A healthy-feeling side that makes brussels sprouts actually enjoyable! The tartness of the dressing contrasts with the sweetness of the craisins, making a nice mixture. The website I got this from said this makes a side for 4-6, I found it made enough for 4 substantial/filling meals, so… it’s a bunch. And eating sides for dinner is what you do if you live alone and have a food blog but want to blog sides sometimes!
Ingredients:
- 1 1/2 pounds of brussels sprouts
- 1 tablespoon olive oil
- 1 cup quinoa
- 1 3/4 cup water
- pinch of salt
- 1/3 cup toasted almonds (left ’em out, still hate nuts)
- 1/3 cup dried cranberries (I would recommend doubling this – that was the only change I think this could use!)
- 1/4 cup chopped parsley
- 1/8 teaspoon of salt
- pepper to taste
dressing:
- 2-3 cloves of garlic
- 2 1/2 tablespoons red wine vinegar
- 2 tablespoons lemon juice
- 2 teaspoons Dijon mustard
- 1 teaspoon olive oil
Preheat oven to 400 degrees. Cut the brusseles sprouts into quarters or halves, depending on how big they are – just wind up with chunks you can fit in your mouth. Toss them with the olive oil and spread them on a baking sheet. Roast for 20 minutes, stirring halfway through, until golden and even brown in spots.
Meanwhile, rinse the quinoa then combine with the water and salt in a pot over medium heat. Bring to a boil, then turn the heat down to low, cover, and let cook 15-20 minutes until the water is all absorbed. Remove from the heat.
Meanwhile-er, mince the garlic and place in a cup or small bowl. Stir together with the remaining dressing ingredients.
When the sprouts and quinoa are both cooked, combine in a large bowl, then drizzle the dressing over them, stirring to coat.
Add the almonds, if using, cranberries, parsley, salt, and pepper, and stir together again, then serve either warm or at room temperature.
Roasted Brussels Sprouts with Quinoa and Cranberries
From Thug Kitchen (nsfw language).
- 1 1/2 pounds of brussels sprouts
- 1 tablespoon olive oil
- 1 cup quinoa
- 1 3/4 cup water
- pinch of salt
- 1/3 cup toasted almonds
- 2/3 cup dried cranberries
- 1/4 cup chopped parsley
- 1/8 teaspoon of salt
- pepper to taste
dressing:
- 2-3 cloves of garlic
- 2 1/2 tablespoons red wine vinegar
- 2 tablespoons lemon juice
- 2 teaspoons Dijon mustard
- 1 teaspoon olive oil
Preheat oven to 400 degrees. Cut the brusseles sprouts into quarters or halves, depending on size. Toss them with the olive oil and spread them on a baking sheet. Roast for 20 minutes, stirring halfway through, until golden and even brown in spots.
Meanwhile, rinse the quinoa then combine with the water and salt in a pot over medium heat. Bring to a boil, then turn the heat down to low, cover, and let cook 15-20 minutes until the water is all absorbed. Remove from the heat.
While they both cook, mince the garlic and place in a cup or small bowl. Stir together with the remaining dressing ingredients.
When the sprouts and quinoa are both cooked, combine in a large bowl, then drizzle the dressing over them, stirring to coat. Add the almonds, cranberries, parsley, salt, and pepper, and stir together again, then serve either warm or at room temperature.
Ingredients:
In a large bowl, make combine the peanut butter, fluff, and condensed milk until even, then pour that over the cake mixture.
Sprinkle the white chocolate chips over the top – it should pretty densely cover the surface.
Bake 23-25 minutes, until browned on top.
It will still be a bit jiggly, but the cake layer should be baked, and the top will firm up as it cools. Allow it to cool completely (this takes a fair while), then cut into bars and get snacking!
Ingredients:
Spoon a rounded tablespoon of the Panko mixture into each mini muffin cup, then press down with your fingers to make a well in the middle and to compress so it holds together well. Repeat with all the other cups in the pan.
Spoon a heaping tablespoon of the chicken into each muffin cup, then sprinkle more of the Panko mixture on top.
Bake 20 minutes, or until golden.
Let cool in the pan 15 minutes before removing. A butter knife works just fine to pop them out of the pans. Sprinkle with the remaining blue cheese and the celery, then serve. Or, y’know, throw them on a platter and out into the buffet, whichever!
Ingredients:
Heat the oil in a 10″ pot or dutch oven over medium-high heat, then brown the chicken on both sides, working in batches so that you don’t overcrowd the pot. Set browned chicken aside.
Bring the mixture to a boil, then cover, lower the heat, and simmer for 30 minutes, flipping the chicken halfway through. Remove the covered pot from the heat and let sit for 15 minutes.
