5-minute roasted Brussels sprouts

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5-minute roasted Brussels sproutsI’m starting a new section on my blog labeled 5-minute recipes.  These are recipes that roughly take 5-minutes or less to cook, and who doesn’t love that!  This recipe along with my 5-minute hot quinoa cereal and easy overnight steel-cut oats are the first in the series of great 5-minute recipes that don’t actually taste like a 5-minute recipe. Let’s admit it, we’re all busy and looking for shortcuts in the kitchen, but shortcuts that don’t require the use of a microwave and don’t compromise quality and taste. Well, I found a winner here. This is one of the quickest and easiest ways I’ve found to roast Brussels sprouts, and honestly the tastiest.  These Brussels are charred, crispy and caramelized on the outside, and soft with a bit of resistance (not mushy) on the inside. Pure Brussels perfection for my taste buds.  All you do is set the Brussels cut-side down in a searing hot skillet and place them under the broiler to roast the tops, easy peasy.

This is a perfect and healthy side dish for the fall and winter months.  Between these sprouts and my 8-minute roasted broccoli, I’m all set for easy weeknight healthy sidedishes. I also used virgin coconut oil in this recipe, as it’s a better oil to use at higher heat temps, and gives these sprouts a touch of sweetness, perfect for the kiddos. You can use olive oil here as well, and add a splash of freshly squeezed lemon juice after roasting, along with some parmesan to add a kick of flavor, like my friend Stacy does.  You could even be bad and toss in some crispy bacon or pancetta, the list goes on and on…

quick and easy roasted Brussels sprouts

5-minute roasted Brussels sprouts:

serves 4 as a side-dish

  • 1 1/2 pounds Brussels sprouts
  • 1 tablespoon extra-virgin coconut oil, melted (this is the coconut oil that smells like coconut) or olive oil
  • fine sea salt

ingredients for quick and easy roasted Brussels sprouts_… 

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roasted broccoli

roasted broccoliI thought instead of showing you all some fancy staged photo of a bowl of roasted broccoli, that I would show you my kids actually eating and liking it!  I know that if I hear about someone’s kids digging a veggie then I’m more inclined to make it up for my kids.  So, hopefully by seeing my kids enjoying this super healthy veggie, some of you may be more inclined to make this up for your troops!  I’m also letting you all know that this is not going to be a fancy post with jaw dropping photos, but instead it’s going to be a quick and simple post showing you all a quick and simple family approved recipe.  That’s how Marin mama rolls these days.  I’m a full-time working mama, working on some easy family approved recipes for you all!

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lemon thyme popovers

lemon thyme popoversHappy Sunday everyone!  My gosh, I can’t believe that it’s been a little over 2 weeks since I’ve posted a recipe for you all.  I don’t know about you, but I’m tired of opening up my blog and looking at that picture of rosemary chicken.  Don’t get me wrong, I love that chicken recipe and have been making it tons, but I’m tired of looking at it everyday, so I decided to get up early (I’m writing this at 5:00 on Sunday) and get a fresh post out to you all.  I’m hoping that with the new time change I’ll be able to get out more recipes, as there will finally be some light to photograph with come dinner time.  Fingers crossed.  

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roasted sweet potato and farro salad

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roasted sweet potato and farro saladOk, so I start my new job this week as the Director of Catering for Paradise Foods.  I’m going to be in charge of growing and running the catering division for all 3 stores.  It’s a huge job to undertake and I’m a bit nervous as it’s a bit like starting a new business, but I’m good at sales and I love working with people and food, so to me it’s a match made in heaven.  BTW, I’ll be working most of the time out of the Tiburon store, so if any of you see me, please say hi!  So, since I’m going to be working outside of the home, I’ve been looking for some new healthy lunch alternatives to bring into work.  The funny thing is, I’m working at an amazing grocery store with one of the best deli’s, sandwich and salad bars in Marin, so I don’t really need to bring my lunch in, but I’m on a bit of a budget now, so a brown bagged lunch is the way to go.

