Roasted Brussels Sprouts

Don't overlook this recipe if you don't like Brussels Sprouts!
I don't like Brussels sprouts. I mean, I used to not like them before Richard introduced me to this recipe (from allrecipes.com). He even had to make it a few times and rave about it before I would really give it a chance. Now I am thoroughly addicted. I'm serious! This is so yummy! Now you need some more convincing, so I'll tell you that Brussels sprouts are a cabbage. You like cabbage okay don't you? And they are the fifth most nutrient-dense-per-calorie vegetables you can eat: meaning you will boost your nutrition through the roof if you eat these! Now go buy some and try it!


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

Preheat oven to 400 degrees F. Cut the ends off of the sprouts. Remove yellow leaves and cut them in half. Quarter them if they are large. Place Brussels sprouts, olive oil, kosher salt, and pepper in a bowl and toss until well mixed. Pour onto a baking sheet, shake to spread evenly and place on center oven rack. Roast in the preheated oven for 25 to 35 minutes, shaking pan every 10 to 15 minutes for even browning. Reduce heat when necessary to prevent burning. Brussels sprouts should be darkest brown when done. Serve immediately.

Pumpkin French Toast Bake

I adapted this recipe from www.twocoasttable.com. I love pumpkin and this recipe is like having pumpkin pie for breakfast, only without the guilt!
 

Pumpkin French Toast Bake

1 medium loaf whole wheat bread

6 large eggs

1 cup milk

1 1/2 cups pumpkin puree

1 Tbsp vanilla

1/4 cup brown sugar

1/4 tsp nutmeg

1/4 tsp cloves

1 tsp cinnamon

Preheat oven to 350 degrees.  Cut bread into small cubes. Add all ingredients (except bread cubes) into a large bowl and mix well. Add bread cubes and moisten well.  (You may need to add more milk if your pumpkin puree is really thick.) Pour into greased 7x11 pan (or another 2 quart baking dish). Bake for 50-60 minutes. Serve with buttermilk syrup (recipe below).  You can prepare this the night before and refrigerate it overnight. Take out of the fridge 30 minutes before baking and bake for an hour.

Belgian Waffles

I got this recipe from BYU magazine. It is by Kelsey Nixon of "Kelsey's Essentials" on the cooking channel. I just LOVE waffles and this is a really good basic recipe.

1 cup buttermilk
2 eggs (separated)
1 tsp vanilla
1/4 cup butter, melted and cooled (I used Smart Balance Spread)
1 cup flour (I used half white and half wheat flour--no one will know!)
1 tsp baking soda
1 1/2 tsp baking powder
1 Tbsp sugar
1/4 tsp salt
1/4 tsp cinnamon

    Preheat waffle iron. In a large mixing bowl, (save your stand mixer for the egg whites below) whisk together the buttermilk, egg yolks, vanilla, and butter until thoroughly combined. In a separate mixing bowl, combine the flour, baking soda, baking powder, sugar, salt, and cinnamon. Stir into the buttermilk mixture.
    In another bowl, whip the egg whites with an electric mixer until stiff. Fold into the batter.
    Spoon waffle batter onto the hot waffle iron and cook until golden brown. Serve with fruit or try the buttermilk syrup recipe below!

Buttermilk Syrup

From my friend Michelle Lloyd. This is the most ridiculously delicious syrup ever! It has kind of a butterscotch flavor. Keep this recipe on hand for any type of waffles, pancakes, or french toast.

1/4 cup butter

1/2 cup buttermilk

1 c sugar

1 Tbsp corn syrup

1 tsp baking soda

1 tsp vanilla

Bring butter, buttermilk, sugar, and corn syrup to a boil in a deep pot. Take off heat. Add baking soda and vanilla. The mixture will bubble up. Stir until it settles.

Homemade Sushi Salad

If you like sushi, you will love to make your own sushi salad. Making rolls can be very time consuming, but this recipe for salad is fairly quick and easy, so you can make it for your family for dinner or anytime you get a craving!

Sushi Rice

4 cups cooked Calrose rice

1/4 cup rice vinegar

3 Tbsp sugar (you can substitute agave nectar or honey if you like)

1 tsp salt

Mix the vinegar, sugar and salt together until the sugar and salt are dissolved. Put rice on a cookie sheet or in a bowl. Drizzle the vinegar mixture over the rice. Stir the rice by folding it; taking care not to mash the rice. Use a fan to cool the rice while you stir it. This also helps the vinegar mix to set on the rice.

