Air-Fried Brussels Sprouts

If you do not care for Brussels sprout, this recipe will change your mind…by simply placing the sprouts in the air fryer and you will totally change your mind about not liking Brussels sprouts.

Lately I try to add Brussels sprouts on our table, and I have tried so many recipes, from stir-fry to roasting, and I have to admit that I am very impressed when I air fried it.  I already air fried Brussels sprouts many times, and now I got it really working well. On my first attempt, I treated the Brussels sprouts as I usually do when roasting in the oven…and realized that the loose leaves would be too well done for our taste (burned) and that we enjoy more the loose leaves as they carry more flavor and its crispy texture. Well, this was an easy solution…just peel off the layers of leaves and separate the leaves from the buds and treat them separately in the air fryer.

It is well worth the “double” stage cooking, as each part of the Brussels sprouts are cooked to precision, to serve just mix them together and you will not be able to stop easting until all the Brussels sprouts are gone, and with not additional dressing or sauce…just as it is!

Oh yes, I wanted to share with you about the knife sharpener, Any Sharp that I received to try…nothing is more annoying than having a dull knife.  I was pretty happy with this knife sharpener, it is small and come in a variety of colors…and yes, it even sharps serrated knife which I used on my bread knife. I like that the fact that it is small (easy to store) and secure to the counter when in use.  For more detail please check AnySharp site….and yes, I did use the sharpener before cutting my Brussels sprouts…

Ingredients:

Brussels sprouts

Olive oil

Salt

Pepper, fresh ground

Method:

Wash and dry the Brussels sprouts buds. Cut the tip and peel the leaves as much as you desire and place them in a separate bowl.

Cut the remaining buds in half or quarters according to its size and place is another bowl.

Add olive oil, salt and pepper in both bowls and toss until the leaves and buds are lightly coated.

Preheat the air fryer to 375F.

Air fry the buds for approximately 10 minutes. Shake the basket once in between. Once fried, remove and place them on the serving bowl.

Add the loose leaves to the air fryer basket and cook for about 5 minutes, make sure to check and shake the basket 2 to 3 times in between y as it can burn easily.

Add the air fried Brussels sprouts buds back to the basket, shake to even and air fry to another minute or two.

Serve immediately.

I hope this simple recipe for Brussels sprouts will change your mind and you will incorporate sprouts in your diet.

 

Did you know that Brussels sprouts are cruciferous vegetables? Some basic research suggest that cruciferous vegetables contain chemicals that might help prevent cancer.

Thank you for stopping by Color Your Recipes…have a colorful day!

 




Celery Salad with San-J Sauce

This is simple salad recipe using mainly blanched celery and tossed with San-J organic soy sauce.

This is a very simple and easy recipe using mainly blanched celery, yes blanched celery…this way the celery still crunchy and yet somehow delicate.

I accepted the invitation to try more San-J sauces, they were sent to me without charge, and I did not receive any compensation for this post and all the content and opinion in this post are solely mine. I decided to use the gluten free organic tamari soy sauce in this recipe, and I love it, especially because this is a reduced sodium version of soy sauce. You can look for more San-J sauces here and pick your favorite one.

In Asian cuisine, salad is not very common, most of the so called vegetable “cold dishes” are either blanched or somehow pickled. Therefore I used similar method to make this celery salad. I hope you get to try, because the texture of this blanched celery is very different from the fresh cut ones. The addition of soy sauce and sesame oil gives this salad an Asian twist.

Ingredients:

6-8 celery stalks, cut into strips
San-J Tamari organic soy sauce to taste
½ teaspoon sesame oil
Chili oil, to taste
Cilantro, chopped

Method:

Boil water in a medium pot. Add the celery and blanch for approximately 1 minute.

In the meantime prepare a bowl with cold water and ice cube.

Drain the water from the celery and immediately place the celery into the ice bowl of water.

Once the celery strips are ice cold drain well and place them in a bowl.

Add on the celery strips San-J soy sauce, sesame oil, chili oil. Toss gently until all the celery strips are coated with the sauce.

Finally toss in the chopped cilantro. Serve cold.

If you enjoy this simple recipe of celery salad you might want to check on Spinach Salad with Ponzu Sauce.

Did you know that celery is an excellent source of vitamin K in spite of its low-calorie content?
Moreover, celery contains sodium, therefore the slightly savory flavor.

 

Thank you for stopping by Color Your Recipes…have a colorful week!




Miso Glazed Delicata Squash

This is a simple recipe which by just adding a bit of miso you will find yourself indulging a simple roasted delicata squash with a hint of umami flavor.  

