Delicata, Brussels Sprouts & Hazelnut Salad with Cider Vinaigrette

Delicata, Brussels Sprouts & Hazelnut Salad with Cider Vinaigrette 
Serves 6-8

3 medium-sized delicata squash (about 2 pounds total)
1 1/2 pounds Brussels sprouts, trimmed and sliced in half lengthwise
2 Tablespoons olive oil
pinch of fine sea salt
1 cup hazelnuts, roughly chopped
1 cup pitted and chopped dates
1/2 cup parsley, diced

For the dressing:
1/3 cup extra virgin olive oil
1/4 cup apple cider vinegar
2 tsp dijon mustard
1 tbs maple syrup or brown sugar
1/2 tsp turmeric
1/2 tsp ground cumin
1/8 tsp cayenne pepper
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
Salt

Preheat the oven to 425F.
Rinse the delicata squash under water and remove any dirt. Slice the squash into 1/2 inch thick rounds and use a spoon to scrape out the seeds from each round. Slice each round in half and toss with the sliced brussels sprouts and olive oil. Sprinkle the vegetables with a little salt and bake in the oven until lightly browned and tender. About 35-40 minutes. Stir veggies halfway through cooking.
While veggies bake heat a skillet over medium heat. Add the hazelnuts and lightly toast. Keep a close eye on the hazelnuts to make sure they don’t burn. Remove from the heat and set aside.
Prepare the dressing by placing all of the ingredients in a jar secured with a lid. Shake until well combined. Taste test and adjust seasonings if need be.
Transfer roasted veggies to a serving platter and stir in the hazelnuts, dates and parsley. Drizzle with dressing and enjoy!

Vietnamese Roasted Brussels Sprouts

Vietnamese Roasted Brussels Sprouts
Makes 8 (first course or side dish) servings

For brussels sprouts
2 pounds Brussels sprouts, trimmed and halved lengthwise
3 tablespoons canola oil
2 tablespoons unsalted butter
For dressing
1/4 cup Asian fish sauce (preferably Tiparos brand)
1/4 cup water
1/4 cup sugar
3 tablespoons finely chopped mint
2 tablespoons finely chopped cilantro stems
1 garlic clove, minced
1 (1 1/2-inch) fresh red Thai chile, thinly sliced crosswise, including seeds
For puffed rice (or pepitas)
1/2 cup crisp rice cereal such as Rice Krispies
1/4 teaspoon canola oil
1/4 teaspoon shichimi togarashi (Japanese seven-spice blend)
Garnish: cilantro sprigs; torn mint leaves; chopped scallions
preparation

Roast brussels sprouts:
Preheat oven to 450°F with rack in upper third.

Toss Brussels sprouts with oil, then arrange, cut sides down, in a 17- by 12-inch shallow baking pan. Roast, without turning, until outer leaves are tender and very dark brown, 40 to 45 minutes. Add butter and toss to coat.

Make dressing:
Stir together all dressing ingredients until sugar has dissolved.

Make puffed rice while sprouts roast:
Cook cereal, oil, and shichimi togarashi in a small skillet over medium heat, shaking skillet and stirring, until rice is coated and begins to turn golden, about 3 minutes. Transfer to a bowl and cool, stirring occasionally.
Or just use toasted pepitas.

Finish dish:
Put Brussels sprouts in a serving bowl, then toss with just enough dressing to coat. Sprinkle with puffed rice and serve remaining dressing on the side.

Cornmeal Shrimp with Butternut Squash Risotto

Cornmeal Shrimp with Butternut Squash Risotto
4-6 Servings

1 2-pound butternut squash
1.5 lbs uncooked large shrimp, peeled, deveined
3 1/2 tablespoons extra-virgin olive oil, divided
3 large garlic cloves, peeled, smashed, plus 2 large garlic cloves, chopped
1.25 cup cornmeal
salt and pepper
6 cups low-salt chicken broth
1 medium chopped onion
4 teaspoons finely chopped fresh thyme, divided
2 cups arborio rice
1/2 cup dry white wine
.5 lbs Brussels sprouts, shredded and sauteed
1/2 cup freshly grated Parmesan cheese

Preheat oven to 400°F. Pierce squash several times. Place on baking sheet; roast until tender, about 1 hour. Cool. Cut squash in half; discard seeds. Scoop flesh into processor. Puree until smooth. Measure 1 1/2 cups puree (reserve some cubes for later).
Coat Shrimp in seasoned cornmeal. Saute and set aside.

