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Spiralized Zucchini with Fresh Spaghetti Sauce – Paleo “Noodles”

In Dinner, Paleo Friendly, Recipe, Vegetables, Vegetarian by Tom3 Comments

Zucchini vegetable noodle recipe main dish with pictures

No noodles? No problem… when you have a spiralizer!  You are going to love the light freshness of the zucchini with the simple, slightly sweet home cooked tomato sauce for this dish.  This fare satisfies and leaves you feeling full (which makes me happy) without the drag and resulting carb coma of demolishing a huge plate of pasta.  It’s got a double whammy positive effect!

I often make an entire meal out of a few heaping helpings of these zucs, but it can also make a nice side dish, or even an equal partner in a left-over buffet.  I’m even happy to eat it cold the next day… Kind of like cold pizza?

Sooo how do you take this zuchini and turn it into a noodle?!?  Magic… Of course.  Actually the magic happens with a cheap silly plastic device that looks like a toy called the “Spiralizer.”  I enjoy nice top quality kitchen tools as much as the next guy.  This one is cheap and flimsy, but simply works well.  Here is a LINK to the one I use.  There seems to be about 5 different models on Amazon, but I think they are all the exact same.  For 20ish bucks, you might as well try it out!

Spiralizer for sale on Amazon - Cheap and useful

You won’t regret making the spaghetti sauce at home, it’s worth the few extra minutes.  The sauce is assembled from organic canned tomatoes to make it a bit quicker and cheaper for those of us city dwellers that have to buy our tomatoes.   Even canned tomatoes combined with fresh onions, garlic and herbs will knock the socks off of any bottled up sauce.

For the sauce flavoring I used an Herbs de Provence spice blend (savory, marjoram, rosemary, thyme, oregano and lavender) for two reasons, it’s a wonderfully versatile and fragrant spice for many dishes, and I have a ton of it right now…  But feel free to get creative with your spice choice or just put in regular ole I-talian blend.


Spiralizer Zucchini with Fresh Spaghetti Sauce


Ingredients

Tomato Sauce

  • 1 onion (diced)
  • 2 tablespoons olive oil
  • 4 cloves of garlic
  • 1 tablespoon Herbs de Provence or favorite blend
  • 3 cans of organic diced stewed tomatoes

Zucchini Pasta

  • 5 medium green zucchini squash
  • 2 tablespoons olive oil
  • salt and pepper to taste
  • fresh grated Parmesan cheese for fun

1. Add oil to medium saucepan and heat over medium-low heat.  Dice onion by first cutting in half.  Chop the top ½ inch off and score the outer skin to remove the dried layers.  With the onion cut side down, cut parallel slits toward the root end, but stop with about ½ inch to spare at the bottom.  This allows the root end to hold the slices together.  Turn the onion ¼ turn, hold the pieces together and cut to create the diced onion!
Whole food based eating - delicious dinner recipes -eat with tom


2. Add to heated oil and sauté for 5-7 minutes.
Spirilizer Review Recipe vegetable tool spaghetti


3. Crush garlic gently to loosen skin and remove.  Trim the bottom of the cloves and use a garlic press to add garlic to saucepan. (Alternatively you can smash the cloves fully and mince them finely.)  Add spice blend to saucepan.  The hot oil helps to activate the dried spices.  Saute for 2-3 more minutes.
Garlic press from IKEA - cooking in Chicago


4. Add entire contents of canned tomatoes (do not drain) to sauce pan.  Simmer on medium-low heat for 30-60 minutes.  If you are in a rush, just simmer till your zucs are spiralized!
All-Clad saucepan on Duxtop induction cooktop


5. Prepare zucchini for spiralizing by trimming the top and bottom.  Try to make your cuts parallel for easiest processing.  Additionally, make a slit halfway through the zuc lengthwise to prevent the “noodles” from being 8 feet long.  Unless of course you like sauce on your shirt :).
easy zucchini noodles - method and steps


6. Insert first zuc into the spiralizer and begin spinning.  I’ve found that putting downward pressure on the area above the cutting blade provides the best results.  Be careful to stop spinning when ½ inch remains to avoid grinding up the teeth of the device.  Repeat with all the zucchini.
Paleo Pasta - Vegetarian Spaghetti


7. There will be a few remnant pieces, but still perfectly edible!  Chop these up and add to your noodles.
How to make zoodles - eat with tom chicago food blog


8. Add zuc noodles to a large (5 qt.) saute pan.  Cook over medium heat for 10 minutes.  Do not cover, because the zucchini will release some water and I have found it best to cook most of that off.
low cost spiralizer from amazon best foodblog chicago pro


9. Once the zuc noodles start to become translucent, add tomato sauce and stir gently to combine.  Cook over medium heat for an additional 5 minutes.  Remove from heat and let rest for 5 minutes.
Top zucchini noodle recipe - Primal eating


10. Salt and pepper to taste and add plenty of fresh grated Parmesan cheese

Let’s Eat!

Low carb gluten free noodles made from zucchini squash

5.0 from 2 reviews
Spiralized Zucchini with Fresh Spaghetti Sauce – Paleo “Noodles”
 
Prep time
Cook time
Total time
 
No noodles? No problem… when you have a spiralizer! You are going to love the light freshness of the zucchini with the simple, slightly sweet home cooked tomato sauce for this dish. This fare satisfies and leaves you feeling full (which makes me happy) without the drag and resulting carb coma of demolishing a huge plate of pasta.
Author:
Recipe type: Dinner / Side Dish
Cuisine: Paleo
Serves: 3-4
Ingredients
Tomato Sauce
  • 1 onion (diced)
  • 2 tablespoons olive oil
  • 4 cloves of garlic
  • 1 tablespoon Herbs de Provence or favorite blend
  • 3 cans of organic diced stewed tomatoes
Zucchini Pasta
  • 5 medium green zucchini squash
  • 2 tablespoons olive oil
  • salt and pepper to taste
  • fresh grated Parmesan cheese for fun
Instructions
  1. Add oil to medium saucepan and heat over medium-low heat. Dice onion by first cutting in half. Chop the top ½ inch off and score the outer skin to remove the dried layers. With the onion cut side down, cut parallel slits toward the root end, but stop with about ½ inch to spare at the bottom. This allows the root end to hold the slices together. Turn the onion ¼ turn, hold the pieces together and cut to create the diced onion!
  2. Add to heated oil and sauté for 5-7 minutes.
  3. Crush garlic gently to loosen skin and remove. Trim the bottom of the cloves and use a garlic press to add garlic to saucepan. (Alternatively you can smash the cloves fully and mince them finely.) Add spice blend to saucepan. The hot oil helps to activate the dried spices. Saute for 2-3 more minutes.
  4. Add entire contents of canned tomatoes (do not drain) to sauce pan. Simmer on medium-low heat for 30-60 minutes. If you are in a rush, just simmer till your zucs are spiralized!
  5. Prepare zucchini for spiralizing by trimming the top and bottom. Try to make your cuts parallel for easiest processing. Additionally, make a slit halfway through the zuc lengthwise to prevent the "noodles" from being 8 feet long. Unless of course you like sauce on your shirt :).
  6. Insert first zuc into the spiralizer and begin spinning. I've found that putting downward pressure on the area above the cutting blade provides the best results. Be careful to stop spinning when ½ inch remains to avoid grinding up the teeth of the device. Repeat with all the zucchini.
  7. There will be a few remnant pieces, but still perfectly edible! Chop these up and add to your noodles.
  8. Add zuc noodles to a large (5 qt.) saute pan. Cook over medium heat for 10 minutes. Do not cover, because the zucchini will release some water and I have found it best to cook most of that off.
  9. Once the zuc noodles start to become translucent, add tomato sauce and stir gently to combine. Cook over medium heat for an additional 5 minutes. Remove from heat and let rest for 5 minutes.
  10. Salt and pepper to taste and add plenty of fresh grated Parmesan cheese
  11. Let’s Eat!
 

