BSB Brussel Sprouts and Bacon

BSB takes on a new term for you starting now.  Talk about simple ingredients and a simple recipe.

The What's:

A few slices of bacon, cut into eights
clean fresh brussel sprouts, halved
cast iron skillet


The How's:

Begin by heating your skillet.  Chop your bacon slices into eights and begin frying.  Once the bacon is cooked, take it out of the pan and let it drain on a paper towel.

Keep the bacon fat in the skillet and place the brussel sprouts that have been halved, flat side down.  Cook for at least 12 minutes on one side so they have a nice caramelized look then flip over.  Leave cooking for another 7 minutes or until they are consistently softened.

Add cooked bacon back onto top and serve all warm.

Quinoa Black Bean Fiesta Salad

Tonight's recipe is a Quinoa Black Bean Fiesta Salad.  The link is provided here.  What a fresh way to celebrate Fajitas.  Fajitas are great.  They are versatile and you can make them work on any budget for any dietary need or preference you have.  Tonight, I am serving my family this side dish and I hope one day you will too.


The What's:


2 cups cooked quinoa
1/4 cup extra virgin olive oil
1 teaspoon ground cumin
1 clove garlic, pressed, grated or finely chopped
Juice of one lime (about 2 tablespoons)
1 teaspoon fine sea salt
1/4 teaspoon cayenne pepper (optional for heat)
1 15 ounce can black beans, rinsed and drained well
1 red bell pepper, quarter inch chopped (about 1 cup)
6 green onions, root removed, white and part of the greens chopped (about 1 cup)
1 handful of cilantro, rough chopped (about 1/3 cup)
(I omitted the red pepper and added in fresh tomato).



The How's: Prepare the quinoa (see below). I used an Inca Red Quinoa.  While the quinoa is cooking, combine the olive oil, cumin, garlic, lime, salt and cayenne (if using) together in the bottom of a large bowl to let the flavors marry while you chop the veggies. Rinse and drain the black beans, then chop the green onions and whatever other veggies sound good to you.  The author suggests, to cut the peppers and onions about the same size as the beans.  Add the cooked quinoa, beans and veggies to the bowl and gently fold it all together with the dressing. The quinoa can be warm, room temp, or cold when you make the dish. Regardless, I suggest letting it chill in the refrigerator at least 30 minutes to let the flavors come together. It tastes best served room temperature or chilled.

If you are interested in this recipe please see what tips the author and chef give by clicking this link.

Arriba!

-Enriching Ego

Roasted Garlic Parmesan Broccoli

It's a Monday and meatless or not in your house, 

here is a great side dish that can quickly become an entree. 

Roasted Garlic Parmesan Broccoli 

Yum! 

Today we have Roasted Garlic Parmesan Broccoli and while it is simple in recipe, it's just as tasty.

Simple:

4-5 Broccoli Crowns, or as many as your family will eat
1/2 C Egg Whites
Tamari Sauce
Parmesan Cheese, the fresh kind

Preheat your oven to 400 degrees.  Cover your baking sheet in parchment paper.   Cut and clean your broccoli.  Place broccoli in a large mixing bowl. Pour egg whites over the broccoli.  This doesn't turn your broccoli white like a scrambled egg, but it helps the seasoning stick to the vegetable.  Add two Tablespoons of Tamari Sauce, and grate fresh cheese into the bowl and toss.  Place all of the broccoli onto the parchment lined baking sheet.  You know your own taste and preferences so don't hesitate to add pepper, or chili pepper flakes or heck, more cheese!

Cook for 15 minutes then flip them over.  Let cook for another five minutes then remove from oven.  Add a little more grated cheese and serve hot.

I really hope you try this.  I wouldn't steer you in the wrong direction on this gluten-free side dish.

Roasted Garlic Parmesan Asparagus

Super Simple Side

Preheat your oven to 400 degrees.  It's time to eat.  I had a bag of asparagus' that were a prime target for a new recipe.  With a quick glance, I decided on a Roasted Garlic Parmesan Asparagus.  

Folks, this recipe is super simple.  I had a large bag of asparagus, probably two dozen spears at least.  

I am sharing this recipe courtesy bobbiskozykitchen.com

Here it is folks:

1lb of Asparagus, 4 cloves of garlic (I used the pre-minced kind), 2TBSP of Olive Oil and 1/2C Freshly grated Parmesan cheese.

Once you have washed your Asparagus, cut the ends off because if you cook them without cutting them they taste like cardboard.  What a waste.  Anyways, throw the asparagus into a large bowl, combined the other ingredients into the bowl and toss them so everything is coated.  Place them on a cooking sheet and roast them for 15 minutes.  Toss them around and continue to bake for another 10 minutes, if you like them crunchy check them after a total of 20 minutes.  

Enjoy these!

-Enriching Ego