Have you ever tried Delicata squash? If you have not, please check this post to see how this squash looks like.

Anyway, this is a twist on the roasted Delicata squash recipe, miso is added almost at the end to give the squash an umami touch. I grew up with miso, therefore I never thought much about it, until recently I realized that I like the taste of miso and could not explain why…here is why, it is the now well accepted UMAMI taste which is known as the fifth primary taste.

This is such a simple and easy recipe that can be easily added to your Thanksgiving table as one of the side dishes…you will be surprise what a little touch of miso can do to your squash. I choose the Delicata squash due to its delicate texture and the pretty shape, please feel free to adapt this recipe to any kind of squash of your preference.

Ingredients:

2 Delicata squashes, sliced and seeds removed

1 ½ teaspoons white miso
1 teaspoon sugar
1 tablespoon sake
1 ½ teaspoons sesame oil plus extra

Method:

Preheat oven to 425F

In a bowl add the sliced Delicata squash and toss a little sesame oil. Spread the squash on an oven safe tray in a single layer and roast for 30 minutes or until the squash are soft.

In the meantime in a small bowl mix the miso, sugar, sake, sesame oil until a thin paste.

Brush the roasted squash with the miso mixture and place it back to the oven.

Broil for 5 to 10 minutes.

Serve warm or cold.

If you enjoy this miso, you my want to check on this exotic Miso Caramel Sauce recipe.

 

Did you know that miso is made from fermented soybeans? Miso is part of Japanese cuisine and presently has been getting very popular worldwide. There are many type of miso which can vary depending on the region that it is produced.

Oh…before I go…

Thank you for stopping by Color Your Recipes…have a colorful week!




White Bean Stew

This is a Brazilian inspired recipe for white bean stew. Bean and rice are present in every meal in Brazil, okay, except breakfast. In this recipe instead of the traditional pinto beans I used white beans.

In Brazil, like many Latin American countries, rice and bean (arroz e feijão) is a basic in almost every meal…Brazilians eat beans for lunch and dinner, and it is mainly served with rice. The most used bean for the everyday meal is a bean very similar to pinto beans, but the Brazilian national dish called “feijoada” which is a stew made with beef, pork, it uses black beans.

Since it is an everyday dish, you can imagine how many recipes for making beans is available, every person has their personal touch to the everyday “feijão”…well, I am sharing with you a very simple recipe that I have been using for ages, and again, feel free to adapt to your own taste, make it vegetarian, meaty…use black beans, pinto beans, kidney beans but please make sure to not skip the bay leaves…they give this dish an exceptional flavor…you can make it thicker or soupier, with or without garlic…

You can soak or not, use pressure cooker, slow cooker, thermos cooker or just on the stove…you just need to make sure that the beans are cooked through.

Ingredients:

2 cups dried beans, any type
5 cups cold water
1 to 2 bay leaves
2 tablespoons olive oil
2 to 3 cloves garlic, minced
1 small onion, finely chopped
2 strips of bacon, finely cut (optional, skip for vegetarian version)
Salt and pepper to taste

Method:

Wash the beans and soak overnight.

Rinse the beans and place them in a pot with water and the bay leaves. Cook the beans according to your preference.

Once the beans are cooked, in another pot drizzle the olive oil and sauté the bacon (optional), garlic and onion until slightly golden brown and fragrant.

Add the beans together with all of the liquid. Increase the heat to medium. You can smash some beans on the side of the pan with your wooden spoon, to make a thicker bean sauce if you desire a thicker stew.

Add salt and pepper to taste.

Serve together with rice

If you enjoy this Brazilian simple white bean stew recipe, please check HERE for more Brazilian Inspired recipes.

 

Did you know that beans are an excellent source of protein, very low in fat and exceptionally high in fiber? They are also a very good source of calcium, iron, folic acid and potassium.

Thank you for visiting Color Your Recipes…have a colorful day!




Lemon Cucumber Salad and Summer 2015 Harvest

Have you ever seen or tasted lemon cucumber? This is sure my first time ever…we picked a small plant when we decided to put a small vegetable garden on the rooftop. Since we have never tasted or seen lemon cucumber, we decided to give this plant a try…so after a few weeks we harvested our first crop and made salad with it…so interesting!

The lemon cucumber as the name says it…resembles lemon due to the round shape and yellow color. Lemon cucumbers are sweeter than the regular cucumbers. The skin is a bit hard, therefore it is better peeled.

