Brussels Sprout Chips

As a compulsive snacker, I try to find and create guilt-free recipes so I don't feel weighed down during the day after a few rounds of snacking. Although I am a fan of kale chips, I am never truly satisfied with the thin flaky crisps I am left with after baking. Brussels sprouts are a bit more dense and give a great flavor when roasted. Just a heads up --  they will still be a bit soft in the center if you want to keep that bright green color. If you like them crispy throughout, leave them in the over a few minutes longer. They will be much darker but also much crunchier.

Ingredients:
1 bunch brussels sprouts
cooking spray
1 tsp salt
1 tsp pepper
1 tsp garlic powder
1 tsp onion powder
pinch cayenne

Chicken and Tomatillo Skillet

Dear Garbage Disposals,

I miss you.

Sincerely,

Megan

Living in New York City, one of the hardest things I have had to come to terms with is cooking in a small kitchen and cleaning in a small sink. Pots and pans pile up by the minute, and my tiny sink overflows before my eyes. Not only is it hard to clean, but the draining system boggles my mind. One little food particle will clog it up creating a murky pool of water that requires me to blindly fish out whatever is causing the clog. Whenever I can make a meal using one pot or pan is always a bonus. Although this recipe does require a blender as well, the cleanup was so easy I consider it a one-pan meal. This meal is so versatile it can really be used with any protein you have available.

Ingredients:
4 large tomatillos, husks removed
1 small onion, peeled and cut in half
2 cloves garlic, peeled
1 jalapeno, seeded
1 tbsp cumin
2 tsp salt
juice of 1 lime
1 tbsp olive oil
1 lb boneless skinless chicken breast
1/2 cup shredded Jack cheese

My Favorite Breakfast

Like many people out there, I don't wake up super hungry in the morning, yet I always want to start my day with something nutritious. I have become addicted to having sliced apples with fresh ground almond butter for a few years now. It's sweet, salty and fills me up just enough. Almond butter can get pretty pricey, however, I started to get the ground almond butter that you grind yourself from Whole Foods and it is definitely more reasonable. I used to get my almond butter from Trader Joe's (as did millions of others which is why they were always sold out) but after the great Almond shortage of 2012, they started carrying less of my favorite Unsalted Creamy Almond Butter and I had to make the switch.

Shrimp Tacos with PIckled Cabbage and Guacamole

I usually never know what I am going to cook for dinner until I get to the supermarket. Being inspired by the ingredients around me is the most satisfying way to cook. Since the weather has been a cool 10 degrees for what seems like the last 3 months, I have been veering toward warm comfort foods like soups and pastas lately. However, this time I thought I would send some Spring vibes out into the universe in hopes of some warmer weather.

One of my absolute favorite foods to eat in the Spring are fish tacos. The bright guacamole and acidic cabbage is the perfect balance to any fish, or in this case shrimp.

Ingredients:
Shrimp:
3/4 lb shrimp, peeled and de-veined
1 tsp salt
1 tsp garlic powder
1 tsp onion powder
1/2 tsp pepper
2 tsp lime juice
1 tsp olive oil
Cabbage:
1 cup shredded red cabbage
1/4 cup white vinegar
1/4 cup sugar
Guacamole
1 ripe avocado
1/2 tsp salt
2 tsp lime juice
1 tsp cumin
1 tbsp finely chopped cilantro
1/4 cup chopped tomato
2 tbsp finely chopped red onion

(Kind of) Easy Miso Ramen

There is no shortage of amazing Ramen in this city. In my attempt to create a Ramen on par with that of the ones I love, I began my research. I knew developing such flavors would not be simple, but I did not realize (until about 2 minutes into looking) that a traditional Ramen takes about 3 days to make. I decided to break down some of the recipes and create some short cuts that would end in the desired Umami flavor I was looking for. Although this is just my first attempt (of many to come), I think I was able to reach a pretty enjoyable result.

