Balsamic-Roasted Brussels Sprouts

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Balsamic Roasted Brussels Sprouts

Growing up, Brussels sprouts were always one of those things that I thought I didn’t like – probably because they were usually frozen and then steamed. All in all, mushy and flavorless. A few years ago I took a recommendation I’d seen somewhere and tried roasting them. Mind blown. Wonderful rich flavor, tender yet with some bite left, not to mention they were absolutely beautiful when cooked.

At first I roasted them simply with a little olive oil, salt, and pepper. But somewhere along the line I started adding a little balsamic vinegar into the mix before roasting, and I haven’t looked back since. It adds a depth of flavor and a slight tangy note that pairs so perfectly well with the veggie. Some people add it after the roasting process, but I like to add it before as the heat really mellows the flavor of the vinegar as well – mingling all those flavors together.

They’re great served with just about anything, and I’ve even been known to save leftovers to toss with a little bit of pasta with olive oil and garlic the next day. Makes a delicious and easy lunch!

So if you think you don’t like Brussels sprouts, definitely give this recipe a try. I promise it will be eye opening and life changing! People are always shocked when I tell them that they’re one of my little ones favorite vegetables, but when they’re this good – there is no excuse for anyone not to love them. Give them a try!

Balsamic-Roasted Brussels Sprouts

1 lb Brussels sprouts, bottoms trimmed (larger sprouts can be halved)
3 Tbsp olive oil
2 Tbsp balsamic vinegar
2 tsp kosher salt
1 tsp black pepper

Preheat oven to 425. Line a baking sheet with aluminum foil.

Place Brussels sprouts on baking sheet and drizzle with olive oil and vinegar. Season with kosher salt and black pepper. Toss with clean hands to distribute oil and seasoning evenly.

Roast in oven for about 20-25 minutes, until sprouts are easily pierced with a knife and starting to brown on the edges. Remove from oven and serve immediately.

Vegetable Fried Rice

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Veggie Fried Rice

Fried rice is one of the best “quick & easy” dishes out there. It’s filling, economical, and versatile. The perfect way to clean out the refrigerator at the end of the week! This time around I used carrots, peas, scallions, bean sprouts, and a scrambled egg. I’ll usually make this as a side dish whenever I make my mother-in-law’s famous egg rolls. I always had leftover bean sprouts, and I hated to let them go to waste. This was a great way to use them up, as well as being a way to fill tummies up that isn’t fried, or as labor-intensive.

You do have to think a bit ahead of time when it comes to the rice. Using rice that has been chilled is key to a good fried rice. If you use fresh, hot rice – you’ll end up with a sticky ball of mess. By using cooled rice, the grains of rice stay separated – creating the perfect fried rice. I also love the addition of egg to the mix. You don’t see egg in fried rice that often anymore, and it’s something I always loved, so I knew I wanted to add that as well.

It makes a pretty large batch, enough to eat for dinner one night and a couple of extra servings for lunch. You could certainly add a protein as well, if you wanted to make it a complete one-dish meal. Shrimp or chicken are my favorites. Just saute in the pan, and remove before cooking the veggies. A favorite that is guaranteed to be made again and again. Enjoy!

Vegetable Fried Rice

2 carrots, cleaned and diced
1 cup frozen peas
1 cup bean sprouts
2 green onions, chopped
2 large eggs, lightly beaten
3 tablespoons vegetable oil
4 cups cold cooked rice
2 tablespoons soy sauce
1 tsp salt
black pepper, to taste

Heat 1 tablespoons of oil in a wok or frying pan over medium-high heat . When the oil is hot, add the eggs. Cook, stirring, until they are lightly scrambled but not too dry. Remove the eggs and set aside. Wipe pan clean with a paper towel.

Add the remaining 2 tablespoons oil. Add the carrots and the frozen peas. Cook, stirring occasionally, until tender – about 5 minutes. Add the rice, scallions, and bean sprouts. Stir-fry for a few minutes, using chopsticks or a wooden spoon to break it apart. Add the soy sauce, and toss to combine.

When the rice is heated through, add the scrambled egg back into the pan. Mix thoroughly before serving.

Singapore Mei Fun

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Singapore Mei Fun

I love making our favorite Chinese take-out dishes at home. They’re always tastier, healthier, and much easier on the old pocketbook. Jon’s favorite dish to order-out, hands down, would have to be Singapore Mei Fun. Now, I realize this probably isn’t anywhere close to the noodle dishes you’d actually find in Singpore – but let’s be honest, what comes out most Chinese restaurants in this country  actually is authentic? Am I right?

Soft rice noodles, sauteed with all kinds of crispy yet tender vegetables – and a protein if you like, all in a delicious spicy sauce chock full of curry. I’d never had it before her ordered it, he used to be a General Tso’s guy…but switched to this when he was trying to lose a little weight, and years later he’s still never gone back. I’ve almost grown to love it over my beloved lo mein noodles! Our local place always adds a scrambled egg to the stir-fry, which I feel is a great addition as it helps to soak up any extra sauce and flavor, so I added that to my at-home version too.

