This might be my most favorite Brussels sprout recipe of all time. I made this on Friday night to go with some fish (oven roasted cod) and we decided to make more for Sunday night’s dinner. Brussels sprouts haters would probably even like this! It looks like a tasty little salad on the plate. Who doesn’t like a tasty little salad?
This will make enough for two people — double the recipe as needed. The only thing is that the original recipe said to discard the cores, which made me a little sad. I also found that getting the little leaves off was kind of a pain after a while. I may try this next with pulling off some of the big leaves at first and then shredding most of the sprout to use as much of each sprout as possible. The sprouts I used were on the small size — logistically-speaking, this recipe might work best with big sprouts if you want to just use the leaves.
Brussels Sprouts with Lemon & Pistachios
Adapted from Bon Appétit magazine
1 tbsp olive oil
1 tbsp minced shallot
1 clove garlic, minced
1/2 lb brussels sprouts, trimmed, leaves separated from cores
1/4 cup shelled pistachios (after shelling, . . . → Read More: Brussels Sprouts with Lemon & Pistachios + A Stocking Stuffer Breakfast
I had meant to make lima bean soup last night and post about it here, but, yeah, that didn’t happen. Don’t fear though — it will next week. So will some fish of some sort. And perhaps even more as my 2008 goal is at least 3 posts per week.
This leads me to today’s mini-post — a new afghan project. I have been known to get all crafty on occasion, especially in the Winter. For Christmas this year, one of my presents from jwa was a book on squares. 200 Crochet Blocks for Blankets, Throws, and Afghans: Crochet Squares to Mix and Match and after some practice, I’ve decided the waterlily square is within my limited crochet skills.
Now, I just need like 100 more . . . → Read More: New Project for Me
The original recipe called for vanilla soy milk. We didn’t have any so I used fat-free milk plus some vanilla and a bit of honey. I also messed up the ratio — I was doing a half recipe and I accidentally did not halve the whole wheat flour, which was actually no problem. The batter looked and worked just fine. In fact, if I had used the amount of flour that the recipe originally called for, I think the batter would have been too runny. So, the recipe below is exactly how I made my pancakes. Double the whole recipe to feed more than 2-3 people.
Taste-wise, I really enjoyed these. The ginger-peach green tea added just enough flavor in the background to make them interesting, while the texture was rather light and fluffy. These are, of course, healthy pancakes and you can kind of tell that while eating them. So, just, uh add a side of bacon and you’re in business. Oh! And fruit. Fresh fruit. See, healthy again!
Heart Healthy Oatmeal Green Tea Pancakes
Recipe adapted from one appearing in the Orlando Sentinel, which in turn was adapted from WomenHeart’s All Heart Family Cookbook: Featuring the 40 Foods Proven . . . → Read More: Heart Healthy Oatmeal Green Tea Pancakes
Resolution #1 — post more.
So, here we go. This was our stay at home, New Year’s Eve meal. Yep, instead of going out, we opted to stay in and eat a lot of beef. Mmmmm… I’ve wanted to make beef wellingtons for quite a while and finally, the time was right. Oh, was it right. Deliciously right.
In the original recipe, this was paired with a Madeira, beef demi-glace sauce but I just opted to use some tawny port that I already had and some beef broth. In a pinch, I would think you could also just use a cabernet in the sauce as well. Also, I heeded the advice of those on Epicurious who came before me and instead of pre-baking the beef (seriously?), I just seared it first in a pan. That was great advice and worked quite well.
The best thing about this recipe, though, is it’s make-ahead-ability. We came home from the store on Dec 30th and put the wellingtons together and kept them in the fridge until New Year’s Eve night. Tackling it that way, I’d think this would even be a great main course for a big dinner party. If you’re into sharing . . . → Read More: Thank You, Cow. You Were Delicious!
Oh, next week there will be Beef Wellington. But this week, it’s a lovely Russian Carrot Pie from the new edition of the Enchanted Broccoli Forest by Mollie Katzen. And how fitting that January’s Weekend Cookbook Challenge is all about the healthy vegetables. Perfect timing! And, I’m even early. Hooray!
I’m not quite sure what makes this Russian…the dill? The carrots? I dunno, but we liked it. It’s the prefect meal to make before or after something really beefy. Or, you know, if you are a vegetarian, this is just a good everyday meal.
Actually, this used to be my favorite cookbook when I was a vegetarian. I had the older edition and then lost it sometime around when I moved to Arizona. But, I remember living in Indiana during grad school and making a lot of the recipes out of this cookbook with my friend Christy, who now has her hands full with, uh, Hadley.
Great…time for a recipe!
Russian Carrot Pie
1 tbsp butter
1 cup finely minced onion
1 lb carrots, thinly chopped (I used an extra 1 lb bag of baby carrots leftover from holiday snacking)
1/2 tsp salt
2 garlic cloves, minced
2 tbsp lemon juice (about 1 lemon)
1 tbsp AP flour
1 . . . → Read More: WCC 24: Russian Carrot Pie