Posts tagged snack
So far, I have tried two of Chef Chloe Coscarelli‘s recipes, and both have been delicious. Her banana cake was downright inhaled, and these brussels sprouts will soon meet a similar fate. I first saw this recipe on the New York Times’ Thanksgiving recipe slideshow, and filed it away for later use. I didn’t have any hazelnuts, so I skipped those, and I may or may not have accidentally amped up the maple syrup a bit. So how did they turn out? Like little green nuggets of heaven. The roasting made the outer leaves crispy and caramelized, and the texture and flavor were reminiscent of caramel popcorn. Even if you’re not a fan of brussels sprouts, I think you will love these. I will certainly be making more of Chef Chloe’s recipes from now on! Here is the recipe on her site, and here it is reposted:
- 1 ½ pounds brussel sprouts
- ¼ cup olive oil
- ¾ teaspoon sea salt
- ¼ teaspoon (or 10 grinds of) black pepper
- 2 tablespoons maple syrup
- ½ cup toasted hazelnuts, coarsely chopped (optional)
- Preheat the oven to 375 degrees F.
- To prepare the brussel sprouts, remove any yellow or brown outer leaves, cut off the stems, and cut in half.
- In a large bowl, toss the brussel sprouts, olive oil, salt, and pepper together. Once all of the brussel sprouts are coated in oil, spread them into a 9×13 (or larger) baking dish or sheet tray to roast. Note: You may want to line your sheet tray with foil for easy cleanup because the caramelizing process leaves a sticky residue.
- After 15 minutes, stir the brussel sprouts around with a spatula or large spoon to even out the browning. After 30 minutes, stir in the maple syrup.
- Continue to roast the brussel sprouts for about 15 more minutes, or until they are fork tender (about 45 minutes total roasting time).
- Toss the roasted brussel sprouts with the hazelnuts and devour!
- Do-ahead Tip: Steps 1-4 can be prepared the day before and stored covered in the refrigerator. You can finish the remaining 15 minutes of roasting time (steps 5-6) right before serving.
My dad came home from a potluck the other night, raving about the spinach artichoke casserole his friend Joan McAllister had brought. It was like a spinach artichoke dip you would normally eat with pita chips as an appetizer, but instead you bake it with fried onions on top like a green bean casserole. Ingenious!
So I decided to try a vegan version, which nixes the parmesan/asiago cheese and instead uses a powdery faux parmesan recipe that comes from La Dolce Vegan. The result is a delightfully crunchy-on-the-outside casserole with a creamy spinach underbelly. To be honest, I don’t think the faux cheese added much flavor, so next time I might even leave it out. You could use Daiya I suppose, but either way, this is a great vegan side dish. Thanks for sharing, Joan!
Spinach Artichoke Casserole
- 2 10 oz boxes of frozen spinach, prepared and drained
- 1 small or 1/2 medium onion, sauteed in butter (I used Earth Balance)
- 1 can artichoke hearts or bottoms
- 8 oz sour cream (I used Tofutti vegan sour cream)
- 1/2 cup asiago or parmesan cheese (I used the vegan parm recipe below)
- 1 can French’s fried onions
Vegan Parmesan Ingredients:
- 1/4 cup nutritional yeast
- 1/4 cup sesame seeds
- 1/2 tsp salt
Vegan Parmesan Directions:
Combine in food processor and grind until thoroughly mixed.
Mix the spinach, onion, artichoke, and sour cream together. Put half of it in a buttered casserole and top with cheese; repeat. Top with French’s fried onions. Bake at 350 for 25 – 30 minutes.
Happy Holidays, little squashes! It is fracking cold in Raleigh these days, and I’ve mostly been staying in, decorating my Domo-sized Christmas tree and making really pathetic looking cookies. I will work on the cookies later, but for now my mind is on shopping. I did most of my gift-shopping online this year, because it really is the best alternative to the inevitable half-hour mall parking lot scenario of doom. But I have this problem wherein my shopping for other people’s gifts leads to me pining for things I otherwise wouldn’t be. Does anyone else fall into that trap?
If you need some great gift ideas, here they are:
1. Vegan treats from Allison’s Gourmet Bakery
$42 buys you gourmet vegan almond toffee, peanut brittle, and chocolate caramels. The treats are fair-trade and organic, to boot. Allison’s also offers cookie, brownie, and fudge-of-the-month clubs (for a hefty price).
A cheaper alternative: the holiday dark chocolate Godiva bar is insanely delicious and on sale at CVS right now for 3 bucks.
2. Handmade jewelry from Raleigh-based Tree Round Designs
Sister team Trisha and Colleen make nature-inspired accessories and sell them through their Etsy shop, Tree Round Designs. These gorgeous hand-blown glass earrings are only $18. Another favorite of mine is their zodiac necklace.
3. Ike & Sam’s Kettlecorn
If you are a popcorn fan and haven’t tried Ike & Sam’s Kettlecorn, you are seriously missing out. This Brooklyn-based company makes heavenly popcorn in several flavors, including “Kickin’ Cayenne,” “Crunchy Caramel” (my favorite), and original “Sweet & Salty.” Unlike other pre-popped popcorn (a.k.a Smartfood brand), Ike & Sam’s doesn’t taste stale at all, and it’s made with only three or four ingredients, including NON-GMO corn. They do have two flavors that contain cheddar, so if you’re veeg, just watch out for those. This stuff rocks, and it’s sold online, as well as at Earth Fare and Harris Teeter in Raleigh.
4. Moustache Pig from Angry Birds
This nefarious little porcine thief is Just So Cute! Get him for all the angry birds in your life. The only bummer: they don’t start shipping until January.
5. Rice Crispy Treats from Sweet & Sara
Rice crispy treats are sort of like the holy grail of vegan desserts. That’s because they contain marshmallows, which 99% of the time are made with gelatin. I tried to make my own RCTs one time with a vegan marshmallow fluff I found at Earth Fare. They were… interesting? Luckily Sweet & Sara sells vegan marshmallows in an array of flavors, as well as marshmallowy pre-made treats. Yum!
6. Adopt a Bomb-Sniffing Rat Friend from HeroRats
You know what is cooler than a rat trained to detect landmines and tuberculosis? NOTHING. That’s right, the fluffy friends at HeroRats save lives through their amazing sense of smell! So how does it work? The HeroRats organization works in Tanzania and Mozambique to train rats for olfactory detection. The giant African pouched rats they use have an incredible sense of smell, and they are actively saving lives by sniffing out hidden landmines, and by identifying tuberculosis patients whose diagnosis was missed by hospitals. The HeroRat website says:
A trained HeroRAT can clear 100 square meters in 20 minutes, equivalent to two days work for a manual deminer. A rat can evaluate 40 [tuberculosis] samples in seven minutes, equal to what a skilled lab technician, using microscopy, will do in one day.
Through the Adopt-a-Rat program, you can choose to sponsor Chosen One, Kim, Tyson, or Ziko for 5 euros a month or 60 euros a year. I first learned about HeroRats when my aunt Cynthia adopted Tyson the rat for my dad last Christmas. We all agreed it was the absolute coolest Christmas present ever. Yay for brave rats!