Brussel Sprouts with Pistachios

Since brussel sprouts are now in season, I've made this side dish twice these past couple weeks. The first time I followed the recipe as written, but the second time I left out the red pepper flakes and used olive oil instead of butter, and we both liked it much better than way. Once the prepping of the brussel sprouts is done, it's really a very easy side dish that comes together quickly. Last night it went absolutely wonderfully with one of our favorite dishes, chicken piccata with egg noodles.

Brussel Sprouts with Pistachios
adapted from Katie Brown

Ingredients:
1 T olive oil
1/2 yellow onion, minced
1/2 cup unsalted shelled pistachios
20 Brussels sprouts, ends trimmed and leaves separated (or cut into quarters)
1 tablespoon fresh lemon juice
2 tablespoons grated parmesan cheese (optional)

Directions:
In a large skillet, heat oil. Add the onions and sauté until transparent. Add pistachios sauté about 3 minutes.
3. Toss in the Brussels sprouts and cook until they become bright green and slightly tender, about 5 minutes, adding lemon juice after 2 minutes. Season with salt and serve. If using the parmesan cheese, sprinkle over the salad just before serving.

This Week's Meal Plan

Sorry, no great organic shopping deals this week!

I picked up a lot of food at Trader Joe's, so no coupons there! I got plenty of fresh fruit and veggies, bread, beans, tortilla chips, peanuts, dried cranberries, cheese, and chocolate chips. My total was a bit over $40, but I paid nothing because I had a gift card - it was our favorite Christmas gift from my parents last year, so we asked for it again!

I also got a few random items from a local market, and then used a $10 off $50 coupon to stock up on chicken at another store (I have been buying organic Smart Chicken - I highly recommend them!). So overall I spent about $55 (but really about $95, because of the gift card).

Plan for dinners this week is:
brown rice with black beans (twice)
pad thai with winter fruit salad (twice)
raspberry balsamic chicken with rice and brussel sprouts with pistachios
wagonwheel taco pasta salad with chips and fresh guacamole
chicken parmesan burgers with sweet potato fries

Brown Rice with Black Beans

This dish was a great meal on it's own, and very inexpensive! I used corn and peppers I froze from our CSA.

Brown Rice with Black Beans
Annie's Eats

Ingredients:
4 tsp. olive oil
1 cup onion, chopped fine
1 red bell pepper, chopped fine
3 cloves garlic, minced
1 cup low-sodium chicken broth
2¼ cups water
1½ cups long-grain brown rice
1 tsp. salt
1-2 (15 oz.) cans black beans, drained and rinsed
¾ cup corn kernels (fresh from cob, or frozen and thawed)
¼ cup chopped fresh cilantro
¼ tsp. ground black pepper
Optional toppings: fresh lime, cheese, salsa, avocado

Directions:
Preheat the oven to 375° F. Adjust an oven rack to the middle position. Heat the oil in a large Dutch oven over medium heat until shimmering. Add the onion and bell pepper to the pan and cook, stirring occasionally, until well browned and tender, about 12-14 minutes. Stir in the garlic and cook just until fragrant, about 30 seconds.

Add the chicken broth and water to the pan. Bring the mixture to a boil. Remove the pot from the heat, stir in the rice and salt, and cover. Bake until the rice is tender, 65-70 minutes.

Remove the pot from the oven and uncover. Fluff the rice with a fork, stir in the beans and corn, and replace the lid. Let stand for 5 minutes. Mix in the cilantro and black pepper. Serve with toppings of choice.

Kalamata Lemon Chicken with Orzo

The owners of the condo we are now renting left a few things behind, one of which is a lovely Better Homes and Gardens cookbook, which I of course perused on our first night here.

This recipe caught my eye, since we basically had all the ingredients needed. It was very easy to prepare, and a nice comforting meal for a chilly winter night. I added in some onion, and next time I made add in a few capers at the end to give a bit more bite.

