Brussels Sprout Salad with Apple, Cheddar, and Almonds

This recipe is from Cooks Country magazine.  They use hazelnuts, which would probably be good, but I always have almonds on hand.

Serves 8

3 Tablespoons lemon juice
2 Tablespoons Dijon mustard
1 small shallot, minced
salt & pepper
6 Tablespoons extra-virgin olive oil
2 lbs Brussels sprouts, ends trimmed, sliced in half through stem end, then sliced cross-wise as thinly as possible
4 oz (1 cup) shredded sharp cheddar cheese
1 Granny Smith Apple, cored and cut in 1/2″ pieces
1/2 cup dry toasted unsalted slivered almonds

Whisk lemon juice, mustard, shallot, garlic and 1/2 teaspoon salt together in large bowl. Slowly whisk in oil until incorporated. Add the sliced Brussels sprouts, toss, and let sit for at least 30 minutes or up to 2 hours.

Fold in cheddar, apple, and almonds. Season with salt and pepper to taste. Serve.

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Published in: on November 18, 2017 at 6:12 pm  Leave a Comment  

Mom’s 80th Birthday Brunch

Coffee

Spinach & Cheese Strata

Breakfast Potatoes

Bacon & Sausage

Fresh Berries

Tangerine Juice

Romaine & Arugula Salad with Herbes de Provence Lemon Vinaigrette

Devil’s Food Cake

Vanilla Ice Cream

Ginger Biscotti

Published in: on November 12, 2017 at 2:06 pm  Comments (1)  

Boiled Cider Baked Doughnuts

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Slightly adapted from this recipe from King Arthur Flour

1/3 cup vegetable oil
3 large eggs
1 cups + 2 Tablespoons granulated sugar
1 cup unsweetened applesauce
3 tablespoons boiled cider*
1 1/2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
2 cups whole wheat pastry flour

2 tablespoons cinnamon-sugar

  1. Preheat the oven to 350°F. Lightly grease two standard doughnut pans and a 12-muffin mini muffin pan. If you don’t have doughnut pans, you can bake these in a standard muffin tin; they just won’t be doughnuts.
  2. Beat together the oil, eggs, sugar, applesauce, orange juice, boiled cider, vanilla, cinnamon, salt, and baking powder until smooth.
  3. Add the flour, stirring just until smooth.
  4. Fill the wells of the doughnut pans nearly to the rim; use about 1/4 cup of batter in each well. If you’re making muffins, fill each well about 3/4 full; the recipe makes about 15, so you’ll need to bake in two batches (unless you have two muffin pans).
  5. Bake the doughnuts for 15 to 18 minutes, or until a cake tester inserted into the center of one comes out clean. If you’re making muffins, they’ll need to bake for 23 to 25 minutes.
  6. Remove the doughnuts from the oven, and loosen their edges. After about 5 minutes, transfer them to a rack.
  7. While the doughnuts are still warm (but no longer fragile), gently shake them, 1 or 2 at a time, in a bag with the cinnamon-sugar. (I just sprinkle and turn them in a shallow bowl.)  If you’ve made muffins, sprinkle their tops with sugar.

*Boiled Cider

You can buy boiled cider from KingArthurFlour.com during the fall and winter.  Or you can make your own by boiling down a half-gallon of cider until reduced to about a cup and a half.  I used a non-stick pan, and stirred frequently.  Store in a jar in the fridge.  Warm it up in the microwave for a few seconds to soften.  “It’s like candy!”  -Anna

Published in: on October 22, 2017 at 6:21 am  Leave a Comment  

Taco Seasoning

1/4 cup chili powder
3 tablespoons ground cumin
1 tablespoon each paprika, crushed red pepper, and salt
1 1/2 teaspoons each garlic powder, onion powder, dried oregano, black pepper, dried cilantro

Published in: on October 14, 2017 at 3:41 pm  Leave a Comment  

King Arthur Flour’s Easiest Pizza You’ll Ever Make

This recipe makes a terrific “do-it-yourself-party.” All you do is make this simple dough and provide plenty of toppings and grated cheese; your guests will have fun doing the rest. This recipe makes three or four 12″ pizzas (depending on how thick you like the crust). For a larger party, you can easily double it.
  • 2 cups lukewarm water
  • 1 tablespoon sugar
  • 1 tablespoon active dry yeast or instant yeast; or 1 packet active dry yeast
  • 1 tablespoon salt
  • 2 tablespoons olive oil, optional (I use it)
  • 5 1/2 to 6 cups King Arthur Unbleached All-Purpose Flour or Pizza Flour Blend, enough to make a soft, smooth dough (I substituted about 2 cups whole wheat pastry flour for about 2.25 cups of the all-purpose flour)
  • 2 tablespoons Pizza Dough Flavor, optional (I don’t have this)
  1. Dissolve the sugar, yeast, and salt in the lukewarm water (and olive oil, if you’re using it).
  2. Add the flour and Pizza Dough Flavor, starting with 5 1/2 cups flour and adding more as necessary to make a soft, smooth dough.
  3. Knead the dough (with your hands, a mixer, or your bread machine set on the dough cycle) until it’s smooth and elastic, about 7 to 10 minutes.
  4. Place the dough in a lightly greased bowl or other container, cover it, and let it rise for 1 to 2 hours, whatever fits your schedule.
  5. Gently deflate the dough, and divide it into four pieces, for medium-crust pizza; or three pieces, for thicker crusts. Roll each piece, on a floured surface, with a floured rolling pin, into a circle to fit a 12″ pizza pan. To roll, work from the center to the outside like pie dough. Let the dough rest several times to relax it and make it more cooperative. Turn it over from time to time and roll the reverse side.
  6. Place the rounds on pizza pans; on baking sheets; or, if you have a pizza stone in your oven, on parchment.
  7. Preheat your oven to 450°F. While it’s heating, get out your toppings, which you’ve prepared ahead. Some possibilities include sliced pepperoni; sautéed mushroooms, onions, or peppers; cooked meats; olives; anchovies; and grated or shredded cheese.
  8. Brush each crust with a bit of olive oil; spread pizza or spaghetti sauce lightly over the surface, and let your guests add their favorite toppings. Sprinkle the top with grated cheese.
  9. Bake the pizzas for 15 to 20 minutes, until they’re golden brown, the toppings are hot and bubbly, and the cheese is melted. Remove the pizzas from the oven.
  10. Immediately transfer pizzas to a cooling rack, so their bottoms don’t get soggy. After about 10 minutes (to allow the toppings to set), slice and serve; a pair of scissors is a great cutting tool.
  11. Yield: 3 or 4 pizzas, 6 to 8 servings.
Published in: on October 14, 2017 at 5:02 am  Leave a Comment  

