Brussels Sprout & Mushroom Stir Fry

Part of me hates going to Costco: to lines, the people, the hustle and bustle. But part of me loves it: the fridge full of organic veggies when we get home, frozen wild fish fillets that I can cook into fish tacos all month long, and giant jars of peanut butter (always). 

Brussels sprouts and mushrooms are two things I almost never leave Costco without. As far as vegetables go, they stay good in the fridge for a while, and we always go through them all. Costco trips mean recipes like this: Brussels Sprouts and Mushroom Sesame Stir Fry.

Toasted sesame oil is one of my favorite condiments because it’s depth of flavor adds so much to any Asian-style dish! Along with a drizzle of soy sauce and a spoonful of maple syrup? That’s where the magic happens. It’s a sweet, savory, nutty combination that goes with just about anything.

I use shiitake mushrooms in this recipe because they work well in recipes that have Asian flavors (like soy and sesame). If you can’t find shiitake mushrooms, baby portobellos will work just fine!

After you’ve made this recipe with brussels sprouts, you might find that the sauce is extremely adaptable — you could do this same exact thing with broccoli or zucchini.

Brussels Sprout & Mushroom Sesame Stir Fry

Published March 15, 2018 by Caitlin Sherwood

Serves: 4   |    Total Time: 20 minutes

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Ingredients:

• 2 cups brussels sprouts, halved
• 2 cups mushrooms, sliced (I used shiitake but cremini mushrooms also work well)
• 1 tablespoon coconut oil 
• 1 tablespoon minced garlic
• 2 tablespoons soy sauce 
• 1 tablespoon maple syrup
• 1 tablespoon toasted sesame oil
• 1-2 tablespoon sesame seeds 

Directions:

1. Heat oil in a wok or skillet over medium heat until it glistens. Add mushrooms and brussels sprouts to the pan, stirring briefly.
2. Allow veggies to cook for 10 minutes, stirring ocassionally. Mushrooms should begin to soften and brussels should start to brown just on the edges. Add minced garlic to the pan, and cook for 3 more minutes, stirring every minute or so.
3. Drizzle soy sauce, maple syrup, and sesame oil into pan and stir. Cook for 3 more minutes. Add sesame seeds to taste, and remove from heat. Serve hot!

One Pan Paleo Chicken Cacciatore

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Camera Update: I got my new camera in mail yesterday! I’m over the moon. I’ll be returning to the regular posting scheduling shortly, now what I can shoot! 

Now... on to this delicious dish! 

I’ve been on a re-working streak: revisiting old favorites from the blog and taking new pictures (like this Chicken & Sweet Potato Curry, or this Lemony Garden Vegetable & Chicken Soup). It takes some of the mind-work out of the equation, leaving me to only do the creative pieces: photography, a bit of writing, quite a lot of eating. 

This one-pan chicken cacciatore is one of those revisited recipes. I originally made this recipe when I was in the middle of finals for grad school. It feels like a lifetime ago. At the time, exams, essays, and textbooks took up such a large part of my life it was hard to believe it could be any other way. In retrospect that was a short lived moment in my journey, one that I even forget about most of the time. All the better, as my experience with grad school was unremarkable. 

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When I first published this recipe I had said, "I need meals that are simple, quick, and take a minimal amount of brain work.” But I was also looking for ways to express myself creatively, something multiple choice tests didn’t allow. It's that creative need that comes through in this recipe, inspired by a single night out at Pasta Jay’s on Pearl Street. 

I remember—not the exact dish I had eaten at Pasta Jay’s- but the thoughts that ran through my head when I ate the leftovers out of a cardboard to-go box the next day. The dish awed me, to be honest. I had never had anything but pasta-laden dishes from Italian restaurants before (to be expected), but this dish had no pasta, and was the best thing I’d eaten that month. 

I ate that meal in 2011 and originally wrote up this recipe in 2015. It’s now been 7 years, and that first introduction to cacciatore stays with me.

Making cacciatore is a bit of a production: if you really want to impress people, you’ll need to get fresh basil, and there are a few things you’ll need to chop. Oh, but it’s worth it. Since I’m usually making this on a weeknight, after running errands or getting a workout in, I try to chop everything ahead of time (in the morning, or the night before). I’ll even measure out the spices and put them in a bowl, so that when evening rolls around I don’t even have to think. Just put things in the pot (I use a blue Le Creuset Braiser for meals like this) and remember to stir occasionally! 

