Friday, September 30, 2011

Back from Wyoming and Happy to be in the Kitchen!

Evan and I are back from a trip to Jackson Hole, Wyoming. It was amazing; the most beautiful place I've ever seen. We ate breakfast and lunch in, and dinner out every night. With eating out every night, by day 6, we were excited to get home and eat our own home cooked food. It is hard to eat at restaurants with a wheat allergy. You are never completely sure what people are cooking with and we usually like my food better anyway. This dinner is a perfect example of why we love home cooking... simple, fresh, good food. Last night we had dirty "rice" with roasted acorn squash. I will share the squash recipe. Tonight we had trout with roasted golden potatoes and brussel sprout salad. It was delicious!

Brussel Sprout Salad
Serves: 4
1 lb brussel sprouts
1/2 cup pecans
1/4 cup sweetened dried cranberries
1/8 cup sliced green onion (approx 1 stalk)
1 Tbs white wine vinegar
2 Tbs olive oil
1 tsp honey
1 tsp dijon mustard
salt and freshly ground black pepper

Chop off stalk ends of brussel sprouts. Peel away leaves of brussel sprout individually. This is time consuming, but worth it! You will get to a point where the leaves peel away to reveal a tiny core and you can throw that out. Place leaves in a large pot of boiling water. Cook 2 minutes. Place leaves in a bowl of ice water to stop the cooking. Place leaves in a colander to drain. Take a large pot or skillet and heat over medium heat. Add pecans and lightly toast- approx 3-5 minutes. Remove pecans to a large bowl. Place sprout leaves, cranberries and onions in pan and heat thoroughly. While they are heating combine dressing ingredients in a small bowl. Place all ingredients in large bowl with pecans. Toss and serve.

Baked Trout
Serves: 4
1 lb fresh trout fillet
seasoning of choice
1 lemon

Spray a cookie/baking sheet with cooking spray. Place fish skin side down on pan. Sprinkle fish with desired seasoning. I like salt and pepper; Evan put some 3 Beer Rub on his. Bake at 400 degrees for 12 minutes or until easily flaked with a fork. Squeeze a little fresh lemon over fish.

Roasted Golden Potatoes
Serves: 4
2 lb yukon gold potatoes
freshly ground black pepper
seasoning salt
Wash potatoes. Leave skin on. Chop potatoes into 1/2- 1 inch pieces. Place on a baking sheet. Toss potatoes with 2 Tbs olive oil. Spread potatoes into a single layer. Sprinkle with pepper and seasoning salt. Bake at 400 degrees for 20 minutes. Remove from oven and toss. Cook another 20 minutes.

Roasted Acorn Squash
Serves: 4
2 acorn squash
olive oil
Cut squash in half. Scoop out seeds. Place on a baking sheet, skin side down. Sprinkle with olive oil. Bake at 400 degrees for one hours or until flesh is tender. I like to sprinkle mine with a little cinnamon!

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