Category Archives: Main Course

Tonight, was another first for me. I had managed in my 34 years on this planet to avoid brussels sprout at all costs.

Over the weekend, while shopping I saw a package of the little green orbs and decided….why not!

I stared at them in my cart during the whole shopping trip trying to think of a reason NOT to purchase them. I came up with nothing, so they came home with me. I put them in my fridge and we engaged in a visual stand-off for 4 days.

Finally, I decided today was the day! I would cook the little orbs and taste them. If I didn’t like them, it would be ok….at least I could say I tried them. If I liked them…score! A new food to add to my rotation, like the sweet potato which I had also avoided for 34 years. (No, I don’t live under a rock. I just have the eating habits of a 4yr-old when it comes to trying new things.)

Turns out….the little green orbs are really good roasted! They looked appetizing, unlike the boiled, buttered things most people think of when you say brussels sprouts. If you haven’t tried them roasted, I highly suggest it!

Tonights menu was: Teriyaki Chicken, Mashed Sweet Potato and Roasted Cauliflower and Brussels Sprouts.

Roasted Cauliflower and Brussels Sprouts
(courtesy of Vegetarian Times)

Ingredients:

• 1 medium cauliflower, quartered, cored and cut into 1-inch florets
• 2 cups (1 pint) Brussels sprouts, halved lengthwise
• 3 Tbs. olive oil
• 3 large cloves garlic, sliced as thin as possible
• 1 1/2 tsp. chopped fresh rosemary or 1/2 tsp. dried, crumbled
• 1/2 tsp. freshly ground pepper
• 3/4 tsp. coarse salt

Directions:

1. In large bowl, combine cauliflower and Brussels sprouts. Drizzle oil on top. Add garlic, rosemary and pepper and toss well. Cover tightly and refrigerate overnight.
2. Preheat oven to 450°F. Spread vegetables in single layer on large baking sheet with sides. Sprinkle with salt. Roast until vegetables are crisp-tender and beginning to brown at edges, 15 to 20 minutes. Serve hot or at room temperature.

For the mashed sweet potatoes, I just put them in the oven to roast with the chicken (which was marinated in pre-made bottle sauce I had on hand by Lawry’s)  for an hour at 350 degrees. I then removed the skin, mashed them with a fork and added some cinnamon while mashing. They were wonderful and creamy on their own with no added butter or milk.

If you are a fan of brussels sprouts, I’d love to hear how you like them prepared!

I found this recipe while searching on-line at Vegetarian Times.

It was very simple to make and everyone really enjoyed it.

Technically, I shouldn’t eat this while doing the cleanse because it contains eggs, ricotta cheese and milk, which are all animal products, but it was really yummy and overall I don’t plan on taking those items out of my daily diet forever.

Ingredients:

• 1 Tbs. olive oil
• 1 large onion, chopped
• 10 oz. button mushrooms, sliced (4 cups)
• 1 medium clove garlic, minced
• 2 large eggs
• 1/2 cup part-skim ricotta cheese
• 1/2 cup skim milk
• 10-oz. pkg. frozen chopped broccoli, thawed
• 5 sun-dried tomatoes, cut into thin strips
• 1 tsp. dried basil

Directions:

1. Preheat oven to 350F. Lightly coat 9-inch quiche dish or pie pan with cooking spray. Set aside.
2. In large nonstick skillet, heat oil over medium heat. Add onion and mushrooms and cook, stirring often, until liquid has evaporated, 5 to 7 minutes. Add garlic and stir 1 minute. Transfer mushroom mixture to prepared dish.
3. In medium bowl, beat eggs to blend, then stir in ricotta and milk. Add to mushroom mixture in dish along with broccoli, tomatoes and basil. Mix well.
4. Bake until filling is set, 50 to 55 minutes. Transfer to a wire rack to cool slightly. Cut into quarters and serve warm.

Makes 4 servings. Approx. 180 calories, 9g fat, 16g carbs, 5g fiber