Salmon with Roasted Brussel Sprouts

This is a really weird week for me.  I only teach 3 out of the 5 days because tomorrow there is an ACT for the 11th graders so I am just proctoring and on Friday we have Student Led Conferences where students present about themselves to their parents.  It is a nice change of pace, but it gives a weird momentum to what we are working on in class.  Because of this, on Thursday, we are doing a "fun" activity where students are going to work in teams to investigate a "murder."  The idea is you can figure out the time of death of a body based on its rate of cooling.  I'm pretty excited to 1. see the students act out the murder story and 2. see them work together to solve a real world situation with math! 

Also, we are TEN DAYS away from closing and moving into our condo.  I can't believe it is finally so close! We have boxes EVERYWHERE (which Benny and Nigel are big fans of) and we still have so much more to do.  I am so excited!  

I just adore brussel sprouts.  They are super fantastic.  I was never a fan growing up because my mom didn't like them either! Now, both of us love them!  Go figure!

This dish is super duper easy to make and it has become one of my go-to dinners for a weeknight when I don't have a ton of time or feel tired after school.  All you do is throw everything onto a pan, stick it in the oven, and I make enough for a couple nights so that I have another dinner or lunch for school!  

Salmon with Roasted Brussel Sprouts

Ingredients:

2 pieces of teriyaki glazed salmon (5 oz each)

1/2 lb. brussel sprouts, halved

2 tbsp honey

2 tbsp dijon mustard

2 tsp garlic powder

2 tsp lemon juice

salt and pepper to taste

Directions:

1. Preheat oven to 400 and line a pan with tinfoil.  Lightly grease the tin foil

2. Place salmon on the pan and brussel sprouts around the salmon.  Sprinkle with salt, pepper, and garlic powder.  Drizzle with honey, mustard, and lemon juice.

3. Cook for about 15-20 minutes or until the salmon is done.  About halfway through, toss the brussel sprouts around so that they flip and don't stick. 

Enjoy :)

Triple Mustard Chicken and Brussel Sprouts

Today is Good Friday and I am pretty sure I am the only teacher in Chicago working today.

With that being said, I also only have about 1/2 my students in class today.  So, today is a pretty silly day.  The students are catching up on any work that they have going on and I have been able to catch up on all of my grading.  It is a nice and relaxing day, but I am really excited for it to be over.

Tonight, Wisconsin is playing in the sweet 16 basketball tournament.  I am not a huge sports fan, but since I went to Wisconsin for college and my cat is named after one of the players I am pretty excited.  We have big plans to order in some delicious pizza and then just sit around and watch the game.  I can't wait!

Last night, I made this delish chicken dinner.  I am trying to use up all of the food in our place because we are moving in two weeks!  I was inspired by THIS recipe and then I just adapted it to work for what I had lying around and what I wanted to get rid of.  The result was super yummy.  I just love brussel sprouts and they tasted so good alongside the chicken.  I just had some of the leftovers for lunch and it was just as amazing a day later!

Triple Mustard Chicken and Brussel Sprouts

Ingredients:

2 tbsp extra-virgin olive oil

3 chicken breasts (about 1.5 pounds)

1 tsp salt

1 tsp pepper

1 tsp garlic powder

1 tsp paprika

1 cup red wine

1 cup chicken stock (I actually used veggie stock)

2 tbsp honey mustard

2 tbsp dijon mustard

1 tbsp yellow mustard

2 tbsp honey

1 lb brussel sprouts, stems cut off and halved

Directions:1. Preheat oven to 400 and heat 2 tbsp of olive oil in a cast iron skillet over medium heat.

2. Wash chicken and pat dry with a paper towel.  Mix the spices in a small bowl and then sprinkle generous amounts of the spices over both sides of each piece of chicken.  Use your hands to rub in the spices.  