Make standard risotto, until 95% done.

Rewarm reserved 1 1/2 cups squash puree in microwave. Add warm puree to risotto and stir until rice is tender but still firm, about 2 minutes. Stir in Parmesan cheese and brussels sprouts and remaining 2 teaspoons thyme. Season with salt and pepper.

Divide risotto among bowls. Top with shrimp and serve

Sweet and Spicy Brussels Sprouts with Tofu and Mushrooms

Sweet and Spicy Brussels Sprouts with Tofu and Mushrooms
Serves 4

2 tablespoons sweet chile sauce
1 1/2 tablespoons soy sauce
1 teaspoon rice vinegar
1 tablespoon maple syrup
3 tablespoons toasted sesame oil, divided
14 ounces firm tofu, cut into 1/2-inch cubes
1.5 pound Brussels sprouts
canola oil
3 sliced scallions
1/2 fresh red chile, stemmed, seeded, and diced
3 cups shiitake mushrooms, stemmed and quartered
<1 br="" chopped="" cilantro="" cup="" leaves="">1 tablespoon toasted sesame seeds

In a bowl, combine the sweet chile sauce, soy sauce, rice vinegar, maple syrup, and sesame oil. Add the tofu cubes and stir until combined. Set aside.

Trim the ends off the Brussels sprouts, and then cut each piece into three thick slices.

In a large nonstick pan, warm four tablespoons of the canola oil over medium-high heat. Add half of the sprouts, or as many as will fit in one layer. Season with a little salt, and let cook until very well browned, about two minutes. (Note: Only cook the sprouts on one side.) Remove the sprouts with a slotted spoon and set aside in a bowl. Add a little more oil, and repeat process with remaining sprouts. Set all the sprouts aside in a bowl when done.

Pour two tablespoons of oil into the empty skillet and turn the heat to medium-high. Add the scallions, diced chile, and mushrooms. Cook, stirring occasionally, until mushrooms are tender, one to two minutes. When done, scrap the contents into the bowl with the sprouts.

Place the skillet back over high heat. Using a slotted spoon, remove half of the tofu pieces from the marinade and add to the skillet. Reduce heat to medium, and cook until browned all over, about two minutes a side. Transfer tofu to the bowl with the sprouts. Repeat process with remaining tofu pieces.

When all the tofu is cooked, add all of the contents from the bowl back into the skillet. Add the marinade and half of the cilantro. Turn off the heat, and stir well. Let cool down for a minute. Season to taste with salt. Sprinkle with toasted sesame seeds and garnish with the remaining cilantro.

Kielbasa with Brussels Sprouts in Mustard Cream Sauce

Kielbasa with Brussels Sprouts in Mustard Cream Sauce
Servings: 4

1 shallot, peeled and quartered
4 large garlic cloves
2 tablespoons extra-virgin olive oil
1 1/2 pounds Brussels sprouts, halved
2 tablespoons coarse Dijon mustard
1 teaspoon olive oil
   
1 pound kielbasa sausage, cut into 1/4-inch slices
1 tablespoon olive oil
1/2 cup half-and-half
1-2T red wine vinegar
1 can white beans, drained and rinsed
ground black pepper to taste
Parsley

Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil. Add the Brussels sprouts, cover, and steam until just tender, 2 to 6 minutes depending on thickness. Set aside.

Heat 1 teaspoon olive oil in a large, deep skillet over medium-high heat. Lay the kielbasa into the hot skillet and cook, turning occasionally, until evenly browned and crispy, about 3 minutes on each side. Remove the kielbasa from the skillet with a slotted spoon to retain the grease in the skillet; drain the sausage slices on a paper towel-lined plate.

Add 1 tablespoon of olive oil to the skillet. Cook the mashed shallot and garlic in the hot oil for 1 minute. Stir in the mustard and cream and vinegar. Reduce the heat to medium-low and add the Brussels sprouts and beans. Toss to coat and season with salt and pepper. Continue cooking until heated through. Serve the kielbasa over the Brussels sprouts and beans.

