Savoring Today LLC | Healthier Recipes for the Discerning Home Cook http://savoringtoday.com Recipes for discerning home cooks with a keen interest in preparing healthy meals. Thu, 15 Jun 2017 19:40:24 +0000 en-US hourly 1 29241885 14 Go-To Grilling Recipes To Get Fired Up for Summer http://savoringtoday.com/14-go-to-grilling-recipes/ http://savoringtoday.com/14-go-to-grilling-recipes/#comments Thu, 15 Jun 2017 19:19:13 +0000 http://savoringtoday.com/?p=14472 These 14 Go-To Grilling Recipes To Get Fired Up for Summer are simple enough to slip into your menu rotation and delicious enough to celebrate with friends. As soon as temps crawl north of 50 degrees, you can bet we are firing up the grill. It is easy summer grilling that gets food to the table fast on busy...

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These 14 Go-To Grilling Recipes To Get Fired Up for Summer are simple enough to slip into your menu rotation and delicious enough to celebrate with friends. As soon as temps crawl north of 50 degrees, you can bet we are firing up the grill. It is easy summer grilling that gets food to the table fast on busy weeknights and makes weekend parties a snap. Here you’ll find our favorite Go-To grilling recipes for beef, lamb, chicken and seafood, along with five sides to keep the cooking outside, and two desserts to bring some chill to hot nights.

My Go-To beef, lamb, chicken or seafood recipes:

Grilled Skirt Steak Tacos require a little advance marinating, but cook faster than any other cut of steak—only 6 to 8 minutes kind of fast. This thin strip of muscle provides great-tasting steak that elevates any party menu while giving the cook (that’s you) a chance to actually enjoy the party. Click on the photo for your choice of Chile-Lime or Buttermilk Cilantro marinades.

Take tacos to a whole new level with these grilled skirt steak recipes. Easy enough for family dinners and festive for entertaining.

Pancetta-Gruyere Burgers with Grilled Vidalia Onions need only a toasted bun and you are ready to eat right there at the grill—no other condiments required. We mix lean pancetta and Gruyere right into the ground beef to infuse savory, juicy flavor into every bite. All burgers should taste this good.

All burgers should taste this good! Pancetta-Gruyere Burger with Grilled Vidalia Onions on a toasted bun.

Grilled Lamb Loin Chops are my go-to for special occasions at our house. As my husband would say, “Lamb belongs on a grill.” And he’s so right! Bits of rosemary and garlic cling to the loin chops, roasting along with the meat creating a fragrant, succulent lamb dinner. It is so easy to prepare you’ll wonder why you waited for a holiday to make it. If you’re so inclined, this post includes a classic béarnaise sauce to cradle the chops in herbaceous perfection.

Grilled Lamb Loin Chops for special occasions and holidays. Lamb was meant to be grilled!

Herb-Buttermilk Chicken with Grilled Tomato-Basil Butter will leave you wondering why you ever settled for dry, boneless-skinless chicken breast in the past. Buttermilk has been a secret ingredient in the best fried chicken for as long as I can remember, and it brings its magic to grilled chicken too. Fresh herbs in the marinade cling to the chicken even when it is grilled and Grilled Tomato-Basil Butter is the perfect touch of robust flavor to finish the chicken before serving. Yeah, that’s right, I just recommended finishing your grilled chicken with butter.

The 10 BEST Grilling recipes for summer. Taste the buttermilk difference with this deeply flavorful, easy make-ahead protein for salads, pasta, burritos, or sandwiches.

Cedar Grilled Chicken-Stuffed Poblanos makes turning the oven on in the summer worth it. If you’ve been wondering how to cook with cedar planks, look no further. While the chicken and peppers are grilled, this dish is finished in the oven to crisp up the panko topping. Roasted poblano peppers brimming with cedar-grilled chicken, cheese, caramelized onion, and christened with golden panko crumbs—really, you have to try this.

Cedar Plank Grilled Chicken in Roasted Poblanos is a one dish meal you'll make again and again.

Grilled Salmon with Tomato-Basil Butter Sauce is part of a post I put together last summer with the 5 Best Fish Grilling Tips to make your best fret-free grilled fish. People get frustrated when grilling fish because it can be so delicate, which is another way of saying you have a short window of “just right”. Follow these tips to ace grilled fish every time.

!0 BEST summer grilling recipes. Grilled Wild Salmon served with Tomato-Basil Butter Sauce, made from compound butter and white wine.

Grilled Thai Chili Sesame Shrimp makes weeknight meals a snap because it’s done in under 30 minutes from scratch. The sweet and tangy Thai chili sauce has just enough spice to grab your attention, but because it’s homemade, you can adjust the flavor in any direction that suits your family. Shrimp cooks quickly, so be sure everything is ready before you head outside to the grill and keep a close eye on it.

Grilled Thai Chili Sesame Shrimp with Asparagus is a quick weeknight meal everyone will love. Delicious, and done in under 30 minutes from scratch!

Grilled side dishes so the cooking stays outside:

Grilled Beets & Asparagus with Fried Goat Cheese goes with anything … really. Sweet, earthy beets balance the assertive flavor of asparagus for an unlikely combination you’ll reach for again and again. You don’t have to top it with goat cheese (I can’t believe I just said that!) however, the fried goat cheese brings salt, tang and texture that makes you forget how healthy it all is. A splash of aged balsamic and you are set to impress!

10 BEST grilling recipes for summer entertaining. A delicious duo of beets and asparagus crowned with fried goat cheese.

Grilled Corn of the Cob makes the heat of summer worth every drop of sweat. When sweet corn is in season locally, we enjoy it as much as three times a week because the season is brief here in Colorado.  For me, I want a generous application of butter and the corn stays in the husk until it’s done—who wants dried out corn? So my best advice is to leave the husks ON and grill enough for freezing every chance you get. Don’t overlook this simple side dish, its sweet reward is summer’s best.

You can always dress it up with garlic, cheese, or peppers if that’s your thing. Adding flavors can be fun, but best done once the corn is cooked in the husk to keep it from drying out and then apply any flavored butters or cheese for a quick char of 2 minutes over high heat.

10 BEST grilling recipes for summer. Grilled Corn on the Cob

Grilled Vegetable Medley is the beauty of grilling whatever vegetables you like best. A grill tray can be your best grilling buddy for quick high-heat stir fries when you don’t want to take the time stringing skewers. And for skewer fans, the key is paring like items—tomatoes with tomatoes, peppers with peppers—each one can be removed from the heat as needed. No one looks forward to limp squash or under-cooked onions, and you want those tomatoes charred and ready to burst.

The 10 BEST grilling recipes for summer. Grilled Vegetable Medley will round out any meal.

Grilled Cabbage with Classic Caesar Dressing was the single best food discovery I made last summer—think roasted Brussels sprouts, only milder in flavor and faster to make. Crisp, charred edges heighten the flavor of this humble vegetable and there’s no better way to dress it up than with savory Caesar and crushed croutons.

Grilled Cabbage with classic Caesar Dressing and Crushed Croutons is an impressive new side dish from the grill.

Hoisin-Sesame Grilled Asparagus is a quick, easy summer side dish from the grill, done in under 10 minutes. Hoisin sauce is widely available in stores, but this homemade version avoids common additives like caramel color and modified food starches. The sweet-savory sauce clings to the asparagus to season every bite and sesame seeds stay exactly where sprinkled.

Grilled asparagus with hoisin-sesame sauce makes an easy grilled side dish.

Grilled desserts to bring some chill to summer:

Grilled Peach and Vanilla Bean Crisp combines the familiarity of a traditional fruit crisp with the subtle smoky elements of caramelized sweetness on hot grill grates. Dessert may not be the first thing that comes to mind when lighting the grill, but sweet warm peaches and cool cream will change all that.

Sweet, ripe grilled peaches in a vanilla bean sauce tucked under a crunchy, nutty topping. The best of grilled summer desserts.

Grilled Strawberry Semifreddo with Pistachios & Balsamic is gloriously creamy, splendidly easy and always brings the WOW factor. This special Italian dessert meaning, “half cold” or “half frozen,” is similar to ice cream—sweet, creamy, luxurious—but no special equipment is required. And grilling strawberries is so easy! It is kind of funny that you’ll need a grill and a knife instead of an ice cream maker and a scoop—crazy, I know. Crazy good!

Grilled Strawberry Semifreddo is creamier than ice cream and no machine is needed.

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Grilled Cabbage with Classic Caesar Dressing http://savoringtoday.com/grilled-cabbage-classic-caesar/ http://savoringtoday.com/grilled-cabbage-classic-caesar/#comments Thu, 08 Jun 2017 18:35:20 +0000 http://savoringtoday.com/?p=14494 Go beyond coleslaw this summer with Grilled Cabbage. Grilled cabbage was the single best food discovery I made last summer—think roasted Brussels sprouts, only milder in flavor and faster to make. This humble, cruciferous sphere became a side dish star over a hot fire and we enjoyed it so much it was on the menu often...

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Grilled Caesar Cabbage will impress all summer long with its charred edges and savory classic Caesar flavor. Top with crushed croutons and a spray of parmesan for the best summer side dish from the grill.

Go beyond coleslaw this summer with Grilled Cabbage.

Grilled cabbage was the single best food discovery I made last summer—think roasted Brussels sprouts, only milder in flavor and faster to make. This humble, cruciferous sphere became a side dish star over a hot fire and we enjoyed it so much it was on the menu often during grilling season. A little olive oil, salt and pepper, is really all you need, though we couldn’t resist a drizzle of balsamic too.

Crisp, charred edges laced with aged balsamic were reward enough, but then we tried it with our favorite homemade Caesar Dressing and this Grilled Cabbage with Classic Caesar Dressing recipe was born. This recipe is a great way to get out of the rut of only thinking of cabbage for coleslaw or sauerkraut and keep your whole meal at the grill.

Grilled Cabbage with Caesar Dressing for easy summer side dishes from the grill.

Served in thin wedges, the combination of purple and green cabbage makes the most visually appealing dish with a generous pour of dressing and dusting of crushed croutons. Finish it with a spray of Parmesan cheese for a classic finish at the table and enjoy adding this new side dish to your summer grilling menu.

