Another batch of lost photos. Although the “lost” photos from that previous post were found (!!), months after I repeated the recipe (HA!).
This time, I am not sure where the photos went, but I have an ample substitute.
Pardon my faux pas.
One of my favourite vegetables this winter (if you could not guess) were Brussels sprouts.
Recently had a hankering for a creamy, balsamic dressing. Something tangy, something sweet but creamy, too. Then I remembered I had already made such a thing: Tess’ Miso Healthy Dressing. When I went looking for my photos of my creamy balsamic miso dressing, I looked at my notes from the recipe: tossed with brown rice, roasted Brussels sprouts and white beans. No photos to be found, but I did find photos of another creamy dressing with roasted Brussels sprouts. (Yes, there were lots of roasted Brussels sprouts around here).
Brown rice and white beans are left to your imagination. However, I included them in my recipe because that’s how you assemble a meal.
In any case, do not limit this dressing to roasted Brussels sprouts. With the change in seasons, make it more spring-friendly. Take your favourite leafy green, add some chopped veggies, chickpeas or quinoa, and smother it in the dressing. Or grab yourself some Brussels sprouts and get thee roasting.
I don’t shop at the standard grocery stores. I prefer the smaller, independent ethnic grocers for my veggies and natural foods stores for my pantry staples.
However, I recently heard that Costco had some interesting foods, and sent my family searching for sprouted mixed beans. Turns out they stopped selling them here a few months ago, but my aunt spotted a sprouted rice and quinoa blend instead. Always eager to try something new, I decided to give it a shot.
Uh, let’s just say that packaged mixed grains don’t always work so well. When I’ve made mixed grain dishes before, I cook the grains separately, or add them at different times so they finish cooking at the same time. I couldn’t get the grains to be as fluffy and distinct as I am used to.. unless that is what happens after they are sprouted? In any case, the mix turned out to be a bit on the mushy side, both when I’ve made it on the stovetop and in the rice cooker. I tried to salvage the mix by introducing it into this easy skillet.
I’ve made multiple skillets before, and each time I gush over its simplicity. I swear, I wasn’t planning on sharing this recipe. It just seemed too simple, too boring and I didn’t think it would taste as flavourful as it did. The original recipe suggested throwing everything in the skillet and cooking, but I shunned a mise-en-place and threw things in as I finished chopping them. First went in the leeks, then the portobello mushrooms, next the red pepper and Brussels sprouts. Grated carrots and garlic rounded the veggies out with a sprinkle of salt and thyme. After the vegetables brown and begin to caramelize slightly, cooked grains get dumped in for a complete meal. No dressing, no broth. Thyme was the only herb but this was surprisingly flavourful. Do not discount the flavour of veggies (and garlic).
I think I may relegate my mixed grains to soups… that seems pretty foolproof. What do you think? Fan or foe of mixed grain blends?
Do you like it when I share easy, seemingly non-recipes with you?
Oops, I pulled a Joanne.
I stockpiled my winter squashes, only to discover one going moldy. Booo…. so much for hoarding my squashes until the snow prevents me going grocery shopping. One buttercup squash down but a golden nugget squash that was still fine.
This looks like a kitchen sink soup, but I was actually following a recipe! (mostly)
I have become fascinated with Ayurvedic cuisine as of late. Mainly because the recipes tend to have an Indian slant that I quite enjoy. Not hard-core, authentic, spicy curries, but milder flavourful Indian-infused dishes. Ayurvedic cuisine balances the six tastes (six rasas), sweet, salty, sour, pungent, bitter and astringent. By determining your dosha, or your main energy as per Ayurvedic tradition, you can tailor your foods to match your constitution.
I will not pretend to know much about Ayurvedic cuisine, although I did figure out my doshas: bidoshic with a bit more pitta (fire/water) than vata (air/space). I connect better with pitta-reducing recipes, which shies from heat and spice (among other things). Recipes can be modified to better balance your dosha, and these are modifications that I do instinctively: reduce chiles, omit curry paste, etc. Although my love of quinoa must be from vata because pitta precludes it!
This is an Ayurvedic winter vegetable stew that balances vata and pitta and decreases kapha. I made it more pitta-friendly by omitting the green curry paste (miso-curry soup isn’t so scary) and ground pepper and made it more Janet-style by adding adzuki beans (good for both vata and pitta). Ignoring all the dosha-stuff, I can assure you that this is a delicious stew. The main flavours are miso, ginger and dill dancing around winter vegetables like winter squash, Brussels sprouts and broccoli. Adding in the suggested green curry paste would probably make this an entirely different soup altogether, and would be more up Rob’s alley. I have yet to figure out his dosha but he definitely has less pitta!
