brussels sprouts, take 2

So after I made the brussels sprouts in the previous post, there were more brussels sprouts to use up, but I wanted to try something new.  My aunt had told me about a raw brussels sprout salad she had at a restaurant, so I decided to try cole slaw made with brussels sprouts.  The flavor of  the brussels sprouts is stronger than cabbage, so I kept trying to think of ingredients to help tone that down a little.  Also, the texture is a little less crunchy than cabbage, so I needed to add something to give it that crunch.  I added a little of this and that until I came up with this:

brussels sprouts cole slaw

Ingredients:

3-4 cups finely chopped brussels sprouts (I used a little less than 1/2 of a 2 lb)

1 apple chopped

1 avacado cubed

a little red onion diced

a couple handfuls of walnuts chopped (sunflower seeds would be good - I think I was out of those)

sauce:

1/2 c. plain greek yogurt

1 lime juiced

1-2 T red wine vinegar

1 tsp sugar

salt & pepper to taste

Instructions:

Combine and enjoy! (and add more yogurt or lime juice until satisfied)  I did eat a little goat cheese with a couple bites, and liked that too.

brussels sprouts

brussels sprouts tend to have a negative connotation - the dreaded vegetable that no kid (or often, no adult!) wants to eat.  they are, however, quite delicious when cooked correctly.  one of my favorite things to do with brussels sprouts is to roast them.  just wash them, cut the bottoms off, take off the outer leaves (if they look a little dirty), cut them in half, and then just drizzle with olive oil, salt & pepper, stir them up and bake at 400 for about 15 minutes, or until tender but firm and a little crunchy.  right when they come out of the oven, I like to drizzle them with balsamic vinegar which adds a little tangy sweetness.  my favorite part about roasted brussels sprouts is the loose leaves that fall off and get really crispy in the oven... uummm.

on these brussels sprouts, I decided to add a little sage flavored cheese instead of balsamic vinegar after they were roasted, which was also delicious.  parmesan cheese, would also be a good option.

roasted brussels sprouts with sage cheese

a twist on risotto

farro butternut squash risotto

I was going to make butternut squash risotto the other night and spotted a recipe that used farro* instead of arborio rice.  Great idea!  The farro has a hearty, chewy texture to it, and brings much more fiber and protein to the dish than arborio rice would.

Ingredients:
1 c. farro
4 1/2 c. chicken broth
1 small onion chopped
2 cloves garlic
1/2 tsp ground curry
1/4 tsp paprika
1/2 c. dry white wine (not an absolute must to add this)
2 c. roasted cubed butternut squash (or as much as you like)
cheese
salt & pepper

Instructions:
Bring the 4 1/2 c. chicken broth to a simmer, then reduce heat to low and keep covered.  Saute the onions, garlic, curry and paprika in olive oil 2 minutes.  Add the farro and saute another 3 minutes.  Add dry white wine and cook until wine absorbed.  Add 1/2 c. warmed chicken broth to farro and cook until broth absorbed.  Keep adding 1/2 c. of broth at a time and cook until absorbed, stirring occasionally, until all but 1/2 cup of broth has been used.  Add squash and some cheese (if desired - I had a little smoked gouda that I added) and remaining 1/2 c. broth.  Stir in broth until cheese is melted and risotto is creamy.  Be sure to add more salt & pepper, or curry if needed before serving (my measurements are approximates, so season as you wish)!

While the farro is cooking in the chicken broth, coat the cubed butternut squash with olive oil, salt & pepper and roast 10-15 minutes at 400.  Do not overcook the squash, as it will cook a little more once added to the farro.

Serves 4-6 as a side dish.

* if you are looking for a place to buy farro, your best bet is a health food store... or I buy mine in big bags at Costco, if you shop there

a new kind of pizza

roasted grape & goat cheese pizza with pine nuts

If you haven't ever roasted grapes before, you have to start.  drizzle them with a little olive oil, salt & pepper and roast them for about 10-15 minutes at 400.  The result is a juicy, rich sweetness that is oh so delicious!  The combination of roasted grapes with goat cheese on this pizza was delightful.  I liked it even more than I expected.  And the pine nuts were necessary for that extra texture and flavor.  I just drizzled a little olive oil on the crust after baking, added the (already roasted) grapes, goat cheese, and pine nuts, and baked for just a little longer until the cheese softened.  The next time I make it I will add a little more goat cheese I think... it was just a tad less than the perfect amount. 

note about the picture:  I forgot to take a pic the night it was freshly baked and the above photo is of day old pizza, so it isn't too pretty anymore.  I still gobbled it up right after snapping this shot... it was even delicious cold.

who doesn't love chocolate?

dark chocolate souffle cake

I made this cake for a valentine's dinner our church hosted this year.  There was a contest for who could make the best chocolate dessert.  No I didn't win, but I did have several people tell me they really enjoyed this cake!  It's the kind that has that wonderful dark, bitter chocolate taste.  It's not too sweet and since it's a souffle cake, the texture is very unique - light and almost crumbly.

I followed the recipe to a tee... it was for other guests afterall, and I was hoping to win. :)  I did use the all-purpose flour substitute for cake flour, which worked fine.  Not sure if it affected the texture?  

I love my desserts cold, so I throughly enjoyed the leftover cake after it had a nice stay in the fridge. :)

... side note:  ignore the crevices in the cake.  I started to cut it, and it wasn't going so well so I stopped.  so much for presentation!

sweet potato change-up

parmesan & thyme twice baked sweet potatoes 

I originally found this recipe on pinterest, and I would link it but I'm not finding the pin any longer... hum.  

Regardless, these sweet potatoes were comforting yet lite, a delightful new spin on a classic potato.

Here is the recipe as I recall it (or modified it)

Ingredients
2 sweet potatoes
1/2 c. nonfat yogurt (I used greek yogurt)
1 small onion chopped
1 clove minced garlic
2 cups chopped spinach or arugula
1 tsp chopped fresh thyme
salt & pepper
3/4 c. shredded parmesan cheese *

Instructions
Bake the sweet potatoes at 400 45-50 minutes or until tender.  While the potatoes are baking, saute the onion and garlic with olive oil and a little salt and pepper until tender.  Add chopped spinach or arugula and cook until wilted.  Scoop out the inside of the sweet potatoes and mix with yogurt, thyme, 1/2 c. parmesan cheese, cooked onion mixture and salt & pepper to taste.  Put sweet potato mixture back in skins and top with remaining 1/4 c. parmesan cheese.  Bake another 10-15 minutes or until cheese is melted.

* feel free to add as much cheese as you like to suit your taste  :)


Also, one question to the bloggers out there - how do I label my posts?  I've seen other people to do it and I can't seem to figure it out?  It would be helpful to be able to be able to categorize the recipes..

a staple

cranberry.apple couscous salad

I believe a friend originally introduced me to this recipe and it's become one of our family favorites.  It's lite and flavorful, with the apples and nuts adding a nice texture contrast.  It's a crowd pleasure and makes for a great side that everyone will enjoy .

You can find the original recipe here.

Some ideas and modifications I've tried:

• use walnuts instead of almonds
• add a squeeze of lemon juice to the dressing
• use farro or quinoa instead of couscous (cooking liquid will have to be adjusted)
• add a handful of chopped spinach 
• make it a main dish by adding some chicken 
• use dried herbs if I don't have fresh 
• eat the leftovers over a bed of spinach or mixed greens for a lite lunch