It’s been a long time since my last post. Have you heard this before? My apologies again! This year has been filled with exciting changes for my family, but those also came with a much bigger time commitment. My three children are now in three different schools all over the county. They all play different sports and have different activities. I will have to learn to write my entries on an ipad so that I won’t be as horribly delinquent in the future. But this is the year of kindness, so I won’t beat myself up for not writing more often. I’ll simply get back on the wagon and move forward.
While I haven’t posted much this year, I’ve been trying recipes from other bloggers and tinkering in my own kitchen. My favorite new dinner is a recipe I found on Buzz Feed by Christine Byrne for Lighter Alfredo Pasta with Mushrooms and Spinach http://www.buzzfeed.com/melissaharrison/how-to-make-lighter-alfredo-pasta-with-mushrooms-and-spinach#.lqwRvZE5Rm. It’s quick, easy and delicious. I make it with a combination of spiralized zucchini noodles and Annie Chun’s Brown Rice Mai Fun noodles. I use low fat cream cheese too. It’s great! I also made S’mores Chocolate Fudge Bars from Cookies and Cups http://cookiesandcups.com/smores-fudge-bars/. These need no introduction. They are perfect.
At home I made Honey Balsamic Brussels Sprouts. A week after eating dinner at one of my favorite restaurants, The Cookery, in Dobbs Ferry, NY, I was still dreaming about their Brussels sprouts. Sweet, salty, crunchy, my mouth would literally start watering just thinking about these Brussels sprouts! Who talks about green vegetables with such gusto and admiration? Enough talk more action. Just make them!
1 bag Brussels sprouts, trimmed
1-2 tablespoons olive oil
Salt and pepper
3 tablespoons honey
2-tablespoon balsamic vinegar
Heat the oven to 425 degrees. Using a rimmed and lined baking sheet, rub the olive oil, salt and pepper on the Brussels sprouts. Roast for about 25 minutes or until dark and nicely browned. Transfer to a serving bowl. In a small bowl, mix together the honey and vinegar. Drizzle the sauce over the Brussels sprouts and serve hot.
*These can also be deep fried for a crunchier and more decadent sprout. Please use a splatter top, as even when seemingly very dry, these little sprouts make quite a hot mess.