Cuisine: American

Roasted Brussels Sprouts

I’m going to guess that you, like me, see the words “Brussels sprouts”, and think “no way”. Chances are your early experiences with this lovely vegetable were of the over-boiled and under-flavored variety. Indifference is the death knell of many a vegetable, and I believe Brussels sprouts have suffered the most.

Despite my bad beginnings with this vegetable, they continued to intrigue me. If everyone hated them, I wondered, how come they were still being sold and consumed in great quantities? Shouldn’t a food that is reviled become, well, extinct? Curious, I began to explore this food.

And I am so glad I did! (And, apparently, so is my husband. I frequently catch him popping them into his mouth like they’re candy.)

Here’s the deal: Brussels sprouts should not be boiled, stewed, or otherwise cooked until mushy. Brussels sprouts must be roasted to bring out their full flavor. They don’t require much in the way of additional seasoning beyond salt and pepper. Serve hot or as part of a roasted vegetable salad.

I’m presenting two cooking options for these fine veggies, oven roasted and pan roasted. Both are equally easy — the method I choose is largely dependent upon what else I’m making that night.

Quinoa and Vegetable Stuffed Bell Peppers

Another weeknight quickie, especially if you’re using leftover quinoa (or rice). It’s a great vegetarian option that is highly flexible when it comes to ingredients. For example, instead of spinach, I’ve used dandelion greens or kale. In fact, you can mix up the ingredients all sorts of ways…to the point where instead of a bell pepper, maybe you’re stuffing an acorn or butternut squash (note: this may increase cooking time!).

Quinoa and Black Bean Cakes

Quinoa (pronounced keen-wah) is suddenly everywhere. This ancient South American grain is tasty and versatile. It cooks up just like rice*. I find that quinoa absorbs flavor really well, and I really love as a stuffing for squash and peppers.

Quinoa also makes a great vegetarian patty or cake, perfect as a base for Huevos Rancheros or an interesting side dish (maybe topped with a creamy mustard sauce?).  Quinoa and black bean cakes are a great way to use leftover quinoa, with the added bonus of tasty black beans. Adjust the seasonings in this recipe to suit your palate and goals — there is no wrong way to make these!

* Seriously, just like rice — if you’re cooking on your stovetop, it’s 2 cups water or broth to 1 cup quinoa plus seasonings (salt, pepper, cumin, or whatever you like), bring to boil, let simmer for 15 − 20 minutes; if you’re using your rice cooker, follow the manufacturer’s instructions for basic white rice.

Basic Fried Eggs

A good fried egg is one of life’s simple pleasures. And by simple, I mean it takes just a few minutes to get that egg fried. In addition to being tasty on their own, fried eggs are a key part of Huevos Rancheros (or my Quinoa and Black Bean Cakes, prepared like Huevos Rancheros) or Croque-Madames. Fried eggs are also great toppers for burgers or fried rice.

Now to the detailed ingredient list…

Basic Scrambled Eggs

When my husband was recovering from knee surgery, I made him a lot of scrambled eggs. I figured protein was important for the healing process. At first, he wondered if they were too much trouble…which was when I realized, no, scrambled eggs are no trouble at all. Yes, they take a few minutes longer than a bowl of cottage cheese, but, trouble? None at all.

Eggs are great for gluten-free breakfasts, and good scrambled eggs can be the base for other dishes. Mix in some cooked and crumbled sausage or diced spinach (or other veggies) to jazz up your basic eggs.

Macaroni and Cheese

Years ago during South by Southwest, my husband and I snuck out for a meal by ourselves. We ended up at the Moonshine Grill in downtown Austin. On the menu was an amazing macaroni and cheese with spicy green peppers. The moment we returned home, I started trying to recreate this recipe.

Over time, I stopped trying to make Moonshine’s mac and cheese, focusing instead on making my own. My ever-faithful bookclub has cheerfully (and hungrily) endured my experiments over the years, and there was only one major failure. Note to all: soymilk is not a good substitute for real milk in this instance.

You live, you learn.

From my perspective, the key to good mac and cheese is a mix of cheeses that bring appropriate meltiness and flavor. As a rule, I rely upon good old-fashioned regular milk when making my cheese sauce, but have, once or twice, tried out evaporated milk. The latter does add an interesting creaminess to the sauce…and that weird evaporated milk smell completely disappears in the sauce.

Needless to say, this recipe makes excellent leftovers. I do find that gluten-free pastas tend to absorb a lot of sauce, so I tend to go heavy on the sauce, lighter on the noodles.

Chicken, Sausage, and Spinach Lasagna

It should be obvious by now that I love meals that result in lots of yummy leftovers. Lasagna fits that need perfectly. It’s such a flexible dish — there are so many ways to make it, it can be made ahead of time and popped in the oven later, and it’s a great dish for those nights when it’s your turn to host your book club.

Because my local grocery stores don’t carry gluten-free lasagna noodles, I bought a case from Amazon.com. The price was fantastic, and knowing I have the noodles handy opens up a wide range of of possibilities…including lasagna roll-ups and cupcakes! Once you have your favorite base recipe, it’s easy to try different serving ideas.

I know that most people think of red meat sauce and loads of cheese when they think lasagna (I know I do), but this recipe takes the dish in a whole different direction. You can continue with the Italian flavor profile, mix in a little Mexican or Southwest American, or go wild with Caribbean spices. Whatever tickles your palate.