As part of my New Years resolutions I said that I was going to plan out weekly meals and start making meals. I did this because I stopped eating meals, and was snacking on a lot of things. If I eat bigger meals than the snacking stops (even if it was snacking on healthy foods, its still not a healthy habit).
The day I got back from our New Years trip, so on the second of January I wanted to make a nice meal for everyone. This is what I did.
I made Brussels Sprouts and Shiitake Mushrooms
Recipe inspired from here
Now, I have made Brussels sprouts before and seriously detested them. I had looked SO forward to having them but they tasted like dirty feet. However, at Christmas dinner my dads girlfriend made some and me not judging a "book by it's cover" I decided to try them again. I have always had the belief ever since I start cooking/baking for myself that all food has the potential to taste good if cooked properly, needless to say I hadn't made them properly again. My dad and I literally devoured the whole dish that she made. I was popping them like candy, literally, with my fingers into my mouth, nomnomnom. I decided I would give them another shot myself. Ugh, yeah, out of everything I made they were my favourite, especially since they were added with the ever delicious Shiitake mushrooms!
- 1 lb Brussels sprouts
- 1 lb Shiitake mushrooms
- 1/8 cup wine vinegar
- 1/8 cup + 1/2 cup balsamic vinegar
- 1/4 cup EVOO
- 2/8 cup red wine vinegar
Preheat oven to 400F.
Cut off the brown ends of the Brussels Sprouts and pull off any yellow outer leaves. Clean the mushroom by wiping it using a dry paper towel. Do not wash them. Cut into halves if they are big. Spread the sprouts and mushroom on a baking pan. Mix with above ingredients and let them marinate for at least 30 minutes. Sprinkle with salt and pepper and cook for 35-40 minutes until crisp on the outside.
Shake the pan a couple of time to brown the sprouts and mushrooms evenly. Sprinkle with some more salt and pepper if needed.
- Above dressing used for Brussels sprouts (I made it for this first, then when it was over the salmon I added the rest to the B. sprouts).
- 4 salmon filets
- Salt and pepper
To prep the salmon, rinse and pat dry with a paper towel. Coat each piece with the rest of the ingredients. I know that everyone has a preferred doneness for fish so just use my instructions as a guideline. I like a crisp outside with a slightly undercooked center– to accomplish this, I put my salmon in the oven for about 3 minutes (depending on the size of the fillets) then I turn on the broiler and let the top brown and cook for a minute or two.
Garlic and Ginger Mixed Rice
- 1/2 cup brown rice
- 1/2 cup white rice
- 2 tsp chopped garlic
- 1 tsp minced ginger
- 2 cups water
Place above ingredients in your rice cooker and let it do it's magic.