Not exact matches
Typically, I'm a cheese and pepperoni girl but topping Naan
bread with ricotta cheese, roasted
brussel sprouts, crispy prosciutto, and drizzling the top with honey was just out of this world.
Currently, it's this chickpea salad sandwich from Olives for Dinner on Ezekiel
bread with lettuce and tomato, accompanied by a side of roasted
brussels sprouts.
Cheesy quinoa, nutty roasted
brussels sprouts, and crispy
bread crumbs on top.
How am I to cook all my sweet potatoes,
breads,
brussels sprouts and pies and umm the turkey?!?! Thinking I better go buy a whole lot of crockpots.
I made
breaded maple glazed roasted
Brussels sprouts for the blog and nibbled on a few cups of those after I took pictures of them.
We had phyllo wrapped asparagus (a la Paula Dean... no shame here), pancetta - gruyere sweet potatoes (probably MVP of the meal and also most likely to give you a heart attack but totally worth it), sourdough
bread stuffing,
brussel sprouts with pancetta (yes, that's the second time I've said pancetta... again, no shame), and my creations, pear - pomegranate - goat cheese - pecan salad (duh), and my quinoa risotto.
I served these with roasted
brussels sprouts and cauliflower (simply roast them in olive oil and sea salt on 375 for about 45 minutes, tossing them every 15 minutes until crispy and delicious), but I recommend serving them with some creamy mashed potatoes or egg noodles as well (or even some crusty French
bread) to mop up that delicious spicy - savory - chocolate - chile - wine sauce.
Here's what I am making for my side dishes this year: Roasted carrots with mustard, glazed
brussel sprouts and apples in brown butter and cream and roasted cauliflower with gremolata
bread crumbs.
ingredients
BRUSSELS SPROUT AND MUSHROOM STUFFING 4 tablespoons unsalted butter (plus more for greasing) 8 cups sourdough
bread (medium dice) 1/4 cup olive oil (divided) 1 cup onions (peeled, finely diced) 1/2 cup celery (finely diced) 1/2 teaspoon celery seeds 2 cups
Brussels sprouts (thinly shaved on a mandoline) 4 cups mixed mushrooms (stems removed, sliced) 2 cups chicken stock 2 large eggs (slightly beaten) 2 tablespoons parsley (finely chopped) Kosher salt and freshly ground pepper (to taste)
Even though I'm cooking for one, I made a massive corned beef... Naturally, my latest staple developed from my leftovers: Corned Beef Reuben on pumpernickel
bread, with thinly sliced sauteed
brussels sprouts in place of sauerkraut, and melted Swiss.
Place the
Brussels sprout leaves in a large bowl along with the toasted
bread, apples, dried cranberries & blueberries, shallots, walnuts, Manchego and chives.
In this winter version, tomatoes are replaced by
brussels sprouts and apples, and the fruit - filled
bread known as panettone stands in for the country loaves.
Harvest Vegetables and Other Sides Coriander and Cumin - Glazed Carrots Buckwheat - Honey Seared Carrots Glazed Carrots with Mint and Preserved Lemon Honey - Almond Acorn Squash Butternut Squash Tagine Parsley - Garlic Spaghetti Squash
Breaded Lemon - Coriander Acorn Squash with Marinara Sauce Roasted Squash with Parmesan - Parsley - Garlic Crumble Braised Apple - Caraway Cabbage Maple and Ham Braised Cabbage Lemon and Parsley Potato Salad Smoked Paprika Roasted Potatoes Mashed Sweet Potatoes Roots O'Plenty Maple and Rutabaga Gratin Magical Root Vegetable and Maple Gratin Charred
Brussel Sprouts and Broccoli Ginger - Lemon
Brussel Sprouts Bacon and Apple Braised Greens Maple - Sauteed Sweet Potato Greens Butternut Squash and Kale sautéed with Black Olives and Garam Masala Pumpkin Mac n» Cheese with Caramelized Apples, Onions and Sage
Oh, and while its unrelated, I also made your
brussels sprouts (the one with the meat and butter and
bread crumbs and other general deliciousness?).
We made the
brussel sprouts, autumn millet bake, vanilla sweet potato mash, asparagus
bread pudding, cheesy potato spoon
bread and the butternut squash tart from your site.
Roast beets, carrots and
Brussels sprouts for a rainbow - colored vegetable dish that's as enticing as the stuffing, cranberry sauce and other
bread - based sides.
I made mine with rye
bread dressing, my leftover green beans, mushrooms,
Brussel sprouts, sweet potatoes and ham.
