Roasted Brussels sprouts with goat cheese are so good. Brussels are like tiny little flavor-packed cabbages, everything is better in it's miniature version right?!? I mean, most everything. Not cupcakes though...not those.
Those aren't better smaller.
Brussels sprouts have more Vitamin C than cupcakes...which is why we are ultimately choosing Roasted Brussels with goat cheese for dinner.
Have you ever roasted Brussels Sprouts in the oven and it seems like it takes forever? You pull the oven open 7 times and every time they aren't fully cooked. Your husband and kids are standing there asking you about dinner for the 11th time. It may or may not be 8:30 and when you open the oven for the last time you just want to give them the crunchy uncooked Brussels and send them to bed.
Not saying that has happened to me.
Don't worry there is a secret. You need to blanche them for a few minutes. Getting the cooking process started makes it much easier to roast them perfectly in the oven. It doesn't hurt that they come out more beautiful than they went in.
No need for an ice bath after blanching here, you are going to pop them in the oven in a minute. They get tossed with caramelized onion, garlic, and balsamic. The perfect combination.
Tangy, light, goat cheese, and pine nuts go on top to balance it all out.
It is easy to throw this together in 10 minutes and pop it in the oven. For me this means we ate dinner (and no one asked me when it is going to be ready) and were finished in time to watch The Terror on AMC. Since I am an ultra-busy Mom, I would literally forgo dinner in favor of mindless TV watching...so if I can get it done quickly, it means I can enjoy my dinner AND not use my brain for an hour or two. And by the way, what would happen if I told them there was no dinner and went and watched TV?
Would they get their own dinner? Would it be Brussels?
Shop this recipe
RECIPE | ROASTED BRUSSELS SPROUTS WITH GOAT CHEESE
Serves 4-6 Prep time: 10 minutes Cook time: 45 minutes
2 lbs. brussels sprouts, fresh - halved
1/2 large red onion, diced
3 Tbsp. olive oil
3 cloves garlic, minced
1 Tbsp. balsamic vinegar
Salt and pepper to taste (start with 1 tsp.)
4oz. goat cheese
2 Tbsp. pine nuts
Preheat oven to 400°
Bring a medium pot of water to a boil
Add halved Brussels sprouts
Cover and allow to cook 3 -4 minutes
Using a slotted spoon, remove the sprouts to an ice bath, and then a mixing bowl
In a skillet, heat 3 Tbsp olive oil, add diced onion
Saute' onion until translucent (season with salt and pepper)
Add garlic, and Saute until fragrant
Add to the mixing bowl of Brussels sprouts
Add vinegar, salt, and pepper
Top with crumbled goat cheese
Toss everything together
Arrange in a casserole dish (thinner is better)
Bake for 45 minutes or until Brussels sprouts are fork tender in the middle.
Boscobel Farm, LLC is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.” We may earn a small fee if you purchase an item through one of our links. Any fees earned help us run this website, and drink a couple cups of organic coffee along the way :-)
Shirataki Pasta is my new jam. All day....errrryday, Shirataki. This Shirataki Mushroom Fettucine recipe is everyTHANG. With very little/nearly no carbs in these Japanese Konjac flour noodles it is perfect for people on the Ketogenic Diet like me. And by the way, I'm still going strong on Keto almost two weeks later and I've lost 5 pounds. I'm struggling to get the necessary fat, but y'all...my brain! My brain feels so clear and so sharp. As in, I don't wander around all day trying to figure out what to do next. In a fog is the only way I can describe it.
What is it about processed foods/gluten that makes me feel so awful? For one, all of that awfulness raises my thyroid antibodies which are right now, out of control. Since I have Hashimoto's disease, I am desperately trying to lower my antibodies so I can feel better. Eventhough I take high levels of medication, it still doesn't totally help me feel okay. This Shirataki Mushroom Fettuccine recipe is here to keep me on track.
It's mushrooms, garlic, brie, coconut milk, all the keto fats you need to help you reach those daily Macros.
The mushrooms are simmered in Kerry Gold butter, garlic, and coconut milk. The brie gets tossed in, noodles swished around, and the whole thing topped with fresh herbs. Keto dream noodle status.
SHIRATAKI MUSHROOM FETTUCINE RECIPE
Servings: 1* | Prep Time: 5 minutes | Cook Time: 20 minutes
1 Tbsp Kerry Gold Salter Butter
2 cloves of garlic, minced
3 mushrooms (any kind) sliced
1/8 tsp. salt
1/2 cup of Brie cheese, cubed and trimmed of rind
1/2 cup coconut milk
One package of Shirataki noodles
1/2 tsp dried parsley
1 Tbsp Fresh parsley
Add butter to a heated pan
Saute' garlic and mushrooms over low/medium heat until tender and fragrant about 10 minutes.
Turn the heat up to medium
Add coconut milk and simmer for 5 minutes
Add cubed Brie and dried parsley until fully melted, stirring often
Add Shirataki noodles and simmer for another 5 minutes
Slide it into a bowl and top it with fresh parsley
*servings are relative: This is great for one person for lunch or two people as a side at dinner.
