Crispy Roasted Brussels with Smoky Honey Aioli

Image

Post 2 of 2

It’s no secret that I am a huge fan of the Brussel Sprout in almost any form; but this one is too exceptional NOT to share!  Although, not a deal breaker, I highly recommend that you make your own mayo for this aioli…see previous post!

 

What you will need:

  • Brussel sprouts
  • Bacon Grease or Coconut oil
  • Salt
  • 2/3 c Homemade Mayonnaise (see previous post for recipe)
  • 2 cloves garlic, minced
  • 1 tbsp Raw Honey
  • 1/2 lemon/lime juiced
  • 1 tsp smoked paprika
  • pinch of salt & pepper

How it’s Done:

Brussel Sprouts

  1. Preheat at 400
  2. Trim the brussels, and half them (depending on size and personal preference)
  3. Line a baking sheet with parchment paper (I had JUST baked some bacon and simply reused the same pan)  Ensure that the brussels are well coated with the grease/oil and then salt them.
  4. Bake for 5 min
  5. Then turn on the broiler, move pan to top rack and broil the brussels for 5-10 min (depending on your broiler, mine is weird)  you want them slightly charred, and crispy…be careful not to OVER-cook them.

Smoky Honey Aioli:

  1. Mix mayo, garlic, honey, lemon juice, paprika, salt & pepper together well.
  2. Drizzle on top of Brussel Sprouts and devour!!

Optional: top with Bacon 🙂

Aioli concept is from: HowSweetItIs.com

Roasted Kale, Broccolini and Chickpea Salad

Image

So I’ve been making this for the past few weeks….fine tuning the flavors each time.  Garbanzo/chickpeas are not a regular thing in my kitchen, but I absolutely love this salad/side dish and had to share!

What you will Need:

  • 1 bunch broccolini, or broccoli, cut into long florets
  • 1 bunch Tuscan or Lacinato kale, stemmed (if large) and torn
  • 1½ cups/240 g cooked chickpeas (see below) or canned, drained
  • 1 clove garlic,chrushed
  • ¼ cup/60 ml extra-virgin olive oil, plus for drizzling
  • sea salt and freshly ground black pepper
  • red pepper flakes
  • thinly sliced green onions
  • 1 lemon, cut into wedges
  • Chili Powder
  • 4 slices of bacon, cooked and chopped
  • A few VERY thin slices of Black radish
    • OPTIONAL: fresh ricotta cheese

How it’s Done:

Preheat the broiler to high.

place the Chickpeas on a cooking sheet, sprinkle with Chili powder, roast them on their own for 5-8 min.

Toss the broccolini, kale, onions, and garlic with the olive oil. Season lightly with sea salt, pepper and add red pepper flakes to taste (I like a decent amount) and spread on a large rimmed baking sheet.  Broil the sheet, tossing halfway through cooking, until the kale is crispy and the broccoli just tender and charred but still bright green, about 5 minutes.  Add bacon, radish slices, and squeeze the juice from two lemon wedges all over the top and toss together.

 Plate the salad and top each with a dollop of ricotta. Serve warm or at room temperature.

 

Orginal idea from: http://edibleliving.blogspot.com

Creamy Oven Roasted Tomato Soup with Mozzarella

Image

Another of my favorite “comfort meals” is Tomato Soup with Grilled Cheese…but have you looked at the ingredients for your favorite canned soup recently?  SO i had to figure out how to make this myself!  In place of the grilled cheese I also made Grain Free Cheddar Bay Biscuits!!

What you will need:

  • 2 lbs of ripe tomatoes
  • 1 large white onion
  • 5 cloves of garlic
  • 16 oz of vegetable broth
  • 3 sprigs of thyme
  • 1 bay leaf
  • 1 ball fresh mozzarella
  • Salt & Pepper
  • Olive Oil

How it’s Done:

  1. Pre-heat oven to 400 degrees and line cookie sheet with parchment paper.
  2. Cut each tomato into 8 equal parts and place them on the parchment paper, skin side down.
  • slice onion, half the garlic cloves  and add to cookie sheet
  • drizzle with olive oil
  • Roast for 40 min
  1. Transfer roasted vegetables with roasting juices to a large sauce pan and add vegetable broth, thyme & bay leaf.  Simmer for 20 min.
  2. Remove thyme and bay leaf…puree the soup.
  • I waited for the mixture to cool then pureed it in my Blendtec
  • Then added it back to the sauce pan  to re-heat
  • Season to taste
  1. While the soup warms, slice the mozzarella thin
  2. Serve the soup & add mozzarella on top…enjoy!

