Stylish, Stealthy & Healthy.

Category Archives: Desserts and Sides


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Easy Side Dishes: Roasted Asparagus

It’s that time of year my friends… you know what I’m talking about. No, not allergy attacks brought on by glorious blooming trees and cleaning out closets to make way for lighter clothing, it’s much more exciting than that.

It’s grill season!  HOORAY!

AKA: “My husband can make dinner” season.

So now that my man can man the grill, that brings me to start busting out a few of my favorite easy side dishes.  I say easy, because what usually happens is Brandon says, “Alright I’m going to grill,” and I have about 15-20 minutes MAX to makes something happen.  That something usually involves some kind of vegetable that is slowly dying in our crisper and that is in major need of some love and attention.  Attention in the form of the usual suspects, that is.

roasted asparagus 1

Garlic?  Check.

asparagus 5-tile
Bottle of delicious?  Check.  A little kick for the taste buds?  Check and check.

asparagus 2

Cheese? Duh.

Roasted Asparagus
Time: 20 min
Serves 2
You’ll need:
Bunch of fresh asparagus, stems trimmed
1 T olive oil, or flavored oil of your choice
1-2 T minced garlic, brushed onto stalks
1 tsp crushed red pepper flakes
2 T grated parmesan cheese
Salt and pepper

Directions:  Preheat oven to 425.  On a large flat baking sheet (covered with foil), spread out asparagus stalks and drizzle with oil.  With a basting brush, spread garlic evenly, then sprinkle with red pepper and parmesan, and a dash of salt and pepper.  Roast for 15-18 minutes, until tips are crispy and cheese is slightly browned.

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roasted asparagus 6

This is probably one of the easiest side dishes that I make, and I make it pretty regularly.  The garlic is key here because it brings so much flavor and balances the bitterness of the asparagus.  Also it makes your house smell like a little palace of delight.

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I realize this is a ridiculously easy recipe, but that’s really the beauty of it.  Because along with the reappearance of the grill this time of year comes my need to make dinners that take under 30 minutes.

And preferably don’t come out of a box and rhyme with shmozen shmizza.

What’s your favorite way to cook asparagus?


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Easy Side Dish: Brussel Sprouts with Pancetta and Garlic

Does anyone else feel super special when they get to browse the fancy food sections at the grocery store?  That’s how I feel every time I buy pancetta.

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Like, perhaps I should be wearing some sort of elaborate hat while I’m sorting through the neat little packages of meats with extra consonants.  This way, when I casually peer over my shoulder at the “commoners” grabbing their slabs of regular old bacon (which FYI, is pretty much me every week), my smirk will be partially hidden.  And then as I’m rifling through the piles of $9+ goat cheese, I audibly sigh, letting people know that there are just SO MANY ostentatious options to choose from, and how can I just pick one?!  Why is life so hard???  

After just a few fleeting minutes of feeling all sophisticated and elegant-like, taking my time, sifting through an assortment of high-end meat and dairy items, it all comes crashing down once I spy a bag of Fritos scoops.  Which is when I drop everything and give into that little voice in my head, telling me I’ll be thankful when I finish that bottle of wine this weekend. Oh and obviously I need dip.  And frozen pizza(s).  And what are these new Oreos I see?

Aaaand now fancy grocery time is officially over.  We were the cool kids for a moment though, weren’t we pancetta?

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Brussel Sprouts with Garlic & Pancetta
Serves: 4
Total cook time: about 15 minutes
You’ll Need:
1 lb brussel sprouts, trimmed and halved
3 oz diced pancetta
1 T extra virgin olive oil
3 leeks, sliced into thin strips
3 cloves garlic, minced
1/2 cup chicken broth
1-2 tsp. crushed red pepper
Salt and pepper

Directions:  Bring a pot of water to a boil, and add brussel sprouts, cooking for about 5 minutes.  Drain sprouts.  In a large sautee pan over med-high heat, cook pancetta for about 3 minutes, or until fat begins to “melt”.  Add leeks, cooking for another 2 minutes, then add garlic and cook for another 30 seconds (you should have enough grease in the pan from the pancetta for this, but if a little dry, add a splash of olive oil).  Pour chicken broth into the pan and scrape up any bits that have stuck to the bottom, and add brussel sprouts.  Cook for another 5 min, or until liquid has absorbed.  Drizzle with olive oil and sautee another few minutes until edges become slightly crispy and charred.  Season with crushed red pepper, salt and pepper.