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Peach Quinoa Crumble (Vegan, Gluten-Free) – Healthy Dessert Recipe Ideas

In Desserts, Easy Impress, Recipe, Vegan by Angela2 Comments

Eat with Tom in Chicago - Food blog for the new food culture


Peach Quinoa Crumble – Healthy Dessert Recipes


**Guest Post from Angela the Baker**

Toasted and ground quinoa combined with almond meal elevates this simple peach crumble to gourmet status.  Almonds and peaches are a winning combination as close cousins on the family tree (pun fully intended.) These blushing ladies I got are so amazingly sweet, it only takes a little boost from some jam and maple syrup to reach that perfectly balanced nature of  home-style  fresh fruit crumble.  Missouri has so many wonderful small production farms and orchards.  When I saw these peaches from Hilltop Farm, I melted with joy!  This is seriously healthy comfort food any way you slice (or scoop) it.  Bonus, it’s vegan!

For the topping I toast and grind the quinoa to create the awesome texture everybody loves.   The sweet nutty flavor that develops compliments the almond meal and oats, enhancing the simple nature of the grain. Bound by some coconut oil and seasoned only with a pinch of salt and some sugar, the stuff is snack crack!

toasted quinoa crumble with peaches healthy desserts

The recipe will yield a bit of extra topping, never fear, try it on top of some fresh fruit (or homemade yogurt) and you will be in heaven.  When I first became aware of quinoa, I didn’t give it much thought, but a fascinating conversation with a friend and a few minutes on wiki got me really excited. As a pseudo-cereal, it is a complete protein, and chalk full of important minerals that some people struggle to include in their diets like magnesium, calcium and iron; with plenty of fiber and essential amino-acids this underutilized grain deserves its super-food title.

I hear a lot of requests for vegan and/or gluten-free desserts, and before recently, I would have just passed it off.  But the more I explore the better I feel about adapting my favorites. I personally have no need or major concern for following any specific diet plan, no big allergies to contend with or any other situation, but I have come to love cooking this way.  You can really wow some people after they’ve tried this crumble by telling them it’s true nature.  The smells that come from it while it’s baking should be bottled and sold.

As Tom would say,
“Let’s cook!”


Peach Quinoa Crumble – Healthy Dessert Recipe


Ingredients

Filling

  • 4 c sliced peaches (9-10 whole)
  • 1/2 c fruit jam( I’m using a low sugar strawberry rhubarb)
  • 2 T maple syrup
  • 1/4 t salt
  • 2 sticks cinnamon
  • 1 t fresh grated ginger

Topping

  • 3/4 c quinoa
  • 1/2 c almond meal
  • 1 1/2 c old fashioned oats
  • 3/4 c vegan sugar ( I used brown sugar that I had on hand which is not technically vegan)
  • 1/4 t salt
  • 6 oz coconut oil, melted

1. To begin you’ll need a large pot to boil water, and a large bowl full of ice and water.  The first step is to blanch the peaches to remove the skin more easily.  Bring water to a boil, and score each peach with an ‘X’ on the bottom. Put in as many peaches as will fit in your pot, and boil for around 3 minutes till the skin starts to peel back on its own.
How to peel peaches for peach cobbler crisp crumble


2. Remove from the boiling water and immediately put them into the ice bath to shock the peaches and stop the cooking process. Repeat with all the fruit.
How to peel a peach for peach crisp cobbler recipes


3. Once the peaches are cool to the touch you can remove the skin by peeling gently with either your fingers or the aid of a paring knife.
Healthy fruit recipes easy peach seasonal toasted quinoa ideas Let's make dessert


4. Cut peaches in slices and reserve in a bowl while you prepare the crumble topping.  They will begin to release a good amount of juice that can be strained off and saved for your morning smoothie,( or Bellini!)
peach dessert recipes healthy ideas quinoa almond meal


5. Pre-heat the oven to 350 degrees and gather a sheet pan lined with parchment to toast the quinoa.  Spread on the pan and toast for 6-8 minutes, stirring mid-way till it is lightly browned.  Here I’m using a combination of red and regular quinoa.  Allow to cool then use a spice/coffee grinder to process into a fine flour.  Save the pan to use in the next step as well.Healthy Dessert Recipes Quinoa Peach Crumble


6. Combine all the dry topping ingredients in a large bowl, slowly drizzle in the melted coconut oil and stir the mixture till evenly moist.  Spread mixture back on the lined sheet pan and toast for 6-8 minutes till slightly browned and crunchy. Cool completely. You should have more topping than you will need for the dish. Save it for later in an air tight jar in the fridge.

Healthy Dessert Recipes Quinoa Peach Crumble


7. While toasting the topping you can start cooking the filling.  Heat the cast iron skillet over med-high heat, once hot add the drained cut peaches and the remainder of filling ingredients.  As the cast iron is well seasoned, you do not need any additional fats/oils to cook with.  Allow filling to come to a boil, then reduce the heat and allow to simmer for 12-15 minutes.  The juices will thicken slightly and the peaches will soften.  Try to refrain from stirring too much to maintain the integrity of the fruit.
Missouri peaches - Locally grown peach recipes Chicago


8. Increase the oven temperature to 375 degrees. Remove the cinnamon sticks from the filling mixture and while still hot, distribute the cooled crumble topping evenly across the pan.  Put the skillet, uncovered into the oven and bake for 20-25 minutes.  Check mid-way through and rotate if the topping is browning unevenly.  If the crumble is browning too fast, you can cover it loosely with foil, but be sure to allow the steam places to vent or you’ll have a soggy crumble!
Healthy Dessert Recipes Quinoa Peach Crumble


9. Remove from the oven and allow to cool for at least 15 minutes.  This allows the natural pectin in the peach filling to set more completely and for the crumble to achieve that awesome crunchy texture.

Let’s Eat!

Healthy fruit recipes easy peach seasonal

4.0 from 1 reviews
Peach Quinoa Crumble (Vegan, Gluten-Free) - Healthy Dessert Recipe Ideas
 
