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Posts Tagged ‘brussels sprouts’

This is a very simple, no recipe needed meal. The steaks were seasoned with a little salt and a lot of black pepper, then cooked in the skillet. The Roasted Sweet Potatoes and Brussel’s Sprouts were roasted with olive oil, salt and pepper in a 400 degree oven. Very simple. I love it!

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Saturday: Bison Steaks with Roasted Sweet Potatoes and Brussel’s Sprouts

Sunday: Lo Mein with Tofu

Monday: Leftovers

Tuesday: Hummus with Quinoa Tabbouleh and Veggies

Wednesday: Leftovers

Thursday: Quick Peanut Sauce with Tofu, Cauliflower and Brown Rice

Friday: Leftovers

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This was a quick and yummy recipe. The recipe is in Cooking Light, but it is actually an Ellie Krieger recipe.

pork chops (I used boneless)

1/2 Tbsp butter or Earth Balance

2 Tbsp finely chopped shallots

1/4 cup broth

2 Tbsp Dijon mustard

2 Tbsp maple syrup

2 Tbsp chopped parsley

Sprinkle pork with salt and pepper.  Heat a skillet over medium  high heat and cook pork about 5 minutes on each side (depending on thickness) until cooked through (145F).  Remove from pan, keep warm.

In the same skillet add the butter and shallots, saute about 3 minutes, add the broth, boil, add mustard and maple syrup, cook about 1 minute until slightly thick, add pork chops back to pan for about a minute (don’t over cook!). 

Serve the pork topped with the yummy sauce. I served this with Roasted Brussels Sprouts and Baked Butternut Squash, yum!

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This was a no-recipe night. The steak, squash and Brussel’s Sprouts were all lightly seasoned so that their natural flavors would shine. This is one of my favorite meals. 

Steak

2 steaks (preferably local and grass-fed ( typically I’ll get sirloin))

salt and pepper

Generously season the steaks on both sides with salt and pepper.  Heat some olive oil in a medium sized skillet over medium high heat. Once the skillet is hot add the steaks, cook about 5 minutes on each side.  The steaks will become firmer as they are cooked longer, this is how I tell when they are done. I typically like mine medium-rare, while my husband likes his medium-well.

Baked Delicata Squash

Heat the oven to 400F.  Cut the Delicata in half and scoop out the seeds. Place face down in a large baking dish, add about 1/4 cup of water, bake until tender. Tops may begin to brown some.  When tender turn over and add about 1 tsp butter to each half.

Roasted Brussel’s Sprouts

Cut the Brussel’s Sprouts in half and place face down in a large baking pan that has been coated with about 2 Tbsp olive oil. Sprinkle salt and pepper over BS and add about 2 Tbsp water or veggie broth to the pan.  Roast until very browned. This will bring out the natural sugars and caramalize them. Yum!

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Saturday: Local Grass-fed Beef Steak, Roasted Brussels Sprouts, and Baked Delicata Squash

Sunday: Polenta with Black Beans and Goat Cheese

Monday: Butternut Squash and Sage Casserole

Tuesday: Leftovers

Wednesday: Tofu Coconut Curry, Brown Rice, Broccoli and Carrots

Thursday: Leftovers

Friday: Curly Kale and Potato Soup

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This was a great meal! I started brining the turkey a few years ago, and will never go back. The turkey always turns out juicy. It’s wonderful, definitely worth the extra effort. The recipe I use is from Martha Stewart.

The turkey needs to soak in the brine for about 24 hours, so plan accordingly.  You will also need to make room for a large container in your fridge.  I use a 5-gallon bucket lined with a brining bag.  This recipe makes enough brine for one 18- to 20-pound turkey.

Brine

7 quarts (28 cups) water

1 1/2 cups coarse salt

6 bay leaves

2 tablespoons whole coriander seeds

1 tablespoon dried juniper berries

2 tablespoons whole black peppercorns

1 tablespoon fennel seeds

1 teaspoon black or brown mustard seeds

1 fresh whole turkey (18 to 20 pounds), patted dry, neck and giblets reserved for stock

1 bottle dry Riesling

2 medium onions, thinly sliced

6 garlic cloves, crushed

1 bunch fresh thyme

Bring 1 quart water, the salt, bay leaves, and spices to a simmer, stirring until salt has dissolved. Let cool for 5 minutes.

Line a 5-gallon container with a large brining or oven-roasting bag. Place turkey in bag. Add salt mixture, remaining 6 quarts (24 cups) water, and the other ingredients. Tie bag; if turkey is not submerged, weight it with a plate. Refrigerate for 24 hours, flipping turkey once.

Giblet Stock

1 tablespoon extra-virgin olive oil

Neck, heart, and gizzard from turkey

3 celery stalks, halved crosswise

3 carrots, halved crosswise

1 medium onion, quartered

8 ounces white mushrooms, halved

4 quarts (16 cups) water

2 bay leaves

1 teaspoon whole black peppercorns

1/2 bunch fresh thyme

12 fresh flat-leaf parsley sprigs

1 tablespoon coarse salt

Heat oil in a stockpot on high. Add turkey parts, and cook until browned, about 8 minutes. Add remaining ingredients. Bring to a boil. Reduce heat; cover partially. Simmer gently, skimming foam from surface as needed, for two hours.

Pour stock through a fine-mesh sieve into a bowl, discarding solids.  Stock can be stored in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.

Baking the Turkey

Remove turkey from brine. Discard brine (remember this has raw turkey juice in it, think food safety). Pat turkey dry inside and out with paper towels. Place, breast side up, on a rack set in a roasting pan. Let stand at room temperature for up to 1 hour.

