Harmony Kitchen

We have been waiting all season for autumn’s frost-kissed brussels sprouts, mostly so that we can make this recipe!

This makes a simple and delicious weeknight meal and has elements that can be bulk prepped for even easier future meals.

Ingredients

For Cashew Cream (double batch):

• 2 C raw cashews
• 1 tbsp miso paste
• 1 lg clove of garlic
• 1 tbsp Dijon mustard
• Juice from one lemon
• Salt and pepper to taste

For Seared Brussels Sprouts:

• One bag of Brussels sprouts
• Extra virgin olive oil
• Salt and pepper

For homemade egg noodles (double batch):

• 504 g 00 flour (about 2 cups)
• 300 g eggs (about 6 large eggs)
• 1 tsp salt

Optional garnishes:

• Chopped herbs
• Grated parmesan or other hard cheese

Equipment

• Cutting board
• Chef’s knife
• Cast iron or carbon steel skillet (or other non stick skillet)
• High powered blender
• Stock pot for cooking pasta
• Food scale if making pasta (optional)
• Food processor and freezer bags for pasta (optional)
• Pasta roller, either hand-cranked or kitchen aid attachment (optional)
• Large bowl for serving
• Large ladle and tongs to twirl pasta (optional)

Method

If you choose to make pasta, start this first. It comes together quickly but needs to rest for at least 20 minutes before it is rolled and cut.

The proportions provided makes just over 800 g which is enough for 8 x 100g servings. For most people this will be enough for 2 meals for four people.

Feel free to increase or decrease the amounts, sticking to the ratios provided. I usually make as much as I can, depending on how many eggs I have. Then I flat pack freeze any extra in 400 g packs. They are for easy future meals that seem like I have spent hours making them. In a sink of cold water, a pack of pasta will thaw enough to roll out in about 15 minutes.

Weigh your flour and eggs. I have learned the hard way that this makes all the difference in the end result. With perfectly measured ingredients, this pasta will be silky and elastic and awesome, guaranteed:).

Place flour and salt in the food processor and pulse a few times to combine then add the eggs and process until it starts to pull together in a ball

Turn the dough out onto the counter and knead it for a minute or two until it fully comes together and slowly bounces back when you indent it with your fingertip. If it is too sticky, you can sprinkle it with flour. If it is too mealy you can add a few drops of water or olive oil. But if you have weighed your ingredients it should be just right.

Wrap the dough in plastic or cover it tightly in a lidded container. Allow it to rest while you prepare your other ingredients.

If you are making home made noodles, you will need a large pot of well-salted boiling water to cook them in. Fill your pot with water, add salt and start heating it now. If it boils before you are ready, keep it on low until you are ready for it.

For the cashew alfredo, place cashews in blender with 2 c of boiling water. Cover tightly and blend until smooth then add the other ingredients and blend until well incorporated. As this rests, it will thicken.

The proportions listed will make a double batch of cashew alfredo. Feel free to increase or decrease the amounts, sticking with the ratios provided. I usually double the amounts listed as that is the most I can fit in my blender. I then have enough left over to freeze for many more quick and delicious meals. Cashew alfredo is also a great layer in lasagne!

For the Brussels sprouts, cut each sprout in half and give them a rinse in a colander. There is no need to dry them as the little bit of water clinging to them will help them to steam.

Lightly cover the bottom of a skillet with olive oil and add your brussels sprouts, cut side down to the cold pan. Season the sprouts with some salt and pepper. Place the pan on medium-high heat and cover then leave it alone for a few minutes until you can start to smell something delicious. Lift the lid and check to make sure the cut side is starting to sear. When the sprouts look and smell delicious, give them a shake or turn them with a spatula to make sure they are gently cooked on all sides. Stop cooking while they are still a bit crunchy and bright green.

While the sprouts are cooking, you can roll and cut your pasta.

On a lightly floured surface, press or roll 400 g of pasta until it is fairly uniform and about 1/2 cm thick. Cut in half, roll one half at a time, keeping the other 1/2 covered so that it does not dry out.

Roll on the largest setting of your pasta roller then fold the dough in thirds (like you would fold paper for a letter) and re-roll on the largest setting. This helps to strengthen the dough. Repeat this 2-3 times then start decreasing the thickness setting, one setting at a time. For fettuccine, decreasing to level 5 and rolling 2x at this setting gives a nice thickness. Sprinkle with a bit of flour as you go if the pasta starts to become a bit tacky.

Once rolled, smooth flour on both sides of the noodle and set it aside while you roll the second half.

Once both noodles are rolled, cut them in half and cut each half into the size of noodles you would like. Toss the noodles with flour once they are cut so that they do not stick together.

When the sprouts are done to your liking, add the pasta noodles to boiling water. Home made pasta cooks very quickly so it is fine to leave this to the very end. Once the pasta is in the pot, stir the noodles to keep them moving until the water comes back to a boil. Once the water is boiling and the noodles are floating, take one out and try it. It should be cooked through and have a nice bite. This only takes a minute or two.

Strain the noodles, mix them with about 2 cups of sauce then twirl them onto plates and top with brussels sprouts and any garnishes you like.

To twirl the noodles, pick up a portion with tongs and twist them around in a large ladle then slide them onto a plate.

Time Savers, Storage Tips and Spin off Recipes

• This is a great recipe for bulk prepping ingredients for future meals
• Both the cashew alfredo sauce and the pasta can be portioned and frozen.
• 2 cups of cashew alfredo is generally a good size for a pasta meal or a few layers in lasagne
• 400g of pasta generally serves 4 people. It is important to make sure there is no air in the pasta bag so it helps to vacuum pack this with a vacuum sealer or by submerging the bag in a sink of water to force the air out before sealing shut.

Did you Know?

The simple act of home cooking has been shown to improve many health parameters and decrease the risk of chronic inflammatory illnesses like diabetes and obesity.

One of the main barriers to home cooking is time pressure in today’s busy world

Bulk prepping meal components as you cook can help to make future meal prep do-able, even on busy days

Think of it as a delicious and healthy alternative to “fast food”, paid for in advance by making extras and freezing them as you go.

This Recipe’s Plant Count: 9 plus any herbs you decide to garnish it with

Time required: 30 minutes (if using boxed pasta)-90 minutes (if bulk prepping pasta and sauce for future meals)

# Servings: 4 plus additional sauce and pasta for future meals