Tortellini Soup with Italian Sausage

from Pure Wow

Easy and delish!

Serves 8

2 tablespoons extra-virgin olive oil
1 sweet onion, diced
2 carrots, peeled and diced
3 celery stalks, diced
3 garlic cloves, minced
1 pound Italian sausage, casings removed
One 28-ounce can crushed tomatoes
4 cups chicken broth
1 dried bay leaf
1 teaspoon dried oregano
½ teaspoon dried thyme
Salt and freshly ground black pepper
12 ounces store-bought cheese tortellini
¼ cup Parmesan cheese, for serving
¼ cup chopped fresh basil, for serving

 

1. In a large sauté pan, heat the olive oil over medium heat. Add the onion, carrots and celery and sauté until tender, 5 to 6 minutes. Add the garlic and sauté until fragrant, 1 minute more.

2. Crumble the sausage into the pan and cook until it’s well browned, 5 to 6 minutes. Stir in the crushed tomatoes and broth, and bring the mixture to a simmer over medium heat.

3. Add the bay leaf, oregano and thyme, and season with salt and pepper. Simmer 30 to 35 minutes, until the soup’s flavor develops.

4. While the soup simmers, bring a large pot of salted water to a boil over high heat. Add the tortellini and cook according to the instructions on the package. Drain well.

5. Stir the tortellini into the soup. To serve, ladle the soup into bowls and garnish each serving with Parmesan cheese and basil.

Published in: on October 11, 2017 at 5:04 pm  Leave a Comment  

Anna’s Granola

No nuts!

7 cups old-fashioned rolled oats
1 cup wheat germ
2 cups puffed kamut
2 cups puffed brown rice
1/2 teaspoon salt
1 cup pure maple syrup
1/2 cup canola oil
1 Tablespoon vanilla extract
2 egg whites, beaten until frothy

Preheat oven to 250.  Combine dry ingredients in a large stock pot.  Combine oil, syrup and vanilla in a 2-cup measuring cup and mix well.  Pour syrup mixture into the pot, stirring well with a large rubber spatula. Add frothy egg whites, and stir thoroughly again.  Spread granola over 2 large baking trays with sides (you can line them with parchment but I usually don’t).  Bake 1 hour.  Turn carefully, trying not to break it up too much.  Bake for 1 more hour.  Let cool.  Pour into an airtight container to store.

Published in: on August 27, 2017 at 3:35 pm  Comments (1)  

Smitten Kitchen Avocado & Cucumber Salad

Just slightly adapted

Serves 1

1/3 hothouse cucumber, washed and chopped into 1/2″ dice
1 small green onion, thinly sliced
1 small avocado, pitted and diced
2 Tablespoons mayonnaise
Juice of half a lime (except I don’t think I would use it all at first)
salt and Sriracha to taste
parsley or cilantro leaves to garnish

Combine cucumber, scallions and avocado in the bowl you will eat from.  Whisk together the mayo, lime and seasonings, adjusting to taste.  Drizzle salad with dressing (you may have more than you need) and garnish with cilantro or parsley.  Repeat again tomorrow.

Published in: on June 17, 2017 at 11:44 am  Leave a Comment  

Zucchini with Grape Tomatoes

serves 2

1 zucchini, quartered lengthwise, then sliced 1/8″ thick
1/4 onion, finely diced
6 grape tomatoes, halved
olive oil
fresh thyme leaves
salt and pepper
splash of white balsamic vinegar

Heat the olive oil in a small saute pan over medium heat.  Add the zucchini and onion and cook until the zucchini begins to soften and brown.  Add the cherry tomatoes, thyme, salt, pepper and vinegar and heat through.

Published in: on May 13, 2017 at 5:43 pm  Leave a Comment  

To Try: Jeanne Lemlin’s Asian Coleslaw

http://www.jeannelemlin.com/archives/538

Serves 8 as a side dish

6 cups finely shredded Napa cabbage
2 cups finely shredded purple cabbage
1/2 cup shredded carrot
1/2 cup finely diced white onion
3/4 cup minced cilantro
3 tablespoons Chinese seasoned rice vinegar
1 tablespoon sugar
2 tablespoons Asian sesame oil
1/2 teaspoon salt

Combine the vegetables and cilantro in a large bowl. Sprinkle on the remaining ingredients and toss well.   Let sit at least 20 minutes before serving so the flavors can meld. Cover and chill any leftovers. Pour off any accumulated liquid before serving again.

Published in: on February 25, 2017 at 4:36 pm  Leave a Comment