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By posting this recipe I am entering a recipe contest sponsored by the California Raisin Marketing Board and am eligible to win prizes associated with the contest. I was not compensated for my time.Brussels sprouts and raisinsRoasted shaved Brussels sprouts with raisins and pumpkin seeds – a side dish fit for your festive holiday table. By shaving the Brussels Sprouts (slicing them very thinly into 5-6 slices per sprout), then roasting them, you allow for even more crispy caramelized goodness than if you roast just the halves. We roasted these sprouts with thinly sliced onion, tossed them with California raisins and pumpkin seeds then drizzled the dish with our very best aged balsamic vinegar.

Brussels sprouts with raisins and pumpkin seeds

The raisins and the balsamic vinegar add just the right amount of subtle sweetness to the savory sprouts. I don’t often combine fruit with roasted vegetables, but this combination really works nicely together.

Did you know? California raisins are sweet naturally, so there’s no added sugar. Plus, raisins provide 9% of your daily value for fiber and potassium and 6% of your daily value for iron (per quarter cup serving).This dish uses 1/2 cup of California raisins and serves about 4 as a side dish (get that additional 1/8 of a cup serving by snacking on raisins while the veggies are roasting!). Combine the nutrition benefits of the raisins with the anti-cancer fighting compounds in Brussels Sprouts and the protein and fiber combo in pumpkin seeds and you have a nutrient-packed side dish.

Brussels sprouts with raisins and pumpkin seeds

Roasted Shaved Brussels Sprouts with Raisins and Pumpkin Seeds

Serves: 4 as a side dish

Ingredients:

  • 2 cups Brussels sprouts, thinly sliced
  • ½ cup California Raisins
  • ½ cup pumpkin seeds
  • 1 small onion, thinly sliced
  • 2 tablespoons balsamic vinegar – your best
  • 2 tablespoons extra virgin olive oil
  • Salt
  • Pepper

Directions: preheat oven to 425. Toss Brussels sprouts and onion with olive oil and sprinkle with salt and pepper. Spread Brussels sprouts and onion onto 2 tin-foil lined baking sheets. Roast for ~15 minutes until Brussels sprouts begin to get crispy and lightly browned. Remove vegetables from oven and place in a large bowl. Add raisins and pumpkin seeds to the bowl and toss. Season with salt and pepper. Drizzle with balsamic vinegar. Serve.

For more information about all-natural, no-sugar added California raisins and for recipe inspiration, visit www.loveyourraisins.com, or on social channels: www.facebook.com/californiaraisins, www.pinterest.com/calraisins, or www.twitter.com/caraisins.

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Roast fennel and cauliflower with white beans and parmesan via JennySheaRawn.comRoasted fennel and cauliflower with white beans and shaved parmesan. Who says monochromatic food has to be boring.

fennel cauliflower and white beans via JennySheaRawn

These are my kind of winter whites.

This dish is packed with flavor and good-for-you compounds. You’re getting a hefty dose of protein and fiber from the white beans, cancer-fighting sulfur containing compounds plus a good source of folate from the cauliflower, and finally, a good source of vitamin C, potassium and fiber from the fennel. Top that with shaved parmesan and you have a side dish to remember. If you roast the cauliflower and fennel in a cast-iron skillet, it’ll get extra caramelized and crispy. If you don’t have a skillet, a baking sheet works just fine.

Serve as a side dish for dinner, but make extras to bring for lunch the next day.

Roasted Fennel and Cauliflower with White beans and Shaved Parmesan

Serves: 6 as a side dish

Time: 35 minutes

Ingredients:

  • 2 heads fennel, cleaned, trimmed and sliced, reserving some fennel fronds (green feather-like leaves on the fennel that have a light anise flavor) for topping the finished dish
  • 1 head cauliflower, cleaned and broken into similar sized bite-sized pieces
  • 1 15.5oz can cannellini beans, drained and rinsed
  • ½ cup shaved parmesan
  • Salt
  • Pepper
  • Olive oil

Directions:

Preheat oven to 425 with the cast-iron skillet inside. Toss the fennel and cauliflower with olive oil and salt and pepper. Roast the fennel and cauliflower for 25-30 minutes in the skillet or on a baking sheet until lightly caramelized, turning the veggies over halfway through. Remove from the oven (carefully!) and toss in a large bowl with white beans and parmesan. Salt and pepper to taste. Top with the reserved fronds. Serve.

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Simply Roasted Parsnips with Rosemary.Simply Roasted Parsnips with Rosemary via JennySheaRawn.comParsnips. A forgotten and overlooked root vegetable, even by me, lover of all veggies.parsnips

But parsnips remind me of family. For as long as I can remember, whenever we visit my parents house in CT in the fall or winter, mom makes a few large pans of roasted vegetables with rosemary, garlic and thyme. And lots of parsnips. And there’s usually a roaring fire going in the fireplace and glasses of red wine being poured. She makes those amazing roasted veggies on Thanksgiving too and it’s one of the dishes I look most forward to. Roasted Parsnips via JennySheaRawn.comForget about the mashed potatoes, turnip or green bean casserole. Bring on the roasted veggies. With parsnips and Brussels sprouts and carrots and onions and new potatoes and anything else she throws onto the roasting pan.Roasted Parsnips via JennySheaRawn.com

Since this month’s Recipe ReDux theme is: A Food Memory For Which You Are Thankful, I’ve decided to celebrate the humble and rustic parsnip because it reminds me of the things I am most thankful for:  family and friends, new and old, and home. And rustic, caramelized, roasted veggies.

