Brussels Sprouts and Sausage Parsnip Spiralized Pasta

Spiralized parsnips make a wonderful pasta replacement in this satisfying, spicy Autumn dish made with brussels sprouts and spicy chicken sausage.

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Articles: National Taco Day!

Food News

It's a taco takeover! After all, it's National Taco Day AND Taco Tuesday, so the nation is celebrating with tacos. We have plenty of recipes, from breakfast tacos through some great choices for dinner, so just search the word taco and enjoy!

 

Tacos pictured are from Mercadito Restaurant in Chicago.

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Roasted Delicata Squash with Turmeric

These are the perfect balance of savory and sweet, and fuss-free because you don’t have to peel the skin of the Delicate squash, so it’s pretty easy to prepare. Roasting Delicata brings out the flavor which makes a great Fall side dish with just about everything from chicken, to roasts and chops.

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Skinnytaste Dinner Plan (Week 44)

October is finally here! Time to pick apples and go pumpkin picking! My birthday month and Skinnytaste Fast & Slow hits the shelves in just a few days (Oct 11)! Check out some of my favorites fall recipes like; Slow Cooker Apple Butter , Slow Cooker Applesauce and Pumpkin Butter! Bring on the pumpkin obsession!

Pictured above is The Skinnytaste Meal Planner where I plan my dinners for the week (you can of course use any meal planner). Meal planning is a great way to get organized before heading to the supermarket to get ready for the week! My breakfast is usually something quick like eggs with fruit, a smoothie or avocado toast. We’re a family of four, so if a recipe serves more, it’s either packed up for everyone’s lunch or eaten the next day as leftovers. If you would like to see some of the previous week’s dinner plans, click here

Skinnytaste Dinner Plan (Week 44)

Monday: Slow Cooker Blissful Butternut Squash Soup
Tuesday: Shrimp Scampi Tacos with Caesar  Salad Slaw
Wednesday: Mongolian Beef & Broccoli (The Skinnytaste Cookbook) with Cauliflower “Fried Rice”
Thursday: Beef, Tomato and Acini di Pepe Soup (Instant Pot, Slow Cooker and Stove Top)
Friday: Leftover Soup
Saturday: Dinner Out
Sunday: Noodle-less Butternut Sausage Lasagna

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Recipes: New Orleans’s Style Bananas Foster with Vanilla Bean Ice Cream

• Prep Time:5 Minutes
• Serves:3

 

Tagged:
ace champion, banana foster, chef champion, creole, desserts, food channel, ice cream, new orleans,

Bananas Foster is a classic New Orleans dish with a showmanship quality, plus it's a fun dessert people can do both at a restaurant and at home. It's a really simple recipe, but it tastes great and combines classic flavor.

See this recipe in all it's decadent glory in Chef Champion's latest episode.

 

Foodie Byte

Ingredients

4 tablespoons salted butter
1/4 cup brown sugar
2 sliced organic bananas
2 teaspoons organic cinnamon
2 tablespoons banana liqueur
1/4 cup dark rum/whiskey
2 large scoops vanilla bean ice cream

Preparation

On a medium heat, using a small skillet add brown sugar, stirring continuously for a few seconds.
Add the banana liqueur and cook until sauce starts to bubble. P
ull the skillet away from the stove; add the rum and flambé by tilting the pan into the fire. If you have an electric stove you can flambé using a grill lighter or long match.
Cook the sauce until it starts to bubble. This should take about 3 to 4 minutes. It should have the consistency of maple syrup and look like a dark caramel.
Note: Do not walk away. Stir consistently.
When the sauce is almost down add the butter and allow it to slowly incorporate into the sauce. The butter is a finishing technique which as richness and creaminess to the sauce. If the sauce starts to boil over turn it down and continue cooking until done. Allow the sauce to cool before serving.
For the ice cream:
Pre scoop your ice cream ahead of time. Place scooped ice cream on in a bowl uncovered in the freezer 1 hour prior to serving. This will keep the ice cream from melting to fast from the warm sauce.
Presentation:
In a medium size white bowl place a large scoop of ice cream directly in the middle. Arrange the bananas around the ice cream in, 4 pieces per bowl or 2 ½ if making 2 servings. This sauce goes well on Vanilla Bean Ice Cream and almost all of your favorite holiday deserts.

