A recipe for those of us who hate brussels sprouts!
1 1/2 pounds brussels sprouts
3 T olive oil, divided
3/4 t kosher salt
1/2 t pepper
2 T balsamic vinegar
2 t honey
Preheat oven to 425.
Trim off outer leaves, cut the bottoms off, and slice sprouts lengthwise. Toss with 2 T olive oil, salt and pepper.
Roast on a baking sheet about 20 minutes, until tender and caramelized.
Return sprouts to the bowl and add remaining olive oil, balsamic vinegar and honey. Toss to coat evenly.
Monday, October 9, 2017
Sunday, August 27, 2017
Twice baked sweet potatoes (by special request!)
* Exported from TheRecipeManager *
Sweet potatoes:
twice baked sweet potatoes
Source:
Taste of Home, 10/10
Website:
tasteofhome.com
Origin:
Category: Side Dish
Type: Vegetable
Difficulty: 2
Seasonality: [X] Winter [ ] Spring [ ] Summer [X] Fall
Qty Measure Ingredient
------------------------------------------------------------
2 Medium sweet potatoes
2 oz cream cheese, softened
2 Tablespoon sour cream
1 Tablespoon Butter
1/4 Teaspoon Salt
2 Tablespoon brown sugar
1/2 Teaspoon Cinnamon
Instructions: Scrub potatoes; pierce with a knife. Bake 50-60 minutes at 425. Cut a thin slice off the top; scoop out
the pulp and mash. Add cream
cheese, sour cream, butter and salt.
Mix well.
Spoon mixture into potato shells. Sprinkle with brown sugar and
cinnamon. Bake at 425 for 10-15
minutes longer.
Serves: 2
Serving Size: 1
Yields:
Prep Time: 5 min
Idle Time:
Cook Time: 1 hr
15 min
Total Time: 1 hr
20 min
Sunday, March 12, 2017
Breakfast sausage
1 pound ground pork
1 t kosher salt
3/4 t pepper
2 t fresh sage, chopped (I use 1 t dried in the winter)
1 t fresh thyme, chopped (I use 1/2 t dried in the winter)
1/4 t ground nutmeg
Mix all together and cook until browned; flip and cook until browned.
Eat.
And try not to eat it all in one sitting. By yourself.
NB I have altered this recipe to my own taste. The original recipe, from Paleo Comfort Foods by Julie and Charles Mayfield, includes:
1/4 t fresh rosemary, chopped
1/4 t cayenne pepper
1/4 t crushed red pepper flakes
One recipe makes 5 good-sized patties.
1 t kosher salt
3/4 t pepper
2 t fresh sage, chopped (I use 1 t dried in the winter)
1 t fresh thyme, chopped (I use 1/2 t dried in the winter)
1/4 t ground nutmeg
Mix all together and cook until browned; flip and cook until browned.
Eat.
And try not to eat it all in one sitting. By yourself.
NB I have altered this recipe to my own taste. The original recipe, from Paleo Comfort Foods by Julie and Charles Mayfield, includes:
1/4 t fresh rosemary, chopped
1/4 t cayenne pepper
1/4 t crushed red pepper flakes
One recipe makes 5 good-sized patties.
Thursday, November 24, 2016
Thanksgiving dinner, 2016
Just finished Thanksgiving dinner and wanted to share the recipes for today's meal--delicious!
Brined turkey breast (from Betty Crocker)
9 c water
3/4 c salt
1/2 c honey (original recipe was sugar)
4-6 pound bone-in turkey breast
1 onion, cut in eighths
2 sprigs rosemary
4 sprigs thyme
3 bay leaves
6 T butter, melted
1/4 c chicken broth
Mix water, salt and honey, stirring until dissolved. Add turkey. Cover and refrigerate 12-24 hours.
Heat the oven to 325. Remove the turkey from the brine and pat dry.
Place onion on the rack of a large roasting pan; top with rosemary, thyme and bay leaves. Place turkey, skin side up, over the onion and herbs.
Mix butter and broth; soak a piece of cheesecloth in the mixture. Cover the turkey completely. Roast 1 hour, 30 minutes.
Remove the cheesecloth. Turn turkey skin side down. Roast 30-60 minutes longer, until thermometer reads 165.
*****
Make-ahead turkey gravy (from Woman's Day, November 2001)
4 turkey wings
2 medium onions, peeled and quartered
1 c water
8 c chicken broth
2 medium carrots, cut in chunks
2 medium celery stalks, cut in chunks
1 t thyme
3/4 c flour
2 T butter
1 t pepper
Roast wings and onions at 400 for 1 1/4 hours or until browned. Put wings and onions in a 5-6 qt pot. Add water to roasting pan and stir to scrape up any brown bits on bottom. Add to pot. Add 6 c broth, carrots, celery and thyme. Bring to a boil; reduce heat and simmer, uncovered, 1 1/2 hours. Remove wings (save meat for another use, if desired). Strain broth into a 3 qt saucepan. Discard vegetables; skim off fat. Whisk flour into remaining 2 c broth until blended and smooth. Bring broth in saucepan to a gentle boil. Whisk in flour mixture and boil 4-5 minutes to thicken. Stir in butter and pepper. Refrigerate up to 1 week or freeze up to 1 month.
