Maple-Roasted Brussels Sprouts, Pasta Italiano, Chana Masala and More!

I made up for last week’s minimal cooking by trying *lots* of dishes last week.

My favorite was the Maple-Roasted Brussels Sprouts.  They are ridiculously good. The combination of nuts, maple syrup and brussels sprouts is out of this world. The recipe called for hazelnuts, but my grocery store doesn’t carry them, so I used walnuts instead. This was a surprisingly filling dish. Even though you’re gonna want to eat a ton (’cause they’re so yummy), they’ll fill you up in a jiffy.

I also made the Pasta Italiano. I like that it has white beans and veggies in it, and it’s tossed with a sauce made from pureed white beans. Super protein! The recipe called for asparagus, but asparagus is out of season right now (and very expensive!), so I used broccoli instead.

The Classic Roasted Vegetables were good, but when I doubled the recipe, I used the higher recommended amount of olive oil (1/2 c), which was too much.  When I make them again, I’ll use the smaller amount (1/4 c).

I was pretty tired the night I made the Easy Peasy Pasta Salad, so I made a little boo boo. The sauce calls for 3 T of tomato paste and 2 T of Dijon mustard. In my bleariness, I switched the amounts and used 3 T of mustard and 2 T of tomato paste, which made the sauce rather mustardy.  The pasta was still good, but I’d like to make it again with the right proportions (:

Finally, I made the Chana Masala and Garlicky Greens. Both were good, but I wish the Chana Masala made more.  If I make it again, I’ll make it with the other “Indian Buffet” recipes in the book: saag aloo, vegetable biryani, and garlic naan, so I can have more leftovers!

What did you VegCook this week?

This is our last week to cook from Chloe’s Kitchen together.  What recipes do you still want to try?

22 responses to “Maple-Roasted Brussels Sprouts, Pasta Italiano, Chana Masala and More!

  1. The brussels sprouts are next on my list to make. I’m glad they were good; can’t wait to try them.

  2. I made the Curried Lentil, Squash and Apple Stew last night.

    http://workerbees.typepad.com/veggiegoesvegan/2012/10/vegan-mofo-day-23-curried-lentil-squash-and-apple-stew-by-chloe-coscarelli.html

    Very good. 50 minutes of simmering time in two steps, but otherwise VERY simple and with probably-on-hand ingredients.

  3. Cheesy Broccoli Soup-check out my blog:)

  4. Elisa ~ I made the Curried Lentil, Squash and Apple Stew this week too! It was yummy wasn’t it? But I thought it would make more . . . I shared you post on Twitter and pinned it on the VegCookbook Club Pinterest board.

    Kelley ~ I’m sorry you had another so-so recipe. The Brussels Sprouts won’t disappoint! I shared your post on the VegCookbook Club Pinterest board.

    • I actually was afraid it wouldn’t make much…one apple, one carrot, one online, 1/2 cup lentils. But it was enough for a couple of meals, so i was happy.

      I made the Pasta Italiano last night and ruined it in the end by not noticing my tomato had picked up some mold. It looked fined, and I chopped it up and threw it in at the end (didn’t have cherry tomatoes) and when I went to taste I knew something was off. When I picked up the other tomato in my little tray of tomatoes, it was moldy. I had to toss the whole pot. It was SO upsetting, and such a waste :( Until that moment it looked like it was going to be awesome.

      • Elisa ~ That is so sad about your tomato. Boo hoo. I’ve had that happen with ingredients I think I’ve bought, but when I go to use them, they’re nowhere to be found, and there’s nothing in the house that is an applicable replacement.

  5. I made the Seitan Scallopini and the Creamy Scalloped Potatoes. I was in the mood for some comfort food and they sure were comforting and tasty.

  6. Made two winners~Cinnamon-Espresso Chocolate Chip Cookies and Maple-Roasted Brussels Sprouts with Toasted Hazelnuts!

    • Kelley ~ Yay! Those brussels sprouts are divine, aren’t they? The photo of the cookies on your blog look super yummy. I’ll pin them on the VegCookbook Club Pinterest board when I have a little more time tomorrow.

  7. I made the Garlicky Greens tonight…augmented with some white wine and pasilla pepper:

    http://workerbees.typepad.com/veggiegoesvegan/2012/10/vegan-mofo-day-26-garlicky-greens.html

  8. One more recipe made for October~”Southern Skillet Black-Eyed Peas with Quick Buttery Biscuits.” Check out my blog :)

  9. OK, I tried the Pasta Italiano again. And discovered I really don’t like dried thyme:

    http://workerbees.typepad.com/veggiegoesvegan/2012/10/vegan-mofo-day-28-pasta-italiano-redux.html

    Tonight I made the Seitan Scallopini. It was yummy, but I could do a better job of it next time:

    http://workerbees.typepad.com/veggiegoesvegan/2012/10/vegan-mofo-day-29-seitan-scallopini-from-chloes-kitchen.html

    • Hi Elisa ~ Oh yes, if you don’t like thyme, the Pasta Italiano is not for you :( I’m glad you were able to find a recipe you liked though (the Seitan Scallopini). I’ll tweet and pin your posts mañana!

  10. Eileen Likes To Eat

    I am doing a cookbook challenge to cook every recipe from Chloe’s Kitchen.
    Hope you don’t mind that I added your post to my blog page under “Others who made it”.

    http://eileenlikestoeat.com/2013/06/06/cookbook-challenge-chloes-kitchen-drunken-noodles-cashew-shiitake-broth/

  11. Pingback: [Cookbook Challenge] Chloe’s Kitchen – Classic Roasted Vegetables

  12. Eileen Likes To Eat

    I am doing a cookbook challenge to cook every recipe from Chloe’s Kitchen.
    Hope you don’t mind that I added your post to my blog page under “Others who made it”.

    http://eileenlikestoeat.com/2013/06/06/cookbook-challenge-chloes-kitchen-classic-roasted-vegetables/

  13. Pingback: [Cookbook Challenge] Chloe’s Kitchen – Easy Peasy Pasta Salad

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