Roasted Brussels Sprouts

 Ingredients

1 lb fresh Brussels Sprouts.
1/4 cup good EVOO
1 handful of cashew nuts
S & P

 How to Make Roasted Brussels Sprouts

This was a huge hit at a family event recently, and trust me, they are not easily impressed!  If you think you don't like Brussels sprouts, give this recipe a try and see if it doesn't change your mind.  If you want, you are welcome to omit the cashews.

Preheat the oven to 400 degrees.  Trim and half/quarter the sprouts, depending on the size.  Liberally cover with oil, salt, and pepper.  Be sure to toss them around to coat evenly. 

Bake on a cookie sheet for about 12 minutes, or until the sprouts are soft in the middle with crispy edges.

If your cashews are raw, you can add them to the sprouts about 2 minutes before they are done.  The ones I used were already roasted, so I just tossed them with my cooked sprouts.

Enjoy!!

Green Mac 'n' Cheese

 

Ingredients

1 tbs olive oil (plus more)
1 Leek
1.5 cups frozen, thawed spinach
1 tbs dry white wine
1 tbs flour
1 tsp granulated garlic
1/4 cup Gouda (I used goat milk Gouda)
1/2 cup Farm cheddar
1/4 cup black pepper Taleggio
2.5 cups skim milk
2 tbs low fat cream cheese
1 lb whole wheat pasta (I used penne)
1/2 cup shredded Italian blend or Asiago or Parm
S&P

How to make Green Mac 'n' Cheese

I made this on Halloween as a green treat for the man.  It came out so yummy, so even though it was an experiment and not supposed to go on the blog, I decided I had to take a picture and share it.

I was originally intending to put artichoke hearts in here, but when I went to look for them, they were no where to be found.  I'll be sure to have them on hand next time and add them to the mix!  Feel free to add whatever other veggies you like.  I tried to use healthy ingredients wherever possible since the cheese is so...er...delicious.


Start with a high edged saute pan or a sauce pan.  Heat oil over medium high head and add the light green and white parts of the leek (diced).  Season with salt, pepper, and garlic.  Saute until fragrant.  Add in the spinach and cook for about 4 minutes.  Add wine and cook for about 3 minutes more.

Meanwhile, cook pasta in heavily salted water until al dente.  Reserve about 2 tbs of the cooking water.

When the alcohol has burned off of the wine, add a bit of the pasta water, if needed.  Cook for about 2 minutes.

If the spinach mixture looks like it needs a bit more oil, feel free to add some.  You don't want it to be oily, but there does need to be some fat in the pan.  Then, whisk (or fork) in the flour, a little a time until the mixture is quite thick.  You do not want to brown the roux, so keep the heat low and stir constantly.  Then, add the milk a little a time.  Cook for about 4 minutes.  The sauce will thicken as it cooks.  Stir in the cream cheese and melt it. 

Remove the sauce from the heat and stir in the Gouda, Cheddar, and Taleggio until melted.  Then, pour over the pasta in a casserole dish and stir to coat all of the noodles.  Top with Italian blend and place under the broiler on "LOW" for about 5 minutes or until top cheese is crispy and brown.  Serve and ENJOOOOOY!!!

Vegetarian Chik'n Noodle Soup Recipe

 

Ingredients

1 and 1/2 tbs olive oil (divided)
1 yellow onion (chopped)
3 cloves of garlic (minced)
6-8 cups of vegetable stock
3 stalks of celery w/ leaves (chopped)
2 carrots (chopped)
1-2 cups uncooked egg noodles
1 bay leaf
1 tsp marjoram
about 4 pieces of vegetarian chik'n strips
S & P

How to make Vegetarian Chik'n Noodle Soup

This soup was created when I was very ill and just wanted a big bowl of comfort.

In a large dutch oven, sweat the onions and garlic in 1 tbs oil for about 3 minutes or until fragrant.  Then, add the stock, marjoram, and bay leaf and bring to a boil.  Then add the carrot, celery, and noodles.  Reduce to medium heat.

Meanwhile, in a skillet, heat the remaining 1/2 tbs oil and add the chik'n strips.  Cook on both sides until lightly browned.  Cut into little pieces.

When the noodles and vegetable are cooked, add the chik'n and serve.