3. Place the chicken in your skillet and let cook for a few minutes on each side.  

4. Add in the red wine and let cook for another few minutes.  

5. In a small bowl, stir the stock, mustards, and honey.  Pour this over the chicken.  Then place the whole skillet (covered) in the oven for 15-17 minutes or until the chicken is cooked. 

6. Place the cooked chicken on a plate to rest.  Place the skillet (with the juices) back on the stove over medium heat.  Add in the brussel sprouts and allow to cook for about 8-10 minutes.  Serve with the chicken.

Enjoy :)

Beer Brussel Sprouts with Parmesan

Merry Christmas Eve!  I really love brussel sprouts and I figured that they are a pretty common Christmas table staple.  So I am going to share one of the more recent brussel sprout recipes I tried that I just loved.  

Bri is not a huge fan of brussel sprouts.  However, he tried these and said that he actually liked them.  That is how great this recipe is.  

In other news, last night I threw a little party for Bri and his brother's "50th Birthday."  They are twins who just turned 25 so I thought that it was cute to combine those ages and call it a 50th!  It was such a fun night.  A ton of our friends stopped by our place and we just hung out, had some good food, good drinks and it was a blast.  It was one of those nights where I am just so incredibly grateful for how many amazing people we have in our lives.  

Tonight we are headed to my family's Christmas Eve get together and I am excited for yet another evening full of fantastic people.  I hope that everyone out there also has a really lovely holiday season full of friends, family, and of course, good food!

Beer Brussel Sprouts with Parmesan

(adapted from The Homemade Haus)

Ingredients:

6 tbsp unsalted butter

2 lbs brussel sprouts, halved

5 cloves garlic, minced

8 oz beer (we used Revolution's Fist City #Chicago)

4 tbsp grated parmesan cheese

salt and pepper

Directions:

1. Place oven rack in the middle of the oven and turn the broiler on high.

2. In an oven-proof skillet, melt the butter over medium heat.  Once melted, add in the brussel sprouts and let cook for about 3 minutes.  Stir them and continue to cook for another 3-5 minutes stirring occasionally.

3. Add in the minced garlic and continue to cook for another few minutes.  Then add in the beer and let cook for another few minutes so that the brussel sprouts become tender.  

4. Sprinkle the parmesan over the top and place the pan under the broiler until the cheese starts to melt and the brussel sprouts brown a bit.  This took a few minutes and I always watch to make sure that nothing burns.  

Enjoy :) 

Vegetarian Brussel Sprout Carbonara

School has been going pretty well.  Yesterday, the students were all taking the ACT test and so I had a chance to catch up on some work! This made me feel slightly less overwhelmed.  Now, when I say overwhelmed, I mean I am just really busy.  I am also really happy!  I can't wait to get cheerleading started and I feel like I am finally getting a good grasp on what I need to do for my classes.  I have a ton to do this weekend, but I think I am in a really good place over all!

One of my favorite parts about my new schedule is that I am able to work out before school.  I still wake up at the same time that I would have in order to commute to my old school, but since my commute is 1 hour (I KNOW!) shorter, I am able to get in a workout and a shower before heading over to school. This means that when I come home, I have more time to actually make dinner because I already did my workout!

Vegetarian Brussel Sprout Carbonara was one of the meals I was able to make when I got home from school.  I was inspired by the recipe over at Skinny Taste, and then I adapted it to make it vegetarian.  It was very yummy.  I loved the combination of the brussel sprouts with the parmesan pasta.  Plus, there was plenty for me and Bri to have for dinner as well as leftovers to bring for lunch.  It was a great weeknight meal!