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I should also mention that I feel super cool anytime I’m buying fresh flowers, any type of large fancy crusty baguette and/or when I can successfully carry all my items in my arms sans cart without dropping anything.

It’s the simple pleasures, my friends.

OH… and PS.  Happy birthday today my best friend and lovah, Brandon.  You’re the best husband a girl could ask for.  And I’m not just saying that because you let me hog the remote.

wedding dance

You’ll always be the pancetta in my grocery cart.


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Pleasantly Surprised: Cast Iron Skillet Paleo Apple Crisp

I really appreciate all the feedback I’ve gotten on the whole semi-Paleo thing, and thank you for all your tips and website suggestions! I figured the first week wouldn’t be too difficult, but after eating carrots and cucumbers as my snacks for 4 days, I’m ready to try some new recipes fo sho.

I made it through my first week, and even made it through dinner at a hibachi/sushi restaurant without stabbing someone with a chopstick fashioned into a shank.  Yes I really wanted that delicious salty fried rice and the sushi my dad was devouring right next to me, but I stayed strong and left feeling like a boss.  Not just because I resisted temptation, but I think it was the first time I’ve ever left a sushi/hibachi restaurant without wanting to rip my pants off and sprawl out on the floor in misery.  In fact, I haven’t felt that way since I started this whole thing, and for me, that is reason enough alone to keep at it.  Portion control has always been the devil on my shoulder, and 99% of the time, in the form of carbs.  I’m actually not nearly as hungry throughout the day as I thought I would be, which is probably the biggest surprise so far.  (My mom is also participating in this little adventure, and she’s been on the same page as me- feeling better overall and surprisingly not missing the off-limits foods.)  Though full disclosure, we’re both still drinking wine and that most likely will never change.  Not sure what the official stance is on that, but mine is “if you try to pry my hooch away I might will cut you”.

Speaking of cutting, look!  Apples!

Yeah, you liked that segue, didn’t you.  Anyways, I saw a few recipes for Paleo Apple Crisp in the last few weeks and haven’t been able to get them out of my head.  I am an apple crisp fahreak, and once I saw this beautiful little honey crisps at Wegman’s, I was on a mission.

And fortunately, I had all the other ingredients on-hand already (fate!) and nothing but time on Saturday morning.  Which also led me to another running jaunt, but this time I took it outdoors with the pup.  Who, by the way, drug my sorry ass ALL OVER the place, which I’m blaming for having kind of an awful run.  I made it about 2.5 miles before calling it a day and walking another .5 miles.  I beat my previous “fastest mile” time though, but again, I think I can chalk that one up to Mac-doggy.

So back to the crisp.  I think we can all agree that the topping is the best part, yes?  Sure, warm, gooey apple slices coated in cinnamon and syrupy goodness are a wonderful treat, but the topping is where it’s at.  And had I not eaten half of it out of the bowl before slathering it on top, there probably would have been more to go around.

Despite my grabby-hands in the topping bowl, it still turned out freaking spectacular.  Who knew almond flour was so wonderful?  Not me, because let’s be honest, that stuff is like $9 a bag and until I had a reason to buy some, it was way out of my price range.  I think I’m ruined for life now though because, um, it’s amazing.  I’m planning on making this again for Thanksgiving so I don’t get shanky again while everyone is face-planting pumpkin pie.

Cast Iron Skillet Paleo Apple Crisp
(Adapted from Jen’s Gone Paleo)
Serves: 4
Total time: about 1 hr 20 min
You’ll Need:
3-4 large apples of your choice, peeled and small diced (I used honey crisp)
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. ground ginger
Dash of sea salt
1 T honey
Topping:
2 T coconut oil, melted
1/2 cup almond flour
1 T maple syrup
Handful chopped walnuts
2 T dried, shredded, unsweetened coconut
1 tsp. ground cinnamon
Dash of sea salt

Directions:  Preheat oven to 35o.  In a large bowl, combine all filling ingredients, toss until evenly coated.  Place into skillet.  In a separate bowl, combine topping ingredients and cover apples.  Bake for 50-60 minutes, or until topping is browned and crisp.  Serve with plain Greek yogurt and mixed berries for extra flavor!

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I don’t know why, but I swear nothing makes an apple crisp like a cast iron skillet.  Maybe it’s because it cost so much that I keep trying to find excuses to use it, but I swear.  It’s just the best.  So is this.  Make it.  Even if you don’t care about Paleo or carbs or anything of that nature.  Just invite me over and share, k?

Loveyoumeanit,

J

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