Roasted Shredded Brussels Waldorf Salad with Maple Cider Vinaigrette

I have to say, I've been loving me some brussels sprouts lately.  This is my 22nd post, 3 of which have been about these little cabbages of the gemmifera sort (there's a new baby name for you, celebrities.  I know you're reading.  Okay, maybe not.)  Anyways, back to brussels- I love this salad.  It's a dream come true for women like me who can't make up their minds.  It's hot, but cold.  It's crisp, but smooth.  It's sweet, but savory.  It's....

All gone :(

Roasted Shredded Brussels Waldorf Salad with Maple Cider Vinaigrette
Yield: 4 servings


2 lbs brussels sprouts, shredded, washed, and dried
1/4 cup dried cranberries
2 tbsp olive oil
1/4 tsp salt
1/8 tsp pepper
1 cup chopped apples (I used pink lady)
1/2 cup chopped red onion
1/2 cup walnuts, chopped


Maple Cider Vinaigrette

1/4 cup cider vinegar
1/2 tbsp dijon mustard
1 tbsp good maple syrup
1 tsp sriracha (optional but gives it a little something extra)
1/4 tsp salt
1/8 tsp pepper
1/2 cup olive oil



Prepare vinaigrette:
Whisk together all ingredients, streaming olive oil in at the end.  This vinaigrette is best prepared ahead of time and refrigerated a few hours to develop flavors, but it will still be good if used immediately.  
Preheat oven to 400F.
Pour shredded brussels sprouts and cranberries into a large baking dish and toss with olive oil, salt, and pepper.  Roast for 25-30 minutes, stirring a few times.  Toast walnuts briefly in a frying pan with no oil over medium heat for 1 or 2 minutes, or until fragrant.  Pour all ingredients into a bowl and toss with vinaigrette.

Happy T day!

What's that?  You didn't buy your very first bottle of truffle oil today?  Well, you must!  I've pined over these little bottles for what seems like ages.  It just didn't seem right- $20 for 4 ounces of something that I'm not even sure I'll enjoy?  Well, today I reached my breaking point.  I sent my wonderful husband to the store, and as soon as he came home, started frantically rifling through the grocery bags.  What can I say?  The anticipation had built up a bit over the years.  I found a black box- so sleek!  So sophisticated!  I opened the box.  I tried peeling the foil off the cap- needed assistance from a knife here.  Okay, the foil was off.  I twisted the cap, sniffed- sighed.  Took a taste- and just about fell to the floor.  Heaven.  Flavor upon aroma upon aroma upon flavor, and all of them bouncing off one another so nicely.  It was like that scene in Alice in Wonderland, where she takes a sip of the bottle that says, "Drink Me," and experiences a myriad of taste sensations all at once.  It was the three-coursed meal chewing gum that turned Violet into a blueberry in Charlie and the Chocolate Factory.  It was... sensational.  I'm a truffle oil convert.  Are you ready for your baptism?

Truffled Sage and Walnut Stuffed MushroomsYield: 30 stuffed mushrooms

2 cups chopped mushrooms+ 30 stemmed large mushrooms (save stems for vegetable broth, coming soon)
1/2 cup chopped onion
1 cup chopped shallots
1/2 cup walnuts
2 cloves garlic, minced
1/4 cup chopped fresh sage
1/4 cup olive oil + extra for frying
1/2- 1 tsp black truffle oil
1/2 tsp salt
1/4 tsp pepper
1/2 cup parmesan
1 cup panko breadcrumbs
2 tbsp butter, melted 

Preheat oven to 350F.
Coat one medium sized pan and one large pan with olive oil and heat both to medium high.  Add shallots to medium sized pan, and add onions and mushrooms to the large pan.  Heat shallots until they just start to brown around the edges, then turn heat to medium and cook 10 minutes, stirring frequently, making sure that they don't burn.  Meanwhile, stir onions and mushrooms a few times.  When onions turn translucent reduce heat to medium and add garlic.  Cook for just about 30 seconds, then remove from heat and let cool..  After cooking shallots for 10 minutes at medium, turn heat to low and cover.  Pulse walnuts in food processor until fine.  Add cooled mushroom mixture, sage, olive oil, salt, pepper, and truffle oil.  Process well.  Pour into bowl, add shallots and parmesan, and stir to combine.  Use a pastry brush to lightly coat mushrooms with just a touch of butter, enough to make them shine.  Pour the rest of the butter into the panko breadcrumbs and mix to coat.  Stuff mushrooms so that they're overflowing a bit with blended mixture, then top with panko.  Cook for 20-25 minutes, until panko is golden and mushrooms are slightly browned.

Brussel Buddies

I knew I was doing right by my little cabbage friends when I tasted a trial batch of these and thought, "Hmmmm... needs more brussels sprouts."  Not exactly something that gets said every day.  But I adjusted the amount, and what do you know?  My tastebuds were right. 

 Care for a bite?

Why are some vegetarians overweight?

Because, just like some omnivores, they're eating the wrong foods!  I learned this the hard way, when my perinatologist who specialized in triplet and even quadruplet(!) pregnancies said I was gaining weight way too fast! 

 WOW! 

(Hi, Babydoll!)

 
At that point I was eating literally every half hour, but I wasn't making my meals count.  For the first time in my life I realized how important it was not only to eat foods that are healthy, but to eat foods that are healthy and keep me full.  That's when I discovered the beauty of fiber.  Which brings me to a recipe that is near and dear to my heart- walnut taco "meat."

I LOVE the stuff.

I love it in tacos, in burritos, in lettuce wraps, I haven't tried it in lasagna but I'm pretty sure I'd love it in that, too.  This is the kind of meal that sets me on the right track for the rest of the day.  I hope you enjoy it as much as I do.