Roasted Brussels Sprouts

Brussels Sprouts were never top on my list until I met my husband.  He loves them.  To be a good wife, I decided I needed to learn to incorporate them into our menus.  In the process, I found out that I love them too! 

I do not use recipes for many of the day-to-day vegetable side dishes we eat.  Roasted Brussels Sprouts is one of them.  So, I decided I would try to put into words what tastes good to us!  Excuse the 'vagueness' to the recipe.

Photo Credit

Roasted Brussels Sprouts

Preheat the oven to 425 F.  Prepare fresh Brussels sprouts by chopping off the stem edge.  Peel back the outer layers of each little sprout until it looks fresh (a bit like cleaning green cabbage).  Rinse under water.  Peel an onion & cut it in half pole to pole.  Set the flat side on a cutting board & slice it thinly longways.  (I use about half of an onion for a two serving portion size.  The amount is to your liking.)  Place both the slices of onion & sprouts in a bowl & toss with olive oil - just enough to coat not to drench.  Sprinkle with garlic salt.  Line a baking sheet with tin foil & spread out the vegetables.  Bake 20-25 minutes until the sprouts are browned & tender.  The onions should be tender & starting to caramelize.  For best results, I stir the vegetables twice during the cooking process.  Enjoy!

(I apologize for not taking a photo of the end product -- we ate them too quickly!) 

Caesar Salad with Kale -- #2 Kale Salad

This kale salad was a hit with us!  We loved the Caesar twist.

One of the ingredients in the dressing is anchovy paste. 

Do not be scared off by this -- and don't omit it!

This is the kind that we can find in our grocery here.

Caesar Kale Salad

Serves 4

Combine Dressing:

2 Tablespoons hot water

2 Tablespoons Mayo

1 Tablespoon olive oil

1 Tablespoon lemon juice

1/2 teaspoon anchovy paste

1/4 teaspoon pepper

1 grated garlic clove (or 1/4 teaspoon garlic powder)

Stir in 2 tablespoons grated Parmesan cheese. Add 5 ounces kale (or lots more like us!); toss.  Top with toasted cubed baguette.



Recipe from Cooking Light Jan/Feb 2014 issue

A Swerve Back to Healthy Eating -- KALE!

Holidays are over & healthy eating is back!  I cut out an article from the most recent Cooking Light magazine.  It's called "6 Super Kale Salads".  I prepared Freddie that he was going to be served alot of kale because I wanted to try them all!  Here's our first one:

Kale Salad -- Variation One

Apple & Cheddar

Serves 6

Dressing:

1 Tablespoon cider vinegar

1 Tablespoon olive oil

1 teaspoon Dijon mustard

1/4 teaspoon sugar

1/4 teaspoon pepper

1/8 teaspoon salt

Rinse & break up 6 cups of Lacinato (dinosaur) kale. (Any variety of kale will work.)  Add 1 small, thinly sliced sweet apple.  Whisk dressing & pour on greens.  Toss salad.  Top with shredded extra-sharp white cheddar cheese.