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Roasted Brussels Sprouts with Honey Teriyaki Sauce

No one turns down Brussels sprouts in my house. I know they often get a bad rap, but I think these tiny green sprouts are making a well-deserved come back, and with this recipe, I think you’ll see why they’re becoming one of my favorite things to make.

Ingredients:

  • 1 package of Brussels sprouts (about 2 heaping servings)
  • Salt and pepper
  • 1 tsp garlic powder
  • 1 tsp chili powder
  • 3 tbs unsweetened peanut butter
  • 3 tbs honey
  • 2 tbs rice vinegar (or apple cider vinegar, or tarragon vinegar, etc)
  • 3-4 tbs olive oil (separated)
  • 3 tbs of your favorite teriyaki sauce
  • 1/4-1/2 c dried cranberries
  • Half an orange, cut into small pieces
  1. Preheat oven to 400 degrees. Rinse the Brussels sprouts, then cut into halves. Toss in 1-2 tbs of olive oil and arrange on a roasting pan. Flavor with salt and pepper, garlic powder, and chili powder to taste. Roast in the oven for about 20 minutes, or until tender and golden brown.
  2. Fill a small bowl with hot water, and place the dried cranberries in the water to re-hydrate while the sprouts are cooking. Cut up your orange and set aside.
  3. In another medium mixing bowl, whisk the peanut butter, honey, vinegar, the remaining olive oil, and the teriyaki sauce until combined.
  4. When your sprouts are done, drain the cranberries. Toss the sprouts, cranberries, and orange slices in the bowl with sauce. Serve hot and enjoy!

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Recipe: Gnocchi Soup

Now that colder weather seems to be on its way, I am looking for some soup recipes to cycle into my routine. I just love a good, hearty soup on a cold day, don’t you? My favorite is my mom’s beer cheese potato soup, but since the boyfriend isn’t a fan of cheese, I’ve been looking for another version of potato soup that we’ll both eat. 

Gnocchi soup seemed like the perfect opportunity so I found a recipe online and tweaked it to suit both our tastes. I get the creaminess I love without the cheese he dislikes. Enjoy!

Ingredients:

  • 3 tbs olive oil or butter
  • 1 c red onion, diced
  • 3 garlic cloves, minced
  • 1/4 c flour
  • 2 c heavy cream
  • 14 oz chicken broth
  • 1 tbs fresh thyme
  • 1 tbs fresh basil
  • 1 tbs fresh rosemary
  • 1-2 c chopped spinach
  • 1 16 oz package of gnocchi
  • Salt and pepper to taste
  1. In a large pot, heat olive oil over medium heat. Sauté the onion and garlic until tender. Add the flour to create a roux and cook for another minute. 
  2. Slowly add cream and chicken broth until it starts to thicken. Add the thyme, basil, rosemary, spinach, and gnocchi. Simmer 5 minutes or until the gnocchi is cooked and the soup is thickened. Salt and pepper to taste. 

*If you want a thinner soup, add more chicken broth to taste. You can also add cooked chicken for a heartier soup.