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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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Ginger Sesame Butternut Squash, Brussel Sprouts, and Black Rice | Relishing ItI just know many of you are in the thick of planning your Thanksgiving menus, and I’ve got a side dish that would look absolutely grand on your table.  I’m one of those who think the Thanksgiving meal is all about the sides.  Sure, the turkey is fine, but there just isn’t a lot of excitement there.  It’s the side dishes that have the variety of flavors and colors that make the meal so interesting.   At least that’s how I feel.  My husband habitually defaults to two servings of turkey, gravy, potatoes, and stuffing.  That’s it.  I’m not sure what’s wrong with him.  Anyway, even if you’re not looking for a Thanksgiving idea, this dish is pretty incredible for any occasion.  I like to make it and enjoy the leftovers throughout the week– it keeps and heats up beautifully, never losing any texture or flavor.

Ginger Sesame Butternut Squash, Brussel Sprouts, and Black Rice | Relishing It

Ginger Sesame Butternut Squash, Brussel Sprouts, and Black Rice | Relishing It

Ginger Sesame Butternut Squash, Brussel Sprouts, and Black Rice | Relishing It

Ginger Sesame Butternut Squash, Brussel Sprouts, and Black Rice | Relishing It

I usually have some baked squash in my refrigerator on most any day during winter.  It’s just one of those healthy, filling vegetables that works with so many meals.  Butternut squash holds it’s shape really well in this dish.  Brussels are also a favorite, and here they go particularly well with the squash.  If you haven’t yet tried black rice, here’s your chance.  It’s healthy and has a wonderfully nutty flavor.  The slightly-chewy, toothsome texture balances out the softer vegetables in this dish.  And if you can’t get your hands on black rice, any wild rice would be a good substitute.

Ginger Sesame Butternut Squash, Brussel Sprouts, and Black Rice | Relishing It

Finally, let’s talk about this amazing ginger sesame dressing.  Ginger adds such a unique and robust flavor, so a little goes a long way.  The sesame oil give the dressing an additional layer of nuttiness (flavor, not craziness).  It’s worth buying a bottle.  Side note, keep it in your refrigerator, so it lasts longer.  This dressing is amazing on these vegetables– but would be wonderful on so many other things, as well.  Be creative!  Enjoy!

Ginger Sesame Butternut Squash, Brussel Sprouts, and Black Rice | Relishing It

The Recipe:  Ginger Sesame Butternut Squash, Brussel Sprouts, & Black Rice

(makes enough for 4-6 people, easily)

About 1 pound small brussel sprouts, halved (or quartered, if large)

About 1 pound (or a bit more) butternut squash, peeled and cubed

2/3 cup dry black rice, rinsed

2 tablespoons extra-virgin olive oil, for roasting

1 tablespoon sesame seeds, toasted, for garnish

Ginger Sesame Dressing:

3 tablespoons balsamic vinegar

1 teaspoon finely minced ginger

1 garlic clove, minced

1 teaspoon honey

1/2 teaspoon soy sauce

1 teaspoon sesame oil

1/4 cup extra virgin olive oil

Preheat oven to 375°F.

To make the black rice:  Place the rinsed rice in a medium saucepan along with 1 1/3 cups of water.  Add a sprinkle of salt.  Cover and bring to a boil.  Reduce heat to low-medium  and cook for about 20 minutes, or until the rice is mostly tender.  Turn off the heat and let it sit in the pan covered for 15 minutes, or so .  Fluff with a fork when ready to use.

Meanwhile, place the brussel sprouts and butternut squash on a large baking sheet.  Toss with two tablespoons of olive oil.  Roast for abut 25-30 minutes, or until the vegetables are tender.  Make sure to flip the vegetables once or twice for even browning.

To make the Ginger Sesame Dressing:  In a medium-sizd bowl, whisk together all of the ingredients except the olive oil.  Then, slowly add the olive oil while continuing to whisk.  Set aside until ready to use.

In a large serving bowl or platter, gently combine the roasted butternut squash, brussel sprouts, black rice, and ginger sesame dressing.  Taste and season with kosher salt, if necessary.  Top with the toasted sesame seeds.  Enjoy!

Thanks for stopping by today!

Laurie

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Simple Carrot Salad with Harissa and Cilantro via Relishing It

Spring has finally arrived in Minnesota!  And by Spring, I mean it officially reached 80 degrees here yesterday.  Last night we grilled for the first time this season, and it was wonderful.  My husband is one of those guys that would be happy eating cereal for dinner several nights a week if I let him, yet he considers the grilling of a steak a sacred process.  He’s a master, and the New York strip that he grilled-up last night was heavenly.  I mean this now, I’d put it up against any fancy restaurant’s offering.  Anyway, I know we’ll be doing a lot more grilling now that the weather has turned, so I came up with this carrot salad that is a fantastic side dish.  It’s also perfect if you’re in the mood for a light lunch.