Green and purple cabbage create a beautiful side dish from the grill. Topped with classic Caesar dressing and crushed croutons, it is sure to become your new favorite from the grill.

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Grilled Cabbage with Classic Caesar Dressing

5 from 1 reviews

  • Author:
  • Prep Time: 15 min
  • Cook Time: 15
  • Total Time: 30 minutes
  • Yield: 4
  • Category: Side Dish
  • Method: grilling

Ingredients

For the Caesar Dressing:

  • 1 large garlic clove — coarsely chopped
  • 1 tablespoon freshly squeezed lemon juice
  • 5 small anchovy fillets — approx 2 tablespoons
  • 1 whole egg
  • 1 whole egg yolk
  • 1/3 cup shredded parmesan cheese
  • 1 1/2 tablespoons Dijon mustard
  • 2 teaspoons Worcestershire sauce
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup avocado oil or extra virgin olive oil
  • Salt to taste

For the Cabbage:

  • 1/2 head cabbage — green, purple or both
  • Avocado oil or olive oil
  • Sea salt and freshly ground black pepper
  • 1 cup croutons, of choice — crushed into coarse pieces

Instructions

For the Dressing:

  1. Mix garlic in lemon juice, set aside. Place anchovies, egg, egg yolk, parmesan, mustard, Worcestershire sauce, and pepper in a food processor and blend until anchovy is chopped fine. Add lemon juice and garlic; blend until incorporated.
  2. While the processor running, pour in the oil in a slow, steady stream until emulsified and incorporated. Taste and add salt as needed. Chill in the refrigerator while grilling the cabbage.

For the Grilled Cabbage:

  1. Slice cabbage head into 6 thin wedges, retaining part of the core with each wedge so the cabbage holds together better on the grill. Brush with oil and season with salt and pepper on both sides. Heat a grill on high to 400°F.
  2. Place cabbage wedges on the hot grill and close the lid. Grill for 5 to 6 minutes on each side until charred in spots and outer leaves are softened with center still slightly firm. Remove from heat, drizzle with dressing and sprinkle with crushed croutons.

Notes

This recipe will make more dressing than is needed. Refrigerate any leftover dressing and use within one week.

How to keep cabbage from falling through the grill grates.

I’m not going to pretend it’s easy to keep the sliced cabbage from falling through the grill grates—it takes some finesse turning it as the wedges loosen. Or you can use a handy grill tray like the one in the photo above that I used to grill cauliflower.

This pan of grilled cabbage was served with sea salt and fresh cracked pepper.

Grilled Cabbage served with Classic Caesar Dressing and Crushed Croutons is a fantastic summertime side dish.

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Italian Sausage & Cauliflower Rice Stuffed Peppers: Paleo & Whole30 http://savoringtoday.com/sausage-cauliflower-rice-stuffed-peppers-paleo/ http://savoringtoday.com/sausage-cauliflower-rice-stuffed-peppers-paleo/#comments Mon, 08 May 2017 17:00:17 +0000 http://savoringtoday.com/?p=13916 What makes these Italian Sausage & Cauliflower Rice Stuffed Peppers different than the stuffed peppers our mothers made? Paleo and Whole30 compliant, there’s no cheese, rice, or bread in this recipe and the sausage is made without sugar, MSG, or preservatives. Paleo, Whole30, Low-Carb, Gluten-Free, & Dairy-Free If you’ve been around Savoring Today for along, you...

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Paleo and Whole30 Compliant Sausage and Cauliflower Rice Stuffed Peppers

What makes these Italian Sausage & Cauliflower Rice Stuffed Peppers different than the stuffed peppers our mothers made? Paleo and Whole30 compliant, there’s no cheese, rice, or bread in this recipe and the sausage is made without sugar, MSG, or preservatives.

Paleo, Whole30, Low-Carb, Gluten-Free, & Dairy-Free

If you’ve been around Savoring Today for along, you know I don’t follow or promote exclusive diets. We have established a healthy food philosophy for our family centered around meat and vegetables with small amounts of dairy and sprouted grains. This whole food approach works for us, but I have a number of friends who suffer from food allergies or inflammatory diseases always looking for new, exciting recipes to better fit their dietary needs. I’m here for you! And I think you’ll love this recipe!

Re-Creating old Favorites to Fit New Dietary Goals

We harness the natural sweetness of caramelized onions to balance the acidic quality of peppers (that’s what cheese usually does) and add the unique textural interest of pistachios. These toppings help keep the stuffing from drying out (again, like cheese would) and bring the crispy-crunch you might be used to with breadcrumbs.

When re-creating old favorites to fit new dietary goals, it’s important to consider the things you love most about what you are trying to replace to find a suitable and appealing substitute. There are Paleo cheese recipes out there, but I cannot vouch for them since I’ve not tried any. However, you could easily adjust this recipe to include it before you add the onions and pistachios.

Using cauliflower as a rice substitute is one of the easiest ways to reduce carbs and incorporate more vegetables into your meal plans. It’s become even easier with the availability of “cauliflower rice” in pre-grated packages, but all you need is a box cheese grater.

Paleo Sausage & Cauliflower Rice Stuffed Bell Pepper Recipe with Caramelized Onion and Pistachio Topping

Mulay’s Sausage ~ Quality Always Makes a Difference

Finding quality sausage that is also Paleo and Whole30 compliant can be tricky because even health food store brands add sugar or soy. I was delighted last month when Mulay’s Sausage generously provided a variety of sausage for us to try—I’m stoked to share my good fortune with you through this Italian Sausage & Cauliflower Rice Stuffed Pepper recipe.

Their sausage is All Natural, Antibiotic Free, Gluten Free, Sugar Free, Dairy Free and Soy Free—and you’ll notice the quality in the first bite. I am impressed with the clean pork flavor complemented by spices that don’t try to cover or mask. The chorizo is the best I’ve tried, balanced and flavorful with a hint of spice. In this recipe, I used Hot Italian which I would describe as medium-mild in spicy heat. If you are the kick-it-up-a-notch type, I recommend their Killer Hot Italian instead.

Make-Ahead Easy Meal

The start to finish time might seem a little drawn out because of the baking time, but you can easily break it up by stuffing the peppers in advance and refrigerating for a couple of days until ready to bake. The stuffing also freezes well, so you can mix up just that part of it and freeze until you’re ready to put it all together to bake—just keep the caramelized onion topping separate.

Got leftovers? Serve for breakfast with a sunny side up egg on top. Oh so good!

We harness the natural sweetness of caramelized onions to balance the acidic quality of peppers (that's what cheese usually does) and add the unique textural interst of pistachios. These toppings help keep the stuffing from drying out (again, like cheese would) and bring the crispy-crunch you might be used to with breadcrumbs. Paleo Stuffed Peppers Recipe with Caramelized Onions and Pistachios.

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Italian Sausage & Cauliflower Rice Stuffed Peppers: Paleo & Whole30

Paleo and Whole30 Compliant Sausage and Cauliflower Rice Stuffed Peppers

5 from 1 reviews

  • Author:

Ingredients

  • 2 large sweet onions (Viladia, Maui, or Texas Sweets) — sliced thinly
  • 3 tablespoons extra virgin olive oil — as needed
  • 12 ounces Mulay’s Hot Italian Sausage
  • 1 cup diced carrots
  • 4 ounces mushrooms — coarsely chopped
  • 3 cloves garlic — minced
  • 28 ounces crushed tomatoes — some of the sauce drained
  • 2 tablespoons tomato paste
  • 2 cups grated cauliflower — about 1/2 pound
  • 2 teaspoons dried oregano
  • 1 teaspoon dried thyme
  • 1 cup sliced olives
  • 3 tablespoons chopped fresh parsley
  • 4 large sweet bell peppers
  • 1/3 cup shelled pistachios — coarsely chopped just enough to create jagged edges
  • Sea salt and freshly ground pepper

Instructions

  1. Heat oven to 375°F. Heat 2 tablespoons of olive oil in a large skillet over medium heat, spreading the oil evenly over the pan. Add the sliced onions and stir to coat the onions with the oil. Continue to cook onions over medium heat, about 10 minutes, stirring occasionally. Season with 1/2 teaspoon of salt and spread onions out evenly in the skillet, reduce heat to low. Allow onions to caramelize, stirring occasionally, while preparing the rest of the dish, about 35 minutes.
  2. In another skillet, brown the sausage, breaking up into bite-size pieces as it cooks. Transfer to a plate and set aside. In the same skillet, cook the carrots and mushrooms in the rendered fat over medium heat 5 to 6 minutes. Stir-in the garlic, tomatoes, and tomato paste; cook for 2 more minutes.
  3. Add the grated cauliflower to the skillet with the oregano and thyme; cook for 2 minutes, then transfer to a large bowl. Salt and pepper, to taste. Remove the onions from the skillet and set aside 2/3 cup for topping. Chop the remaining onions and toss with the cauliflower mixture, sausage, olives, and parsley until well combined.
  4. Slice the bell peppers in half and remove seeds. Brush the outside of the peppers with a thin coat of olive oil and lightly season the inside with salt and pepper. Fill the peppers with the stuffing and sprinkle with pistachios. Pour 1/4 cup of water in the bottom of the pan and bake for 20 minutes. Remove from the oven and top with the caramelized onions, as desired. Continue to bake an additional 20 to 25 minutes, or until peppers are tender and onions are golden brown.

Notes

The caramelized onions and stuffing can be made and mixed days in advance. Peppers can be stuffed up to 24 hours in advance.

 

Italian Sausage and Cauliflower Rice Stuffed Pepper Recipe ~ Paleo and Whole30 Compliant ~ Gluten-free and Dairy-free too! A delicious make-ahead meal your family will love.

