We have a lot to talk about. I think I’m starting a secret romance. With pasta. And I’ve figured out how to make the most amazing Brussels Sprouts, ever. I am entirely serious about both thing, so hear me out. Oh, and Happy Friday!
I’ve never been that person that craves carbs, bread, etc. For me it was always sugar. I am, and always will be a dessert kind of girl. I will always ask to see the dessert menu. I will always eat dessert offered to me. It’s just who I am.
But lately… I’m enjoying pasta a lot. Now, I know that eating a ton of it is probably not good for me (and doesn’t jive so well with my whole plan of eating clean). But I do think there is a place for a bit of pasta in my life, and I’m enjoying trying it all.
This pasta, without any heavy sauce or cheese is fairly light – and comes with solid serving of veggies. As long as you don’t eat all of it (which, I won’t judge you if you do, because um, we’ve all been there at 10pm with a pot in our lap and a spoon in our hand. Oh… is that just me?) you won’t have that gross full feeling you get after eating big cheesy, meaty pasta dish.
But before we go any further, we need to talk about these sprouts. I went out to dinner a few months ago and had mind blowing Brussels Sprouts. They were simple, but soft inside and crispy outside. What what?! I harassed( nicely) the waiter into telling me how they were prepared. The secret? Steaming them before you roast them. Jaw. Dropped.
If you are short on time you don’t have to do this, but you really really should.
Next week I’m going to be posting a whole slew of Valentine’s recipes – including some intense, punch-you-in-the-tastebuds dark chocolate truffles that I’ve been having with dinner every night. (See Twitter feed for evidence of this nightly red wine/ chocolate truffle addiction.)
And, for more yummy diner ideas and quirky photo-sharings, be sure to join other readers on Facebook, Twitter, Instagram and Pinterest as we chat about all things food and fun (and check out ideas and behind the scenes photos I don’t share anywhere else!).
- 1 box Orcchiette Pasta
- 4-5 cups Brussels Sprouts, stem removed and sliced in half.
- 1/2 cup Pine Nuts
- 1 cup shredded Coconut
- 2 tablespoons Soy Sauce
- 2 tablespoons Liquid Smoke
- 2 tablespoons Maple Syrup
- 1/2 cup Extra Virgin Olive Oil
- Salt and Pepper to Taste
- In a large pot, begin to boil the water for the pasta.
- In another pot, add about an inch of water and your steamer basket, and add the Brussels Sprouts, and cover the pot. Cook on high, and steam for about 7-9 minutes, or until lightly tender (not mushy).
- Preheat oven to 400°.
- Mix coconut, liquid smoke, soy sauce and maple syrup and let sit for a few minutes. Then put in your toaster oven and cook at 350°, for 10 minutes or until coconut turns light brown. (or if cooking them in the oven with Brussles Sprouts, you can cook them at a higher temperature, but check after 5 minutes to see if toasted)
- When water is boiling, add pasta, and cook until al dente, per pastas instructions.
- One Brussels Sprouts are steamed, rinse them in cold water and place them on a roasting pan, flat side up.
- Lightly sprinkle with a little salt and pepper, and roast in the oven for about 10-12 minutes, until crispy but not brown.
- Drain pasta when done, and add olive oil and toss to coat. Add Brussels Sprouts once cooked.
- Top, with pine nuts and coconut bacon.
- Serves 5-6