Brussels Sprouts: Take that cup of
bread cubes you set aside and pulse in a blender or food processor to make 3/4 cup coarse breadcrumbs.
FISH & CHIPS bicky sauce & malt vinegar — 16 MAMA»S TAMALE PIE guajillo and ancho chicken chili, toasted cumin, cheddar cheese & cornbread crust — 14 GREEK TURKEY PITA flat
bread, tzatziki sauce, spinach, tomato, olives & feta w / fries or quinoa salad — 13 JUMBO LUMP CRAB CAKES garlic aioli & oven roasted
brussels sprouts — 24 PORK & GREENS braised kale with bacon aioli & crumbled cornbread — 15 CENTER CUT RIBEYE hand cut steak, local butter & wild arugula — 28 SHRIMPS & GRITS grilled rosemary shrimp, cauliflower «grits» & green chile cream — 17 CRISPY QUAIL & HOT CAKES two chickpea crusted quail, scallion pancakes & chipotle syrup — 22
cornbread millet muffins rosemary + roasted pumpkin foccacia poblano cornbread stuffing mushroom stuffing made with gluten - free
bread gluten - free
bread stuffing with
brussels sprouts, broccoli, leeks, kale, and sage from scratch
bread stuffing muffins seeded millet
bread [pictured]
In 1975, Rowland Philips compared Seventh - Day Adventists physicians, who do not eat meat, with non-Seventh Day Adventist physicians, and found that the vegetarian doctors had higher rates of gastrointestinal and colon - rectal cancer deaths.10 National Cancer Institute data show that Argentina, with very high levels of beef consumption, has significantly lower rates of colon cancer than other western countries where beef consumption is considerably lower.11 A 1997 study published in the International Journal of Cancer found that increased risk of colon and rectal cancer was positively associated with consumption of
bread, cereal dishes, potatoes, cakes, desserts and refined sugars, but not with eggs or meat.12 And a 1978 study published in the Journal of the National Cancer Institute found no greater risk of colon cancer, regardless of the amounts of beef or other meats ingested.13 The study also found that those who ate plenty of cruciferous vegetables, such as cabbage,
Brussels sprouts and broccoli, had lower rates of colon cancer.
You'll eat plenty of oily fish (salmon, mackerel, herring), leafy greens (cabbage,
brussels sprouts, kale), game meats, rye
bread and other whole grains, berries and low fat dairy products.
Best carbohydrate sources for healthy meals are: vegetables and fruits (preferably low glycemic and organic: spinach, kale, collard greens, broccoli, cabbage,
Brussels sprouts, rocket, Romanian lettuce, pack choi, watercress, radish, tomatoes, celery, leek, onion, garlic, all types of berries etc) as well as grains, like quinoa, millet, amaranth, buckwheat, rice,
sprouted or sourdough
bread.
Dieters should not forgo
bread and potatoes for platefuls of kale, nor should they force down
Brussels sprouts rather than enjoy rice and beans.
Summer black radish Soy lecithin Wheat grass Cucumber, fresh
Sprouts Barley grass Soy nuts, soaked / dried Dandelion Red radish Avocado Endive, fresh Tomato Cabbage lettuce, fresh Celery Garlic Lima beans Soybeans, fresh Navy beans Beet Green beans Lemon Carrot Wheat kernel Spinach Turnip Limes Chives Watercress Horseradish Leeks, bulb Red cabbage Pumpkin seed Zucchini Sunflower seed Peas, fresh Kohlrabi Banana, unripe Lamb's lettuce Savoy cabbage Evening primrose oil Almonds Flax seed oil Borage oil Cherry, sour White cabbage Cauliflower White radish Tofu Onion Soy flour Lettuce Green cabbage Potato Asparagus Buttermilk Olive oil Flax seed Peas, ripe Brazil nuts Sesame seed Coconut, fresh Brussels sprouts Buckwheat grouts Spelt Lentils Watermelon Hazelnut Grapefruit Rye bread Red currant Cantaloupe Macadamia nut Liver Organs Butter Cherry, sweet Dairy cream Bread, whole grain Date Plum Oysters Raspberry Blueberry Strawberry Black currant White biscuit Corn oil Margarine Sunflower oil Cranberry Honey Grape, ripe Gooseberry, ripe Walnut Currant Tangerine Mango Brown rice syrup Barley malt syrup Cashew Milk sugar Turbinado sugar Sucanat Wheat, non-stored Fruit juice, natural Orange Papaya Apricot Fructose Peach Pear Banana, ripe Bread, white Mandarin Fresh water fish Brown rice, non-stored Pineapple Ketchup Mayonnaise Peanut Beet sugar Molasses Wine Pistachio Sugar, white Hard cheese Chicken Eggs Ocean fish Chocolate Coffee Beer Artificial sweeteners Antibiotics Tea, black Fruit juice, sugar sweetened Beef Veal Soy sauce Pork Liquor
