Brussels sprouts

November – Roast Vegetable Salad with Horseradish Goat Cheese
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November – Roast Vegetable Salad with Horseradish Goat Cheese

Roasted Vegetable Salad

Roasted Vegetable Salad

This is another recipe from salad freak.

salad freak

Salad Freak by Jess Damuck

I have found this book very inspiring, especially useful because I am not feeling very inspired in the kitchen these days. I seem to be there way too often since Covid hit. I served the salad as a side with a juicy steak off the grill, the horseradish goat cheese was a perfect match. This was also useful as a ‘clean out the fridge’ salad, you can use whatever is hanging out and needs to be roasted before the new week’s shopping. I found a small head of Romanesco cauliflower (or is it broccoli Romanesco?), some Brussels sprouts and carrots. With shallots and garlic cloves from the pantry it was a go. The original recipe adds fingerling potatoes. If you have some in your pantry or fridge, by all means add them. Just wash and cut them in half, no need to peel.

The important thing is to check the timing on the vegetables as some items may need longer or shorter times in the oven.

Broccoli Romanesco

Broccoli Romanesco

If you want some extra crunch, add toasted torn croutons. I find torn ones are much more interesting than ones cut into little squares. The craggy bits become that much more toasty.

Roasted Vegetable Salad with Horseradish Goat Cheese

Ingredients:

  • 2 bunches of small carrots, peeled and cut in half lengthwise
  • 1 pound Brussels sprouts, trimmed and cut in half (quartered if very large)
  • 1 small head of Romanesco cauliflower or regular, separated into florets
  • 4 shallots, peeled and cut in half
  • 1 head of garlic, cloves separated and peeled
  • 1 tablespoon of jarred horseradish
  • 2 lemons
  • 5 ounces of fresh goat cheese at room temperature
  • Extra virgin olive oil
  • 2 cups of fresh chopped parsley or arugula

Method:

  1. Preheat the oven to 425 degrees F
  2. On a rimmed parchment lined baking sheet, toss the carrots with 2 tablespoon of oil and season with salt and pepper. Separate them so they are not touching.
  3. On a second parchment lined baking sheet, toss the Brussels sprouts, cauliflower, shallots, garlic and potatoes (if using) with another 2 tablespoons of olive oil and season with salt and pepper. They will roast to a toastier brown if cut side down.
  4. Roast the vegetables for about 25 minutes, then give them a toss. Roast for another 10 minutes until they are brown and crispy.
  5. Remove them from the oven and allow them to cool a bit.
  6. Make the horseradish goat cheese. In the bowl of a food processor, combine the horseradish with the goat cheese, the zest and juice of 1 lemon, salt and pepper. Blend until whipped and smooth.
  7. Spread the roasted vegetables on a platter, squeeze the other lemon over and taste. Add more olive oil, salt and pepper as needed. Scatter the parsley or arugula on top and dollop with the horseradish goat cheese. Alternately you can first spread the horseradish goat cheese on the platter and arrange the salad on top.
Roast Vegetable Salad with Horseradish Goat Cheese

Roast Vegetable Salad with Horseradish Goat Cheese

Roast Vegetable Salad with Horseradish Goat Cheese

Roast Vegetable Salad with Horseradish Goat Cheese

October – Shredded Kale and Brussels Sprouts with Roasted Squash and Walnuts
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October – Shredded Kale and Brussels Sprouts with Roasted Squash and Walnuts

Shredded Kale and Brussels Sprouts with Roasted Squash and Walnuts

Shredded Kale and Brussels Sprouts with Roasted Squash and Walnuts

This is the first of several recipes I intend to post inspired by the cookbook salad freak by jess damuck.

Salad Freak by Jess Damuck

It’s based on a recipe in the book, but I didn’t have all their listed ingredients on hand and had to do some adapting. I replaced the crunch of pomegranate seeds with some toasted walnuts, the delicata squash with cubed butternut. They served it with sheep’s milk yogurt (or coconut milk yogurt), I substituted freshly grated parmesan. Because I wanted a little more of the toasted flavor, I roasted the outer leaves of the Brussels sprouts till they were brown and crunchy…the oven was off anyway for the butternut squash so why not? They were delicious scattered on top.

I used my food processor the shred the Brussels sprouts and kale but a sharp knife will do just fine.

