Shaved Brussels Sprouts with Shiitake Mushrooms

Sides | May 23, 2016 | By

I don’t know about you, but Trader Joe’s (a.k.a. TJ’s) is my go-to grocery store for just about everything! I swear, I shop there at least three times a week! One of my faves in the produce section are the shaved brussels sprouts. Such an incredible time saver, especially for this awesome recipe below. Of course, you can use your good old food processor to do the trick. This side dish goes really well with fish or chicken. See my Red Curry Salmon Kebabs to serve along side.

Shaved Brussels Sprouts with Shiitake Mushrooms
 
Author:
Serves: 4
Ingredients
  • 1 pound fresh brussels sprouts
  • 2 tablespoons canola oil
  • 2 garlic cloves, minced
  • 1 large shallot, cut in half and sliced
  • 4 oz. package shiitake mushrooms, stems removed and sliced
  • ¼ teaspoon red pepper flakes
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ¼ cup sliced almonds
  • 2 tablespoons fresh cilantro, chopped
  • Juice from ½ lemon
Instructions
  1. Cut off the hard end of the brussels sprouts, discard and cut brussels in half. “Shave” the brussels sprouts in a food processor, using the slicing blade. Transfer to a large bowl.
  2. Heat a large skillet or wok with canola oil on medium high. Sautè garlic and shallots until translucent. Add in sliced shiitake mushrooms and cook until browned, about 5 minutes. Stir in the brussels sprouts and red pepper flakes, salt, pepper, and almonds and cook another 5-7 minutes. Toss in cilantro and lemon.
Notes
You can buy pre-packaged 10 oz. bags of shaved brussels sprouts at select grocery stores like Trader Joe’s.

 

Egg in the Avocado Hole

Who doesn’t love “egg-in-the-hole” for breakfast? Here’s our take on this classic dish, with a slight Asian twist! My super talented nieces, Jordan and Kaley, recently made me this plate of yum. It was so delish that I had to recreate it and cranked up the heat with Sriracha sauce. Serve it with a side of toast and berries, and breakfast is served!

Egg in the Avocado Hole
 
Author:
Serves: 2-4
Ingredients
  • 2 ripe avocados
  • 4 eggs
  • Salt and pepper to taste
  • 1 tablespoon Sriracha sauce
  • 1 tablespoon green onions, chopped
  • 1 tablespoon fresh cilantro, chopped
Instructions
  1. Preheat oven to 425 degrees.
  2. Slice avocados lengthwise into halves and remove pits. Using a melon spoon or teaspoon, hollow out the holes in the avocado to make enough room for the eggs.
  3. Place avocados in a baking dish. Break the eggs individually, separating the yolk from the white into a bowl. Pour the yolk into each avocado half and then carefully pour the whites into each half, making sure not to spill over the avocado. Sprinkle each half with salt and pepper.
  4. Bake in the oven for about 12 to 15 minutes or until eggs are cooked. Use less time for runnier eggs. Remove from oven and drizzle with Sriracha sauce. Garnish with green onions and cilantro. Serve immediately.
Notes
This dish is always good with a side of toast and berries!

 

Thai Cauliflower Pizza

Forget Domino’s! This tasty Thai pizza has a very healthy cauliflower crust that’s to die for! It’s topped off with some of the best Thai ingredients that will make your mouth water. You’ll be begging for another slice! You might even eat the entire pie! Top it all off with cheese if you’d like – it’s really yummy. Scouts honor!

Thai Cauliflower Pizza
 
Author:
Serves: 2 pizzas
Ingredients
Cauliflower Pizza:
  • 2 ½ bags frozen riced cauliflower (Trader Joe’s)
  • ½ cup shredded mozzarella cheese
  • ½ cup grated parmesan cheese
  • 2 eggs, beaten
  • ¼ cup chopped fresh cilantro
  • ¼ teaspoon red pepper flakes
  • 1 teaspoon chopped garlic
  • Salt and pepper to taste
Pizza Sauce:
  • ½ cup all-natural peanut butter
  • ¼ cup hoisin sauce
  • 1 tablespoon rice vinegar
  • 2 tablespoons reduced-sodium soy sauce
  • 2 teaspoons sambal oelek
  • 1 teaspoon chopped garlic
  • 1 teaspoon fresh ginger, minced
Pizza Toppings:
  • 1 cup shredded chicken
  • 1 cup fresh snow peas, halved
  • ¼ cup shelled edamame
  • ½ cup red and yellow bell peppers, thinly sliced
  • 2 Thai chili peppers, sliced
  • 1 cup fresh shiitake mushrooms, thinly sliced
  • 1 cup bean sprouts
  • ½ cup fresh cilantro, chopped
  • ¼ cup green onions, sliced
Instructions
For the crust:
  1. Preheat oven to 400 degrees. Cook cauliflower according to package directions in a microwave oven. Make sure most moisture is gone. Transfer to a large mixing bowl. Let cool.
  2. Stir in cheeses, eggs, cilantro, red pepper flakes, chopped garlic, salt and pepper. Combine well with cauliflower. On two large baking sheets lined with parchment paper, press and shape the mixture into two pizza crusts. Bake in the oven until lightly browned, about 20 minutes. Let cool. (You can make these ahead and put in the fridge, covered with plastic wrap.)
For the sauce:
  1. Combine all ingredients in a blender or food processor and blend until smooth and creamy. (Add one tablespoon of water if sauce is too thick.)
For the pizza:
  1. In a sauté pan, lightly sauté the snow peas, edamame, peppers, and mushrooms. Remove from heat and cool.
  2. Top both pizzas with first the peanut sauce and even amounts of chicken, the cooked veggie mix, bean sprouts, cilantro, and green onions. Bake in the oven for about 7-8 minutes until toppings are cooked through. When ready to serve, drizzle the top of the pizzas with remaining sauce and fresh cilantro.
Notes
Can add cheese on top of pizza when baking, if desired. Can also garnish with chopped peanuts.
Sambal oelek can be found at specialty Asian markets and some local grocery stores.

Inspired by:
California Pizza Kitchen and Allrecipes.com