It turned out really great, and was a fairly quick and easy meal. I just softened the rice noodles while I was prepping the veggies (stuff I had laying around in the fridge and pantry), stirred together the spices with some soy sauce and sesame oil, and stir-fried for a delicious dinner. I sliced up half a pork tenderloin that I had from a meal earlier in the week and added it to the mix, to add a little protein – but shrimp, leftover chicken or beef would also be great. Ff you wanted to make it vegetarian try adding tofu, or even just bulking up the veggies. And by using your favorite soy sauce substitute, it’s easily gluten-free. You can also switch up the spices in a bit – adding more or less Sriracha or red chili flakes to adapt the heat to your liking. We like it pretty spicy, but I realize not all folks do.

This is one I’m definitely glad to be adding to my repertoire, as it’s a favorite of our whole family! 

Singapore Mei Fun

12 oz rice noodles
2 Tbsp vegetable oil
4 eggs, beaten
2 tsp grated ginger
2 cloves garlic, minced
1 1/2 cup shredded carrot
1 red bell pepper, thinly sliced
1 1/2 cup green cabbage, shredded
1 1/2 cup red cabbage, shredded
1 cup leftover pork, chicken or beef – sliced (optional)
1 1/2 cup bean sprouts
4 scallions, sliced

For the sauce:
1 Tbsp hot curry powder (or your favorite curry powder)
1 tsp ground tumeric
1 tsp paprika
1/2 tsp crushed red chili flakes
1/4 cup soy sauce
3 tsp sesame oil
1 Tbsp lemon juice
1 Tbsp rice wine vinegar
1 Tbsp Sriracha
1 tsp grated ginger
2 cloves garlic, minced

Soak the noodles according to the package instructions (Usually soak in hot water for 15 minutes). Drain well and set aside in the colander.

Combine all the sauce ingredients in a medium bowl, stir to combine.

Heat 1 Tbsp oil in wok over medium-high heat. Add the eggs and cook, stirring constantly, until the eggs are cooked and scrambled. Remove to a small bowl and set aside.

Add remaining oil to the wok and increase heat to high. Add ginger garlic paste, and stir until fragrant – about 30 seconds. Add the carrot, bell pepper, and cabbages to the wok. Toss using a pair of tons until starting to soften – about 2 minutes.

Add in the rice noodles, sliced meat, bean sprouts, scallions, scrambled eggs, and finally the sauce. Toss well to combine everything and cook for an additional minute.

Serve hot with additional Sriracha and soy sauce, if desired. 

Source: adapted from Messy Kitchen Stories

Greek Salad

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Greek Salad

The week before last I shared my new favorite salad dressing recipe, so I thought it was only prudent to share my favorite salad that goes with it. Greek salads are so basic, but definitely more special than your run-of-the-mill tossed green salad. There’s something about the zesty flavors of the kalamata olives and feta cheese that have always made this salad a superstar in my book.

I’ve mentioned before that one thing we have around here in our rural area is plenty of good Greek food, as several Greek families, whom are all related – relocated to our area ages ago and opened up restaurants. They take pride in always having the best ingredients when it comes to olives, olive oils, and cheeses. So, my first taste of a Greek salad was at a small place called Ocean Deli – and it’s pretty tough to beat.

Andy puts roasted green peppers on his Greek salads, and I think it really sets it apart from all the others I’ve tried over the years. So, I always add that to the ones I make here at home. I always try to stock up on good feta cheese while I’m in the big city too. You know, the variety that’s packed in brine and usually made with sheep’s milk…or at least a combination of cow and sheep’s milk. I find it’s always creamier than the other stuff. But, in a pinch – a standard supermarket feta suffices just fine.

I have been packing this salad for Jon to take to lunch at least 2 days a week for 2 years now, and he’s never gotten tired of it. I often make it for side salads as well, or even topped with some grilled chicken – it makes a delicious light meal in the warmer months. I’m pretty sure if you make it once, you’ll find yourself making it often too! A kitchen standard for sure!

Greek Salad

2 cups romaine lettuce, washed and roughly chopped
2 cups mixed baby greens, rinsed
1 green bell pepper
1/2 red onion, thinly sliced
1 cup cherry tomatoes, halved
1 cucumber, peeled and sliced
1/2 cup Creamy Feta Vinaigrette (or your favorite Greek salad dressing)
1/2 cup pitted kalamata olives
1/2 cup feta cheese, crumbled
8 whole pepperocini peppers

Roast the pepper over an open flame on a gas grill, or roast it in the broiler until the skin is nice and blistered on the outside – about 4 minutes per side. Once charred, place in a small bowl and cover with plastic wrap for 10 minutes. This “steams” the pepper, and make the skin easier to peel off. Once cooled enough to touch, peel as much as the skin off as you can. Roughly chop the pepper into bite-sized pieces.

Combine the lettuces, roasted pepper, onion, tomatoes, cucumber, and salad dressing in a large bowl. Toss to combine.

Sprinkle kalamata olives and crumbled feta cheese on top of the salad before serving. Garnish with pepperocini peppers.