Posts Tagged by yum
|November 26, 2014||Posted by Sarah under Recipes|
The other night I was looking for a way to make the brussels sprouts I had into more of a “meal.” Honestly I hadn’t gone shopping in a while so I was working with what I had leftover in the fridge. I was having a craving for my favorite roasted brussels sprouts with bacon, but it needed something. Then I found I had these:
Dried cranberries, almonds and feta cheese. The perfect salty-sweet-crunchy combo! The awesome thing about this recipe…it’s the PERFECT compliment to all of those holiday meals coming up!
- 2 slices thick-cut bacon, diced
- 20-30 brussels sprouts, halved or quartered
- Fresh ground pepper
- 1/4 cup almonds, chopped
- 1/4 cup dried cranberries, chopped
- 2 oz feta cheese, crumbled
- Preheat oven to 425 degrees.
- Dice the bacon and cook in a small pan over medium heat for around 10 minutes until lightly browned but not cooked fully.
- Depending on the size, half or quarter the brussels sprouts and place on a sheet pan with fresh ground black pepper.
- Pour bacon along with the bacon fat over the brussels sprouts and toss to combine.
- Roast in the oven for 25 minutes or until browned.
- Transfer to a serving bowl and toss with almonds, cranberries and feta.
|July 15, 2013||Posted by Sarah under Food, Recipes|
The recipe contains 6 ingredients: cauliflower, almond milk, chicken broth, butter, salt and pepper. That’s it!
I use almond milk because that’s what I have in the house and I like the flavor. You can certainly use any other liquid you have on hand (milk, soy milk, etc…) or stick with just chicken broth for a lighter puree. You can also omit the butter, but I think that it adds an extra creaminess to the puree that makes it more like mashed potatoes.
This is my go-to side dish lately and it’s the perfect pairing for any protein! My favorites are a nice grilled steak or some seared scallops!
Hope you enjoy! Let me know how it turns out 🙂
- 1 head of cauliflower (4 cups)
- 3/4 cup unsweetened almond milk
- 1/2 cup chicken broth
- 2 Tbsp grass-fed butter
- Salt & pepper
- 1. Add about 1 inch water to a pot large enough to hold a metal steamer and bring to a boil.
- 2. Cut cauliflower into florets.
- 3. Add cauliflower florets to the steamer, cover pots and reduce heat to a medium-low. Steam for 20 - 25 minutes.
- 4. Once cauliflower is fork tender, transfer to a food processor.
- 5. Add almond milk and broth to food processor and pulse until smooth.
- 6. Add butter to mixture and pulse until creamy.
- 7. Season with salt & pepper to taste.
- 8. EAT!
- The amount of liquid will vary depending on how much cauliflower you use. Start will less and add as needed until the mixture gets to a smooth consistency.