Steamy Kitchen Recipes | RSS Feed http://steamykitchen.com Steamy Kitchen Food Blog: fast recipes, simple recipes, with fresh ingredients to create delicious meals. Fri, 01 May 2015 15:39:44 +0000 en-US hourly 1 http://wordpress.org/?v=4.2.1 Roasted Brussels Sprouts and Grapes http://steamykitchen.com/28972-roasted-brussels-sprouts-and-grapes-recipe-video.html http://steamykitchen.com/28972-roasted-brussels-sprouts-and-grapes-recipe-video.html#comments Wed, 11 Dec 2013 14:19:28 +0000 http://www.steamykitchen.com/?p=28972 If you’re looking for a holiday side dish to complement the turkey, prime rib (or both!), mark this recipe down as a top contender! Not only is this a 5-ingredient dish, but the roasted brussels sprouts are treated to a special ingredient – sweet, red grapes. Let your oven do its magic – 20 minutes is all it takes – ...

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Roasted Brussels Sprouts and Grapes

If you’re looking for a holiday side dish to complement the turkey, prime rib (or both!), mark this recipe down as a top contender! Not only is this a 5-ingredient dish, but the roasted brussels sprouts are treated to a special ingredient – sweet, red grapes.

Roasted Brussels Sprouts and Grapes

Let your oven do its magic – 20 minutes is all it takes – to make all traces of bitterness disappear from the brussels sprouts. Roasting also concentrates the grapes’ flavor – intensifying its natural sweetness.

Roasted Brussels Sprouts and Grapes

Cook’s Bonus: The stray leaves that fall off in the roasting pan turn into impossibly thin, brittle, crispy bites. This is what I call the Cook’s Bonus – a little delicious somethn’ for the chef that never makes it out to the table. Shhh….don’t tell anyone.

Roasted Brussels Sprouts and Grapes

I recently made these on the Daytime Show and instantly converted two of the TV crew members who were life-long brussels sprouts avoiders — into LOVAHS. Uh, I mean lovers of brussels sprouts, um, not each other. Nevermind.

Here’s a quick video to show you how it’s done.

Roasted Brussels Sprouts and Grapes Recipe Video


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Roasted Brussels Sprouts and Grapes

Servings: 4 Prep Time: 5 minutes Cook Time: 20 minutes
Roasted Brussels Sprouts and Grapes featured-0388

Tip: The larger the grapes, the better! If you can find big, round, seedless globe grapes, those work perfect.

Ingredients:

1 pound brussels sprouts, halved
1/2 pound seedless red grapes, halved
3 tablespoons olive oil, divided
2 tablespoons soy sauce
1 tablespoon balsamic vinegar freshly ground black pepper

Directions:

Heat the oven to 400F. On a baking sheet, toss the brussels sprouts and grapes in just 2 tablespoons of the olive oil to coat evenly. Roast in the oven for 20 minutes, tossing them halfway so they cook evenly. Pierce a brussels sprout to make sure they are cooked through. Remove baking sheet from oven.

In a small bowl, whisk the remaining olive oil, soy sauce and balsamic vinegar. Toss this sauce over the roasted brussels sprouts and grapes that are still on the baking sheet. Return to oven, place on top shelf. Turn oven to broil and cook for 3 minutes or until the sauce is bubbling and caramelizing. Watch them carefully so they don't burn! Remove from the oven and serve immediately.

 

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Roasted Tofu and Vegetables http://steamykitchen.com/28469-roasted-tofu-and-vegetables-recipe-video.html http://steamykitchen.com/28469-roasted-tofu-and-vegetables-recipe-video.html#comments Wed, 18 Sep 2013 20:08:23 +0000 http://www.steamykitchen.com/?p=28469 I had serious doubts the first time I heard of a recipe for Roasted Tofu. Tofu is made mostly from dried soybeans and water (plus a coagulant like seaweed salt). It’s a pretty serious wiggly jiggly thing with such high water content. Roasting tofu would just dehydrate the water and shrivel up the soy, or so I thought. Several years ...

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Roasted Tofu and Vegetables Recipe

I had serious doubts the first time I heard of a recipe for Roasted Tofu. Tofu is made mostly from dried soybeans and water (plus a coagulant like seaweed salt). It’s a pretty serious wiggly jiggly thing with such high water content. Roasting tofu would just dehydrate the water and shrivel up the soy, or so I thought. Several years ago, I tried it on a whim. With the expiration date on a box of tofu looming, I decided to cut the tofu into cubes and roast them in the oven with some olive oil.

