Though it is still fairly warm where I am, I have been craving comfort food lately. Creamy casseroles, potatoes, lots of pasta and generally everything I don’t need to be eating after spending the year trying to lose weight. I know it’s just a phase, but I’ve been very, very bad the last few weeks. (There may have also been some chocolate involved but I’m pretty sure that doesn’t count since it was on the weekend.)
Since the week before Christmas isn’t the time to make any sweeping dietary changes, I decided that I am just going to make an effort to eat more vegetables. You know, WITH my cheesy comfort food.
These little guys were really fun and the family enjoyed the new twist on quinoa.
Ok, I just lied. I enjoyed it. The hubs enjoyed it. The kids though the “baby cabbages” (as I tried to sell them) were stinky. Next time I’ll try a little maple syrup to see if I can sweeten them up and try to convince them again.
Ok, I am off to go pick up my new Pizzelle maker from the UPS store. Alex wants this cake for his birthday but I can’t find the Pizzelle cookies here so I am making them. The things we do for our kids! 🙂
- 2 tablespoons extra virgin olive oil
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon caraway seeds, toasted lightly and crushed
- 1/2 teaspoon sea salt
- 1/2 teaspoon fresh ground black pepper
- 1 lb Brussels sprouts, ends trimmed and quartered
- 1 tablespoon unsalted butter or Earth Balance
- 1 tablespoon extra virgin olive oil
- 1/2 cup cooked quinoa
- 1/2 cup quinoa flakes
- 1/4 cup chopped walnuts
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
- In a large bowl whisk together oil, mustard, worcestershire, caraway seed, salt and pepper. Add brussels sprouts and toss to cover. Spread in a single layer on the baking sheet. Roast until barely tender about 22 to 25 minutes.
- Meanwhile, make the topping by lining a plate with paper towels. Place quinoa and quinoa flakes in a food processor and pulse until crumbly. Heat oil and butter over medium high in a medium skillet until butter has stopped foaming. Add the quinoa mixture and toss to coat. Reduce heat to medium and add walnuts. Salt and pepper to taste and cook for 4 to 6 minutes, stirring constantly. Transfer to paper towels.
- Transfer Brussels sprouts to a serving bowl and season with salt and pepper. Sprinkle crumbs over sprouts just before serving.