Posts Tagged ‘Jackie Newgent’

Roasted Brussels Sprouts with “Baby Bella” Bacon Bits

It’s time to cook up some savory goodies for our Thanksgiving tables. Our tastebuds are delighted that Chef Jackie Newgent, RDN, CDN is sharing her clever and succulent side dish creation with us all. The bacon bits in her dish are actually mushrooms!

Brussels Sprouts with Baby Bella Bacon Bits

 

Thanksgiving is full of so many traditions. I savor them all. But as someone who also enjoys keeping things interesting, I change up my recipes just a bit from year to year to create intrigue for everyone’s palate. I’m so pleased to be able to share one of my newest non-traditional sides.

It starts with roasted Brussels sprouts. Then the intrigue arrives. I top the veggie beauties with “bacon.” But my recipe is unique since the bacon bits are actually crimini mushroom slices, slow-roasted until crisped, and spiced just right. The dish may just be the talk of the dinner table. Well, at least until it’s time for pie. I hope this dish becomes a new favorite on your holiday plate.

Roasted Brussels Sprouts with Baby Bella Bacon Bits

Makes 6 servings: 3/4 cup each

Ingredients:

  • 1 1/2 pounds medium Brussels sprouts, trimmed, and halved lengthwise
  • 3 tablespoons extra-virgin olive oil, or to taste
  • 1 teaspoon aged balsamic vinegar
  • 3/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon sea salt, or to taste
  • 1 recipe Baby Bella Bacon Bits (see below)

Directions:

  1. Preheat the oven to 425°F. Toss together the Brussels sprouts, oil, vinegar, pepper, and salt in a large bowl. Transfer to a large rimmed baking sheet and arrange in a single layer, cut side up.
  2. Roast until well caramelized and just tender on the inside, about 25 minutes, flipping over Brussels sprouts halfway through the roasting process. If desired, sprinkle with additional extra-virgin olive oil and sea salt.
  3. Transfer to a serving platter or bowl, sprinkle with the Baby Bella Bacon Bits, and serve immediately.

Baby Bella Bacon Bits

Makes 1/2 cup

Ingredients:

  • 2 teaspoons turbinado (raw) sugar
  • 1/4 teaspoon + 1/8 teaspoon sea salt
  • 1/4 teaspoon + 1/8 teaspoon smoked paprika
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon garlic powder
  • 8 ounces crimini (baby bella) mushrooms, stems removed*, thinly sliced (1/8-inch thick)
  • 2 tablespoons extra-virgin olive oil

Directions:

  1. Preheat the oven to 275°F. Stir together the sugar, salt, paprika, chili powder, and garlic powder in a small bowl.
  2. Add the mushrooms to a medium bowl, drizzle with the oil, and toss to fully coat. Sprinkle with the seasoning mixture and toss to fully coat. Arrange in a single layer on a large nonstick  baking sheet.
  3. Roast until reduced in size by about 50 percent and deeply caramelized, about 1 hour 15 minutes. There’s no need to stir or flip over during roasting. Scrape up mushrooms with a spatula to make sure they’re not sticking to the pan; rearrange in a single layer; turn off oven; and return to the warm oven for 45 minutes, to allow to crisp.
  4. Remove from the oven and cool the baby bella bacon bits on the pan on a rack to allow to further crisp, at least 15 minutes, and serve. If desired, prepare and store in the refrigerator overnight; bring to room temperature before serving.

*Save mushroom stems for other cooking purpose.

Chili con Crimini

It’s fall. It’s football season. And it’s the ideal time for chili. Lucky for us, Chef Jackie Newgent, RDN, CDN, is sharing her mushroom lovers’ chili recipe perfect for a fall gathering.

Chili con Crimini by Jackie Newgent

I get giddy this time of year. That’s because I’m an avid football fan. And what food goes best with football? Chili!

I created a super flavorful chili where crimini mushrooms replace ground beef. Since the mushrooms provide heartiness and savoriness, you truly won’t miss the meat. In fact, you’ll likely find it tastier. I do! It’s a vegan recipe so there’s no need to make two kinds of chili for a gathering of family or friends where there are vegetarians and meat eaters. But you can top this chili as you like, such as with shredded Monterey jack cheese. Serve with crusty sourdough bread rolls, too.

One highlight of this recipe is that you can make it in advance and reheat it in a covered stockpot or slow cooker; the flavors will develop further and onions and peppers will become extra softened. Make it for Sunday game day, and enjoy the leftovers as the perfect lunch for a busy work week.