Here’s the best thing about this recipe, it was just as delicious three days later for lunch with a little added cold chicken.

Shredded Kale and Brussels Sprouts with Roasted Squash and Walnuts

Shredded Kale and Brussels Sprouts with Roasted Squash and Walnuts

Shredded Kale and Brussels Sprouts with Roasted Squash and Walnuts

Ingredients:

  • 1 large delicata squash (sliced into 1/4 inch rings, seeds scooped out) or 4 cups of cubed butternut squash
  • 6 unpeeled cloves of garlic
  • 1 bunch of Tuscan kale, washed and shredded about 1/4 inch
  • 1/2 lb. of Brussels sprouts, outer leaves removed and shredded about 1/4 inch
  • 1 cup of pomegranate seeds or crushed toasted walnuts
  • Extra-virgin olive oil, 2 tablespoons for roasting the vegetables and 3 tablespoons for the dressing
  • 1 teaspoon honey
  • 2 teaspoons grainy mustard
  • 2 tablespoons apple cider vinegar
  • 1/2 cup of shredded parmesan

Method:

  1. Preheat your oven to 425 degrees F
  2. Spread the squash, garlic cloves and outer leaves of the Brussels sprouts on a rimmed baking sheet. Toss with 2 tablespoons of olive oil, making sure everything is coated. Roast until the squash in golden brown and the outer leaves look charred, about 25 minutes. You can turn the squash over halfway but I didn’t.
  3. Remove the roasted vegetables from the oven and allow them to cool while you prepare the rest of the salad.
  4. Add the shredded vegetables to a large salad bowl.
  5. If you used a food processor to shred the greens you can rinse it out to make the dressing. Squeeze the garlic from their skins into the food processor, add the honey, mustard, cider vinegar and 3 tablespoons of olive oil plus salt and pepper. Process until smooth. If you don’t use the processor you can simply mash the garlic in a mortar and pestle, or with the side of your knife, or in a blender, then add the other ingredients and whisk or blend smooth.
  6. Pour the dressing over the shredded kale and Brussels sprouts. Toss well to combine and taste for seasoning. Let it sit for a few minutes to tenderize the kale or massage the dressing into the greens. Add the toasted walnuts and toss again.
  7. Arrange the squash on the side of a shallow bowl or platter, top with the kale mixture, garnish with the roasted leaves of the Brussels sprouts and the parmesan cheese.
Shredded Kale and Brussels Sprouts with Roasted Squash and Walnuts

Shredded Kale and Brussels Sprouts with Roasted Squash and Walnuts

This is vegetarian, skip the cheese and spread a thin layer of coconut yogurt on your platter before adding the salad for a vegan option. I think this would make a great holiday side since it can be made ahead. It’s substantial enough to eat as a main course. Add some rotisserie chicken or roasted tofu for extra protein.

March in the Kitchen – Shaved Brussels Sprouts with Rice
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March in the Kitchen – Shaved Brussels Sprouts with Rice

Why you ask is this called Brussels sprouts with rice rather than rice with Brussels sprouts? There are more sprouts than rice in this recipe, the rice just giving a bit more body to the saute. The Brussels sprouts carmelize when sauteed on high heat, picking up a lovely roasty flavor, they are definitely the stars.

Years ago someone told me that the trick to cooking cabbage (or vegetables in the cabbage family) is lots of good quality oil or butter, and lots of salt. I find that to be true and would add that lemon juice and/or zest contribute a freshness which is quite lovely.

Brussels Sprouts

Shaved Brussels Sprouts with Rice

This could easily be a main course for a vegetarian (and glutin free) dinner. If you want meat and a “one-dish meal” add some diced roast chicken at the same time you stir in the rice. This is also a wonderful side dish with grilled chicken or lamb chops. Starch and vegetables in one dish.

When you cook rice or order take out, make or purchase extra. Store the leftovers in a heavy duty zip bag or other container in the freezer. I flatten it first so it is easier to thaw. It reheats “good as new” in the microwave. Or, if you are not in a hurry, let it sit at room temperature on the counter to thaw. It’s a base for an amazing number of quick meals, from Italian fried rice to a simple brothy soup with a spoonful of rice and a garnish of parsley, lemon juice, and Parmesan.