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Stone Ground Mustard-Braised Chicken: 5 Tips for Fail-Proof Sauces http://savoringtoday.com/stone-ground-mustard-braised-chicken-5-tips-fail-proof-sauces/ http://savoringtoday.com/stone-ground-mustard-braised-chicken-5-tips-fail-proof-sauces/#comments Sat, 15 Apr 2017 19:19:04 +0000 http://savoringtoday.com/?p=13737 This Stone Ground Mustard-Braised Chicken Thighs Recipe is adapted from the chicken dish we prepared with the Roasted Butternut Squash at Uncorked Kitchen in Denver. It was a brilliant dish for a cooking class—one of those fail-proof dishes that make you look good without having to overthink it. There was also the added bonus of worry-free,...

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Braised Chicken Thighs in Stone Ground Mustard Cream Sauce: 5 Tips for Fail-Proof Sauce

This Stone Ground Mustard-Braised Chicken Thighs Recipe is adapted from the chicken dish we prepared with the Roasted Butternut Squash at Uncorked Kitchen in Denver. It was a brilliant dish for a cooking class—one of those fail-proof dishes that make you look good without having to overthink it. There was also the added bonus of worry-free, wine sipping time to make our side dish while the oven worked its magic.

Braising makes heroes out of home cooks with its uncomplicated WOW factor.

Four basic steps—sear, saute, deglaze, braise—build layers of flavor, rewarding you with tender meat and savory sauce. In this case, when serving skin-on chicken pieces, we add one more simple step to the process for the ultimate in taste and texture. A quick session under the broiler to crisp the skin puts it over the top; because crispy chicken skin is always 100% better than soggy skin. Amen?

Chicken ready to braise in stone ground mustard sauce. Braised chicken crisped under the broiler just before serving. Tips for fail-proof sauces.

Since you’re doing all you can to get the chicken just right, let’s talk sauce.

5 Tips for Awesome Fail-Proof Sauces:

  • Whenever possible, start your sauce in the same pan the protein was browned in. A little oil with aromatics (onions, leeks, shallots, carrots, celery, garlic) will help to lift any browned bits (a.k.a. fond) left behind by the seared proteins. You want every bit of those flavorful bits—otherwise known as the Maillard reaction—to give sauces deeper color and more flavor dimension.
  • Let the onions (shallots, leeks, etc.) really do their thing before adding garlic so it doesn’t burn. Onions need time to soften and depending on the type of sauce you’re making, time to caramelize—yes, we like all the Maillard reaction we can get. Depending on the type of pan, it can take 10 minutes or longer for the edges of the onions to brown, so wait until this happens before adding garlic. If added too soon, the garlic can burn, giving the sauce a bitter flavor.
  • Start with oil, add butter later. If cooked too long on the front end, the milk solids in butter can burn before the aromatics are softened. Adding butter toward the end at lower temperatures to finish the sauce will also help create that coveted silky texture.
  • Choose crisp, well-balanced wines such as Pinot Grigio, Sauvignon Blanc, and Unoaked Chardonnay for white sauces so the acid brightens the sauce without any bitterness. Avoid “cooking wines” due to salt and other additives you don’t need or want. There’s no need to buy expensive wine for sauces, but it should be something you’d gladly pour for sipping (a nice reward for all your sauce-y skills). Small (187 mls) mini bottle 4-packs are easy to store in the pantry and boxed wine is convenient if there’s more than sipping involved. Prefer not to use alcohol? Substitute with non-alcoholic wine or chicken stock with a dash of lemon or balsamic vinegar.
  • Homemade stock is infinitely better than any broth or stock you can buy. It will add body and richer flavor to sauce where broth or stock is indicated.
  • Bonus: Garnish with fresh herbs—chives, basil, thyme, tarragon, parsley, cilantro, mint, rosemary—just before serving to enhance the cooked herbs and add an appealing color contrast.

 

Braised Chicken and Roasted Butternut Squash Dinner ~ 5 Tips for Fail-Proof Sauces

A note about stone ground mustard and cream.

In this Stone Ground Mustard-Braised Chicken Thigh recipe, mustard and cream both work to thicken and stabilize the smooth texture of the sauce. So based on your preference, add more mustard for tang or more cream to subdue the tang. We like mustard, so two tablespoons of cream is all we need. Stone ground mustard, spicy brown, or old style whole grain mustards all work equally well in this recipe—Dijon or German can be substituted by adding a little less, to taste, or increasing the amount of cream to balance the tangy-er notes. Basically, if you like it plain, you’ll like it in the sauce.

 

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Stone Ground Mustard-Braised Chicken Thighs

Braised Chicken Thighs in Stone Ground Mustard Cream Sauce: 5 Tips for Fail-Proof Sauce

5 from 3 reviews

  • Author:
  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 45 minutes
  • Yield: 4
  • Category: Chicken, Main Dish

Ingredients

  • 2 pounds bone-in chicken thighs, skin-on
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground pepper
  • 2 tablespoons extra-virgin olive oil
  • 1/2 cup finely chopped shallots
  • 4 cloves garlic, minced
  • 1/2 cup dry white wine
  • 1 cup chicken stock
  • 1/4 cup stone ground mustard
  • 8 sprigs fresh thyme, tied together in a bundle
  • 2 tablespoons cream
  • Parsley, whole leaf or chopped for garnish (optional)

Instructions

  1. Heat oven to 375°F. Season both sides of chicken with salt and pepper. Heat oil in a large Dutch oven, or 12-inch skillet with a lid, over medium heat. Sear chicken skin side down until golden brown, about 5 minutes, without moving so the fat renders and skin crisps. Once nicely browned, turn and sear the other side for 3 to 4 minutes. Transfer to a platter and set aside.
  2. In the same pan, cook the shallots over medium-low heat until softened, about 5 minutes. Add the garlic and cook another minute until fragrant.
  3. Add the wine, stock, mustard and thyme to the pan and bring to a rapid simmer. Return the chicken to the pan with any juices, cover with lid, and tranfer to the oven. Bake for 30 minutes or until chicken is cooked through and reaches 165°F internal temperature.
  4. Once the chicken is done, remove from the oven and turn the broiler on Hi. Transfer chicken to a rimmed baking sheet, skin-side up, and return the pan to the stove top. Add the cream to the sauce and simmer for 5 minutes or until sauce thickens. While simmering the sauce, place chicken under the broiler to crisp skin, 3 to 4 minutes. (You can remove the thyme stems at this point.) Serve chicken with the sauce and garnish with fresh parsley.

Stone Ground Mustard Braised Chicken: 5 Tips for Fail-Proof Sauces

 

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Roasted Butternut Squash with Gochujang Yogurt & Pepitas: No Peeling! http://savoringtoday.com/roasted-butternut-squash-gochujang-yogurt/ http://savoringtoday.com/roasted-butternut-squash-gochujang-yogurt/#comments Wed, 22 Mar 2017 22:11:57 +0000 http://savoringtoday.com/?p=13677 This Roasted Butternut Squash with Gochujang Yogurt & Pepitas recipe is inspired by a dish we prepared during a cooking class at Uncorked Kitchen in Denver last month. Not only is it guest-worthy, it’s a beautifully simple weeknight side dish. I was impressed by how easy it was to make, especially considering we didn’t even peel...

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No-peel Roasted Butternut Squash side dish. Guest-worthy and easy enough for weeknight dinners.

This Roasted Butternut Squash with Gochujang Yogurt & Pepitas recipe is inspired by a dish we prepared during a cooking class at Uncorked Kitchen in Denver last month. Not only is it guest-worthy, it’s a beautifully simple weeknight side dish. I was impressed by how easy it was to make, especially considering we didn’t even peel the squash. I thought the rind would be tough or leathery, but to my surprise, it wasn’t. The rind softened so well it was effortless to cut with a fork and even helped the squash hold its shape when plating and serving.

That’s right, no peeling the butternut squash!

Once you’re done with a happy dance over no-peel butternut and you see how fast the yogurt sauce and herb garnish come together, this recipe will be a routine part of your menu plan. You’re gonna love the way the tangy-spicy sauce and fresh herb paste balance the subtle sweetness of the squash. And don’t even think about skipping the pepitas (pumpkin seeds), the crunch brings it all together.

Have you added gochujang to your condiment shelf yet? Oh, you must! The original recipe called for Sriracha in the sauce, but I think you’ll appreciate the savory, earthy spice of gochujang even more. I first discovered this savory red chile paste when making Korean Barbecued Skirt Steak a few years back and was hooked. The chile flavor is complex with an umami quality sure to perk up any dish needing some zing. Mix a little into homemade Mayo for a spread to make sandwiches come alive. Mother-In-Laws Gochujang Fermented Chile Paste is a delicious brand you can find at Whole Foods Market or order online. You can even make authentic gochujang at home!

Tangy-spicy sauce and fresh herb paste balance the subtle sweetness of the Roasted Butternut Squash. And there's no need to peel the squash!

Make it ahead.

To make this Roasted Butternut Squash with Gochujang Yogurt & Pepitas in advance, simply roast the squash, mix the yogurt and herb garnish, toast the pepitas and keep each part separate. Reheat the squash on a parchment-lined baking sheet under the broiler until warmed through. Plate, serve and enjoy!

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Roasted Butternut Squash with Gochujang Yogurt & Pepitas

5 from 1 reviews

  • Author:
  • Prep Time: 10 mins
  • Cook Time: 40 mins
  • Total Time: 50 minutes
  • Yield: 4
  • Category: Side Dish, Vegetables

Ingredients

  • 1 medium butternut squash, 1.5 to 2 pounds
  • 2 tablespoons avocado or olive oil
  • 1 teaspoon cinnamon
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground pepper

For the Yogurt Sauce

  • 6 ounces plain Greek yogurt
  • 2 teaspoons gochujang paste

For the Herb Paste

  • 1/4 cup chopped parsley, or cilantro
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon minced garlic
  • Pinch Sea salt
  • 1/4 cup pepitas, toasted

Instructions

  1. Heat oven to 425°F. Wash and dry squash. Leave the skin on the squash and cut in half, lengthwise. Scrape out the seeds with a spoon and discard, then cut into 3/4-inch wedges. Mix the oil, Cinnamon, salt and pepper in a small bowl. In a larger bowl, toss the squash with the cinnamon mixture until well coated (add more oil, if needed). Place squash on a parchment-lined baking sheet and roast for 35-40 minutes, until fork tender and beginning to brown in spots.
  2. While the squash bakes, mix the yogurt and gochujang paste until well combined; set aside. Stir the parsley, olive oil, garlic and pinch of salt together in a small bowl; set aside.
  3. Toast the pepitas in a dry skillet over medium-high heat, stirring occasionally, until they begin to pop and brown. Remove from skillet and set aside until ready to serve.
  4. When ready to serve, swirl yogurt sauce on a platter and lay squash over sauce. Garnish with herb paste and pepitas on top.

