Dijon-Roasted Brussels Sprouts and Potatoes

The ninth cookbook from Biggest Loser's Devin Alexander is diabetes and heart-health friendly.  Melissa's Produce held a demo and book signing event where I was introduced to Chef Devin, and I was pleasantly surprised at the flavor packed into this cookbook. 

One of the recipes featured at the tasting was Chef Devin's Dijon-roasted Brussels Sprouts.  I liked them enough to try them at home, but in true eat-like-a-five-year-old habit, I diluted the brussels sprouts a bit by adding roasted potatoes to the mix. The flavors melded perfectly with the tart balsamic and dijon mustard in the glaze.  

Chef Devin recommends roasting the sprouts spread out well on cookie sheet in a large, standard-sized oven.  I have only a toaster oven, which roasts at the same temperature but doesn't have nearly the room.  Plus, I had doubled the bulk of the product by adding potatoes.  I made double the glaze to cover both the potatoes and sprouts, then after trimming added everything to a ziploc bag and shook to coat everything well.  Then, I used a standard 9x9 baking dish in my small toaster oven, but I stirred the veggies every ten minutes and extended the roasting time to ensure that I got the proper caramelization and crispiness even though the bulk was tightly packed.  How do you add flavor to roasted veggies? 

Dijon-Roasted Brussels Sprouts and Potatoes

1 lb Brussels Sprouts
1 14 oz box Melissa's Pre-Cooked Parisienne Potatoes
Glaze:
1 Tbsp Extra Virgin Olive Oil
4 tsp Balsamic Vinegar
4 tsp Dijon Mustard
1 tsp Reduced Sodium Salt Substitute
Black Pepper to taste

Trim stems off Brussels sprouts and slice in half lengthwise.  Cut potatoes to about the same size.  Mix glaze in small bowl and whisk to combine.  Place veggies and glaze in Ziploc bag and shake to coat.  Lay veggies out on sheet pan or place in baking pan sprayed with non-stick spray or olive oil spray (propellant free).  Bake at 400 degrees for about 40-50 minutes, stirring every ten minutes, if using baking pan.  Cooking time will be less if spread out on cookie sheet.  Veggies are done when slightly brown and barely crispy.

Upcycled Grey Kitty Welcome Sign

My best friend has four or five grey cats, all with their own variations, yet all flavors on a theme.  So when I found a cute little needlepoint sign at a thrift shop, I immediately thought of her.  I had to snatch it up.  It looked very eighties, and the frame was not in great condition, but I thought I could recycle it into something neat again.

I excitedly took it apart at home, and washed the stitching in my kitchen sink in Oxyclean, hoping it would freshen it up again.  While brightened, there were still a few rust spots outside the framed area.  After cleaning the frame with as much elbow grease as the fabric, it became clear that the framing was custom, and could look great again.  Using the same frame resolved the problem of having to clean up the formerly hidden area, and it was a nice size for my friend's apartment door.  

I bought self-stick mounting board from Amazon and cut two layers, one to stretch the needlework over, and one to obscure the back of the work.  The hardest part was centering the design to the mounting board, but after a few peel-and-stick applications, I got it as true as it could be. 

I love resurrecting old stitches, appreciating all the time and love that have gone into them.  I imagine the original maker and how much they would enjoy knowing their work has had not one audience, but another new life beyond that.  Do you have any favorite heirlooms that you have stumbled across and passed along?

Parker

Percy

Gracie

Ronan

Lasagna-stuffed Acorn Squash

I wanted to do something a little special for our family's Easter dinner, but wasn't cooking in my own house.  I didn't want to leave a lot of extra groceries leftover, since it wasn't my house or fridge.  So it had to be something simple yet decadent, and made with common ingredients, but with a special flavor profile.  

I improvised, creating something with individual servings that was quite easy to make but presented well on the table:  Lasagna-stuffed Acorn Squash.  It felt elegant serving the individual portions.  It was so nice to have the colorful squash on each plate as we sat down.  And it was tasty!  The squash paired well with the cheese souffle and other sides on the table. 

What do you serve for spring holiday meals?

Lasagna-Stuffed Acorn Squash

Ingredients:
2 Acorn Squash
Handful fresh Spinach Leaves
1 sm can Diced Tomato
1 cup Shredded Italian Mix Cheese

Directions:

Slice the squash in half, scooping out the seeds with a serving spoon.  Invert the squash halves in a baking pan with about 1/4 inch of water in the bottom.  Bake at 325 degrees for about 1 hour 15 mins.  Remove from the water bath and dump out the water.  Place open side up in the same pan.  Layer spinach leaves in the hole to cover two or three layers.  Spoon out diced tomato into the hole to fill, about a tablespoon in each.  My diced tomato had oregano and basil in the can, so I did not flavor the filling - optionally you can mix Italian spices into the tomatos before filling.  Lastly, top with shredded Italian Cheeses such as Parm, Asiago, and Romano, using about a quarter cup for each half.  Broil the Squash until filling is warm and cheese melted and toasted, 10-15 minutes.