Monthly Archives: January 2014

2 yummy veggie dishes

Roasted Sweet Brussels Sprouts and Grapes

4 to 6 Servings

2 to 3 lbs. Brussels sprouts, trimmed and halved

1 lb. red or purple grapes

¼ cup olive oil to coat

Kosher salt and freshly ground black pepper to taste

2 tsp. garlic powder, plus more to taste

1 cup grated Parmesan (or other hard, salty cheese) (omit for paleo)

• Place a rack in the center of the oven and preheat to 450 degrees.

• Toss sprouts and grapes in a large bowl with olive oil, salt, pepper and garlic powder. Spread in a single layer on baking sheet.

• Roast 20 minutes. Stir, then roast approximately 20 more minutes, until brown and caramelized.

• Sprinkle the cheese on top of the mixture, lower the oven temperature to 425 degrees, and continue to roast 5 to 10 minutes until the cheese is melted. Serve warm.

- See more at: http://www.saucemagazine.com/blog/?p=34229#sthash.15ZSZbhC.dpuf

Garlic Rubbed Roasted Cabbage Steaks. If you love cabbage, you are going to freak out about how good this is. Now, if you are on the fence about cabbage, you need to try this because this might be the recipe that converts you to a cabbage lover. This is a simple side dish worthy of a dinner party and couldn’t be easier to make. Four ingredients, a couple of minutes to prepare and toss in the oven for an hour. Ingredients 1 (approx 2lb) head of organic green cabbage, cut into 1″ thick slices 1.5 tablespoons olive oil 2 to 3 large garlic cloves, smashed kosher salt freshly ground black pepper spray olive oil OR non-stick cooking spray Instructions: 1. Preheat oven to 400F and spray a baking sheet with non-stick cooking spray. Pull outer leaf off cabbage (it’s usually dirty and nasty looking), cut cabbage from top to bottom (bottom being root) into 1″ thick slices. 2. Rub both sides of cabbage with smashed garlic. 3. Use a pastry brush to evenly spread the olive oil over both sides of the cabbage slices. 4. Finally, sprinkle each side with a bit of kosher salt and freshly cracked black pepper. 5. Roast on the middle rack for 30 minutes. Carefully flip the cabbage steaks and roast for an additional 30 minutes until edges are brown and crispy. Serve hot and Enjoy!

CHOCOLATE CHILI FROM WELL FED/THE CLOTHES MAKE THE GIRL

Seriously YUMMY. We served it over zucchini noodles and also over sweet potato noodles. YUMMY and so easy!

CHOCOLATE CHILI FROM WELL FED/THE CLOTHES MAKE THE GIRL

Ingredients:

2 tablespoons coconut oil

2 medium onions, diced (about 2 cups)

4 cloves garlic, minced (about 4 teaspoons)

2 pounds ground beef

1 teaspoon dried oregano leaves

2 tablespoons chili powder

2 tablespoons ground cumin

1 1/2 tablespoons unsweetened cocoa

1 teaspoon ground allspice

1 teaspoon salt

1 can (6 ounces) tomato paste

1 can (14.5 ounces) fire-roasted, chopped tomatoes

1 can (14.5 ounces) beef broth

1 cup water

Directions:

1. Heat a large, deep pot over medium-high heat, then add the coconut oil. When the oil is melted, add onions, stir with a wooden spoon and cook until they’re translucent, about 7 minutes. Add the garlic and as soon as it’s fragrant, about 30 seconds, crumble the ground meat into the pan with your hands, mixing with the wooden spoon to combine. Continue to cook the meat, stirring often, until it’s no longer pink.

2. In a small bowl, crush the oregano between your palms to release its flavor, then add the chili powder, cumin, cocoa, allspice, and salt. Combine with a fork, then add to the pot, stirring like you mean it. Add tomato paste and stir until combined, about 2 minutes.

3. Add the tomatoes with their juice, beef broth, and water to the pot. Stir well. Bring to a boil, then reduce the heat so the chili enjoys a gentle simmer. Simmer uncovered for at least two hours. Do not skimp on the simmer! Serve in deep bowls with big spoons.

Variations:

Try a meat combo by mixing ground beef with ground turkey, pork, or bison.

Make a double batch and freeze half so you have chili-on-demand.

Top with sliced olives, diced onions, and/or avocado slices.