feel full a lot longer.

Are you a breakfast person?  My other go-to is really simple and really good: smashed avocado on a piece of toast with sea salt sprinkled on top. Soooo good! What’s for breakfast at your house?

Ah, cream puffs! The dessert that impresses everyone, yet is easy enough for anyone to make! Really! I used pre-made chocolate sauce (King’s Cupboard from Whole Foods) and sprinkled a dusting of powdered sugar on top to make them look extra fancy. Here is my recipe:

Cream Puffs (makes about 12 pastries)

• 1/2 cup water
• 1/2 stick butter (1/4 cup)
• 1/2 cup flour
• 2 eggs

Bring water and butter to a boil in saucepan and add flour all at once, stirring rapidly over low heat until mixture forms a ball and leaves sides of pan. Remove from heat and allow to cool slightly.

Add unbeaten eggs, one at a time, beating thoroughly with a whisk after each addition.

Drop by tablespoons onto lightly oiled baking sheet about 2 inches apart. Bake at 450 degrees for 15 minutes, then, without removing or opening the door to the oven, reduce heat to 350 and bake another 20 minutes. When cool, cut a slit in the top or side of each puff and fill with the following filling:

Filling

• 1/2 cup sugar
• 2 Tbsp flour
• 2 Tbsp corn starch
• 1 1/2 cups whole milk
• 1 beaten egg plus one egg yolk
• 1 tsp vanilla

Whisk together sugar, flour, and cornstarch in a small saucepan. Gradually stir in milk. Cook, stirring constantly, until mixture boils and thickens. Stir a bit of the hot mixture into eggs, then return the egg mixture to the hot mixture, stirring constantly until you bring it to just boiling again. Cool. Add vanilla, then chill in refrigerator for at least 30 minutes.

Spoon filling into a pastry bag (I use a ziplock sandwich bag then cut a small hole in one corner for the same effect), then squeeze filling into each of the puffs. Eat any extra filling before your kids find out you have it.

Melt about 3 Tbsp chocolate sauce and drizzle on top of cream puffs. Sift a bit of powdered sugar on top, if you please! Store in the refrigerator until ready to serve.

Mmmm… I wish I had one right now!

Stuffed shells before baking

I think I’m on an Italian kick lately. First the meatballs, now stuffed shells! Against all common sense, my boys refused to eat this, but it was a favorite of mine (and my siblings) as a child. I altered the recipe a bit to make a delightful comfort food for a winter meal!

Stuffed Shells

Ingredients

• 1 lb handmade ricotta (Whole Foods sells this, or you could make your own)
• 1 8-oz package cream cheese (room temperature)
• 2 eggs
• 1 package jumbo shell pasta
• 1 jar of your favorite tomato sauce
• 2 cups shredded mozzarella cheese
• 1/4 cup freshly grated parmesan cheese

Cook and drain pasta according to directions on package (boil for about 9 minutes).

While pasta is boiling, combine ricotta, cream cheese, eggs, and 1 1/2 cups mozzarella cheese until blended. In a large baking dish, pour most of the jar of tomato sauce, covering the bottom of the dish. Set aside about half a cup to spoon on top.

Once the pasta is cooked, drain and run cool water over the pasta to stop it from cooking further (you don’t want mushy pasta!). Strain all the water, being sure to shake it up a few times so the trapped water drains out.

Spoon filling into each of the shells, then place onto tomato sauce. Repeat until all the filling is gone, or you run out of room in your dish. Spoon the remainder of the sauce on top of the shells, then the remainder of the mozzarella cheese and parmesan. Cover with foil and store in the fridge until ready to bake. If you bake right away, place into preheated 350 degree oven and bake for 20 minutes, until cheese has melted and insides are hot (if you decide to bake later, you will want to leave it in for a bit longer– about 30 minutes).

Enjoy with some crusty garlic bread and a big spinach salad!