Have you ever tried Ayurvedic cuisine? What is your dosha?
Did you catch this post yet? Why Four Workouts a Week May Be Better Than Six.
It struck a chord with me, as I stopped cycling for the winter. More is not always better.
I found it to be a well-designed study. While it investigated older aged exercise-naive women, I found it fascinating that the women doing 6 work-outs a week spent less energy overall throughout the day because they were tired and stressed form their work-outs. Instead of being invigorated by exercise, too much exercise caused them to feel like they were short on time, and became more sedentary during the day. Interestingly enough, this was shared shortly after another article talked about how models slim down for their work. Lots of intense exercise but nothing that gives them muscle definition. Egad. My advice: if you are doing a lot of exercise, eat. Fuel your work-outs properly.
In any case, let me know if you enjoy these interesting news and tidbits, even if non-food related.
For those that are here for the food: I tried something new. Roasted oranges. I often roast vegetables but not fruit (I’ve tried roasted strawberries which were very good, though). I was intrigued. I tried them but prefer juicy oranges au naturel. They had a deeper more caramelized flavour but I missed the juiciness. Try it and let me know what you think.
I paired them with roasted Brussels sprouts (which I adore) as well as red bell peppers. A creamy orange ginger dressing, a bit heavy on the vinegar, worked well with the kelp noodles (the vinegar tenderizes them nicely). Feel free to use your favourite noodle. Or try it more like my Crunchy Cabbage Salad with a similar tahini-orange dressing, my orange teriyaki vegetable quinoa bowl or a brown rice salad with roasted beets and oranges with an orange-sesame vinaigrette.
In the morning, I like to read through my blog roll. Rob and I read different blogs, so we often share fun links with each other.
I might share interesting recipes with Rob (beer-soaked fries, anyone?), whereas Rob might share interesting news. Real new like we’re losing the penny. Where was I last year when they decided that? Or not so important (but still real) news like the Toronto IKEA monkey that made front page news around Christmas (that I otherwise missed). Or the software developer who outsourced his own job to China. I think my favourite part of the detective work was documenting that he spent hours watching cat videos.
It is true: we love cat videos, too. Like this one, this one and this one. Oh, and this oldie but goodie. I liked those better than the World’s Best Cat Video, although it was still pretty cute. The top 30 cats of 2012 had some of our favourites, too, including grumpy cat! (With a special nod to #5, cat alarm cat).
OK, OK, I know I should be studying.
I have been keeping things simple in the kitchen like this easy spaghetti squash stir fry with Brussels sprouts and chickpeas. Once you’ve roasted the squash, it comes together pretty simply. An Italian spiced dish with basil lightened with lemon juice, that is really more than the sum of its parts. It has been a while since I’ve cooked with spaghetti squash. My first venture was less than stellar and it took me a while to regain my confidence. Once you get past the notion it is pasta (it isn’t), you can enjoy it as a noodly-shaped squash. Actually, if you haven’t yet watched it separate into the thin spaghetti strands, you are in for a treat. A neat trick from nature. This dish was also nice as leftovers.. booyah!
So, do you enjoy cat videos, too? Any favourites?
I don’t know about you, but sometimes I reflect on where I have been and I wonder how I managed to pull through. How did I manage to survive 4 years of medical school? Nearly 5 years of residency? Cycle between Ottawa and Kingston and back again? In the thick of it: I don’t think, I just perform.
During medical school, for the first two years, I routinely had lectures from 8am to 5pm every day, interspersed with small group sessions, anatomy labs and clinical skills workshops. Even when I go to conferences, I don’t subject myself to 9 hours of lectures in a day. It is just nuts. However, this weekend I sat through 3 days of intense review-type lectures. Rapid fast compressed learning, except it was more of a reminder of things I already knew. However, after 10 hours of lectures on Saturday, and a lengthy 3 hour drive home (thank you Toronto traffic), I was positively pooped. The next day, too. The last thing I wanted to do was to cook… it was that bad. I ended up sleeping at 8pm.
Meals stashed in the freezer are a definite boon these days. However, I find cooking therapeutic. A way to destress as I chop and julienne vegetables, stirring patiently as I saute onions or peacefully munch through the leftovers.