Here's what you'll need
*Boscobel Farm, LLC earns a small commission when you purchase through product links from services like Amazon. It doesn't impact you as a consumer in any way, but it does help support our small business.
We recently started the Ketogenic Diet here in our house. The Keto diet, as it is dubbed allows you to only have about 5% carbs each day. This works out for most people to be about 20-30 carbs per day. Really low carb y'all. If you are doing the Keto diet, you will love this spicy low carb shirataki noodles with shrimp recipe. I hope it will work out well for me, I have Hashimotos disease and apparently this low carb, high fat diet can help lower my antibodies so that I can feel better. Also, I don't like being hungry.
The Keto diet keeps you from feeling hungry. Win-win.
If you love a pasta dish but don't want the carbs, shirataki noodles are for you. Do they taste like spaghetti?
Do they taste like Asian noodles you might get in an Asian noodle soup?
The important thing here is that they hold a sauce...and isn't that the point of noodles really? A vehicle for a sauce. The Japanese have been eating Shirataki noodles for a long time. They are high in water-soluable fiber and low in carbohydrates. Low means 4g total per serving (3g fiber). Low, low, low.
The texture is not totally unlike a regular noodle, think more al-dente. I start by rinsing them in warm water and then drying them on paper towels. Make sure you dry them. If you don't they get slippery and have trouble holding the sauce and remember that's the point of this whole thing.
This spicy low carb shirataki noodles with shrimp recipe is a go-to for me. They really take about 5 minutes to make and is a yummy work from home lunch. Any work from home-ers out there? Do you struggle with lunch as much as I do? You know your hungry but you can't take a break so you tear yourself away from the computer only to go in the kitchen and guzzle snacks or your kids leftover breakfast?
Not saying I do that or anything.
I'm just saying...now you can whip up spicy pasta with almost no carbs in 5 minutes!
The spicy here is Sriracha. Let us take a moment to give a round of applause for Sriracha. Sriracha is life. Sriracha everything! It's a little sweet and mostly spicy and it makes errrrrrythang taste better. So theres a lot of Sriracha, a little lime, rich sesame oil, and fresh zippy scallions in this spicy low carb Shirataki noodles with shrimp recipe.
You basically saute the shrimp with a little Sriracha, throw in the noodles, swish it around and garnish with scallions. Easy.
SPICY LOW CARB SHIRATAKI NOODLES WITH SHRIMP RECIPE
Serving size: 2
12 shrimp peeled, deveined
2 tsp sesame oil
2 Tbsp Sriracha sauce divided
8oz. package Shirataki spaghetti rinsed, drained, dried
Juice of 1/2 lime
1 green onion
1 tsp salt
In a small skillet heat sesame oil until shimmering
Add shrimp and 1 Tbsp of Sriracha and cook, stirring constantly for 5 minutes
Add the shirataki noodles and remaining 1 Tbsp of Sriracha
Turn down the heat to medium and toss the noodles and shrimp in the skillet
Add the lime juice
Saute' for an additional 5 minutes until the noodles are heated through.
Garnish with Sriracha and sliced green onions.
products i love for this recipe
*** Boscobel Farm, LLC is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.” We may earn a small fee if you purchase an item through one of our links. Any fees earned help us run this website, and drink a couple cups of organic coffee :-)
Note: The serving size here is two. But let's be honest. You know if you are eating this for lunch you are going to eat the whole thing. What is pictured is one package of Shirataki which is 8oz. I have made this at dinner with meat and vegetables and my husband and I split it and it was perfect.
Not my 5 year old daughter though...because you know...Eggo Waffles.
Yesterday I forgot to send a snack to school with my sweetheart. I thought that I might show up at lunch time and surprise her with it. Her school is great like that. You can show up and eat lunch with you children whenever you like.
So I showed up, snack in hand, and waited for her class to march into the cafeteria. While I was waiting a bunch of fifth grade girls were staring at me...and saying things. Seriously. I felt like I was back in fifth grade again only my hair cut is so much better now so Im guessing thats not what they were talking about. Once they thankfully went back to their classroom I saw my little sweetie heading for the lunch line. Yes, I let her buy lunch yesterday.
When the kids don't want the entree there is always peanut butter and jelly available, or so it says on the monthly menu. I assumed it was a peanut butter and jelly sandwich...like one of those sandwiches that takes 35 seconds to make.
It was an "Uncrustable"...in a bag...from the grocery store.
I said nothing, but I wondered what in the actual PBJ, they are thinking? I thought there was some kind of No Child Left Behind thing going on in lunch rooms across America.
That wasn't going to work for me so I hit the grocery store right after I left. Peanuts, organic bread, sugar-free blackberry jelly. If she wants a peanut butter and jelly sandwich-in-a-bag, it's coming from home.
There is truly no need to buy peanut butter, especially if there are a lot of added ingredients. It is simple to make in about 60-90 seconds if you have a food processor.
HOMEMADE PEANUT BUTTER
Hi! I'm Amy, the current owner of beautiful Boscobel Farm! Named the "beautiful woods" (Italian) in the early 1700's. Our nearly 60 year old home the newest structure to be built on the foundation of a historic Virginia Plantation.
Boscobel cut flowers
Launching Spring 2018