"B" is for Brussel sprouts!



 

"B" is for Brussel sprouts!

 

ok my new favorite way to make them is extra crispy!

I cut the bottoms off and take all the loose leaves I can off and toss in a bowl, and then I slice some more off of the bottom and take more loose leaves off, keep doing this until it gets to the size of a marble, and then toss it in the bowl with the leaves. It's alot of work, but well worth it if you like the crispy bits :)

 

I tossed in EVOO, sea salt, lots of black pepper, and garlic powder.
Baked for over an hour+ @350+, just keep checking and tossing them around every 15 minutes to try and get them to cook kinda evenly.

 Easy-peasy!

Happy Crisping!

freshy spring rolls

simple fresh and fast goodness!

This meal was probably about 80% organic, slowly but surely we are trying to steer far and clear away from GMO  (genetically modified) foods, for REAL!

rice wrappers & noodles

firm tofu
lettuce
cilantro
basil
shiso
carrot
jalapeno
mung bean sprouts
(next time Ill use red onion too)

peanut butter
garlic black bean chili sauce (from T&T seafood restaraunt )
shoyu
lime
water
drizzle sesame oil
drizzle honey
(no fish sauce this round)

Yummus Hummus!

Yummus Hummus

Hi I am TakaSissie #4 of 4. First I must confess I am not a chefanista, nor will I ever pretend to be. I would classify myself as more of an experimenter as I was never taught how so I will usually try things because I do not know any better. And most often it sucks kinda bad like my most recent Death Metal juice, but sometimes I can get lucky.  I will share with you the ones that are truly funny and successful to me. Now my sissies may have a whole other opinion about my blendings, ha ha ha, hopefully they will be gentle on me in public!

Ingredients:

Sprouted Garbanzo beans (2.5 sprouted cups)

Avocado (1)

Cilantro (1 bunch)

Lemon (2 small)

Scape (1 peeled small elephant garlic flower stem)

4 Garlic cloves

Tahini (2-3 T.)

EVOO (2-4 T.)

Water (1-2 c.)

Dry ingredients-to taste:

Paprika

Cayenne

Cumin

Sea Salt

Pepper

I started with the ingredient list from this link, in this recipe they blanched the Garbanzos, which makes good sense to me as otherwise the texture would be very grain-esquey. I think blanching helped the overall texture to make it soft and silkier? But I wouldn't actually know this as a fact as I haven't made it "raw-unblanched" yet.

*Next time I will try adding 1/2 jalapeno for the green kick, more lemon, zuchinni, and maybe another clove of G. (If it is still scape season I will try more scape's and less garlic just because I could!) Also I will be learning how to make bread soon from Sissie #3, then I will be making a Kalamata Olive bread hopefully for this Yummus, oh my!

So here is my latest experiment, if you try it I hope you like it! And if you have fun mods I'd love to hear them too, yum!

I usually double or triple this recipe!

Homemade Taquitos
Prep time: 1 hour     Cook time: 20 minutes, at 425F        Servings: 12
Filling:
1 Tbsp high heat oil or clarified butter
2 tsp cumin seeds
1 jalapeno pepper, finely chopped and seeds removed (optional)
3 garlic cloves, minced
1 medium onion finely diced
1 tsp dried oregano
1 tsp chili powder
1 tsp salt
½ cup cilantro, chopped
2 Tbsp lime juice (optional)
1 cup grated cheese of choice (optional)
1 can canned black beans, rinsed and well-drained OR 4 cooked and diced med white or other boiling potato (I sometimes used canned with great results) OR approx. 12 oz of cooked chicken
12 tortillas
Extra high heat oil, (coconut, clarified butter or grapeseed are good choices) for brushing on the taquitos.
In a medium skillet over medium heat, heat the oil, add the cumin seed and fry for about 30 seconds. Add chopped jalapeno and garlic, stir then immediately add onion oregano, chili powder and salt.
Saute for 5 minutes. Add drained beans (or other option) and sauté until heated through. Remove from heat and let cool slightly. If using beans or potato, mash lightly. Add cilantro and lime if you're using and mix thoroughly.
Soften tortillas (steam for 10 to 15 seconds).
Place 2 tbsp of filling on each tortilla, leaving a ½ inch edge free. Add cheese (if using). Roll tightly. Brush with oil.
Bake on parchment lined sheet (trust me, this makes for easy removal and clean up-yay!) at 425F for about 20 minutes until crisp.
These freeze and reheat well.










-------------------------------------------------------------------------------------------------------------------------------
Recipe adapted from Birgitte Antonsen, TTP, All rights reserved
Professional Whole Food Chef, Culinary Educator and Nutritional Therapist, Nature's Way Food