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Posts Tagged ‘Autumn’

Roasted Brussel Sprouts, Mushrooms, and Beef with Horseradish Cream Sauce | Relishing It

Today’s recipe is a simple little dish that my my husband and I both love.  You’ll note that I didn’t say my kids love it, because…well they’re kids, and I guess they just don’t yet appreciate brussel sprouts and horseradish   I, on the other hand, love brussel sprouts and I’m always trying to put them into new dishes.  I enjoy them raw, such as in this salad that I still make often.  But I also love to roast them to add a little complexity to their flavor.  Roasted Brussel sprouts alone can be a meal or a hearty side, but adding leftover braised beef and crimini mushrooms takes them from “boring vegetable” status in my husbands eyes to “that was an amazing meal”.  Topping the entire dish with a delicious horseradish cream sauce made it perfect.

Roasted Brussel Sprouts, Mushrooms, and Beef with Horseradish Cream Sauce | Relishing It

Roasted Brussel Sprouts, Mushrooms, and Beef with Horseradish Cream Sauce | Relishing It

Roasted Brussel Sprouts, Mushrooms, and Beef with Horseradish Cream Sauce | Relishing ItAs a kid, my grandpa used to grow horseradish in his massive garden. He’d process it into a creamy version and my parents and grandparents would slather it on the homemade sausage. Like my kids, at the time I didn’t appreciate the horseradish… or the sausage, for that matter. The horseradish was strong– it had “bite” to it, as my grandpa would always say.  I’m sure you’ve all made a beef roast and wanted to create something new with the leftovers.  Well, this is a nice quick option.  No leftover beef on hand?  No problem– it will still be amazing without it. This meal only takes about 15-20 minutes to make and it’s so satisfying.  Top it with a drizzle of the horseradish cream sauce and a few chopped hazelnuts (trust me on this) for crunch.  It’s a perfect weeknight dinner and you can feel good about the fact that you’re eating healthy, whole foods.  Enjoy!

Roasted Brussel Sprouts, Mushrooms, and Beef with Horseradish Cream Sauce | Relishing It

Roasted Brussel Sprouts, Mushroom, and Beef with Horseradish Cream Sauce | Relishing It

The Recipe: Roasted Brussel Sprouts, Mushrooms, and Beef with Horseradish Cream Sauce

brussel sprouts, halved (or quartered if very large)

crimini mushrooms, halved

leftover braised beef, preferably grass-fed

hazelnuts, coarsely chopped

olive oil

kosher salt and cracked pepper

For the Horseradish Cream Sauce:

1/4 cup sour cream

2 tablespoons creamy, prepared horseradish

2 tablespoons whole milk (any kind will work)

1 tablespoon apple cider vinegar  ( I use Bragg’s organic raw)

1 tablespoon finely minced shallot or red onion

1 tablespoon finely minced fresh chives

1 garlic clove, finely minced

kosher salt and cracked pepper

You’ll notice that I didn’t give amounts for the main ingredients.  Amounts aren’t really needed in this recipe, make as much or as little as you want.  One pound of brussel sprouts will generally feed about four people.  Add as much mushrooms and beef as you like.

To make the Horseradish Cream Sauce: add all of the ingredients to a medium-sized bowl and mix with a spoon.  Taste and properly season with salt and pepper.  Set aside.

Preheat the oven to 400°F.  On a large rimmed baking sheet, toss the halved brussel sprouts with 1-2 tablespoons of olive oil and a sprinkle of salt and pepper.  Roast for about 10-15 minutes, flipping once.  You want a nice golden brown color to appear on the brussels. When they are nearly done and have nice color, add the mushrooms and beef to the pan and roast for a few more minutes until they are heated through and the mushrooms begin to shrink in size. Remove from pan.  Place onto a serving dish and top with the horseradish cream sauce immediately (so it can warm slightly) and hazelnuts.  Enjoy!

Thanks for stopping by Relishing It!

Laurie

 

 

 

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Wild Rice, Roasted Butternut Squash, and Kale with Citrus Curry Dressing | Relishing It

We have had a busy couple of weeks, in the most wonderful way.  We went on an epic vacation to Disney World with our extended family.  There were twelve of us in all– six adults and six children– and it was fantastic,  I’m more than a little sad that this long-planned trip has now come and gone.  Luckily, the transition back to our normal lives here in Minnesota was pretty easy.  We’re having a beautiful fall, with stunning colors and perfect temperatures.  October is my favorite month anyway, and this one is living up to every expectation I’ve ever had.  Both of my sweet little ones celebrate birthdays this month– which makes me love it even more.

Wild Rice, Roasted Butternut Squash, and Kale with Citrus Curry Dressing | Relishing It

As for that getting back into the swing of things, we went to a neighborhood potluck last night where our friends smoked an impressive 36 pounds of pork.  It was ridiculously delicious!  I made this autumnal dish for the get-together and received some nice comments, so I figured I’d share it with you as well.  It’s a cross between a side dish or a salad, or maybe even a main course.  Let’s just call it food, shall we?  It has a wonderful feel of fall to it and contains some of my favorite things.   I fancy rice and squash as a combination, and a few of you may remember this dish from last year? This time I went with the nutty, toothsome, wild rice.  I’ve been tossing it into soups and salads whenever I can.  I also stocked up on Winter squash at the farmers market yesterday, so I figured I’d add some in as well.

