Category: Vegetarian

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CRISPY Parmesan Roasted Brussels Sprouts

Parmesan Roasted Brussels Sprouts
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 500g/ 1lb brussels sprouts (Note 1)
  2. 2 tbsp extra virgin olive oil
  3. 2 garlic cloves , minced
  4. 1/2 tsp salt
  5. 1/4 tsp black pepper
  6. 1/3 cup (30g) parmesan , finely grated
  7. 1/3 cup panko breadcrumbs (Note 2)
Instructions
  1. Preheat oven to 200°C/400°F.
  2. Prepare brussels sprouts: Trim the base, cut in half and remove the loose, rough outer leaves.
  3. Place in a bowl, pour over oil and toss gently.
  4. Sprinkle with garlic, salt, pepper, parmesan and breadcrumbs.
  5. Toss to coat, then spread out on tray cut face down.
  6. Roast for 20 minutes, flip then roast for a further 10 minutes until the outer leaves are deep golden brown and crispy (see photos/video).
  7. Immediately transfer to warm serving bowl. Scrape loose parmesan breadcrumbs off the tray and sprinkle, then serve immediately.
Notes
  2. 1. Brussels Sprouts - look for sprouts that are about 3cm / 1.25" wide. The smaller they are, the sweeter (but too small cooks too quickly in the oven before becoming crisp). Larger have a more cabbagey flavour.
  3. Frozen brussels - I haven't tried. But if you thaw in a colander so they drain well and dry off, then the parmesan + panko will go a long way to making frozen brussels crispy as they can be!
  4. 2. Panko breadcrumbs - Asian breadcrumbs that are larger than normal breadcrumbs so you get a more amazing crunch!
  5. 3. Storage - leftovers will keep for 3 to 4 days in the fridge. Best reheated in the oven at 180°C/350°F for 7 minutes until heated through and the outside is crisp.
Adapted from Recipetin Eats
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Pearled Barley Salad

Pearled Barley Salad
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 2 boxes of pearled couscous - Near East brand
  2. 1 shallot, minced
  3. 1 honeycrisp apple - cut into ½ inch pieces
  4. Seeds from 1 pomegranate
  5. ½ cup parsley
Instructions
  1. Make the couscous as directed on box.
  2. Add the rest of the ingredients plus salt and pepper to taste.
  3. May need to add a bit of olive oil as well.
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Pasta Sauce

Keith Sirlin's Pasta Sauce
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1 cup sun-dried tomatoes, packed, (not marinated)
  2. 1/2 cup olive oil or more
  3. 1/3 cup toasted pine nuts
  4. 2 tsp. fresh minced garlic or more if you like garlic
  5. ½ cup parmesan cheese, grated
  6. ½ tsp. Kosher salt
  7. Ground pepper to taste
Instructions
  1. Place all ingredients except the oil in a small food processor.
  2. Drizzle in the oil while the machine is running.
  3. Process the ingredients until they resemble a very loose paste adding more oil if necessary.
  4. Adjust the seasonings.
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Detroit-Style Pizza II (store-bought ingredients)

Detroit Pizza with premade dough and sauce
This is a version of Marilyn Mossman's recipe using store-bought ingredients
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. One package frozen pizza dough
  2. Top quality pizza sauce
  3. Toppings (e.g., green pepper, onions, mushrooms, Italian sausage, pepperoni)
  4. 10 oz. Wisconsin Brick cheese (can substitute with monterey jack)
  5. 1 TB olive oil
Instructions
  1. Allow dough to thaw overnight in refrigerator
  2. Spray 13 by 9-inch nonstick baking pan with vegetable oil spray, then brush bottom and sides of pan with oil.
  3. Using your well-oiled hands, press dough into corners of pan. (If dough resists stretching, rest for another 10 min, try again to stretch.) Cover with plastic and let dough rise at room temp until nearly tripled in volume and large bubbles form, 2 to 3 hours.
  4. Adjust oven rack to lowest position and heat oven to 500 degrees.
  5. Sprinkle cheese evenly over dough to edges of pan.
  6. Add toppings.
  7. Spoon three 1-inch-wide strips of sauce, using 1/3 cup sauce for each, over cheese evenly down length of pan.
  8. Bake until cheese is bubbly and browned, about 15 minutes. Let pizza cool in pan on wire rack for 5 minutes. Run knife around edge of pan to loosen pizza. Using spatula, slide pizza onto cutting board. Cut into 8 pieces and serve.
Notes
  1. For a recipe that includes home-made dough and sauce, click here.
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Potato Curry