 

Cheesy Garlic Biscuits (Grain-Free Red Lobster Biscuits)

What you will need:

  • 1/4 cup blanched almond flour
  • 2 tbsp coconut flour
  • 1 tsp baking powder
  • 1/4 tsp garlic powder
  • 1/4 tsp salt
  • 1/4 cup fresh grated Parmesan cheese
  • 1/4 cup greek yogurt
  • 1 egg, cold
  • 1/2 cup sharp cheddar cheese, grated
  • 2 tbsp butter, softened (I used salted)

**Finish with Salted butter & dried or fresh parsley

 How it’s done:

  1. Preheat oven to 350 degrees F.
  2. In a medium bowl, mix dry ingredients. Then add remaining ingredients and mix with a wooden spoon or spatula until well blended.  
  3. Use scoop to scoop out dough onto un-greased cookie sheet lined with parchment paper (or not, see notes above).
  4. Space 2-3 inches a part.
  5. Bake for 13-15 minutes for small biscuits and 20 minutes for medium biscuits.  
  6. Once out of oven, smear a bit of salted butter and sprinkle with a little parsley. Best served warm.

Recipe from: http://satisfyingeats.wordpress.com/2012/02/22/cheesy-cheese-garlic-biscuits/

Roasted Cauliflower with Whipped Goat Cheese

Image

Note:  We each ate our own SMALL head of Cauliflower.  I served this with Lamb Rib Chops…very simple dinner, but a VERY fancy presentation and very tasty! 

What you will need:

ROASTED CAULIFLOWER
2 1/2 cups dry white wine
1/3 cup olive oil
1/4 cup kosher salt
3 tablespoons fresh lemon juice
2 tablespoons unsalted butter
1 tablespoon crushed red pepper flakes
1 tablespoon sugar
1 bay leaf
1 head of cauliflower, leaves removed

WHIPPED GOAT CHEESE AND ASSEMBLY
4 ounces fresh goat cheese
3 ounces cream cheese
3 ounces feta
1/3 cup heavy cream
2 tablespoons olive oil plus more for serving
Coarse sea salt (for serving)

How it’s Done:

ROASTED CAULIFLOWER
Preheat oven to 475°. Bring wine, oil, kosher salt, juice, butter, red pepper flakes, sugar, bay leaf, and 8 cups water to a boil in a large pot. Add cauliflower, reduce heat, and simmer, turning occasionally, until a knife easily inserts into center, 15-20 minutes.
Using 2 slotted spoons or a mesh spider, transfer cauliflower to a rimmed baking sheet, draining well. Roast, rotating sheet halfway through, until brown all over, 30-40 minutes.

WHIPPED GOAT CHEESE

While cauliflower is roasting, blend goat cheese, cream cheese, feta, cream, and 2 tablespoons oil in a food processor until smooth; season with sea salt. Transfer whipped goat cheese to a serving bowl and drizzle with oil.
Transfer cauliflower to a plate. Drizzle with oil; sprinkle with sea salt. Serve with whipped goat cheese.

FROM: http://www.bonappetit.com

Roasted Margarita Spaghetti Squash

Image

Such a pretty looking dinner. 

This may qualify as one of my new comfort food dishes… Fresh flavors and super filling…and SO easy!

What you will need:

1 large spaghetti squash
2 tbsp. olive oil
3-4 Roma tomatoes
1/2 c. Finley chopped fresh basil
1 c. shredded mozzarella cheese
1 tsp. each salt & pepper
1 tsp. garlic powder

How it’s Done:
Preheat the oven to 400 degrees.
Using a large knife or a cleaver, slice the spaghetti squash in half lengthwise down the middle. Use a spoon to remove the seeds and center strings.
Drizzle the two halves with olive oil and then sprinkle with salt, pepper and garlic powder.
Place the squash, open side down on a cookie sheet and bake for 35 minutes.
Remove from the oven, check to see if the squash is soft and easily comes up with a fork into a spaghetti like texture. (If it’s too hard to remove, cook for another 10 minutes.)
Remove from the oven, scrape and fluff the stringy squash with a fork. Leave the squash in the skin.
Turn the oven up to broil. Add the tomatoes and fresh basil into the squash, stir and top with the mozzarella cheese.
Place in the broiler for 3-4 minutes, until the cheese is melted and slightly browned. Allow to cool for 5 minutes before serving the squash.

Recipe inspiration: http://acurvygirlsjourney.com