Introducing… Golden Nugget Squash!

March 28, 2018

Earlier this week I rebooted “What’s In The Crockpot?” – a blog post that I used to do regularly. Guess what? Time for another reboot!

I have a whole archive of posts called “The Produce Aisle”, and each one is about a new-to-me fruit or veggie, that I brought home, researched, and cooked. It’s a way to expand my horizons and try new things, while still eating healthily, and there ain’t nothin’ wrong with that!

My produce experiment this time around is… Read the rest of this entry »

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Crispy Eggplant Chips

October 11, 2016

Here’s an easy, healthy snack for when you’re craving potato chips but don’t want all the carbs: eggplant chips! All you need are Japanese eggplants, and a few things you probably already have in your cupboard.

japanese-eggplant

Potatoes have about 3 times the carbs that eggplants have (17 grams vs. 6 grams, respectively, per 100 grams), so it Read the rest of this entry »


I Learned All About Kohlrabi and Then Cooked It Three Ways

August 3, 2016

Ever had kohlrabi? I came across it at Eastern Market in Detroit, and I was in the mood to try something new, so I bought it. (Full Disclosure: I’m pretty much always in the mood to try something new.)

kohlrabi-with-greens

Kohlrabi is a vegetable, related to cabbage, broccoli, and kale. The name is German in origin, loosely translated as Read the rest of this entry »


Zucchini Spaghetti

February 12, 2016

I love a fun kitchen gadget. My friends know it, too. So when I was chatting with my friends Kristy and Mike a few weeks ago, Kristy asked if I had a Veggetti. I didn’t – I hadn’t even heard of it – and we moved on to other topics of conversation. Then, three days later, a package arrived. Kristy and Mike sent me a Veggetti!

A veggetti is a simple little spiral slicer that Read the rest of this entry »


This Vegetable is Dangerous. Seriously. It Will Hurt You.

January 8, 2015

My friend Jen was at the supermarket when she saw something she knew I’d love. So she bought it for me. There was just one problem: it’s really hard to handle, because it’s covered in thorns. And they hurt.

thorny-spiny-chayote

It’s called a thorny chayote, and the thorns are no joke. Jen wrapped it in a towel to bring it to my house, and the only I could manage to hold it, even for a little while, was to Read the rest of this entry »


Hmmm… Better Do Something With These Pigeon Peas!

November 26, 2013

I’ve been in fridge-clean-out mode for the past few days. This happens before I travel – I make an effort to consume all my fresh produce, so nothing goes bad while I’m gone. I’m headed to Colorado for Thanksgiving tomorrow (Have you taken my Thanksgiving Pledge yet? Click here), and want to come home to an empty crisper drawer so I can fill it with fresh new things.

The other night, I found these in the back of my fridge:

pigeon-peas-in-hand

Pigeon Peas! I bought these at the farmers market, and they got pushed behind a taller item in my fridge. Thankfully, they were in a container designed to extend the life of produce, so they were still good! But I’ve never eaten pigeon peas before, so one question remained: What was I going to do with them?

Read the rest of this entry »


Brussel Sprouts!

October 18, 2011

It’s Tuesday.  Looking for a weight loss chart update?  You’re gonna have to wait longer.

Full Disclosure Part One:  Although I didn’t put it up until Tuesday afternoon, I actually wrote this post on Monday evening, so it’s not weigh-in time yet.

Full Disclosure Part Two:  I haven’t decided if I’ll even weigh myself at all this week.  It’s been two weeks since a weigh-in (you can see my last weigh-in here), and, for the last week, I’ve felt pretty good about not needing validation from my scale.  It helps that my scale is currently off my bathroom floor and on the top shelf of my closet.  I put it there because I had a few weeks where I was becoming obsessed with the number on the scale, and was weighing myself daily (or more often than that), and I thought moving the scale out of sight would be a better option than getting tied into a straightjacket and being put in a padded room at the loony bin after going crazy.

So.  When will I weigh myself again?  Possibly tomorrow (which, as you know from Full Disclosure Part 1, will have already passed by the time you read this).  I’ll see how I feel in the morning.  If I’m chomping at the bit to see what I weigh, than I’ll bring down the scale and get to business.  If I don’t, I’ll probably keep the scale where it is, and continue on with my week.  I’ll start chomping at the bit eventually, I’m sure of it.  And when that happens, I’ll weight myself.  Makes sense to me!

Moving on… I have a recipe to share:  Dijon Brussel Sprouts!

I love brussel sprouts, but haven’t bought any in a while.  One time, I even had a brussel sprouts stalk as a roommate!

With a name like Dijon Brussel Sprouts, this may seem like a rerun from last week’s Dijon Green Beans post, but let me assure you, there are some big, major differences.  One, I doubled the recipe.  Two (and perhaps more obviously), I left out the green beans and added brussel sprouts.  Three, I added another ingredient.  Here, I’ll walk you through it:

I started with about three pounds of brussel sprouts.  I cut off the stems, and since they were pretty big, I quartered each one.  They all went onto a baking sheet, and I put them in my 400 degree oven for 40 minutes (per Barefoot Contessa’s suggestion, although I didn’t add oil, salt, or pepper).  I forgot to take a picture of the brussel sprouts pre-oven – oops!

While the brussel sprouts were roasting, I started on the other stuff.  First up, halving nearly 2 pints of cherry tomatoes.  I bought heirloom cherry tomatoes at Whole Foods – one pint all purple (although they showed up looking red in the pictures), and one pint a variety of colors.  I tried a tip from my friend Debbie on how to cut a pint of tomatoes in half in one fell swoop:  First, collect all the tomatoes on a Tupperware lid:

Then put a similarly sized lid on top (which I’m in the process of doing in that picture) to hold the tomatoes in place, and run your big, sharp knife between the two lids.  Voila!  All your tomatoes have been cut in half!

I did that with the multi-colored pint as well, and they all went into a bowl:

Then I thinly sliced an entire medium red onion:

Next up: the dressing.  I started with 2 teaspoons olive oil and 4 teaspoons red wine vinegar in a bowl:

I added 3-4 teaspoons of dijon mustard, some salt and pepper, a little garlic powder, and the new ingredient I mentioned above:  2 tablespoons soy bacon bits:

Bacon and brussel sprouts go great together, and these fake soy bacon bits are a wonderful alternative to the real thing.  A serving (which is 1.3 tablespoons) of the fake ones has 25 calories and 0.5 grams of fat.  Plus, they’re vegan, which makes this a great dish to serve to your vegan friends!

After whisking it all together, I got:

When the brussel sprouts came out of the oven, I added them to the bowl:

They were technically done, as they were tender all the way through, but when I make this recipe again, I’m going to let them go a little longer so they get a little more color.

Final step:  Toss it all together!  I also added another tablespoon or two of the fake bacon bits, because I thought the ones in the dressing might have gotten a little soggy.  The end result (it’s a weird picture because I tried to use the last lingering natural light coming in from my window):

I took this dish to a party I went to this past weekend, and they were a hit.  Lots of compliments.  So you should try it yourself!  It’s easy to cut in half if you aren’t cooking for 10-12 people, like I was, but I ended up taking the leftovers home, and eating them yesterday for lunch at my new job.

Keep it up, David!