Food4ThoughtWellness

Nutrition for Body and Soul

Cutest Little Side-dish Ever!

How cute are these mini pumpkins….filled with an amazing goodness of nutty wild rice and shredded brussels.

Ingredients

  • 1 1/4 cups uncooked wild rice
  • 2 1/2 cups water
  • 6-8 mini pumpkins
  • 2 tablespoons olive oil
  • 3/4 pound brussels sprouts halved and then shredded, about 2 cups
  • 2 tablespoons fresh thyme chopped
  • 1 cup raw pecans chopped
  • 1/4 apple cider
  • 1 cup dried cranberries
  • salt + pepper to taste
  • 1 cup manchego cheese shredded (optional)

Instructions

  1. In a large sauce pot, bring the water to a boil, add the wild rice. Cover and cook over low heat for 35-45 minutes or until the water is gone and the rice is fluffy. Note that wild rice takes longer to cook than traditional rice. If yours still seem hard after 45 minutes, add 1/2 cup more water and cook over low heat for another 15-20 minutes.
  2. Preheat the oven to 400 degrees F.
  3. Slice the tops of your mini pumpkins and scoop out the seeds (reserve the seeds for roasting and then topping the dish if desired). Place the pumpkins on a baking sheet and rub each with a little olive oil, salt + pepper. Roast for 15-20 minutes or until the pumpkins are just tender.
  4. Meanwhile, heat a large skillet over medium heat and add a drizzle of olive oil. Add the brussels sprouts in a single layer and season with salt + pepper. Let sit 1 minute then stir. Continue to cook for another 8-10 minutes, until tender and caramelized. Stir in the thyme, pecans and cider, cook another 5 minutes. Remove from the heat and add the wild rice (there should be around 3 cups of wild rice). Stir in the cranberries, and manchego cheese.
  5. Arrange the pumpkins in a large baking dish and stuff each pumpkin with the wild rice mixture. If desired, sprinkle the top of each pumpkin with a little manchego cheese.
  6. Place in the oven and bake for 10-20 minutes or until the pumpkins are soft and the wild rice has heated through. Serve hot!
* These can be assembled up to 4 days in advance and stored in the fridge until ready to bake.
I can’t wait to try these!
Thank you Half Baked Harvest for this fun and yummy recipe!
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Hello to Fall Foods!

With Fall upon us… we hunker down to a different way of cooking!  This Balsamic Glazed Chicken looks yummy!  I love one-pot meals.  Less clean-up! ;))

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INGREDIENTS

  • 1/2 c. balsamic vinegar
  • 2 tbsp. honey
  • 1 1/2 tbsp. whole-grain mustard
  • 3 cloves garlic, minced
  • kosher salt
  • Freshly ground black pepper
  • 4 bone-in skin-on chicken thighs
  • 2 c. baby red potatoes, halved (quartered if large)
  • 1 tbsp. chopped fresh rosemary
  • 2 tbsp. extra-virgin olive oil, divided
  • 3-4 rosemary sprigs, for skillet

DIRECTIONS

  1. Preheat oven to 425°. In a large bowl, combine balsamic, honey, mustard, and garlic and season with salt and pepper. Whisk until combined. Add chicken thighs and toss until fully coated, then transfer to the fridge to marinate, at least 20 minutes and up to 1 hour.
  2. Meanwhile, prep potatoes: In a medium bowl, add potatoes and rosemary and season with salt and pepper. Add 1 tablespoon olive oil and toss until combined. Set aside.
  3. In a large skillet over medium-high heat, heat remaining tablespoon oil. Add chicken and marinade and sear, skin side down, 2 minutes, then flip and sear 2 minutes more. Add potatoes to skillet, nestling them between chicken, and top with rosemary sprigs.
  4. Transfer to the oven and bake until potatoes are tender and chicken is cooked through, 20 minutes. (If potatoes need longer to cook, transfer chicken to a cutting board to rest and continue cooking until tender.)
  5. Serve chicken and potatoes with pan drippings.

Enjoy!

Thank you Delish for this yummy recipe!

1 Comment »

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