  • 1 lb. of Brussels sprouts, trimmed and sliced about 1/4 inch thick (you could use your processor with the slicing blade or use a sharp knife)
  •  4 tablespoons olive oil
  • 2 shallots, chopped 
  • 1 leek chopped (optional, I found one in the bottom of the produce bin)
  • 2 cups of cooked rice
  • 1/4 cup of dry white wine
  • 1 teaspoon of Dijon mustard (emulsified in the white wine)
  • 1 lemon, zested and juiced
  • 1 teaspoon sea salt
  • Chopped pea shoots (optional, about 1/2 cup)
  1. Heat the olive oil in a large skillet or wide bottomed saucepan over medium high heat.
  2. Add the chopped shallots and leek to the pan, saute until they soften and brown (about 5 minutes)
  3. Add the Brussels sprouts and continue to cook, stirring occassionally, until they are browning and starting to carmelize, add additional olive oil if needed. This took about 10 minutes for a full pan.
  4. Add cooked rice to the pan and continue to saute until the rice is hot.
  5. Add the white wine/mustard mix, cook to blend.
  6. Add the lemon zest and squeeze the lemon juice over the dish.
  7. Lastly stir in the pea shoots, if using. Parsley would also be good, or a few roast sliced almonds…you can see where I’m going with this.

Serve.

January in the kitchen – Cauliflower Crust Flatbread or Pizza
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January in the kitchen – Cauliflower Crust Flatbread or Pizza

Cauliflower Crust Flatbread

Cauliflower Crust Flatbread with Shaved Brussels Sprouts

Cauliflower Crust Flatbread with Shaved Brussels Sprouts

Substituting Cauliflower for rice, couscous, pasta, or other wheat products is newly popular. It’s especially useful for those avoiding gluten or carbohydrates; and an easy (and delicious) way to get some extra vegetables into your diet. This recipe for a cauliflower crust was inspired by one on the blog “Health on Top“.

I must admit it turned out very well; my family gave it thumbs up. I’ll be repeating the recipe with varied toppings.

There are a few tricks you should be aware of before you start.

  • Grind the cauliflower fairly small (rice sized) in your processor.
  • Cook it slightly softer than you would use if stir-frying. 8 minutes was perfect in my microwave but every appliance is different.
  • Line a colander with a tea towel and pour the cooked cauliflower in to cool.
  • Once cool, squeeze as much liquid as possible from the cauliflower before mixing with the other ingredients. Squeeze more than you think you need.
  • Line your baking sheet with a non-stick silicone mat or parchment paper.

Cauliflower Crust (for each crust serving 1-2)

  • I small to medium cauliflower, cut into florets
  • 1 egg
  • ½ cup of low moisture mozzarella, shredded
  • ¼ cup of grated parmesan
  • 1 teaspoon of oregano
  • Salt and pepper to taste
  1. Preheat your oven to 450 degrees F.
  2. Rice the cauliflower in a food processor.
  3. Place in a microwave safe bowl, cover, and microwave on high for about 8 minutes, until cooked.
  4. Place the cauliflower in a tea towel lined colander and cool.
  5. Once cool, squeeze as much liquid as possible from the cauliflower.
  6. Mix the squeezed cauliflower, egg, cheese, oregano, salt and pepper together.
  7. Press the mixture into a circle on the lined baking sheet, pressing it out evenly with your fingers or flat bottom of a glass. My crust was about 12 inches.
  8. Bake for 15-20 minutes until brown. 
Riced Cauliflower

Riced Cauliflower

Cauliflower with liquid squeezed out

Cauliflower with liquid squeezed out

 

 

 

 

 

 

 

 

Assemble the toppings

Let your imagination run wild here although I wouldn’t use anything too runny. This is probably the time for more of a white flatbread than one with traditional red sauce.

I made two pizzas. One was vegetarian and had ricotta, pesto, shredded mozzarella, Parmesan, and shaved Brussels sprouts. The other had shredded mozzarella, carmelized onions, sliced spicy sausage, and Parmesan.

  1. Once topped, put them back in the oven.
  2. Bake another 10 to 15 minutes until the cheese is melted and toppings lightly browned.
  3. Cool for a couple of minutes before cutting into wedges.
Cauliflower Crust with Sausage and Cheese

Cauliflower Crust with Sausage and Cheese

Served with a green salad we had a dinner with three vegetables (Brussels sprouts topping), gluten free, low carbohydrate, and positively delicious.

