Brussels sprouts...Little Cabbages

Little cabbages - that's what I used to call Brussels sprouts. To my child's eyes that is what they looked like. To my adult eyes, that is still what they look like.  Brussels sprouts and cabbages are different plants, but part of the same family. Guess I wasn't too far off.

Until recently, Brussels sprouts were not readily seen. Maybe only grandma was eating them. Lately, they are everywhere. The internet has tons of recipes for Brussels sprouts. You would think we discovered Brussels sprouts.

Brussels sprouts are believed to have been cultivated in Italy during Roman times.  Brussels sprouts that we are familiar with were first cultivated in Belgium as early as 1587 and were introduced in the US in the 1800s. Okay, so we didn't discover Brussels sprouts, but we can still enjoy them.

I like Brussels sprouts. (If you like them, it's okay. You can admit it.) My love of Brussels sprouts has me looking for new recipes. For this posting, I found recipe on the California Almond Board and changed it to make it more Midwestern. Below is my version. But please feel free to try the recipe as the almond board intended it. My goal is that everyone eats good food. Use a recipe as a starting point. Changing it to fit your taste is perfectly fine.
 
Brussels sprouts Salad

Serves 8.
 
Ingredients:
12 ounces Brussels sprouts
½ cup slivered almonds
1 large firm pear
¼ cup finely chopped red onion
½ cup seedless red grapes, halved
⅓ cup dried cranberries

Dressing:
2 Tablespoons extra virgin olive oil
3 Tablespoons apple cider vinegar
1½ Tablespoons sugar
½ teaspoon salt
¼ teaspoon red pepper flakes

Directions:

1. Wash Brussels sprouts. Remove damaged outer leaves. Slice Brussels sprouts very thinly. Set aside.

2. Toast almonds in a 300°F oven for about 10 minutes or until lightly browned. Set aside.

3. Wash and chop the pear. In a large bowl, combine pear, onion, and grapes. Set aside.

4. In a large saucepan, bring about 4 cups of water to a boil. Add ½ teaspoon salt. Add Brussels sprouts and cook for about 2 minutes. Add cranberries during the last 30 seconds. Drain. Add cold water to cool. Drain thoroughly. Add to pear mixture along with the almonds.

5. In a separate bowl, combine dressing ingredients. Pour over Brussels sprouts. Stir to combine.

Healthy Holiday Sides - Wheatberry Salad

I first tasted wheat berry salad at a local foods luncheon.  I loved it so much that I purchased a bag of wheat berries without even knowing how to make the salad. 

I still don't have a 'real' recipe for wheat berry salad.  I have come to think of this salad the same way  I do a lettuce salad.  The wheat berries serve as a base, like lettuce.  I build the salad from there.  Wheat berries tend to be very chewy.  So I add something crunchy like nuts.  I also like dried cranberries for more texture and color.  Unpeeled apples add more flavor and a little moisture.  Depending on the time of year, you can mix and match your ingredients.

Here is my version of wheat berry salad.

Wheat Berry Salad

Serves 6 to 8.

Ingredients:
1 cup wheat berries
3 cups water
1 teaspoon salt
⅓ cup orange juice
⅓ cup dried cranberries
1 large apple, unpeeled and diced
½ cup walnuts or pecans, toasted
3 Tablespoons red wine vinegar
3 Tablespoons extra virgin olive oil
¼ teaspoon salt
¼ teaspoon black pepper

Directions:
1.  Sort through wheat berries and discard any stones.  Rinse well under cool running water.  Place in a medium sauce pan.  Add water and salt.  Cover and bring to a boil. 

2. Reduce heat and simmer for about 1 hour, stirring occasionally.  Drain. 

3.  Combine orange juice and dried cranberries in a small bowl.  Let stand for 15 minutes.

4.  Combine wheat berries, apple and nuts in a large bowl; stir gently.  Drain the cranberries, reserving the juice.  And cranberries to wheat berry mixture.

5.  Whisk together the orange juice, vinegar and oil in a small bowl until combined.  Season with salt and pepper.  Pour over salad and stir gently to coat.  Refrigerate for at least 30 minutes.  Serve cold or at room temperature.

What's In My Lunch Box?

School is now into it's third week and I need to break out of my yogurt and granola rut.  Not that I think yogurt and granola are bad, but sometimes you just need something new and different.  So this week, I decided to go outside of my normal lunch.  I decided to try an old favorite, Waldorf salad, with a new twist.  I started with a recipe in one of my favorite cookbooks, Food to Live By and decided to add my own twist to it.  I started by adding rotisserie chicken, so it's off to a headstart already.  I used dried cranberries instead of raisins.

So here is my version of Chicken Waldorf Salad.  Make this and you will not be trading your lunch with little Billy.

Chicken Waldorf Salad

Serves 4.

Ingredients:
⅓ cup plain yogurt or sour cream
⅓ cup mayonnaise
1 Tablespoon Dijon mustard
½ teaspoon honey
2 cups shredded, cooked chicken (rotisserie or leftover)
1 small apple, chopped
½ cup dried cranberries
½ cup walnuts
½ cup thinly sliced celery
1 bag (3 ounce) spring greens

Directions:
1.  In a small bowl combine yogurt or sour cream, mayonnaise, Dijon mustard, and honey.

2.  In a medium bowl combine chicken, apple, cranberries, walnuts and celery.  Stir to combine.  Add dressing and toss to coat. 

3.  Serve salad on top of spring greens.

Cranberries, Minus the Can

I grew up eating canned cranberry sauce.  You opened the can and out it popped.  We will always have a can of cranberry sauce on the holiday table.  Otherwise, someone in the family will be sitting before a jury. 

Now that my tastebuds have grown up, I've come to enjoy making my own cranberry sauce.  It's not that difficult, cranberries, sugar and water. (For exact amounts, check the package of fresh cranberries.)  Cook until the cranberries pop.  Refrigerate and the mixture becomes thicker as it cools. 

One of my favorite recipes for cranberries came from a friend.  It is a little beyond the basic cranberry sauce, but a nice addition to the holiday table.

Winter Fruit Bowl

Ingredients:
4 medium grapefruits
1 cup sugar
½ cup orange marmalade
2 cup fresh cranberries
3 medium bananas

Directions:
1.  Peel and section grapefruit, discard the white inner membranes.
2.  Combine cranberries and one cup of water, cook until the skins pop.  Add sugar and marmalade.  Heat to boiling. 
3.  Remove from heat.  Add grapefruit, cover and chill.
5.  Just before serving, slice bananas and stir into sauce.

The original recipe states that it serves 10 people.  However, at my dinners it serves at least 15 people.

I have made this sauce several times and find that even those who like the canned stuff also like this dish.  In addition to turkey, it pairs well with pork. 

Cranberries are also good at other times of the year.  Purchase an extra package or two.  Sort and remove the bad berries.  Wash and freeze until ready to use.  For additional recipes, check out Ocean Spray website.