Brussels Sprout Hash

I'm all about brussels sprouts this season. Camille Styles' latest 10 best brussels sprout recipes was my calling for the next best side dish for your Thanksgivukkah (or breakfast) table, thanks to a pick from Joy the Baker.  The hash is light yet flavorful, and its earthiness drives the dish home, especially if you add cremini mushrooms. Plus, leftovers call for a lovely breakfast hash with a fried egg on top. This one's a winner!

brussels sprout hash

Makes 2 servings

2 tablespoons olive oil
1 small shallot, minced
2 big handfuls cremini mushrooms
1 clove garlic, minced
3 big handfuls brussels sprouts
Salt and pepper to taste
Juice of half a lemon
1 scant tablespoon olive oil
2 large eggs (if making for breakfast - see photo below)

1. Wipe mushrooms with a moist paper towel to remove any excess dirt. Slice mushrooms into quarters. Set aside. Rinse brussels sprouts. Slice sprouts into ribbons by thinly slicing horizontally from top to bottom. Set aside.

2. In a medium skillet, heat olive oil over medium heat. Add shallots and cook until translucent and just browned, about 4 minutes. Add mushrooms and a pinch of salt. Cook down until mushrooms are softened and beginning to brown. Add garlic and cook for one minute more.

3. Add brussels sprout ribbons and increase heat to medium-high. Toss to combine and cook until brussels and mushrooms are softened and extra browned. Remove from heat, add lemon juice, and toss.

4. Fry two eggs in skillet and place on top of each serving, if desired for a post-Thanksgivukkah leftover breakfast.

adapted from joy the baker

Stuffing Muffins

Stuffing: the holiday staple that literally pushes our pant buttons but leaves us in the most satisfying food coma of the year. In an attempt to make this holiday favorite a bit different than the norm, I thought of a portion-friendly, aesthetically pleasing version for the dinner table. Stuffing muffins!

I left my ingredient base fairly simple, but feel free to add your favorite veggies or proteins. I wouldn't be opposed to chanterelles in my next batch!

stuffing muffins

Makes 12 muffins

1 stick butter

1 medium onion, chopped

1 teaspoon dried thyme leaves

1 teaspoon dried sage

1 teaspoon poultry seasoning

6 cups dry bread cubes (Whole Foods sells by the bag)

2-3 cups chicken stock

1. Preheat oven to 375 degrees. Grease muffin tin.

2. Melt butter in large skillet on medium heat. Add onion and cook for 5 minutes, stirring frequently. Add thyme, sage, and seasoning.

3. Place bread cubes in a large bowl and add onion mixture. Add 2 cups of chicken stock and toss gently until well-mixed. If needed, add up to one cup more. Spoon generously into muffin tins and press down to ensure they are well-filled.

4. Bake for 30 minutes until golden brown on top!

adapted from cooking on the side

Sweet Potato Latkes

One week until Thanksgivukkah (break), and I could not be more ready. In fact, I was so anxious to celebrate that I hosted a Thanksgivukkah party for my roommates and brother this past weekend. I handled the main staples, Ashley made an unbelievable family corn soufflé recipe, and my friends across the hall brought wine and rotisserie chickens (shh...tasted just like turkey).

Look out for a glorious apple and cranberry pie recipe, brussels sprout hash and how to make the perfect cheese board. By Thanksgivukkah next Thursday, you'll be confident and very popular among family and guests. But until then, let the countdown begin!

sweet potato latkes

Makes 24 small latkes

4 medium sweet potatoes, peeled and grated

2 eggs, beaten

1/4 cup flour

1 medium onion, finely chopped

Canola oil

1. Mix together all ingredients in a large bowl. Turn stove eye to medium-high and coat large saucepan with oil.

2. Scoop small handful of potato mix and flatten with hands to form a pancake. Place on stove. Flip after 3-4 minutes. Once cooked, remove from stove and place on a paper towel-lined baking sheet to cool.

