This Week: Cruciferous Veg! (And I would like to see any interesting Brussels Sprouts recipes that folks may have. I love these ‘tiny cabbages’ but haven’t found exactly the right recipe for them yet - maybe something with ‘fruity-ness’ added?)
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-JT
I always loved B sprouts with vinegar, wife hates them, so we never seem to eat them.
I usually like my brussels sprouts lightly steamed with butter salt and pepper but at times I fancy it up a bit.
Pell them apart and deep-fry the leaves. Serve as a salad with a granny-smith-vinaigette and bacon-bits.
Normal American Fare: Saute shallots in bacon fat, add halved sprouts and cook until golden brown. Fennel is optional and I usually add it before I take the sprouts off the fire (the fennel will “bloom” in those final moments).
I make butter garlic sauce and pour over them after slicing them in half.
Nuke for a bit and throw parmesan cheese on top.
Seasoned salt too. Nummy.
My go to frugal meal: Have bread dough prepared and ready to use. brown hamburger with onions and plenty of cabbage. Season to taste with salt and pepper. Roll out dough to about 1/4” thick. Cut dough into squares(approx. 4x4”?), add meat/cabbage as a filling, seal seams and bake until bread is done. Yummy pocket sandwiches that are great dipped in ketchup. Kids hate cabbage but LOVE this.
Wife and I spent part of this week in Albuquerque.
If any city could ever claim to be Hot Chilliville, it would be ABQ.
Every meal one could imagine is served with green chilis.
The local paper is advertising for chili pickers.
I had a bowl of “Green chili, chicken and potato stew.”
Killer !
I have done versions of this recipe-but this one was the one we liked the best. I added 1/2 tsp fish sauce to the sauce and also sprinkled with 2 tsp of sesame seeds to add extra crunch while broiling it.
http://www.mlive.com/cooking/2014/02/sriracha_glazed_brussels_sprou.html
These are also really good.
Roasted Brussels Sprouts with a Bacon, Mustard and Walnut Vinaigrette
Recipe courtesy Michael Symon
Ingredients
1 1/2 pounds Brussels sprouts, halved
3 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
8 ounces slab bacon, cut into lardoons
1/2 cup walnuts, coarsely chopped
2 cloves garlic, sliced
2 shallots, sliced
2 tablespoons red wine vinegar
1 tablespoon honey
1 tablespoon grainy mustard
Directions
Preheat the oven to 450 degrees F.
Toss the Brussels sprouts with 2 tablespoons of the oil and sprinkle with salt and pepper on a rimmed baking sheet. Spread the Brussels sprouts out on the baking sheet and roast, stirring once or twice during the cooking process, until tender and charred in spots, 35 to 40 minutes.
Meanwhile, add the bacon to a medium saute pan and render over medium heat, 1 to 2 minutes. Add the remaining 1 tablespoon oil, the walnuts, garlic, shallots and a pinch of salt. Cook until the bacon is crispy, being careful not to burn the walnuts. Stir in the vinegar, honey and mustard with a fork. Whisk into the bacon fat until emulsified. Taste and season with salt and pepper.
Transfer the Brussels sprouts to a large mixing bowl, add the bacon mixture and toss well. Serves 4-6.
Ok. A week late, but I finally found my lemon cake recipe. Not as simple as the two-ingredient bars, but really yummy.
Makes 15 servings
1 can lemon pie filling
1 package lemon cake mix
4 eggs
3 ounces cream cheese
1/2 cup butter
2 cups confectioners’ sugar
1 1/2 teaspoons vanilla extract
In a large mixing bowl, beat the cake mix and eggs until well blended. Fold in pie filling. Spread into a greased 15 x 10 x 1 baking pan. Bake at 350 for 20 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
In a small mixing bowl, beat cream cheese, butter and confestioners’ sugar until smooth. Stir in vanilla. Spread over cake. Store in the refrigerator.
Galician Soup - Caldo Gallego
Galicians in the north of Spain have relied for centuries on this simple stew to fight off the winter chill. Simple, yet satisfying, chorizo adds the depth of flavor to this ever popular dish.
Prep Time: 30 min.
Cook Time: 1 hr. 40 min.
Ingredients:
1 1/2 cups (250 gr) dried white beans
1 ham knuckle
Salt, pepper, and sweet paprika powder
Generous 1 lb (500 g) potatoes, peeled and diced
Generous 1 lb (500 g) turnip tops, alternatively spring or savoy cabbage, rinsed and coarsely chopped
2 chorizos, cut into pieces
Preparation:
Soak the beans overnight in plenty of cold water.
Next day, bring the beans and the ham knuckle to a boil in 8 1/2 cups/2 liters of water.
Season with the salt, pepper and paprika, and simmer for about 1 hour.
Remove the ham bone and add the potatoes, vegetables, and chorizo.
Continue cooking for another 30 minutes.
Serve the soup in earthenware bowls.