Posts tagged ‘vegetables’

Brussel Sprouts with Tofu in a sweet chili sauce

I’ve never been a tofu fan. That is, until recently. I’ve had tofu a number of times in restaurants, but what really got me going was making dishes at home with tofu.

For the other novices among us, tofu primarily is packaged as soft, firm or extra firm. I’ve mostly stick to soft tofu, because I always found it to be more palatable when crumbled like scrambled eggs. Until I tried Brussel sprouts with tofu in a sweet chili sauce, and now I’m a convert.

This is one of my new favorite dishes, especially when tossed with Chinese noodles. That makes it more of a complete meal; spooning it over rice also works. Go to the following website for the recipe and some great pictures.

http://www.gingerandberries.com/2011/01/tofu-and-roasted-brussels-sprouts-in-a-sweet-chili-sauce/

April 7, 2011 at 8:55 pm Leave a comment

Beets

Beet season is upon us and will last through early fall. Take advantage of the various stripes and colors at farmers’ markets, they are more flavorful and luscious than their winter counterparts.

Many people aren’t sure how to cook or what to do with beets once they’ve bought them. I usually roast mine at 350 degrees for an hour,  wrapped in tin foil and drizzled with a touch of olive oil and salt. I recently made a beet and burrata crostini, which was fabulous and incredibly simple. You’ll wow your friends with it.

http://www.foodandwine.com/recipes/beet-and-burrata-crostini

Beets are also terrific in salads. Toss with greens or arugula, an orange or balsamic vinaigrette, blue cheese chunks, and some marcona almonds or pistachios.

I often hear people say they don’t like beets. I didn’t think I did either, based on childhood memories of ones that came in a can. But roasting fresh beets, recently dug out of the ground, changed my perception, and I suspect it may change yours as well.

September 2, 2010 at 8:23 pm 2 comments

Brussel Sprouts 101

I know that many people are wary of Brussel sprouts and prefer to steer clear of these little green gems. The stalk on whiBrusselsproutsch they are often found can be a bit intimidating, but don’t let that deter you from giving them a try. The key is not to cook them to death.  Like a green bean, when properly cooked, they are vibrant green, not mushy, and very tasty.

I like to roast them in a 400 degree oven for 30-40 minutes. They are simple to prepare–just cut off the tough ends and splash with a bit of olive oil. Once nicely browned, sprinkle with a bit of coarse kosher salt  and you’ve got an easy side dish for chicken or beef. Or toss with olive oil, gbrussel sproutsrated parmesan and cracked pepper.

My favorite preparation has an Italian twist. Click on the recipe here.

Pizza Bella serves a fabulous antipasto dish, pairing brussel sprouts with cranberries, brown butter and hazelnuts. Once you take a bite, prepare to join the ranks of the converted! BrusselSprouts-PizzaBella

October 18, 2009 at 4:55 pm 1 comment


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