Arugula Pesto + Brussel Sprout Shreds

It’s like this, you’re either going to reckon this is the oddest food combo and not sure what to think about it (well a twinkie stuffed with meat would be pretty odd)

OR

you’re going to love it and go buy some brussels immediately (brussel haters might even try it!)

(I love how spellcheck doesn’t know what to do with the word twinkie. I think it’s cause it’s an unidentified object). Just sayin.

Anyhoo, I love me some brussel sprout heads and they’re the underdog during this time of the year, I mean you never hear somebody saying (unless you’re me of course) I can’t wait to shovel those brussel sprouts into my mouth. People don’t usually overeat them either. Well,  I’ve overeaten these little bad boys of health. Not pretty. Soooo, don’t do that.

I’ve always wanted to mess around with the sprouts beyond the usual roasting (p.s. roasting is good too, check out this post for a few options). Why not make a happy combo with my two favorite greens? I have been pondering (favorite big word) the thought of shredding the sprouts forever but wasn’t quite sure what to do with them from there.

So, enter a pile of goodness where veggies are the rockstars and the soba noodles are just the backup singers. (Never had Soba? The Kitchn did a good job describing the difference between the Japanese noodles). 

p.s. This recipe is so meant to be played with (like play-dough or silly puddy).

RECIPE

Arugula Pesto & Brussel Sprout Shreds

Serves: (depends on how many soba noodles you make-safely serves 2).

Time: 30 minutes

Equipment: Food processsor

Ingredients:

  • 6 or more garlic cloves (heck, the more the merrier)
  • 1/2 cup walnuts
  • 1/2 cup extra virgin olive oil
  • salt
  • 2 cups arugula
  • 1/4 cup parmesan cheese
  • 1 bundle (1 oz.) uncooked soba noodles

For the sprouts:

  • 6 oz bag of whole, uncooked sprouts
  • olive oil (to taste)
  • pepper (optional)

DO IT:

Pre-Prep

  • Preheat oven to 400 degrees F.
  • Shred brussel sprouts in food processor. Set aside.

    Love me some shreds!

  1. Place whole garlic cloves (unpeeled) on a cookie sheet and roast for 10 minutes. At the same time place 1/2 cup of walnuts on another cookie sheet and roast for 6-7 minutes (nuts are not to be neglected, watch em so they don’t burn!).
  2. Remove both from oven and set aside.

Brussel Sprouts: 

  1. Place on a cookie sheet (once shredded) or jelly roll pan and toss with olive oil and pepper to taste. Roast for 10 minutes to start. Toss halfway through. Add on another 5-10 minutes or so if they haven’t quite cooked. Once done, set aside. (I kept mine in the oven while making the pesto).

I just love this pic of the soba noodles.

For the Noodles:

While the brussels are roastin, place 6 cups of water on the stove and heat on high til it’s boiling. Add the soba noodles and cook for approximately 4-6 minutes. Drain.

For the Pesto: (which can be made in advance).

  1. Add walnuts, arugula, garlic and salt to food processor and whirl it all up til a nice pesto-ey pile forms. As processor is processing, add olive oil.
  2. Scrape the sides and bunch it all up in a bowl, then add parmesan cheese and mix to combine. (take a whiff of the utter goodness).

For the finale:

Plate some noodles on something pretty, add some pesto and twirl with a fork to combine, (alternatively you can just add the pesto and soba noodles in a bowl and combine all like one big happy family) then toss some brussels on top and perhaps a bit more parmesan cheese (truffle oil anyone? just a smidge-omg).

ENJOY!

-Jen

Genius Thoughts (I can’t stop myself):

  • Use that pesto as a pizza topper (do I even need to tell you to add it to the squash pizza?)
  • Use the pesto as a veggie dip.
  • Use the brussels as a side dish (p.s. they’re fun to eat-but you might find some in your hair later). I might even toss some maple syrup on them next time if I serve alone.
  • Try other nuts. Pine Nuts are a traditional pesto maker, almonds or papitas would be fun! Mix your greens and try spinach, maybe a little fresh basil or cilantro (just watch the bitterness factor).

Also, don’t forget to subscribe for FREE updates if you like what you see here (top right corner), connect with me on facebook and twitter! I noticed some new lovely people following me on pinterest. It’s quite the addiction now isn’t it?

TELL ME

Are you a fan of pesto? Are you a fan of brussel sprouts? What’s your favorite way to use either? 

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Peanut Butter & Pumpkin Pie Granola Globes

There are 3 things that happen once the temperature in the air hits below 65 degrees. 

1) There is more time spent outdoors at a) farms, b) orchards, or c) trails, where we all hike, bike, walk or run. (looking for a trail? Did you see my “find a trail guide?”). Glorious!

2) Suddenly, you pause when ordering your usual humongo iced coffee, chai or green tea and you decide….”I think I”ll have that HOT.”