Chili con Crimini

Makes 8 servings: 1 cup each

Ingredients:

  • 1 pound crimini mushrooms
  • 1 tablespoon unrefined peanut oil or extra-virgin olive oil
  • 1 large yellow onion, finely diced
  • 1 large green bell pepper, finely chopped
  • 1 small jalapeño pepper, with some seeds, minced
  • 2 large garlic cloves, minced
  • 2 tablespoons aged red wine vinegar
  • 3 cups low-sodium vegetable broth
  • 1 (14.5-ounce) can crushed roasted tomatoes or crushed tomatoes
  • 1½ tablespoons chili powder
  • 1¼ teaspoons sea salt, or to taste
  • 1 teaspoon ground cinnamon
  • 2 (15-ounce) cans red kidney beans, drained
  • ¼ cup chopped fresh cilantro

Directions:

  1. In two batches, add the mushrooms to a food processor. Cover and pulse until finely chopped, but not mushy. Alternatively, finely chop mushrooms using a chef’s knife.
  2. Heat the oil in a stockpot or Dutch oven over medium-high heat. Add the mushrooms, onion, bell pepper, and jalapeño and sauté until the mushrooms are cooked through and onion is softened, about 8 minutes. Stir in the garlic and vinegar and sauté for 1 minute.
  3. Add the broth, tomatoes, chili powder, salt, and cinna­mon and bring to a boil over high heat. Reduce heat to medium-low and simmer uncovered, stirring occasionally, for 12 minutes. Stir in the beans and 2 tablespoons of the cilantro and simmer uncov­ered, stirring occasionally, until desired consistency, about 12 minutes. Adjust seasoning.
  4. Spoon chili into bowls, top with the remaining cilantro, and serve.

Per serving: 150 calories, 2g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 690mg sodium, 26g total carbohydrate, 7g dietary fiber, 7g sugars, 9g protein

Back-To-School Fruit & Veggie Makeovers

Mushroom Pear and Gorgonzola Bites

Image Courtesy of Running to the Kitchen – RECIPE HERE

Chef Jackie Newgent, RDN, shares her favorite tips for making veggies and fruits enticing to kids as the new school year kicks off.

It’s back-to-school time! What better time to give healthy eating a kick start. One of the most impactful ways to make a difference is to boost fruit and veggie intake.

In fact, adolescents in the U.S. currently have fruit just once a day and vegetables only 1.3 times a day.(1) So there’s plenty of room to have a positive impact on eating—and ultimately better health. When presented in new ways, fruits and veggies can be extra appealing to kids.

Try these simple, nutritious, and easily adaptable meal makeover tips throughout the day to give your kids’ eating plan a flavorful and fun update—most in just 60 seconds or less.

Breakfast:

Start the day on the right foot. It’s easier than you think to include veggies as part of your morning routine.

Before: Plain eggs

The Makeover: Eggs are a terrific vehicle in which to incorporate vegetables, such as mushrooms, broccoli, bell peppers, and more. However, there’s not always time to prepare a fancy omelet with all of the fixings. Salsa counts as a veggie. So top scrambled eggs with a salsa of choice whether mild or hot.

Lunch:

Lettuce and lunch are perfect partners—especially when kids are involved in the prep.

Before: Iceberg lettuce leaf on a ham sandwich

The Makeover: Leafy lettuce greens provide an easy way to enjoy veggies. Stack a mixture of them high on a sandwich. Or if your school has a salad bar, have the kids visit it so they can create their own munchable salad bowlful for a school lunch entrée or side.  

After- School Snack:

It’s not always about the food; it’s often the presentation of it that matters the most to kids.

Before: Green grapes

The Makeover: Add a fun factor when serving grapes. Simply freeze them and serve in a sundae dish for more dessert like appeal. Or insert a combination of red and green grapes onto skewers and freeze to create real grape popsicle kebabs.

Dinner:

Mushrooms provide a meaty taste and can provide a unique way to boost veggie servings at dinnertime.

Before: Burger made with ground turkey

The Makeover: A turkey burger is a tasty and healthful protein pick. It’s also a fantastic way to include vegetables. Sure, top it with tomato and onion. Go beyond toppings, too. The burger can be part veggie; just mix together about equal parts ground turkey and quickly sautéed finely chopped mushrooms, and form into patties.

Dessert/Evening Snack:

To satisfy a “sweet tooth”, focus on naturally sweet food first (yes, fruit!), rather than traditional dessert that can be full of added sugar.

Before: Banana

The Makeover: Bananas are a popular fruit. But kids don’t usually think of them as dessert. So turn bananas into a recognizable dessert. Peel, chop, and freeze in advance; then puree the frozen pieces in a food processor to create 60-second banana “ice cream!”

Need more fruit and veggie tips? Just ask us below—or connect with Jackie on Twitter @jackienewgent.

Source:

(1)   The State Indicator Report on Fruits and Vegetables, 2013, Centers for Disease Control and Prevention