While all too often associated with stress, crowds and obligation, I thought this holiday season it might be nice to get back to the holiday basics; you know, before there were things like Cyber Monday and malls that opened at midnight. No matter what your previous holiday experience, what if we all made a concerted effort this year to slow down and appreciate the time we're able to spend with family and friends over delicious food? In order to get us in the holiday spirit, over the next nine weeks, some of the top foodies are going to be sharing with us their favorite holiday recipes and the traditions they partake in with their nearest and dearest. Their edible creations are so enticing they just might have you sharing something new around your own holiday table this year. Who knows, perhaps their traditions will encourage you to continue those past down to you or start new ones of your own. Here's hoping...
{Baked Chiocciole with Brussels Sprouts, Apples and Blue Cheese}
By: Kathryne, of Cookie and Kate
- 1 tablespoon olive oil
- Salt
- 2.5 ounces whole wheat chiocciole (about 2 cups of dried chiocciole)
- 1 pound Brussels sprouts, roughly chopped
- ⅓ cup Gorgonzola cheese, plus more for sprinkling on top
- 2 medium organic Fuji apples, roughly chopped
- Black pepper
- ⅓ cup toasted pecans
- ½ to 1 small lemon, squeezed over the cooked pasta
- Heat the oven to 400 degrees Fahrenheit. Grease a 9×9-inch baking pan. Bring a large pot of salted water to a boil. Add the pasta and cook it halfway through (start checking after 3 minutes; it should still be quite firm inside). Add the Brussels sprouts to the pot and cook, until the pasta and vegetables are just barely tender, another 3 minutes. Drain, reserving some of the cooking water, and return the pasta and Brussels sprouts to the pot.
- Stir in the gorgonzola cheese, apples, olive oil, and a splash of the cooking water. Sprinkle with salt and pepper, toss, and taste and adjust the seasoning. Pour the pasta mixture into the prepared pan. Sprinkle with a little bit more Gorgonzola cheese.
- Bake, checking once or twice and adding a bit more of the cooking water if the pasta looks too dry, until the mixture is bubbling, 15 to 20 minutes (mine took 20). Sprinkle lemon juice over the dish and garnish it with chopped, toasted pecans.
Dana McDowell says
I'm not a fan of Brussel sprouts, but this looks delish!! I may try this with glute-free pasta =)
Debra says
I am always looking for festive, vegetarian dishes that can double as entrees over the holidays. This looks great. Thanks!
Sarah S. says
This looks amazing! I am always looking for new vegetarian ideas that will feed a lot of people. This one is going on my list!
julianne says
Can't wait to try this!
Kathryne says
Thank you so much for this fun feature, Jen! I love how you put it together. xo.