From the Health Partners "Yum Power" Cook book
Serves 8
2 lbs med Brussels sprouts
3 Tbsp olive oil
Salt & freshly ground black pepper
4 slices uncooked thick-sliced bacon, cut into 1/2 inch pieces
1/4 C balsamic vinegar
Place rack in the middle of the oven & preheat the oven to 450*.
Using a small, sharp knife, trim the ends from the Brussels sprouts. Tear off the loose outer layer of leaves and cut in half. Place the sprouts in a baking dish. Drizzle with oil & season with salt & pepper. Toss to coat evenly. Sprinkle the bacon over the top of the sprouts and roast for 25 minutes, stirring the vegetables halfway through baking.
After baking for 25 minutes, add the balsamic vinegar and stir to mix the flavors. Roast for another 5 minutes until the sprouts are browned and tender and the bacon cooked.
Sunday, October 7, 2012
Saturday, October 6, 2012
Cheddar & Cauliflower Soup
From The Mom 100 Cookbook
Super yummy. It's like a creamy potato soup - but no carbs! Save the carbs for some crusty bread on the side. Delish!
1 tbsp kosher or coarse salt, plus more to taste
1 large head cauliflower (2 lbs or so), cored and cut into 1" pieces
2 Tbsp unsalted butter
1 onion, chopped
1/2 tsp minced garlic
2 Tbsp all-purpose flour
1/2 tsp dried thyme, OR 1 big pinch of ground nutmet
4 C low-sodium chicken or vegetable broth
2 tsp Dijon mustard
1/8 tsp cayenne, or a few shakes of Tabasco sauce, or 1 squirt of Sriracha sauce (all optional)
1 C heavy (whipping) cream or whole milk, or a combination of the two
1 1/2 C (6oz) grated sharp or extra-sharp cheddar cheese
Freshly ground black pepper
Pour water to a depth of 1 inch into a large pot and bring to a boil over high heat. Add 1 Tbsp of salt and the cauliflower, cover the pot, reduce the heat to medium-high and let simmer until the cauliflower is tender, 7 to 9 minutes. Drain the cauliflower and set it aside.
Melt the butter in the same pot over medium heat. Add the onion and cook, stirring frequently, until tender but not browned, about 4 minutes. Add the garlic and cook until the garlic starts to turn golden and becomes fragrant, 1 to 2 minutes. Whisk in the flour and thyme or nutmet and cook, whisking, until the flour starts to color, about 3 minutes.
Gradually whisk in the broth, mustard and whatever spicy ingredient you may be using, if you are using one at all. Let come to a simmer and cook until the liquid thickens slightly, about 5 minutes, then stir in the cooked cauliflower.
At this point you can transfer the soup to a blender or food processor, and puree it, or better yet, use an immersion blender to puree it right in the pot until smooth. Make the soup as smooth or chunky as you like.
Return the soup to the pot if necessary and reheat it over medium-high heat. Add the cream or milk and cheddar cheese and stir until the cheese is melted and everything is hot, about 3 minutes. Don't let the soup come to a boil or it might separate. Taste for seasoning, adding more salt as necessary and black pepper to taste.
**I used nutmeg & just a teeny bit of cayenne. This was a hit with everyone in my family! Dahlia said I could "write that one down." :)
Super yummy. It's like a creamy potato soup - but no carbs! Save the carbs for some crusty bread on the side. Delish!
1 tbsp kosher or coarse salt, plus more to taste
1 large head cauliflower (2 lbs or so), cored and cut into 1" pieces
2 Tbsp unsalted butter
1 onion, chopped
1/2 tsp minced garlic
2 Tbsp all-purpose flour
1/2 tsp dried thyme, OR 1 big pinch of ground nutmet
4 C low-sodium chicken or vegetable broth
2 tsp Dijon mustard
1/8 tsp cayenne, or a few shakes of Tabasco sauce, or 1 squirt of Sriracha sauce (all optional)
1 C heavy (whipping) cream or whole milk, or a combination of the two
1 1/2 C (6oz) grated sharp or extra-sharp cheddar cheese
Freshly ground black pepper
Pour water to a depth of 1 inch into a large pot and bring to a boil over high heat. Add 1 Tbsp of salt and the cauliflower, cover the pot, reduce the heat to medium-high and let simmer until the cauliflower is tender, 7 to 9 minutes. Drain the cauliflower and set it aside.