These parnips really shine when you roast them on their own because you can appreciate their unique flavor. They’re slightly sweet, earthy and they get all nice and carmelized in the cast-iron skillet. I am going to be roasting them more often on their own. And then occasionally tossed with Brussels Sprouts, onions, sweet potatoes, etc.

This is a perfect side dish for Thanksgiving or anytime you’re roasting turkey or chicken.

Simply Roasted Parsnips with Rosemary

Time: 30 minutes

Serves: 4 as a side dish

Ingredients:

  • 1 lb parsnips, scrubbed and halved lengthwise
  • 2 sprigs rosemary
  • Salt and pepper to taste
  • Extra virgin olive oil

Directions: preheat oven with cast-iron skillets inside to 425. Toss parsnips in a drizzle of olive oil then nestle in cast iron skillets (1 or 2 skillets, depending how large your skilelts are) or on a baking sheet. Sprinkle with salt and pepper and rosemary leaves. Or if you prefer, place full sprigs in the skillet with the parsnips. Roast for about 25 minutes, flipping halfway through. Remove from oven (carefully, skillets are hot!) and serve.

*Nutrition tip: Parsnips are rich in Vitamin C, (especially important during cold/flu season) folate and fiber.

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I developed this recipe for the National Processed Raspberry Council’s recipe contest. I was not compensated for this post, but am eligible to win prizes associated with it. All opinions are my own.Flourless Dark Chocolate Peanut Butter Slice with Raspberry Sauce via JennySheaRawn.com Flourless dark chocolate peanut butter cake with raspberry sauce. Chocolate and peanut butter lovers, this is your dessert.Flourless Dark Chocolate Peanut Butter Tart with Raspberry Sauce via JennySheaRawn.comProbably like many of you, chocolate is part (a small part, but a part) of my everyday. Unfortunately, or fortunately, Adrian really didn’t eat much chocolate until he met me. Well, that changed pretty quickly. He also never drank coffee before he met me. That, too, changed a lot too!

Anyhow, for dessert, typically, we stick to squares of chocolate (Adrian likes dark, I prefer milk), dark chocolate covered almonds or, one of my favorite treats, chocolate covered raisins. But since the weather’s been colder, rainier and the days have been shorter, it only seems appropriate to turn on the oven. Yes, to roast lots of veggies – but also to bake a few desserts. Like this one. Which was baked just after my pan of roasted fennel and cauliflower came out of the oven (stay tuned for that recipe this week). Probably should have done it the other way around, but the cake had no trace of garlic, so we’re good.

Make this cake this holiday season. It’s extra special. And extra good. Any and all chocolate and peanut butters will love it. It combines decadent dark chocolate with peanut butter for a dense and creamy cake that’s not overly sweet. The simple 3 ingredient raspberry sauce (raspberries, sugar and water) adds a tartness that complements the richness of the dark chocolate perfectly. Plus, the beautiful color of the raspberries looks so pretty against the chocolate.

Peanut butter is used in this cake instead of butter. And, for those who are eating gluten free, this cake does not have any gluten containing ingredients.

Flourless Dark Chocolate Peanut Butter Slice topped with Raspberry Sauce via JennySheaRawn.com

Peanut butter + raspberry sauce/jam/jelly = a perfect pairing

Peanut butter + dark chocolate = match made in heaven

Peanut butter + dark chocolate + raspberry sauce  = no one’s turning this slice of cake down

Flourless Dark Chocolate Peanut Butter Cake with Raspberry Sauce

Serves: 10

Time: ~45 minutes plus refrigeration time

Ingredients:

  • 1 cup salted creamy peanut butter
  • ½ cup heavy cream
  • 1 cup bittersweet chocolate chips
  • 1/4 cup unsweetened dark cocoa powder
  • 5 large eggs
  • 1 tablespoon vanilla powder
  • Pinch salt
  • ¾ cup sugar plus 1 tablespoon for the raspberry sauce
  • 2 cups frozen raspberries
  • 1/2 cup water

Directions:

Heat oven to 350° F. Spray a 9-inch spring-form pan with non-stick cooking spray. In a medium saucepan, heat the peanut butter with cream over medium-low to melt the peanut butter. Once the peanut butter is melted, add the chocolate chips and stir until the chocolate is melted and smooth. Remove from heat. Whisk together the eggs, sugar, salt, vanilla powder and cocoa powder. Mix in the peanut butter chocolate. Add the full mixture to the spring-form pan. Bake until set and slightly puffed, 30-35 minutes. Let cool in the pan for 1 hour. Meanwhile, add raspberries, water and sugar to a small saucepan over medium heat. Simmer for about 30 minutes, stirring occasionally and mashing the raspberries (a spoon works just fine). Remove from heat.  Refrigerate cake and raspberry sauce for at least one hour. Slice the cake and serve with a drizzle of raspberry sauce.