Sprouts Barley grass Soy nuts, soaked / dried Dandelion Red radish Avocado Endive, fresh Tomato Cabbage lettuce, fresh Celery Garlic Lima beans Soybeans, fresh Navy beans Beet Green beans Lemon Carrot Wheat kernel Spinach Turnip Limes Chives Watercress Horseradish Leeks, bulb Red cabbage Pumpkin seed Zucchini Sunflower seed Peas, fresh Kohlrabi Banana, unripe Lamb's lettuce Savoy cabbage Evening primrose oil Almonds Flax seed oil Borage oil Cherry, sour White cabbage Cauliflower White radish Tofu Onion Soy flour Lettuce Green cabbage Potato Asparagus Buttermilk Olive oil Flax seed Peas, ripe Brazil nuts Sesame seed Coconut, fresh
Brussels sprouts Buckwheat grouts Spelt Lentils Watermelon Hazelnut Grapefruit Rye bread Red currant Cantaloupe Macadamia nut Liver Organs Butter Cherry, sweet Dairy cream Bread, whole grain Date Plum Oysters Raspberry Blueberry Strawberry Black currant White biscuit Corn oil Margarine Sunflower oil Cranberry Honey Grape, ripe Gooseberry, ripe Walnut Currant Tangerine Mango Brown rice syrup Barley malt syrup Cashew Milk sugar Turbinado sugar Sucanat Wheat, non-stored Fruit juice, natural Orange Papaya Apricot Fructose Peach Pear Banana, ripe Bread, white Mandarin Fresh water fish Brown rice, non-stored Pineapple Ketchup Mayonnaise Peanut Beet sugar Molasses Wine Pistachio Sugar, white Hard cheese Chicken Eggs Ocean fish Chocolate Coffee Beer Artificial sweeteners Antibiotics Tea, black Fruit juice, sugar sweetened Beef Veal Soy sauce Pork Liquor
sprouts Buckwheat grouts Spelt Lentils Watermelon Hazelnut Grapefruit Rye
bread Red currant Cantaloupe Macadamia nut Liver Organs Butter Cherry, sweet Dairy cream
Bread, whole grain Date Plum Oysters Raspberry Blueberry Strawberry Black currant White biscuit Corn oil Margarine Sunflower oil Cranberry Honey Grape, ripe Gooseberry, ripe Walnut Currant Tangerine Mango Brown rice syrup Barley malt syrup Cashew Milk sugar Turbinado sugar Sucanat Wheat, non-stored Fruit juice, natural Orange Papaya Apricot Fructose Peach Pear Banana, ripe
Bread, white Mandarin Fresh water fish Brown rice, non-stored Pineapple Ketchup Mayonnaise Peanut Beet sugar Molasses Wine Pistachio Sugar, white Hard cheese Chicken Eggs Ocean fish Chocolate Coffee Beer Artificial sweeteners Antibiotics Tea, black Fruit juice, sugar sweetened Beef Veal Soy sauce Pork Liquor Vinegar
millet toast / / lentil salad / / pistachios and almonds banana and peanut butter triangles / / walnuts and almonds / / mahi mahi salad black - eyed pea salad / / millet toast / / pumpkin seeds and pistachios mahi mahi salad / / pistachios / /
sprouted rye
bread tuna salad / / corn tortillas with humus and cucumber / / walnuts and almonds tempeh with vegan caesar dip / / frozen cashew milk with Nuzest protein powder, pumpkin pie spice, and whey crunchies veggie quinoa / / Gem wraps with cream cheese and spinach protein ice cream / / Raw Food Central snack mix snickerdoodle Buff Bake almond butter / / apple slices cinnamon raisin millet bagel / / thai peanut salmon kelp noodles / / roasted broccoli thai basil chicken stir - fry with coconut rice sardine salad / / crackers / / roasted broccoli and
brussels sprouts / / Raw Food Central flax crackers homemade french fries / / roasted veggies / / pear with cheese / / toasted protein bun mahi mahi over sautéed veggies / / homemade tortillas / / purple sweet potato / / roasted veggies mom's chicken noodle soup / / B Free brown roll