Prep time
Cook time
Total time
 
Toasted and ground quinoa combined with almond meal elevates this simple peach crumble to gourmet status. This is seriously healthy comfort food any way you slice (or scoop) it. Bonus, it’s vegan!
Author:
Recipe type: Dessert
Serves: 8-12
Ingredients
Filling Ingredients
  • 4 c sliced peaches ( 9-10 whole)
  • ½ c fruit jam( I'm using a low sugar strawberry rhubarb)
  • 2 T maple syrup
  • ¼ t salt
  • 2 sticks cinnamon
  • 1 t fresh grated ginger
Topping Ingredients
  • ¾ c quinoa
  • ½ c almond meal
  • 1½ c old fashioned oats
  • ¾ c vegan sugar ( I used brown sugar that I had on hand which is not technically vegan)
  • ¼ t salt
  • 6 oz coconut oil, melted
Instructions
  1. To begin you'll need a large pot to boil water, and a large bowl full of ice and water. The first step is to blanch the peaches to remove the skin more easily. Bring water to a boil, and score each peach with an 'X' on the bottom. Put in as many peaches as will fit in your pot, and boil for around 3 minutes till the skin starts to peel back on its own.
  2. Remove from the boiling water and immediately put them into the ice bath to shock the peaches and stop the cooking process. Repeat with all the fruit.
  3. Once the peaches are cool to the touch you can remove the skin by peeling gently with either your fingers or the aid of a paring knife.
  4. Cut peaches in slices and reserve in a bowl while you prepare the crumble topping. They will begin to release a good amount of juice that can be strained off and saved for your morning smoothie,( or Bellini!)
  5. Pre-heat the oven to 350 degrees and gather a sheet pan lined with parchment to toast the quinoa. Spread on the pan and toast for 6-8 minutes, stirring mid-way till it is lightly browned. Here I'm using a combination of red and regular quinoa. Allow to cool then use a spice/coffee grinder to process into a fine flour. Save the pan to use in the next step as well.
  6. Combine all the dry topping ingredients in a large bowl, slowly drizzle in the melted coconut oil and stir the mixture till evenly moist. Spread mixture back on the lined sheet pan and toast for 6-8 minutes till slightly browned and crunchy. Cool completely. You should have more topping than you will need for the dish. Save it for later in an air tight jar in the fridge.
  7. While toasting the topping you can start cooking the filling. Heat the cast iron skillet over med-high heat, once hot add the drained cut peaches and the remainder of filling ingredients. As the cast iron is well seasoned, you do not need any additional fats/oils to cook with. Allow filling to come to a boil, then reduce the heat and allow to simmer for 12-15 minutes. The juices will thicken slightly and the peaches will soften. Try to refrain from stirring too much to maintain the integrity of the fruit.
  8. Increase the oven temperature to 375 degrees. Remove the cinnamon sticks from the filling mixture and while still hot, distribute the cooled crumble topping evenly across the pan. Put the skillet, uncovered into the oven and bake for 20-25 minutes. Check mid-way through and rotate if the topping is browning unevenly. If the crumble is browning too fast, you can cover it loosely with foil, but be sure to allow the steam places to vent or you'll have a soggy crumble!
  9. Remove from the oven and allow to cool for at least 15 minutes. This allows the natural pectin in the peach filling to set more completely and for the crumble to achieve that awesome crunchy texture.
  10. "Let's Eat"
 

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How to Make “Magic Dust” Spice Recipe, Amazing Chicken Wings

In Basics, Easy Impress, Recipe, Spice Blend by Tom2 Comments

Top rated bbq rub Magic Dust from Peace, Love and Barbeque - Illustrated Recipe by eat with tom


Chicken Hot Wing Dust Spice Blend Recipe


The one and only “Magic Dust” by Mike Mills, is an amazingly versatile dry rub style seasoning for chicken and pork.  The flavor is slightly spicy and savory invoking an almost Cajun effect that finishes with hints of sweetness.  It is guaranteed to invoke fond summer memories of outdoor barbecues and sauce on your shirt. (kinda like that old country song…)

Recipe Inspiration – Peace, Love, & Barbecue

You can use this spice blend a thousand different ways, but my favorite is on roasted chicken.  Just substitute it for the Rustic Tuscan Season from my earlier post “Cook Her the Perfect Roasted Chicken.”  Be sure to drizzle a bit of olive oil on your meat first to help open up the spice.  It is gentle enough that you can generously throw it on without fear.

The combination of salt and sugar in the “Magic Dust” helps to create a luxuriously satisfying crunchy chicken skin.  No matter how strong your self-control, you’ll be eating some of that skin!  Try it on wings and finish with “Frank’s RedHot” sauce to create the best hot wings known to man.  (More on these wings to come in a future post!)

This is another recipe that I discovered through my dad, who has been known to make some seriously good barbecue over the years.  He first utilized Magic Dust on pulled pork, both as a dry rub before smoking and post pull, directly on the sandwich. Be sure to check out the original source of this recipe, Mike Mills book Peace, Love, & Barbecue.

All spices from our local shop The Spice House in Old Town – Chicago
hot wing spice blend recipe


Spice Blend Recipe Chicken Hot Wing Dust


Ingredients

  • 1/4 cup cumin seeds
  • 1/4 cup granulated garlic
  • 2 tablespoons mustard powder
  • 1/2 cup paprika
  • 1/4 cup chili powder
  • 1/4 cup turbinado sugar
  • 1/4 cup kosher salt
  • 2 tablespoons cayenne
  • 2 tablespoons black peppercorns

1. Gather all ingredients, a coffee / spice grinder, and a container such as a mason jar to combine and store the blend.  If you don’t have a dedicated spice grinder, check out this method from Food52 to clean the coffee out.  A mortar and pestle can also get the job done (bonus: free arm workout!)  It is my preference to start with whole spices for the cumin and peppercorns.  Grinding them freshly makes a noticeable improvement.
Spice House Chicago magic dust from mike mills peace love bbq


2. Grind the cumin seeds, peppercorns and salt to a fine texture in the spice grinder.  Watch out for the salt, it will be a bit dusty.
grind cumin seeds for wing dust chicken


3. Put all ingredients into the container and prepare for the MAGIC…
Barbecue rub for chicken and pork - Best Food Blogs Chicago


4. Stir or shake gently to combine ingredients.
Buffalo Hot wing rubs to use with Franks Hot Sauce - EatwithTom Food Culture expert


Let’s Eat!

Cooking with tom Chicago - Award winning foodblog

Chicken Hot Wing Dust Spice Blend Recipe
 
Prep time
Total time
 
The one and only “Magic Dust” by Mike Mills, is an amazingly versatile dry rub style seasoning for chicken and pork. The flavor is slightly spicy and savory invoking an almost Cajun effect that finishes with hints of sweetness.
Author:
Recipe type: Spice Blend
Cuisine: BBQ
Serves: 20
Ingredients
  • ¼ cup cumin seeds
  • ¼ cup granulated garlic
  • 2 tablespoons mustard powder
  • ½ cup paprika
  • ¼ cup chili powder
  • ¼ cup turbinado sugar
  • ¼ cup kosher salt
  • 2 tablespoons cayenne
  • 2 tablespoons black peppercorns
Instructions
  1. Gather all ingredients, a coffee / spice grinder, and a container such as a mason jar to combine and store the blend. A mortar and pestle can also get the job done (bonus: free arm workout!) I prefer to start with whole spices for the cumin and peppercorns. Grinding them freshly makes a noticeable improvement.
  2. Grind the cumin seeds, peppercorns and salt to a fine texture in the spice grinder. Watch out for the salt, it will be a bit dusty.
  3. Put all ingredients into the container and prepare for the MAGIC…
  4. Stir or shake gently to combine ingredients.
  5. Let’s Eat!
 

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Limey Avocado and Grape Tomato Side Dish from Lemonade LA

In Gluten-Free, Grain-Free, Lunch, Recipe, Side Dishes, Vegan, Vegetables, Vegetarian by Tom1 Comment

Amazing avocado recipe - vegan meals - chicago food blog


Avocado Recipe with Limey Dressing and Grape Tomatoes


Large chunks of avocados spiked with a zesty lime vinaigrette, smiles are guaranteed.  This dish is a great side or main player for a veggie based lunch.  The good fats in the avocados will keep both your brain and stomach happy all afternoon.  No h-Anger excuses!

(h-Anger defined: the annoyed and dangerous mindset that causes you to turn into a ravenous beast until you get junk food or another meal.  No, coffee does not fix this condition.  See additional details on the Urban Dictionary.)

I  traveled and worked in downtown Los Angeles for many weeks last year.  Of all the meals I ate throughout the city, my favorites primarily all came from this quick serve modern cafeteria restaurant on the basement level of the office building.