No recipe…I simply tossed the peeled cut up lemon cucumbers with tomatoes, fresh chopped cilantro, fresh squeezed lemon juice, extra virgin olive oil, salt and pepper…so refreshing!

Anyway, before I go I would like to share some of my summer harvest before the summer is over…All these vegetables were ”collected” from our rooftop garden.  The vegetables were planted in individual pots and it was very fun seeing them grow from a small plant to fully grown plants loaded with flowers and then seeing the flowers turn into fruits/vegetables…even more exciting when we got to serve the same fruits/vegetables on our dinner table.

Now…take a look of some of my harvest…

I hope this post entice you to try planting some edible vegetables…it is sure a lot of fun!

Thank you for visiting Color Your Recipes…have a colorful week!




Rainbow Carrot Slaw Salad

This is a simple recipe for a very colorful salad using mainly carrots. This salad has great textures, especially when topped with chopped nuts.

This is such a simple, fun and easy recipe for put together…the colors of the rainbow carrots are so “sunny”, and it will make any dinner table look very pretty and “happy”. The flavors of this carrot slaw burst with the tanginess of apple vinegar and the sweetness of the honey. There are many textures, from slightly chewy, crisp to crunch…as you can see and imagine…this rainbow carrot slaw is packed with a lot of pleasant qualities for the taste buds…I sure hope you get to try it…

Ingredients:

Approximately 1 lb of carrots, peeled and grated
2 tablespoons apple vinegar
3 tablespoons extra virgin olive oil
1 ½ tablespoons honey
2 to 3 tablespoons fresh chopped parsley
3 to 4 tablespoons dried cranberries
Salt and pepper to taste
Roasted nuts of your preference (almond, walnut or pecan) or mixed nuts

Method:

Combine apple vinegar, olive oil, honey, salt and pepper in a small bowl. In a large bowl mix the carrots, parsley and cranberries, toss the dressing on it and mix well. Cover and refrigerate for 10 to 15 minutes. Taste for salt and pepper and add more if necessary.

Toss in the nuts just before serving.

If you enjoyed this simple carrot slaw recipe…you might want to check on another very simple recipes…Fennel Salad.

 

Did you know that bright orange color of carrots is from beta-carotene? Beta-carotene is then metabolized to vitamin A. Carrots are a great source of a variety of antioxidants, therefore eating carrots might benefit your cardiovascular system as well as anti-cancer benefits.

Thank you for stopping by Color Your Recipes…have a colorful week!

 




Cucumber and Tomato Salad with Chia Sprouts

Now that yo have chia seed sprouts what you should do with it? Just toss it in your salad, in between your sandwich or just as a garnishment. I enjoy it in my cucumber and tomato salad.

Oh! Before I forget…I hope all the mom’s out there had a wonderful Mother’s Day!

 

In this cucumber and tomato salad, I just added fresh squeezed lime juice, a drizzle of extra virgin olive oil, salt and fresh ground pepper…nothing else…it is simple and so tasty…

 

 

I hope you enjoy this simple salad recipe and this post get you going on sprouting chia seeds

 

Did you know that chia seed gel can be used in food formulation as thickening and emulsifying agent as well as stabilizer in frozen food?

Thank you for stopping by Color Your Recipes…have a colorful week!




Stir Fry Wheatberries

This is a simple recipe for an Asian inspired stir-fry wheatberries with eggs and Chinese sausage. Just by substituting rice for wheatberries you will have a healthy version of fried rice.

This is a very simple and fast recipe considering that you have cooked wheatberries. The recipe is similar to the Egg Fried Rice with Chinese Sausage…and it is great as a main dish since it contains veggies and protein.

Wheatberries are wheat, I mean the whole wheat kernel except the hull. I personally like to wash and soak the wheatberries before cooking, usually overnight. Wheatberries are chewy and packed with nutrients and dietary fiber, therefore much healthier than plain rice. So if you like wheatberry it is good to cook a big batch and use throughout the week in salad, soup or stir-fry.

Ingredients:

1 cup wheatberries
3 to 4 cups water
Pinch salt

1 small onion, chopped
2 green onions finely chopped
3 Chinese sausages sliced
2 cups frozen vegetables, boiled and drained
2 eggs lightly beaten
1 ½ tablespoons oil, preferably vegetable oil
Salt and pepper to taste

Method:

Wash and soak the wheatberries overnight.

Place the wheatberries into a medium pan and add 3 to 4 cups of water and a pinch of salt. Bring to a boil, reduce heat to a simmer, and cover the pan. Simmer for approximately 30 to 35 minutes and check the texture of the grains. If the grains still hard cook until they reach a chewy texture.