Potato Curry
Serves 4
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 2 tablespoons vegetable oil
  2. 1 medium yellow onion, diced
  3. 4 cloves garlic, minced
  4. 4 teaspoons curry powder
  5. 1 ½ teaspoons paprika
  6. 1 teaspoon cayenne
  7. 2 teaspoons cumin powder
  8. ½ teaspoon allspice
  9. 2 teaspoons fresh ginger, minced
  10. ½ teaspoon black pepper
  11. 2 lb potato, peeled and cubed
  12. 15 oz chickpeas, 1 can, drained
  13. 1 cup vegetable broth
  14. 1 tablespoon lemon juice
  15. 14 oz diced tomato, 1 can
  16. 14 oz coconut milk, 1 can (I don't like coconut milk so I will substitute with greek yogurt.)
  17. Rice, cooked, for serving
  18. Naan bread, for serving
  19. Fresh cilantro, chopped, for garnish
Instructions
  1. Heat the oil in a large pot over medium heat until shimmering. Add the onion and saute for about 3 minutes, until translucent.
  2. Add the garlic and saute for about 2 minutes, until fragrant.
  3. Add the curry powder, paprika, cayenne, cumin, allspice, ginger, salt, and pepper. Stir and cook for about 2 minutes until the spices are fragrant.
  4. Add the potatoes and mix well until well-coated in spices.
  5. Add the chickpeas and stir to incorporate.
  6. Add the broth, lemon juice, and tomatoes and stir, then pour in the coconut milk and stir to combine.
  7. Increase the heat to high and bring the mixture to a simmer. Once bubbling, reduce the heat to medium and cook for 15-20 minutes, until the potatoes are tender and easily pierced with a fork.
  8. Serve with cooked rice and naan and garnish with fresh cilantro.
Notes
  1. I haven't tried this.
Adapted from Tasty
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Navy Bean and Artichoke Dip

Navy Bean and Artichoke Dip
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1 teaspoon grated lemon zest plus 2 tablespoons juice
  2. 1 small garlic clove, minced
  3. 1 (15-ounce) can navy beans, 2 tablespoons liquid reserved, beans rinsed
  4. 1 cup jarred whole artichoke hearts packed in water, rinsed and patted dry, 2 tablespoonschopped
  5. 1/4 cup fresh parsley leaves
  6. 1 scallion, white and light green parts cut into 1/2-inch pieces, dark green part sliced thin on bias
  7. Salt
  8. 1/4 teaspoon ground fennel
  9. Pinch cayenne pepper
  10. 1/4 cup organic plain 2 percent Greek yogurt
  11. Cold-pressed extra-virgin olive oil
Instructions
  1. Combine lemon zest and juice and garlic in bowl and let sit for 15 minutes.
  2. Pulse garlic-lemon juice mixture, beans, their reserved liquid, whole artichoke hearts, parsley, white and light green scallion pieces, 3/4 teaspoon salt, fennel, and cayenne in food processor until finely ground, 5 to 10 pulses, scraping down bowl as needed. Continue to process until uniform paste forms, about 1 minute, scraping down bowl as needed.
  3. Add yogurt and continue to process until smooth, about 15 seconds. Transfer to serving bowl, cover, and let stand at room temperature for 30 minutes. (Dip can be refrigerated for up to 1 day; bring to room temperature before serving.) Season with salt to taste. Sprinkle with reserved chopped artichokes and dark green scallion parts, and drizzle with oil to taste before serving.
Notes
  1. I haven't made this (6/19)
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Asian Brussels Sprouts

Asian Brussels Sprouts
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1 lb Brussels Sprouts
  2. 1/4 cup soy sauce*
  3. 1 TB Rice Vinegar
  4. 2 TB Mirin (Sweet Japanese cooking wine, my husband’s “secret” ingredient for making vegetables taste amazing)
Instructions
  1. Rinse brussels sprouts and pat dry.
  2. Cut of the ends of the sprouts and score the bottom (cutting an 'x' into the bottom to allow flavors to be better absorbed).
  3. Add brussels sprouts to a mixing bowl with soy sauce, mirin, and rice vinegar. Toss to coat completely.
  4. Spread brussels sprouts on a baking sheet and bake at 350° for 20 minutes.
Notes
  1. I haven't made this yet (6/19)
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Brussels Sprouts-Yakitori

