Posted on: 18-10-2009 | By: Gluten Free Foods
This week the Gluten-Free Menu Swap is hosted by Celiacs in the house with a theme of squash. I’ve included a plan for a tasty, low-carb spaghetti squash “pasta” dish in my lineup. I just love the mild taste and texture of spaghetti Squash. What’s your favorite way to prepare it? I’d love some new ideas! Below is my menu, but don’t forget to check out more menus at Org Junkie.
Monday: Italian
Spaghetti Squash “pasta” with eggplant tomato caponata
Tuesday: Chinese
White Jasmine rice with Veggie stir fry
Wednesday: Indian
Aloo Jeera (Potato with Cumin), Spiced Okra Recipe, Chard Chips
Thursday: Vegan
Brown Rice Pot Pie with Kidney Beans
Friday: Vegan
Mashed Smoky Sweet Potatoes, Veggie Soup
Saturday: Chinese
White Fried Rice and Veggie Stir Fry
Sunday: American Breakfast
Fried Potatoes and Onions, Slow Simmered Greens
This week I thought I would share a seasonal recipe for apricot glazed Brussels Sprout that is perfect for Thanksgiving or other Fall celebrations. I happened to have some apricot jam, which is odd as I have never liked apricots all that much, and some brussels sprouts begging to be used. Somehow it occurred to me that brussel sprouts might be nice glazed in apricot jam… and you know what? They were quite delightful! I took heart and inspiration from the blog Veggie Venture’s experiment with apricot glazed brussels sprouts, but I always roast brussels sprouts whenever I can rather than boil them. I have By the Bay to thank for that- and her savory Roasted Brussel Sprout Recipe is a favorite in our house. If you haven’t had brussel sprouts lately (or ever)- why not try one of these tasty recipes?
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Apricot Glazed Roasted Brussel Sprout recipe
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Ingredients
1 lb- 1 1/2 lb. brussels sprout
olive oil dried dill to taste salt pepper 1/2 cup apricot jam (i use a no-sugar variety)
Directions
Clean sprouts and shake off water, or fold in a towel. Cut in half, horizontally, and place in medium to large bowl, drizzling with olive oil. Season with dill, salt, and pepper and place flat on cookie sheet. I think that it is easiest if you put them all one way, either flat, cut side face down or round exterior face down. Place in 425 F oven and bake for 15 minutes and then check. If one side is nicely browned, turn over. Otherwise, put back in oven for another 10-15 minutes or until browned on one side. (This will depend on size of the brussel sprout) When this one side is brown, turn the sprouts over and bake for 5-10 minutes or until done to your preference. I like them more done than my DH- My favorite part is the crispy, paper-like exterior. yum! He likes them lightly browned but not papery. To each their own.
While sprouts finish browning, put your jam, lemon juice, and zest in a heavy bottomed, small soup pot. Bring to a simmer and let it come to a liquid like texture. Then turn off the stove and reserve glaze. When brussel sprouts are done, put in a pretty, medium sized serving bowl and drizzle generously with glaze, stirring if necessary. Serve and enjoy! |
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