Linderhof, I thought I had posted the recipe before. I did a "find" search and couldn't locate it. Hope you don't mind a possible repost. My MIL would say the recipe is "too" many steps, but it works out nicely. My favorite part....they can be frozen until needed.
BTW...your dinner looked wonderful. I took a meal to a family. Hub cooked pasta & tuna dish. He knows it's one of my simple favorites. No dessert last night. Can't have it every day. Gypsy Dancer52, your desserts sound wonderful...I've got to hide our sweets...out of sight out of mind, right? Some temptations are too much when you can see them. There's a new light caramel sauce for apples with 100 calories and 8 fiber....from Litehouse. LOVE the small size of the container....nd delicious to go with a crispy fall apple!
Dinner tonight will be barley vegetable soup and a sandwich . . . for we had a good lunch today for I had company -- creamy corn soup with a spoonful of pesto, crab (real crab with a "C") quiche and salad and apple butter spice cake with brown sugar/cream cheese frosting for dessert. And then I had a guest for tea and baked a Dorset apple cake to serve with my Harney Hot Cinnamon Tea.
Those biscuits do look good!
Tonight is roast chicken, rice, buttermilk gravy, and I guess a salad. I have another few minutes before I have to worry about that.
An apple butter spice cake that I made for my luncheon on Tuesday. With a brown sugar/cream cheese frosting.
Linderhof - Your meal looks great.
No cooking here as we've just come back from a trip. I did want to share a tasty surprise that was served with our bread one night. I thought it was EVOO to dip the bread in, but it was a different version of pesto. The waiter told me it was made from parsley, almonds, EVOO, garlic, s&p. It was wonderful and something I'll try for here at home.
Ricearoni == sounds like it would be a fresher tasting concoction. I like regular pesto, too.
Life isn't about how to survive the storm, but how to dance in the rain.
We had roasted brussel sprouts with a sprinkle of Balsamic vinegar and dried cranberries served along side oven fried chicken (the old cornflake recipe) and white and wild rice.
BTW, roasting is one of our favorite ways to cook sprouts.
Looks great, Linderhof, but just have to say... I don't think there is a cooking method in the world that would me (voluntarily) cook brussel sprouts and then eat them. No matter how I cook them, they are bitter, taste terrible and just, over-all, are .
Please prove me wrong, let me know what it is you do with them and I promise I will give it a try...
IR -- I fix them two ways which we both like. I think one of the reasons so many people don't like vegetables is that they were served way over cooked ones as children and overcooked vegetables are mushy and the "bad" flavors tend to come forward.
Brussels sprouts -- half them and then coat them with olive oil, salt and pepper. (by coat, I mean pour SOME olive oil on and then just mix with your hands) Put on a sheet pan and roast for about 15 minutes at 350 or 375. Then take them out, pour a smidge of Balsamic vinegar on them and toss again (I use a spoon for that toss) then put a handful of dried cranberries and toss again and put back in the oven for about a minute or so to warm the cranberries and vinegar. You could (and I have) add walnuts or pecans with the cranberries. Take out and serve.
The other way I do it is to halve the sprouts, cut a piece or two of bacon into lardoons, sautee in a skillet (the bacon) and remove. Add the sprouts and saute for about 5 minutes or so. Add the bacon back, sprinkle with Balsamic and give everything a quick turn. Sprinkle with salt and pepper to taste. (If you're concerned about the bacon grease, you can use olive oil for the sprouts and just sprinkle with the bacon).
Those are our two favorite ways to eat sprouts.
And I married a "won't eat brussels sprouts" guy . . took me a while but he loves them. He's even been known to buy them when he goes to the store!
Oh, and use a good real Balsamic. Doesn't have to be a really pricey one but it does need to be a good one that is a bit thick and syrupy.
Martha, Love both of your brussel sprout variations. I am also married to a former - I hate brussel sprouts guy - he will now suggest them because he loves the flavor of the roasted veggies. He will even eat turnip roots when I add them to the roasted root veggie mix.
I LOVE Brussels sprouts! DH - ummm...not so much.
Both of those recipes sound delicious to me.
I fry some bacon, remove it from the pan. Stir in some minced garlic, then the sprouts and toss in the grease. Salt. Pepper. Some chicken broth. Cover and steam until crispy tender.
Absolutely my favorite way to eat them. I like balsamic vinegar though so will have to try that.