*****
Smothered green beans (from www.plainchicken.com)
5 cans of green beans, drained
1 pound bacon
2/3 c honey (brown sugar in original recipe)
1/4 c butter, melted
1/4 c low sodium soy sauce
1 1/2 t garlic powder
Preheat oven to 350.
Pour green beans into an ungreased 9 x 13 pan.
Cook bacon until crispy; drain and chop. Sprinkle on top of beans.
Whisk together honey, butter, soy sauce and garlic powder. Pour over beans. Bake for 40 minutes.
*****
Hasselback maple pecan sweet potatoes
2 medium sweet potatoes
1 T vegetable oil
salt and pepper to taste
2 T butter, melted
1 t cinnamon
1/4 c chopped pecans
1/4 c maple syrup
1/2 t vanilla
1/2 t kosher salt
Preheat oven to 425.
Slice 7/8 way through the potatoes, at 1/4" intervals. Brush the potatoes with oil. Place in a baking dish and season with salt and pepper.
Bake for 30-40 minutes, until soft, and remove from the oven.
Increase temp to 450.
Combine melted butter, cinnamon, pecans, maple syrup, vanilla and salt. Stir to mix. Spoon over the potatoes and between slices. Return the potatoes to the oven and bake and additional 8-10 minutes. When done, spoon and cooking liquid over the potatoes.
*****
Cranberry pudding (from www.allrecipes.com)
2 c cranberries, cut in half
1 1/2 c flour
1/2 t salt
1/2 t baking soda
1/3 c boiling water
1/2 c molasses
1 c honey (sugar in original recipe)
1/2 c butter
1/2 c heavy cream
1 t vanilla
Lightly grease a 2 qt baking dish.
Sift together flour and salt; dredge cranberries in mixture.
Dissolve baking soda in water and add molasses. Stir and allow to foam up.
Add to flour/cranberry mixture. Mix together until well blended. Spoon into prepared dish. Cover with a double layer of foil and tie with string.
Place bowl in a large saucepan and fill with water to half the height of the bowl. Cover saucepan and bring water to a boil over high heat. Reduce to a simmer for 1 hour. Remove from water and allow to cool.
Cook honey, cream and butter over medium heat, stirring constantly, until thick. Remove from heat and add vanilla.
Serve slices of pudding with sauce.
Brined turkey breast (from Betty Crocker)
9 c water
3/4 c salt
1/2 c honey (original recipe was sugar)
4-6 pound bone-in turkey breast
1 onion, cut in eighths
2 sprigs rosemary
4 sprigs thyme
3 bay leaves
6 T butter, melted
1/4 c chicken broth
Mix water, salt and honey, stirring until dissolved. Add turkey. Cover and refrigerate 12-24 hours.
Heat the oven to 325. Remove the turkey from the brine and pat dry.
Place onion on the rack of a large roasting pan; top with rosemary, thyme and bay leaves. Place turkey, skin side up, over the onion and herbs.
Mix butter and broth; soak a piece of cheesecloth in the mixture. Cover the turkey completely. Roast 1 hour, 30 minutes.
Remove the cheesecloth. Turn turkey skin side down. Roast 30-60 minutes longer, until thermometer reads 165.
*****
Make-ahead turkey gravy (from Woman's Day, November 2001)
4 turkey wings
2 medium onions, peeled and quartered
1 c water
8 c chicken broth
2 medium carrots, cut in chunks
2 medium celery stalks, cut in chunks
1 t thyme
3/4 c flour
2 T butter
1 t pepper
Roast wings and onions at 400 for 1 1/4 hours or until browned. Put wings and onions in a 5-6 qt pot. Add water to roasting pan and stir to scrape up any brown bits on bottom. Add to pot. Add 6 c broth, carrots, celery and thyme. Bring to a boil; reduce heat and simmer, uncovered, 1 1/2 hours. Remove wings (save meat for another use, if desired). Strain broth into a 3 qt saucepan. Discard vegetables; skim off fat. Whisk flour into remaining 2 c broth until blended and smooth. Bring broth in saucepan to a gentle boil. Whisk in flour mixture and boil 4-5 minutes to thicken. Stir in butter and pepper. Refrigerate up to 1 week or freeze up to 1 month.
*****
Smothered green beans (from www.plainchicken.com)
5 cans of green beans, drained
1 pound bacon
2/3 c honey (brown sugar in original recipe)
1/4 c butter, melted
1/4 c low sodium soy sauce
1 1/2 t garlic powder
Preheat oven to 350.
Pour green beans into an ungreased 9 x 13 pan.
Cook bacon until crispy; drain and chop. Sprinkle on top of beans.