Chicken Thighs in Mustard Sauce with Roasted Butternut Squash and Gochujang Yogurt Sauce. Tangy-spicy sauce and fresh herb paste balance the subtle sweetness of the Roasted Butternut Squash. And there's no need to peel the squash!

Coming up Next: Stone Ground Mustard Braised Chicken Thighs

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Homemade Chicken Stock: A Simple Guide to an Essential Cooking Staple http://savoringtoday.com/basic-chicken-stock/ http://savoringtoday.com/basic-chicken-stock/#comments Thu, 23 Feb 2017 23:45:02 +0000 http://savoringtoday.com/?p=1662 Rich, homemade chicken stock is not complicated and you don’t have to own a stock pot or fret about doing it perfectly. Just use the biggest soup pot you’ve got and follow this UPDATED simple guide to making, storing and using this essential cooking staple. The difference between chicken broth, stock, and bone broth? I...

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Basic Chicken Stock made from roasted bones and vegtables.

Rich, homemade chicken stock is not complicated and you don’t have to own a stock pot or fret about doing it perfectly. Just use the biggest soup pot you’ve got and follow this UPDATED simple guide to making, storing and using this essential cooking staple.

The difference between chicken broth, stock, and bone broth?

I will forego any technical definitions here because there are so many variations (and opinions) and we need more freedom than fret on this subject. I want to encourage you to think of these terms as stages rather than definitions.

Broth: The thinner version, usually involving more meat during a shorter cooking time (2 hours or less) and doesn’t gel when cooled. Need shredded chicken for enchiladas or cubed chicken for a salad? Cook a whole chicken or cut pieces with aromatics until the chicken is cooked through and the leftover liquid can be used as a base for stock, lighter soups, boiling noodles, thinning sauces, etc. It tastes chicken-y, yet lightly flavored enough to let other ingredients shine. But don’t throw those bones away!

Stock: The thicker, silkier, next step in culinary evolution with an abundance of bones, is simmered for longer periods of time (4-6 hours) and gels when cooled. Save all your chicken bones (from above-mentioned broth or other meal prep), uncooked backs and wing tips, as well as wilted celery or leftover roast carrots to throw in this pot of goodness. Primarily use bones with just a small amount of clingy meat bits because you will not want to eat chicken cooked this long; it’s not dangerous, just mealy and unappetizing. Use stock as a base for hearty soups, luxurious sauces, and gravies—the gelatin from the bone joints and the roasting process is the one-two punch of making great stock.

At this point, the decision to go from stock to bone broth is made by whether I have the time to strain and cool it. If not, it stays on the stove. Handy, right?!

Bone Broth: When a great stock becomes even more nutritious because the bones have a chance to release more minerals when cooked up to 24 hours. Same uses, though preferred for sipping when someone is using it for medicinal purposes. Now you can throw the bones away.

What is clarified stock? Purely aesthetic in purpose, clarifying your stock will make it less cloudy for a prettier presentation in clear broth soups. Here’s How-To Clarify Broth.

Are broth and stock interchangeable in a recipe? Basically, yes. Keep in mind there will be differences in the texture, so you may need to adjust thickeners in some manner, but you won’t ruin a recipe if you use one or the other. Have a cold or recovering from surgery? You’ll feel better sipping on either one once it’s seasoned with a little sea salt. *If the stock texture is too thick to drink, add a little water to thin.

Chicken feet for basic chicken stock.Roasting the bones and vegetables for chicken stock creates a darker, rich tasting broth.

A Simple Guide to Homemade Chicken Stock:

1. Collect those bones. Don’t think of bone-in chicken as paying for waste, think of those bones as building blocks for a host of other recipes when turned into stock. Every time you roast a chicken or cut up a whole to make parts, save the back, neck, wing tips and leftover bones. (Don’t save the liver or gizzards for stock as these parts can give the stock a funky taste.) Keep filling gallon-size freezer bags until you’re ready to fill a pot. For those with an adventurous streak, it’s worth buying chicken feet to boost the gelatin for that silky, stand-on-a-spoon characteristic you want. As you can see in the photo, I took the plunge and bought the feet—let’s just say, I was grateful they were already cleaned and the yellow membrane removed, which I highly recommend.
Collect those spent vegetables too! Did the celery go beyond-ice-water limp? Carrots lost their vigor? Fresh thyme not so fresh anymore? Wash and peel as necessary, chop and toss in a freezer bag. Leftover pan drippings, roasted vegetables, aromatics from the cavity of the chicken you roasted? Stock is intended to be a foundation or base for other recipes, so mild aromatics and herbs are ideal for a clean chicken flavor to shine through. Best add-ins: onion (anything in the onion family), celery, carrots, garlic, thyme, and parsley. Just like the bones, keep filling the bag in the freezer.
How much will you need? A general rule of thumb is 4 to 5 pounds of bones to 4-6 quarts of filtered water—OR—Don’t worry about exact measurements, just put the bones and vegetables in a pot and fill with enough filtered water to cover about 2-inches above the bones. You can always add water to dilute or cook longer to concentrate, so don’t worry.
2. Gather the basic equipment:
  • Roasting pan
  • Stainless steel soup pot—Any size pot will work, but 8 quarts or more will maximize your efforts.

Note about pressure cookers: While a pressure cooker will make stock in less time, due to the limited filling capacities and size of most cookers, I still prefer to use my stock pot. Here are two recipes using a pressure cooker: Instant Pot Pressure Cooker Bone Broth by Nom Nom Paleo and Pressure Cooker Bone Broth by Food Renegade

Note about slow cookers: Models vary widely, so I don’t recommend using a slow cooker for stock unless you are sure it will simmer with the lid off to allow evaporation/concentration.
  • Strainer and (optional) cheesecloth to lay in strainer to catch the fine sediment
  • Container large enough to strain the stock into and hold the stock while cooling.
  • 2 or 4 cup scoop to transfer the contents to the strainer
  • Fat separator (optional); I don’t remove all the fat from my stock, but I do remove some of it. Either use a fat separator or wait to remove the solid fat off the top once it has cooled completely in the fridge.
  • Containers or freezer bags for storage. (Don’t forget to mark with the date.)
3. Make the Stock: 
  • Opt for organic or pasture raised chicken, organic vegetables, and filtered water for stock—whatever is in the chicken, vegetables and water will end up concentrated in the stock.
  • Roast the bones and vegetables before adding to the pot for the best flavor—this is a must.
  • Adding a small amount of acid like lemon juice or apple cider vinegar will help leach the minerals from the bones, but it’s not a deal breaker.
  • Skim off the scum that rises to the top, unless you don’t care about how it looks. It won’t hurt you, it’s just a collection of proteins.
  • Don’t boil, only bring to a boil and then gently simmer for the remainder of time; once it is strained it can be boiled to reduce
  • Close the door to your bedroom and bathroom so your clothes and towels don’t smell like chicken soup. (Been there.)
4. Strain and Cool the Stock:
  • When ready to strain the stock, grab that pan you used for roasting the bones for the discards to cool in—throwing hot bones in the trash can melt the plastic bag (trust me on this).
  • Transfer the contents with a 2 or 4 cup measuring cup and don’t try to pour 12 heavy quarts of hot stock with splashy hot bones into a strainer precariously balanced over a bowl.
  • Don’t press the contents when straining, let gravity do the work to avoid tiny bits of sediment pressing through.
  • Cool it as quickly as possible using an ice water bath in the sink, or if the stock is concentrated, add ice and pour into a shallow container to cool quickly. Don’t put hot stock in the fridge, it will bring down the temp in the entire fridge to potentially dangerous levels.
5. Storing Stock:
  • Homemade stock can be stored in the refrigerator for 4-5 days; frozen for 6-9 months for best results.
  • Once cooled, freeze stock in various increments–ice cube trays work great when needing a few tablespoons; 1/2 cup, 1 cup, 2 cups are common in recipes, and 6-8 cups work best for soups.
  • Containers can take up a lot of space in a small freezer, so storing stock in freezer bags that can lie flat is ideal. To prevent the bags from sliding into lumps, spread the bags out on a rimmed baking sheet to freeze. Once frozen, stack the bags more efficiently. Note: Stock in a freezer bag will almost always leak when defrosted—in my experience bags can’t be trusted, there’s always a compromised corner. Defrost in a rimmed pan to catch leaks and resist the urge to defrost in a bowl of water unless you want your stock watered down (like I said, bag can’t be trusted).
  • If you want to learn how to pressure can chicken stock, check out this tutorial at Life on a Homestead.

Homemade Chicken Stock

This recipe is adapted from Sally Fallon’s Nourishing Traditions cookbook.
Print

Homemade Chicken Stock

Basic Chicken Stock made from roasted bones and vegtables.