Vegetarian Brussel Sprout Carbonara

Ingredients:
2 eggs
3/4 parmesan cheese, shredded
a handful of basil, chopped
1/4 tsp red pepper flakes
12 oz whole wheat spaghetti pasta
2 tbsp olive oil
2 cloves garlic, minced
1 shallot, chopped
12 oz shaved brussel sprouts
salt and pepper, to taste

Directions:
1. In a small bowl, whisk the eggs.  Add in 1/2 cup of the parmesan cheese, basil, and red pepper flakes.
2. Bring a large pot of water to boiling and cook pasta according to directions until al dente.  Reserve 1 cup of pasta water.  Drain and set aside.
3. While pasta is boiling, in a separate, large skillet, heat olive oil over medium heat.  Add in the garlic, shallots, and brussel sprouts.  Cook for about 10 minutes or until brussel sprouts start to soften and brown.
4. Add the drained pasta to the skillet.
5. With the reserved pasta water, spoon a few tbsp at a time into the egg mixture mixing well.  Do this until about 1/4 of the water has been added.  Then, add the egg mixture to the skillet and toss with the pasta and brussel sprouts.  Add more pasta water if needed.  Finish with sprinkling the remaining parmesan cheese over the top.

Enjoy :)

Dinner for Two: Roasted Brussel Sprouts with Parmesan Risotto

It's another Wedding Planning Wednesday!  We haven't made much progress lately because we have tons of time.  The latest development in our wedding plans was that we found a photographer!  There are so many to choose from, but the portfolio's we saw online looked great and when we met with the guy he seemed awesome.  We get an engagement shoot included in our deal and I am excited to test out the photography experience through this!  I will obviously be sharing details later on so stay tuned! 

The weather has been so wonderful lately! Chicago is an awesome place to be when it is nice out.  Bri and I have already taken advantage of walking to dinner and going to a baseball game.  We went to a cubs game last weekend and it was so much fun.  Tonight, my little bro is in town and we are going to another baseball game! I am very excited about this.  Now that my grad classes are done and school is winding down, it feels great to enjoy the nice weather and relax.  

I also have more time to cook!  This week I am planning on making some veggie enchiladas and cream cheese brownies.  I have been craving both foods and I have all the supplies I need!  But first, I am going to tell you about a dish that I made a while back: Roasted Brussel Sprouts with Parmesan Risotto.  This was a great dinner for me and Bri.  It made enough food for two people and it was quick.  Therefore, this is the perfect date-night dinner.  First, I roasted some brussel sprouts in the oven, and then I mixed it into some homemade parmesan risotto.  Everything was really tasty.  I am obsessed with brussel sprouts so this dish made me super happy.  

Roasted Brussel Sprouts with Parmesan Risotto

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Ingredients:

1 lb brussel sprouts, peeled and halved

3 tbsp olive oil, divided

salt and pepper

1 tsp garlic powder

1 tsp chilli powder

1 small onion, chopped

2 cups Arborio rice

2 cloves garlic, minced

4 cups vegetable broth

1/2 cup white wine

1/2 cup grated parmesan cheese

Directions:

1. Heat oven to 350 degrees.

2. Pour 1 tbsp of olive oil on a baking sheet and spread out halved brussel sprouts over the sheet.   Sprinkle salt, pepper, garlic powder, and chili powder over the sprouts.  Use a spoon to toss the sprouts and make sure they become coated with olive oil and seasonings.  Place in oven and cook for 20-30 minutes.  Check every 10 minutes and flip the sprouts about half way through cooking.  Remove from oven.

3. While the sprouts are cooking, pour vegetable broth in a medium sized saucepan and heat over medium heat.  

4. In a separate large saucepan, heat the rest of the olive oil over medium heat.  Add in the chopped onion and garlic and cook for about 5 minutes.  Add in the arborio rice and toss with the onion and garlic.  Let cook for another 2 minutes.  Then, add in the wine and cook until the rice has absorbed all the wine.

5.  Add in 1/4 cup of vegetable broth and stir until it is absorbed by the rice.  Continue doing this for about 20 minutes or until the rice is done.  Stir in the parmesan cheese and brussel sprouts.  

Enjoy :)

Winter Squash and Brussel Spout Salad with Honey Dijon Balsamic Vinaigrette

Our trip to Cancun was absolutely amazing.  We didn't do much and it was amazing.  Plus, I actually got some color on my uber-pale arms and I look like I actually traveled somewhere!

