Brussels Sprouts with Bacon Onion Jam

8 oz thick cut smoked bacon, sliced

2 large yellow onions, julienne

Kosher salt and freshly ground black pepper, to taste

2 T honey

1/4 c apple cider vinegar

1 1/2 lb. Brussels sprouts, halved

2 T olive oil

Kosher salt and black pepper, to taste

1/2 c pomegranate seeds or chopped dried cherries

To make the bacon jam, add the bacon to a medium saucepan. Place over medium heat and cook, stirring often with a wooden spoon, until the fat is rendered and bacon is golden brown, about 7 minutes. Using a slotted spoon, remove the bacon to a paper towel lined plate. Increase the heat to medium high. Add the onions and cook, stirring often, until the onions are cooked down and lightly golden brown, about 10 minutes. Season with a good pinch of salt and a crack or two of black pepper. Reduce the heat to medium low and stir in the honey, apple cider vinegar and bacon. Continue to cook, stirring often until the onions are deeply browned and the consistency is jammy, about 10 minutes more. Add a splash of water if the pan gets too dry but the onions are not quite caramelized. Stir in the bacon, taste and adjust the seasoning as needed.

Preheat the oven to 425°F.

Add salt and olive oil to the Brussels sprouts and combine.  Turn the Brussels sprouts cut side down in the pan and roast 

Almond Croissant Baked Oatmeal

1 medium ripe banana

2 c almond milk (unsweet)

1/4 c maple syrup

1 T brown sugar

1 t vanilla extract

1/4 t almond extract

2 1/2 c old-fashioned rolled oats

1/2 t baking powder

1/4 t salt

Almond topping

1/3 c almond butter

1/2 t almond extract

2 T maple syrup

1/3 c sliced almonds

Powdered sugar, for dusting

Preheat over to 350.  Grease 8 x 8 baking dish or line with parchment paper.

In a large bowl, mash banana until smooth (a few small lumps remaining is ok).  Whisk in milk, maple syrup, vanilla and almond extract.  Add oats, brown sugar, baking powder and salt.  Fold to combine and pour mixture into baking dish.

To make topping, warm almond butter in the microwave and whisk together with almond extract and maple syrup.  Drizzle over oats.  Sprinkle sliced almonds on top and bake for 30 minutes until top is golden brown and oatmeal is fully set.  Let cool for 5 minutes before serving.  Sprinkle with powdered sugar.  

Cabbage Pad Thai

This recipe is modified from the original version of Lightened Up Pad Thai on Iowa Girl Eats blog...

1/4 c chicken broth

1-1/2 T  soy sauce

1-1/2 T fish sauce

1 T sugar

1-1/2 teaspoons cornstarch

2 eggs, whisked

1/2 t sesame oil

3/4lb (12oz) chicken breasts, cut into thin strips

salt and pepper

4 t cooking oil, divided

1 onion, thinly sliced (about 1 cup)

1 small green bell pepper, seeded then thinly sliced (about 1 cup)

4 cloves garlic, minced

5 c thinly shredded green cabbage

3 Tablespoons finely chopped peanuts

lime wedges

Sliced green onions

Directions:

1. Stir together chicken broth, soy sauce, fish sauce, sugar, and cornstarch in a small dish then set aside. Whisk eggs together in another small dish then set aside.

2. Heat sesame oil in a large wok or 12″ skillet over medium-high heat. Add chicken, season with salt and pepper, then stir fry until cooked through and remove to a plate.

3. Heat 2 teaspoons cooking oil in skillet then add onions and peppers. Season with salt and pepper then stir fry until crisp-tender, 5 minutes. Add garlic then stir fry for 30 more seconds. Remove vegetables to plate with chicken.

4. Heat remaining 2 teaspoons cooking oil in skillet then add cabbage. Season with pepper only then stir fry until just barely crisp tender, 3-4 minutes (it will continue to cook and soften in the sauce.) Add eggs then cook until set, 1-2 minutes. Add the soy sauce mixture then bring to a bubble and boil until slightly thickened, 1-2 minutes.

5. Remove skillet from heat and divide Pad Thai between plates then top with chopped peanuts and drizzle with fresh lime juice.

Top with chopped green onions.