Wild Rice, Roasted Butternut Squash , and Kale with Citrus Curry Dressing | Relishing It

Wild Rice, Roasted Butternut Squash, and Kale with Citrus Curry Dressing | Relishing It

Wild Rice, Roasted Butternut Squash, and Kale with Citrus Curry Dressing | Relishing It

Then I decided to make this delicious citrus curry dressing to pour on top of everything.  I’d been dreaming about this dressing after having recently gone out to lunch with a couple girlfriends.  This dressing was on all of our salads and it was insanely delicious.  (No worries, ladies– I think I’ve got it down.  Or something very close and fantastically delicious in it’s own right.) The dressing’s base is orange juice that has been reduced to amp up its flavor.  The curry addition makes it unique and almost addictive.  Bite after bite, you’ll keep wanting more.  I also decided to add some kale into the mix, since I had a bit left from my final CSA box.  I massaged it first with a tiny drizzle of olive oil and salt for about 3-5 minutes.  Massaging kale helps it soften a bit, and in this dish, it is worth the little extra effort.

Wild Rice, Roasted Butternut Squash, and Kale with Citrus Curry Dressing | Relishing It

Wild Rice, Roasted Butternut Squash, and Kale with Citrus Curry Dressing | Relishing It

I came across some wonderful honey goat cheese at our co-op and knew it would work perfectly in this dish.  Wow!  There is a smidge of honey in the dressing, so it tied in beautifully.  Of course regular goat cheese would work fine, too.  I topped the dish with coarsely-chopped roasted and salted hazelnuts, but walnuts or even almonds would serve the purpose, too.  Anything that provides a little crunch for texture. The dish can be served warm, but I prefer it at room temperature.  Which makes it a perfect make-ahead dish for the holidays.  Hope you are all doing well– enjoy!

Wild Rice, Roasted Butternut Squash, and Kale with Citrus Curry Dressing | Relishing It

The Recipe: Wild Rice, Roasted Butternut Squash, and Kale with Citrus Curry Dressing

1 cup uncooked wild rice

1 medium-large butternut squash, peeled and cut into small cubes

1 1/2- 2 cups coarsely chopped kale (any variety will work)

roasted and salted hazelnuts, for garnish (about 1/2-3/4 cup)

crumbled honey goat cheese (or regular), for garnish (about 1/2 cup)

olive oil

kosher salt and cracked pepper

For the Citrus Curry Dressing:

1 cup freshly squeezed orange juice, from 2 oranges  (Valencia worked great)

1 tablespoon finely minced shallot or red onion

1 garlic clove, finely minced

1/2 teaspoon Dijon mustard

1 teaspoon honey

1 tablespoon cider vinegar

2 teaspoons sweet curry powder

1/3 cup extra virgin olive oil

kosher salt and cracked pepper to taste

Preheat oven to 400°F.  Place the diced butternut squash on a large rimmed baking sheet and coat with a little bit of olive oil, salt, and pepper.  Roast for about 20-25 minutes, or until tender.  Turn the squash once while roasting.  The amount of roasting time will depend on how big or small the squash pieces were cubed, so keep a watchful eye.  Remove from oven when tender and let cool a bit.  Squash that is really hot is fragile and will fall apart more easily.

Meanwhile, rinse the wild rice in water and place into a large saucepan with 4 cups of cold water a little salt.  Bring to a boil, then reduce heat to a simmer.  The rice should be tender after about 45 minutes.  Then drain the remaining water and fluff with a fork.  Let cool for a bit. This method uses a bit more water than usual, but helps in that you don’t have to keep such a watchful eye so it doesn’t burn.

To make the dressing, begin by placing the orange juice into a small saucepan and reduce (uncovered) over medium-high heat for about 10 minutes, or until 1/3 cup orange juice remains.  Stir often. Let cool.  Then you may begin making the dressing by using one of two methods.  The first method uses an immersion blender (which I couldn’t live without).  Place all of the dressing ingredients into a tall cylinder shaped container (my blender came with one) and pulse a few times with an immersion blender until the dressing is uniform and well blended.  If you don’t have an immersion blender, you can simply use the bowl and whisk method to make the dressing (or even shake in a lidded jar).   Add all of the ingredients to the bowl, except the olive oil.  Mix together, and then slowly whisk in the olive oil.  Season with kosher salt and cracked pepper.  You may be surprised that you’ll have to add a bit of salt to bring out the flavor of the dressing.

Add the coarsely chopped kale to a medium-sized bowl and drizzle with a tiny bit of olive oil and salt. Massage kale for a few minutes until it is tender and has wilted a bit.

When all of the ingredients are ready, add them to a huge serving platter or bowl.  Pour half of the dressing over everything and gently mix.  Taste.  Add more dressing if you like.  Season with salt and pepper.  Then top with crumbled goat cheese and chopped roasted hazelnuts.  I prefer this dish at room temperature.  Refrigerate leftovers.  Enjoy!

Thanks for stopping by Relishing It!

Laurie

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