Brussels Sprouts Gratin

Part 2 of my great vegetable side series!

 

Brussels Sprouts Gratin

  • Servings: 8
  • Difficulty: easy
  • Print

IMG_0706 2

 

Ingredients

  • 3 pounds Brussels sprouts, trimmed and halved
  • 3 cloves garlic, chopped
  • 2 tablespoons unsalted butter, and extra to butter dish
  • 1/4 cup all-purpose flour
  • 2 cups half-and-half
  • 1 1/4 cup grated Gruyere cheese
  • 3/4 cup grated Gruyere cheese
  •  Kosher salt and pepper

 

Directions

  1.  Boil the Brussels sprouts in salted water for about 5 to 8 minutes or until crisp-tender.  Drain and run under cold water to cool. spread over paper towels in a single layer and dry completely.
  2. Cook the garlic in butter over medium heat until fragrant, 1 minute. Sprinkle with flour, cook whisking for 1 minute. Slowly wish in the half-and-half. Simmer whisking often, until thickened, 6 to 7 minutes. Remove from heat and whisk in the 1 1/4 cup of grated Gruyere cheese. Fold in the Brussels sprouts. Season with salt and pepper.
  3. Transfer to a buttered 3-quart baking dish. Top with the 3/4 cup of grated Gruyere cheese. Bake at 375F degrees for about 25 to 30 minutes until bubbly and golden brown. let it stand for about 5 minutes before serving.

    Directions

 

Advertisements

Orange Carrots with Yogurt-Parsley Dressing

Great vegetable side for your holiday dinner! Adapted from Country Living Christmas at Home.

 

 

Orange Carrots with Yogurt-Parsley

  • Servings: 8
  • Difficulty: easy
  • Print

SWSVE9729

 

Ingredients

  • 2 pounds small carrots
  • 1/3 cup orange juice
  • 3 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 1 1/2 tablespoons honey
  • Kosher salt
  • black pepper
  • 1/4 cup toasted pine nuts

 

for the dressing

  • 3/4 cup plain greek yogurt
  • 1 cup parsley
  • 1 garlic clove
  • 1 tablespoon lemon juice
  • 1/2 teaspoon ground coriander
  • salt and pepper

 

Directions

  1. Preheat oven to 425F degrees. Combine the carrots, orange juice, oil, vinegar and honey onto two rimmed baking sheets. Season with salt and pepper. Bake, stirring and tossing the carrots, for about 25 to 30 minutes or until the carrots are tender.
  2. Process all the dressing ingredients in a food processor, scraping the sides of the bowl if needed, until smooth, for 1 minute. Season with salt and pepper.
  3. Serve topped with dressing, pine nuts and parsley if desired.

 

 

Smoky and Sweet Turkey Chili

Great weeknight recipe! Quick, easy, and delicious! It was adapted from Katie Webster’s cookbook, Maple. I did modify a couple of things. The recipe called for adding 3 tablespoons of chili powder, I only added 2, and I omitted ground chipotle. It depends how much heat you like.  I topped it off with shredded cheese but, you can also add avocado, cilantro and toasted pepitas or anything you like.

 

Smoky and Sweet Turkey Chili

  • Servings: 4
  • Difficulty: easy
  • Print

IMG_0686

 

Ingredients

  • 2 tablespoons canola oil, divided
  • 1 pound lean ground turkey
  • 1 large Spanish onion, diced
  • 1 tablespoon finely chopped garlic
  • 1/2 teaspoon salt
  • 2 tablespoons chili powder
  • 2 tablespoons ground cumin
  • 1 teaspoon smoked paprika
  • 4 1/2 teaspoons red wine vinegar
  • 1 cup water
  • 1 28-ounce can crushed roasted crushed tomatoes
  • 1 15-ounce can dark red kidney beans, drained and rinsed
  • 1/3 cup dark pure maple syrup

 

Directions

  1. Heat 1 tablespoon of oil in a large heavy-bottom soup pot over high heat. Add the turkey and cook, breaking up with a wooden spoon and stirring occasionally, until completely browned. Transfer to a plate and set aside.
  2. Return pot to medium-high heat and add remaining oil. Add onion, garlic and salt. Cook, stirring often for about 6 to 10 minutes, until onion is soft and browned.
  3. Add chili powder, cumin, paprika, and cook stirring for 30 to 90 seconds, until the spices are fragrant and starting to toast and darken slightly.
  4. Add the vinegar and stir for 30 seconds to a minute, until the liquid is evaporated.
  5. Add water and bring to a simmer, scraping up any browned bits from the bottom.
  6. Add the tomatoes, beans, syrup, and browned turkey, stirring to combine. Increase  heat to high and bring to a simmer. Reduce the heat to a gentle simmer and cook stirring occasionally, for 10 to 14 minutes till onions and turkey are tender.

 

 

South of France Fashion

Taste of France

P1100781 2What to wear? If the photos of Parisian fashions seem too crazy, take some cues from the more laid-back south of France. On some outings to Toulouse and Montpellier, a few trends were evident.

While I usually use only my own photos, it was next to impossible. Either I photograph or I shop. As I was with a very chic friend who wanted to shop, there was a limit to how much I could stop for photos, especially since I have an ancient point-and-shoot camera whose shutter works when it decides to. (New phone with decent camera on order!)

However, please note in the top photo, taken in Montpellier, the color. An orange coat, a red coat, and a woman in a bright yellow coat with yellow tights.

P1100697 I’m disappointed I didn’t get her two-tone shoes–black and beige.

I did stop a woman at the market. I was with the…

View original post 774 more words

Vaca Frita

I call this the cousin of the Cuban dish, Ropa Vieja.  It’s primarily  same, minus the tomato sauce. Adapted from Cuban Chicks Can Cook by Ana Quincoces Rodriquez.

Vaca Frita

  • Servings: 6 to 8
  • Difficulty: easy
  • Print

IMG_0684 2

 

Ingredients

  1. 2lbs flank steak
  2. 1/2 cup sour orange juice
  3. 1/4 cup lime juice
  4. 1/4 cup olive oil
  5. 2 medium onions thinly sliced
  6. 3 garlic cloves finely minced
  7. 2 teaspoons salt
  8. 1/2 teaspoon black pepper
  9. 1 bay leaf

 

Directions

  1. In a large stockpot, bring 2 quarts of salted water to a boil.  Add the flank steak and bay leaf. Reduce the heat and simmer covered for  2 hours.
  2. Remove the beef from the water and let cool. Shred the beef by hand working with the grain. Season the beef generously with salt and pepper, sour orange and lime juices. Let it marinate for 30 minutes. Drain any excess juice.
  3. In a large hot cast iron skillet, heat half the oil over medium heat. Add half the beef, onions and garlic. Stir frequently for about 10 minutes or until crispy . Set aside and repeat with the other half.