Ingredients:
2 lb boneless pork shoulder
1 tbsp salt
1 tbsp sugar
2 tbsp toasted sesame oil, separated
1 bunch scallions, sliced, white and green parts separated
4 cloves garlic, minced
1 tbsp ginger
5 cups low sodium chicken stock
4 tbsp white miso paste
2 tbsp low sodium soy sauce
4 ounces angel hair or Ramen noodles
1 tbsp olive oil
4 oz sliced mushrooms (i used a mix of Crimini and Shitake
1 poached egg (optional)

1. Heat oven to 500 F degrees. Rub pork shoulder with salt and sugar. 
2. In a large pot or Dutch oven, heat 1 tbsp oil. Add pork and brown all sides of the meat. Remove pork and place in a baking dish. Roast for 15 min then reduce heat to 350 degrees F and roast for another 1 hour until internal temperature reaches 160 F degrees. Remove from oven and cover with aluminum foil to rest for 10 min. 
3. Drain pot of excess fat and heat final 1 tbsp oil in a large saucepan or Dutch oven over medium-high heat. 
4. Add scallion whites, garlic and ginger and cook, stirring, until fragrant, about 1 min. Add chicken stock, miso and soy sauce; bring to a boil. Stir in noodles  allowing them to cook until tender. 
5. Meanwhile, heat 1 tbsp olive oil to a small pan. Add sliced mushrooms and saute until tender, 5-7 minutes. 
6. Assemble soup with garnishes of sliced pork, mushrooms, scallion greens and (optional) poached egg. 

Birthday Goals and Honey Corn muffins

It's birthday time again which means it is officially a new year of my life, so I’m giving myself some “New Year” resolutions (isn’t this when resolutions should actually be made?). I have promised myself I will write more and I decided to start it off with some delicious honey corn muffins – and what else says 28 like some good ol’ fashioned corn muffins. Since I was out of paper liners I substituted with 5-inch squares of parchment, folded and fitted into the cups. I actually like the rustic look over traditional white paper cups.

Ingredients:

1 1/2 cups all-purpose flour
1/4 cup sugar
1/2 cup medium cornmeal
1 tbsp baking powder
1 tsp salt
3/4 cups whole milk
1 stick unsalted butter, melted and cooled
1 extra-large egg

1/4 cup honey

Directions
1. Preheat the oven to 350 degrees F. Line a 6 muffin cups with paper liners. 

2. In the bowl of an electric mixer fitted with a paddle attachment, mix the flour, sugar, cornmeal, baking powder, and salt. In a separate bowl, combine the milk, melted butter, eggs and honey. 

3. With the mixer on low, pour the wet ingredients into the dry and stir until they are just combined.

4. Spoon batter into the liners, filling each one to the top. Bake for 30 minutes, until the tops are slightly golden and a toothpick comes out clean. Cool slightly and remove from the pan.

Warm Kale & Chickpea Salad

Time is going way too fast these days. Wasn't it just December? I miss the days where summer break felt just as long as the school year. Now it feels as though it is gone in the blink of an eye. So with the summer months approaching I try to not only change my body (usually a hopeless cause) but to change my cooking style as well. Healthier options are at the forefront and late-night treks to The Meatball Shop are pushed to the back burner, unless of course I am out in any vicinity of the lower east side. 

This light, warm kale salad satisfies my healthy endeavor as well as being a creamy, delicious meal or side dish during any weekday night. 

Ingredients:
1 tbsp tahini paste
1/4 cup lemon juice
1/4 cup olive oil
1 tsp cumin
1/2 tsp salt
1 tsp honey
1 16oz can chickpeas, drained and rinsed
1/4 cup chopped walnuts
1/2 cup crumbled feta cheese
4 cups chopped kale

1. In a small bowl whisk together tahini paste, lemon juice, olive oil, cumin, salt and honey. Set aside. 2. In a large bowl toss together chickpeas, walnuts and feta.
3. Bring a medium sized saucepan with salted water to a boil. Add kale and simmer until bright green and slightly tender, 2 minutes.
4. Drain kale and add to bowl with chickpea mixture. Add tahini dressing and toss to coat salad