Tag Archives: walnuts

Leafy Brussels Sprouts with Nuts

When making Faith’s, of An Edible Mosaic, Saffron Rice I needed another side to have a filling dinner.  We didn’t have any meat or fish in our fridge, so instead I opted for a veggie side dish.

Sam and I love brussels sprouts- and this variation was a perfect way to indulge.  For those of you looking for Thanksgiving side dishes, this is definitely one to consider.  The brussels sprouts came out light, slightly sweet and a perfect pairing with this rice.  And with the leaves peeled, this gives you just a slight variation of texture, and elegance to this side dish!

Leafy Brussels Sprouts with Nuts
Adapted from: Kiss My Spatula

1/4 cup pecans, chopped
1/4 cup walnuts, chopped
1/4 cup sunflower seeds
1/4 cup dried pomegranate seeds
3 tbsp butter
1 tbsp brown sugar
1/2 tsp salt
1 lb brussels sprouts
1 tsp olive oil
1 large shallot, diced
1/4 tsp pepper
pinch of red pepper flakes (optional)

To prepare the candied nuts, mix the pecans, walnuts, sunflower seeds and pomegranate seeds with 1 tbsp of butter, brown sugar and 1/4 tsp salt in a saute pan over medium heat for about 5 minutes, or until everything is slightly caramelized.  Remove from heat and set aside to cool.

Using a small knife, cut off the brussels sprout stems, then peel off leaves.  You can discard the middle of the sprout.

Heat a large saute pan over medium heat, add the butter, olive oil and shallots.  Saute shallots for about 1 minute, then add the brussels sprouts, 1/4 tsp salt, pepper and red pepper flakes.  Gently stir the brussels sprout leaves until they are slightly caramelized and the edges begin to brown.

Once cooked, mix the brussels sprout leaves with the candied nuts in a large bowl.  Then divide the greens and serve.

Food Matters Project #29: Apples, Blue Cheese & Honey

It’s another great recipe idea from Mark Bittman’s Food Matters Cookbook.  This weeks Food Matters Project was chosen by Jessica.  Jessica’s blog is Cheese Please, check out her version of today’s dish- Cheddar Cheese and Almond Nut Balls.  Also see what other cheese recipes everyone else made: Cheese-Nut Balls.

As I’ve mentioned before, it’s a little hectic and slightly stressful around here.  So upon reading Mr. Bittman’s recipe and seeing pear and blue cheese, I decided to take this in a completely different direction.  Yes, no cheese balls- more like a perfect cheese relaxation plate!

Sam stopped by our favorite cheese store- Cowgirl Creamery, and picked up a giant block of Colston Bassett Stilton.  We had some leftover apples from the Penn Quarter Farmer’s Market, as well as some local honey.

When was the last time you had bought yourself a nice block of cheese?  Not when guests come over to serve as an appetizer, but just for yourself to indulge and enjoy?  If you can’t remember the last time- then do this tomorrow.  You will not be disappointed.  This was a wonderful way to wind down after a hectic week.

I know there are some of you out there that don’t enjoy blue cheese.  If you’re one of them- definitely grab another type that you’d prefer.  Blue cheese does have specific taste- and this tangy flavor blended well with the sweet honey and crisp fall apples.


Apples, Blue Cheese & Honey
Inspired by: Cheese-Nut Balls from The Food Matters Cookbook (pg 56)

This is more of a suggestion, rather than a recipe.  The amount of apples, cheese, honey or walnuts are entirely up to you.  You can add/swap something else, just enjoy some amazing cheese (pears, crackers).

apples, cored & thinly sliced
Stilton or any variety of blue cheese
honey
walnuts (optional)

Pour a drop or two of honey onto a slice of apple.  First sprinkle cheese onto the apple slice, then top it off with some chopped walnuts.