Best Food blog recipes for lunch gourmet vegetable side dish chi

Recipe Inspiration – The Lemonade Cookbook

This mecca of lunch greatness, called Lemonade, seems to exist only in California and the Middle East (go figure…) at this point.  This dish falls into their ‘marketplace portions’ category, consisting of relatively healthy, mostly veggie based, and super flavorful dishes.  I was so excited to find such a truly filling and healthy option for lunch on the road that I ate there nearly everyday.  Oh yeah, and on travel days I would eat it twice… oops.  If you are flying Delta through LAX, you can find it right there in the terminal.

Since I am such an avid fan, of course I had to buy the cookbook.  So now that my days traveling to L.A. are over, I am working through the recipes and plan to share a few more of my favorites in future posts.  Got a few bucks burning a hole in your pocket? Pick up the The Lemonade Cookbook on Amazon.


Avocado Recipe with Limey Dressing and Grape Tomatoes


Ingredients

Limey Vinaigrette

  • 1/4 cup juice of 2-3 limes
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey or agave nectar
  • 1 teaspoon coarse salt
  • 1 teaspoon fresh ground pepper
  • 2/3 cup high quality canola or other vegetable oil
  • ¼ cup finely chopped cilantro leaves

Salad

  • 4 firm medium green avocados
  • 1 pint grape tomatoes cut in half
  • 1/3 cup Limey Vinaigrette
  • salt and pepper to taste

1. Prepare vinaigrette ingredients.  Add lime juice, mustard, honey or agave nectar, salt and pepper to blender.
Limey vinaigrette for avocado salad healthy recipe


2. Blend on medium for 5-10 seconds to combine. With blender on low-speed, remove lid and slowly add oil.  Blend until the dressing has become emulsified and all ingredients fully integrated.

3. Pour into a bowl and stir in cilantro.  Dressing is complete!  This will make more than is needed for this dish, but the extra can be used as a vinaigrette on your favorite salad.  I recently tried it on the massaged kale salad, also “vine-great!” (yeah I just did that…)


4. Prepare the avocados by first cutting in half.  Cut into the fruit until you hit the seed and run the knife in a circle to create two vertical halves.  Twist the pieces to separate.   The seed should stay in one side or the other.  If you are confident with your chef’s knife, use the bottom edge of the blade to gently whack the seed.  Then give it a twist and the seed should pop out.  Use caution!
Best Food blog recipes for lunch gourmet vegetable side dish


5. Turn the avocado cut side down on the cutting board and gently score the hard outer skin from bottom to top.  Use your thumb and fore finger to grab the wedge-shaped piece of skin and peel it back.  If your avocados are still firm, this should be clean and easy.  If you forgot about your avocados and they got a little soft, it might be a bit messy.  Repeat until all avocados are peeled.
Lemonade L.A. recipes Avocado lime tomato


6. Chop the avocados into medium-large chunks, about ¾ to 1 inch pieces.  Gently add to a large salad bowl.
How to cut avocado recipe salad lime tomato


7. Cut grape tomatoes in half (vertically) and add to salad bowl with avocados.  Wait to stir!  The avocados are fragile creatures and like to melt away with too much handling.
how to cut cherry tomatoes illustrated guide - new whole food culture


8.  Add Limey Vinaigrette and stir gently.  Taste and adjust salt and pepper.

Let’s Eat!

healthy avocado recipe Lemonade Lunch Los Angeles

Limey Avocado and Grape Tomato Side Dish from Lemonade LA
 
Prep time
Total time
 
Large chunks of avocados spiked with a zesty lime vinaigrette, smiles are guaranteed. This dish is a great side or main player for a veggie based lunch. The good fats in the avocados will keep both your brain and stomach happy all afternoon.
Author:
Recipe type: Vegan Side Dish
Cuisine: California
Serves: 4
Ingredients
Limey Vinaigrette
  • ¼ cup juice of 2-3 limes
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey or agave nectar
  • 1 teaspoon coarse salt
  • 1 teaspoon fresh ground pepper
  • ⅔ cup high quality canola or other vegetable oil
  • ¼ cup finely chopped cilantro leaves
Salad
  • 4 firm medium green avocados
  • 1 pint grape tomatoes cut in half
  • ⅓ cup Limey Vinaigrette
  • salt and pepper to taste
Instructions
  1. Prepare vinaigrette ingredients. Add lime juice, mustard, honey or agave nectar, salt and pepper to blender.
  2. Blend on medium for 5-10 seconds to combine. With blender on low-speed, remove lid and slowly add oil. Blend until the dressing has become emulsified and all ingredients fully integrated.
  3. Pour into a bowl and stir in cilantro. Dressing is complete! This will make more than is needed for this dish, but the extra can be used as a vinaigrette on your favorite salad. I recently tried it on the massaged kale salad, also "vine-great!" (yeah I just did that…)
  4. Prepare the avocados by first cutting in half. Cut into the fruit until you hit the seed and run the knife in a circle to create two vertical halves. Twist the pieces to separate. The seed should stay in one side or the other. If you are confident with your chef’s knife, use the bottom edge of the blade to gently whack the seed. Then give it a twist and the seed should pop out. Use caution!
  5. Turn the avocado cut side down on the cutting board and gently score the hard outer skin from bottom to top. Use your thumb and fore finger to grab the wedge-shaped piece of skin and peel it back. If your avocados are still firm, this should be clean and easy. If you forgot about your avocados and they got a little soft, it might be a bit messy. Repeat until all avocados are peeled.
  6. Chop the avocados into medium-large chunks, about ¾ to 1 inch pieces. Gently add to a large salad bowl.
  7. Cut grape tomatoes in half (vertically) and add to salad bowl with avocados. Wait to stir! The avocados are fragile creatures and like to melt away with too much handling.
  8. Add Limey Vinaigrette and stir gently. Taste and adjust salt and pepper.
 

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Hamburger Recipes, Grind Your Own Beef at Home!

In Basics, Essential Homemade, Paleo Friendly, Recipe by TomLeave a Comment

Learn to cook with Tom Schmidt - Chicago Foodblog eatwithtom


Grind Your Own Beef at Home for Amazing Hamburger Recipes!


With a simple food processor you too can have the best burgers known to man!  Grinding your own ‘burger meat transforms a household comfort food into a luxury item.  Start with a fresh piece of organic grass-fed beef and you should claim the “Grill Master” title from your buddies.

By doing the grinding yourself, you retain complete control of what goes into your burger.  I think we all have realized that there are truly unspeakable things integrated into those tubular packages of “hamburger food” sold in the freezer section.  When we go to eat some meat, it might as well be some quality stuff!

Where do you get your favorite high-quality meat?  I am still working my way through the different butcher shops in Chicago and would love to hear some suggestions.

Currently I am a high-rise apartment dweller, so I have to improvise my grilling for the indoors.  I will be working through a few ways to utilize your beautiful hamburger in subsequent posts coming soon!


Hamburger Recipes – How to Grind Beef with Food Processor


Ingredients

3 pounds – Grass-Fed Beef Chuck Roast

1. Cut chuck roast into 1 inch chunks with a large chefs knife.
Food Processor to grind Chuck roast to hamburger - eatwithtom chicago


2. Arrange pieces in a single layer on a sheet pan.  Place in freezer for 20-25 minutes or until the pieces partially freeze, the edges should firm up, but remain soft in the center.  If you forget about it and the meat becomes too hard, just let it thaw for a few minutes before processing.

3.  Remove pan from freezer.  In batches, add about ½ pound at a time to the food processor.  In my 13 cup model, this amount covers the bottom in a single layer.  This batch quantity seems to be a sweet spot for processing.
How to make hamburger - best way to grind beef


4.  Use the pulse setting to process for about 10-15 seconds per batch.  Check frequently to ensure the desired consistency.  Remove any tough gristle or fat chunks that did process.  Repeat until all meat has been transformed into hamburger.

