Brussel Sprouts with Bacon Jam

 

It tastes better than my photography skills allow .

I used 3 slices of bacon since the jam had bacon in it.

I had purchased bacon jam in Amish country in Ohio. I finally figured out what to do with it, besides salad dressing. 

1 lb. Brussel Sprouts cleaned, stemmed and quartered.

3-5 slices of bacon, diced

3 Tbsp. Jam ( bacon, apple, maybe orange?)

1 Tbsp. Apple cider vinegar 

Preheat oven to 425 degrees F. Place sprouts in a oven proof pan . Bake 10 minutes. Stir. Bake another 10 minutes. The crunchier the better.

While the sprouts are baking, cook the bacon until crispy. You can remove and get rid of fat.. But, I don't. Carefully mix in jam then vinegar. Stir until blended and let it simmer.

Once the Brussels sprouts are  finished, pour into the skillet and stir. Enjoy!

** You could use any light colored jam or jelly. Have fun with it. 

Helen Sarky's Green Bean Salad

HELEN SARKY’S GREEN BEAN SALAD (Loubieh) 

*Go to taste on this - I used about 1 pound beans

1 1/2 POUNDS FRESH OR FROZEN GREEN BEANS

1 CLOVE GARLIC

SALT TO TASTE

1/2 CUP LEMON JUICE

SMALL ONION CHOPPED

2-3 TWIGS PARSLEY CHOPPED

1/3 CUP OLIVE OIL

Snip ends of green beans if fresh in to 2" lengths (I left mine whole but snipped the ends)

Cook in salted water until tender

Drain and cool (I left mine a bit warm)

Mash garlic and salt

Add lemon juice and all remaining ingredients and toss gently to coat.

This recipe can be served hot or cold and serves between 4-6.

Kale Chips

 Buy the kale triple washed. A bit of EVOO and salt. Bake 350 10 to 12 minutes. Notes- Go easy on the salt and use bigger leaves than this.

How to Roast A Red Pepper

 

Heat oven to broil.

Line a baking sheet with parchment paper or silpat.

Wash and dry peppers. Lay on bake sheet. Turn as each side blackens. There will be moisture released so be careful when you open the oven. Use caution!  It fogged the lens.

Once the sides are black, move to a steel bowl and cover the bowl with plastic wrap.

Let it steam 10 minutes. Peel off skin.  Slice into slices and remove the stem and seeds. These can be covered in olive oil and frozen. 

* Some lay a pepper right on the burner. This makes a mess, but you do have control of the blackening. Know that sugary liquid comes from the pepper so it has to go somewhere. A hot burner isn't the best idea.

Uses: in pasta dishes, pizza toppings, charcuterie boards or omelettes.

Corn, Sugar Snap Peas & Chives Saute'

Serves 6-8

3 Tbsp. unsalted butter
2 green onions using the green & white parts
2 16 oz. of frozen corn, defrosted (Can use fresh instead- mix white & yellow)
3 cups sugar snap peas
1/4 cup finely chopped chives


1. In a large skillet melt butter over medium high heat, add the onions & saute' 3 minutes- until the onions are softened.

2. Add the corn & peas & cook about 5 minutes , until the peas are softened.

3. Add the chives & serve.

4. You can make ahead & just heat up before dinner.

** Did you know that you can cut chives & green onions with scissors & freeze. You'll always have them on hand.

Cauliflower & Goat Cheese Gratin

Cauliflower &Goat Cheese Gratin

2 Tablespoons unsalted butter, plus more for the baking dish
3 cups whole milk
2 Tablespoons all-purpose flour
6 ounces Monterey Jack, grated
6 ounces goat cheese, cut into small pieces-divided
1/2 cup freshly grated Parmigiano-Reggiano cheese-divided
Kosher salt and pepper
1 Medium head of cauliflower, cut into florets, each florets 2-3 pieces
Chopped flat leaf parsley for garnish

Preheat oven to 350 degrees For, and butter a 10 inch baking dish.

Pour the milk into a small saucepan and bring to simmer over mefium-low
heat.

Melt the butter over medium heat in a heavy saucepan. Whisk in the flour and cook for 1-2 minutes, whisking often to prevent burning. Slowly whisk in the milk and raise heat to medium high, and cook, whisking almost constantly, until the mixture comes to a low boil and thickens, 4-6 minutes. Remove from the heat and whisk in the Monterey cheese, HALF of the goat cheese and HALF of the Parmesan cheese. Season with salt and pepper.

Transfer the sauce to a large bowl, add the cauliflower and stir well to combine. Scrape the mixture into the prepared baking dish, top with remaining goat and Parmesan cheese. Place the baking dish on a rimmed baking sheet and bake until the cauliflower is tender and the top is bubbly and browned, about 50-60 minutes. Remove from the oven and let it rest for 10 minutes. Garnish with chopped parsley. Serves 6.

How To Cut a Pepper

The goal is to have a nice even dice, with no seeds. First cut off the top, then then bottom. Then cut through the side and go around the pepper, careful to not disturb the seeds! Cut away in "squares" and make even julienne strips. Cut the strips into even diced peppers. Tah-dah! You can freeze this for quick soups and stews. They will be a little mushy....but it's stew, who cares?