No-Bake Truffle Mac and Cheese

During my weekly grocery shopping at Central Market, an adorable old man approached me near the organic herbs section. Without hesitation, he proceeded to rave about the rare black truffles now available across the aisle for only $6 per individualized package ($299.99 per pound)! He told me I just had to try them.

After peer pressure from a 75-year-old, I purchased my own package of black truffle and a super fine grater. I could not wait to get cookin'. I was instructed that truffle would enhance any dish from scrambled eggs to risotto. Here is my shot at the real black truffle mac and cheese, which I made last night for my roommate Sari's birthday! I will confess that I missed the crunch of a baked macaroni, but this no-bake version is creamy, rich and simply fantastic.

no-bake truffle mac and cheese

Makes 4 servings

8 ounces whole wheat penne noodles (2 cups)
1 3/4 cups low-fat milk, divided
3 tablespoons flour
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon ground white pepper
3/4 cup shredded extra-sharp cheddar cheese
1/4 cup shredded pecorino cheese
3 sprigs of thyme
1 black truffle

1. Bring a large pot of water to a boil. Cook pasta according to box instructions.

2. Meanwhile, heat 1 1/2 cups milk in another large pot over medium-high heat until just simmering. Whisk the remaining 1/4 cup milk, flour, garlic powder, salt and pepper in a small bowl until combined. 

3. Add the flour mixture to the simmering milk; return to a simmer and cook, whisking constantly, until the mixture is thickened, 2 to 3 minutes. Remove from the heat and whisk in cheddar and pecorino until the cheese is melted.

4. Drain the pasta and add to the cheese sauce. Return to the heat and cook, stirring, over medium-low heat, until heated through, about 1 minute.
5. Transfer mac and cheese to a serving dish and garnish with grated truffle and thyme leaves.

adapted from eating well

Rebecca's Pesto Pasta

In honor of my beautiful friend and bride-to-be (this weekend!), here is her recipe for a pesto pasta that'll rock your world and next dinner party. She roasted peppers, onions, eggplant and pine nuts beforehand and added them to the fun-shaped pasta right before serving. I cannot wait to make this again soon!

rebecca's pesto pasta

Makes 8 servings

This recipe relies on your desired taste, not measurement! 

Pine nuts

Basil (a big bunch!)

Garlic

Olive oil

Parmesan cheese, grated

Salt and pepper, to taste 

Parmesan cheese, shaved (to dress the pasta)

Roasted onions, peppers, eggplant, etc...

2 boxes pasta

1. Cook the pasta, according to instructions. Drain and leave aside.

2. Blend basil, garlic and pine nuts in a food processor. Slowly add olive oil while blending until desired consistency is reached. Mix in grated parmesan with a spoon.

3. In a large serving bowl, mix vegetables and pesto into the pasta at room temperature. Add toasted pine nuts and parmesan shavings on top. Enjoy!

Cajun Cod with Lady Peas

Here's some Southern lovin' from Cara's oven. Nothing beats that extra butter and savored spice, which you'll taste in every bite. Lady peas are unusual to find yet put any other bean to shame. They're delicately small and creamy. When matched with cajun cod...they're even better.

I served the cajun cod and peas with my grandmother's okra and tomatoes, a similar Southern dish I highly recommend.

cajun cod with lady peas

Makes 4-6 servings

1 pound lady peas

1/2 onion, finely chopped

4 cloves garlic, minced

2 tablespoons (or more) butter

Salt and freshly ground black pepper

4 6 oz. filets of cod

1 teaspoon Tony Chachere's Light

1. Soak lady peas in a small bowl of cold water for 20 min. Drain. Put in a pot with water covering it, butter, salt and pepper, and bring to a boil until tender, about 1 hour. Instead of putting ham, we decided to mix them with some sauteed onions and garlic. less smoky, a smoother taste

2. Sprinkle cod with Tony Chachere's Light and blacken in the oven on 350 degrees in a broiling pan for about 30 minutes, or until cooked through to your liking.