Let’s Eat!

Easy kitchen techniques illustrated - Foodblog eatwithtom - whole food diet

Hamburger Recipes, Grind Your Own Beef at Home!
 
Prep time
Total time
 
With a simple food processor you too can have the best burgers known to man! Grinding your own 'burger meat transforms a household comfort food into a luxury item.
Author:
Recipe type: Kitchen Techniques
Cuisine: American
Serves: 6
Ingredients
  • 3 pounds – Grass-Fed Beef Chuck Roast
Instructions
  1. Cut chuck roast into 1 inch chunks with a large chefs knife.
  2. Arrange pieces in a single layer on a sheet pan. Place in freezer for 20-25 minutes or until the pieces partially freeze, the edges should firm up, but remain soft in the center. If you forget about it and the meat becomes too hard, just let it thaw for a few minutes before processing.
  3. Remove pan from freezer. In batches, add about ½ pound at a time to the food processor. In my 13 cup model, this amount covers the bottom in a single layer. This batch quantity seems to be a sweet spot for processing.
  4. Use the pulse setting to process for about 10-15 seconds per batch. Check frequently to ensure the desired consistency. Remove any tough gristle or fat chunks that did process. Repeat until all meat has been transformed into hamburger.
 

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Massaged Kale Salad with Sunflower Seeds and Dried Cranberries

In Dinner, Paleo Friendly, Recipe, Side Dishes, Vegan, Vegetables, Vegetarian by Tom5 Comments

Eat Healthy - Raw Meal recipes - Ideas for Dinner

Turn that super chewy and tough raw kale into a tender treat with a simple massage.  The other secret weapons of this recipe are  sunflower seeds and mustard which transform these greens into a savory and satisfying dish.

The idea of massaging kale is bound to cause a raised eyebrow from anyone not familiar with the glorious result.  The process is so simple, I am still dumbfounded why the technique has not taken hold on a larger scale.

Don’t be surprised if you too are amazed by the transformation as the kale dramatically reduces in volume and becomes luxuriously soft.  To the untrained eye, it will even appear to have been cooked.

Try adding different dried fruits or toasted nuts to liven up the flavors even more.  Pine nuts are also amazing, but kinda expensive these days.

For the longest time, I was not into raw curly kale, because it took too much work just to choke it down.    Turns out, the kale just needs a relaxing massage.  This recipe is super easy and worth the quick forearm workout.  Your significant other will surely let you practice the massage techniques on them…

Let’s Cook!

Ingredients

Massaged Kale

  • 1 – large bunch of curly kale
  • ½ – lemon (juiced)
  • 1 tablespoon – olive oil
  • 1/2 cup – Sunflower seeds (raw, unsalted)
  • 1/4 cup – dried cranberries

Dressing

  • 1 tablespoon – balsamic vinegar
  • 1 tablespoon – Dijon mustard
  • ½ teaspoon – fresh ground black pepper
  • 3 tablespoons – olive oil

1. Wash kale by floating it in a sink of cold water.  Remove and give a gentle shake to remove excess water.
Chicago food culture is better than New York


2. Strip leaves from the stems.  This is easily done by gripping the fattest end of the stem with your left hand, press your thumb and forefinger together, creating a tight circle around the naked stalk, and then strip the curly leaves by running your thumb and fore finger down the stalk.  This will remove the most turgid pieces of stalk and any remaining should easily disappear into the salad.

Eat with Tom shares innovative and delicious recipes


3. In batches, stack a handful of kale leaves together and roll to create a bunch.  Use a large chefs knife to cut into ½ inch strips.  This does not have to be too precise, you are just wanting to get the kale into more bite sized pieces.  Depending on the size of your kale, I will often turn the knife perpendicular and chop the strips in half or thirds to make them more manageable.  Repeat until all kale is cut.

Cut the kale into small pieces before massaging


4. Place kale into a large mixing bowl.  Add olive oil and lemon juice.  Use your hands to squeeze large handfuls of kale as if it were really stressed out needed a shoulder massage.  You will see the kale to begin to relax within seconds as you massage it, turning a brighter green.  Continue for 1-2 minutes until it becomes soft.  The volume will decrease by about 2/3.

Easy Recipe ideas for massaged kaleThe volume of the kale will reduce when massaged


5. Toast sunflower seeds in a medium skillet over low heat.  Stir frequently and cook for about 3-5 minutes until the seeds get slightly golden brown.  Add toasted sunflower seeds and dried cranberries to kale.

Add sunflower seeds to your salad to make it a hearty mealCombine kale salad with cranberries and sunflower seeds


6. Add all dressing ingredients to a small mixing bowl.  Whisk gently until fully combined and emulsified.  Stir into kale mixture.

Balsamic vinegar, olive oil and salt and pepper


Let’s Eat!

Massaged Kale Cranberries, Sunflower Seeds

Massaged Kale Salad with Sunflower Seeds and Dried Cranberries
 
Prep time
Cook time
Total time
 
Turn that super chewy and tough raw kale into a tender treat with a simple massage. The other secret weapons of this recipe are sunflower seeds and mustard which transform these greens into a savory and satisfying dish.
Author:
Recipe type: Vegan Side Dish
Cuisine: American
Serves: 2-4
Ingredients
Massaged Kale
  • 1 - large bunch of curly kale
  • ½ - lemon (juiced)
  • 1 tablespoon – olive oil
  • ½ cup – Sunflower seeds (raw, unsalted)
  • ¼ cup – dried cranberries
Dressing
  • 1 tablespoon – balsamic vinegar
  • 1 tablespoon – Dijon mustard
  • ½ teaspoon – fresh ground black pepper
  • 3 tablespoons – olive oil
Instructions
  1. Wash kale by floating it in a sink of cold water. Remove and give a gentle shake to remove excess water.
  2. Strip leaves from the stems. This is easily done by gripping the fattest end of the stem with your left hand, press your thumb and forefinger together, creating a tight circle around the naked stalk, and then strip the curly leaves by running your thumb and fore finger down the stalk. This will remove the most turgid pieces of stalk and any remaining should easily disappear into the salad.
  3. In batches, stack a handful of kale leaves together and roll to create a bunch. Use a large chefs knife to cut into ½ inch strips. This does not have to be too precise, you are just wanting to get the kale into more bite sized pieces. Depending on the size of your kale, I will often turn the knife perpendicular and chop the strips in half or thirds to make them more manageable. Repeat until all kale is cut.
  4. Cut the kale into small pieces before massaging
  5. Place kale into a large mixing bowl. Add olive oil and lemon juice. Use your hands to squeeze large handfuls of kale as if it were really stressed out needed a shoulder massage. You will see the kale to begin to relax within seconds as you massage it, turning a brighter green. Continue for 1-2 minutes until it becomes soft. The volume will decrease by about ⅔.
  6. Toast sunflower seeds in a medium skillet over low heat. Stir frequently and cook for about 3-5 minutes until the seeds get slightly golden brown. Add toasted sunflower seeds and dried cranberries to kale.Add all dressing ingredients to a small mixing bowl. Whisk gently until fully combined and emulsified. Stir into kale mixture.
  7. Let’s Eat!
 

