Not Yo Momma's Brussels!!

So I was home for Easter!! It was delightful. It's always delightful to be with the family.  They are fun group and I got to see cousins who were a lot of fun!!  So in my Cooking Light magazine I found a recipe that I really wanted to try but it makes so much that it was too much for me so I decided Easter would be a great opportunity to make it.  I call it "Not Yo Mamma's Brussels"  but the Magazine has a less inspired name "Crispy Topped Brussels Sprouts and Cauliflower Gratin". 

If you notice a change in background it's because I was making it at my folks house.  It's always weird cooking in someone else's kitchen.  Luckily, my dad is an amazing cook so he has everything necessary!!: )

Ingredients and Measurements:  4 cups cauliflower, 4 cups Brussels sprouts, 1/4 cup flour, 1 1/2 cup 1% low-fat milk, 2/3 cup half and half, 3/4 teaspoon salt, 1/4 teaspoon pepper, 1/8 teaspoon ground nutmeg, 4 slices center-cut bacon, 2 cups sweet onion, 3 garlic cloves - minced, cooking spray, 1/2 cup Parmigiano-Reggiano, 1/4 cup cornflake crumbs.

Preheat oven to 370 degrees.

Boil a pot of water.  Clean your veggies and cut them into bite size pieces. 

Cook Cauliflower and Brussels sprouts in boiling water for 2 minutes and drain.

Set aside.

In a bowl, mix the flour, milk, half and half, salt, pepper, and nutmeg.  Whisk it together.

Chop the bacon.  I used kitchen shears because it's easier with bacon.

Heat a large skillet over medium heat.  Add bacon to pan and cook three minutes or until bacon begins to brown, stirring occasionally.  While the bacon cooks, chop your onion and garlic.

Add onion and garlic; cook five minutes, stirring occasionally.

Stir in milk mixture;  bring to a simmer.  Cook five minutes or until thick, stirring constantly.

Remove from heat and add cauliflower and Brussels sprouts. 

Spoon into a baking dish coated in cooking spray. 

Cover with foil and bake for 20 minutes.

Meanwhile, grate the Parmesan.

Add the corn flake crumbs and mix well.

After 20 minutes, remove the veggies from oven and top with the parm/cornflake crumbs.  Preheat the broiler.

Place 5 inches from broiler and cook for four minutes or until brown and crispy.

Mmmm DELICIOUS!!!

I had to try a tiny bit before we went to the dinner.

Now, I'll be honest.  It was OK.  I'm still learning to like Brussels sprouts so too many sometimes is too much for me.  But the sauce on this is TO DIE FOR!! IT would be amazing with broccoli and cauliflower, with potatoes, with pasta.. or with anything really.  It was so freaking good.  

Now for the good news:  1 serving (1 cup) = 148 calories!! 

If you don't like Brussels sprouts, substitute any of your favorite veggies!!  The sauce is worth it!

Back on the Wagon

Well, I took my first fall... I got busy, then sick... and jelly beans are evil.  Especially the sweet tart and the starburst jelly beans... evil... just evil.

So I'm back on the wagon and I kicked it off with a delicious dinner.  Hamburger Stroganoff with Whole Wheat egg noodles and broccoli.  Below is the delightful meal!!

Ingredients:  8 oz of medium whole-wheat egg noodles, olive oil, extra lean ground beef (I used 98% lean), onion, garlic, mushrooms, flour, low-sodium beef broth, salt, pepper, reduced-fat sour cream, and dry sherry.

Start with the egg noodles.

Boil the water, salt it, and add the pasta.  I used about 1/3 of the bag.  Boil it for six minutes -- firm but done.

Drain it, rinse it with cold water, and toss it with a bit of olive oil to keep it from drying out.  I then put it on the back burner with the lid on to keep it warm.

Heat some olive oil in a pan.

Add the hamburger.  When you use the extra-lean hamburger you have to add the oil to cook it in because of the low fat content.  Olive oil is a MILLION times better for you than animal fat.

Cook it, stirring to break up the meat for about four minutes or until browned.  I like the extra-lean because it breaks up really easy.

While that's cooking, chop your onion.

The recipe calls for 1 cup of chopped onion, 1 t of garlic, and 8oz of cremini mushrooms.  I don't measure though -- so I just used half an onion and some garlic.

Stir it together and cook until the onions are translucent and the mushrooms and cooked.  I added a bit of salt and covered it so that they would sweat a bit and cook faster. 

 

Sprinkle with 2 tablespoons of flour.

 Cook for 1 - 2 minutes stirring constantly.  It cooks the flour a bit and breaks down the starches.  

It calls for 1 cup of low sodium beef broth, but I ended up adding about 1 1/4 cup.  

Bring it to a boil.  Reduce heat and simmer 1 - 2 minutes until slightly thick.  Salt and pepper to taste. Remove from heat.

Stir in 3/4 cup of reduced-fat sour cream and 1 tablespoon of dry sherry. Stir together.  

This is what it looked like.  It was so yummy!!

I also made broccoli to go with it.  

Cut it into bite size pieces and rinse.

I cooked it in the rest of the can of beef broth and about 1 table spoon of garlic.  I heated up the broth/garlic until it was slightly simmering.  Then I added the broccoli.  It gets such a BRIGHT green, it's so pretty.  I then covered it and let it cook for 4 - 5 minutes until fork tender.  IT WAS AMAZING.

It was really simple to make.  And it was SOOO good.  If I had some I would have tossed the egg noodles with olive oil and poppy seeds.  It just adds a little flavor and is very TASTY!!

Now for the good news:   Approximately 370 calories -- for the entire meal!