5 from 1 reviews

  • Author:
  • Prep Time: 50 mins
  • Cook Time: 6 hours
  • Total Time: 6 hours 50 minutes
  • Yield: 4 quarts
  • Category: Soup Base, Stock, Chicken, Poultry

Ingredients

  • 1 whole chicken — or 2-3 pounds of chicken bones such as necks, backs, wings, and breast bones
  • 4 quarts filtered water
  • 1 tablespoon sea salt
  • 3-4 stalks celery — coarsely chopped
  • 2-3 large carrots — coarsely chopped
  • 1-2 large onions — quartered
  • 1 bulb garlic — cloves separated and halved
  • 1 tablespoons apple cider vinegar
  • 2 teaspoons dried thyme
  • 1 bunch parsley

Instructions

  1. Divide the chicken into 9 pieces — 2 wings, 2 thighs, 2 legs, 2 breasts, 1 back. (If the chicken neck is included, cut or break into several pieces.) Place chicken pieces in a large (6-8 quart) pot with water and salt. Boil for 30-40 minutes or until chicken is cooked through. Skim off any brown foam from broth. Transfer chicken to a platter and allow to cool until easy to handle; reserve broth in the pot. Strip meat from bones and reserve for other recipes. (I do not recommend using the meat for the stock because the texture becomes dry and mealy when cooked too long and doesn’t add to the quality of the stock.)
  2. If using a collection of bones, START HERE: Place bones, celery, carrots, onions, and garlic in a roasting pan with 1/2 cup of water to cover the bottom of the pan. Bake in a 400° oven for 45 minutes or until bones are a dark golden brown. Be sure to check periodically to add more water so the bottom does not burn. When done, transfer bones and vegetables to the pot with the broth. Add 1 cup of water to the roasting pan, stirring and scraping to loosen any browned bits.
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  4. Pour this roasting liquid into the pot and add the apple cider vinegar and thyme. Fill the pot with enough filtered water to cover the contents plus about 2 inches above. (If starting with just bones, there will not be broth to add water to, just fill the pot with filtered water.)
  5. Bring to a boil. Reduce heat and simmer for 6 to 24 hours (remove any brown foam with a slotted spoon). The longer it simmers, the richer and more flavorful it will become. Add the parsley the last 10 minutes of simmering.
  6. Allow stock to cool slightly, then strain. Discard solids. Use a separator to remove fat or let cool in the refrigerator and remove the congealed fat that rises to the top. (I do not recommend using the solids for soups or other recipes when they’ve been cooked so long due to texture, lack of flavor, and the nutrients have already been released into the stock.)
  7. Stock can be stored in the refrigerator for up to 5 days or frozen for later use.

Notes

If using a 12-quart stock pot, double the recipe. Any time you have bones leftover from a baked chicken or turkey, freeze them until you are ready to make a stock. It is not necessary to roast the bones and vegetables, but the flavor is well worth it.

Homemade Chicken Stock Gelled

Here’s just a few recipes for using Homemade Chicken Stock:

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Shrimp & Prosciutto with Smoky Honey-Mustard Sauce http://savoringtoday.com/shrimp-prosciutto-with-smoky-honey-mustard-sauce/ http://savoringtoday.com/shrimp-prosciutto-with-smoky-honey-mustard-sauce/#comments Tue, 31 Jan 2017 22:37:07 +0000 http://savoringtoday.com/?p=13575 Holidays and parties call for easy, great-tasting appetizers without a lot of fuss. Shrimp & Prosciutto with Smoky Honey-Mustard Sauce hits the mark on both counts and if you choose brands carefully, it will be a hit with your gluten-free friends too. Prosciutto di Parma has been a longtime favorite around our house for wrapping chicken,...

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Easiest, great tasting appetizer you'll find. Shrimp & Prosciutto with Smoky Honey-Mustard Sauce is savory, tangy-sweet finger food you'll love having on your party menu.

Holidays and parties call for easy, great-tasting appetizers without a lot of fuss. Shrimp & Prosciutto with Smoky Honey-Mustard Sauce hits the mark on both counts and if you choose brands carefully, it will be a hit with your gluten-free friends too. Prosciutto di Parma has been a longtime favorite around our house for wrapping chicken, veal, shrimp or salad, and it shines in this simple recipe too.

If you’re looking for adventure try Spanish Serrano or Ibérico ham in place of the prosciutto. They are are every bit as delicious, but can be a little more difficult to find in local grocery stores.

Think of the Smoky Honey-Mustard Sauce as a launching pad for great dipping sauce—find your perfect balance of flavor to make it your own. Once it’s well mixed, taste and adjust as needed = add mustard, for more tang; mayo to mellow it out; honey for more sweet; and liquid smoke for more smoky flavor. If you like spice, mix in a pinch of crushed red pepper flakes for kicks. Just avoid adding salt as the prosciutto will bring salty-savory to balance the sweet and tangy sauce.

Shrimp & Prosciutto with Smoky Honey-Mustard Sauce is savory, tangy-sweet finger food you’ll love having on your party menu. To take the stress out of last minute party prep, wrap the shrimp and mix the sauce up to 24 hours in advance and then pop in the oven or skillet right before serving. Enjoy!

Shrimp & Prosciutto with Smoky Honey Mustard Sauce is a tasty addition to your party table. This recipe is easy and delicious.

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Shrimp & Prosciutto with Smoky Honey-Mustard Sauce

5 from 4 reviews

  • Author:
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 minutes
  • Yield: 3-4
  • Category: Appetizer, Shrimp, Seafood, Pork

Ingredients

  • 2 tablespoons stone ground mustard — any favorite
  • 1 1/2 tablespoons mayonnaise
  • 1 tablespoon honey
  • 1/4 teaspoon liquid smoke
  • 1/2 pound shrimp — 21-25 count, shells and tails removed (about 12)
  • 3 slices prosciutto — quartered

Instructions

  1. For the mustard sauce: Mix the mustard, mayo, honey, and liquid smoke in a small bowl until well combined. Taste and adjust any component, as desired.
  2. Using a sharp knife, cut each slice of prosciutto to create 4 equal pieces. Wrap one of the cut pieces around the shrimp so that the prosciutto goes all the way around and wraps over itself to keep it in place. Once all the shrimp are wrapped, you can either pan-sear over med-high heat or broil on Hi for 4 to 5 minutes on each side to crisp the prosciutto. Once the prosciutto is crisp on both sides, remove from the oven and serve with the mustard sauce.

Prosciutto wrapped shrimp dipped in smoky stone ground honey mustard sauce for the win! Serve this recipe for any party or celebration.

Shrimp & Prosciutto with Smoky Honey Mustard Sauce is an easy appetizer that hardly needs a recipe. Serve as an appetizer, salad topper, or light dinner. Whether you're entertaining at the holidays or hosting a Super Bowl party, this appetizer rocks! Make this fabulous no fuss appetizer everyone will love.

More Prosciutto Ideas:

Prosciutto-Wrapped Caprese Salad
Prosciutto-Wrapped Shrimp and Goat Cheese
Chicken Saltimbocca
Veal Chop Saltimbocca: Hero Food

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Butternut Squash Noodles in Almond-Sage Brown Butter http://savoringtoday.com/butternut-squash-noodles-in-almond-sage-brown-butter/ http://savoringtoday.com/butternut-squash-noodles-in-almond-sage-brown-butter/#comments Sat, 21 Jan 2017 22:12:47 +0000 http://savoringtoday.com/?p=13498 What I love most about this dish is how common ingredients we walk by in the store every day can surprise and delight with just a few, simple tweaks. I promise you, butternut squash + sage + brown butter + almonds with a splash of fresh squeezed lemon juice will rock your side dish world. While proofing recipes...

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Butternut Squash in Almond and Sage Brown Butter is deliciously easy side dish for any meal. Serve this recipe as a bed for pan-seared fish for a complete, healthy meal.

What I love most about this dish is how common ingredients we walk by in the store every day can surprise and delight with just a few, simple tweaks. I promise you, butternut squash + sage + brown butter + almonds with a splash of fresh squeezed lemon juice will rock your side dish world. While proofing recipes for my Loving Low Carb Cooking Class, we had Butternut Squash Noodles in Almond-Sage Browned Butter four times in one week and not once did we get tired of it. My faithful recipe tester (and husband) said it’s the best squash he’s ever eaten and I can’t argue.

Did I mention it takes about 15 minutes to make? Amazingly simple.

While the ingredient list is short, the way each item is prepared elevates the entire dish.

Butternut Squash: How to Prep it, Cook it and Sauce it.

You’ll need a spiral slicer of some kind to twirl and twist your squash into thin “noodles” which enhances the texture of the dish and reduces cooking time dramatically. For those who ordinarily don’t like squash, the spiral-cut texture can make all the difference.

But first, you’ll have to peel it.

If you have strong hands, a sharp knife and vegetable peeler is all you need. However, to make it easier for your vegetable peeler to do its job, slice 1/4-inch off of each end and pierce the squash a few times with a sharp knife. Microwave it for 2 minutes. Let it cool enough to easily handle and peel. Once it is free from the hard peeling, slice the squash to separate the longer portion from the bulb-shaped end. Wrap the bulb end in plastic wrap and save for another recipe—you can remove the seeds later. It’s the longer, straight portion you’ll spiral cut for this recipe.

Load and spiral cut your squash in your spiral slicer per manufacturer’s directions using a 1/8-inch blade size, if available. A larger blade size will require a slightly longer cooking time. Marvel over the gorgeous curly strands of butternut squash you just cranked out.

Spiral slicing butternut squash into noodles.Butternut squash noodles made with a spiral slicer.

Don’t over cook it. 

Spiral-sliced squash will soften in 7 to 8 minutes in the oven or in a large skillet. I tend to use the oven for larger quantities and a skillet for smaller servings. Taste test a noodle to see if it is soft, but retains a good texture or al dente. It will continue to soften slightly once removed from heat.

Go lightly with oil when preparing for a sauce.

You want the sauce to coat and cling to the noodles, so add only a small amount of oil to the squash when roasting or pan searing. Any favorite sauce can be ladled over the top, but in this case, add the noodles directly to the sauce to toss and evenly coat before serving.

How do you make butter even better? Brown it.

If you already love butter, you might be wondering how you could possibly love it more. Well, when you heat butter until the milk proteins release a nutty fragrance and resemble golden autumn hues, you have even better butter. However, be patient with it, medium heat is all you need and when it’s ready, move it off the heat because brown is brown and burnt is burnt. In this recipe, the almonds will complement your efforts exquisitely.

Glorious brown butter sage and almonds recipe.

And then there’s the revelation of fried sage leaves.

Yes, sage. You know, that overlooked fuzzy leafed herb that often gets ignored in the garden? As much as we adore Chicken Saltimbocca and a sprinkle of it in our Thanksgiving dressing, I have found no better companion for sage than brown butter. I could eat butter fried sage leaves by the buckets. I don’t. But I could.

