Tag Archives: vegetables

ABC Brussels Sprouts

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Easy as 1-2-3!

When you think of “Christmas food”, what do you think of? I usually think of ham, mashed potatoes, and green beans with pimentos…an easy side dish that is red and green for the holidays. I wanted to do a Christmas-y side dish, too! Something red and green, but I wanted to change it up, and, of course, keep it simple and healthy!

So here we have ABC Brussels Sprouts. The “A” stands for almonds, the “B” for balsamic glaze, and the “C” for cranberries. This simple side dish would compliment any main course, and would look so pretty on your Christmas dinner table! Brussels sprouts are high in vitamins (especially vitamin K), minerals, fiber, and antioxidants, so you will keep your family and friends healthy by serving these!

Unfortunately, my mom doesn’t like brussels sprouts, and since she’s hosting Christmas dinner, asked me not to bring them 😛 However, I think if she tried these, she might turn into a brussels lover, and you will, too!

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ABC Brussels Sprouts

Serves 6-8.

Ingredients:

  • 2 pounds of brussels sprouts, with the stem cut, and cut length-wise
  • 1 tbsp of olive oil
  • 1 tsp of salt
  • 1/2 tsp of ground black pepper
  • 1/4 cup of raw honey (or maple syrup if you follow a vegan diet)
  • 2 tbsp of balsamic vinegar
  • 1/2 cup of unsweetened dried cranberries
  • 2 tbsp of slivered or chopped almonds

Directions:

  • Preheat oven to 400 F
  • Prepare large, rimmed baking sheet with cooking spray or parchment paper
  • Lay brussels sprouts halves in a single layer on baking sheet
  • Drizzle with olive oil
  • Sprinkle with salt and pepper
  • Whisk together the balsamic vinegar and honey until it is thickened and combined
  • Pour half of the mixture on the brussels sprouts
  • Using your hands or a large spoon, mix brussels sprouts until all are coated
  • Bake for 20 minutes
  • Remove from oven and add cranberries and almonds
  • Stir to combine all ingredients
  • Bake for another 15 minutes
  • Toss with remaining balsamic glaze
  • Top with extra cranberries, if desired
  • Serve warm
  • Leftovers will keep, covered, in the fridge for 5-7 days

I originally made these Christmas-y veggies to go with my Ghee, Garlic, and Herb Turkey with Gravy, and it was delicious! However, they would also be an excellent pairing with my Roasted Chicken with Carrots, or even my Barbecue MeatloafCreamy Tomato Basil Soup, or Celebration Steaks with Pan Sauce! I am a brussie lover so I will eat them with almost anything! For more Christmas recipes, be sure to check out my holiday posts: No Bake Pumpkin PieDeath by Hot ChocolateMolasses CookiesTwo Layer Paleo FudgeSlow Cooker Apple Cider, and, of course, the Ghee, Garlic, and Herb Turkey with Gravy. I hope you make some of these healthier holiday recipes, please be sure to “pin” them at the bottom of the post, and follow me on Instagram or Facebook to let me know what you think! You should definitely make these sweet and sour, red and green brussels sprouts, get your vitamin K in…and enjoy your pinch of crazy!

This post contains affiliate links; if you purchase using the links, it is of no extra cost to you, just a small pantry fund for me. Thank you for supporting A Pinch of Crazy!

Sheet Pan Salmon

This post contains affiliate links. If you purchase using the links, it is of no extra cost to you, just a small pantry fund for me!

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A Birthday Surprise

My birthday was a little over a week ago, and honestly, ever since 21 birthdays are kindaaa depressing, tend to sneak up on me, and pass by quickly without much fuss. However, there is always good food and some form of cake which makes me feel better about the fact that I’m getting older! My sweet husband made me a delicious paleo pie, and I cooked something we don’t often eat. Salmon.

I am the only fish eater in the family, and we don’t buy it often because of the price (I talk budget in this post), but since it was my birthday… TREAT YO SELF! I didn’t want to spend a lot of time in the kitchen on my birthday, so I made a sheet pan dinner, because, again… TREAT YO SELF! Less time cooking, less time cleaning, more time eating and enjoying!

Since I’m the only fish eater, I was expecting David to eat mostly vegetables, and for Zemirah to spit it out and/or gag, but my biggest surprise that night, even more than my gifts, was that they both liked it! David said, “mmm that’s really good”; I’ve never gotten a “really” from him when I’ve made fish in the past. AND HE HAD SECONDS! I counted that victory enough, but when our 20-month-old happily ate her salmon, that was the the cherry on top. Happy birthday to me!

So, if you or someone in your family is a fish hater, try this recipe with them. Fresh salmon, covered in ghee, garlic, and herbs, along with some crispy roasted vegetables, is sure to please anyone! And a one pan clean up is sure to please the dish washer 😉 TREAT YO SELF!

Sheet Pan Salmon

Serves 4-6.

