Roasted Brussel Sprouts

There is a new restaurant in Lodi-Fenix-and everything I've eaten there I want to try and make at home. Delicious, fresh and unique. These roasted brussel sprouts turned out pretty good if I do say so myself!

roast brussel sprouts that have been seasoned with salt and pepper and tossed with olive oil until crispy and brown;
Make brown rice/quinoa blend (or use the pre-made package from Costco!)

Toss together with this dressing:
sauted chopped shallots
3 T honey
1 T. cider vinegar
1/2 tsp dijon mustard
dash cayenne pepper

Top with grated asaigo or another favorite cheese!

Roasted Corn Soup with Tomatoes

True, summer isn't the time to dream about soup but I found this in the Williams-Sonoma catalog and it sounded so delicious, I just had to try it.  Served warm but not super hot-it was wonderful.

2 ripe but firm tomatoes

Kernels from 6 ears of fresh corn (about 3 cups)

2 red bell peppers

1 yellow onion, chopped

1 red onion, chopped

3 garlic cloves, minced

About 2 1/2 cups low-sodium chicken broth, plus more as needed

1 tsp. chipotle chili powder

2 Tbs. salt

1 cup heavy cream (I used milk)

Sliced avocado for garnish  

Put the tomatoes in a lightly greased glass baking dish. Roast until the skins darken and the tomatoes are caramelized, about 30 minutes. Remove from the oven and let cool. Keep the oven on.

Spread the corn in a single layer on a baking sheet. Roast until the edges begin to turn golden brown, 10 to 15 minutes. Meanwhile, when the tomatoes are cool enough to handle, peel off the skins and discard. Set the flesh, with the juices, aside in the baking dish. Remove the corn from the oven and let cool.

Place 1 bell pepper on each of 2 gas burners. Turn the burners on high and sear the peppers directly over the flame, using tongs to turn as needed, until the skins are blackened all over, 10 to 15 minutes total. (Or place the peppers under the broiler and broil, turning as needed, until charred and blistered on all sides, about 15 minutes.) Transfer the peppers to a brown paper bag and close tightly. Let stand for 15 minutes, then remove the peppers from the bag. Remove and discard the skins, core and seeds.

In a soup pot, combine the tomatoes, bell peppers, yellow and red onions, garlic and corn, reserving a handful of the roasted corn for garnish. Add just enough broth to cover the vegetables and bring to a boil over high heat. Reduce the heat to medium-high and cook until the vegetables are very tender, about 10 minutes. Stir in the chili powder and salt.

Using an immersion blender, blend the soup until smooth. While blending, slowly drizzle in the cream. Ladle the soup into individual bowls. Garnish each portion with a couple of avocado slices, a few drops of olive oil, a scattering of the reserved roasted corn and a sprinkle of paprika. Serve hot. Serves 4.

Cocunut Toasted Brussel Sprouts

this recipe combines two of my favorite things....roasted brussel sprouts and toasted coconut.
Delish!!!

Coconut Toasted Brussels
serves 2-4
1 pound brussels sprouts, stems removed and quartered
1/4 teaspoon salt
1/4 teaspoon pepper
pinch of nutmeg
1 1/2 tablespoons coconut oil, melted
2 tablespoons lite coconut milk
2-3 tablespoons toasted, shredded coconut
Add quartered brussels to a bowl and sprinkle with salt, pepper and nutmeg.
Drizzle with coconut oil and toss to coat.
Heat a skillet oven medium-high heat and once hot, add brussels.
 Cook for 6-8 minutes, stirring occasionally until toasted and charred.
 Reduce heat to low and stir in coconut milk.
Stir in 2 tablespoons toasted coconut, then transfer to a bowl to serve.
 Top with remaining toasted coconut.

Oven-Roasted Brussel Sprouts

I know I've posted a recipe before about roasted vegetables-the best way to eat any vegetable in my opinion. I'm not a huge fan of brussel sprouts but I eat them because they are good for me. The main reason I don't like them is the awful way they leave the house smelling. Problems solved. Oven roasted brussel sprouts make this stinky, so-so vegetable delicious and nutty tasting and still very good for me! Trust me. Try it.

1 lb fresh, small brussel sprouts

2 T olive oil

sea salt and fresh ground pepper, to taste

Wash sprouts. Cut them in half. Toss with olive oil and salt and pepper. Roast in a hot oven, 425 degrees for about 30-40 minutes until lightly browned. Toss them half way through the cooking time.

Stir-Fry Vegetables

Here's a great way to serve stir-fry vegetables. Cut up your favorite vegetables-in small pieces. Stir fry in a small amount of olive or sesame oil and a couple cloves of garlic until crisp tender. (don't overcook) Pour sauce over, stir and reduce heat for a few minutes. Serve.