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Recipes: Asparagus and Teriyaki Steak Fried Rice

• Prep Time:30 minutes
• Cook Time:15 minutes
• Serves:4

 

Tagged:
asian cuisine, asparagus, beth wray, food channel, steak fried rice, teryaki, todays cookbook, wok,

This asparagus and stir fried steak teriyaki dish makes a great one-pot meal, especially piled over a bed of baby spinach or arugula. It's a stunning main course!

This recipe comes from the cookbook, Dinner at Home, by JeanMarie Brownson. She's the former test kitchen director for The Chicago Tribune, serving when, as she says, "It was a heady time to be in the food business." Notable chefs came to the Tribune, she says, such as Julia Child, Jacques Pepin, Paul Prudhomme, Alice Waters and many others. She's also the co-author of Rick Bayless's award-winning second cookbook, Rick Bayless's Mexican Kitchen, and a partner in Frontera Foods and Red Fork Natural Foods.

The collection in this cookbook comes from her Dinner at Home column in the Tribune, and is full of tips and stories that bring the food to life. Beth Wray took the time to show us exactly how to make it in her latest episode of Today's Cookbook.

 

Recipe used by permission.

Published by the Chicago Tribune.

 

 

 

 

 

 

Foodie Byte

To know when your wok is hot enough, simply drip a few drops a water onto the pan. If it sizzles on contact, you know the wok is ready.

Ingredients

1/4 cup teriyaki sauce
1/2 to 1 teaspoon wasabi paste or powder, optional
8 ounces skirt steak (or other tender steak)
2 large eggs
1 teaspoon dark sesame oil
1/4 teaspoon salt
4 tablespoons expeller-pressed canola oil, safflower oil or peanut oil
1 small red onion, halved, cut into thing wedges
1/2 teaspoon sugar
1/2 bunch skinny asparagus, ends trimmed, cut into 2-inch lengths
1/2 green bell pepper, cut into 1/4 inch pieces
2 cloves garlic, finely chopped
4 cups chilled, cooked brown or white rice
Chopped fresh cilantro for garnish

Preparation

Mix teriyaki sauce and wasabi in small bowl for serving.
Cut steak into 3-inch-wide pieces. Turn the pieces so you can cut the steak against the grain into super-thin slices.
Beat eggs with sesame oil and a pinch of salt in a small bowl. Put all ingredients near cooking surface.
Heat a well-seasoned wok (or large deep-sided nonstick skillet) over high heat until a drop of water evaporates on contact.
Add 1 tablespoon oil, then add onion.
Stir-fry over high heat, 2 minutes.
Sprinkle with sugar and a pinch of salt.
Stir-fry until nicely caramelized, about 3 minutes. With a slotted spoon, transfer onion to a large plate.
Add 1 tablespoon oil to wok; add asparagus and bell pepper.
Stir-fry until crisp-tender, about 2 minutes.
Stir in garlic; cook 30 seconds. Transfer to plate.
Add 1 tablespoon oil to wok; add sliced steak.
Stir-fry until medium-rare, 2-3 minutes. Transfer to plate.
Add remaining 1 tablespoon oil to wok. When hot, add egg mixture; stir-fry with a spatula until lightly scrambled.
Add the rice; stir-fry until very hot, about 3 minutes.
Stir in all ingredients from plate. Stir-fry until heated through, 2-3 minutes.
Drizzle with teriyaki sauce.
Serve garnished with cilantro.

Nutritional Information

Calories 553, Carbohydrates 61g, Cholesterol 132mg, Fat 25g, Fiber 5g, Protein 22g, Saturated Fat 4g, Sodium 782mg. Daily Values: . Percent Daily Values are based on a 2,000 calorie diet.

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Donut-Shaped Apple Snacks

If you’re going apple picking and need a fun, healthy treat – this is it! I’m in love with these apple treats, great for the kids or even adults. Drizzled with anything that strikes your fancy, here I did a variation with PB and chocolate as well as some with just chocolate. Caramel would also be great to give you a caramel apple combination!

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