Roasted Tofu and Vegetables Recipe

They turned out crispy, crunchy on the outside and creamy smooth-soft on the inside. What an amazing change in texture! Roasting the tofu changed the ingredient from being a “blank slate with no taste” to a flavor profile of its own – slightly nutty, slightly sea salty. The browned bits are shatteringly crisp from roasting in the olive oil. In this recipe, I used silken tofu from Mori-Nu.

Roasted Tofu and Vegetables Recipe

Even if you “overcook” the tofu, it’s still wonderful with a crunchier, chewier texture. I love it both ways.

Roasted Tofu and Vegetables Recipe

Okay, so not only do I have instructions and a video to show you how to roast tofu and vegetables, but I purposely made the batch bigger in the recipe for leftovers. The leftover tofu and vegetables create a velvety smooth, creamy soup for the following day!

Roasted Tofu and Vegetables Recipe

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Roasted Tofu and Vegetables Recipe Video

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Roasted Tofu and Vegetables

Servings: 4 Prep Time: 10 minutes Cook Time: 40 minutes
roasted tofu and vegetables recipe-9781

You'll need 2 baking sheets for this recipe.

As you are preparing the vegetables for roasting, keep in mind that the vegetables have different cooking times. I like to keep each vegetable in its little spot on the baking sheet, so that I can easily use a spatula to remove any vegetables to cook sooner. Also, try cutting the vegetables according to how quickly they might cook. I'll cut the broccoli in larger florets (they cook faster) and the carrots & parsnips into smaller chunks (takes longer to cook) so that everything is ready at the 35 minute mark. Here's a size guide:
cauliflower - 1" florets
broccoli - 2" florets
carrots & parsnips - 3/4" chunks
brussels sprouts - halved
Feel free to add any additional vegetables to the mix. I also added some Japanese shishito peppers to mine!

Ingredients:

1 package Mori-nu tofu (extra firm or firm)
1/2 head broccoli
1/2 head cauliflower
3 large carrots
3 parsnips, cut in chunks
1/2 pound brussels sprouts
olive oil
sea salt and freshly ground black pepper

Directions:

Preheat oven to 400F.

Drain the tofu and pat very dry with a paper towel to absorb as much moisture as possible. Cut tofu into 1" cubes. Drizzle about 1 tablespoon olive oil on a baking sheet, carefully add in the tofu and shake the baking sheet a bit to coat the tofu. Go ahead and begin roasting the tofu while you work on the vegetables. If your oven does not fit 2 baking sheets side by side, place the tofu on the UPPER rack.

Cut the vegetables (see headnote) and in the other baking sheet, toss vegetables with about 2 tablespoons of olive oil so that they are all evenly coated. If your oven does not fit 2 baking sheets side by side, place the vegetables on the LOWER rack.

Set timer and roast for 30 minutes, then check the vegetables. The carrots & parsnip may need a little more time. Remove any vegetables that are cooked through. Take out the tofu pan and flip the tofu.

Increase oven temperature to 450F to finish off the tofu (and the carrots & parsnips if they need more cooking). Roast for an additional 10-15 minutes. The tofu should be nicely browned on both sides. Season with sea salt and freshly ground black pepper.

TO MAKE ROASTED VEGETABLE SOUP WITH LEFTOVERS:

prep time: 2 minutes
cook time: 5 minutes

Leftover roasted vegetables (reserve a few pieces for garnish)
1 quart prepared stock (vegetable, beef or chicken)
1/2 teaspoon cayenne pepper
sea salt and freshly ground black pepper
good quality olive oil

Place leftover vegetables and tofu into a blender or food processor with just half of the stock. Blend or process until smooth. Add in the remaining stock, cayenne pepper, and blend until desired consistency. Heat soup in pot. Taste and season with sea salt, freshly ground black pepper and additional cayenne pepper, if needed. Ladle into bowls, finish with a drizzle of olive oil. Garnish with roasted vegetables.

 

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Roasted Brussels Sprouts, Sweet Chili Sauce http://steamykitchen.com/27757-roasted-brussels-sprouts-with-sweet-chili-sauce-recipe-video.html http://steamykitchen.com/27757-roasted-brussels-sprouts-with-sweet-chili-sauce-recipe-video.html#comments Fri, 02 Aug 2013 17:39:58 +0000 http://www.steamykitchen.com/?p=27757 For the past 5 years, Ree (The Pioneer Woman), Elise (Simply Recipes) and I have hosted big parties for our food blogging community. It’s sort of a tradition now, anytime the three of us are in the same city at the same time, we just have an urge to get people together, eat, dance and have a merry time. This year’s ...