When I finally made it back into the kitchen, instead of reinventing the wheel, I revamped an old favourite. This is a variation of my Chinese Five Spice Vegetable and Noodle Stir Fry. Same flavours, mostly different vegetables. Turns out the original recipe called for winter vegetables like Brussels sprouts. My first incarnation included parsnips, carrots, green beans, oyster mushrooms and Swiss chard; basically the odds and ends in my fridge. This time, I included thinly sliced Brussels sprouts, enoki mushrooms, carrots and parsnips: the current odds and ends in my fridge. The hardest part is chopping all the vegetables, but a quick saute in the wok yields a flavourful meal from the Chinese five spice. I use kelp noodles, which I like in Asian stir fries, but feel free to use your favourite noodle. Gena recently wrote a great post all about kelp noodles if you have yet to try them. I am already imagining my next incarnation, likely including edamame.
Earlier this year, my cousin’s wife was trying to track down kamut, an ancient wheat. She explained to me that kamut contained less gluten, perfect for her gluten-free adventures. She searched high and low and could not find whole grain kamut. Kamut flakes and puffed kamut, yes, but not regular old kamut. Since she was hoping to get rid of gluten, I suggested not trying to track down such a hard-to-find ingredient, especially since it still contains gluten, even if it is a smaller amount.
A few days later, when I decided to reorganize my whole grains, I discovered I had kamut. Turns out I had forgotten all about it. I bought a small amount while in Calgary, since I had never seen it before. Unfortunately, while Community Natural Foods has an online store, I don’t see kamut for sale. With my curiosity piqued, I decided it was time to try out the kamut.
Nothing fancy, I opted to add it to a bowlful of roasted fall vegetables. More veggies, less grain, please.
First, the kamut. I will admit that it was nice. Similar to wheat berries, they were pleasantly plump yet their shape made it more akin to orzo. A plumpy, chewy orzo. Milder than wheat berries, I rather enjoyed them. If I had easy access to kamut, I would likely choose it over wheat berries, but since I don’t know where to replenish it in Toronto, I will just have to finish my spelt berries first. Although, I am already on a whittling of the pantry plan, where nothing is being replenished except for my easy-to-find favourites: quinoa, red lentils and chickpeas.
Next, the veggies. Delicious right from the oven, I had a hard time holding back from gobbling everything down. I loved combining the different roasted vegetables for different complementary flavours. The Brussels sprouts were earthy and crispy, contrasting the soft and sweet squash, next to the tart and juicy cranberries. The balsamic-curry dressing was not overpowering, and allowed the natural flavours to shine.
Don’t have kamut? No worries. Simply omit it or add your favourite whole grain or bean. I am thinking chickpeas or white beans would be great here.
If you do have kamut, and live in the GTA, please tell me where you found it.
When we asked my kitchen-challenged friend if we could pick up anything from the grocery store for her, she asked for Brussels sprouts.
Of all things, she wanted Brussels sprouts.
Nothing in her fridge and freezer other than drinks and some frozen dinners, and she asks for Brussels sprouts?!
She explained that she loves to microwave them and sprinkle with a bit of salt and pepper. Delicious, she assured us.
My curiosity was piqued. I will confess, I have never had Brussels sprouts. My mom doesn’t like them so she never served them. Thus, I have never eaten them.
Some people may be tempted by elaborate cakes and cookies, whereas I am in a tizzy by new vegetables. There are so many (cruciferous) vegetables I have yet to try. Today is the the day to try something new.
I noticed a trend: people like their sprouts caramelized either through roasting or pan-frying. They like to be off-set with something sweet – caramelized onions or shallots, or even dried fruit, then finished with nuts for crunch. Usually served as a side, I wanted to beef them up as a main-course salad. Enter the lentils.
I based this dish off of my Mujaddara, which is a Middle Eastern dish lentil and rice dish with caramelized onions. I replaced the rice with caramelized roasted Brussels sprouts, omitted the cinnamon from the simmering lentils and added some toasted pecans. A simple warm salad that is more than the sum of its parts. The earthy lentils lend a base of the sweet yet earthy sprouts, contrasted by the sweet caramelized onions with a crunch from toasted pecans. And the Brussels sprouts? They taste like little dense cabbage. Sweet, after the roasting. I think I’ve found a new veggie friend.