Tag Archives: Cheese Sauce

Secret Single Behavior and Brussels Sprout Quinoa Gratin

brussels sprout quinoa gratin 3

One of my favorite Sex and the City episodes discusses secret single behavior, which is something that both men and women can probably relate to. After Carrie moves in with Aidan she talks with her friends about the loss of her alone time, aka the loss of time for her secret single behaviors, such as standing in the kitchen reading fashion magazines while eating a tower of saltines with grape jelly.

I’m fortunate that my relationship has never involved much humility. We both realize how ridiculous the other one is, so nothing surprises us too much. At the same time, I do notice my behavior shift a bit when he’s out of town. Since we’re currently right smack dab in the middle of prime deer hunting season, the past few weeks have brought on a lot of secret single behavior opportunities.

brussels sprout quinoa gratin 2

Like when I dramatically belt out Taylor Swift songs at the top of my lungs while in the shower. Or when I sit in my underwear and watch cooking shows while eating stale toast. Or when I get out some Christmas trinkets for a few hours just to see how it feels (hint: it feels AMAZING).

These are all hypothetical examples. Totally.

quinoa brussels sprout mixture

A single behavior that’s NOT so secret? Pretty much every day when the boy’s away I eat a super weird experimental meal. Sure, we experiment when we cook together, but when he’s gone our kitchen transforms into a scientific laboratory where meat-lovers go to die. It’s all about things like tofu, quinoa, kasha, barley, and embracing the green and leafy.

More often than not these experiments highlight the only thing I have found that the boy will absolutely not eat. Brussels sprouts are known to polarize the general population, but our home is especially divided. I love them, LOVE them. They’re just so darn cute, with their little baby cabbage form, and then there’s that fun texture, and don’t even get me started on the endless options for preparation…what’s not to love!?

brussels sprout quinoa gratin breadcrumb sprinkling

On the other side of the brussels sprout spectrum stands the boy, who says they taste like dirt and sulfur. When we started dating I was all, “I’ll make brussels sprouts for you and I’ll change your mind, you just wait and see!” Welp, I made them for him, and he kindly ate one, but it did not go well. I’m happy we made it past that blip of a date.

Last weekend I decided to expand my brussels sprout horizon with a gratin of sorts. Since I wanted something substantial to have for my weekday lunches, I decided to add quinoa to the mix and bake it all together in a sort of mac and cheese brussels sprout gratin type thing. Ya dig?

brussels sprout quinoa gratin pan

The cheese sauce for this recipe is very similar to my Double Tomato Pepperjack Macaroni Bake. It’s a super easy sauce that starts with a roux and lends itself well to experimentation with different cheeses and spices, so play away.

brussels sprout quinoa gratin 6

The brussels sprouts are cooked just enough so they still have a bit of a bite to them. I love the textural combination of the sprouts mixed with the quinoa and smooth sauce. The parmesan and crispy bread crumbs on top are just extra credit, really.
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Breezy Cheesy Homemade Gnocchi

Gnocchi with mushroom white wine sauce

Cooking in real life rarely goes as smoothly as recipes read, mostly because buttoned up, step-by-step recipes just beg to be messed with. It’s rare for me to find a recipe I won’t tweak at all, but writing a blog with recipes necessitates some attention to detail and process. Since I’m sharing a recipe with the online world (or at least 2 or 3 of you), I want to make sure I get things right. For someone who is accident prone and terrible at estimating, planning out ingredients and amounts adds a comforting level of confidence and control. While I’m glued to my measuring cups, and always within reach of my google machine for “how to” research, the boy likes to play things by ear in the kitchen…and in every single area of his life, but that’s another topic altogether.

When I’m not making a recipe for the blog, I can usually go with the boy’s improvisational flow. For instance, we have an awesome go-to sauce that combines mushrooms, white wine, broth, and cheese. We made it up on the fly once, and have made variations of it several times since. Although we’ve never measured the amounts, I figured the sauce was so good it needed to be shared.

For the pasta beneath the sauce, I wanted to experiment with something new. Gnocchi tastes so decadent, but my google research had taught me that the process of making it at home is deceivingly simple. Since I was elbow-deep in gnocchi process research, I asked the boy to get the sauce together. When he asked for some direction, I told him, “Do whatever you want!” Of course, I had bought the groceries, so I figured my ingredients spoke for themselves. I had a plan, and it was going to be so good.

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