Thursday, December 24, 2015
Roasted Brussels Sprouts with Medjool Dates
http://veganheritagepress.com/2015/03/oven-roasted-brussels-sprouts-with-medjool-dates/
Sunday, December 6, 2015
Cucumber Salad with Mint
http://www.onceuponachef.com/2012/09/minted-cucumber-salad.html
This was meant to be made with slices of cucumber, which would probably be better, but I was trying to make use of my spiralizer tool. This looks more creative, but is not as crunchy as thicker slices would be.
Servings: 4-6
Total Time: 50 Minutes
Ingredients
2 English (or hothouse) cucumbers
1 teaspoon salt
1/4 cup chopped red onions
1/4 cup white wine vinegar
2 tablespoons extra virgin olive oil
2 tablespoons vegetable oil
2-1/2 teaspoons sugar (or less)
1/4 teaspoon freshly ground black pepper
1/4 cup chopped fresh mint
Instructions
1) Cut the cucumbers in half lengthwise. Use a teaspoon to scrape out the seeds, then cut into thin slices. Toss the cucumbers with the salt in a colander. Let drain in the sink for at least 30 minutes, then tap the colander on the base of the sink to release any remaining water. Lay a clean dish towel flat on the counter, and then dump the cucumbers over top. Use the edges of the towel to blot the cucumbers dry.
2) Soak the red onions in a small bowl of ice water for ten minutes, then drain in a fine mesh strainer.
3) In a medium bowl, combine the cucumbers, onions, white wine vinegar, olive oil, vegetable oil, sugar, pepper and mint. Taste and adjust seasoning if necessary. Cover and let stand in refrigerator for at least 20 minutes. Serve cold.
Nutrition Information
Powered by Edamam
Per serving (6 servings)
Calories:108
Fat:9g
Saturated fat:1g
Carbohydrates:6g
Sugar:4g
Fiber:1g
Protein:1g
Sodium:391mg
Cholesterol:0mg
photos IMG_1793.jpg and IMG_1798.jpg
This was meant to be made with slices of cucumber, which would probably be better, but I was trying to make use of my spiralizer tool. This looks more creative, but is not as crunchy as thicker slices would be.
Servings: 4-6
Total Time: 50 Minutes
Ingredients
2 English (or hothouse) cucumbers
1 teaspoon salt
1/4 cup chopped red onions
1/4 cup white wine vinegar
2 tablespoons extra virgin olive oil
2 tablespoons vegetable oil
2-1/2 teaspoons sugar (or less)
1/4 teaspoon freshly ground black pepper
1/4 cup chopped fresh mint
Instructions
1) Cut the cucumbers in half lengthwise. Use a teaspoon to scrape out the seeds, then cut into thin slices. Toss the cucumbers with the salt in a colander. Let drain in the sink for at least 30 minutes, then tap the colander on the base of the sink to release any remaining water. Lay a clean dish towel flat on the counter, and then dump the cucumbers over top. Use the edges of the towel to blot the cucumbers dry.
2) Soak the red onions in a small bowl of ice water for ten minutes, then drain in a fine mesh strainer.
3) In a medium bowl, combine the cucumbers, onions, white wine vinegar, olive oil, vegetable oil, sugar, pepper and mint. Taste and adjust seasoning if necessary. Cover and let stand in refrigerator for at least 20 minutes. Serve cold.
Nutrition Information
Powered by Edamam
Per serving (6 servings)
Calories:108
Fat:9g
Saturated fat:1g
Carbohydrates:6g
Sugar:4g
Fiber:1g
Protein:1g
Sodium:391mg
Cholesterol:0mg
photos IMG_1793.jpg and IMG_1798.jpg
Saturday, December 5, 2015
Brussels sprouts gratin
Adapted from onceuponachef.com:
http://www.onceuponachef.com/2015/11/brussels-sprouts-gratin.html
I'm a fan of Brussels sprouts just roasted with olive oil, salt and pepper, but this recipe was enticing. The original version had more cream than I wanted to use, so I minimized it and added a little almond milk. The topping adds some crunch and a bit of a different taste than the plain sprouts. I was able to make it a day ahead and just reheat at 250 degrees.