Preheat oven to 375 degrees, with rack in lowest position. Tuck wings underneath the turkey, and tie legs together with kitchen twine. Brush turkey all over with butter, and season generously with pepper.

Roast turkey, basting with pan juices every 30 minutes and rotating the pan after 2 hours, until a thermometer inserted into the thickest portion of the thigh registers 165 degrees, 2 1/2 to 3 hours. Transfer turkey to a platter, reserving pan juices for gravy. Let turkey stand for 30 minutes before carving.

Riesling Gravy

1 cup dry Riesling

4 1/2 cups Giblet Stock

6 tablespoons all-purpose flour

1 tablespoons unsalted butter

Pour pan juices into a glass measuring cup or a gravy separator, and let stand until separated, 10 minutes. Pour off fat.

Add wine or stock to the roasting pan and scrape off anything left on the pan. Pour this into a medium size pot, add the reserved juices and stock, and bring to a simmer.

Meanwhile, whisk together remaining 1/2 cup stock and the flour in a bowl until smooth. Whisking constantly, slowly add flour mixture to the pan. Simmer until gravy is reduced by half and coats the back of a spoon, 10 to 12 minutes.

Remove from heat, add butter, and swirl pan until it has melted. Pour through a fine sieve, discarding solids. Serve immediately or keep warm over low heat. (Gravy can be refrigerated in an airtight container for up to 1 week.)

Classic Cranberry Sauce

This is my favorite cranberry sauce, simple but with hints of ginger and orange. This is from Cooking Light November 2008.

1 1/2  cups  sugar

3/4  cup  fresh orange juice (about 3 oranges)

1/2  teaspoon  ground cinnamon

1/4  teaspoon  ground ginger

Dash of ground cloves

1  (12-ounce) package fresh cranberries

1  tablespoon  grated orange rind

Combine first 6 ingredients in a medium saucepan; bring to a boil over medium-high heat. Reduce heat to medium; cook 12 minutes or until cranberries pop. Remove from heat; stir in rind. Cool completely. Serve chilled or at room temperature.

Grandmas Rolls

These are called Grandmas Rolls because this is the recipe my grandma always made on Thanksgiving and Christmas. The best rolls!

1 ¾ c warm water

2 pkg active dry yeast

½ cup sugar

1 Tbsp salt

1 egg

¼ cup butter

6 cups unbleached flour

1 Tbsp butter

Pour warm water into large bowl. Sprinkle yeast over water, add sugar and salt. Stir to dissolve.

Add egg, butter, and 3 cups flour.  Beat very hard for 2 minutes.  Add 1 cup flour beat hard. Add last 2 cups by hand, knead until smooth and elastic.

Brush top of dough with melted butter. Cover and let rise in fridge for 2 hours or until double.

Punch down. Can make ahead and punch down once per day up to 3 days.

Butter your baking pans and roll the dough into small balls, place in baking sheet. When all the dough is gone (typically I will fill a 13 x9 pan and a 8 x 6 pan).  Bake at 350-375 for 10-15 min until golden brown.

Carrots with Ginger and Honey

2 pounds baby carrots

Salt

2 tablespoons unsalted butter (or less)

2 two-inch pieces fresh ginger, grated

3 tablespoons honey

Trim stems of carrots to 1/2 inch. Scrub carrots well.

Bring a medium pot of water to a boil. Salt water, add carrots, and reduce heat. Simmer until carrots are almost tender, 3 to 4 minutes. Remove carrots from heat, and drain. (Carrots can be prepared earlier in the day to this point.)

Melt butter in a large skillet over medium-high heat. Add ginger, and saute, stirring, until transparent, about 2 minutes. Add carrots and honey, and cook for 4 to 5 minutes, or until carrots are glazed. Serve immediately.

Roasted Brussel’s Sprouts

If you think you don’t like brussels sprouts, try them this way.

Preheat oven to 400F.

Oil a large baking sheet (olive or canola). Cut each brussels sprout in half and remove the outer leaves. Place each one face down on the sheet. Sprinkle with salt and pepper and pour 1-2 Tbsp water or stock over the top. Place in the oven for 10 minutes. Stir or shake them around and continue to roast until they are very well browned.

I also made mashed potatoes, and baked winter squash. Both are very simple. Simple mashed potatoes are my favorite (butter, milk, salt, pepper. yum). The baked squash only had a little salt on it.

And of course, dessert…

Pumpkin Cheesecake

Crust:
8 ounces ginger snaps (Trader Joe’s are my favorite)
1 1/2 tablespoon butter, melted 
 
Filling:

2 ½ pounds cream cheese, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
3 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon salt
 Dash of allspice
2 teaspoons vanilla extract
4 large eggs
1 (15-ounce) can pumpkin

Preheat oven to 400°.

To prepare crust, place ginger snaps in a food processor; pulse 2 to 3 times or until finely ground. Add butter; pulse 10 times or until mixture resembles coarse meal. Firmly press mixture into bottom of a 9-inch springform pan coated with cooking spray. Bake at 400° for 10 minutes; cool on a wire rack.

Reduce oven temperature to 325°.

To prepare filling, beat cheese with a mixer at high speed until smooth. Add the granulated sugar and next 8 ingredients (granulated sugar through vanilla), beating well. Add eggs, 1 at a time, beating well after each addition. Add pumpkin; beat well.

Pour cheese mixture into prepared crust; bake at 325° for 1 1/2 hours or until almost set. (Cheesecake is done when the center barely moves when pan is touched.) Remove cheesecake from oven; run a knife around outside edge. Cool to room temperature; cover and chill at least 8 hours.  


 

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