When you drop sage into the foaming browned butter, the tender leaves are transformed into thin wisps of herbaceous, nutty-buttery-ness. Pause for a moment to take in the gorgeous aroma then pluck one or two out of the pan. Taste. Surprising, right?! Go ahead, savor a couple more.

So keep that in mind when you’re shopping for this dish and question if you really need that much sage … no matter how many times I’ve increased it, I end up feeling like there could be more. So don’t skimp.

Does fresh squeezed lemon juice really matter?

In a word, absolutely. This exact question came up during our cooking class, so I set up a sample of fresh juice beside the sample of bottled lemon juice from my fridge (primarily used for baked goods). The fresh was described as fresh, bright and clean tasting. The bottled was described as tasting harsh and abrasive.

Hands down, fresh wins the flavor test, but it also brings the acid needed to balance the richness of the butter sauce. Acids like wine, vinegar, and citrus juices are the secret to savory or sweet recipes tasting great past the first or second bite, like a built-in palate cleanser.

Butternut Squash Noodles in Almond-Sage Brown Butter is a healthy side dish for roasted or grilled meats. Serve it as a bed for pan-seared fish and you have a fabulous meal in under 30 minutes. Enjoy!

Butternut Squash in Almond and Sage Browned Butter as a bed for pan-seared fish is a delicious and healthy recipe done in under 30 minutes.

Pan-Seared Barramundi over Butternut Squash Noodles in Almond-Sage Brown Butter

 

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Butternut Squash Noodles in Almond-Sage Brown Butter

  • Author:
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 minutes
  • Yield: 4
  • Category: Side Dish, Vegetables

Ingredients

  • 6 cups spiral-sliced butternut squash noodles — 2-pound squash with 1-pound, long, straight end
  • 2 teaspoons extra-virgin olive oil
  • 3 tablespoons butter
  • 2 tablespoons sliced almonds — more for garnish, if desired
  • 20 fresh sage leaves — or more
  • Sea salt and fresh ground pepper — to taste
  • Squeeze of fresh lemon

Instructions

  1. Heat oven to 400°F. Prepare a large rimmed baking sheet with parchment paper.
  2. Spiral slice the peeled, straight end of the squash onto a large plate or platter using the small, spaghetti-sized blade. Drizzle with 1-2 teaspoons of the oil and toss with your hands to lightly coat the squash. Spread the noodles out evenly over the rimmed baking sheet. Sprinkle with salt and pepper. Bake for 7-8 minutes until softened, but should still have a slight crunch.
  3. While the noodles are roasting, melt the butter in a medium skillet over medium to med-low heat. When the butter begins to foam and brown, stir in the almonds and sage. The sage should sizzle on contact and release its fragrance. Continue to stir until the butter and almonds are gold-brown and the sage is crisp. Remove from heat.
  4. Once the squash is ready, toss with the brown butter sauce to coat, shower with a generous squeeze of lemon, salt and pepper, to taste. Serve immediately.

Notes

Use a sharp vegetable peeler to peel the straight end of the squash all the way down to the curve where the bulb begins. Once peeled, lay the squash on a cutting board and cut the long end from the bulb as straight as possible. Only the straight end without the seeds will be used to spiral-slice. The bulb-end of the squash containing the seeds can be reserved for another recipe – wrap with plastic wrap and store in the refrigerator.

Butternut Squash noodles in almond and sage brown butter recipe. Easy, delicious and healthy!


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Scampi-Style Steak & Scallops with Roasted Asparagus: Romantic Dinner Recipe for Two http://savoringtoday.com/scampi-steak-scallops-roasted-asparagus/ http://savoringtoday.com/scampi-steak-scallops-roasted-asparagus/#comments Thu, 12 Jan 2017 22:16:54 +0000 http://savoringtoday.com/?p=5936 Our Scampi-Style Steak & Scallop Recipe has been updated with new photos and more detailed recipe. Have you ever gone out on Valentine’s Day for a romantic dinner only to be disappointed by the noise level of the restaurant, food that didn’t quite measure up, or felt rushed by the wait staff to move along for...

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Scampi-Style Steak & Scallops is an easy, 30-Min date night meal that brings the WOW without all the fuss of crowded restaurants.

Our Scampi-Style Steak & Scallop Recipe has been updated with new photos and more detailed recipe.

Have you ever gone out on Valentine’s Day for a romantic dinner only to be disappointed by the noise level of the restaurant, food that didn’t quite measure up, or felt rushed by the wait staff to move along for the their next seating?  We have, and it didn’t take long to figure out we could create a romantic dinner for two at home with far less hassle and a lot more intimacy.

Are you tempted to try something different, skip the crowded restaurants, but not sure you can pull-off a sweetheart dinner at home?

Scampi-Style Steak & Scallops with Roasted Asparagus is an impressive dish, takes only a few minutes to prepare, and the cost will be easier to stomach too. Tenderloin steak is seared in butter then finished with scallops in subtle accents of lemon zest, white wine, garlic, and fresh basil creating surf-n-turf heaven.

The key is quality ingredients, so choose fresh lemon and herbs, large scallops, and tenderloin steaks—beef tenderloin (the wider end of the loin) or filet mignon (the small, forward end of the loin) is the ideal cut for its tenderness and ease of preparation. If you are not familiar with scallops, here is a helpful guide to selecting quality sea scallops at Sally’s Place. Of course, this recipe works just as well with colossal shrimp if sea scallops are not available.

Make sitting down to dinner as stress-free as possible by setting the table and preparing all the ingredients before you begin cooking—the entire process will only take about 20 minutes. While the asparagus roasts (recipe below), you will be busy at the stove with the scallops and steak, both should be done at the same time. Slice a crusty loaf of bread with this special meal so you can soak up and savor every lemon-garlic-buttery bite.

Scampit-Style Steak & Scallops is a fabulous date night dinner for two. Easy to prepare and worthy of celebrations.

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Scampi-Style Steak & Scallops

5 from 2 reviews

  • Author:
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 minutes
  • Yield: 2
  • Category: Beef, Main Dish, Seafood

Ingredients

  • 2 beef tenderloin steaks, 1 1/2-inch thick
  • Sea salt and freshly ground pepper
  • 3 tablespoons butter
  • 6 large sea scallops, rinse and pat dry
  • 2 tablespoons olive oil
  • ¼ cup finely chopped green onions (about 4 scallions), white and light green part
  • 3 large cloves garlic, minced
  • ¼ cup dry white wine
  • 3 tablespoons butter
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons fresh basil, cut into thin strips
  • 1 tablespoon minced parsley
  • ¼ teaspoon lemon zest
  • Dash hot pepper sauce
  • Sea salt and freshly ground pepper, to taste

Instructions

  1. Season steaks with salt and pepper. In a 10 to 12-inch skillet, heat 2 tablespoons of butter over medium heat until hot and bubbly (more can be added, if needed). Add steaks to skillet and brown on one side for 4 to 5 minutes. (At this point, begin the sauce in another small skillet or wide sauce pan as described in step 2.) Turn the steaks on end and rotate to brown the sides (this will take about 3 minutes), then turn over to brown the final side for 4 to 5 minutes. When turning the steak to brown the last side, add scallops to the skillet to brown at the same time, about 2 minutes on each side.
  2. Sauté onion and garlic in 2 tablespoons olive oil over medium heat 3-4 minutes, until fragrant. Add wine and lemon juice; simmer to reduce slightly, 1-2 minutes. Add 3 tablespoons butter and stir until melted into the sauce. If the steak and scallops are not yet done, slide the sauce off heat until they are ready.
  3. [url href=”undefined”]The easy steps for browning the steak and scallops.[/url]
  4. Once the scallops are browned on each side, stir the fresh basil, parsley, lemon zest, and hot pepper sauce into the scampi sauce. Reduce heat to low, add the scallops, spooning the sauce over the scallops. Once the steaks reach an internal temperature of 125°F (the rare side of medium-rare), add to the pan with the scampi sauce and spoon sauce over the steaks.
  5. Serve immediately with additional sauce over both the scallops and the steak.

Skip the crowded restaurants and make Scampi-Style Steak & Scallops part of your sweetheart dinner this Valentine's Day. Ready in about 30 minutes, every bites says, "You're worth it."

Make it a two sauce meal, use your blender to make this quick hollandaise sauce for the asparagus.

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Roasted Asparagus

5 from 2 reviews

  • Author:
  • Prep Time: 2 mins
  • Cook Time: 10 mins
  • Total Time: 12 minutes
  • Yield: 2-3
  • Category: Vegetable, Side Dish

Ingredients

  • 1 pound asparagus — ends trimmed
  • 2 tablespoons extra virgin olive oil
  • salt and pepper

Instructions

  1. Position top oven rack in the middle of the oven, approximately 12 inches under broiler and turn broiler on HI. Prepare asparagus by trimming fibrous ends. Arrange asparagus on a rimmed baking sheet so that each spear is touching the pan and separate. Drizzle with olive oil and roll asparagus to coat well. Sprinkle with salt and pepper.
  2. Set asparagus under the broiler for 10-12 minutes, checking and turning (rolling 1/4 turn) asparagus every few minutes until lightly browned in spots and crisp tender. Cook slightly longer if a softer texture is preferred.

Notes

To roast asparagus more quickly, position oven rack just 6 inches below broiler, roast for 5-6 minutes.

Nutrition

  • Serving Size: Serves 2-3

And there’s dessert, right?!

Here’s a just-as-easy elegant dessert for two.

Just for two, Valentine's date night dessert.Try these bite-size Cheesecake Strawberries with Chocolate Accents and pair the best wine with your romantic dinner recipe with these tips from Wine Folly.

Another amazing dine-in, date night dinner for two is this super-easy Crab Legs How-To.

Skip the crowded restaurant scene and make Scampi-Style Steak & Scallops part of your sweetheart dinner this Valentine's Day. Ready in about 30 minutes, every bites says, "You're worth it."