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White Turkey Chili with AvocadoHearty White Turkey Chili with Avocado.White Turkey Chili

This White Turkey Chili is the perfect one pot meal to make on a cold, overcast Sunday like today. Make a large batch (which this is), have it for dinner tonight and enjoy for a few weekdays as dinner or pack for a hearty lunch. As with most chili, this one is even better the next day. The chili is packed with veggies – beans, corn, mushrooms and onion, so you know you’re getting lots of flavor plus fiber, vitamins and minerals – and the lean turkey provides hunger-satisfying protein. Serve it topped with sliced avocado and a side of lime wedges. If you don’t have avocado on hand, we love the Wholly Guacamole packets for convenience and they travel well.

We’ve been making a large batch of chili (red or white) for the past 2 months or so on Sundays. We have it for dinner that night, we freeze the rest in individual servings and then Adrian takes the leftovers into work for the week. We do the same for pulled chicken in the summer. Voila a home-cooked lunch that’s tastier (and healthier) than anything you can get around the office – plus the money we save can go towards a better cause, our vacation fund.

What’s your favorite type of chili? White? Red? Turkey/Beef/Chicken/Vegetarian?

Here’s how to make this recipe:

White Turkey Chili with Avocado

Serves: 8-10

Time: 15 minutes active, at least one hour simmering, more is preferred

  • 2 packages (1.3 lb each) fresh ground lean turkey
  • 1 16oz package baby bella mushrooms, cleaned and sliced
  • 3 large onions, thinly sliced
  • 5 garlic cloves, sliced
  • 1 13oz can pinto beans, drained and rinsed*
  • 1 13oz can cannellini beans, drained and rinsed*
  • ¾ cup frozen corn
  • 1 32 oz container reduced sodium chicken or beef broth
  • 1 Tbsp olive oil
  • 4 Tbsp cumin
  • 2 Tbsp garlic powder

Optional toppings:

  • Avocados, thinly sliced
  • Shredded cheddar cheese
  • 1 lime, sliced
  • Tortilla chips

Directions: Heat ½ Tbsp olive oil in a non-stick pan. Brown the turkey meat, breaking up with a spoon until the turkey is cooked through and no longer pink. Salt and pepper to taste then remove from heat. Meanwhile, in a large pot, add the remaining olive oil. Caramelize the onions over medium heat then add the sliced mushrooms and garlic until browned. Add the browned turkey to the pot, then the beans, corn, broth, cumin and garlic powder. Bring to a simmer. Simmer for at least an hour. Serve with sliced avocado and cheese for topping, tortilla chips for dipping and lime for squeezing over top.

*Add whatever types of beans you have on hand.

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Veggie Inspiration

Roasted Shaved Brussels Sprouts with Raisins and Pumpkin Seeds

By posting this recipe I am entering a recipe contest sponsored by the California Raisin Marketing Board and am eligible to win prizes associated with the contest. I was not compensated for my time.Roasted shaved Brussels sprouts with raisins and pumpkin seeds – a side dish fit for your festive holiday table. By shaving the […]

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Roasted Fennel and Cauliflower with White Beans and Shaved Parmesan

Roasted fennel and cauliflower with white beans and shaved parmesan. Who says monochromatic food has to be boring. These are my kind of winter whites. This dish is packed with flavor and good-for-you compounds. You’re getting a hefty dose of protein and fiber from the white beans, cancer-fighting sulfur containing compounds plus a good source of folate […]

Continue reading →

Simply Roasted Parsnips with Rosemary

Simply Roasted Parsnips with Rosemary.Parsnips. A forgotten and overlooked root vegetable, even by me, lover of all veggies. But parsnips remind me of family. For as long as I can remember, whenever we visit my parents house in CT in the fall or winter, mom makes a few large pans of roasted vegetables with rosemary, garlic and thyme. […]

Continue reading →

Naan Pizzas with Garlicky Roasted Tomatoes and Ricotta

On Monday evening, Adrian and I were out in the yard sanding and oiling a few pieces of furniture – typical evening at the Rawns. We were greeted by our sweet neighbors with a few pounds of just-picked tomatoes. Love gifts from the garden. Aren’t they the best? Anyhow, the neighbors told us they couldn’t […]

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Penne with Tomatoes, Basil and Mozzarella

Often times the simplest dinners are the best. One of my favorites, enjoyed beachside, is a baguette, some nice cheese, olives and red wine. Another favorite is this. Pasta tossed so simply with garden fresh tomatoes, basil and fresh mozzarella. Drizzled with your best extra virgin olive oil, balsamic vinegar and a sprinkle of salt and […]

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Zucchini Ribbons with Mint and Parmesan

Thinly sliced zucchini ribbons are one of our favorite ways to enjoy zucchini in the summertime. The ribbons are perfect for combining with other vegetables for a light and fresh summer salad. In this case, we paired zucchini ribbons with mint, sugar snap peas, scallions and shaved Parmesan for a delightful green salad that pairs well with […]

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