Book of Yum

This week the Gluten-Free Menu Swap is hosted by Celiacs in the house with a theme of squash. I’ve included a plan for a tasty, low-carb spaghetti squash “pasta” dish in my lineup. I just love the mild taste and texture of spaghetti Squash. What’s your favorite way to prepare it? I’d love some new ideas! Below is my menu, but don’t forget to check out more menus at Org Junkie.
Monday: Italian
Spaghetti Squash “pasta” with eggplant tomato caponata

Tuesday: Chinese
White Jasmine rice with Veggie stir fry

Wednesday: Indian
Aloo Jeera Recipe (Potato with Cumin), Spiced Okra Recipe, Chard Chips

Thursday: Vegan
Brown Rice Pot Pie with Kidney Beans

Friday: Vegan
Mashed Smoky Sweet Potatoes, Veggie Soup

Saturday: Chinese
White Fried Rice and Veggie Stir Fry

Sunday: American Breakfast
Fried Potatoes and Onions, Slow Simmered Greens

This week I thought I would share a seasonal recipe for apricot glazed Brussels Sprout that is perfect for Thanksgiving or other Fall celebrations. I happened to have some apricot jam, which is odd as I have never liked apricots all that much, and some brussels sprouts begging to be used. Somehow it occurred to me that brussel sprouts might be nice glazed in apricot jam… and you know what? They were quite delightful! I took heart and inspiration from the blog Veggie Venture’s experiment with apricot glazed brussels sprouts, but I always roast brussels sprouts whenever I can rather than boil them. I have By the Bay to thank for that- and her savory Roasted Brussel Sprout Recipe is a favorite in our house. If you haven’t had brussel sprouts lately (or ever)- why not try one of these tasty recipes?

Other Book of Yum Gluten-free Brussels Sprouts Recipes:
Chinese Szechuan Brussels Sprouts Recipe
Gluten-free beer glazed Brussels Sprouts Recipe
Indian Mustard Brussels Sprouts Recipe
Sweet Caramelized Brussels Sprouts Recipe

*note: While strictly speaking the following is not TED, those doing extreme protein elimination diets may find it useful. Brussels Sprouts are also high in Calcium, which is nice for breastfeeding moms, although some moms reportedly have trouble with the “gassiness” of this kind of vegetable. Luckily, we seem to tolerate vegetables well.

Apricot Glazed Roasted Brussel Sprout recipe Side Dish  Vegetables  American

Ingredients 1 lb- 1 1/2 lb. brussels sprout olive oil dried dill to taste salt pepper 1/2 cup apricot jam (i use a no-sugar variety) 1 tbsp. fresh lemon juice lemon zest, if desired Directions Clean sprouts and shake off water, or fold in a towel. Cut in half, horizontally, and place in medium to large bowl, drizzling with olive oil. Season with dill, salt, and pepper and place flat on cookie sheet. I think that it is easiest if you put them all one way, either flat, cut side face down or round exterior face down. Place in 425 F oven and bake for 15 minutes and then check. If one side is nicely browned, turn over. Otherwise, put back in oven for another 10-15 minutes or until browned on one side. (This will depend on size of the brussel sprout) When this one side is brown, turn the sprouts over and bake for 5-10 minutes or until done to your preference. I like them more done than my DH- My favorite part is the crispy, paper-like exterior. yum! He likes them lightly browned but not papery. To each their own. While sprouts finish browning, put your jam, lemon juice, and zest in a heavy bottomed, small soup pot. Bring to a simmer and let it come to a liquid like texture. Then turn off the stove and reserve glaze. When brussel sprouts are done, put in a pretty, medium sized serving bowl and drizzle generously with glaze, stirring if necessary. Serve and enjoy!

Rating:  9 Original Source:  Contents of my brain, inspired by many recipes online. Please do not replicate without my written permission. Thanks! Recipe ID:  1466 Added:  October 18, 2009 Last Modified:  October 18, 2009

Sometimes the best dishes are not the ones you plan, but the ones you decide to make at the last minute. I’d never really thought of preparing Brussel Sprouts with Chinese sauces before, but as I was trying to come up with a complimentary dish to the Sweet and Sour tofu, I stumbled across an intriguing recipe in a Thai vegetarian cookbook that had a distinct Chinese influence. I had a scant pound of brussel sprouts in the freezer (I’d used half of them for By the Bay’s yummy roasted Brussel Sprout recipe) and decided to go for it. To my surprise, it was really delicious, and reminded me of my favorite Chinese mushroom garlic broccoli recipe. I think I might shorten the simmer time of the sprouts to keep them a little crispier, but the flavor was delicious! Brussel Sprouts might not be a traditional Chinese vegetable- but why not give it a try? Edward and Sons has a great wheat free Teriyaki sauce, but if you can’t find it, you could substitute any yummy gluten free soy based sauce (hoisin etc.). Ni chi fan le ma? (Have you eaten yet?)

Want other Chinese vegetarian recipes? Try my
Chinese Broccoli Mushroom Recipe
Szechuan Chinese Peas

And, if you have Brussel Sprouts in your fridge but don’t want to have Chinese food tonight, try my
Caramelized Maple Brussel Sprout Recipe

Chnese Brussel Sprouts with Szechuan Pepper and Garlic Side Dish  Vegetables  Chinese

Ingredients 1 lb. brussel sprouts 1/2 cup water 1/2 tsp salt 1 or two large white crushed scallion parts 2 large crushed garlic cloves 2 tbsp+ scallion oil and/or peanut oil 1 1/2 tbsp. coarsely chopped garlic sauce: 1/4 cup water 1 1/2 tbsp. gluten free teriyaki sauce (Edward and sons) 1 tbsp GF soy sauce 1 1/2 tsp sugar 1/2 tsp szechuan pepper 1/4 tsp pepper 1 1/2 tbsp water and 1 tsp cornstarch, combined separately Directions Cut off the stem of the brussel sprouts and cut them in half. Put 1/2 cup water in a pan with salt and the prepared brussel sprouts, and bring everythnig to a boil, then lower it to a simmer and cover for 8 minutes. Take off burner and drain. Whisk sauce ingredients together. Heat your wok and add oil with scallions and garlic until oil is seasoned and brown. Remove the whole scallions and garlic from the pan and leave the oil. Add the garlic and let brown for thirty seconds, and then add the brussel sprouts, stirring for another 45 seconds or so. When sprouts are glossy, pour in sauce. when sauce is heated add your water and cornstarch, whisked together before adding. Let thicken and then immediately remove from wok and serve.

Rating:  9 Original Source:  Adapted frm Real Vegetarian Thai Recipe ID:  1145 Added:  October 11, 2007 Last Modified:  October 12, 2007