Pan-Fried Brussel Sprouts & Spaghetti Squash with Sauteed Tomato Sauce!

The first week of recommendations month is always a bit of wrapping up bits and pieces.  So no one recommended these recipes but I just happened to have made them on Sunday.

Sunday night I was on cooking duty which pretty much took me just right up till the Oscars began.

My challenge was with two ingredients in two dishes: brussel sprouts and spaghetti squash. After rummaging through Pinterest, I finally decided on doing the Pan-fried brussel sprouts as the spaghetti squash needed the oven to cook.

pan fried brussel sprouts

Pan fried brussel sprouts

The recipe for that is right here: http://allrecipes.com/recipe/pan-fried-brussels-sprouts/

I’m just learning about the world of brussel sprouts.  I did another recipe before HERE! That was pretty good too. This was is quite simple to do and honestly, I added all the ingredients as I felt it was necessary and its pretty good.  If you want, it always seems to suggest to add some meat to it to add to the flavor. Since this was done early, my mom decided to reheat it in the pan a bit with some chicken broth.  The result was very good 🙂

Moving on to the second dish, by the time the brussel sprouts were done, the spaghetti squash was almost done and I need to prepare the sauteed tomato sauce.

Spaghetti Squash with Sauteed Tomato Sauce

Spaghetti Squash with Sauteed Tomato Sauce

Originally, the recipe I have here is for a “gremolata”, which they say is this herb condiment with parsley, lemon zest and garlic.  I can’t called this a gremolata because I didn’t have fresh lemons hence, no peel. I ended up making the sauce only.

Here is the recipe: http://www.afamilyfeast.com/spaghetti-squash-gremolata/

I made only one modification in this (other than not doing the gremolata).  If you look at the recipe it says yellow tomato, but I used yellow peppers.  I’m not exactly sure what a yellow tomato is…

Still, this was really good.  I liked the tomato sauce with it and it gave a really good flavor.  I used the leftovers for the next two days with a bit of rigatoni pasta and brought it for lunch 🙂 When I have lemons next time, I’d definitely try to make the gremolata and see how that tastes!

strawberries

Strawberries

I ended the dinner with some delicious strawberries as dessert! Healthy and awesome! 🙂

How do you make brussel sprouts? Have you had gremolata before? How do you like your spaghetti squash (if you like it at all)?

Roasted Garlic Rosemary Brussels Sprouts and Oven-Baked Ribs

This Saturday was totally efficient for me.  Other than getting lots of chores done, I managed to make a very awesome dinner with one of my most favorite foods ever, Ribs! Plus, I experimented with trying out how to make Brussels Sprouts.  I’ve never made it before and only ate it once before the week before when my best friend made it for the potluck.

Ribs and Brussel Sprouts with Rice :)

Ribs and Brussels Sprouts with Rice 🙂

I have my own ribs marinade.  I don’t really know the portion as I do it by the feeling that I get.

However, this time I did change it up a bit.  The ingredients I used included: Low Sodium Soy Sauce, Hoisin Sauce, Honey, Ground Pepper, Herbes de Provence and a bit of sugar if you find it not sweet enough or just use a little bit more honey.  After you spread it on the ribs, you can add a bit of water in it so that it won’t be too dry in the baking process.  Set the oven to 400F and covered it with aluminum foil and then cooked it for about an hour and 15 minutes.

Ribs!

Ribs!

When there was about 30 minutes left to bake the ribs, I switched on my rice cooker to steam some rice and started prepping the brussels sprouts.  For the brussels sprouts, I got the recipe from Tone it Up when I signed up for the Bikini Series.  Its a pretty simple recipe, although the only part that bothered me was that they didn’t tell us how long to bake it for…so I slightly improvised on that.

They named this recipe: Beauty & The Brussel.  I think its for the nutritious factor of it, I don’t know. Its called Roasted Garlic Rosemary Brussels Sprouts.

Ingredients:

2 cups of Brussels Sprouts

2 Tbsp olive oil

2 Tbsp pine nuts

2 garlic cloves, diced

1 1/2 tbsp fresh rosemary (or dried)

Pinch of seasalt

How to make this: 

1) Set oven at 400F. Prepare the baking tray by covering it with tinfoil. Spray a little cooking spray on your tin foil.

2) Cut off the ends of the brussels sprouts and then cut it in halves lengthwise.

3) Mix together olive oil, pine nuts, and diced garlic in a bowl.  Toss the brussels sprouts in the bowl.

4) Lay the brussels sprouts in one layer on the tin foil including flakes.  Sprinkle rosemary and salt

Roasted Garlice Rosemary (or Thyme) Brussels Sprouts!

Roasted Garlice Rosemary (or Thyme) Brussels Sprouts!

I ended up baking it for about 30 minutes.  However, the key is to keep flipping them every 8-10 minutes.  I’ve read some recipes that say 5-7 minutes.  It worked out pretty good for me.  I did make one modification to the recipe aside from using more for each ingredient to be in proportion with the amount of brussels sprouts I had.  I ended up substituting rosemary with dried thyme.  I did some research and it says that its a good replacement and thyme itself is a milder spice, I believe.

My first time eating brussels sprouts like this and it was pretty good.  I’ll search up some more recipes for it especially since its supposed to be really nutritious as its filled with vitamins and helps boost immune system and metabolism. That sounds pretty good to me!

I have to say, I was impressed with myself with this meal.  Plus, I didn’t flip out at any part of it.  I may have gotten frustrated just a little, but I was alright.  In between of the first 30 minutes of the ribs baked time, I actually whipped up something else, but I’ll save that for another post 😉

I’m a beginner at making brussels sprouts! Anyone have suggestions of other good ways to make it?