Once the chicken is underway, make the kale mixture. In a large skillet, heat the oil over medium-high heat, then add the kimchi and cook for 30 seconds, or until hot and fragrant (as if kimchi is ever not fragrant). Add the kale, water, and soy sauce and stir together.
Bring to a boil, lower the heat, and cover, then let this mixture also simmer 30 minutes, until the kale is very tender. Taste the cooked kale and add more soy sauce if desired.
When the chicken’s 15 minute rest is over, remove the chicken to a bowl and shred the meat, using two forks. Pour 1/4 cup of the braising liquid into the bowl with the chicken and stir together.
Place a sheet pan in the oven and preheat to 350 degrees. Place the buns, cut-side down, on the preheated pan and bake 3-5 minutes, until just toasted. Spread a bit of mayo on the bottom buns, top with chicken, then the kale mixture, and the top bun, and serve.
Both the chicken and kale mixtures can be done a day in advance and reheated, plus you can make the recipe gluten free by using tamari instead of soy sauce and some corn taco shells instead of buns, so there’s a good amount of flexibility here!
Ingredients:
Add the onion and pepper and stir together.
Add 1 1/2 teaspoons salt, 2 teaspoons chili powder, and roughly 2/3 of the can of tomatoes, including the juice that comes with them.
Add the water, stir together, then cover and simmer for 30 minutes, or until the rice is tender and all the liquid has been absorbed.
When the rice is cooked, stir the turkey mixture into the rice and serve – be careful, it’s quite possibly going to be an extremely full pan! I was surprised how much food this made!
Ingredients:
Add the carrots, onion, celery, garlic, chili powder, cumin, paprika, salt, and pepper, and stir together. Cook, 8-10 minutes, continuing to stir, until the vegetables have softened.
At this point it already looks/smells like it might be very nice already. Add the broth, then scrape the bottom of the pot with your spoon to loosen any browned bits. Stir in the hot sauce, tomato sauce, and crushed tomatoes, and bring to a boil.
Reduce the heat until the mixture is just at a simmer, and simmer until thickened to your desired consistency – for me that was around an hour.
Garnish with sliced green onion and/or cheddar as desired, and serve.
Ingredients:
Put the meat in the crock pot, then add the tomatoes, chilies, tomato sauce, onion, and bouillon and stir together.
Cover and cook on low for 6 hours.
Add the beans and continue to cook until the beans are heated through, about half an hour.
Serve topped with grated cheese.
Ingredients:
Drain the water and set aside.
Meanwhile, in a large pan, melt the butter over medium heat. Cook the onion and garlic until the onions are soft and translucent.
Whisk in the flour, salt, pepper, thyme, broth, and half-and-half until no lumps remain.
Reduce the heat to medium-low and cook, stirring occasionally, until thick, about 10 minutes. Remove from the heat.
At this point you can put the gravy and the chicken mixture in dishes in the fridge and wait until tomorrow, or continue on.
Top the filling with the gravy. It will be a bit more solid, if it’s been refrigerated, but will get into all the nooks and crannies as it bakes.
Place the second pie crust on top, sealing the edges, the cut several slits in the top to allow steam to escape. Brush the beaten egg over the top of the crust.
Let rest for 10 minutes before serving. Leftovers can be kept up to 5 days, and are still very good!
Ingredients:
Transfer half the batter into a small bowl and stir the cinnamon in until evenly mixed.
Spoon the batter, alternating cinnamon and vanilla, into the greased pan.
Swirl the two colors together lightly with a knife.
Bake 40-50 minutes, until the cake passes the toothpick test.
Cool in the pan on a wire rack for 15 minutes, then remove from the pan and cool, still on the rack, approximately another hour, until completely cool.
In a small bowl, whisk together the powdered sugar, milk, and remaining 1/2 teaspoon of vanilla, then drizzle over the cooled cake.
Ingredients:
Add the chopped onion, garlic, celery, and carrots to the remaining bacon grease in the pan and top with a pinch of salt. Cook over medium heat, stirring occasionally, until the vegetables have begun caramelizing. Keep an eye out for brown edges to have an idea when they’re ready.
Place the whole chicken breasts on top of the vegetables, then pour in the chicken stock.
Bring to a boil, cover, and reduce heat to low, simmering for 20 minutes. Keep an eye on it – low turned out to be too low for mine, as it wasn’t bubbling at all at the end of the 20 minutes, so my chicken hadn’t cooked quite enough yet. Remove the cooked chicken to a cutting board and shred with 2 forks. Set aside.
Dice the cooked bacon (which hopefully you haven’t eaten all of by now) and use bacon and parsley to garnish each bowl.
sparecake 