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Crispy Brussels Sprout Chips

Crispy Brussel Sprout Chips | Gather & Dine

I know it’s going to be hard for some people to imagine ever becoming excited about brussels sprouts.  Believe me, there was a time when I would have also turned my head on them.  The day I discovered these crispy brussels sprout chips, however, everything changed and all of the sudden brussels sprouts became exciting to me.  And because I am so excited about these brussesl sprouts, I must tell you about them.  Whenever I used to roast brussels sprouts, the favorite part was always the extra leaves that fell off of the main core.  These little leaves would become crisp and crunchy during the roasting, similarly to how kale becomes crispy when making kale chips.  It took me several batches of roasted brussel sprouts, but it finally occurred to me that I could just separate all of the brussel sprout leaves and make an entire batch of brussel sprout chips.  My ideas do not always work out, but this one was a winner. We adore these.  A few tips if you decide to give these a try:

  •  When peeling off the leaves, it may become necessary to cut more stem off of the brussels sprout to loosen the leaves.
  • Using your hands to toss the leaves in olive oil helps to ensure that each leaf is evenly coated with oil.
  • Salt is essential for flavor, but a little goes a long way.
  • Do not overcrowd the pan or the brussel sprouts will not become crunchy.  If you double the recipe, use two separate baking sheets.
  • Some leaves will turn crispy sooner than others.  In order to avoid burnt brussels sprout chips, remove the leaves from heat once they become crisp and brown while allowing the rest to continue roasting.

So happy that brussels sprouts are now in the rotation of family dinner vegetables!

Crispy Brussel Sprout Chips | Gather & Dine

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Crispy Brussels Sprout Chips

Crispy Brussel Sprout Chips | Gather & Dine

Ingredients

  • 1 pound brussels sprouts
  • 1 tablespoon olive oil
  • sea salt and freshly ground black pepper to taste

Instructions

  1. Preheat the oven to 350.
  2. Cut the ends off brussels sprouts and peel off leaves of each sprout. As you reach towards the center of the sprout, you may need to cut more stem in order to peel off the leaves.
  3. Place leaves on a large rimmed baking sheet and use hands to toss with olive oil, salt, and pepper until leaves are evenly coated.
  4. Bake for 15 minutes, stirring every 5 minutes, until brussels sprout leaves are cripsy and the edges begin to brown. To avoid burnt brussels spout chips, remove the leaves once they become crisp and brown while allowing the rest to continue roasting.

 

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Turkey Pot Pie {with a Cheddar Crust)

Turkey Pot Pie {with a Cheddar Crust} | Gather & Dine

Turkey Pot Pie holds a special place in my heart as it was the first meal Ryan’s parents cooked for me when I first visited them at their home.  They immediately made me feel welcome and at ease and I have fond memories of meeting them.  I love their twist on the traditional pot pie and this has become a favorite meal in our family too.  Over the years I’ve adapted it slightly by using butter rather than shortening and incorporating some whole wheat pastry flour in the crust, but it still has the same delicious flavor.  Adding cheddar cheese makes the crust extra special and complements the turkey filling perfectly.  I used turkey drumsticks for the filling, but this is also a wonderful way to use up leftover turkey from Thanksgiving.  Homemade turkey stock is essential and is the base to making this dish truly spectacular.  I admit this is not the quickest meal to prepare, but I promise the all of the time invested will be worth it.  I usually roast the turkey and make the stock on one day and prepare the filling and crust the next day.  Breaking it up into two days requires some planning ahead, but it seems to make everything much more manageable.  This recipe is enough for 6 individual pot pies or it can also be made in a 9×13 casserole dish.

Turkey Pot Pie {with a Cheddar Crust} | Gather & Dine Turkey Pot Pie {with a Cheddar Crust} | Gather & Dine

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Turkey Pot Pie {with a Cheddar Crust)

Turkey Pot Pie {with a Cheddar Crust} | Gather & Dine

Ingredients

Turkey

  • 3-4 pounds Turkey drumsticks
  • 1 1/2 tablespoon kosher salt
  • 1 teaspoon ground black pepper
  • 1 1/2 teaspoon sage
  • 2 tablespoons unsalted butter, softened

Filling

  • 6 tablespoons butter
  • 2 cups diced onion, about 2 onions
  • 1 cup finely diced carrots, about 3 carrots
  • 1 teaspoon kosher salt
  • dash of sage, ground thyme, and black pepper
  • 1/2 cup + 2 tablespoons all-purpose flour
  • 4 cups turkey stock
  • 4 cups shredded or diced cooked turkey
  • 1 cup frozen green peas

Cheddar Cheese Crust

  • 1 cup all-purpose flour
  • 1 cup whole wheat pastry flour
  • 3/4 teaspoon fine grain sea salt
  • 3/4 cup grated sharp cheddar cheese
  • 10 tablespoons unsalted butter, chilled and cut into cubes.
  • 5 tablespoons ice water
  • 1 egg + 1 tablespoon water, optional for egg wash