Serve with roasted potatoes.

Stir Fried Tofu, Eggplant, and Brussels Sprouts

Stir Fried Tofu, Eggplant, and Brussels Sprouts
Serves 2-3

1 pack extra firm tofu, cubed
1 very small eggplant, cubed and salted
1.5 lbs brussels sprouts, halved or quartered if large
1 large shallot, minced
2 cloves garlic, minced
2 chile peppers, minced
1 tbs chile paste
1 T shoaxing wine
2 T soy sauce
1/4 cup chicken stock
slurry
cilantro, scallion

Stir-fry shallot, garlic, chile, and paste for a minute, and add brussels sprouts. Toss for a few minutes. Add the tofu, eggplant, and liquids and braise 15-20 minutes, or until everything is done.
Thicken with cornstarch slurry if needed.
Garnish and serve.

Stir Fried Tofu, Eggplant, and Brussels Sprouts

Stir Fried Tofu, Eggplant, and Brussels Sprouts
Serves 2-3

1 pack extra firm tofu, cubed
1 very small eggplant, cubed and salted
1.5 lbs brussels sprouts, halved or quartered if large
1 large shallot, minced
2 cloves garlic, minced
2 chile peppers, minced
1 tbs chile paste
1 T shoaxing wine
2 T soy sauce
1/4 cup chicken stock
juice of 1/2 lemon
slurry
cilantro, scallion

Stir-fry shallot, garlic, chile, and paste for a minute, and add brussels sprouts. Toss for a few minutes. Add the tofu, eggplant, and liquids and braise 15-20 minutes, or until everything is done.
Thicken with cornstarch slurry if needed.
Garnish and serve.

Roast of Curried Yogurt Chicken with Squash and Brussels Sprouts

Roast of Curried Yogurt Chicken with Squash and Brussels Sprouts
Serves 4

2.25 lbs boneless skinless chicken thighs, cleaned up
2 pounds butternut squash in 1-inch cubes
1.25 pounds brussels sprouts, bottoms cut off and halved
1 red onion, in wedges
vegetable oil
Salt and freshly ground pepper
1 cup plain fat-free Greek yogurt, plus more for serving
2 tablespoons minced fresh ginger or 2 tsp powder
2 large garlic cloves, minced
1 tablespoon Madras curry powder
Bread

Preheat the oven to 450°.

In a very large bowl, toss the butternut squash with the brussels sprouts, and onion wedges with oil to coat. Season with salt and pepper. Spread the vegetables on a large sheet pan or in a large roasting pan.

In the same bowl, combine the cup of yogurt with the ginger, garlic, curry powder and a few tablespoons of oil and season with salt and pepper. Add the chicken and toss until thoroughly coated. Arrange the chicken on top of the vegetables.

Roast for about 50-60 minutes, until the until the vegetables are tender and the chicken is lightly browned. Serve with bread and yogurt.

Sichuan Braised Brussels Sprouts with Chicken

Sichuan Braised Brussels Sprouts with Chicken
Serves 4

1.5lbs Chicken breast, cubed
3 shallots, sliced
3 cloves garlic, minced
1T ginger, minced
6 dried chilies
3T Chili bean paste, divided
4oz Mushrooms, chunked
2/3c water
1.5-2 lbs brussels sprouts, halved if very large
1 can bamboo shoots
2T soy sauce
2T oyster sauce
2t Balsamic
Juice of 1 crappy lemon
Scallion, cilantro, etc.

Mainate the chicken in soy sauce and cornstarch, if possible.
Stir-fry the chicken until almost cooked, reserve.

Cook the garlic, ginger, chilies, shallot, and bean paste for a minute, until fragrant. Add the sprouts and mix well. Cook for a few minutes, then deglaze with water. Bring to a boil, cover, and braise 15 minutes, or until sprouts are almost done.

Add everything else into the wok, and mix around until everything is hot. Top with garnishes and serve over rice.

Mussels Pasta in Spicy Chilli Bean Sauce

Creativity!

