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Posts Tagged ‘vegetable’


Crispy Orange- Scented Brussels Sprouts - Meatballs&Milkshakes

I created this recipe one night this week when we had only a few minutes to cook dinner but wanted some green veggies to go with some braised chicken. The lovely crispy leaves add texture and the orange zest gives it a light, citrusy aroma. It’s going to become a holiday favorite, and you can make it tonight in 20 minutes.

Crispy Orange-Scented Brussels Sprouts

1 package brussel sprouts, bottoms sliced off and mangy leaves removed

3 tablespoons olive oil

Zest of 1 orange

Slice the brussels sprouts in 1/4 inch slices, so that you have very thin slices and strips of sprouts. Some will fall apart, and that’s fine. Toss with olive oil and salt and pepper. Roast on a baking sheet at 400 degrees for 15 minutes, or until the edges of some of the leaves start to brown. Sprinkle the zest on top and stir through before serving.

Crispy Orange-Scented Brussels Sprouts - Meatballs&Milkshakes

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Well, it’s been a challenging couple of weeks on the M&M front; first the hurricane and then my computer decided to die on me. Consequently, I feel like Thanksgiving has snuck up on me. I don’t think I will be making a full Thanksgiving meal this year, however I will do a Thanksgiving-inspired menu. I might include this Angel Hair with Butternut Squash and Sage as a side dish, because there really should a pasta to make it a holiday.

This Farinata would make a great gluten-free appetizer to snack on while the rest of the meal cooks. You can change the toppings to suit your mood, but I liked the olive and cheese combination.

Eggplant Caponata is always a good appetizer as well, and this version is a little Thanksgiving-inspired, with the use of cinnamon.

We usually make a vegetarian option which tends to be a Lasagna or some Stuffed Mushrooms. I always make extra though, because invariably the meat-eaters want them too.

Butternut Squash Soup flavored with apples and sage is a fantastic way to start the meal. I can’t get enough butternut squash in the fall.

Thanksgiving requires a mashed vegetable of some sort,  so I either go with these Mashed Sweet Potatoes with Crispy Prosciutto or some Parsnip Puree.

And of course, we can’t forget the cranberry sauce. I ALWAYS make this Brandied Cranberry Sauce so I have plenty leftover. Stay tuned for some Turkey Pot Pie!

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I had the swiss chard stems at a restaurant in Brooklyn called Al Di La, where they use the greens in their gnudi and created a way to use the stems. The key is to cook them down a bit until they become tender. I loved the agrodolce they sauced it with, so I created my own version and I’ve started using it on all sorts of greens and vegetables. You can also sprinkle some toasted pine nuts over the top to give it some crunch and added complexity.

Swiss Chard in Agrodolce

1 bunch swiss chard, stems removed and leaves chopped

1 tablespoon olive oil

2 tablespoons white wine vinegar

2 tablespoons honey

1/4 cup white wine

1/4 cup chicken stock or water

salt and pepper to taste

2 tablespoons pine nuts, toasted (Optional)

Saute the swiss chard stems in the olive oil for a few minutes until they start to break down (with a little salt). Add the stock and wine and let them cook down for a few more minutes, then add the swiss chard leaves. Once they have wilted, add the vinegar and honey. Let it cook down until the liquid has mostly evaporated and the swiss chard is soft. You can add some toasted pine nuts over the top, if you want some added crunch.

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