Simple Carrot Salad with Harissa and Cilantro via Relishing It

Simple Carrot Salad with Harissa and Cilantro via Relishing It

Simple Carrot Salad with Harissa and Cilantro via Relishing It

It seems as though carrots are often just an afterthought in most dishes.  Need a little color in some soup, throw a carrot in!  (Well, except in this soup– one of my favorites– where they’re the star.)  I happen to love carrots.  They have that nice slightly-sweet flavor, a wonderful crunch, and amazing longevity.  In this salad they take center stage.  The flavors are bright, yet there is a nice, complex, smokiness to give it depth.  Remember a couple of weeks ago when I made that homemade Harissa?  It is brilliant combined with these ingredients.  The ricotta salata cheese lends a bit of saltiness to this dish.  If you can’t find ricotta salata, feta is a good substitute.  Personally, I prefer ricotta salata for most salads, because its subtlety allows the other flavors to be more pronounced.  And the creaminess is a welcome addition to most any salad.  The cilantro and lime add that little zing of acidity that compliments the harissa and carrots wonderfully.  If your Harissa is a little on the thick side, feel free to thin it out with a few drops of water or olive oil.  Don’t overdo it though, since there is a squeeze of lime juice at the end that loosens everything up.

Simple Carrot Salad with Harissa and Cilantro via Relishing It

The Recipe:  Simple Carrot Salad with Harissa and Cilantro

(serves 1)

2 carrots, peeled, then thinly sliced with a vegetable peeler

1/2 cup long ribbons of red cabbage

handful of cilantro

1 tablespoon Homemade Harissa or store bought

lime wedges

2 tablespoons of crumbled ricotta salata cheese

sea salt, to taste

This is more of an idea, than a recipe.  Make as much or as little as you want.  This amount will serve one beautifully.  Cut the carrot anyway that you want, though I prefer long beautiful ribbons made by using a vegetable peeler.  They’re just so pretty that way!  Toss all of the ingredients, except the ricotta salata and lime into a large bowl.  Using tongs, gently incorporate the Harissa onto the vegetables.  Add more if you like.  If your Harissa is a bit on the thick side, add a bit of water or olive oil to thin it out.  Plate your salad and top with crumbled ricotta salata cheese and a couple squeezes of lime juice.  Add a sprinkle of salt, if necessary.  Enjoy!

Have a lovely week and thanks for stopping by Relishing it!

xo

Laurie

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One of the best perks of late spring and early summer cooking is that so many dishes are quick and simple– there’s isn’t much fussing or preparation time.  This is a good thing– especially if you have little ones either underfoot or begging to get outside and enjoy the sunshine.  And even if you don’t have to keep one eye on the kids while you cook, who wants to spend these longer, warm days in the kitchen?  I know I sound like a skipping record, but I happen to be delighted that summer produce is starting to appear.  Aside from the fresh seasonal flavors, it’s easy– and that means more playtime.

This week, it’s time for asaparagus!  Yes, that sentence was worthy of an exclamation point.  You see, asaparagus isn’t around for long, so when it arrives, I go all out.  I have several simple asparagus dishes that I make this time of year.  This gorgeous tart is one of my favorites. And this one, which combines two fantastic seasonal ingredients– asparagus and morels, still makes me swoon. But the best of all is the dish in today’s post- roasted asparagus with balsamic browned butter.  It is, unquestionably, my favorite way to prepare asparagus.

I first made this dish years ago for my in-laws.  They loved it enough that they started preparing asparagus this way, too.  I think the chances are better than average that you’ll do the same.  This side is perfect because it relies on a simple flavor combination.  Browned Butter, balsamic vinegar, and soy sauce.  That’s it.  These three ingredients pack an amazing punch.  So much so, that you don’t want your asparagus swimming in the sauce.  Less is more, here.

A word or two about the preparation of the asparagus.  First, use fresh seasonal asparagus.  Don’t get me started on that asparagus you often see year-round in some grocery stores and restaurants.  Those oversized, tough, tasteless, shoots are not what I’m talking about.  Asparagus should be enjoyed when it was meant to be– for those few weeks in spring when it’s fresh and tastes amazing.  When looking for asparagus at the market, look for the tops of them to be tight and closed.  This indicates they were recently harvested.  Asparagus should be eaten as soon as possible after you buy it, as the flavor dissipates pretty quickly.  Also, I don’t follow the school of thought that you should snap huge chunks off the bottom of the stem to avoid the “woody” portion.  Instead, I simply use a vegetable peeler and peel the bottoms.  It becomes just as tender as the top section and you avoid wasting a fair amount.  Hope you enjoy this dish!

The Recipe:  Roasted Asparagus with Balsamic Browned Butter

1 pound asparagus

olive oil, to drizzle

kosher salt

cracked black pepper

2 tablespoons unsalted butter

2 teaspoons soy sauce

1 teaspoon balsamic vinegar

toasted, sliced almonds, optional

shaved lemon zest, optional

Preheat an oven to 400°F.  Line a baking sheet with parchment paper; set aside.

Wash and dry the asparagus.  Cut off the very bottoms with a sharp knife.  Use a vegetable peeler to peel the bottom 1-inch to 1  1/2 -inch.  Toss the asparagus with a drizzle of olive oil and a sprinkle of salt and pepper.  Place on the baking sheet and roast for about 12 minutes, or until tender.

Meanwhile, place the butter in a small sauce pan over medium heat.  Stirring frequently, melt the butter until it is a deep golden brown, about 3 minutes.  Be careful not to burn it.  Remove from heat and add the soy sauce and vinegar to the pan.  Mix it together well with a wooden spoon, making sure to incorporate any brown bits in the butter.

Place the asparagus on a serving platter and pour the balsamic browned butter over the top.  Sprinkle with toasted almonds and a bit of shaved lemon zest.  Serve immediately.  Enjoy!

Source:  Adapted from Cooking Light

Thanks for stopping in — have a wonderful weekend!

Laurie

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