Autumn Bacon Brussel Sprouts

It's amazing how some things can conjure up such a vehement response. Things like okra, lutefisk, and fruitcake. Just thinking about sends shivers down your spine. yuck.

Another food that strikes fear into the hearts of many is brussel sprouts.

Most people think brussel sprouts are stinky, strong tasting, and slimy.

Well, I think I got something that will change your mind. But first let me share with you why you should try this recipe.

The first written reference to brussel sprouts was in 1587. Around this time they became popular across the Baltic countries. They are part of the same family as cabbage and broccoli. Brussel sprouts are grown in the Netherlands and Germany. California is also a large producer of brussel sprouts.

One cup of brussel sprouts has 16% of your daily fiber. It also has 273% of your daily vitamin K which is an antioxidant, an anti inflammatory, and helps brain and nerve function. It also has 161% of your daily recommended vitamin C.

Boiling removes a good amount of the anti cancer properties. However the loss of vitamins with steaming, roasting, and sauteing is minimal.

All this tells you that you should eat brussel sprouts. Now I'll tell you why you are going to want to.

This dish provides a hearty side with any kind of roasted meat. And I am telling you, it will convert even the most die hard veggie hater. The bacon adds a smoky balance to the Brussels, and the nutmeg gives a warm undertone to the dish.

Autumn Bacon Brussel Sprouts
Bacon, nutmeg, and Parmesan cheese elevate this
simple vegetable to an amazing side dish.
Serves 5

2 lbs. Brussel Sprouts, cleaned and the small leaves around the base removed
6 slices Bacon, diced
1/4 teaspoon Nutmeg
Salt
Pepper
Parmesan Cheese

1. In a large hot saute pan, cook your bacon until most of the fat has rendered out.

2. While the bacon is rendering, prepare your brussel sprouts. First, slice off the base. Second, with the base on the board run your knife through the sprout starting on the right and moving to the left. This will give you lovely little ribbons of sprouts.

3. Add the sprouts to the bacon and fat. Toss until all the brussels are coated, saute for about 5 minutes.

4. Add the nutmeg. Toss. Salt and Pepper to taste. Cook for 3 or 4 more minutes. Shut off stove.

5. When serving top with freshly grated Parmesan.

Gluten free, Corn free, Soy free Quinoa Crac an' Cheese Cakes

I normally don't give book recommendation, but I am halfway through this and it is incredible. I can't wait to see the movie!

Does anybody else ever drool over those Apple Bees and T.G.I Fridays commercials? You know the ones where they show chicken tenders, french fries, fried macaroni and cheese, and all that?

No? Nobody? Yeah, me either! I mean, really! Who thinks of that?!

Well, today I was not thinking about that fried macaroni and cheese, when i made this. Mmmkay?

Quinoa is such a versatile food. It's also packed with protein. These little babies are full of protein, and complex carbs.

I'm a big believer in beans. I regularly eat black beans, kidney beans, white beans, and pinto beans. Beans are a great source of soluble and non soluble fiber, protein, and vitamins.

Quinoa Crac an' Cheese Cakes

2 1/2 c. Water
1 c. Qunioa
1 c. Sharp Cheddar Cheese
1 15 oz can Kidney Beans, chopped slightly
Salt and Pepper
Olive Oil

1. Bring the water to a boil. Add the quinoa and simmer covered until all the water is gone and the quinoa is mushy. Remove from heat.

2. Add the cheese and salt. Stir and let sit for 2 minutes. This will help the cheese melt into the quinoa. Stir until the cheese is completely melted into, and no longer visible in the quinoa.

3. Heat a large saute pan with 2 Tbs of Oil. When hot, spoon the "Crac" into the pan. This will make 4 or 6 cakes. Flip when brown and crunchy. Serve warm.

3. Add beans and salt and pepper to taste.

Gluten, Corn, Soy Free Paillard Eggplant

Okay, before I talk about what I want to talk about today, I have a story I want to tell you all.
I was at the store last night, and as usual my cart was full of a ton of vegetables. Beets, fennel, turnips, lemons, apples, eggplant, and broccoli slaw to name a few. So I get up to the check out counter and the women ringing me up gets to the turnip and says
"What is this?"
I reply, "Oh, It's a turnip."
"Really? How weird."
And the bagger girl who is probably about my age, says "I thought beets were that shape. I don't know. I don't eat them."

So what is the moral of this story? People, take a stroll through the produce department sometime. Pick things up, smell things. You might find something delicious and learn a thing or two.

So now . . .

Eggplant.

Wait. Didn't I just give you a recipe using eggplant?!
That's true. I did.
But in my defense I do love eggplant and they are on sale at most stores right now. So technically, I am not being repetitive. I'm being current.

So, Eggplant.

Many people don't think much of eggplant. Most people don't give a fig about it's high fiber content. Or it's phytonutrient content. Or it's potassium, folate, or magnesium.

All they care about is if it is delicious. Fortunately this recipe is.

I call it Paillard Eggplant. You will see why

Paillard Eggplant

1/2 Aubergine Eggplant, peeled and sliced 1/8 inch
1/3 cup GCSD-free Mayonnaise, I use my own
2 cups Bread crumbs
1/3 cup Grated Parmesan, optional
1 1/2 Tbs Organic No Salt seasoning, this is kinda like Mrs. Dash
1 1/2 tsp Kosher Salt

1. Preheat oven to 375F.

2. Cover baking sheet with parchment.

3. Mix the bread crumbs, Parmesan, No salt seasoning, and kosher salt in a large baggie. Pour out onto a plate.

4. Spread a piece of eggplant with a thin layer of mayo, then press into the bread crumb mixture coating both sides. Place on baking sheet. Continue with the rest of the eggplant.

5. Bake for 10 minutes, flip over, Bake for about 6-10 more minutes.

I love these by themselves, but they would taste delicious dipped marinara sauce. Sort of like a deconstructed Eggplant Parmesan.