3) Words such as: Bake, Roast, Stew, Chili, Cider, Crisps, Butter, Pumpkin and Soup take over the food world. But I’m okay with that, perhaps it’s one of the reasons I love Fall so much. I miss the berries, but embrace the squash. 

Today, Baking won me over.

You’ll find an immediate cozzyness (that so needs a spell check) in your home just from the warmth of the stove and the aroma of melting peanut butter and cinnamon that lingers all day.

Better then Cinnabun if I don’t say so myself.

Doesn’t get cozier then that, unless you’re wrapped up in a snuggie, onesie or snow suit.

I started with the idea of making a granola bar. But the first batch turned out more like granola/meusli and the second batch (cause we ate the first one within a weekend) was a bit more sticky and chunky cause I played around with the measurements.

Hence, you can either make granola or get your hands dirty and make a globe. Yes, I have now dorked out and coined the term “granola globe.”

INGREDIENT HIGHLIGHT:

Turkish Apricots: (bottom right corner in above pic) Once the velvety, juicy, fresh apricot season comes to an end, we’re left with the dark brown dried version. But guess what, they are a small package of potassium, beta carotene, vitamin C and fiber. Good for your heart, eyes and the gut.

Buying: Go for organic, that way you don’t have to worry about sulfites. Read more if you’d like. Source: WHfoods.com.

Storage: Dried apricots can be stored for a few months, or up to 1 year if left in your freezer.

Other uses: Add the apricots to your oats, pancake batter, trail mix, eat em alone (portable snack), add to a stew, soup or toss over a salad for a hint of sweetness.

RECIPE

“Peanut Butter & Pumpkin Pie Granola Globes”

Adapted from: Eden Organics Spelt Flakes

Makes: 3-4 Cups (not sure how many globes, 16+)

Equipment:

  • cookie sheet (we all have one of those right?)
  • 9 x 13 baking dish

Ingredients:

  • 3 cups of spelt flakes (alternatives can be used)
  • 1/3 cup maple syrup
  • 1/3 cup honey
  • 2 tablespoons natural peanut butter (I used at least 4)
  • 1-2 teaspoons pumpkin pie spice (I like the spice)
  • 1/2 cup or more pepitas (pumpkin seeds)
  • 1/4-1/2 cup chopped turkish apricots, chopped
  • Coconut Oil (optional)-just a smear to grease the bottom of the glass dish

Methods:

  • Preheat Oven to 325 degrees. Place spelt flakes on the cookie sheet and bake for approximately 20 minutes, tossing the flakes here and there every 5 minutes or so.

Don't forget to toss.

Meanwhile back at the ranch, I mean on the stovetop:

  • Heat a small saucepan on medium heat and add maple syrup, honey, peanut butter and spices. 
  • Bring to a boil, then let simmer about 10 minutes or until it thickens and bubbles. Do not burn!
  • Take a moment to enjoy the scent.

Peanut butter doesn't need a pal, but Oh my.

  • Remove the spelt flakes from the stove and let cool.
  • Take a 9 x13 glass baking dish and coat with a little coconut oil (optional-gives a nice moistness and flavor to the granola). Mix all ingredients together in the baking dish, tossing to cover all the flakes.  Add the papitas and chopped apricots and keep mixing until some nice lookin chunks form and you’ve got your granola.
  • NOW: you can either press the mixture into the dish, let it cool and cut it into bars. OR you can let it cool a bit, then grab wadds and make your globes.

NOTE: you might want to add more nut butter to make the globes stickier, you must press them together tightly when forming. Get aggressive here.

Pack em up in a Halloween Goody Bag! Trick or Treat, no Twix!

Play with your food tips:

  • Try using Kamut flakes (click on link for Kamut and Apple compote) or Oats. The first round I made last week I used 1 cup oats (not instant) mixed with the spelt flakes. That’s where it turned out more like a muesli.
  • Add different dried fruits. I was going to try dried cherries and blueberries. Oh that sounds good!
  • Mess around: I found the second batch a bit sweet, you can always try 1/2 rice syrup (like I did in this cinnamon glazed pear recipe) with the honey or maple syrup. I used 4 tablespoons (1/4 cup) peanut butter, 4 cups spelt flakes, added another 1-2 tablespoons more maple syrup and honey. (not necessary).
Other recipes you’ll want to get your hands dirty for:
Roasted Butternut Squash and Farro Salad (Bonus, what is spelt vs. farro?)
Kamut and Apple Compote Breakfast (also substitute Spelt flakes)
Pumpkin Pie Oatmeal (also substitute Spelt flakes)

HAVE YOU MADE YOUR OWN GRANOLA? DO YOU HAVE A FAVORITE MIX-IN?

p.s. There is going to be a FIRST giveaway coming up this Thursday that you won’t want to miss out on and it will include an ingredient, (maybe two) from this recipe!

p.p.s Make your life easier by subscribing now for email updates (no spam people, I hate it in a can or otherwise) to receive the update and not worry about it.