This recipe was inspired by a Brussels sprout salad from Danielle Walker’s, Meals Made Simple cookbook. When I was home over the holidays, my mom and I were looking for a winter side dish recipe to take to my aunt’s for Christmas dinner. Upon looking through her copy of Danielle’s cookbook, we decided on the Brussels sprout salad recipe (had leeks, bacon and pomegranate seeds in it!). It ended up being a huge hit! Afterward, I knew I wanted to create my own variation and that it was a priority after getting back to Portland.
I went with the idea of this being a complete one-dish meal versus a side, but it could be served as a side, if desired. It’d be a great side for a holiday meal, actually! Surprisingly, this dish held up well the next day too, though I don’t recommend letting it sit in the fridge for too long. There are so many possibilities for a meal like this, so feel free to get creative and make it how you like it!
Cheers and enjoy!
- 1.5 lb Brussels sprouts, trimmed & shredded in a food processor or with a mandoline
- 2 Tbsp grass-fed butter or ghee (or avocado oil if you don’t tolerate any dairy)
- 1 leek, chopped (white part only)
- 1 large clove garlic, minced
- Sea salt and black pepper to taste
- 1/3 cup chicken broth, preferably homemade
- 1 pink lady apple, chopped
- 1 12 oz package chicken apple sausage, sliced (I recommend Aidell’s or Applegate – both of which have 4 pre-cooked sausages in each package)
- 1/4 cup chopped raw walnuts
- Grated raw parmesan cheese for topping, if tolerated and desired
- Melt butter in a large pan over medium heat. Then, add the leek, garlic, Brussels sprouts, sea salt and black pepper. Sauté about 5 minutes.
- Next mix in the chicken broth, apple and sausage. Add more sea salt and black pepper, if desired. Place lid on pan and let cook 5 minutes over medium-low heat.
- Remove from heat and stir in walnuts. Top individual serving with desired amount of Parmesan, if using. Serve warm.
Yields: 3-4 entree-size servings
Sweet potato “toast” has been on my radar for some time now and I finally got around to trying it. Getting a foot of snow and being snowed in gave me the perfect opportunity to do so and luckily, I had all the ingredients for this variation on hand. Supposedly, you can make these in an actual toaster too, but I got rid of my toaster oven a while back because I no longer had use for it.
I went with a nutty (yes, I know sunflower seed butter isn’t made from nuts, but it yields a nutty flavor), spiced and slightly sweet combo here, but really, there are many possibilities. All the toppings listed here are to taste, so make it how you want it. Also, I used a white sweet potato here, but feel free to use whatever sweet potato variety you like. Meanwhile, I may post other creations of sweet potato “toast” in the near future, so stay tuned.
By the way, I went back on KATU Afternoon Live this past Monday and made my spiced chicken stew recipe. Watch my segment HERE.
- 1 medium sweet potato, sliced into ~ 1/4″ vertical slices
- Avocado oil, for drizzling (I used this brand)
- Unsweetened sunflower seed butter (I used this one)
- Unsweetened shredded coconut flakes
- Ground turmeric
- Sea salt
- Black pepper
- Raw honey, if desired
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and place sweet potato slices evenly on sheet. If any of the sweet potato slices end up being a bit thicker, pierce a few times with a fork. Lightly oil both sides of the sweet potato slices with avocado oil and then place in preheated oven for 25-30 minutes, or until slightly toasted.
- Once the sweet potato slices have cooked, spread desired amount of sunflower seed butter on top of each slice. Then, top each with desired amount of unsweetened coconut flakes, turmeric, sea salt and black pepper, and a drizzle of raw honey, if using. Enjoy warm.
Yields: 2 servings
Happy Friday the 13th, everyone! I actually didn’t even realize it was that special day until I saw it all over Facebook this morning. As a kid, Friday the 13th really freaked me out, but as an adult, not so much. The idea of Jason coming into my house with a hockey mask and machete has pretty much ceased in my mind. I do have fond memories of it scaring me though. Funny what we overcome, isn’t it?
Meanwhile, pull out your slow cookers! This one takes a little planning ahead due to the cooking time, but everything is incredibly easy. I made this recipe before coming home to Michigan and featured the Italian plums from my back yard once again. The plums with the slow cooked pork go together like peas n’ carrots.
Speaking of Michigan, today is my last full day here and will be my last night too. Time really does fly when you’re having fun. See you tomorrow, Portland.
Curried Country Style Ribs with Stewed Plums
For the pork ribs:
- 1 Tbsp grass-fed butter
- 2 lbs country style boneless pork ribs
- 1 small yellow onion, chopped
- 2 cloves of garlic, minced
- Sea salt and pepper to taste
- 2 Tbsp curry powder
- 2 Tbsp apple cider vinegar
- 3 Tbsp water
- Melt butter in a large pan over medium heat. Add the onion and garlic; stir. Meanwhile, season the pork ribs with sea salt and pepper.
- Continue to cook onion and garlic a few minutes, stirring occasionally. Once softened, pour into the bottom of the slow cooker. Then, add the ribs to the same pan over medium heat. Brown about three minutes per side.
- Once ribs are browned, add to the slow cooker with the curry, apple cider vinegar and water. Stir and place the lid atop of the slow cooker. Cook on low for 8 hours or high for 5-6 hours.
For the stewed plums:
- 6 Italian plums, pitted and quartered
- 1 Tbsp fresh lemon juice
- 1-2 Tbsp water
- 1/2 tsp cinnamon
- 1/4 tsp allspice
- 1/4 tsp cardamom
- Dash of Himalayan salt
- 2-3 tsp raw honey
- 1 Tbsp grass-fed butter
- Add the quartered plums to a large saucepan over medium heat. Add everything, but the butter and stir well.
- Continue to cook plums for about 7-10 minutes, stirring occasionally. The plums are done when they’re soft, but still have their shape. Don’t cook them too long or they’ll turn to mush.
- Once plums are softened, remove from heat and stir in the grass-fed butter.
- Serve warm atop of the pork ribs.