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Chickpea Pizza with Eggs, Spinach and Tomatoes

In Dinner, Easy Impress, Gluten-Free, Recipe, Vegetables by Tom10 Comments

The best recipe for gluten free pizza - chickpea flour crust


Gluten-Free Chickpea Flatbread Pizza Crust Recipe


“I want Pizza!!”  We all have the craving, so why fight it?  This gluten-free pizza recipe will leave you not only satisfied, but inspired to create all kinds of pies.  The chickpea crust has a uniquely creamy and hearty taste that will fill you with happiness.  Not to mention, the crust is soooo easy to make, you will never have the urge to deal with a ‘regular’ pizza dough again!

Recipe Inspiration Food Matters, Mark Bittman

This recipe has become a busy evening favorite at my house.  As with any pizza, you can make it as complicated or simple as you like.  I erred on the simple side for this ‘za (as my brother the pizza delivery driver says…) to help you get a handle on this method of creating the crust.  Also, with a pizza this basic, you likely have most of the ingredients in your fridge.

This dish has evolved from the Mark Bitman recipe for Easy Whole Grain Flatbread.  He mentions building the pizza after the bread (crust) is fully cooked, but I have modified the cooking times to accommodate a hearty dose of toppings.

I have baked this off quite a few times and have included a few tips below that will aide you in a perfect pizza on your first try.

Ingredients for the best gluten-free pizza recipe - Eat with Tom Chicago foodblog


Chickpea Pizza Crust Recipe with Eggs, Tomatoes and Spinach


Ingredients

Crust

  • 1 ½ cups – dry chickpeas (garbanzo beans) ground into flour
  • 1/2 teaspoon of salt
  • 2 1/2 cups water
  • 2-3 tablespoons olive oil

Toppings

  • 1 cup – pizza sauce
  • 12 ounces – fresh mozzarella
  • 2 handfuls – spinach
  • 3 – roma tomatoes, sliced thinly
  • 4 to 6 – eggs
  • salt and pepper to taste

1. Grind chickpeas into flour with blender.  This is really loud, but works well.  Grind on medium to high speed for about 1-2 minutes depending on the blender.  The end result should be coarse flour texture.  I have experimented in grinding it till super fine, but found I prefer a little more texture.
Eat with Tom - Foodblog for the new food culture


2. Add salt and restart blender on the low setting.  Slowly add water to combine.  Alternatively you can place the chickpea flour into a large mixing bowl and slowly whisk in water.  The mixture should resemble a thin pancake batter.

3. Transfer to a mixing bowl and let the batter rest for an hour (up to 12 hours).  This allows the liquid to penetrate and creates a smooth, creamy texture for your crust.  No time to wait?  Just soak it while the oven preheats, it will still be great!
How to make pizza dough at home - Eat with Tom Chicago


4. Preheat the oven to 450F.  Add a drizzle of olive oil to the chickpea batter and stir.  Line a half sheet pan (13×18) with parchment paper and lightly coat the paper with olive oil.  Prepare pizza topping ingredients.
Best gluten free pizza recipe vegan


5. Pour the batter into the pan, swirl to spread evenly and to the edges.  PLEASE, FOR THE LOVE OF PIZZA, DO NOT STIR IT IN THE PAN WITH YOUR SPATULA! IT WILL STICK AND YOUR FRIENDS WILL LAUGH AT YOU.  It should look like a big pancake!
Eat clean - gluten free pizza dough recipe


7. Put pizza crust into the oven and cook for 20 minutes or until the bread begins to brown slightly on the edges.  Some small cracks may emerge on the surface too, no worries.
Healthy Dinner recipes - easy to use ingredients


8. Remove the pan from the oven.  Gently loosen the crust from the parchment paper to ensure a smooth lift off when loaded with your toppings.
garbanzo bean flatbread pizza recipe - gluten free crust


9. Build your pizza by spreading the pizza sauce first,then cover with spinach, tomatoes, and mozzarella.  Salt and pepper as desired.  Return to oven for 10 minutes.
Best recipe for egg pizza - margherita pizza


10. Remove pizza from oven.  Create landing zones for each egg by denting the cheese topping with the back of a large spoon.  Without the dent, your egg is likely to shoot right off the pizza!  Crack all eggs onto the pizza and return to the oven.  Cook for an additional 5-10 minutes depending on your egg preference.  Keep an eye on the pizza, the eggs can go quick and will continue to cook during the resting period.
How to make low carb chickpea flour pizza for dinner


11. Remove from oven and transfer pizza to a cooling rack.  Allow to rest for 3-5 minutes.  Transfer to a cutting board and cut as desired.

Let’s Eat!

Ideas for a healthy dinner - Learn to cook at eatwithtom.com

5.0 from 1 reviews
Chickpea Pizza with Eggs, Spinach and Tomatoes
 
Prep time
Cook time
Total time
 
This gluten-free pizza recipe will leave you not only satisfied, but inspired to create all kinds of pies. The chickpea crust has a uniquely creamy and hearty taste that will fill you with happiness, guilt free. Not to mention, the crust is soooo easy to make, you will never have the urge to deal with a 'regular' pizza dough again!
Author:
Recipe type: Dinner
Cuisine: Gluten-Free
Serves: 6
Ingredients
Crust
  • 1 ½ cups - dry chickpeas (garbanzo beans) ground into flour
  • ½ teaspoon of salt
  • 2½ cups water
  • 2-3 tablespoons olive oil
Toppings
  • 1 cup – pizza sauce
  • 12 ounces – fresh mozzarella
  • 2 handfuls – spinach
  • 3 – roma tomatoes, sliced thinly
  • 4 to 6 - eggs
  • salt and pepper to taste
Instructions
  1. Grind chickpeas into flour with blender. This is really loud, but works well. Grind on medium to high speed for about 1-2 minutes depending on the blender. The end result should be coarse flour texture. I have experimented in grinding it till super fine, but found I prefer a little more texture.
  2. Restart blender on the low setting and slowly add water to combine. Alternatively you can place the chickpea flour into a large mixing bowl and slowly whisk in water. The mixture should resemble a thin pancake batter.
  3. Let the batter rest for an hour (up to 12 hours). This allows the liquid to penetrate and creates a smooth, creamy texture for your crust. No time to wait? Just soak it while the oven preheats, it will still be great!
  4. Preheat the oven to 450F. Line a quarter sheet pan (9x13) with parchment paper and lightly coat the paper with olive oil. Prepare pizza topping ingredients.
  5. Pour the batter into the pan, swirl to spread evenly and to the edges. PLEASE, FOR THE LOVE OF PIZZA, DO NOT STIR IT IN THE PAN WITH YOUR SPATULA! IT WILL STICK AND YOUR FRIENDS WILL LAUGH AT YOU. It should look like a big pancake!
  6. Put pizza crust into the oven and cook for 20 minutes or until the bread begins to brown slightly on the edges. Some small cracks may emerge on the surface too, no worries.
  7. Remove the pan from the oven. Gently loosen the crust from the parchment paper to ensure a smooth lift off when loaded with your toppings.
  8. Build your pizza by spreading the pizza sauce first,then cover with spinach, tomatoes, and mozzarella. Return to oven for 10 minutes.
  9. Remove pizza from oven. Create landing zones for each egg by denting the cheese topping with the back of a large spoon. Without the dent, your egg is likely to shoot right off the pizza! Crack all eggs onto the pizza and return to the oven. Cook for an additional 5-10 minutes depending on your egg preference. Keep an eye on the pizza, the eggs can go quick and will continue to cook during the resting period.
  10. Remove from oven and transfer pizza to a cooling rack. Allow to rest for 3-5 minutes. Transfer to a cutting board and cut as desired.
  11. Let’s Eat!
 

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Fresh Raw Beet Salad – Fancy White Shirts, Take Cover!