Now, it is time to come home from this beautiful place.  After days of laying by the pool, yoga on the beach, countless, delish margaritas, and a trip to Tulum to see some historic ruins, I feel like I am finally ready to return to reality...

Actually, that's a lie.  I love it here and we have had such an amazing time.  I know that you can't do "nothing" forever, but I could probably handle a few more days :).  The real reason I can't wait to come home is; Benny.  Yes, I miss my cat!  I am also pretty excited to see my family for some fun Christmas Eve celebrations.  However, I just notice that it is 81 and party cloudy here and 36 with thundersnow in the forecast there.  Yuck.

Today, I wanted to share one of my favorite salads to make with some typical winter ingredients.  I love roasting some squash and Brussel sprouts and then throwing them on top of a bed of greens for a yummy school, lunch salad.  I could also use a few days of this salad as a detox for all the crazy eating I've done in Cancun...

Winter Squash and Brussel Sprout Salad with Honey Dijon Balsamic Vinaigrette

Ingredients:
1 cup Brussel sprouts, peeled and cut in half
1 cup Butternut squash, cubed
olive oil
salt and pepper
chili powder
1 bag of baby spinach
1/4 cup dried cranberries
1/4 cup almonds (or other favorite nut)
1/4 cup feta cheese (or other favorite cheese)
Dressing:
2 tbsp lemon juice
1/4 cup balsamic vinegar
2 tbsp dijon mustard
1 tbsp honey
olive oil

Directions:
1. Preheat oven to 350 and spray a baking pan with oil.
2. In a large bowl, place prepared squash and sprouts.  Drizzle with a few tbsp of olive oil and sprinkle with salt, pepper, and chili powder, to taste.  Spread out on baking sheet and place in oven for about 30 minutes.  Toss after 15 and 30 and continue to cook longer if you would like softer veggies.  Remove from oven and let cool.
3. For the dressing, whisk together the lemon juice, vinegar, mustard and honey.  Season with salt as needed and drizzle in about a tbsp of olive oil while whisking.  Add more olive oil if you want.
4. Place spinach leaves in bowl.  Toss with the cranberries, almonds, feta and veggies.  Use as many ingredients as you want here, its your salad!  Flavor with dressing (again, as much as you want!)

Enjoy :)

Vegetarian Brussels Sprouts Lasagna

Happy first day of summer!  I always loved June 21st because it is the first day of summer, the longest day of the year, and exactly one month until my birthday!  So far, summer is off to a great start.  I just finished my first week of camp!  This summer, I am the director of three of the day camps and while my days are very hectic, I love what I am doing because I get to spend so much time outdoors or playing with the kiddos.  It's a lot of fun even when I feel a little stressed.

I also just finished my second week of marathon training! This week I ran a total of 17 miles and I am feeling really good! I am running the Chicago Marathon in October and I am running with an organization called Access Living.  To find out more, please check out my page: https://sites.google.com/site/teamaccessliving2014/accesslivingchicagomarathonrunners/jodie-berman

Today, I have a fun lasagna recipe to share.  I am not going to post the full recipe here since I want you all to go to the blog where I found it.  I did make a few changes though, instead of 2% or whole milk, I used skim because that is what I had on hand, and I also used a light ricotta cheese.  Otherwise, I followed the recipe to a T and and it turned out amazing! I made it for me and Bri and we were both huge fans.  (Even Bri who is not the biggest mushroom fan!).  So, without further ado, click here for the recipe: Vegetarian Brussels Sprouts Lasagna

I hope that everyone's summer is off to an amazing start!  Enjoy that beautiful weather :)

Vegetable Pot Pie with Sweet Potato Biscuits

Here I am again on a Sunday where I actually get a moment to breathe.  However, this Sunday has been particularly busy since I have so much to do!  I can't believe I've gotten so busy!  This coming week of school will actually be my first week with 5 days of teaching.  Sorta funny isn't it?  We started with a 3 day week, then there was Labor Day and that meant a 4 day week, and then we had a full week with assessment days so I really only taught 4 days.  This week, however, is totally normal.