Servings: 6-8
Ingredients:
2 pounds Brussels sprouts, stem ends trimmed and cut in half through the stem end
3 tablespoons unsalted butter, melted
Salt
Freshly ground black pepper
2/3 cup coarse fresh breadcrumbs, from about 2 slices whole wheat bread toasted, crusts removed
1/2 cup finely grated cheddar or Gruyere
1/2 cups light cream
1/2 cup almond milk
Instructions:
1) Heat the oven to 425°F. Put the Brussels sprouts in a 9x13-inch baking dish, and toss with 2 tablespoons of the melted butter, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Spread the sprouts evenly in the dish and roast, tossing once halfway through, until tender and browned in spots, 25-30 minutes.
2) While the sprouts roast, place the breadcrumbs in a medium bowl. Pour the remaining tablespoon of melted butter over the crumbs and sprinkle with 1/8 teaspoon salt. Mix in the Gruyère. Set aside.
3) When the sprouts are tender and browned, pour the cream and milk evenly over the sprouts and sprinkle with 1/4 teaspoon salt. Continue baking until the cream has thickened to a saucy consistency, about 10 minutes. Remove the pan from the oven.
4) Set the oven to broil and position a rack to 6 inches below the broiler. Sprinkle on the breadcrumb mixture. Broil the gratin until the crust is golden brown, 3-5 minutes (keep a close eye on it so it doesn't burn).
Make ahead tip: This recipe can be prepared a day ahead of time. Reheat in a 350°F oven, uncovered, until warm throughout and crisp on top, 10-15 minutes.
Nutrition Information (using My Fitness Pal)
Per serving (8 servings):
Calories: 188
Fat 12.9 gm, 7.2 gm saturated
Carbs 13.3 gm, sugar 2.6 gm
Fiber 4.6 gm
Protein 8.4 gm
Vitamin A 22%
Vitamin C 130%
Calcium 16%
Iron 7%
photo IMG_1769.jpg
http://www.onceuponachef.com/2015/11/brussels-sprouts-gratin.html
I'm a fan of Brussels sprouts just roasted with olive oil, salt and pepper, but this recipe was enticing. The original version had more cream than I wanted to use, so I minimized it and added a little almond milk. The topping adds some crunch and a bit of a different taste than the plain sprouts. I was able to make it a day ahead and just reheat at 250 degrees.
Servings: 6-8
Ingredients:
2 pounds Brussels sprouts, stem ends trimmed and cut in half through the stem end
3 tablespoons unsalted butter, melted
Salt
Freshly ground black pepper
2/3 cup coarse fresh breadcrumbs, from about 2 slices whole wheat bread toasted, crusts removed
1/2 cup finely grated cheddar or Gruyere
1/2 cups light cream
1/2 cup almond milk
Instructions:
1) Heat the oven to 425°F. Put the Brussels sprouts in a 9x13-inch baking dish, and toss with 2 tablespoons of the melted butter, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Spread the sprouts evenly in the dish and roast, tossing once halfway through, until tender and browned in spots, 25-30 minutes.
2) While the sprouts roast, place the breadcrumbs in a medium bowl. Pour the remaining tablespoon of melted butter over the crumbs and sprinkle with 1/8 teaspoon salt. Mix in the Gruyère. Set aside.
3) When the sprouts are tender and browned, pour the cream and milk evenly over the sprouts and sprinkle with 1/4 teaspoon salt. Continue baking until the cream has thickened to a saucy consistency, about 10 minutes. Remove the pan from the oven.
4) Set the oven to broil and position a rack to 6 inches below the broiler. Sprinkle on the breadcrumb mixture. Broil the gratin until the crust is golden brown, 3-5 minutes (keep a close eye on it so it doesn't burn).
Make ahead tip: This recipe can be prepared a day ahead of time. Reheat in a 350°F oven, uncovered, until warm throughout and crisp on top, 10-15 minutes.
Nutrition Information (using My Fitness Pal)
Per serving (8 servings):
Calories: 188
Fat 12.9 gm, 7.2 gm saturated
Carbs 13.3 gm, sugar 2.6 gm
Fiber 4.6 gm
Protein 8.4 gm
Vitamin A 22%
Vitamin C 130%
Calcium 16%
Iron 7%
photo IMG_1769.jpg
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