Melt the butter in the same pot over medium heat. Add the onion and cook, stirring frequently, until tender but not browned, about 4 minutes. Add the garlic and cook until the garlic starts to turn golden and becomes fragrant, 1 to 2 minutes. Whisk in the flour and thyme or nutmet and cook, whisking, until the flour starts to color, about 3 minutes.
Gradually whisk in the broth, mustard and whatever spicy ingredient you may be using, if you are using one at all. Let come to a simmer and cook until the liquid thickens slightly, about 5 minutes, then stir in the cooked cauliflower.
At this point you can transfer the soup to a blender or food processor, and puree it, or better yet, use an immersion blender to puree it right in the pot until smooth. Make the soup as smooth or chunky as you like.
Return the soup to the pot if necessary and reheat it over medium-high heat. Add the cream or milk and cheddar cheese and stir until the cheese is melted and everything is hot, about 3 minutes. Don't let the soup come to a boil or it might separate. Taste for seasoning, adding more salt as necessary and black pepper to taste.
**I used nutmeg & just a teeny bit of cayenne. This was a hit with everyone in my family! Dahlia said I could "write that one down." :)
Chickpea Poppers
From The Mom 100 Cookbook
These are yummy. The cookbook compares them to chips. And hey, that's fine for me! A great, pretty dang healthy snack. I'm very happy to have discovered this recipe!
Nonstick Cooking spray
2 cans (15 oz each) chickpeas, rinsed & drained
2 Tbsp olive oil
1 1/2 tsp kosher or coarse salt, or more to taste
1. Preheat the oven to 375*. LIghtly spray a rimmed baking sheet with nonstick cooking spray.
2. Pat the chickpeas dry with a clean dish towel or a few paper towels. Toss the chickpeas on the baking sheet with the olive oil & salt.
4. Bake the chickpeas until they have turned golden brown and shrink slightly, 35 to 40 minutes. They will harden slightly & crisp up as they cool, so do not overbake them or they will get too tough and hard. Taste for seasoning adding more salt as necessary. Serve the chickpeas warm or at room temperature.
Other suggestions for seasoning. Each of the following is good for one 15oz can of chickpeas. So either double or make one of each!
* a mixture of 1/4 tsp chili powder and 1/4 tsp ground cumin
* a mixture of 1 tsp minced fresh rosemary and 1/2 tsp finely minced garlic
YUM!
These are yummy. The cookbook compares them to chips. And hey, that's fine for me! A great, pretty dang healthy snack. I'm very happy to have discovered this recipe!
Nonstick Cooking spray
2 cans (15 oz each) chickpeas, rinsed & drained
2 Tbsp olive oil
1 1/2 tsp kosher or coarse salt, or more to taste
1. Preheat the oven to 375*. LIghtly spray a rimmed baking sheet with nonstick cooking spray.
2. Pat the chickpeas dry with a clean dish towel or a few paper towels. Toss the chickpeas on the baking sheet with the olive oil & salt.
4. Bake the chickpeas until they have turned golden brown and shrink slightly, 35 to 40 minutes. They will harden slightly & crisp up as they cool, so do not overbake them or they will get too tough and hard. Taste for seasoning adding more salt as necessary. Serve the chickpeas warm or at room temperature.
Other suggestions for seasoning. Each of the following is good for one 15oz can of chickpeas. So either double or make one of each!
* a mixture of 1/4 tsp chili powder and 1/4 tsp ground cumin
* a mixture of 1 tsp minced fresh rosemary and 1/2 tsp finely minced garlic
YUM!
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