Yakitori Brussels Sprouts
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Tare sauce
  1. ½ cup soy sauce
  2. ½ cup mirin
  3. ¼ cup sake
  4. ¼ cup water
  5. 2 Tbsp finely chopped onion
  6. 4 tsp sugar
  7. 2 garlic cloves
  8. 1 (½-inch) piece ginger, thinly sliced
Brussels sprouts
  1. 1 lb Brussels sprouts, trimmed and halved
  2. 1½ Tbsp canola oil
  3. ½ tsp kosher salt
  4. Furikake (Japanese rice seasoning)
  5. Chopped cilantro
Instructions
  1. To prepare sauce: In a small saucepan over medium-high, combine first 8 ingredients. Bring a boil; cook 20-25 minutes or until reduced by half and thick enough to coat back of a spoon. Remove from heat; discard garlic and ginger.
  2. Soak 6-8 wooden skewers. Preheat grill or grill pan.
  3. Soak sprouts in a bowl of water 5 minutes. Drain; toss with oil and salt. Arrange on skewers with cut sides all facing same direction. Place cut side down on grill; cook 3-4 minutes (on grill), 7-8 minutes (in grill pan), or until charred, basting with sauce after first minute. Turn and grill 2 minutes or until cooked through. Transfer to a platter; slather with sauce. Sprinkle generously with furikake and cilantro; serve hot.
Notes
  1. I haven't made this yet (6/19)
  2. Briefly soaking the sprouts in water helps them steam and cook evenly on the grill. Furikake is a Japanese seasoning that typically includes black and white sesame seeds, dried fish, nori (seaweed) and a variety of other ingredients. It’s used to flavor cooked rice, vegetables and fish. Look for it in Asian markets, online and even in the Asian foods aisle at some supermarkets.
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Miso Asparagus

Miso Asparagus
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1 pound green asparagus, trimmed
  2. 2 tablespoons sesame oil
  3. 1 tablespoon miso paste
  4. 1 tablespoon ginger, minced
  5. 2 garlic cloves, minced
  6. 2 tablespoons water
Instructions
  1. Warm a large skillet over medium heat. Heat the sesame oil, and then add the asparagus. Cook, covered, four to five minutes, turning often, until the asparagus has browned and is tender.
  2. While the asparagus cooks, place the miso paste, ginger, garlic and water in a small bowl and whisk thoroughly. When the asparagus is done, transfer spears to a platter and top with the miso dressing. Serve immediately.
Notes
  1. I haven't tried this recipe (as of 6/19)
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Pizza Dough and Sauce

Detroit-Style Pizza
Serves 4
Marilyn Mossman made this for us and it was amazing!
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. DOUGH (You can also purchase pre-made dough and skip this step.)
  2. 1 tablespoon extra-virgin olive oil
  3. 2 ¼ cups all-purpose flour
  4. 1 ½ teaspoons instant or rapid-rise yeast
  5. 1 ½ teaspoons sugar
  6. 1 cup water, room temperature
  7. ¾ teaspoon salt
  8. CHEESE
  9. 10 ounces Brick or Monterey Jack cheese, shredded (2 1/2 cups)
  10. SAUCE
  11. 1 cup canned crushed tomatoes
  12. 1 tablespoon extra-virgin olive oil
  13. 1 tablespoon chopped fresh basil
  14. 1 garlic clove, minced
  15. 1 teaspoon dried oregano
  16. 1 teaspoon dried basil
  17. ½ teaspoon sugar
  18. ½ teaspoon pepper
  19. ¼ teaspoon salt
FOR THE PIZZA
  1. Spray 13 by 9-inch nonstick baking pan with vegetable oil spray, then brush bottom and sides of pan with oil. Using stand mixer fitted with dough hook, mix flour, yeast, and sugar on low speed until combined, about 10 seconds. With mixer running, slowly add room-temperature water and mix until dough forms and no dry flour remains, about 2 minutes, scraping down bowl as needed. Cover with plastic wrap and let stand for 10 minutes.
  2. Add salt to bowl and knead on medium speed until dough forms satiny, sticky ball that clears sides of bowl, 6 to 8 minutes. Turn dough onto lightly floured counter and knead until smooth, about 1 minute.
  3. Transfer dough to prepared pan, cover with plastic, and let rest for 15 minutes. Using your well-oiled hands, press dough into corners of pan. (If dough resists stretching, rest for another 10 min, try again to stretch.) Cover with plastic and let dough rise at room temp until nearly tripled in volume and large bubbles form, 2 to 3 hours. Adjust oven rack to lowest position and heat oven to 500 degrees.
FOR THE SAUCE
  1. Combine all ingredients in bowl. (Sauce can be refrigerated for up to 24 hours.)
  2. Sprinkle cheese evenly over dough to edges of pan. Spoon three 1-inch-wide strips of sauce, using 1/3 cup sauce for each, over cheese evenly down length of pan.
  3. Bake until cheese is bubbly and browned, about 15 minutes. Let pizza cool in pan on wire rack for 5 minutes. Run knife around edge of pan to loosen pizza. Using spatula, slide pizza onto cutting board. Cut into 8 pieces and serve.
Notes
  1. It's a good idea to watch the video on the Cook's Country website.
  2. You can also buy pre-made pizza dough. Just be sure to let it get to room temperature and allow it to rise before attempting to spread the dough.
  3. Try to use blue-steel pan or good non-stick metal pan.
Adapted from Cook's Country
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