In Great Left-Overs, Lunch, Recipe, Side Dishes, Vegetables by Tom2 Comments

Beets are sweet raw, how to eat seasonal vegetables in chicago


Beet Salad Recipe with Apples and Cabbage


This raw beet salad recipe tames the earthy essence of the beets and brings out a beautiful sweetness.  As soon as you get past the fact that you are gobbling up raw beets (if you have phobia), you are bound to forget that this is actually a pretty healthy dish!

Raw beets have quite possibly the most intense red color I have ever seen.  It has such a powerful color that every item in this salad will become lush and red in color.  Watch out for your fancy white shirts!

Recipe Inspiration: How to Cook Everything Vegetarian

There is something about beets that worries many people.  There must have been conspiracy among grandmas in the past to make terrible dishes with beets.  But that can’t be grandmas always make great stuff.  Maybe someone forgot to wash their beets and they got a mouthful of sand… No worries, in this recipe, you peel the beets, so you should be safe from the grit.

I worked from Mark Bittman’s Raw Beet Salad Recipe and pulled a few of variations mentioned to come up with this combo.  I love his uncommon takes on regular ingredients.  Be sure to check out his inventive alternative preparations for the Raw Beet Salad, he is a Master.

Don’t worry about leftovers with this recipe, the flavors will continue to improve as it marinates.  It makes for a good take along lunch dish, although prepare for co-worker jealousy!

Let’s Cook!


Raw Beet Salad with Apples and Red Cabbage


Ingredients

1 pound – fresh raw beets
3 – red apples
¼ head – red cabbage
1 tablespoon – finely grated ginger
1 tablespoon – zest of orange (about 1 small orange)
2 teaspoons – Dijon mustard
1 tablespoon – olive oil
2 tablespoons – balsamic vinegar
2 teaspoons – maple syrup
salt and pepper to taste


1. Wash and peel the beets.  Rinse the apples and cabbage.  Prepare the food processor with the cheese shredding blade.
How to peel red beets for raw salad, paleo and vegan meals


2. Prepare the beets for shredding by cutting the top and bottoms off.  Chop into half or quarters depending on how large your beets are.  The larger you chunks of the beets, the longer the pieces will be within the salad.  A long piece of beet can stain a white shirt like nobody’s business!  Shred the beets in the food process or by hand with a cheese grater. Place in a large bowl.
cuisinart food processor used to grate beets for vegan salad meal


3. Prepare the apples for shredding by chopping in half and cutting out the core.  Shred with the food processor or cheese grater. Combine into the large bowl.
Shredded beets with maple syrup and apple, fresh vegan vegetarian recipes, eat whole foods


4. Prepare the cabbage for slicing.  Cut head into fourths and trim out the stem.  Reserve the rest of the cabbage for another use. Slice thinly with a large chef’s knife.  Combine into the large bowl.
Prepare a healthy dinner, foodie recipe, chicago food blogGreat recipe idea for raw beets - Chicago Food Culture


5. Add the grated ginger, orange zest, Dijon mustard, olive oil, balsamic vinegar, and maple syrup.  Toss gently.  A set of tongs or even your hands might be the easiest method for combination.  Be careful, the red is intense!  Taste, then add salt and pepper to adjust.
How to zest an orange for a raw beet and apple salad


Let’s Eat!

Beautiful red raw beets that satisfy, best way to eat healthy

5.0 from 1 reviews
Fresh Raw Beet Salad - Fancy White Shirts, Take Cover!
 
Prep time
Total time
 
This raw beet salad recipe tames the earthy essence of the beets and brings out a beautiful sweetness. As soon as you get past the fact that you gobbling up raw beets (if you have phobia), you are bound to forget that this is actually a pretty healthy dish!
Author:
Recipe type: Side Dish
Cuisine: American
Serves: 4
Ingredients
  • 1 pound – fresh raw beets
  • 3 – red apples
  • ¼ head – red cabbage
  • 1 tablespoon – finely grated ginger
  • 1 tablespoon – zest of orange (about 1 small orange)
  • 2 teaspoons – Dijon mustard
  • 1 tablespoon – olive oil
  • 2 tablespoons – balsamic vinegar
  • 2 teaspoons – maple syrup
  • salt and pepper to taste
Instructions
  1. Wash and peel the beets. Rinse the apples and cabbage. Prepare the food processor with the cheese shredding blade.
  2. Prepare the beets for shredding by cutting the top and bottoms off. Chop into half or quarters depending on how large your beets are. The larger you chunks of the beets, the longer the pieces will be within the salad. A long piece of beet can stain a white shirt like nobody’s business! Shred the beets in the food process or by hand with a cheese grater. Place in a large bowl.
  3. Prepare the apples for shredding by chopping in half and cutting out the core. Shred with the food processor or cheese grater. Combine in large bowl.
  4. Prepare the cabbage for slicing. Cut head into fourths and trim out the stem. Reserve the rest of the cabbage for another use. Slice thinly with a large chef's knife. Combine into the large bowl.
  5. Add the grated ginger, orange zest, Dijon mustard, olive oil, balsamic vinegar, and maple syrup. Toss gently. A set of tongs or even your hands might be the easiest method for combination. Taste, then add salt and pepper to adjust.
  6. Let’s Eat!
 

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Roasted Brussel Sprouts and Grapes

In Dinner, Easy Impress, Recipe, Side Dishes by TomLeave a Comment

Chicago Foodblogger Tom Schmidt


Roasted Brussel Sprouts Recipe with Grapes


When did Brussels sprouts become so cool?  People that normally don’t like veggies will even eat these.  They seem to have turned into the gateway drug for folks that often stay away from the green stuff.  Cool to me!

My parents introduced me to this dish and at the time I had not traveled down the veggie road nearly as far as I have today.  Although it was a few years back, I can still vividly remember the first time these divine tiny cabbages crossed my lips (sounds kinda dirty… oh well.)  The explosion of the sweetness from the cooked grapes tames the slight bitterness of the Brussels for an incredible taste.

roasted vegetable grapes sprouts

This last December, some friends of mine were throwing a potluck dinner party at Christmas-time for quite a large group of early and mid-twenty somethings.  As always, I wanted to share some of my favorite dishes, so I brought a few pounds of roasted broccoli and Brussels with grapes.  I assumed I would be the one eating them all and might even have to drag the leftovers home, but worth a try.

To my utter amazement, the broccoli and Brussel sprouts were the first empty dishes!  I spent half my night explaining the recipes to everyone.  Bottom line, if you want to impress some people, serve this one!


Roasted Brussels Sprouts Recipe with Grapes


Ingredients

  • 1 ½ pounds – Brussels sprouts
  • 1 to 2 tablespoons – olive oil to drizzle
  • 1 to 2 teaspoons – cracked black pepper
  • ¼ teaspoon – salt
  • ½ pound – seedless red grapes

1. Preheat oven to 400F.   Line large baking sheet with aluminum foil (parchment paper can also be used for a slightly crispier roast). Fill sink with cold water and put Brussels in to rinse.  Drain in a colander, no need to dry.

Best way to prepare Brussels Sprouts, chicago food culture


2. Cut Brussels in half and put into a large mixing bowl.  Drizzle with 1-2 tablespoons of olive oil.  Sprinkle with 1/4 teaspoon salt and ½ tablespoon pepper.  Feel free to adjust seasoning as desired.  Stir gently with a wooden spoon.

Recipe for roasting vegetable side dish, Award winning recipes


3. Arrange Brussels in a single layer on baking sheet.  Roast for 15 minutes.

4. Rinse grapes and remove from vine.  About 2 handfuls should be enough.  More will make it sweeter.

Best gourmet recipes for side dishes with Chicken


5. After 15 minutes remove Brussels from oven, add grapes.

red seedless grapes with brussel sprouts


6. Return to oven and continue cooking for 15-20 minutes.  The Brussels will get slightly brown and crispy on edges and grapes will be soft and begin to burst.