Whisk together honey, butter, soy sauce and garlic powder. Pour over beans. Bake for 40 minutes.
*****
Hasselback maple pecan sweet potatoes
2 medium sweet potatoes
1 T vegetable oil
salt and pepper to taste
2 T butter, melted
1 t cinnamon
1/4 c chopped pecans
1/4 c maple syrup
1/2 t vanilla
1/2 t kosher salt
Preheat oven to 425.
Slice 7/8 way through the potatoes, at 1/4" intervals. Brush the potatoes with oil. Place in a baking dish and season with salt and pepper.
Bake for 30-40 minutes, until soft, and remove from the oven.
Increase temp to 450.
Combine melted butter, cinnamon, pecans, maple syrup, vanilla and salt. Stir to mix. Spoon over the potatoes and between slices. Return the potatoes to the oven and bake and additional 8-10 minutes. When done, spoon and cooking liquid over the potatoes.
*****
Cranberry pudding (from www.allrecipes.com)
2 c cranberries, cut in half
1 1/2 c flour
1/2 t salt
1/2 t baking soda
1/3 c boiling water
1/2 c molasses
1 c honey (sugar in original recipe)
1/2 c butter
1/2 c heavy cream
1 t vanilla
Lightly grease a 2 qt baking dish.
Sift together flour and salt; dredge cranberries in mixture.
Dissolve baking soda in water and add molasses. Stir and allow to foam up.
Add to flour/cranberry mixture. Mix together until well blended. Spoon into prepared dish. Cover with a double layer of foil and tie with string.
Place bowl in a large saucepan and fill with water to half the height of the bowl. Cover saucepan and bring water to a boil over high heat. Reduce to a simmer for 1 hour. Remove from water and allow to cool.
Cook honey, cream and butter over medium heat, stirring constantly, until thick. Remove from heat and add vanilla.
Serve slices of pudding with sauce.
Saturday, April 16, 2016
Spaghetti with fried eggs
This sounds a little odd, but try it! It's easy, quick and delicious.
Cook 1/2 pound of thin spaghetti.
While it cooks, combine 2 large cloves of garlic with 4 T extra virgin olive oil over medium-low heat. Cook the garlic, pressing it into the oil occasionally to release its flavor; it should barely color on both sides. Remove the garlic and add 2 T more of olive oil.
Fry the eggs gently in the oil, until the whites are just about set and the yolks are still quite runny. Drain the pasta and toss with the eggs and oil, breaking up the whites as you do.
Season to taste with salt and pepper, and Parmesan or pecorino cheese if desired.
Cook 1/2 pound of thin spaghetti.
While it cooks, combine 2 large cloves of garlic with 4 T extra virgin olive oil over medium-low heat. Cook the garlic, pressing it into the oil occasionally to release its flavor; it should barely color on both sides. Remove the garlic and add 2 T more of olive oil.
Fry the eggs gently in the oil, until the whites are just about set and the yolks are still quite runny. Drain the pasta and toss with the eggs and oil, breaking up the whites as you do.
Season to taste with salt and pepper, and Parmesan or pecorino cheese if desired.
Tuesday, April 12, 2016
Dill potato salad
One of my favorites, from one of my favorite sources: Southern Living.
2 pounds new potatoes, cubed
1/2 c mayonnaise
1/2 c yogurt
1 T dijon mustard
1/2 t garlic powder
1/4 t salt
1/4 t pepper
1 small onion, chopped
3 T fresh dill (or 1/2-1/3 that amount of dried herb)
Cook potatoes until tender, but still firm. Stir together remaining ingredients in a large bowl. Add potatoes and stir to coat. Cover and chill at least 2 hours before serving.
Tuna salad sandwiches
This recipe came out of Taste of Home magazine, originally from Milwaukee's Troop Cafe. It is delicious!
3 pouches (5 oz) albacore tuna in water
1/2 medium sweet red pepper, chopped finely
1 rib celery, chopped finely
1 c mayonnaise (they suggested half regular, half chipotle)
3 T dried minced onion
1 1/2 t sweet pickle relish
1 t dried parsley
1 t curry (I used 2-3 x that much--I LOVE curry)
3/4 t dill weed
1/2 t garlic powder
1/8 t salt
Mix all ingredients together. Refrigerate 1 hour to allow onion to soften. Serve on your favorite roll, lettuce, bread, etc.
3 pouches (5 oz) albacore tuna in water
1/2 medium sweet red pepper, chopped finely
1 rib celery, chopped finely
1 c mayonnaise (they suggested half regular, half chipotle)
3 T dried minced onion
1 1/2 t sweet pickle relish
1 t dried parsley
1 t curry (I used 2-3 x that much--I LOVE curry)
3/4 t dill weed
1/2 t garlic powder
1/8 t salt
Mix all ingredients together. Refrigerate 1 hour to allow onion to soften. Serve on your favorite roll, lettuce, bread, etc.
Subscribe to:
Posts (Atom)