Instructions

Turkey

  1. Preheat oven to 400.
  2. In a small bowl, combine the salt, pepper, and sage. Sprinkle mixture over turkey drumsticks and use hands to season under the skin when possible. Spread softened butter evenly over the turkey.
  3. Roast turkey for 15 minutes at 400. Lower heat to 325 and continue roasting turkey for another 40-60 minutes, depending on the size of the turkey pieces. Turkey is done when skin is golden brown and meat thermometer registers at 165. Remove turkey from heat and allow at least 30 minutes to cool.
  4. When turkey is cool enough to handle, remove skins and discard. Use hands or two forks to shred enough meat to make 4 cups. Do not worry about removing all of the meat from the bones. The meat left on the bones will help make the broth rich and flavorful.
  5. In a large pot, bring 10 cups of water, turkey bones, and drippings to a boil. Reduce heat and simmer for 3 hours. Strain stock and set aside 8 cups.

Filling

  1. In a large pot, melt butter over medium high heat. Add onions, carrots, and seasonings and sauté until onions start to become translucent, about 5-7 minutes.
  2. Sprinkle flour over onions and carrots and stir together for another minute. Gradually add turkey stock and stir until thickened. Add turkey meat and peas and cook for another 5 minutes.

Cheddar Cheese Crust

  1. In the bowl of a food processor, add the flour, salt, and cheddar cheese. Pulse to combine. Sprinkle butter cubes over mixture and pulse again until mixture resembles coarse crumbs. Add the water and process until just combined. Form a disk with the dough and chill for 30 minutes.
  2. Roll dough large enough to cover a 9×13 baking dish or to make 6 individual circles.

Assemble and Bake

  1. Preheat oven to 400.
  2. Divide filling evenly between 6 individual bowls or pour into a 9×13 baking dish. Gently place crust on top and trim off excess crust. Use a fork to decoratively trim the edges. Cut slits in the top to allow steam to escape. Brush with egg wash if desired.
  3. Bake for 30-40 minutes until crust turns golden brown and filling is heated through.
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Pistachio Almond Baked Donuts

Pistachio Almond Baked Donuts | Gather & Dine

How did it take me so long to buy a donut pan?!  For a long time I kept convincing myself that I did not need another specialty baking pan, but after seeing this recipe, I finally decided that I could go no longer without a donut pan.  Now I wish someone had convinced me that I needed a donut pan a long time ago.   In terms of cookware,  donut pans are relatively inexpensive and they take up very little space.   I think this could possibly be my best purchase of 2014.

Pistachio Almond Baked Donuts | Gather & Dine

Baked donuts have brought such a welcome change from the usual muffins and quick breads that I often bake.  Shape indeed does make a difference.  Since I have been making them mostly for breakfast, I wanted to create a recipe that was whole-grain and refined sugar-free.  These Pistachio Almond Baked Donuts are a combination of some of my favorite flavors.  They are made with whole wheat pastry flour and ground pistachios,  lightly sweetened with coconut sugar and honey, and finished with a dark chocolate glaze.  I like these best served warm out of the oven.

Pistachio Almond Baked Donuts | Gather & Dine

pistachio almond baked donuts | Gather & Dine

 

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Pistachio Almond Baked Donuts

Pistachio Almond Baked Donuts | Gather & Dine
  • Yield: 6 donuts

Ingredients

Donuts

  • 3/4 cup whole wheat pastry flour
  • 1/3 cup finely ground pistachios, plus extra for sprinkling on top
  • 1 teaspoon baking powder
  • 1/4 teaspoon fine sea salt
  • 1 egg
  • 1/3 cup + 2 tablespoons buttermilk
  • 1 tablespoon unsalted butter, melted
  • 2 tablespoons coconut sugar
  • 2 tablespoons honey
  • 1 1/2 teaspoon almond extract

Glaze

  • 1.5 ounces dark chocolate
  • 1/4 teaspoon almond extract
  • 1/2 teaspoon coconut oil

Instructions

Donuts

  1. Preheat the oven to 400.
  2. In a medium mixing bowl, whisk together the flour, ground pistachios, baking powder, and salt.
  3. In a small mixing bowl, whisk together the egg, buttermilk, butter, coconut sugar, honey, and almond extract.
  4. Add the wet ingredients to the dry ingredients and mix together until just combined. Do not over mix.
  5. Pipe the mixture evenly into the donut pan. (I use a small ziploc bag and cut the tip off one corner for piping.)
  6. Bake for 10 minutes, until donuts are light golden brown. Let cool in pan for 2-3 minutes before transferring to a cooling rack. Dip donuts in chocolate glaze and sprinkle with additional ground pistachios. Donuts are best served slightly warm.

Glaze

  1. Melt chocolate and coconut oil together in a double boiler or in a microwave. If using a microwave, heat for 15 second intervals and stir after each interval. When chocolate is almost completely melted, remove from heat and stir until smooth. Stir in almond extract.


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