Cauliflower Crust with Brussels Sprouts

Cauliflower Crust with Brussels Sprouts

I’m taking this to share with Angie (from the Novice Gardener) and friends at Fiesta Friday #50. There is definitely something to celebrate this week.

fiesta-friday-badge-button-i-party-1

And I think the group at Real Food Fridays will enjoy it as well.

After all, Friday is Pizza or Flatbread night, right?

November in the kitchen – Roast Bussels Sprouts with Cannellini Bean Mash
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November in the kitchen – Roast Bussels Sprouts with Cannellini Bean Mash

Roast Brussels sprouts are a classic side dish for Thansksgiving. Roasting gives them a sweetness that is totally different from the way they taste cooked any other way. This recipe will convert even Brussels sprout haters. The Cannellini Mash could be a stand in for mashed potatoes, or add some pureed winter squash for a seasonal touch. I’m taking this to Full Plate Thursday (this week on a Tuesday) at Miz Helen’s Country Cottage.

The sprouts and mash are a vegan/vegetarian/gluten free meal by themselves. Add a salad on the side and the dinner menu is full.

In my omnivore family, I’m going to serve it with lemon chicken. Everything can go into the oven at the same temperature, making an easy dinner for one oven when you are busy.

There a lot of recipes out there for roast Brussels sprouts. The discussion centers around whether to preboil them before roasting. I have tried them multiple ways (this being a favorite winter vegetable for my family and friends) and have come up with a version which works best for us. My ideal sprout has a creamy center and crisp, brown outside leaves with a definite crunch. In order to have that creamy center without completely burnt leaves, I’ve found I need to precook them very briefly.

Roast Brussels Sprouts

Roast Brussels Sprouts

Roast Brussels sprouts

  • 4 cups of Brussels sprouts – trimmed and halved if large
  • Kosher Salt
  • Olive oil – about 2 tablespoons
  1. Preheat your oven to 425 F.
  2. Bring a large pot of water to a boil, add about 1 tablespoon of salt
  3. Add the Brussels sprouts, bring back to the boil, lower the heat and cook for 2 minutes.
  4. Strain and run cold water over them to cool slightly and stop cooking.
  5. Toss with olive oil and salt.
  6. Spread onto a parchment lined baking sheet in a single layer. Include any leaves that have fallen off.
  7. Bake for 40 minutes until the outsides are crisp.
Cannellini Bean Mash

Cannellini Bean Mash – ready to assemble

Cannellini Bean Mash

  • 2 cans of cannellini beans, drained and rinsed
  • ¼ cup of roast garlic cloves or 3 garlic cloves, minced
  • 1 cup of roast winter squash or pumpkin (canned ok)
  • 1 cup of coconut water or vegetable stock
  • 2 tablespoons of olive oil (or butter)
  • grated zest of 1/2 lemon
  • Salt, pepper and cayenne to taste
  1. Roast a small piece of banana squash at 425 F until soft and brown, about 40 minutes.
  2. Cool slightly, scoop out the flesh and add it to your food processor or blender.
  3. Drain and rinse 2 cans of cannellini beans.
  4. Combine with the garlic and squash in the processor.
  5. Puree until smooth, adding the coconut water or stock to thin. This should be the consistency of mashed potatoes.
  6. Pour the contents into a saucepan and heat on medium until hot, lower the heat and simmer for 5 minutes to blend the flavors.
  7. Add the olive oil and grate some fresh lemon rind into the pan.
  8. Taste for salt, add fresh ground pepper, and cayenne pepper for punch.

Once you start on this, I can imagine all kinds of additons…goat cheese, parmesan, substitute another vegetable for the squash (cooked parsnips or celery root?) or leave it out all together. In that case it would be more hummusy.

Lemon Chicken with Roast Brussels Sprouts and Cannellini Bean Mash

Lemon Chicken with Roast Brussels Sprouts and Cannellini Bean Mash

The chicken took an hour and fifteen minutes to cook, perfect timing for the rest of the meal. Including prep time, it took me an hour and a half to get dinner on the table. Not bad since much of it there was nothing to do, just waiting while things were roasting in the oven. It left me with time for a relaxed glass of wine and a chat with my husband. It’s his birthday tomorrow, I’ll be making his favorite, Pasta Puttanesca.

Everyone have a love filled, fun, and delicious Thanksgiving!