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Roasted Brussels Sprouts with Sweet Chili Sauce Recipe

For the past 5 years, Ree (The Pioneer Woman), Elise (Simply Recipes) and I have hosted big parties for our food blogging community. It’s sort of a tradition now, anytime the three of us are in the same city at the same time, we just have an urge to get people together, eat, dance and have a merry time.

photo

This year’s shindig was at Stubb’s BBQ Restaurant in Austin, Texas for BlogHer Food Conference. And while I make it sound like the three of us planned, managed and executed the party, the reality was that the three of us just showed up as hostesses. All the work was done by the fabulous crew at BlogHer!

roasted-brussels-sprouts-sweet-chili-sauce-recipe-5115

While in Austin, I was on a mission to try the famous roasted brussels sprouts from restaurants Uchiko and East Side King Food Truck at The Liberty Bar. Both treated the brussels sprouts to an oven roasting and Asian sauce. It’s a good thing, because the flavor combination of salty/sweet/savory/garlicky/sour PLUS the nuttiness from roasting will make you forget the very first time your mom made you eat plain, soggy, bitter brussels sprouts when you were a kid.

Roasted Brussels Sprouts with Sweet Chili Sauce Recipe

Uchi/Uchiko’s official recipe includes two sauces and a ton of ingredients, which makes it just too complicated for this “easy Asian” blog, so I’ve created a different recipe to include only the bare necessity of ingredients to achieve a similar taste profile….namely: garlic, fish sauce and Thai sweet chili sauce.

Roasted Brussels Sprouts with Sweet Chili Sauce Recipe

I’ve converted plenty of brussels sprouts haters with this recipe….

Roasted Brussels Sprouts with Sweet Chili Sauce Recipe

 

Roasted Brussels Sprouts with Sweet Chili Sauce Recipe Video

 

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Roasted Brussels Sprouts with Sweet Chili Sauce Recipe

Servings: 4 Prep Time: 5 minutes Cook Time: 25 minutes
roasted brussels sprouts with sweet chili sauce recipe-9571

Thai Sweet Chili Sauce can be found in most supermarkets (look in the Asian section). It's a sweet sauce perfect for dipping dumplings, egg rolls and adding to stir-fries. The sauce is more sweet than spicy (probably a spicy level of 3 out of 10) - even kids will love it. My favorite brand is Mae Ploy.

If you don't have fish sauce, use low sodium soy sauce.

Ingredients:

1 pound brussels sprouts, stem trimmed and halved
2 tablespoons cooking oil
2 garlic cloves, finely minced
2 teaspoons fish sauce or soy sauce
2 tablespoons sweet chili sauce

Directions:

Heat the oven to 400F. On a baking sheet, toss the brussels sprouts in cooking oil to coat evenly. Roast in the oven for 20 minutes, tossing them halfway so they cook evenly. Remove brussels sprouts from the oven and turn on oven broiler to high, with the oven rack positioned in the top third of the oven.

In a small bowl, whisk together the remaining ingredients and pour over the brussels sprouts, tossing to coat evenly. Broil the brussels sprouts for 5 minutes or until the sugar in the chili sauce is bubbling and caramelizing. Watch them carefully so they don't burn! Remove from the oven and serve immediately.

 

Roasted Brussels Sprouts with Sweet Chili Sauce Recipe

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More sides?

Try this Roasted Cauliflower with Parmesan Recipe

roasted cauliflower recipe with parmesan

Or indulge in The Pioneer Woman’s Buttermilk Biscuits Recipe

The Pioneer Woman's Buttermilk Biscuit Recipe final photo

 

Roasted Cauliflower with Bacon and Garlic Recipe

roasted-cauliflower-bacon-recipe-4884.jpg

 

 

 

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Brussels Sprouts Chinese Sausage Recipe http://steamykitchen.com/21289-brussels-sprouts-chinese-sausage-recipe.html http://steamykitchen.com/21289-brussels-sprouts-chinese-sausage-recipe.html#comments Wed, 11 Apr 2012 21:27:05 +0000 http://steamykitchen.com/?p=21289 The Chinese equivalent to bacon is Chinese Sausage, or “lap cheong” in Cantonese. If there’s one ingredient that will make brussels sprouts your most favorite vegetable, it’s Chinese Sausage (yes, even more so than bacon). Chinese Sausage is the secret ingredient to my fried rice – and hey, it’s sold on Amazon.com (actually, that’s a pretty good price $12.85 for a ...

