Whoa mamma, so apparently tomorrow turned into a month. It’s kind of funny, I was all excited about having a blog during December because I had all these visions of posting cookie recipes, fabulous meals and everything holiday related…then life had to go and mess it all up! I kind of forgot how much of a whirlwind December can be, work has been crazy busy, then you mix that with present shopping, baking, lunches, get togethers, cooking, grocery shopping, volunteering, decorating and house cleaning (actually, I should thank P for that last one), and before you know it, a month goes by and it’s bloody January! I even missed my one year blogiversary!
I can’t even believe a full year has gone by, who knew that there are people out there that actually read this little ol’ cooking blog of mine…well, besides my parents that is, Hi Mom & Dad! I was just going to leave you with the brussels sprout and rice recipe I had promised you ages ago but it just doesn’t seem quite right to celebrate a blogiversary with brussels sprouts, so instead I’m going to do my first ever giveaway! I received my first instalment of my year supply of Dandies in the mail from the contest I won during vegan mofo and what kind of person would I be if I didn’t share some of the marshmallow goodness. Soooo, I’m giving two lucky ducks each a bag of Dandies marshmallows and 1/2 a dozen gluten-free S’more Granola Bars made by yours truly courtesy of my little bakeshop. To find out how to enter, just scroll to the bottom of the page for the info.
I gotta admit, considering how much amazing food I’ve eaten over the past couple weeks, I’m sad to say that all I’ve got to show for it is a few crappy photos, but crappy or not I’ll be damned if I’ve gone this long and have nothing to show for it, so expect crappy photos of delicious food in the near future. In the meantime, here are those brussels sprouts and these ain’t no ordinary brussels sprouts, no siree, these are slightly sweet, with lightly roasted shallots and just a hint of miso. Definitely not pretty to look at, but pretty darn tasty in their own brussels sprouty way. Now the rice, well there’s not a whole lot to say about the rice, it’s so easy to make that I almost feel guilty for posting it as a recipe. If you love the combination of cranberries and apples (like I do) then you’re going to love this too. If it’s easy to make and tasty to eat, then how can you say no?
Miso Roasted Brussels Sprouts
- 20 ounces Brussels sprouts, outer leaves and stem trimmed, then halved
- 3 teaspoons olive oil
- 2 medium shallots, sliced
- 1 tablespoon white miso paste
- 4 teaspoons white wine
- 1 clove garlic, minced
- 3 tablespoons agave nectar
Preheat oven to 400F. In a small bowl, whisk together 2 teaspoons olive oil, shallots, garlic, miso, 1 tablespoon wine, garlic and agave. Once well mixed, add Brussels sprouts and toss to coat.
Spread sprouts on a lined baking sheet and roast for 20 minutes, or until coating looks dry, tossing every 10 minutes. Transfer to bowl and stir in remaining oil and wine. Season with salt and pepper to taste.
Cranberry Apple Rice
- 3/4 cup white or brown rice
- 1 cup vegetable broth
- 1/2 cup apple juice
- 1/2 cup dried cranberries
- 1 medium granny smith apple, cored and diced
- pinch of salt
In a saucepan over high heat, bring vegetable broth and apple juice to a boil, add rice, cover and cook according to package directions. During the last 10 minutes of cooking, add the cranberries, apple and salt. Fluff with a fork and enjoy!
Contest is now closed. Congrats to Andrea and Sarah G!
To enter the giveaway, leave a comment on this post. Tell me what you’d plan on making with those yummy little marshmallows or send me your suggestions on what I can make and blog about! This giveaway is open to Canadian and US residents only (sorry everybody else). The contest closes January 7th at 11:59pm MST. The winner will be chosen via a random number generator and posted January 8th. Good luck everybody!