Brussels Sprouts - Savory and Delicious!

A little different twist on Brussels sprouts

I love these little green nutritional giants. I like them anyway they are made. This is my favorite because the sprouts remain green and have a little crunch. Most of my guests love this method and usually have never had them before.

Measurements do not need to be exact. Prepare as much or as little as you like and adjust the seasonings accordingly.

Ingredients & Preparation

• 1 lbs. Brussels sprouts
• 2tbsp grape seed oil
• salt and pepper to taste
• 1/2tsp garlic powder
• 1/4 tsp. cayenne pepper or to taste

Step 1: Prepare the Brussels sprouts

Cut the bottoms from each sprout. Remove and discard any yellowed or withered leaves. Take off all outside leaves that will come off easily and place in a bowl. Quarter the remainder of the sprout and add to the bowl with the leaves. Once all sprouts are prepared sprinkle one tablespoon of the oil over the sprouts and toss to coat.

Step 2: Sauté the sprouts

Pour the remaining oil in a sauté skillet and heat the skillet. Add the Brussels sprouts to the skillet, add seasoning and toss. Cook the sprouts over medium heat until crisp tender. Adjust seasoning if necessary. Serve immediately.

If you do not enjoy a little heat in your vegetables the cayenne pepper may be omitted or substituted with black pepper.

 

Marinated Tomato Salad

Wonderful picnic fare!

I take this to picnic outings in a plastic container. Once I arrive at the picnic spot I remove the tomatoes from the storage container and arrange in a pie plate or a dish with a little bit of depth. This is one of my most requested recipes and I wish I could remember who gave it to me. It's a beautiful salad and very special!

 

Ingredients & Preparation

You will need
4 large ripe tomatoes 1/3 cup extra virgin olive oil 1/4 cup white wine vinegar 1tsp salt 1/4tsp pepper 1 small clove garlic, minced 1tbsp fresh parsley, chopped 1tbsp fresh basil, chopped 2tbsp onion, finely chopped Serves:  6 Preparation Time:  20 Minutes

Step 1: blanch tomatoes

Bring a large pot of water to boiling. Drop tomatoes into boiling water for 8 seconds. Remove from boiling water and immediately plunge tomato into ice water. Remove skin and discard.

Be careful not to leave tomatoes in boiling water too long. This process makes removing the skin easy.

Slice tomatoes and place in a pie pan or plastic storage container.

Step 2: Make marinade

Whisk together the remaining ingredients. Pour marinade over tomatoes and cool in refrigerator. Allow tomatoes to return to room temperature before serving.

This recipe is best with beefsteak tomatoes.

Gruyere Scalloped Potatoes

My family's favorite potatoes!

My brother, Joe, made these potatoes many years ago and it was love at first bite. These potatoes are very creamy and garlicky! Gruyere is a wonderfully pungent cheese and adds much flavor to the potatoes. (If you must make a substitution use Swiss cheese.)

These potatoes are a great change from baked potatoes. Serve them with steak, baked chicken or roast pork tenderloin.

Ingredients & Preparation

You will need
3 lbs Idaho potatoes, peeled and sliced 3 cups half and half 4 cloves garlic, finely chopped 2 cups Gruyere cheese, shredded 1 stick butter 1tsp salt 1/2tsp white pepper	Serves: 6 to 8 Preparation Time: 15 Minutes Cooking Time: 45 Minutes to 1 Hour Oven Temperature: 350

Step 1:

Peel the potatoes and slice in 1/8" slices. (Using a food processor with the slicing blade makes quick work of this step and creates even slices.)

Melt the butter in a dutch oven or large pot. Add potatoes, salt, pepper and garlic. Pour half and half to just cover potatoes. Add more half and half if needed to cover.

Heat over medium heat until potatoes are slightly tender. Be careful not to over cook as potatoes will finish in the oven.

Step 2: Bake

Pour potatoes and half and half in a 9 X 13 baking dish. Spread the shredded Gruyere over top and place in the oven to bake. Bake 45 minutes to 1 hour.

Measurements do not need to be exact. Use more or less garlic, according to your taste.

Tomato Cheese Tart

A much requested recipe!

My group of friends will often call and ask Wayne and I to dinner. Like you, I usually ask what I can bring. More often than not, I am asked to bring this tart. It has become a local favorite. (See tips to make it an appetizer.) Tomatoes are not only power packed with nutrients but they are pleasing to the eye because of their bright color. Garnish with fresh basil leaves before serving.

Ingredients & Preparation

You will need
1 refrigerated pie crust 3 cups Mozzarella cheese, shredded 1 clove garlic, minced 2 or 3 tbsp olive oil 1/2tsp kosher salt chiffinade of fresh basil (7 or 8 leaves) 5 to 8 Roma tomatoes, sliced into 1/4" thick slices	Serves: 6 to 8 Preparation Time: 15 Minutes Cooking Time: 30 Minutes Oven Temperature: 350

Step 1: Assemble the pie

Remove pastry from refrigerator and allow to come to room temperature. Place crust in a 9" tart pan and press to mold to sides.