I have a lot planned for this week and I spent the entire morning typing out my lesson plans, printing off exit tickets, and uploading warm ups and other activities to my school account.  I feel pretty prepared and that makes me feel good.  Also, I like planning an entire week at a time because it ensures that I know where the students are going during the week and where they should be by the end of the week.  This isn't to say that I'm not open to changing my lessons as I go along.  I am constantly adapting plans and changing them from class to class or day to day.  What works in one class may not work in another and that means I have to be flexible.  Lately, I have also been getting visitors in my classes.  My Division Chair has observed a few of my classes and this week the teacher in charge of the mentor program is coming to observe.  This added feedback makes me feel stressed out, but it is very helpful and I keep telling myself to stay calm and open minded.  I can't wait to see how everything goes!

The meal I have to share today was made a while ago, but it was super yummy and I just couldn't forget about it.  I was craving comfort food, Bri is a vegetarian, and I wanted to make something that would last a while.  So, I found this awesome recipe for a Vegetarian Pot Pie, I adapted it to be lightened up, and I made the Sweet Potato Biscuits to go on top.  It was a delicious casserole meal and it was jam packed with veggies!

Vegetable Pot Pie with Sweet Potato Biscuits

Ingredients:
Sweet Potato Biscuits:
1 medium sweet potato
1 cup whole wheat flour
3/4 cup all purpose flour
1 tbsp brown sugar
2 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
7 tbsp cold, unsalted butter, cut into cubes
1 tbsp white vinegar
1 cup skim milk
Pot Pie:
1 1/2 lbs. brussel sprouts, cleaned, trimmed, and cut in half
1 cup frozen peas
1/2 lb. pearl onions, blanced and peeled
1 heal cauliflower, cut into 1 inch pieces
22 sage leaves
8 thyme sprigs
olive oil
salt and pepper
2 1/2 cups skim milk
1/4 cup chopped onion
4 tbsp unsalted butter
1/4 cup whole wheat flour
1/2 cup cream
nutmeg
1 egg

Directions:
1. Prepare the sweet potato biscuits: Microwave the sweet potato on high until it can be easily pierced with a fork.  Peel the potato and mash into a bowl.  Set aside.
2. Pour the vinegar into the bottom of a liquid measuring cup.  Fill with milk until you reach the 1 cup line.  Let sit for 5 minutes (this is a buttermilk substitute).  
3. In a food processor, process the flours, brown sugar, baking soda, baking powder and salt. Continue to pulse as you add in the butter until the mixture is crumbly.  Add in the sweet potato and then slowly pour in the buttermilk until the mixture forms into a ball.
4.  Roll out the dough on a well-floured surface until 1/2 inch thick.  Use a cookie cutter or biscuit cutter to cut out 12 circles.  Re-roll the dough as needed. Set circles aside.

5. Prep all the veggies. To blanch the onions, let them boil in water for 3 minutes.  Drain and remove skins.
6. Preheat oven to 425.  Place cauliflower, brussel sprouts, and onions in a 13 by 9 inch pan.  Drizzle with olive oil and season with salt and pepper.  Add 6 sage leaves and 4 thyme sprigs.  Let roast in the oven for 30 minutes.  Remove from oven, throw away sage/thyme and reduce the oven heat to 375.

7. In a medium saucepan, combine the milk, onion, 6 sage leaves, and 2 thyme sprigs.  Let simmer, covered for 15 minutes.  Strain the milk into a bowl, discard the onion, sage, and thyme.
8. In the same saucepan, melt the butter.  Add the flour and whisk over medium heat for 2 minutes.  Add in the milk and continue to whisk until mixture thickens, 10-15 minutes.  Chop two sage leaves and the remaining two thyme sprigs.  Add the chopped sage, thyme, and cream to the milk mixture.  Season with nutmeg.  Pour over the veggies in the 13 by 9 inch pan.  Add in the frozen peas.