Sauce

Mix together:

1/4 cup water

2 tsp. corn starch

1/4 cup soy sauce

1 tsp. sugar

2 tsp. red wine vinegar

a couple of dashes of cayenne pepper-to taste

Grilled Asparagus

It's asparagus season and how lucky we are to live in a place where they actually celebrate by having The Asparagus Festival. OK. I'll admit-I've never actually attended the festival, but we definitely consume our share of asparagus this time of year. Hands down, this is my favorite way to enjoy this delicious vegetable.

1 pound asparagus-trimmed and rinsed
1/4 cup olive oil
4 large cloves garlic-minced
2 T. balsamic vinegar
1/2 tsp sea salt
coarsely ground black pepper to taste

Prepare asparagus and let sit in marinade for 1-2 hours. Prepare grill to high heat. Place asparagus directly on grill and cook for 3-5 minutes. Turn asparagus and grill an additional 3 minutes until tender.
HINT: if you don't like the tough stalk, after trimming a couple inches off the bottom of the asparagus, use a potato peeler and peel the stalk-so tender from end to end!

Potatoes Gratin

Don't you just love potatoes! And I'm not just saying that because my newest son-in-law is from Idaho. They are great baked, roasted, mashed, (fried!) hot or cold. My mom made the perfect potato side dish for our Easter dinner.

2 lbs. Russet potatoes, peeled, sliced thin, rinsed and drained
2 Tbs. butter
1 batch Bechamel White Sauce (see below)
1/2 cup heavy whipping cream, divided
1 tsp. sea salt
Freshly ground pepper
1/2 cup grated Parmesan cheese

Preheat oven to 350 degrees.

Butter the bottom of a 9 x 13 inch baking pan. Make a layer with half of the potatoes. Sprinkle with salt and pepper. Top with half the Bechamel White Sauce and 1/4 cup the cream.

Repeat to make a second layer. Sprinkle with Parmesan cheese

Bake for 1 1/2 hours or until the potatoes are soft. Let rest 5 minutes.

Bechamel White Sauce
4 cups milk
1/2 cup butter
1/2 cup flour
1 tsp. salt
1/8 tsp. ground nutmeg

Heat milk over medium heat to just below boiling point. Meanwhile, melt butter over low heat in a large saucepan. When melted, remove from heat and whish in the flour until well combined. Slowly whisk in the heated milk. Return to low heat and add salt and nutmeg. Continue stirring until the sauce reaches a boil. Cook for 3 minutes, stirring constantly. Remove from heat.

Herbed Green Beans

Green beans are delicious plain, but the combination of these sauted herbs and vegetables is amazing.  A definite must each year at our Thanksgiving table. 

1 pound fresh green beans-trim ends

4 T. butter

1/2 cup minced onion

1-2 cloves minced garlic

1/4 cup minced celery

1/2 cup minced flat leaf parsleu

1 tsp. dried rosemary

1 tsp. basil

3/4 tsp salt

In a skillet, melt butter.  Saute onion, garlic, and celery for about 5 minutes.  Add parsley, rosemary, basil and salt.  Cover and simmer for 10 minutes.  Steam green beans until just tender.  Just before serving, toss with the herbed butter mixture.

Serves 4

Roasted Sweet Potato Risotto

I LOVE risotto-the chewy texture and creamy flavor is divine and worth the extra time it takes stirring and stirring until all the liquid is absorbed. It can be used as a side dish but served with a great salad and crusty bread, it's dinner for me!

2 medium sweet potatoes
1/2 cup olive oil
4 cups hot vegetable or chicken stock
1/2 cup finely chopped onions
1 T. minced garlic
1 1/2 cups Arborio rice (12 oz pkg)
3/4 cups white cooking wine
1/2 tsp. dried rosemary
1/4 tsp. thyme leaves
3 T. butter
2 T. Parmesan cheese
1 tsp. salt
3/4 tsp. black pepper

Peel sweet potatoes. Dice one of the potatoes in 1 inch chunks and toss with 1 T. olive oil and roast in the oven until tender-about 30 minutes at 350 degrees. Puree in food processor with 1/4 cup stock and set aside. With the remaining sweet potato, dice into 1/4 inch pieces and saute in remaining oil over medium heat along with the onion until soft but not browned. Add garlic and Arborio rice and cook 2-3 minutes stirring frequently. Stir in wine. Cook, stirring until completely absorbed. In the same manner add hot stock, 1/2 cup at a time, stirring until each addition is completely absorbed and stock is used up. Add sweet potato puree, rosemary, and thyme, butter and Parmesan. Season to taste with salt and pepper.

Serves 4-6

Zesty Sweet Potato Corn Salsa

This is great to serve with grilled chicken or fish.

2 cups diced cooked sweet potatoes
2 cups thawed frozen (or fresh off the cob) sweet corn
1/2 cups diced red bell pepper
1 fresh jalapeno pepper, seeded and chopped (use more of less to your taste)
1/4 cup chopped fresh cilantro

Combine all ingredients and toss with a few tablespoons of olive oil and salt and pepper.