Justin & Meredith Winokur's Kitchen Cooking Notebook

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Mussels with Roasted Vegetables -- back to top

We had bought mussels for the day before but decided to save them. Given that we live in the dessert, our only real option was frozen ones. Actually, this is the first time I've seen frozen, unsauced mussels. If you read around online, they are generally looked down upon, but I thought they were pretty good.

We tried to make a sauce out of white wine, shallots, garlic (and maybe onion?). We also added some water as per some suggestions. When we steamed them, I think they released a ton of water. The mussels were really good (maybe a bit chewy but really not bad) but the sauce was super, super wet. We will work on that part of it.

We also roasted the following vegetables:

• Onion
• Bell pepper
• Beets
• parsnip
• Rutabaga

Really nothing too fancy but it was good.

Honey Dijon Balsamic Brussel Sprouts with Tofu -- back to top

I decided to again try to make roasted brussel sprouts with a good sauce finished on the stove. I basically combined 2016-11-17 and (mostly) 2016-11-02. In the former, I finished them with a sauce on the stove. In the latter I tossed it and roasted it a bit more. I am not sure which method I prefer between the two but I'll keep it in mind for next time.

I made my own recipe based on a few others around. All it all, it was:

Recipe

• 2 lbs Brussel Sprouts halved
• ~2-5 Tbsp oil, divided
• Salt & Pepper
• 1 tbsp + 1 tsp dijon mustard
• 1 tbsp + 1 tsp honey
• 2 (maybe a bit more?) tbsp balsamic vinegar
• A big thing of garlic, minced
• Tofu cubed

Preheat oven to 450°F with pans in the oven. (and with convection)

Toss brussel sprouts with a bit of oil, salt, and pepper. Lay face down and roast for 20-25 minutes (I did 30 this time. it was too much).

Mince garlic with a little bit of salt. Combine honey, mustard, and vinegar.

When the brussel sprouts are near finished, Heat some oil in a big pan and sauté the tofu for a bit. Add the garlic and let it go for a bit then add the brussel sprouts. Add the rest of the sauce and toss.

Comments and thoughts

I am still not sure if I love this idea or recipe. As I mentioned, 30 minutes was too long. The little leaves got a bit burned. And this sauce was ok. Not amazing but also not too bad.

Roasted Vegetables with Chicken Sausage -- back to top

Pretty standard and simple meal. I cut up

• 2 bell peppers
• 1/2 red onion
• 1/2 yellow onion
• Artichoke Hearts
• Two small potatoes

I tossed them with olive oil, garlic powder, onion pepper, salt, and pepper. I roasted them for about 30 minutes and then added whole30 compatible chicken sausage.

I think I should have spread this out into two trays. It was good but it kind of steamed. I like how easy this meal is!