Neither DH nor I care for brussel sprouts, but it might be worth a try to find another veggie for the list.
Life isn't about how to survive the storm, but how to dance in the rain.
KYIS, you prepare brussel sprouts the way I do...and enjoy them this way.
The other day...I saw a poster from another site (sorry can't recall which one) who roasted the brussel sprouts right on the stalk. Since we grew them this year, we tried cooking them this way. Disappointed in how they turned out. Trying a new recipe is always a good thing.
Have to say....seeing how brussel sprouts grow this season makes me appreciate the ones we get in the stores. I think this is how we'll get them from now on.....
Made lemon lavender madeleines yesterday to take to a meeting. They were good but they're even better with tea.
The local grocery store had Texas Gulf brown shrimp (brownies) again! Once again, they were boiled, spread on a bed of mixed salad greens, served with half an avocado and DHs red sauce drizzled on all.
For dessert we had a fresh baked homemade pie made with Arkansas black apples we purchased from a produce vendor on the side of the road on our way back from a trip to Mt. View AR.
(LOL "brown" shrimp and "black" apples...)
We had a cold front move in last night. I woke to 54 degrees...sometime during the day it got down to 51! So nice after our hot as hades summer.
Chicken and dumplings tonight.
Linderhof, Thanks for the Brussel Sprouts cooking directions ~ I will seriously give them a try (but I do have to wonder why?)!
No worries, just my knee jerk reaction to something I have hated since childhood as does DH! BUT, I promised that I would try them if you gave instructions - you did and I will... might be a few days though! I plan to enjoy the weekend!
And, on Monday, I'll try, once again, to be a grown-up and eat all of my vegetables!
IR -- I do hope you like them. DH wouldn't eat them either but I did win him over!
Just don't over cook them!
IR, Our tasters do change - sometimes. There have been a few things I didn't like that I tried again and realized I like them now. Perhaps it was the way they were prepared...or my taster just changed. I have stopped trying liver though...haven't met an organ meat I like yet so decided to forgo the nasty taste.
Dinner tonight: chicken and noodles and mashed potatos. Dessert: blueberry cheese/angel food cake. I wish ONE of my 2 cameras worked, I would take a picture. Chicken and noodles sure do smell good!
So true about our tastes changing. Dinner tonight, spaghetti Puttanesca - anchovies and olives are 2 of the main ingredients - 20 years ago I would not have touched either.
First time I tried anchovies was within the last 15 years. I've now tried the 3 times and they are just too salty and too fishy.
I tried some "good" sardines while on a cruise. While I will admit that they were better than what DH has eaten from the grocery store - still not my thing.
There are some things - "If I were starving, I would eat..." But since I'm not...
BTW, liver will never fit into the above statement...
We had a dinner party last night -- a roasted apple, roasted pecan, blue cheese and arugla salad with a apple cider viniagrette; pork tenderloin with a balsamic cranberry sauce, butternut squash risotto and hasselback potatoes, and a chocolate mousse torte for dessert.
Tonight is Halloween and we're having chili -- it's tradition. A tradition that my mother started and to chili is as much part of Halloween as a turkey is at Thanksgiving!
Oh, and pumpkin pie for dessert!
And I'm up early because it's my turn to make treats for Bible Study and I'm toying with the idea of either making sticky buns, danish or a pumpkin cranberry coffee cake.
The trick with anchovies is to mash them up and add to olive oil and cook them for a few minutes. They melt into the oil and other ingredients and add a kind of nutty flavor. Don't use too many because the end result will be fishy.
I remember years ago working in a local pizza shop while in college - anchovies on a pizza were a big thumbs down - they smelled up the whole pizza.
Won't be a problem here...I won't be buying any.
LOL - I took the plunge on anchovies years ago on a visit to SF. We had dinner at a small Greek Restaurant with a limited menu. For some reason the pasta with anchovies sounded like something I wanted to try - and it was Wonderful! I couldn't believe the flavor those nasty anchovies added to the dish.
My last special treat of the month - oatmeal raisin cookies. Husband thinks he has died and gone to hea-ven.
I wanted to bake something quick this week for DH so I did a recipe search on WHite cake mix, chocolate, cranberries. Found a really great bar recipe. DH thinks it's wonderful.
|Powered by Social Strata||Page 1 2|