Let’s Eat!
Brussels Sprouts and Grapes Recipe

 

 

Roasted Brussel Sprouts and Grapes
 
Prep time
Cook time
Total time
 
The explosion of the sweetness from the cooked grapes tames the slight bitterness of the Brussels for an incredible taste. People that normally don’t like veggies will even eat these.
Author:
Recipe type: Dinner
Cuisine: American
Serves: 4
Ingredients
  • 1 ½ pounds – Brussels sprouts
  • 1 to 2 tablespoons – olive oil to drizzle
  • 1 to 2 teaspoons – cracked black pepper
  • ¼ teaspoon – salt
  • ½ pound – seedless red grapes
Instructions
  1. Preheat oven to 400F. Line large baking sheet with aluminum foil (parchment paper can also be used for a slightly crispier roast). Fill sink with cold water and put Brussels in to rinse. Drain in a colander, no need to dry.
  2. Cut Brussels in half and put into a large mixing bowl. Drizzle with 1-2 tablespoons of olive oil. Sprinkle with ¼ teaspoon salt and ½ tablespoon pepper. Feel free to adjust seasoning as desired. Stir gently with a wooden spoon.
  3. Arrange Brussels in a single layer on baking sheet. Roast for 15 minutes.
  4. Rinse grapes and remove from vine. About 2 handfuls should be enough. More will make it sweeter.
  5. After 15 minutes remove Brussels from oven, add grapes.
  6. Return to oven and continue cooking for 15-20 minutes. The Brussels will get slightly brown and crispy on edges and grapes will be soft and begin to burst.
  7. Let’s Eat!
 

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Perfect Roasted Chicken Recipe – Impress the Ladies!

In Dinner, Easy Impress, Essential Homemade, Paleo Friendly, Recipe by Tom5 Comments

Perfect Roasted Chicken - Paleo Recipes


Perfect Oven Roasted Chicken Recipe


The easiest way to get the perfect girl to fall in love with you, serve her a perfectly roasted beautiful bird.  The mythical aphrodisiac effects of the golden crispy skin and luscious meat will unfold before your very eyes.  Or at least she will give a hearty compliment on your valiant attempt and big hug.  But hey, I’ve heard success stories…

Recipe Inspiration – The Perfectly Roasted Chicken, Mindy Fox

This method really benefits from starting with a high quality chicken.  I have had the best luck with air-chilled birds.  As much as I like to eat organic, I have found that the Whole Foods chicken that is one step below (around $8 per bird) are pretty comparable.  Learn to cook a chicken with this technique and you will never be tortured with dry white meat again.  Rarely a week goes by in which I don’t roast a bird for at least one meal. If I am feeling fancy, rich or just want to impress some special lady, I will splurge on the most expensive organic bird I can get my hands on.  I still remember this $22 bird I got from a small butcher shop (The Local Pig) in Kansas City, roasted it, and MIND BLOWN.  I learned the power of happy, healthy chicken on that fateful evening.  Wow.

 

 

chicken in oven recipes ideas for dinner


Roasted Chicken Recipe


Ingredients

  • 1 – Whole Chicken
  • olive oil – to drizzle
  • 2-4 tablespoons – Rustic Tuscan spice or favorite herbs

(SUPER IMPORTANT) Prior to cooking, get chicken out refrigerator 1-2 hours before cooking and place on counter.  This allows the chicken to warm up a bit closer to room temperature and a juicer finished bird.

Prepare the raw chicken by wiping it dry

 


Preheat oven to 400F.  Put the baking dish or baking sheet into the oven now (SUPER IMPORTANT).  My favorite pan is an enamel coated cast iron gratin pan.  But a foil covered baking sheet works 95% as good.  Don’t use a glass dish for this method or you may crack it!  Do this early so that the pan is in the preheated oven for at least 20 mins.

Eat with Tom chicago roasted chicken


Un-wrap chicken and dry with paper towels if necessary. Chop whole chicken in half, and cut out the spine.  If you are not confident enough with your chef’s knife to do this, just ask them at the meat counter.  Or just buy some already cut up.  This is a rather forgiving recipe!

How to cut a raw whole chicken in half with a Wusthof Chefs Knife.


Place chicken in a large Tupperware or bowl.  Drizzle 1-2 tablespoons of olive oil all over chicken.  Sprinkle generously with your favorite herbs and spices on all surfaces.  I love the Rustic Tuscan Seasoning, available from Costco and it’s worth its weight in gold in my kitchen.  Use hands to spread over meat and to incorporate with oil.
Season generously with Rustic Tuscan Seasoning from Costco


Remove pan from oven with hot pads.  Place chicken bone-side down (skin up) on pan.  Return to oven immediately.  By preheating your pan, the chicken will begin cooking more quickly, helping to make it juicier inside and the skin more awesome.

(A true secret of perfect chicken roasting!)

Dating advice for men in their 20s, cook a chicken


Cook for 20 minutes, then move chicken around a bit and return to oven.  I typically don’t flip the pieces, maintaining the beautiful crispy skin.

Continue cooking for 20-25 minutes until skin is a golden brown. If you have an instant-read thermometer, the breasts should read 160 F and the thighs should read 180 F.

Let’s Eat!

roasted chicken recipes eat with tom food blog

 

Perfect Roasted Chicken Recipe - Impress the Ladies!
 
Prep time
Cook time
Total time
 
Learn to cook a chicken with this technique and you will never be tortured with dry white meat again.
Author:
Recipe type: Dinner
Serves: 4
Ingredients
  • 1 – Whole Chicken
  • olive oil – to drizzle
  • 2-4 tablespoons – Rustic Tuscan spice or favorite herbs
Instructions
Prior to cooking
  1. (SUPER IMPORTANT) Get chicken out refrigerator 1-2 hours before cooking and place on counter. This allows the chicken to warm up a bit closer to room temperature and a juicer finished bird.
Cooking Instructions
  1. Preheat oven to 400F. Put the baking dish or baking sheet into the oven now (SUPER IMPORTANT). My favorite pan is an enamel coated cast iron gratin pan. But a foil covered baking sheet works 95% as good. Don’t use a glass dish for this method or you may crack it! Do this early so that the pan is in the preheated oven for at least 20 mins.
  2. Un-wrap chicken and dry with paper towels if necessary.
  3. Chop whole chicken in half, and cut out the spine. If you are not confident enough with your chef’s knife to do this, just ask them at the meat counter. Or just buy some already cut up. This is a rather forgiving recipe!
  4. Place chicken in a large Tupperware or bowl. Drizzle 1-2 tablespoons of olive oil all over chicken. Sprinkle generously with your favorite herbs and spices on all surfaces. I love the Rustic Tuscan Seasoning, available from Costco and it’s worth its weight in gold in my kitchen. Use hands to spread over meat and to incorporate with oil.
  5. Remove pan from oven with hot pads. Place chicken bone-side down (skin up) on pan. Return to oven immediately. By preheating your pan, the chicken will begin cooking more quickly, helping to make it juicier inside and the skin more awesome. (A true secret of perfect chicken roasting!)
  6. Cook for 20 minutes, then move chicken around a bit and return to oven. I typically don’t flip the pieces, maintaining the beautiful crispy skin. Continue cooking for 20-25 minutes until skin is a golden brown.
  7. If you have an instant-read thermometer, the breasts should read 160 F and the thighs should read 180 F.
  8. Enjoy!