9.  Place the 12 un-cooked biscuits over the vegetable mixture.  Press 1 sage leaf into each biscuit.  In a small bowl, beat the egg and then brush a little over each biscuit.  Place in oven and bake for 20 minutes or until biscuits are lightly browned and puffy.

Enjoy :)

Roasted Potatoes and Brussel Sprouts

This semester has been so hectic for me.  When I saw that I had a chance to leave for a weekend, I got really excited! I decided to visit Bri in St. Louis for the weekend and it worked out that my best friend, Michael's group would have their fall show while I was in town! In order to get in at a good time, I was going to have to leave pretty early on Friday.  So, I drove to Chicago Thursday night to see my family acapella because then I would be able to leave earlier on Friday and have a slightly shorter drive.  Plus, I really wanted to see my parents!

Thursday was great!  After my Methods class, I drove home.  As soon as I got home, we went out to dinner at the Cheesecake Factory and then had Swirlcup for dessert.  It was a great evening and I really loved getting to see my parents.  My mom and I watched Grey's Anatomy and Glee and I was able to pick up some stuff that I needed to take back to school.

Friday morning, I woke up and went for a great 5 mile run, showered, and then got ready to get on the road to St. Louis.  I arrived around 3:30 and then Bri and I met up with his friends around 5:30 for dinner at the Fountain.  This is Bri's favorite restaurant.  They have great food and amazing desserts.  Bri tried their Thin Mint Martini which is made with mint ice cream and I had the NuttyIrishman for my dessert.  Coffee ice cream, hot fudge, and pecans.  Yum!  It was a really fun evening.  I can't wait for tomorrow!

Today's recipe is all about veggies.  It is a fantastic side dish and will look great on the holiday table.  I made this for my sister's Thanksgiving, but I'm probably going to be making it again for my Aunt's Christmas party.  I found a recipe on the Food Network that was all about roasting potatoes and then I adapted it to incorporate brussel sprouts as well.  Brussel sprouts are great because they are in season and they add awesome color to your dish.  This dish was super yummy and a huge hit!

Roasted Potatoes and Brussel Sprouts (adapted from this recipe)

Ingredients:
3 lbs. russet potatoes
3 lbs. red potatos
4 lbs. sweet potatoes
5 lbs brussel sprouts
3-4 tbsp canola oil
kosher salt and freshly ground black pepper
1 1/2 cups unsalted butter, softened
3 tbsp fresh parsley, chopped
3 tbsp fresh thyme, chopped
1 1/2 tbsp fresh rosemary, chopped

Directions:
1. Preheat oven to 400 degrees.
2.  Wash the potatoes and chop into 2-inch thick pieces.  Place in a pot, cover with water and let boil for 10 minutes.  Drain potatoes and spread them out on a baking pan in one layer.  Drizzle 2 tbsp of canola oil and sprinkle with salt and pepper.  Toss the potatoes to combine and then spread them back out. Place in the oven for 40-45 minutes or until potatoes are crisp.
3.  Wash the brussel sprouts and cut off the white ends.  Remove any yellow leaves.  Place on another baking sheet in one layer and drizzle the rest of the canola oil, salt, and pepper over the sprouts.  Toss the combine.  Place in the oven for about 30 minutes or until sprouts get crispy.
4.  While your veggies are roasting, mix the butter with the parsley, thyme, and rosemary.  Season with salt and pepper to taste.  Place in a container and refrigerate until you are ready to serve the dish.
5.  When the veggies are done, place in your serving dish.  When ready to serve, make sure they are warm and then drop spoonfuls of the butter into the veggies so that it melts.  Toss to combine and serve!

Enjoy :)