Monthly Archives: October 2012

roasted brussels sprouts with bacon


Thanksgiving weekend was a bit of a bust over here. My eldest was recovering from some weird virus that knocked him on his butt for over a week and my youngest ended up with pneumonia. Fun times in our household. “Mayhem” for sure.

I ended up having the time to roast a ham on Monday and decided to be adventurous and cook Brussels sprouts for the first time. “What?!” you say, “You’ve never cooked Brussels sprouts?”  No, my dear friend. I have never cooked Brussels sprouts until this weekend. My memories of these little cabbage-like vegetables are not fond. I grew up being forced to eat tough, bitter… almost “green” tasting ping-pong balls and have shied away from them ever since. In an attempt to bring a more varied selection of vegetables into the house, I stood in front of the produce section and hum’ed and haw’ed.  I decided to give these little suckers another try.

When I got home, I went on an intense internet search to find a way to cook the sprouts in a palatable way. I stumbled upon a recipe that called for roasting them  – and I love most ALL roasted vegetables – with BACON! I was sold. This was the recipe I was going to try.

Roasted Brussels Sprouts with Bacon

1 ½ lbs Brussels sprouts
2-3 tbsp olive oil
4 slices bacon, sliced
Salt and pepper, to taste
Drizzle of Balsamic vinegar

Preheat the oven to 400C.

Remove the outer dark green leaves of the Brussels sprouts, exposing the lighter green beneath. Trim the stems and cut in half.

Toss the sprouts in the olive oil, salt and pepper. Lay them out in one layer on a foil-lined baking sheet.  Sprinkle the diced bacon over the Brussels sprouts.

Bake for 30-35 minutes, rotating and flipping the B&B (Brussels sprouts&Bacon) every 10 minutes.  Everything should be roasted nicely and caramelized.  Drizzle with some balsamic vinegar to finish the dish (optional… but yuuuuummy!)

I’m extremely glad I tried this recipe. Everyone enjoyed it and it was relatively simple to prepare. I’m sure it will be making its way into the rotation very soon!

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pumpkin pie pancakes


More fall flavours! I’m a little obsessed. Thankfully, I can get away with it this time of year without appearing too unstable! I had some leftover pumpkin puree in the freezer and decided to try my hand at a recipe pumpkin pie pancake recipe I came across! And yes, they were as delicious as they sound!

Pure pumpkin deliciousness! I was well-behaved and did not top my pancakes with whipped cream which would have been utterly decadent. The recipe called for some vanilla yogurt, which I didn’t have on hand, and maple syrup. I opted for a pat of butter and some syrup. They were still great! Very filling yet still light and fluffy. I’ll certainly be making these again.

Pumpkin Pie Pancakes
1 cup whole wheat flour
1 cup all-purpose flour
1 1/2 tsp baking powder
1 1/2 tsp pumpkin pie spice mix
1/2 tsp baking soda
1/2 tsp salt
1 can evaporated milk (I used skim evaporated milk)
1 cup pumpkin puree
1/4 cup brown sugar
2 eggs
2 tbsp butter, melted
1 tsp vanilla extract

Preheat your pan or griddle to medium heat. Combine all the dry ingredients in large bowl. Stir together all the wet ingredients in a separate bowl. Add the wet ingredients to the dry, until just combined. Spoon batter onto griddle in 1/3 cupfuls and spread out to 3-4 inch diameter pancakes. Cook about 2 minutes per side, until cooked through These pancakes are dense and take a bit longer to cook than your standard pancake. Top with vanilla yogurt and maple syrup.

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