Spicy Roasted Brussels Sprouts

My Roasted Brussels Sprouts were OK, but they still needed a little something. With all the southwestern dishes I’ve been doing lately, it seemed like a pretty good idea to try it with Brussels Sprouts too. We had company over for dinner, so I did the original recipe as well as these new spicy sprouts.

Ingredients

  • 1 1/2 pounds Brussels sprouts, ends trimmed and yellow leaves removed
  • 3 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon red pepper

Directions

  1. Preheat oven to 400 degrees F (205 degrees C).
  2. Place ingredients in a large resealable plastic bag. Seal tightly, and shake to coat. Pour onto a baking sheet, and place on center oven rack.
  3. Roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. Reduce heat when necessary to prevent burning. Brussels sprouts should be darkest brown, almost black, when done. Adjust seasoning with kosher salt, if necessary. Serve immediately.

I should have made more of the spicy sprouts since everyone seemed to really like them. The spices kind of hid the sprout taste a little more than the original sprouts. I’ll probably continue to make them spicy.

My Kale Tale

OK, so I went ahead and made the kale chips last night. I used a ziplock bag to mix the ingredients and parchment paper to keep them from sticking to the pan. I didn’t measure the salt – I rarely do when seasoning. Apparently, I went a little heavy on the salt.

My wife loved them. I’m still a little mixed. They weren’t awful but I didn’t finish all the ones I put on my plate either. They had kind of a strange after-taste.

I might try them again, but with some other seasonings. I’m not going to call this Kale Fail, but it wasn’t a complete success either.

Kale Chips Recipe

My wife picked up some kale when we were at the Farmer’s Market and we need to do something with it before it goes bad. That happens a lot in our fridge. We’ve been known to let vegetables go until they start to liquefy at the bottom of the crisper drawer.

I looked around for a recipe for Kale Chips and this seemed to be one of the easier ones (and didn’t include garlic, vinegar, or other things I don’ t like). I’ve listed a few alternates as well. I’m planning on trying this out tonight and I’ll keep you all posted on how they turn out and if I like them. So without further ado – here is the recipe.

  • Preheat oven to 350 degrees F.
  • Hold the thick end of the kale stem with one hand and run the pinched fingers of your other hand along the stem, stripping the leaf away.
  • Tear the leaves into bite-sized pieces or leave them in strips for larger chips.
  • Brush both sides of each piece with a little bit of olive oil, or toss them with oil directly on your baking tray.
  • Sprinkle the kale with salt and toss again.
  • Place the pieces of kale in a single layer on a cookie sheet.
  • Bake for 12-14 minutes or until crisp. Keep an eye on them so they don’t burn!

via CookThatBook » Kale Chips.

Roasted Brussels Sprouts

My wife found a recipe for Roasted Brussels Sprouts so I decided to give it a go. I was kind of mixed on the Green Giant Brussels Sprouts so I hoped this would be a better recipe. I’ve heard that roasting brings out more of a sweetness in some vegetables and I do have that sweet tooth.

I must admit that they look like a burnt disgusting mess. That was one strike against them. They didn’t smell particularly bad so I gave them a try. I peeled off the outer burnt layer and it wasn’t bad. I didn’t love them, but I was game to try another. This time I left the outer layer on. It did change the taste and not for the better. It did have more of the salt and pepper taste, but also a burnt taste. I decided to peel the if they looked really burnt. The outer layer did help if it wasn’t to burnt.  What struck me was that they are much more mushy than I expected. I thought I would end up with something crispy.

For those of you wishing to try them yourselves, here is the recipe.

Ingredients

  • 1 1/2 pounds Brussels sprouts, ends trimmed and yellow leaves removed
  • 3 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

Directions

  1. Preheat oven to 400 degrees F (205 degrees C).
  2. Place trimmed Brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. Seal tightly, and shake to coat. Pour onto a baking sheet, and place on center oven rack.
  3. Roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. Reduce heat when necessary to prevent burning. Brussels sprouts should be darkest brown, almost black, when done. Adjust seasoning with kosher salt, if necessary. Serve immediately.

via Roasted Brussels Sprouts Recipe – Allrecipes.com.

They weren’t kidding about serving immediately. If you let them cool too much it does lose something and I didn’t care for them as much. I don’t think these will reheat well for another night. Make sure you don’t make to many at once.

I’m not sure I’m going to say I like them, but I don’t dislike them. I’ll have to look for a better recipe.

Did any of your fussy eaters like them? Let me know.

Everybody’s Favorite Power Juice?

So today my wife decided to break out her juicer to make a recipe she found in her “The Best of Clean Eating” cookbook that one of our daughters gave her. We had picked up several of the ingredients at the Farmer’s Market and needed to use them before they went bad. Here’s the recipe for what they call “Everybody’s Favorite Power Juice”.

Ingredients:

  • 3 cups spinach
  • 2 or 3 carrots
  • 1 apple
  • 1 beet
  • 1 inch square of fresh ginger

Instructions:

  1. Wash the spinach and apple. Scrub the carrots and beet, but do not peel.
  2. Peel the ginger
  3. Juice in a juicer. Stir then enjoy.

I think they need to rename this recipe. It is not my favorite power juice. It wasn’t in “The Stroganoff Column“, but I didn’t care for it. I think it was the spinach, but I’m not really sure. I do like a small amount of ginger as a spice. I’m not sure about the beet or the carrots. I do tolerate apple flavor, although I don’t eat apples. Even my wife didn’t drink a whole glass of this stuff.

Any suggestions on how we could have done this differently? Perhaps a completely different juicer recipe?

Root Vegetable Mash

I’ve been looking for a way to prepare the celeriac we picked up at the Farmer’s Market and I finally found a recipe I think I’m willing to try. It’s for a mashed potato dish they refer to as Root Vegetable Mash. I’m including the recipe as stated, but I will be leaving out the garlic.

Serves: 2 Prep:  10min |Cook: 20min |Total: 30min

Ingredients:

  • 3/4 pounds sweet potatoes, peeled and cut into small chunks
  • 1/4 pound celery root, peeled and cut into small chunks
  • 1/2 cloves garlic
  • 1 1/3 tablespoons 1% milk, warmed
  • 1/3 tablespoons olive oil
  • 1/4 teaspoons salt

Directions:

  1. In a large saucepan, cover the sweet potatoes, celery root, and garlic with water.
  2. Cover pan and bring to a boil over high heat.
  3. Reduce the heat to medium-high.
  4. Cook for 20 minutes, or until the celery root is very tender when pierced with a fork.
  5. Drain and return to the pan.
  6. With a potato masher, mash into a coarse puree.
  7. Add the milk, oil, and salt. Mash to blend.

via Root Vegetable Mash – Healthy Recipe Finder | Rodale.

Farmers Market

Linda and I went to a local Farmer’s Market today. We picked up something called Celeriac which is some kind of celery root. It doesn’t look particularly tasty. The really odd thing is that I was the one that suggested we pick it up. Stay tuned to see how we cook it. This could be interesting considering I don’t eat celery.

After the Farmer’s Market we went to a local health food store and picked up some beats. Linda wants to try juicing them with a few other vegetables.

%d bloggers like this: