Sage Polenta Bowl with Parmesan, Roasted Brussels Sprouts and Wild Mushrooms

DSC_0562

This time last year: Fall Harvest Vegetarian Stuffing (2013)

DSC_0557

Man, time flies, doesn’t it?

It feels like just yesterday I was at home, filling my plate full of sweet potatoes, roasted brussels sprouts, and homemade rolls. Oh my goodness gracious, it was SO good!

I’m telling you all, veggie Thanksgiving is where it’s at. No turkey to make you sleepy, and all of the carbs and homemade goodness you could ever dream up. I can feel myself drooling now.

 

When the weather gets cold and the work load keeps getting harder, I dream of home. I dream about those moments around the table with my family, maybe some jazz music floating therough the speakers, always some kind of sweet potato dish being served (duh!).

When going home is not an option, which is unfortunately, almost always the case, I find myself eating soup instead. (Yes, some of us eat our feelings, and no, soup can not replace the comfort that comes with a family home cooked meal).

I think the warmth of a bowl of soup can push back the coldness of winter just a little bit, which can make the warmth of home feel a whole lot closer.

However, since leaving home 6 years ago, I’ve had a lot of soup, and sometimes you need something else warm.

CUE the Sage Polenta Bowls with Parmesan, Roasted Brussels Sprouts and Wild Mushrooms.

This bowl is seasonal, warm, simple, and delicious. It is filling, while still healthy, and it meets all vegetarian and gluten free diets (two points for the picky eaters!).

Buy the ingredients and make this recipe this week. I promise, you will be so glad you did!

 

DSC_0569

DSC_0565

Ingredients:

  • 1 pound Brussels sprouts- rinsed, trimmed, and quartered
  • 1- 8 ounce package assorted wild mushrooms (fresh)
  • 2 Tablespoons olive oil
  • salt and pepper to taste
  • 4 cups water
  • 1 cup instant polenta
  • 3/4 cup shredded parmesan cheese, divided
  • 1/4 cup chopped fresh sage

Directions:
1. Preheat the oven to 400˚F.
2. Toss the Brussels Sprouts and mushrooms with olive oil, salt, and pepper, and then arrange into one layer on a baking sheet. Bake for 20 minutes, or until slightly browned.
3. Meanwhile, bring the water to a boil in a medium sized pot. Reduce the heat to low and slowly whisk the polenta into the water. Continue to whisk, without ceasing, for 3 minutes.
4. Remove the polenta from the heat, and stir in 1/2 cup Parmesan cheese, the sage, and salt and pepper to taste.
5. Divide the polenta into four bowls, and top each with 1/4 of the roasted vegetables + 1 Tablespoon of parmesan cheese.

DSC_0568

DSC_0556

Notes and Tips!:

  • Source: Oh My Veggies!
  • Like this recipe? Try these other delicious dishes from A Rented Kitchen! (Recipe links found below!):

Roasted Brussels Sprouts with Toasted Hazelnuts and Lavender

brussles

DSC_0021

In case you missed it, it’s Lavender Week! (YAY!)

Every once in a while I like to host a weeklong series. There was the week of the 5 Summer Treats to Beat the Heat, the week of Hot Chocolate, my Let’s Taco Bout It taco series week, and most recently, Pumpkin Week!

It may seem repetitive, but when you have to use one ingredient or one theme all week long, you get to know that ingredient pretty well! Thus, when I started to realize the possibilities that come with edible flowers, lavender week became a thing.

In the last three days I have brought you one lavender drink, a lavender and chocolate combo, a lavender cake, and now a second lavender vegetable dish! I am excited to say that is still only the beginning though. Get ready for more of these edible flowers hitting your table soon! 🙂

I hope you like these roasted brussles sprouts as much as I did! Make sure you check back tomorrow for another delicious lavender recipe!

DSC_0026

DSC_0017

Lavender Week!

Day One- Lavender Hot Chocolate with Homemade Whipped Cream

Day Two- Roasted Yukon Potatoes with Lavender

Day Three- Lemon Lavender Loaf

DSC_0023

Ingredients:

  • 1 ½ lbs Brussels sprouts
  • 3 Tablespoons olive oil
  • 1 teaspoon sea salt + ½ teaspoon sea salt
  • ½ teaspoon pepper
  • ½ teaspoon brown sugar
  • 1 Tablespoon + 1 teaspoon brown sugar
  • 1 Tablespoon butter
  • 1 Cup hazelnuts
  • 1 teaspoon dried lavender
  • ¼ teaspoon nutmeg
  • Parchment paper

Directions:

  1. Preheat the oven to 400˚ F.
  2. Prepare the brussels sprouts by slicing in half, and then toss with olive oil, 1 teaspoon salt, pepper, and brown sugar.
  3. Arrange the Brussels sprouts evenly on a baking sheet and roast for 35-40 minutes, or until crisp and lightly brown on the outside, and soft on the inside.
  4. Meanwhile, melt the butter and sugar in a medium sized frying pan over medium heat. Stir frequently until the sugar has been fully incorporated. Once melted, add the nuts, and stir until they are evenly coated. Cook for a few minutes longer, and continue stirring to further coat the nuts.
  5. Stir the lavender into the pan and toast for an additional minute. Then remove the pan from the heat and spread the nuts out onto a baking sheet lined with parchment paper so that they are in one layer.
  6. Sprinkle the nuts with salt and nutmeg and place in the freezer for ten minutes, or until crisp and crunchy.
  7. Remove the nuts from the freezer and break apart with your hands.
  8. When the Brussels sprouts finish roasting, remove from the oven and toss with the candid hazelnuts. Serve and enjoy!

DSC_0033

DSC_0027

Notes and Tips!:

  • Source: Adventures in Cooking
  • Vegan option: Replace the butter in this recipe with a vegan alternative, such as Earth Balance!
  • Like this recipe? Try these other delicious recipes from A Rented Kitchen! (Recipe links found below!)

White Bean, Brussels Sprouts, and Pomegranate Tart

DSC_0329

DSC_0330

As a college student, I love when recipes have less than 8 ingredients. And it’s even better if they only call for four or five ingredients! I mean, if we’re being honest, with a small ingredients list you’re often looking at cheaper meals, less space in the crowded fridge, and a shorter cook-time. Boom. What’s not to love about that?!

When I stumbled upon this recipe and saw the beautiful use of Brussels sprouts and pomegranate seeds, I knew I had to try it. This recipe also only calls for FIVE ingredients, qualifying it for my new favorite recipe in the running.

This thanksgiving weekend, as you overflow your carts and bellies with food and ingredients, consider this recipe, consider a simpler meal. For many, a vegetarian thanksgiving is blasphemy, but I am here to tell you that with dishes like this, your stomach and family will both be more than content. Turkey doesn’t compare to fresh pomegranate seeds, a warm crisp bread crust, and roasted Brussels sprouts.

To learn more about why my family and I will be having a vegetarian thanksgiving, check out the about page, or this How To: Have a Vegetarian Thanksgiving post from last fall.

From my table to yours, may your week be filled with nourishment- in every way.

DSC_0333

 

DSC_0327

Ingredients:

  • 1 lb. Brussels sprouts, rinsed, trimmed and thinly sliced
  • 3 Tablespoons olive oil, divided
  • 1 15-oz. can white beans, rinsed and drained
  • 1 whole wheat pizza dough sheet
  • ¼ cup fresh pomegranate seeds

Directions:

  1. Preheat the oven to 425˚F.  Lightly grease a cookie sheet and set aside.
  2. Toss the Brussels sprouts with 1 Tablespoon of olive oil in a large bowl, and season with salt and pepper as desired.  Arrange the sprouts on a new baking sheet and roast for 10 minutes, flipping once.  Remove from the oven once lightly browned, and decrease the oven temperature to 400˚F.
  3. Meanwhile, combine the white beans and remaining two tablespoons of olive oil in a food processor, and blend until smooth.
  4. Roll the pizza dough out onto the greased baking sheet and bake for eight minutes, or until light brown.
  5. Spread the bean puree on top of the hot crust, top with Brussels sprouts, and return to the oven for 3-5 minutes. (You want the bean mixture to get warm, however you do not want to burn the crust or Brussels sprouts!)
  6. Remove from the oven and top with fresh pomegranate seeds.  Eat warm and enjoy!

DSC_0332

Notes and Tips:

  • Yield: 6
  • Source: Vegetarian Times November 2013 Issue
  • The original recipe calls for a puff pastry instead of rollout pizza dough. If using a puff pastry, use a 9-inch pie pan, and grease thoroughly. Personally, I found the pizza dough best for providing support in holding the tart ingredients.
  • If you like this recipe, try these other delicious treats from ‘a rented kitchen!’:

Roasted Brussels Sprouts, Goat Cheese, and Cranberries over Barley

Due to the fact that I am a college student, cooking in a tiny rented kitchen from the 1920s, I do not have all of the kitchen tools that say, Martha Stewart- or any adult living on their own would have. I am completely fine with this reality because I have most of the necessities one would need for efficient cooking- cutting boards, a few pots and pans. I recently got a potato peeler!

This week was a big week because I decided to invest in my first cast iron skillet! I kept stumbling upon recipes that require skillets, so when I found one at the groccery store it quickly ended up in my cart. And of all the recipes I have been eager to make with a skillet, this recipe takes the cake.

I have only had brussels sprouts a few times in my life. My mom never cooked brussels sprouts growing up, so I am assuming my dad was not a fan of these little green vegetables. After making this recipe however, I don’t know what’s not to like! Mixed with warm goat cheese, sweet cranberries, and natural barley, these brussels are the perfect complimentary flavor- savory, without a bite of bitter. You are going to love this fall-time medley of food. Give it a try! Whip out that old skillet of yours and shake things up a bit. You have nothing to lose and a whole lot to gain!

Ingredients:

  • 1 cup dry Barley
  • 3 cups water
  • 1 pound Brussels sprouts
  • 1 Tablespoon olive oil
  • Salt
  • 2/3 cup fresh cranberries (or 1/3 cup dried cranberries)
  • 1/3 cup crumbled goat cheese
  • 1 tablespoon maple syrup, or more to taste
  • 1 tablespoon balsamic vinegar, or more to taste

Directions:

  1. Add 1 cup of dry barley to 3 cups of water in a medium sized saucepot. Bring the water to a boil and then reduce to a simmer. Let simmer for 30-40 minutes, or until the barley is soft and the water is absorbed.
  2. While the barley cooks, preheat your broiler.
  3. Rinse the brussles sprouts and remove the tips, all browning/discolored leaves, and slice in half.
  4. Heat a 12-inch cast iron skillet on medium-high heat on the stovetop. Allow it to sit for a few minutes until hot. *
  5. In a medium-sized bowl combine the sprouts, olive oil, and salt. Toss well so that the Brussels sprouts have a fine coating of oil.
  6. Once the skillet is hot, quickly arrange the brussels sprouts so that the center of each sprout- the flat side- is face down. This method of roasting allows for the heat to get trapped in the layers of the sprout and steams them. Cook for 2-3 minutes.
  7.  Add the cranberries to the pan and place the entire pan in the oven. Use oven mitts! The pan will be very hot.
  8. Broil the Brussels sprouts and cranberries for about three minutes. The tops should be lightly browned and the bottoms caramelized.
  9. Combine the warm barley, sprouts, cranberries, goat cheese, maple syrup, and balsamic vinegar in a large bowl. Mix well to evenly distribute the syrup and vinegar.
  10. Season with salt as desired, serve, and enjoy!

Notes and Tips!:

  • Yield: Serves two.
  • Optional: add toasted almonds to this dish!
  • A quick and easy test to determine whether your skillet is hot enough: Sprinkle a few drops of water on the skillet while heating it up. If the water quickly sizzles away, your skillet is hot enough!
  • If you don’t have/ don’t like Goat cheese, try Gorgonzola! Vegan, omit the cheese!
  • Use a cast iron skillet for the oven! Non-stick skillets are not designed to be used in the high temperatures of the oven- they can emit toxins at the extreme temperatures.
  • If you have leftovers, store them in an airtight container.  This recipe will keep for a few days and can easily be microwaved for later meals!
  • Source: Cookie + Kaite
  • Other dishes you might like!: Terriyaki Tofu and Pineapple Bake; Roasted Eggplant with Tomatoes, Mint, and Goat Cheese; Sweet Potato Pizza with Caramelized Onion, Goat Cheese, and Kale