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Osso Buco Style Beef Short Ribs http://savoringtoday.com/osso-buco-style-beef-short-ribs/ http://savoringtoday.com/osso-buco-style-beef-short-ribs/#comments Tue, 03 Jan 2017 23:37:41 +0000 http://savoringtoday.com/?p=2336 Updated with gluten-free substitutions and a recipe for Mashed Cauliflower. A while back, at one of our favorite restaurants, Paravicini’s Italian Bistro, we ordered the special—beef short ribs, osso buco style—and it was one of the best Italian dinners we have had. We asked how it was prepared, of course, because my husband suggested I try to...

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Tender Beef Short Ribs, braised Osso Buco-style, makes a special dish the whole family will love.

Updated with gluten-free substitutions and a recipe for Mashed Cauliflower.

A while back, at one of our favorite restaurants, Paravicini’s Italian Bistro, we ordered the special—beef short ribs, osso buco style—and it was one of the best Italian dinners we have had. We asked how it was prepared, of course, because my husband suggested I try to make it at home (no pressure, right?!). Owner, Franco Pisani, shared that time was the secret, it must be cooked low and slow 4-6 hours, he said.

Unfortunately, the exact recipe was not forthcoming.

Every osso buco recipe I could find suggested only 2-2 1/2 hours, so I decided to wing-it, which isn’t unusual for me, and the adjustments ensued. Osso Buco Milanese by Tyler Florence was the basis of inspiration for this recipe, though there were many tweaks and modifications. The classic recipe is made with veal shank, but I took a more economical approach with a mix of bone-in and boneless beef short ribs to recreate the magic we experienced at the restaurant.

As it turned out, Mr. Pisani was right—low and slow delivers braised beef perfection, so don’t get in a hurry.

Do you ever make a new recipe and feel like you just discovered gold?

This is one of those recipes—succulent beef and tender vegetables gently braised in Marsala, worth every minute of oven time. Beef shank can be substituted for the short ribs, if desired, and the recipe includes gluten-free substitutions as well. We love Osso Buco Style Beef Short Ribs served over a bed of Mashed Cauliflower and you’ll find that recipe below too. Oh, and if you happen to have leftovers, you’ve got a delicious head start in making Beef and Vegetable Soup.

Want to make it look just like the photos? Check out this Roasted Asparagus Recipe for an additional side dish.

Do you love hearing Italian? Listen to how to pronounce osso buco here.

Osso Buco-Style Beef Short Ribs is a delicious recipe for family dinners around the table.

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Osso Buco Style Beef Short Ribs

Osso Buco-Style Beef Short Ribs is a delicious recipe for family dinners around the table.

5 from 1 reviews

  • Author:
  • Prep Time: 45 mins
  • Cook Time: 4 hours 30 mins
  • Total Time: 5 hours 15 minutes
  • Yield: Serves 4
  • Category: Dinner, Main Dish, Beef
  • Cuisine: Italian

Ingredients

  • 8 pieces beef short ribs — bone-in and boneless mix
  • 3 tablespoons flour — use sweet rice flour for gluten-free
  • Salt & freshly ground pepper
  • 2 tablespoons olive oil — plus more, as needed
  • 2 tablespoons butter
  • 1 whole onion — diced
  • 3 ribs celery — diced
  • 3 large carrots — cut into 1/2″ discs
  • 1 pound crimini mushrooms — thick sliced
  • 1 medium red pepper — chopped
  • 6 cloves garlic — minced
  • 2 whole bay leaves
  • 3 tablespoons fresh Italian parsley — finely chopped
  • 6 sprigs fresh thyme — leaves and stems
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon pepper
  • 1 cup dry Marsala wine
  • 2 cups organic beef stock (homemade is ideal)
  • 14 ounces stewed tomatoes — Lucini San Marzano — crushed by hand, with juices
  • 1/2 cup Israeli couscous (optional) — uncooked — for gluten-free use Streit’s GF Israeli Couscous

Instructions

  1. Position oven rack low in the oven, heat oven to 300°. Trim beef ribs of excess outer fat, careful to leave meat attached to the bone. Dry meat with paper towels, sprinkle with salt and pepper, and dust lightly with flour on all sides.
  2. In a large Dutch oven or oven safe pot with a secure lid, heat the butter over med heat. Sear the ribs on all sides, adding more olive oil as needed. Reserve browned ribs on a platter.
  3. Add onion, celery, carrots, mushrooms, red pepper, and garlic to the pot and cook until softened. Season with salt and pepper. Stir in the bay leaves, thyme, and parsley. Raise the heat and add the wine to deglaze the pan. Return the ribs to the pot and add the stock, and tomatoes. Stir to incorporate and make sure the meat is mostly covered. Bring it to a simmer, and drizzle with a little olive oil. Secure a lid on the pot and place in the preheated oven; cook for 4-41/2 hours.
  4. Optional: Once ribs are fall-apart tender, remove from the oven and turn oven off. If desired, carefully skim any pools of fat on the top with a spoon and discard. Taste and add more salt and pepper, as needed. Stir-in couscous, replace lid and return to the oven (still off), for 10-15 minutes.
  5. Serve over Mashed Cauliflower (as shown) with a side of skillet-seared asparagus.

Notes

It is important to use dry Marsala wine for this recipe rather than sweet Marsala.

Osso Bucco-Style Beef Short Ribs Recipe is served over mashed cauliflower and a side of roasted asparagus. Leftovers make amazing beef vegetable soup too.

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Mashed Cauliflower

5 from 1 reviews

  • Author:
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 minutes
  • Yield: 4
  • Category: Side Dish, Vegetable

Ingredients

  • 1 tablespoon coconut oil
  • 1 head cauliflower — (about 2 pounds) chopped into small 1/4-inch slices
  • 1 clove garlic — sliced thin
  • 1/4 cup Parmesan cheese — grated
  • 2 ounces cream cheese
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 2 tablespoons warmed milk — if needed, to thin
  • Butter — for garnish

Instructions

  1. Heat oil in a skillet over medium heat, add cauliflower and cook, stirring occassionally for 10-12 minutes. Add the garlic, cover the pan and continue to cook 2-3 more minutes, or until cauliflower is completely tender.
  2. Transfer the cauliflower to a food processor and blend until smooth. Scrape down the sides and add the Parmesan, cream cheese, salt, and black pepper. Continue to blend until smooth, adding the warm milk to thin, if needed. Transfer to a serving bowl, garnish with butter and serve.


Just in case you have a few morsels left over, follow-up with a pot of Roast Beef & Vegetable Soup!

Easy Beef & Vegetable soup from leftovers

You may also like:

Roasted Asparagus with Caramelized Onions & Blue Cheese
Beef Stroganoff with Jovial Gluten-Free Egg Pasta
Scampi-Style Steak & Scallops with Roasted Asparagus: Romantic Dinner Recipe for Two
Roasted Brussels Sprouts with Roasted Garlic Aioli


Shared on the following Blog Hops:

The Healthy Home Economist Monday Mania
Real Food Whole Health Fresh Bites Friday


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Three Keys to the BEST Sprouted Wheat Cinnamon Rolls http://savoringtoday.com/sprouted-wheat-cinnamon-rolls/ http://savoringtoday.com/sprouted-wheat-cinnamon-rolls/#comments Sat, 03 Dec 2016 00:17:18 +0000 http://savoringtoday.com/?p=13426 Light, tender cinnamon rolls made with 100% sprouted whole wheat flour. Friends, these are the real deal. If you’re skeptical, I understand. The idea of making a decadent treat like cinnamon rolls with sprouted whole wheat flour sounds like a good idea, but is it just another healthified cinnamon-swirled brick with icing? Not hardly. That would never fly around...

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Learn the keys to making healthier cinnamon rolls with 100% sprouted whole wheat flour. Recipe delivers everything you want--light, tender rolls the whole family will love and you can feel good about.

Light, tender cinnamon rolls made with 100% sprouted whole wheat flour.

Friends, these are the real deal. If you’re skeptical, I understand. The idea of making a decadent treat like cinnamon rolls with sprouted whole wheat flour sounds like a good idea, but is it just another healthified cinnamon-swirled brick with icing? Not hardly. That would never fly around here.

Cinnamon rolls speak to the happy place in my husband’s heart so if I am going to mess with his bliss, it has to hit every mark. This wasn’t my first attempt to make a healthier version, but it was the first time 100% whole wheat delivered the taste and texture he was expecting. It was smiles all around and just in time for Christmas baking. 🙂

A healthier version of a holiday favorite -- light, tender rolls the whole family will love and you can feel good about.

The soft texture and mild wheat flavor of white whole wheat flour is the key. Well, it’s one key. Another is patience. A couple months ago, I dove into Peter Reinhart’s Bread Revolution cookbook and I’ve been studying … and baking. I’ve also been busy teaching bread making classes using the same technique I’m sharing with you in this recipe so you can coax all the potential out of the sprouted flour.

Three Keys to Making the BEST Sprouted Wheat Cinnamon Rolls:

  • Sprouted White Whole Wheat Flour. You absolutely can make this recipe with any sprouted whole wheat flour. However, I highly recommend the white wheat variety, which is what I used. White and red wheat have the same levels of nutrition, but white has a sweeter, mild flavor (less wheat-y) and produces a lighter texture in softer baked goods like rolls and pastries.
  • Patience. The trick is to be patient during the folding process and allow the flour to absorb the liquid in the recipe—and you may need to let it rise a little longer.
  • Resist the urge to to add more flour. The dough is sticky, so you’ll be tempted to overcome the sticky-ness with more flour, but if you do that the finished product will be heavier and dry. Pay close attention to whether it is “holding its shape” as described in the recipe. Once the dough slump is minimal, it’s time to switch from flour to oil. Watch the video here:

As it goes with any bread making, it may take a couple of tries to get the hang of it but it’s worth it to have delicious better-for-you bread at your fingertips. Need help finding sprouted flour? Look for sources just below the recipe.

From prep to icing, this is what your cinnamon rolls should look like.