Once the wheatberries reach the desire consistency, drain the berries and transfer to a bowl. At this point you can use the wheatberries by following the recipe or store in the refrigerator for later use.

In a wok heat the ½ tablespoon of oil and add both onions, until slightly brown. Add the sliced sausage and sauté for a couple of minutes. Remove from the wok and set aside.

In the same wok add remaining oil, and the cooked wheatberries under medium heat. Stir fry until the wheatberries are hot. Pour in the beaten egg and gently stir until all the wheat grains are covered with a thin layer of egg.

Add back the sausage mixture and the vegetables. Stir until the wheatberry mixture is well combined with the sausage and vegetables. Add Salt and pepper to taste.

Serve hot.

I hope you enjoy this simple and easy recipe using wheatberries. You might want to check here for more Asian Inspired Recipes.

 

Did you know that most of the vitamins from the wheatberries are derived from the bran? Wheatberries are a good source of magnesium, potassium, B vitamins and vitamin E.

Thank you for stopping by Color Your Recipes…have a colorful week!




Zucchini Noodles

This is an Asian inspired recipe for zucchini noddles by simply tossing the noddles with the already made ginger onion sauce. Great as a side dish.

This is a simple and healthy way to serve zucchini…and really taste delicious! Just add the Ginger Green Onion Sauce that I posted a while, which you can find the recipe here and it is ready…Again, this is so easy and simple that I am embarrassed to post it, but hey…I am doing it anyway!

Ingredients:

Zucchini (as many as you want)
Ginger green onion sauce to taste

Method:

In a medium pot place water and a pinch of salt and bring to boil.

Wash and trim both end of the zucchini. Using a mandolin slice zucchini lengthwise into long, and thin strands.

Separate the zucchini noodles. Add to the boiling water and cook the zucchini for about 1 minute.

Quickly transfer the zucchini strands to a colander. Place the zucchini noodles into a dish and add the ginger green onion sauce. Mix gently and serve hot or warm.

Enjoy using zucchini as noodle? Please check on this recipe, low carb Zucchini Pasta.

 

What is the difference between pasta and noodle? It seems that the term pasta is widely used for Italian-style noodles, while “noodle” includes a more general meaning for Asian products. The word “pasta” come from Italian pasta, which means paste or dough, and the word “noodle” comes from German “nudel”, which means pasta.

Thank you for stopping by Color Your Recipes…have a colorful week!




Chinese Sausage Fried Rice

This is a very simple and versatile recipe for Asian inspired fried rice.  Instead of sausage you can use bacon, ham or just egg. It is tasty and great as a side dish.

I love rice dish, and this one is so easy and simple to make, particularly if you have leftover rice. I added some Chinese sausage to this rice, but you can add chicken, pork, shrimp or even bacon…whatever your palate calls for. The nice about this stir fried rice is that the rice grains are covered with a thin layer of egg…yum!

This is sure a very simple dish to put together especially during this holiday season, where life seems busier than usual with parties, baking and lots of shopping…so get your ingredients ready and make sure that you make extra for your next day lunch…simply delicious!

Ingredients:

Approximately 2 cups of cooked rice, preferably long grain
1 tablespoon soy sauce (optional)
1 small onion, chopped
2 green onions finely chopped
3 links Chinese sausages sliced
2 cups frozen vegetables, boiled and drained
2 eggs lightly beaten
1 ½ tablespoons oil, preferably vegetable oil
Salt and pepper to taste

Method:

In a wok heat the ½ tablespoon of oil and add both onions, until slightly brown and add the soy sauce. Add the sliced sausage and sauté for a couple of minutes. Remove from the wok and set aside.

In the same wok add remaining oil, and the rice under medium heat. Make sure that all the grains are well separated. Stir fry until the rice is hot. Stir in the beaten egg and gently stir until all the rice grains are covered with a thin layer of egg.

Add back the sausage mixture and the vegetables. Stir until the rice mixture is well combined with the sausage and vegetables. Add Salt and pepper to taste.

Serve hot.

If you enjoy this simple egg fried rice dish, you might want to check on Kimchi Fried Rice recipe.

 

Did you know that Chinese sausage are slightly sweeter than your usual sausage? They are cured and dried, therefore these sausage can last longer. The ingredients for the Chinese sausage can vary, from chicken, pork, liver, duck, glutinous rice…you name it…or the combination of many ingredients.

Thank you for stopping by Color Your Recipes…have a colorful week!