Mussels Fusili in Spicy Chilli Bean Sauce
Serves 4

1 lbs fusilli
3/4 lbs brussels sprouts, trimmed
1 bag mussels, cleaned
4 cloves of garlic, finely chopped
4 shallot, thinly sliced
Juice of a lime
fresh cilantro, chopped
6 tbsp of chili bean sauce

Par boil the brussels, and remove. Cook the pasta.
Saute garlic, shallot, some of the fresh corriander, and sprouts. Add mussels and the chilli bean sauce, mix well, cook until the mussels open.
Drain pasta, use some of the pasta water to thicken sauce, pour the pasta into the sauce mixture, mix well, garnish with freshly chopped cilantro.

Pasta and more Sprouts

Pasta with Chicken and Brussels Sprouts
Serves 4

2 tablespoons oil
2 tablespoons butter
4 (smaller) boneless, skinless chicken breasts
salt and pepper
1 small red onion, chopped
3 cloves garlic, chopped
1.25 lbs fresh Brussels sprouts, halved
1 cup chicken broth
2 teaspoon dried red pepper flakes
juice and zest of 1 lemon
1/4 cup chopped fresh parsley
Parmesan cheese
1 pound pasta shells, penne, etc


In a large nonstick frying pan, heat 1 tablespoon each of the oil and the butter over moderate heat. Season the chicken and cook until browned, 4 to 5 minutes per side. Remove the chicken from the pan and let it rest for 5 minutes. Cut into small pieces.

In the same pan, heat the remaining 1 tablespoon oil over moderately low heat. Add garlic, lemon zest, and chile flakes. Toast everything, and then add the red onion and cook until starting to soften. Stir in the Brussels sprouts and broth.
Bring to a simmer and cook,covered, until the Brussels sprouts are just done, about 5 minutes. Add the chicken, lemon juice, parsley, and the remaining 2 tablespoons butter. Season, and remove from the heat.
Mix pasta and sauce, eat.

Thanksgiving 07: Sprouts

Sautéed Brussels Sprouts with Bacon
serves 4

1.5 pounds Brussels sprouts
1/4 pound thick-cut sliced bacon
Salt and pepper
1 tablespoon wine vinegar, or to taste
Procedure

1. Trim off any wilted leaves from the Brussels sprouts, and then trim the base. Cut each sprout in half through the stem. Cut the bacon slices crosswise into strips 1 inch long and about 1/4 inch wide.

2. In a large sauté pan or a wok, heat the bacon over medium heat for about 10 minutes, or until it just begins to turn crispy. Add the brussels sprouts, turn the heat to high, and stir for about 10 minutes f, or the halves soften (bite into one to test). Season with salt, pepper, and vinegar.

Random Crap in a Pan

Clearing out the Fridge...

Braised Chicken with Brussels Sprouts
For one

1 Chicken breast half, seasoned and splayed
1 package Brussels Sprouts, cleaned and cut
A little frozen spinach
3/4 cup Chicken Stock
2 Tbs Italian jarred hot peppers (like for a sub)
1 clove garlic
Some pine nuts I think
Big pinch rosemary

In a 12-inch pan, heat olive oil.
Brown the sprouts with garlic. Season. Once sprouts are starting to brown, make a hole in the middle and start browning the chicken.
Once sprouts are well browned, remove and reserve. Brown the chicken on both sides.
Add stock, peppers, nuts, and rosemary to the pan to deglaze. Braise chicken until almost done.
Add spinach and sprouts and cook until everything is done and hot. Serve in a big pile of ugly.

I Heart Brussels Sprouts

Yeah I like Brussels Sprouts...got a problem with that? Especially good with pork...

Roasted Brussels Sprouts and Potatoes
Side Dish for 4-ish

Olive oil
4 slices pancetta or bacon, diced
3 shallots or 1/2c onion, thinly sliced
1 pound Brussels sprouts, trimmed and halved
2 big Yukon gold potatoes, cubed
Salt and pepper
2 tablespoons butter
1 lemon, juiced
1 teaspoon Balsamic

Preheat oven to 425 degrees F.
Heat oil in a very large oven-safe pan. Render pancetta/bacon, and remove.
Add the shallots or onions and saute. Add sprouts and potatoes and toss to mix and coat with fat.
Roast in the oven, turning once, for ~25 minutes, until everything is browned and cooked.
After removing from the oven, add butter, lemon juice, and vinegar. Toss to combine.
Serve with the pancetta or bacon.