Shredded Brussels Sprouts

I found this recipe in “Quick and Easy Meals: by Mark Sisson and Jennifer Meier…..a great resource for those eating a primal or paleo diet.

My kids will tolerate roasted Brussels sprouts, but they all agreed that these were better.  The best comment was that they were less “brussels sprout-y” this way.  While I love them roasted, these were a nice change and I gladly make them for my kids.

1 lb Brussels sprouts, shredded in food processor

1/4 to 1/2 cup olive oil

Warm olive oil in large skillet over medium-high heat.  Add Brussels sprouts and cook until softened and lightly browned, about 10 minutes.  You might need to add more oil as they cook…..go slowly, adding just enough to keep them from sticking to the pan.  Salt and pepper to taste before serving.

I found that they browned better for me if I cooked them in batches….the browned, crispy bits add some good texture to the dish.  A friend suggested adding some chopped, cooked bacon to them which also sounds divine.  I think cooking them in bacon grease might be something I try as well.



Sauteed Spinach

Sautéed spinach was never my favorite, until I made this.  It actually started out as a filling for a rolled-up cube steak recipe.  The filling was great….the rolled cube steak?  Not so much.  So I made a few adjustments and now this makes a regular appearance on our kitchen table.

4-5 strips bacon

1/2 to 1 cup onion, chopped

1 clove garlic, minced

1/2 to 1 cup celery, chopped

1/2 to 1 cup mushrooms, chopped

2 cups fresh spinach, chopped

1/8 tsp celery salt

Cook the bacon, either in the oven or in a large skillet on the stove.  Reserve a few tablespoons of the bacon grease.   Set bacon aside and chop when cooled.

Heat about 2 tbsp of bacon grease in a large skillet over medium heat.  Saute onion 3-5 minutes, then add garlic, celery, mushrooms, spinach and celery salt.  Stir well and saute until spinach is wilted.

Add chopped bacon and salt and pepper to taste.

The beauty of this side dish is that you can add/subtract ingredients as you like.  Omit the mushrooms or add some leeks.  I usually leave out the celery (my husband isn’t a fan) but I always use the celery salt….it gives it a nice flavor.  If you don’t have any bacon, start with some reserved bacon grease from a previous day, or simply use olive oil.

Mashed Cauliflower

I love mashed potatoes…, love, love them. When I saw a recipe for mashed cauliflower I was skeptical.  However, it is absolutely a great alternative, with a very similar consistency and mild flavor. I can almost guarantee that if your kids will eat mashed potatoes, they will eat mashed cauliflower…..and get a greater variety of nutrients in the process.

1 head cauliflower, roughly chopped

1 cup chicken broth or water

salt and pepper to taste

Place cauliflower and broth/water in large pot on stove over med-high heat. Bring to a boil, then reduce heat to medium, cover and cook 20 minutes, until cauliflower is very tender.  Leave a bit of liquid in the pot and mash to your desired consistency, puree in a food processor, or blend with an immersion blender. Season with salt and pepper to taste.

It may not seem like there is enough liquid in the pot to start, but cauliflower gives off a lot of water as it cooks.  Always better to add liquid if you need it…..difficult to remove it later if you start off with too much.  Check it at about 10 minutes to see if you need to add more liquid.

You could add some minced garlic when cooking the cauliflower, and/or add some cream and butter when mashing them.  Basically anything you can do with mashed potatoes, you can do with mashed cauliflower.