Mix the cheese with the garlic and about half the basil. Fill pie crust with cheese mixture. Place tomatoes edge to edge on top of cheese. Cut pieces to fill in the gaps. Sprinkle remaining basil over tomatoes.

Just before baking sprinkle the top with salt and drizzle olive oil over all. Bake for 30 minutes or until edges of crust browns.

Step 2: Remove from oven and slice

Remove the pie from oven and allow to rest for 10 minutes. Remove the tart from the tart pan and slice into wedges with a pizza cutter or a sharp knife.

Serve warm.

( Usually, the bottom of the tart pan lifts free from the side to expose the sides of the crust.)

 

I sometimes use this recipe to make tartlets for appetizers. Cut the pie crust into rounds and place in muffin pans, mold to sides and leave a little bit of crust over the edge. Remove excess. Divide cheese mixture between the cups. Place one tomato slice on top of cheese in each cup. Sprinkle with salt and basil and drizzle with oil. Bake until golden brown. (Chiffinade = thinly sliced herbs. I wash, dry and roll the leaves in a tubular shape then slice across the leaves to form thin ribbons.)

Rice and Artichoke Salad

Cul-de-sac parties are the best!

Rick Hudgens brought this salad to a cul-de-sac party at my brother's pool. Usually the meat is on the grill and all the neighbors show up with a dish to share. This was the hit that day. It's an unusual salad with a hint of curry. This is another recipe that is better the next day. Refrigerating overnight allows the flavors to mingle.

Ingredients & Preparation

You will need
1 6.5 oz. package chicken and rice-a-roni, prepared and cooled 3 green onions, thinly slice 1 small can black olives, chopped 1 6 oz. jar marinated artichoke hearts, drained and chopped (Save marinade) 1/2 cup mayonnaise 1/2tsp curry powder cajun seasoning to taste garlic salt to taste black pepper to taste	Serves: 6 Preparation Time: 20 Minutes Cooking Time: 15 Minutes

Step 1: Make Rice-a-Roni

Prepare Rice-a-roni according to package directions. Allow to cool completely and pour into a large bowl.

Combine rice with the onions, green pepper, black olives and artichokes. Mix well.

Step 2: Make the dressing

Mix the reserved marinade with the mayonnaise, curry powder, cajun seasoning, garlic salt and pepper.

 

Add cooked, chopped chicken to make a meal.

Potato Leek Soup

Homey and delicious!

I love this soup on a cool night. Simmer it in the afternoon and pair it with a good crusty bread. I love to curl up with a good book, a bowl of soup and read by the fire. Of course, our fireplace is outdoors because it is seldom cold enough in central Florida for an indoor fire. Fortunately, we have a porch swing. Can't wait for cooler weather.

Ingredients & Preparation

You will need
3 cups leeks, thinly sliced 1 cup ham, diced 1 clove garlic, minced 3tbsp butter 4 cups chicken broth Salt and pepper to taste 4 cups cabbage, coarsely sliced 4 cups potatoes, peeled and diced 1 bay leaf 1 cup heavy cream 4tbsp fresh chives or parsley, chopped	Serves: 8 Preparation Time: 25 Minutes Cooking Time: 30 Minutes

Step 1: Prepare the ingredients

Cook leeks, ham and garlic in butter until leeks are tender, approximately 10 minutes. Add broth, cabbage potatoes and bay leaf. Simmer 30 minutes or until potatoes are tender. Stir in milk and continue simmering until heated through. Garnish with chives or parsley.

Omit the cream if you prefer to have a few less calories.

Sweet Potato and Kale Soup

 

Wayne and I recently took a few days off and ran over to Daytona Beach for a little rest and relaxation.  We had a wonderful time and decided to run up to the Saint Augustine to "inspect" Anastasia State Park for a future camping trip. 

While we were in the area we decided to try a raw vegan restaurant we had heard about with rave reviews.  Wayne ordered the only "cooked" item on the menu, sweet potato and kale soup.  The food was wonderful and I purchased their cookbook.  However the sweet potato/kale soup recipe was not in the book and our waitress was unwilling to give me any hints on the ingredients.

I decided to try to duplicate it using my own ingredients.  This recipe is the result and it's pretty close but I like mine better.  I hope you enjoy it too! 


2 large sweet potatoes, peeled and cut into chunks
1 C. celery, diced
3 C. kale, finely chopped
1 C. sweet onion, chopped
2 C. vegetable broth
Salt/Pepper to taste
Thyme, several fresh sprigs or 1/2 tsp. dried

Place sweet potatoes, celery and onions in a heavy sauce pan and cover with water.  Add salt and pepper to taste and the thyme. 

Cover pot and simmer until potatoes and soft.  Remove from heat and allow to cool slightly.  Place the sweet potato mixture in a blender and puree until smooth.  (Only fill the blender half full and blend in batches.) 

When the potato mixture is blended add the vegetable broth and the chopped kale.  Cook over low heat until kale is tender.  Adjust seasonings and enjoy!