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acorn squash stuffed with quinoa and roasted almonds

acorn squash stuffed with quinoa and roasted almonds

acorn squash stuffed with quinoa and roasted almondsSome of you who have followed my blog from the beginning may recognize this recipe, as it’s one of the first ones I posted on the blog.  I decided to re-post it as I made a few changes to the recipe and updated all the photos, plus I feel like it’s a wonderful recipe to share with you all this time of year as acorn squash is in season and Thanksgiving is just around the corner.  This is a great meatless alternative for Thanksgiving or you can serve these up as a healthy side dish.  You can even make these vegan by adding nutritional yeast in lieu of the feta.

I love this recipe and make it up quite often for lunch in the fall.  I say lunch because my kids are not fans of quinoa and squash, so I really can’t make this up for dinner as my kids would not be happy campers.  This is more of a “mommy and daddy” meal in my house.

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popovers with rosemary and sea salt

popovers with rosemary and sea salt

popovers with rosemary and sea saltWe’re a total popover loving family. We love the traditional popovers, sugar-crusted popovers and now these rosemary and sea salt popovers. Popovers are my carb of choice because they’re SO easy to make up and require a few simple pantry ingredients.  They may look all fancy and formal with their big puffy tops and seem difficult to make, but let me tell you, they’re one of the easiest recipes to make. They even have an exact cooking time which makes them even easier to make up.

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Israeli couscous salad

israeli couscous salad (1 of 1)

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I made this salad up last night to bring to my friend Yvonne’s house for a girls dinner. I paired it with my grilled bruschetta with heirloom tomatoes and my kid friendly caesar salad. It was the perfect throw together summer dinner because I made everything ahead of time. I made up the couscous salad earlier in the day, made the croutons and salad dressing for the caesar salad the night before and then threw everything together at Yvonne’s house come dinner.  If you get a bunch of great side dishes, you can make a meal out of them. Here’s a photo of our backyard picnic dinner.

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Nepenthe’s garbanzo and kidney bean salad

garbanzo and kidney bean salad

garbanzo and kidney bean saladHere’s a simple but tasty bean salad to pair with your favorite burger, sandwich or simply to throw on a bed of greens. We first tasted this salad on our recent visit to Nepenthe in Big Sur. They pair this bean salad alongside their burgers, and I have to say that it’s the perfect side, as it’s a nice break from the traditional mixed greens, fries or coleslaw that most restaurants serve up with their burgers. Below is a photo of the amazing tofu burger that I had paired with this salad. Isn’t it adorable how they put it all in this cute little basket? I’ve already posted the recipe for their famous ambrosia sauce, which is the perfect sauce to slather on your favorite burger or a nice dipping sauce for your fries and onion rings. If you haven’t been to Nepenthe in Big Sur, then you must make the trek sometime. They have the most amazing views from the restaurant, and it’s truly a spiritual experience just sitting there surrounded by nature and those views.

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quinoa cakes

quinoa cakes (1 of 1)

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quinoa patties

Then I tried quinoa for breakfast with steel-cut oats and goji berries. Say what, quinoa for breakfast?  Oh yes, try it!  It’s my new favorite way to start the day.  It’s a power house of a breakfast.

hot quinoa and oat cereal with goji berries

Now, I ventured into a crispier and cheesier quinoa cake.  Hey, I was thinking of my kids here, because they were not the biggest fans of the other quinoa patties. Kid verdict?  Zoe liked them better than the other ones, (that’s a step in the right direction, still working on her) and Eli LOVED them, so I would say that this recipe was a success. Dry toasting the quinoa before simmering it in the broth adds such a depth of flavor, and the quinoa gets all browned in color and forms into these tiny little balls. The mozzarella cheese gets all melty and crispy on the outside and gooey on the inside. These cakes remind me in a weird but healthier way, of mozzarella cheese sticks. I know that’s a strange way to describe them, but they are crispy, cheesy and chewy cakes. I mean who said that healthy foods have to taste healthy, right?  Just give them a try and if you like quinoa and cheese, then you will love these.

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