Sunday, October 30, 2011
Brussel sprouts grow in bunches of 20-40 on the stem of a plant that grows 2-3 feet tall. They are great sources of vitamins K and C. Even those that don't like brussel sprouts, like this recipe!
1 whole garlic bulb, peeled
½ c. butter, melted
1 tsp. dried thyme
½ tsp. salt
¼ tsp. pepper
4 medium sweet potatoes, peeled and cut into wedges
1 pound fresh brussel sprouts, halved
1 large sweet onion, cut into ½ inch wedges
Separate garlic bulb into cloves. Mince 2 cloves; place in small bowl. Add butter, thyme, salt, and pepper. In a large bowl, combine the sweet potatoes, brussel sprouts, onions and remaining garlic cloves. Drizzle with butter mixture; toss to coat. Transfer to greased 13x9 pan. Cover and bake 350˚ for 30 minutes. Uncover; bake 40-45 minutes longer or until vegetables are tender. Stir before serving. Yield: 10 servings
Wednesday, October 19, 2011
The night before, apples can be peeled, cut and stored in the 13 x 9 pan, covered with plastic wrap and refrigerated. If they turn brown, it’s ok, they will bake up nice and white! The topping can be mixed ahead also, just store in a zip-bag.
8 or more cups pared, sliced baking apples
1 1/3 c. brown sugar
1 c. flour
1 c. oats
1 ½ tsp. cinnamon
1 ½ tsp. nutmeg
2/3 c. real butter, softened
Spray a 13 x 9 pan. Fill with apples almost to the top. Combine sugar, flour, oats, cinnamon and nutmeg. Cut in butter. Sprinkle over apples. Bake 350˚ until apples are tender and topping is golden brown. Serve warm with ice cream.
Thursday, October 6, 2011
A friend just gave me a new cookbook, "The Pioneer Woman Cooks: Recipes from an Accidental Country Girl". A new cookbook is a treasure to me, since I read cookbooks, not novels. In her dedication, Ree Drummond writes: "This cookbook is dedicated to Marlboro Man (her husband), who rescued me years ago from a certain future of black pumps, weekly pedicures, take-out Thai food, and stop-start traffic. Thank you....so I can stay home and act busy." She is very funny, and having tried several recipes already--they are great! Today I made her Tomato Soup. In the directions she states: "I used organic juice because I wanted people to think, She's cool because she uses organic".
Ree also has a fun blog, where she has frequent give-a-ways. Several weeks ago, she gave 2 Kitchen Aid mixers--painted bright yellow/orange with pink flowers and lace. Check it out: www.thepioneerwoman.com
Tuesday, October 4, 2011
In winter, when oranges are peak, I grate the peel, and store in a small container in the freezer to use when needed. Do not grate any of the white “pith”, as it is bitter. (Muffins are on top plate)
½ c. whole-berry cranberry sauce
½ tsp. fresh grated orange peel
1½ c. flour
½ c. sugar
1 tsp. cinnamon
½ tsp. baking soda
¼ tsp. baking powder
¼ tsp. salt
1/3 c. milk
1/3 c. oil
1 c. peeled, shredded Granny Smith apple
½ c. powdered sugar
1 T. orange juice
In a small bowl, combine cranberry sauce and orange peel; set aside.
In a large bowl, combine the flour, sugar, cinnamon, baking soda, baking powder and salt; set aside.
In another bowl, beat the egg, milk and oil, stir in apple; stir into dry ingredients just until moistened. Fill greased or paper-lined cups half full. Make a well in the center of each muffin; fill with about 2 tsp. of reserved cranberry mixture. Bake 375˚ 18-20 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Combine powdered sugar and orange juice; drizzle over cooled muffins. Makes 12-16
Every person in the US eats 50 pounds of apples every year.