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Brussels Sprouts Chinese Sausage Recipe

The Chinese equivalent to bacon is Chinese Sausage, or “lap cheong” in Cantonese. If there’s one ingredient that will make brussels sprouts your most favorite vegetable, it’s Chinese Sausage (yes, even more so than bacon).

Chinese Sausage is the secret ingredient to my fried rice – and hey, it’s sold on Amazon.com (actually, that’s a pretty good price $12.85 for a package of 3).

I should probably compare Chinese Sausage to pancetta, as it’s more like pancetta than bacon. But it’s much sweeter and not quite as salty.

Each sausage is dotted with fat…lot of it. Is that a good thing? Well, I believe that sausage without fat is just pork. The fat is where the flavor is, but I do understand the fine line between full-flavored and too fatty. I’ll show you exactly how to deal with this and let you decide how much of that fat to keep or discard. (photos of Chinese Sausage from Amazon.com)

Brussels Sprouts Chinese Sausage

One of my favorite ways to prepare brussels sprouts is to treat it like cabbage and shred it with a chef’s knife. It is a little time consuming, cutting every itty bitty mini “cabbage ball” by hand….feel free to use a food processor with a shredding disc OR just cut each brussels sprouts in half and leave ’em half orbs.

Dice the Chinese Sausage and throw ’em in a cold wok or saute pan. Yes. cold pan. Turn on the heat to medium-low and let the sausage heat up gradually.

As it heats up, you’ll begin to see ’em sweat. That’s a good thing – the fat inside each sausage is melting.

If you use a wok, it makes it easier, push the Chinese sausage up the sides of the wok and let the fat drip down. Make sure you control your heat – don’t let the sausage burn. Now at this point, you can use a paper towel and mop up all this extra fat and discard (!!!) or be like me and just use that fat to fry the brussels sprouts. Just do an extra lap in the pool.

Remove all of the cooked sausage to a plate, being careful to not scoop up any of that fat. We’ll add the cooked sausage back in the pan later.

Crank up the heat and add in the brussels sprouts. Add in 1 tablespoon of water to get the b.s. cooking. If you’ve taken the easy way out and only cut the b.s. in half, you’ll add in a bit more water, cover the pan and let the b.s. steam. But since we’ve got shreds, they cook rather quickly – no need to cover the pan.

Fish sauce is my other secret weapon in this dish – feel free to sub with soy sauce.

Once the brussels sprouts have cooked through – just taste one of them, they should still be just slightly crunchy but with no raw taste – add the Chinese Sausage right back in.

Toss toss toss!

Done. You’ll never have brussels sprouts quite like this….feel free to do this with regular cabbage as well.

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Brussels Sprouts with Chinese Sausage Recipe

Servings: 4 Prep Time: 10 minutes Cook Time: 10 minutes
brussels-sprouts-chinese-sausage-recipe-514.jpg

To cut the prep time, cut each brussels sprouts in half instead of shredding - or you could use the food processor with the shredder disc.

Ingredients:

1 1/2 pounds brussels sprouts
6 ounces Chinese Sausage (or substitute with 4 ounces pancetta), diced
1 teaspoon fish sauce (or soy sauce)

Directions:

1. Add the Chinese Sausage to your wok or large saute pan. Turn heat to medium low and let the sausage cook gently for 5 minutes. Watch the heat - don't let the Chinese Sausage burn. Move the Chinese Sausage up the sides of the wok to let the fat drip down. Remove the Chinese Sausage to a plate, use a slotted spoon to keep the fat in the pan.

2. Turn the heat to medium-high and add in the brussels sprouts. Toss to coat the brussels sprouts with the fat. Stir fry for 2 minutes. Add in 1 tablespoon of water and toss. Let the brussels sprouts cook for 2 minutes.

(or, if you have cut the brussels sprouts in half instead of shredding, add 3 tablespoons water, turn the heat to medium and cover. Cook for 5 minutes and check for doneness)

3. Add in the fish sauce. Toss in the cooked Chinese Sausage. Taste and add season with additional fish sauce if needed. Remember, the Chinese Sausage is very salty, so when you're tasting, get a bite with both ingredients.

 

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