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The BEST Sprouted Whole Wheat Cinnamon Rolls

5 from 2 reviews

  • Author:
  • Prep Time: 2 hours
  • Cook Time: 30 mins
  • Total Time: 2 hours 30 minutes
  • Yield: 15 Rolls
  • Category: Breads, Baking, Desserts, Breakfast, Brunch

Ingredients

For the Dough:

  • 3 1/2 cups sprouted white wheat flour
  • 1 teaspoon sea salt
  • 1 packet instant dry yeast — 2 1/4 teaspoons
  • 1 cup whole milk — heated to 115°F
  • 1/3 cup honey
  • 1/4 cup butter — plus more for pan
  • 1 large egg
  • Oil for managing dough

For the Cinnamon Filling:

  • 1/2 cup coconut palm sugar — or brown sugar
  • 2 1/2 teaspoons ground cinnamon
  • 1/4 cup butter — melted

For the Icing:

  • 1 1/2 cups powdered sugar
  • 2 tablespoons butter — soft, room temperature
  • 1 teaspoon pure vanilla extract
  • 3 tablespoons whole milk

Instructions

  1. In the bowl of a stand mixer, blend 2 cups of the flour, salt, and yeast until well mixed. In a small saucepan, heat the milk to 115°F. Add the milk, honey, butter, and egg to the flour mixture and beat on low speed until 1 minute and then on medium speed for another minute until smooth. Scrape down beater and sides of bowl, as needed. Cover the bowl with a towel and allow to sit for 10 minutes.
  2. Stir in enough remaining flour on low speed adding 1/2 cup at a time until the dough begins to leave the sides of the bowl and hold its shape — it may slump slightly, but is no longer sliding off the beater. The dough will still be sticky and very soft at this point. Continue to mix with a dough hook for 3 minutes.
  3. Using your hand, spread 2 tablespoons of oil on a clean counter or work surface in a 12 to 15 inch circle. Scrape the dough out of the mixing bowl onto the oiled counter. Once on the counter, the dough should hold its shape, but still relax a little.
  4. Using oiled hands, fold the dough over onto itself 4 or 5 times. (A pastry knife can help lift and fold when the dough is sticky.) Cover with a large bowl and allow to rest 5 minutes.
  5. Repeat the folding process 3 more times with a 5 minute rest, covered with the bowl, in between each session. You will need to oil your hands each time you handle the dough and you should notice the dough becoming more stable as it hydrates with each folding session.
  6. Remove the dough from the counter and temporarily place in the bowl you used to cover it. Clean the counter with a dough scraper if needed. Spread 2 more tablespoons of oil on the counter in an approximate 12×15-inch rectangle. With oiled hands, press the dough out over the oil then use a rolling pin to roll the dough to an even 1/2-inch thickness, approximately 12×15-inches.
  7. In a small bowl, mix the coconut palm sugar and cinnamon. Brush the 1/4 cup melted butter evenly over the rolled out dough. Sprinkle evenly with the cinnamon-sugar up to the edge. From the 15-inch side, roll the dough into a tight log; pinch the seam closed. Butter a 9×13-inch pan. Using a sharp knife, cut the roll into 15 (1-inch slices) slices, placing the slices in the pan about 1/4-inch apart. Cover with plastic wrap and allow to rise for 1 to 1 1/2 hours, until doubled in size.
  8. Place the oven rack to the middle position in the oven and heat oven to 350°F. Remove plastic wrap and bake rolls 25 to 30 minutes until golden brown or an instant read thermometer reads 190°F in the center of the rolls. Immediately remove rolls from pan by placing a cooling rack on top of the pan and flipping the rolls over on the rack. Use another rack to flip the rolls again, right side up. Cool 5 minutes on the rack.

For the Icing:

  1. In a small bowl, stir glaze ingredients until smooth, adding the milk one tablespoon at a time until icing is thin enough to easily spread. Place the icing in a quart size zip-type bag and press toward a bottom corner. Snip the corner with a pair of scissors and squeeze the icing out of the bag to pipe onto the warm rolls. Serve warm.

Notes

IMPORTANT: “Holds its shape” means the dough may still slump or spread slightly when placed on the counter, but isn’t runny. This is important because once the dough can sit in a shaggy lump, only relaxing slightly, you can stop adding flour and switch to oil for handling the dough through the folding process. Through the folding and resting process, the dough will continue to hydrate and stabilize.

More notes: Rolls can be frozen once completely cooled and iced. Defrost, then cover with foil and gently warm in the oven at 350°F for 15 minutes. Otherwise, leave uncovered and warm individual rolls a microwave for 20 seconds.

How-to and sources for the best sprouted wheat flour will help you make healthier 100% sprouted wheat cinnamon rolls your family will love and you can feel good about.

Why Sprouted Wheat?

  • Sprouting naturally manufactures vitamin C, increases vitamin B, carotene levels, and minerals.
  • Sprouting initiates the digestion process, breaking down the complex sugars, which make digestion easier and the vitamins and minerals more bio-available.
  • Sprouting neutralizes enzyme inhibitors and reduces phytic acid (an anti-nutrient) that inhibits absorption of calcium, magnesium, iron, copper, and zinc.
  • Sprouted wheat is NOT gluten free.  However, because of its lower starch content, some people who have been on a gluten-free diet due to gluten sensitivity have been able to eat sprouted flour.

Where do you get Sprouted Wheat Flour?

I have used a wide variety of sprouted wheat flour and encourage you to keep in mind they are all different. Some absorb moisture more quickly, some are more finely ground, and as I mentioned, there is a difference in flavor between the red and white varieties. They also vary in price primarily due to shipping. As this time, prices start around $2.47 per pound and go up from there, but there’s more to the story than the price. It is the shipping costs that can bite so look for shipping discounts or free shipping for the best deal. This is not an exhaustive list of sources, just the suppliers and brands I have experience using and can personally recommend—they are all organic and Non-GMO. Feel free to post any questions in the comments.

Thrive Market (online only) — Their sprouted white wheat flour brand has become my new favorite. It has the silkiest, most finely ground texture of any I’ve tried, which makes beautiful cinnamon rolls like these. It is only available through Thrive Market, a membership community for purchasing health food and natural products at wholesale prices. They offer a free 30-day membership trial and you can cancel any time. Annual membership is $59.95 and they guarantee your annual membership will pay for itself in savings. FREE SHIPPING on all orders over $49 and their sprouted wheat flour is among the lowest priced.

To Your Health Flour Company (online & in-store) — I have used a variety of sprouted flours from this company and love the fact I can choose from so many. To Your Health offers sprouted white wheat flour on their site as well as on Amazon—the price (and shipping) is consistent on both. Their flour is also finely ground and I have had great results every time I’ve used it. If there is anything that makes me pause it’s the shipping costs, however, they have been on the shelves at Whole Foods Market from time to time, so I always check when I’m there. You can check out a brief tour of their plant on The Kitchn.

One Degree Organic Foods (online & in-store) has a great small farm story and I’ve had great results with their flours too. They also offer a nice variety of sprouted grain flours, including ancient grains like khorasan (Kamut). White wheat flour is not part of their product line at this time, but their red wheat flour is superb. You can find their sprouted whole wheat flour on the shelves at Whole Foods Market or online at Amazon, which usually has shipping deals making online ordering the better way to go.

One more thought on price—the investment in your health when buying sprouted flour will always cost more than refined all-purpose flour, but that’s a good thing. Why is that good? Because it is a helpful reminder that even healthier carbs should still be a small part of your overall diet, especially when butter icing is involved. 😉

Learn the three keys to making the BEST 100% sprouted whole wheat cinnamon rolls.

More recipes made with sprouted wheat:


This post contains affiliate links. When you make a purchase through those links it supports what I do here at Savoring Today. For more information regarding ads and advertising affiliations, please see our Disclosure Policy.

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Serve and Savor Cookbook Anniversary & Holiday Specials http://savoringtoday.com/serve-and-savor-cookbook-anniversary-holiday-specials/ http://savoringtoday.com/serve-and-savor-cookbook-anniversary-holiday-specials/#comments Sun, 20 Nov 2016 21:00:18 +0000 http://savoringtoday.com/?p=13299 Looking up at the calendar, I realized it’s been a year since publishing my cookbook Serve and Savor, once again reminded how quickly the ticks of the clock can pass. I wanted to take the time to say thank you. Your support in buying the book and telling your friends about it has been tremendously rewarding. I...

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Looking up at the calendar, I realized it’s been a year since publishing my cookbook Serve and Savor, once again reminded how quickly the ticks of the clock can pass. I wanted to take the time to say thank you. Your support in buying the book and telling your friends about it has been tremendously rewarding. I am grateful all the way down where my rainbows are (this is how our youngest described her deepest joys).

How do I know you told your friends? Because life is crazy and you meet people in the strangest ways that make the world seem to shrink before your very eyes. Grocery stores, airports, holiday parties, random Facebook friend requests … these chance meetings have been sprinkled along the tiresome road of post-publishing marketing and have meant more than you can imagine (the self-doubt is relentless).

farm-stand-fridays-table

One such meeting was at a Farm Stand event hosted by Ranch Foods Direct to promote local vendors and products. I was there grilling samples of tri-tip steak with my Smoked Chile Steak Rub to promote my cookbook and rubs. A gal stopped by to look over my table and when she read the name on my book cover, she said, “Oh, I’ve heard of her!” In my stunned surprise, I responded, “You mean, you’ve heard of me?” Classy, I know.

She went on to tell me how she was in a bible study with two friends of mine and had heard so many great things about me and my cooking. It was such a treat to meet her, I don’t think my feet touched the ground the rest of the day.

So, again, thank you for encouraging me, buying my book, coming to classes, joining me on social media, and sending me foodie texts and emails of what you’re cooking—You’re the absolute best!

To celebrate the anniversary of my first cookbook, Serve and Savor is on sale for the lowest price yet!

Cookbook discount and ShopSavoringToday Launch

*Right now I can only offer my spice rubs for sale in the Colorado Springs area (so if you’re local, you can order those too!), but after the first of the year they will be more widely available.

I’m pretty excited about my new online store ShopSavoringToday.com and will continue to add to the product line over time. Stay tuned!

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