Kalamata Lemon Chicken with Orzo
adapted from Better Homes and Gardens Annual Recipes 2005

Ingredients:
1 lb skinless, boneless chicken thighs (or breasts)
1/2 onion, chopped
1 T olive oil
2/3 c dried orzo
1/2 c pittd kalamata olives
14 oz chicken broth
1/2 of a lemon, cut into wedges
1 T lemon juice
1 t dried Greek seasoning
pinch of salt and fresh pepper
fresh oregano and capers for garnish (optional)

Directions:
Preheat oven to 400 degrees. In a dutch oven, heat oil and brown chicken and onion for about 5 minutes. Stir in orzo, olives, broth, lemon wedges and juice, seasoning, salt, and pepper. Cover and bake for 30-35 minutes until chicken reaches 170 degres. If desired, serve with snipped fresh oregano and capers.

Spicy Sausage Pasta

I love a pasta dish with lots of spice and flavor, and this one is no exception. This recipe was perfect for a weekday meal, and we have enough leftovers to last us another dinner. This pasta dish will definitely become a staple in our house!

I couldn't find an organic chicken or turkey sausage, so I bought the Hans All Natural one at Whole Foods (and there is currently a $1 off coupon in the Whole Deal book).

Spicy Sausage Pasta
Adapted from Good Things Catered

Ingredients:
1/2-3/4 lb orecchiette, or pasta of choice
2 tsp extra virgin olive oil
1 medium yellow onion, diced
1 t dried thyme
1 t dried oregano
12 oz. spicy turkey or chicken sausage, sliced
1/4 tsp red pepper flakes
3 cloves fresh garlic, diced finely
1/4 c. water
1- 14.5 oz can diced tomatoes in juice
1- 8oz can tomato sauce
3 c. fresh spinach, thick chiffonade
2 t balsamic vinegar
freshly grated parmesan

Directions:
Cook pasta in boiling water. Meanwhile, heat oil in a large pan. Add onion and cook about 10 minutes or until starting to brown. Add thyme,orgeano and sliced sausage and cook 5 more minutes. Add red pepper flakes and garlic and cook 1 minute more. Deglaze the pan with the water, and add in tomatoes and tomato sauce. Add spinach and balsamic vinegar, and cook until spinach is wilted. Add cooked pasta to pan and stir. Serve with freshly grated parmesan.

Shopping Trips 1/08/10

I finally got back to the grocery store today, after moving into our new place and then going to a conference this past week. I spent a bit more than normal, since I hadn't done a big trip since before Christmas.

At one local store, I bought a bunch of fruit (oranges, bananas, apples, pomegranate), local milk, Kashi cereal (sale 2 for $5) and Cascadian Farms granola bars (didn't have coupons but they were on sale 3 for $5...only bought 6 boxes because they are expiring soon). I spent $33.15 there.

At Whole Foods, I was able to use coupons from the new Whole Deal book for the chicken sausage, eggs, and yogurt. The ravioli/gnocchi was on sale 2 for $6. My total there, with a $10 off coupon, was $42.73

Meal plans for this week include Pappa al Pomodoro soup, cheese quesadillas with beans/corn/salsa, chicken sausage pasta for 2 nights, and kalamata lemon chicken with orzo. This weekend is both my husband's birthday (which is why I bought cake mix) and our first wedding anniversary, so we'll spend most of the weekend eating out! I'll also be making the pomegranate and orange salad again for lunches, since I've been enjoying it so much, and I plan on baking cranberry muffins.

New Year, New Kitchen!

It's a brand new year, and I have a brand new kitchen! My husband and I have been very busy over New Years Eve and Day, moving from our cramped 1 bedroom apartment into a 2 bedroom, 2 bathroom condo just a couple miles away. Not only is our new place much much nicer than the old one, but our rent is the same as we were paying before! Talk about a great start to 2010!

In addition to enjoying the extra storage space, gas fireplace, jacuzzi tub and finally having our own washer and dryer, I am super excited about our new kitchen! It has some features that I really like (more counter space, nice tile, newer appliances) and some that I don't (electric stove - I prefer gas for better heat control), but I'm sure that either way it will be a nice change.

Now, if only I could have the chance to actually get in there and cook! Yes, two days after moving into our new home, my husband and I left for a conference - he is here as part of his grad school work, I am here to see the sites and visit nearby friends and family. That being said, I will be back in a few days - very much looking forward to going grocery shopping and finding my way around our new kitchen!