One Pan Paleo Chicken Cacciatore

Published February 27, 2018 by Caitlin Sherwood

Serves: 4   |    Total Time: 60 minutes

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Ingredients:

• 1 pound bone-in chicken thighs (boneless and skinless is fine too, just reduce cooking time - cook thighs until internal temperature reaches 185°F)
• 1 teaspoon coconut oil
• 1/2 medium white onion, sliced
• 3 cloves garlic, minced
• 2 bell peppers, sliced in strips (choose a variety of colors: yellow, red, or green)
• 1/4 cup red wine, such a Pinot Noir or Sirah
• 2 14.5-ounce cans of crushed tomatoes
• 1/2 cup canned artichoke hearts, drained and quartered 
• 1 teaspoon balsamic vinegar
• 1/4 cup fresh basil leaves, sliced chiffonade style style, plus more for garnish
• 1/2 teaspoon red pepper flakes 
• 1/2 teaspoon dried oregano 
• 1/2 teaspoon dried thyme 
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• Optional for serving: grated Parmesan Reggiano cheese, red pepper flakes, extra basil leaves

Directions:

1. Heat the coconut oil over medium-high heat in a large skillet (I use my 5-qt Le Creuset Braiser, though a 13 to 15 inch skillet would work as well). Once the oil glistens, place chicken thighs skin-side down in the pan. Sear the chicken for 3 minutes, then flip them over and continue to cook chicken for 5 more minutes.
2. After 5 minutes, place the onions, garlic, and peppers in pan. Cook, stirring occasionally, until the onions are translucent. Add the wine, and scrape the pan with a wooden spoon. Bring to a simmer.
3. Pour in the tomatoes, and stir in the artichoke hearts, balsamic vinegar, basil, thyme, red pepper flakes, oregano, salt and pepper.
4. Bring back up to simmer, and place lid on pan. Cook, for 20-30 more minutes, until an instant read thermometer reads 185°F when inserted into the center of the thickest thigh.
5. Remove from heat, and serve on plates or in bowls. Garnish with grated parmesan, red pepper flakes, and/or extra basil.
6. Tip: try serving this over spiralized zucchini or spaghetti squash for a grain-free pasta option.

Easy Sweet Potato & Chicken Curry

The bad news first: I was in the middle of photographing some oatmeal banana chocolate chip cookies when my camera took a field trip… off the kitchen counter, to the floor. It took the hit hard. So, without a way to take pictures for a little while, I’ll be posting less for the next few weeks. I have a enough recipes in my backlog that I’ll be posting one recipe a week for the next few weeks instead of my usual two. My new camera is on backorder, so I’m crossing my fingers it gets here ASAP! 

The good news: I have curry to drown my sorrows in.

This sweet potato & chicken curry is one actually an oldie from the blog – something I originally published over two years ago! It needed a bit of a face lift, and I was more than happy to accommodate... This sweet and savory curry is welcome in my house anytime, but especially when we have a foot of snow outside (which we do right now!). It offers a ying and yang of spicy and creamy; of hot and cool; of sweet and savory. Few other dishes are quite so satisfying. 

Easy Sweet Potato & Chicken Curry

Published February 20, 2018 by Caitlin Sherwood

Serves: 4   |    Total Time: 30 minutes

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Ingredients:

• 1 tablespoon coconut oil 
• 1 onion, diced
• 3 cloves garlic, minced
• 1 inch ginger, minced
• 1 pound boneless skinless chicken breast, cubed
• 1 serrano chile, minced
• 1 teaspoon brown mustard seeds
• 1/2 teaspoon ground turmeric
• 1 tablespoon ground curry powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon fennel seeds (whole)
• 1/4 teaspoon ground black pepper
• Optional: dash of cayenne pepper, for extra heat
• 1/4 teaspoon salt
• 2 medium sweet potatoes, diced (or 1 large)
• 2 14-ounce cans of crushed tomatoes (diced works too, will just be a chunkier curry)
• 1 cup canned full-fat coconut milk
• For serving: minced cilantro, roasted cashews, and your choice of rice/cauliflower rice/quinoa/etc

Directions:

1. Heat the coconut oil in a large skillet over medium heat. When the oil glisten, add diced onion, minced garlic, and minced ginger. Sauté until onions are transparent.
2. Add the cubed chicken to the pan, browning on each side for about 3 minutes, and then turning to cook the other side. Add the minced serrano chile, spices, and salt, and stir.
3. Add the diced sweet potato, along with the canned tomatoes, and coconut milk. Stir to incorporate everything.
4. Bring to a simmer and place lid on pan, cooking until the sweet potatoes are tender, about 15 minutes. Prick potatoes with a fork to ensure they are soft all the way through.
5. Serve curry hot, sprinkled with cilantro and toasted cashews, along with a side of rice/cauliflower rice/quinoa/etc.