Ingredients:

For the vegetables:

  • 1.5 lbs of brussels sprouts and asparagus, brussles halved lengthwise, and asparagus chopped into fourths
  • Four large red potatoes, cut into one inch cubes
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp garlic powder
  • 1 tsp dried oregano
  • 1 tsp dill weed

For the salmon:

  • One large filet, about 1.5 pounds
  • 1 tbsp ghee (you could also use softened butter)
  • 3 cloves of garlic, minced
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp dried oregano
  • 1/2 tsp dill weed
  • Zest from half a lemon
  • 1 lemon, sliced

Directions:

  • Heat oven to 425 F
  • Arrange chopped vegetables on a baking sheet
  • Cover with olive oil and seasonings
  • Stir to combine
  • Cook for 20 minutes
  • While cooking, combine ghee, seasonings, and lemon zest in a small bowl
  • Dry the salmon with a paper towel
  • Rub the salmon with ghee mixture
  • When vegetables are done, stir them and make space for the salmon in the middle
  • Add filet to the pan, skin side down
  • Arrange lemon slices around the filet
  • Cook for an additional 12-15 minutes, until salmon flakes easily with a fork
  • Serve hot with lemon wedges

If you like one pan meals, be sure to check out my One Pan Chicken and Shrimp FajitasTurkey Sausage Breakfast BakeFruit and Nut Granola, and Creamy Tomato Basil Soup. My goal with this blog is to help wives and moms (and husbands/dads if you’re the chef of the family!) with feeding their families simple, whole foods! You don’t need to spend forever cooking or have every burner on the stove going to cook a healthy meal for your family. One pan meals are the best things for those *crazy* days, healthy for your body…and your sanity. And who doesn’t like washing fewer dishes?! Like Tom and Donna so wisely taught us on Parks and Rec: TREAT YO SELF!…and enjoy your pinch of crazy!

 

 

 

Zoodles with Meat Sauce

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Mealtime Battles

No one likes the mealtime battles. You know the ones: toddler screaming and crying, mom and dad begging for them to take one more bite while praying for bedtime. In general, our 18-month-old, Zemirah, is a good eater, but we have mealtime battles over vegetables every now and then. However, we never have battles over zoodles! Also known as zucchini noodles, these little babies make getting Z to eat her veggies a dream! Enjoy some pictures of our messy eater unknowingly eating green vegetables.

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There are many options for vegetable spiralizers out there, but I just use the small, handheld one. It is cheap, easy, and small enough to fit in my “kitchen gadget” drawer. You can also buy pre-spiralized zucchini (and lots of other spiralized veggies!) to make this recipe even easier.

Bring this low carb version of spaghetti with meat sauce to your dinner table; I bet you won’t have any mealtime battles with this!

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Zoodles with Meat Sauce

Serves six or seven, unless your toddler eats as much as an adult, like mine does.

Ingredients:

For Zoodles:

  • Four medium/large zucchinis
  • 1/2 tablespoon olive oil
  • 1/2 tsp dried basil
  • Salt and pepper to taste

For Meat Sauce:

  • 1.5 lbs ground beef or ground turkey
  • 1 tbsp olive oil
  • Eight mushrooms, sliced
  • One medium onion, diced
  • Three cloves of garlic, minced
  • 15 oz can of tomato sauce (no salt added)
  • 15 oz can of diced tomatoes (no salt added)
  • 6 oz can of tomato paste (no salt added)
  • 2 tbsp red wine vinegar
  • 1.5-2 tsp salt, divided
  • 1 tsp pepper, divided
  • 1.5 tsp dried basil
  • 1 tsp dried oregano
  • 1/2 tsp dried parsley

Directions:

  • Place ground beef or turkey in a large skillet, season with salt and pepper, and cook until almost cooked through
  • If using beef, drain fat, then return meat to pan
  • Add olive oil, mushrooms, onion, and garlic to pan
  • Once meat is cooked through, and mushrooms and onion are tender, add remaining ingredients, stirring to combine
  • Bring sauce to a boil, then cover and simmer for about 20 minutes
  • While simmering, spiralize zucchini
  • Dress zoodles with olive oil and seasonings
  • Serve a large helping of meat sauce on top of seasoned zoodles
  • Top with more fresh or dried herbs, if desired

I hope this simple, quick, and healthy meal can make its way into your weeknight rotation and end your mealtime battles. Give your toddlers disguised veggies…and enjoy your pinch of crazy!

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Crispy Brussels Sprouts

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I have to admit that I’ve always been a brussels sprouts hater, but two years ago, my husband and I had a plate of fried brussels sprouts at a restaurant in Colorado that completely CHANGED MY LIFE! Okay, that’s dramatic, but they definitely changed my opinion on brussels sprouts; I saw the light and now love me some crispy brussies.

Brussels sprouts are high in vitamins K and C, fiber, and contain plenty of antioxidants, but deep frying them in oil kind of defeats their healthy purpose. So instead of frying brussels, I like to roast them on a high heat to get all of that crispy yumminess while still enjoying the health benefits.

This is a simple side dish that can go with almost any entree; I like to just toss them in the oven with some sweet potatoes and chicken thighs for a complete dinner on one pan. And they seriously could not be any easier; simply toss them with olive oil and seasoning then roast!

If you’ve previously been a brussels sprouts hater, try out these crispy bad boys and I guarantee you will change your mind! Dip them in some Lemon Garlic Aioli and you will love me forever. There I go with the dramatics again, but, really, you should try them.

Crispy Brussels Sprouts

Serves four to five.  

Ingredients:

  • One and a half pounds of brussels sprouts
  • One and a half tbsp of olive oil
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 tsp garlic powder
  • 1/4-1/2 tsp cayenne pepper

Directions:

  • Preheat oven to 425 F
  • Prepare large baking sheet with foil/parchment paper and cooking spray
  • Cut the brussels sprouts in half top to bottom, or into quarters if they’re larger
  • Place in a medium mixing bowl and drizzle with olive oil
  • Add seasonings
  • Mix together until all the halves/quarters are covered with oil and seasoning
  • Arrange on baking sheet so that the brussels sprouts are all flat, none stacked on top of each other
  • Roast for 30-40 minutes, stirring twice to ensure even roasting

That’s all, folks! I hope these crispy brussies change your mind like they did mine. Eat your greens…and enjoy your pinch of crazy!

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