Oven Roasted Brussels Sprouts with Tempeh

We didn’t eat Brussels sprouts growing up, but after moving back to the East Coast they quickly became one of my favorite seasonal vegetables. I typically roast them in the oven which makes the outside crispy and brown, while the inside stays nice and tender.

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Chicken Baked in Beer and Herbs

This recipe is adapted from Laura Calder’s Beer Bird. In her recipe she uses whole cornish game hens but I use chicken drumsticks. Chicken thighs would work fine as well. The chicken is cooked in herbs, garlic, chopped carrots and beer. I used a dark doublebock beer which is a strong German lager. I thought it would only be fitting because it’s Oktoberfest season!

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Baked Eggplant Casseroles with Tomato and Mozzarella Slices

Looking back at my recent posts, there have been quite a few one-pot meals. I enjoy preparing and coming up with new creations and hope that my readers find them just as useful as I do. This particular dish can be prepared in many different ways, such as layering each ingredient lasagna-style and baking it in a large pan or how I prepared it using ramekins for individual portions. But no matter how it’s cooked, it will taste delicious!

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Lentils and Brown Rice – A Healthy and Comforting One-Pot Dish

One of my favorite staples I have in the kitchen is lentils and I usually rely on a lentil dish if I’m not sure what to cook for dinner. Besides being very healthy, lentils are really versatile and can be served at any temperature, whether it’s a hot soup or a cold salad. This time I made a simple, hearty stew-like dish to ring in the fall season.

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