Healthy Addictions

Some things are so good that you start eating them, and you just can’t stop.  Like the folks at Pringles have told us all these years: once you pop, the fun don’t stop.  (Aside: has anyone ever spoken with Pringles about grammar?)   Well, Pringles may have the copyright, but the same can be said of a block of cheese. Or Girl Scout Cookies.  That pint of Ben & Jerry’s.  Or, um… Bourbon Walnut Blondies.  There’s an addictive quality that seems to prompt your hand to reach for more and your pants to fit less.

I’m as guilty as the next gal of polishing off a bag of dark chocolate chips that I actually bought to bake with, but not all of my addictions are to such unhealthy things.  Grapes, I will eat until my stomach hurts, every time.  Wheat Thins?  I’ve definitely eaten an entire box for dinner.  And most recently?  Brussels sprouts.

They’re just so delicious.  I know these little guys don’t have universal appeal – it seems you either love them or hate them.  But that’s okay.  Go ahead and pass on the sprouts – that means MORE FOR ME!!!  Seconds?  Yes please!  Keep filling my plate until they’re gone!

Lila agrees.

Creamy Dijon Brussels Sprout and Prosciutto Casserole

Adapted from Closet Cooking

Ingredients:

• 2 pounds brussels sprouts, trimmed and quartered
• 4 ounces prosciutto
• 2 tablespoons butter
• 1 small onion, diced
• 3 clove garlic, chopped
• 2 tablespoons flour
• 1 cup milk (I used 1%)
• 1/4 teaspoon nutmeg
• 2 tablespoons grainy mustard
• salt and pepper, to taste
• 1 1/2 cups parmigiano reggiano cheese, grated
• 1/2 cup panko bread crumbs
• 2 T fresh rosemary, chopped

Directions:

1. Blanch the brussels sprouts until just tender.  Drain and set aside in a large bowl.
   
2. Cook the prosciutto in a pan; remove from heat, chop into 1 inch pieces and set aside.
3. Add the oil to the pan over medium heat.  Add the onion and cook until tender, about 5-7 minutes.  Add the garlic and cook until fragrant, about a minute.
4. Mix in the flour and let simmer until it just starts to brown a little.
5. Mix in the milk, nutmeg, mustard, salt and pepper and one half cup of the cheese and heat until the cheese melts and the sauce thickens.
6. Pour the sauce over the brussels sprouts, stir in the prosciutto, and mix well.  Pour into a 8″ x 13″ baking dish.
7. In a small bowl, mix the bread crumbs, the remaining cheese and the rosemary and sprinkle on top of the brussels sprouts.
8. Bake at 350F until golden brown on top, about 15-20 minutes.
   

Johanna