Bacon Brussels Sprouts Casserole

Since eliminating mashed potatoes, breaded stuffing, cranberry sauce, candied yams, and dinner rolls from my Thanksgiving feast, there is not much left but the turkey. Turkey was never my favorite protein, so I used to bury it in carbs. My family still consumes the traditional fare, but my Thanksgiving has received a makeover.

While roast beef, ham, or turkey are naturally low-carb, side dishes require some imagination. I prefer to spend the best part of my time with guests, so I look for simple but worthy substitutes. Some of my favorites are mashed cauliflower and low-carb gravy, green beans cooked slowly with bacon, broccoli and cheese casserole, and pumpkin soup.

I adapted this brussels sprouts recipe from Cooking Panda. It was mostly low-carb. It just needed a tad of tweaking. The red pepper adds a subtle kick. After Barry and I devoured it, we both agreed that we would include this on our Thanksgiving menu. 

BACON BRUSSELS SPROUTS CASSEROLE

Prep Time: 10 minutes

Cook Time: 25 minutes
Difficulty: easy
Servings: 6

Ingredients

• 1 pound brussels sprouts, outer leaves and stems removed (Note: I buy them on the stalks) 
• 6 strips bacon, cooked and chopped, divided 
• 1 teaspoon red pepper flakes 
• Salt and pepper, to taste 
• 1/2 cup heavy cream 
• 1/2 cup shredded cheddar cheese (Note: I use imported cheese from Costco)
• 1/2  to 1 cup of crushed pork rinds 
• 2 tablespoons butter, cubed 
• Bragg Organic Sprinkle added on top

Instructions

1. Preheat oven to 400 degrees Fahrenheit. 
2. Bring a large pot of salted water to a boil. Cook brussels sprouts about 8 to 10 minutes, or until tender. Drain and chop brussels sprouts. 
3. Add chopped brussels sprouts to a baking dish and stir in 1/2 of the chopped bacon, red pepper flakes, salt and pepper. 
4. Pour cream over brussels sprouts. Top with cheddar cheese, remaining bacon, pork rind crumbs, Bragg Organic Sprinkle, and dot with pieces of butter. 
5. Bake for 15 minutes, or until top is golden brown and cheese is bubbly. Serve and enjoy!

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Brussels Sprouts with Toasted Walnuts

As a kid, I hated brussels sprouts. This was uncharacteristic for me because I normally liked everything. Heck, I was a proud, card-carrying member of the clean-plate club. Yet, the canned versions of these miniature cabbages made me gag. Any attempt at swallowing them could transform a leafy ball into a misguided missile. 

My brothers and I ate our meals on high swivel stools at a 2-sided counter. When Mom opened a can of brussels sprouts, I prepared myself by holding a Dixie cup beneath the countertop. I popped the sprouts into my mouth and, when it was safe, spit them whole into the paper cup. I once hid a full cup behind the living room sofa, only to rediscover them 3 months later.

Mom eventually began roasting brussels sprouts for the holidays. The crispy outsides and the buttery, nutty flavor made me a convert. I now crave them!

Here is a recipe card from Martha Stewart Living's March 2007 edition. It is a refreshing change from roasted versions.

BRUSSELS SPROUTS WITH TOASTED WALNUTS

To separate brussels sprout leaves, cut the stem from each sprout and ease apart the layers.

• 1 tablespoon unsalted butter
• 1 tablespoon extra-virgin olive oil
• l ¼ pounds brussels sprouts, trimmed, leaves separated, cores discarded
• ¼ cup walnuts, toasted and coarsely chopped
• 1 tablespoon fresh lemon juice
• Coarse salt and freshly ground pepper

Heat butter and oil in a large skillet over medium heat until butter has melted. Add brussels sprout leaves; cook, stirring often, until bright green and just tender, 5 to 6 minutes. Stir in walnuts and lemon juice. Season with salt and pepper.

