My favorite broccoli salad recipe has been updated with new pictures May 2016 as part of the #ThrowbackThursday photography project, where I add new photos to already delicious recipes!
Today is my ninth wedding anniversary and I’d like to share with you all the most romantic recipe of all… my favorite broccoli salad recipe. Broccoli is very romantic. (more…)
I think I have more Brussels sprouts recipes on this blog than any other single ingredient. I know it’s definitely the most frequently featured vegetable, but I’ve always roasted it or cooked it in some way, and this time I didn’t, so it’s different enough to merit ANOTHER Brussels sprouts post. Brussels sprouts are wonderful in any season, even when you can’t bear the thought of turning on the oven. They’re versatile like that. (more…)
This Meyer Lemon Green Beans recipe has been updated with new photos as part of the #ThrowbackThursday photography project. We enjoy this recipe so much as a quick, healthy side dish alternative to heavier green bean casseroles.
I distinctly remember the texture of cold cream of whatever soup in the green bean casserole that came with the Thanksgiving dinners my mom would order at the grocery store. I promise we warmed them, but there were always leftovers and I have a habit of testing dishes cold and deciding if I really like them partially based on their texture at the one temperature most dishes are not designed to be served. That particular green bean casserole just didn’t make the cut.
I’ve had great green bean casseroles since then, but they’re clearly not an every day dish. Usually loaded with butter and other fats, it’s just not something I really want to put on our family table more frequently than say, Thanksgiving. That meant that green beans were not frequent guests at our dinner table, and rather under appreciated by me until a few years ago. I really love the flavor of green beans, they’re delicious! A little sweet, crunchy, a bit earthy, it’s just nice, and a flavor that deserves to be complimented and celebrated. (more…)
Iiiiiiiiiiiiiiittttt’s BACON! Well, partially. The other day at the grocery store I spied beautiful stalks of Brussels sprouts and I *needed* it. There may have been a victory dance involved, and I immediately started plotting which of my usual go-to recipes I would make. But then the days passed and I never had the opportunity to make the sprouts for lunch, the only meal for which the Godfather (also resident hater of the Brussels sprouts) is not typically home. Sprouts for dinner it was, and so I set out to create a recipe I thought he would enjoy. Enter bacon.
Most carnivores like bacon, and I figured that combining a strong/sweet acid like a good balsamic vinegar and the salty fat from the bacon with the meaty-green/earthy flavor of the Brussels sprouts would be just the thing.
I’d never made an entire stalk before, and it’s not required for this recipe. I’m not sure I would make the stalk again just because it sat on the pan rather awkwardly, but I did get more sprouts out of the stalk then I would out of a pint container, so maybe? But I can get more onto a pan if I don’t use the stalk, so if I’m doubling to make for a crowd, then definitely no stalk. If you plan to make this with “shucked” Brussels sprouts, I would just lay the bacon strips on top, covering as much surface area as possible. I would also recommend using a good quality aged balsamic. They’re not expensive, and because they add so much flavor to the dish, the quality will shine through.
If you plan on making this clean eating (no sugar), be sure to use the sugar-free bacon. It’s usually labeled as paleo-friendly and I found some locally (Northern Virginia) at Whole Foods and a butcher in Ashburn.
And if you’re wondering about the Godfather’s verdict… he loved them! I got the approval to make them again. Yippee!
Bacon Balsamic Brussels Sprouts
Author: Goodie Godmother
Recipe type: Vegetable
- 1 stalk Brussels sprouts (or about 1.5-2 lbs)
- 6 slices thick cut bacon
- 2 tbsp olive oil
- 2-3 tbsp good quality balsamic vinegar
- salt and pepper to taste
- Pre-heat your oven to 400
- Thoroughly wash and pat dry the Brussels sprouts, removing any obviously dead leaves.*
- Wrap the stalk in bacon, laying each strip of bacon diagonally so as to cover the most area. Drizzle the olive oil over the sprouts to coat.
- Roast 35-45 minutes until the sprouts are easily pierced by a fork. Turn the stalk halfway through. The bacon will fall off, its okay, just drape it over the stalk again as best you can (it doesn't have to be perfect).
- When the sprouts are done, remove from the oven. Remove the bacon and cut into small pieces. Set aside.
- Trim the sprouts from the stalk and place into a large bowl. Add the bacon and balsamic, toss to coat. Add salt and pepper to taste. Serve warm.
*If you have a stalk, but would rather not roast on the stalk, trim off the Brussels sprouts at this time.
The lazy clean eater? We are All About That here. If I can skip steps in my healthy recipes to save time in the mealtime dash to get food on the table before the tiny tyrant in the house has a meltdown, I’m doing it. This is actually why I hadn’t posted a veggie flat bread-pizza crust-tortilla-whatever recipe on the blog yet. Most of them seem to require that you pre-cook the vegetables, let them cool, then move on. Ain’t nobody got time for that!
This recipe happened kind of accidentally, because I originally intended to make the Oven-Roasted Cauliflower Rice on The Clothes Make the Girl but the Godfather got to talking about using our ground beef on flat breads instead of making a picadillo-type dish to serve over “rice” (a Cuban ground beef dish) and so I had to change plans halfway through. The cauliflower had already been run through the food processor, so there was no going back and steaming there (as if!), and I wasn’t going to make the rice and then make the flat bread “crusts”.
So… I added an egg or two, a little almond meal to absorb the excess moisture from the cauliflower, some salt and garlic powder and voila! Dinner, and an Instagram post that got way more attention than I anticipated on my personal Facebook page, which is where I share most of my blog-related instagram pictures for some reason instead of the official blog page.
Anyway, after a few people requested the recipe, I realized I should probably go ahead and put it on the blog. What I like about these flatbreads is that they really do offer a great low-carb substitute to rice or traditional tortillas/crust breads and they take much much less time to make. Because I don’t remove all the moisture and add a little fat with the nut meal, they bend a little and will usually hold their shape if sliced into pizza pieces. I broke part of a flat bread into baby-sized bits and my 10-month-old daughter ate it up.
They will keep a few days in the refrigerator if stored properly. I store mine in a reusable container with pieces of parchment paper layered in between to prevent sticking and absorb any moisture drawn out by the refrigerator. I reheat in the oven if I want to be able to pick up pieces to eat like pizza, or in the microwave if I’m going to use a knife and fork.
Cauliflower Flatbread for the Lazy Clean Eater
- 8 cups cauliflower florets
- 2 eggs
- ¼ c almond meal
- 1 tsp salt
- ½ tsp garlic powder
- Preheat your oven and baking stone or baking sheet to 475 F.
- Place cauliflower in the bowl of a large food processor and pulse 8-10 times until the cauliflower is in rice-sized pieces.
- Add both eggs, the almond meal, salt, and garlic powder.
- Pulse 3-4 more times until the ingredients are well incorporated.
- Remove your preheated baking sheet or stone from the oven (be careful it will be HOT) and cover with parchment paper.
- Measure out flat breads using a level ½ cup scoop and flatten with a spatula to ¼" thickness. Work in batches if you can't fit them all on the sheet.
- Bake for 15-18 minutes until edges are slightly brown. Allow to cool on the pan for 5-8 minutes before carefully removing to plates or a wire rack.
- Top as desired and serve warm.