Brussels Sprouts Gratin

I've been on a savory side kick lately, but last night skipped the meat all together and went straight for the veggies! I tried this Brussels Sprouts Gratin recipe from Claire Robinson, one of my favorite chefs. I lightened up the dish by using less butter, reduced fat cheese and nonfat milk, but would make this again without trying to "skinny down" the recipe.(I did add a piece of crumbled bacon on top though, which I would do again!) Here's the recipe (full fat and all!):

Ingredients

• 2 pints Brussels sprouts, trimmed, about 1 1/2 pounds
• 3 tablespoons butter
• 3 tablespoons unbleached all-purpose flour
• 2 cups milk, at room temperature
• Kosher salt and freshly cracked black pepper
• 5 ounces Gruyere, grated (about 1 cup grated)

Directions

Preheat oven to 400 degrees F. 

Bring a large pot of salted water to a boil over medium heat. Add the Brussels sprouts and cook for 5 to 7 minutes, until bright green and beginning to soften. Remove the sprouts with a slotted spoon and drop into a bowl of ice water to stop the cooking process.

Make the sauce by melting the butter and flour together in a saucepan over medium heat. Cook, stirring, until smooth and bubbling, about 1 minute; slowly whisk in milk and continue to cook, whisking frequently, until thick and creamy, 2 to 3 minutes. Season the sauce well with salt and heavily with pepper.

Halve the Brussels sprouts through the core and put them in an even layer in a 2 quart baking dish. Pour the sauce over the sprouts and sprinkle the cheese evenly over the top. Bake in the center of the oven for 10 to 15 minutes until the top is golden and bubbling.

Thanksgiving Tablescape

Bacon and Butternut Squash Pasta

Last night after a three hour, rainy, cold bus ride home from the city, I wanted something gooey and delicious to help turn my night around. I'm playing the "save my calories for Thanksgiving" game, so I didn't want something that would be too filling or fattening. I found this recipe for Bacon and Butternut Squash Pasta in Cooking Light last year and decided to try it.Even though I had never worked with butternut squash before and had to teach myself how to properly break it down, this recipe was stellar and on the plate within half an hour. The blue cheese wasn't overpowering and the salty bacon balanced it well. For JUST under 400 calories, this worked wonders.

Ingredients: 

3 1/4 teaspoons salt, divided  
8 ounces uncooked fettuccine  (You can use less, I will next time)
2 bacon slices  (you can use more- haha!)
2 tablespoons butter  
3 cups (1/2-inch) cubed peeled butternut squash  
2 garlic cloves, minced
1/2 cup (2 ounces) crumbled blue cheese  
1/2 cup sliced green onions

Directions:  

Bring 3 quarts water and 1 tablespoon salt to a boil in a large saucepan. Add pasta; cook for 8 minutes. Drain in a colander over a bowl, and reserve 1/3 cup cooking liquid.

Cook bacon in a large skillet over medium heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings in pan. Crumble bacon; set aside. Add butter to drippings in pan; cook 30 seconds or until butter melts. Increase heat to medium-high. Add squash; sauté 7 minutes or until almost tender. Add garlic; cook 1 minute, stirring constantly. Stir in remaining 1/4 teaspoon salt, pasta, reserved cooking liquid, and cheese; cook 2 minutes or until pasta is al dente, stirring frequently. Sprinkle with bacon and onions.

One note: Be sure to put some oil from the bacon drippings on the pasta so that it doesn't congeal into a lumpy mess. I made this mistake on my first plate!  

Coming Soon....

Yes- my food blog needs some loving! I've been busy combing through my favorite websites, magazines, cookbooks and new recipe collections looking for healthy, hearty and fresh recipes so stay tuned for some exciting new options!

In the meantime,here's a link to a new ground turkey comfort food one skillet dish that I created on Wednesday: Stovetop Cheesy Turkey Delight.

Enjoy!