Next, chop up the toppings you would like. For example:

Crab (I like imitation crab)

Shrimp--cooked

Scallops--cooked

Salmon--cooked or smoked

Cream cheese

Avocado

Cucumber

Green onions

Jalapenos or yellow chili peppers

Cilantro

Macadamia nuts

Mango

Coconut

Sesame seeds

Shredded seaweed

Place your sushi rice on a plate and flatten it. Next, add any and all toppings that sound good to you. Last, drizzle with sauces. I love mine with rice vinegar and either ponzu sauce or spicy sauce. You can eat it as is, or toss it all together as in the picture above.

Sauces

Mayo or Cupi

Soy sauce

Rice Vinegar

Lemon or Lime juice

Ponzu sauce

Spicy sauce

Ponzu Sauce

 

3 Tbsp mayonnaise (Japanese mayo is called Cupi and can be purchased at an Asian market)

1 Tbsp lemon, lime, grapefruit, or orange juice

1 tsp soy sauce

Spicy Sauce

3 Tbsp mayonnaise

½ Tbsp Shirachi Sauce (red chili paste)

1 tsp chili oil (use more chili paste if you don't want to buy the chili oil)

Carrot Cake Muffins (aka: Hidden Veggie Muffins)

I made up this recipe based on a carrot cake recipe. But you see, the carrot cake recipe called for 1 1/2 CUPS of OIL and 2 CUPS of sugar. Yikes. This version actually has 5 different fruits and veggies in it and is very low in fat. And they are yummy! (Your kids will eat them if you don't down them all first!)

1 cup mashed or pureed sweet potatoes or pumpkin
1/4 cup canola oil
3/4 cup sugar (increase to 1 cup if using pumpkin)
3 eggs
2 tsp vanilla
1 cup white flour
1 cup whole wheat flour
1 Tbsp cinnamon
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1 cup shredded coconut
1 1/2 cups shredded carrots
1 1/2 cups shredded zucchini
(you can use 3 cups of either carrots or zucchini if you don't have both on hand)
1 can (13.5 oz) crushed pineapple, drained
1 cup chopped nuts (optional)
1 cup dark chocolate chips (optional)
1 cup raisins or craisins (optional)

In a large bowl, thoroughly combine sweet potatoes, oil, sugar, eggs, and vanilla. Mix dry ingredients (flours, cinnamon, soda, baking powder, and salt) together in a separate bowl with a wire whisk (instead of sifting) and add to the first mixture. Stir in coconut, carrots, zucchini, pineapple, and any optional mix-ins. (Batters may vary on how "wet" they are based on variation in sweet potatoes and other veggies. You may need to add extra flour if too thin or add some of the reserved pineapple juice if too thick.) Pour into lined muffin tins (approx 24) and bake at 350 for about 20 minutes.

Potato Cheese Soup

I got this recipe from my friend Sherri Wiltbank. It is SO good! Every bit as good and thick as a really fattening chowder recipe, but the only fat in here is from a cup of cheese and the 1% milk I used! Even my picky girls ate all their soup!

6 cups chopped, peeled potatoes
2 cups water
1 cup sliced celery
1 cup sliced carrots
1/2 cup chopped onion (I added one cup instead)
(I added 1 cup of corn also)
1 tsp parsley flakes
1 tsp salt
dash pepper (more to taste)
2 cubes chicken bouillon (I added 1 Tbsp chicken bouillon powder instead)
3 cups milk
1/4 cup flour
1 cup shredded cheddar cheese (I used colby-jack)

Combine all ingredients except for milk, flour, and cheese in a large pot. Cover and simmer 20 minutes or until vegetables are tender. Pour the milk in a blender, add the flour, and blend until smooth.Or, in a bowl, gradually add milk to flour, stirring with a whisk until blended. Add milk mixture to soup, add cheese, and cook until thickened and cheese is melted. If you like, you can put about 1/2 the soup in the blender and puree it. Then add it back in with the rest of the soup and it will be extra thick and creamy!

Next time I'm going to turn this soup into clam chowder by adding a couple cans of clams and omitting the cheese and corn....