Brussel Sprouts

One of my favorite ways to cook veggies is to roast them. So simple and easy, yet oh so delicious.

I'm really not sure where or how did brussel sprouts get such a bad reputation but it's going to be hard to convince people that they are delicious if they're always served to you just boiled, unappetizing and bland.

Here's my favorite way to cook these tiny little cabbages.

I slice them into two, sometimes three if they're big enough. Spread them out on a baking sheet lined with parchment paper (easy clean up). I then spritz them (very lightly) with extra virgin olive oil, sprinkle with lemon zest and lemon juice, red pepper flakes, salt and pepper. Roast in the oven at 425 degrees for 25 minutes or until tender. They pair well with grilled chicken and quinoa!

Sometimes, make "chips" out of them as well. I loosen the brussel sprouts into individual leaves and I spray them very lightly with EVOO (sometimes with the chips, I don't even spray them with oil). I roast them for 25 minutes and I take them out and let them cool for a bit.

These are great to snack on or one of my favorite way is topping my kale and spinach salad with the chips. They add a little bit of smokiness and crunch to the salad. If it were okay for me to eat dried cranberries (I preferred unsweetened) at this time, I will add it to the salad along with some sunflower seeds. A simple homemade lemon vinaigrette dressing and it's salad heaven!  

Recipe: Turkey Quinoa Stuffed Pablano with Roasted Red Pepper Sauce

This was inspired by an old recipe that I had (http://ronnielascano.blogspot.com/2010/10/chicken-chile-relleno.html)for chicken relleno.

This version is much leaner, lower in fat and calories but just as delish!

4 large poblano peppers
1 medium onion, finely chopped
1 red (or orange, yellow, green) bell pepper, finely chopped
1 lb of ground lean turkey (ground chicken works as well)
3 cloves garlic, minced
2-1/2 tbsp dried sage
1 tsp pepper
1 tsp red pepper flakes
1 tsp fennel
1 tsp marjoram
1 tsp ground mustard 
1/2 tsp garlic powder
1½ cups cooked quinoa

¼ cup low sodium, fat free chicken broth or water
Salt & pepper to taste

Roasted Red Pepper Sauce:
1 tablespoon olive oil
3 cloves of garlic
4 red bell peppers
1 cup low sodium, fat free chicken broth or water
Salt & pepper to taste

Preheat grill and oven to 350 degrees. Once the grill is hot, place pablano and red bell peppers on the grill and roast until blackened on all sides.

 

Put in ziploc bags for 10 minutes then carefully peel the skin off the peppers. 

Using small sharp knife, carefully slit peppers open along 1 side. Remove seeds, leaving stems attached and set aside.

 

Meanwhile, brown ground turkey in a medium skillet over medium high heat. Add onion, red peppers and dry seasonings. Cook until turkey is cooked through, about 7-8 minutes. Add cooked quinoa and chicken broth, season with salt and pepper, and stir to combine. Remove from heat.

 Stuff the pablano peppers with the turkey mixture placed on a baking dish.

In the meanwhile take peeled and seeds removed red bell pepper and transfer to a blender. Add roasted garlic and chicken broth (or water) and blend until smooth.

 Pour over the stuffed pablano peppers and bake in the oven for 25 minutes and serve hot! 

Note:
Ingredients listed in red above is my own mixture for italian seasoning. You can easily buy Italian chicken sausage in lieu of turkey and added seasoning. I prefer to do my own so I know exactly what goes in my food. It's also one of the benefits of having a well stocked pantry. :)

15 Minute Dinner

I usually plan our meals for the week but sometimes for one reason or another I don't get to. This week is one of those week. I guess I'll blame it on our birthday. My mom and I had our joint birthday party Sunday. Monday was spent recovering from the previous night's festivities. Tuesday the family went out to The Melting Pot for dinner. Yesterday was a very long day at work and really didn't feel like doing some chopping and cooking and all that hoopla...So for days like those simple goes along way and grilling is definitely a savior.

I had Vince defrost the salmon fillets I knew we had in the freezer. When I got home it's all thawed out and all i had to do was brush on a little bit of olive oil, seasoned it with salt, pepper, basil and rosemary.

Threw the fish on the grill 4 minutes on each side.

I also took 2 romaine lettuce hearts - cut them in half  - lengthwise - drizzled a little bit of olive oil and balsamic vinegar and threw that on the grill a few minutes on side - enough to give it some char - 4 minutes total.

When the fish is done - the lettuce should be too. Chopped the lettuce - added a bit more olive oil and balsamic vinegar, salt and pepper.

Delicious dinner in 15 minutes!