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Farewell Zucchini

Roasted Zucchini, Steamed Broccoli,
and Tuna Salad

If you garden, live next to an avid gardener or attend your local farmer's market, you are familiar with giant summer zucchinis. Often mistaken for a vegetable, they are actually a fruit, ready for harvest in August. They are so copious that I have sometimes been relieved to see them go, and not for lack of zucchini recipes. It just seems like overkill.

In fact, August 8th was NATIONAL SNEAK SOME ZUCCHINI INTO YOUR NEIGHBOR’S PORCH DAY! This seems like a practical celebration. I like to imagine desperate neighbors—unwilling to trash their hard work—slinking over to the nearest front porch.

I marvel at how long zucchinis last. On this fine October day, I roasted one that was purchased 2 months ago. It had been sitting on my kitchen table and was still moist and fresh. I tossed 3-inch, sliced zucchini sticks with butter and herbs, then sprinkled them with a mixture of crushed pork skins and Parmesan cheese.

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High Satiety

satiety [suh-tahy-i-tee] noun

1. the state of being satiated

I once spent a season exploring my relationship with food. I had done some binge eating in my teens, so I read books that helped me to differentiate between real hunger and emotional eating. It was eye-opening, but the "eat to live, not live to eat" mentality put a damper on eating. I had no interest in just surviving. Food adventures were far too alluring.

The word "satiety" truly captures what a meal should achieve. It means to the full, sated, enough, to satisfy a desire or appetite. Although the word can sometimes mean excessive, it is most often used in a positive sense. 

Low-carb eating, with its moderate meat and high-fat, is perfect for creating "the scrumptious art of high satiety". The creativity is inexhaustible and when a meal fills-to-the-full for hours, satiety is at its highest.

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Bunless Double Bacon Crave

Bunless Double Bacon Crave | Burnt Lemon

I used to frequent Burnt Lemon Grill, here in Idaho, especially for their specialty lemonade which is juiced from roasted lemons. Unfortunately, there is no sugarless version. Still, the burgers are varietal and my favorite burger, the Double Bacon Crave, is scrumptious without the buns. I usually request a leafy green salad in place of the fries.

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Pumpkin!

With fall festooned around me, I have pumpkin on the brain! I whipped up my first Low-Carb Pumpkin Bread by Melissa Sevigny at I Breathe, I'm Hungry. Barry and I adore pumpkin and this loaf did not disappoint. It has a wonderfully soft texture, almost on the verge of being pumpkin pie. I might add a bit more stevia next time; nevertheless, whipped cream was quite complimentary.

Low-Carb Pumpkin Bread

{Click the links for the recipe.}

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Pumpkin Sausage Soup

Idaho temps are dipping into the 30's at night. Winter is always biting at fall's heels. Consequently, I feel such urgency to savor every autumnal pleasure.

HOORAY FOR SOUP WEATHER! One of my fall favorites is Pumpkin Sausage Soup! I had my first bowl here in Idaho and it has been a staple ever since. Versions of this soup can be found all over the web. As long as the portions are modest, this soup is a natural for low-carbers.

PUMPKIN SAUSAGE SOUP

Time: 30 minutes

Serves: 6

Ingredients 

• 1/2 lb breakfast sausage (pork, chicken, or turkey) 
• 1/2 c minced onion 
• 1 clove garlic, minced 
• 1 c mushrooms, finely chopped 
• 1 tbs Italian seasoning 
• 15 oz canned pumpkin 
• 4 c chicken broth 
• 1/2 c water AND 1/2 c half and half 

Directions

1. Brown sausage, drain and then add the onion, garlic, mushrooms and Italian seasonings. 
2. When the onions and mushrooms have begun to soften, stir in the pumpkin. Stir in the broth and mix well. 
3. Simmer 20 minutes. 
4. Stir in the half and half and water (OR the milk) and simmer on low another 10-15 min. 
5. Taste and add salt and pepper as needed.

Smiles,

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Butterly Love