Wash and thoroughly dry a bunch of kale. Break each leave into three or four pieces. Heat oven to 450 degrees. Put kale in a bowl and lightly coat with olive oil. Toss to cover all the kale. Put the leaves on a baking sheet. Sprinkle with sea salt. Roast the kale for 5-10 minutes until crunchy. Serve immediately.
Scanning the produce section, I couldn’t resist the two pound bag of brussel sprouts. I’m really the only fan in my family, but the rest tolerate the cruciferous orbs with only minor gag-reflex faces. My son Graham really likes the word cruciferous so he makes sure to say it every time we have broccoli, cauliflower or brussel sprouts. But saying the word and eating them with gusto is another matter.
Cruciferous veggies are really important to our wellness. Compounds in them have been shown to reduce cancer risk and help the liver detox the body.
While they may not be my family’s favorite, I find that if they aren’t cooked into total mush, the flavor is sweeter. That pungent taste on the tongue is what causes my kids to drop them inconspicuously into their napkins or to hide them under a pile of rice. I know all their tricks.
The bag of brussel sprouts sat around for a few days. Two pounds is a lot. I love to make a salad out of the leaves, that have been gently steamed, but it takes forever to peel the leaves off two pounds. So, needing to use them and being short on time, I resorted to roasting. Any vegetable, roasted, in olive oil, with garlic, Vidalia onion and goat cheese is heaven to me. The kids, minus the goat cheese for one, did fine with these too.
Roasted Brussel Sprouts and Vidalia Onions
1 pound of brussel sprouts, trimmed and cut in half
½ big Vidalia onion chopped
1 clove minced garlic
2 Tbs. Olive oil
Sea Salt
½ cup crumbled goat cheese (or feta or parmesan)
Heat oven to 425. Put brussel sprouts, onion, and garlic on a cookie tray. Drizzle the olive oil over them and sprinkle with sea salt to taste. Toss the veggies to coat with olive oil and salt. Roast for ten minutes and stir. Roast another 5-10 minutes until brussel sprouts just begin to brown. Sprinkle with goat cheese and serve. (I also added tofu to this recipe and served with some quinoa) Serves 4-6
This is also posted at Fight Back Friday and Fun with Food Friday
Quinoa with Spinach Red Peppers and Goat Cheese
½ a medium onion chopped
2 cloves of garlic, chopped
6-8 cups fresh spinach, chopped
½ cup roasted red peppers, chopped
½ cup crumbled goat cheese
1 Tbs. olive oil
Sea salt and pepper to taste
1 cup quinoa
2 cups water
Cook the quinoa in 2 cups of water over medium heat for 10-12 minutes(or according to package). While quinoa is cooking sauté onion and garlic in olive oil for 3-4 minutes. Add the spinach and roasted red peppers and cook over medium heat until spinach is mostly wilted. When quinoa is done, add the spinach mixture and stir. Salt and pepper to taste. Toss the goat cheese in but don’t over stir or it will all melt.
Roasting the vegetables is a bit time consuming…especially peeling and dicing a butternut squash, but the results are worth it! Rich and complex in flavor this is perfect for fall. In the summer, substitute zucchini and eggplant for squash and carrots.
1 small butternut squash, peeled and diced
2 large carrots, peeled and diced
2 parsnips, peeled and diced
½ head of cauliflower, chopped
1 small purple onion, chopped
2 cloves of garlic, chopped
2 Tbs. olive oil
1 tsp. coarse sea salt
1 cup medium coarse bulgar wheat
2 cups vegetable or chicken broth
1 Tbs each chopped fresh rosemary and thyme (or 1 tsp. dried)
Preheat oven to 425. Coat a baking sheet with the olive oil. Put all of the chopped vegetables on top of the baking sheet. Sprinkle sea salt over vegetables. Put in heated oven for 20-25 minutes. Stir vegetables twice while cooking. While vegetables are cooking, heat the vegetable/chicken stock in a medium sized pot over medium heat. Add the bulgar and stir. Put a lid on the pot and cook bulgar over medium heat until all liquid is absorbed, approximately 10 minutes. Fluff the bulgar and let sit until vegetables are ready. When vegetables are tender with some brown edges, toss them with the bulgar. Add the fresh herbs and season with salt and pepper to taste. Goat cheese or toasted nuts can also be added.