Brussel Sprouts with Cranberried Brown Butter

HAPPY THANKSGIVING EVERYONE

Brussel Sprouts with Cranberried Brown Butter

Ingredients:
4 pounds brussel sprouts, halved lengthwise
6 T extra-virgin olive oil
Kosher salt and freshly ground pepper
1/2 pound fresh or thawed frozen cranberries
3 T. pure maple syrup
1 T. finely grated fresh ginger
1 1/2 t. finely grated orange zest
2 sticks (1/2 pound) unsalted butter
1 large shallot, minced
1 t. chopped thyme
Directions
Preheat the oven to 400 degrees. On 2 large-rimmed baking sheets, toss the brussel sprouts with the oil and season with salt and pepper. Roast for about 40 mins, stirring halfway through, until the sprouts are tender and browned in spots.
Meanwhile, in a small saucepan, combine the cranberries, maple syrup, ginger and orange zest. Cook over moderately low heat, stirring, until the cranberries break down and thicken, about 10 mins.
In a medium skillet, cook the butter over moderately high heat until deep golden, about 4 mins. Remove from the heat, add the shallot and thyme and stir into the cranberry sauce. Transfer the butter to a bowl, add the brussel sprouts and toss. Season with salt [if needed] and serve.

The cranberry brown butter can be refrigerated for up to 3 days. Gently reheat the butter before tossing with the brussel sprouts.

The corporation for which I work does not provide a budget that includes extra-virgin olive oil, or pure maple syrup, or shallots, or fresh ginger, so I had to make do with what I had. But the real thing here, should be just delicious.

Crockpot Vegetarian Lentil Stew

Once again, I'm addicted to the crockpot here...I'm always wondering about ways to use lentils. Here's a wonderful, cold weather recipe using a LOT of lentils; tastes great (satisfying) and smells wonderful whilst it cooks.

SOAK 1 & 3/4 Cups LENTILS overnight

The next day:

Throw all the following into the crockpot:



The pre-soaked LENTILS (rinse them first)

2 large ONIONS, chopped

2 CLOVES GARLIC, minced

2 cups CANNED TOMATOES, chopped (WITH LIQUID)

4 cups WATER OR STOCK

2 tblsp BALSAMIC VINEGAR

2 large CARROTS, sliced

1 (large) or 2 (small) PARSNIPS, sliced

1/2 cup CELERY, sliced

1 BELL PEPPER, sliced

2 Tblsp PARSLEY, chopped

1 BAY LEAF

1/2 tsp SALT (more later to taste, if you want)

1/8 tsp MARJORAM

1/8 tsp SAGE

1/8 tsp THYME

Cook for 2 & 1/2 hours on HIGH, then on LOW for 4 - 6 hours. YUMMY :D

Crockpot Chicken Chowder

This recipe is Mike's favorite crockpot meal. I got it from the web a while back - from Linda Larsen. I love to use the crockpot; it gets all the dinner prep overwith in the morning so you can enjoy your day without "What do I get for dinner?" hanging over your head, and it smells wonderful!

1/2 cup chopped carrots

1 cup skimmed milk

1 cup chicken broth

1/8 tsp. white pepper

1 onion, chopped

2 cloves garlic, minced

1 potato, peeled and cubed

1/2 lb. boneless, skinless chicken breasts, cut into 1" pieces

2 (15 oz.) cans creamed corn (I can't get this in the UK (grrrr), so I use a can of cream of chicken soup and two cans regular corn)

1/2 cup dried potato flakes (I don't do this, but I use some chicken Bisto - a very popular thickener/seasoner in the UK)


Combine all ingredients (except potato flakes) in slow cooker. Cover and cook on low for 5 - 6 hours or until potatoes are tender and chicken thoroughly cooked. Add potato flakes and stir well to combine. Salt (or not) to taste.

YUMMY, and even better the next day.

Killer Chocolate Cake

Killer chocolate Cake

It is based on HERSHEY'S "PERFECTLY CHOCOLATE" Chocolate Cake with a few minor changes.

1. For the cake use half the sugar i.e. 1 cup instead of 2 cups
2. For the frosting use 2 cups powered sugar instead of 3 cups
3. Add 1 tablespoon of instant coffee to the frosting with the cocoa powder
Note: Even with the reduced sugar everyone still thinks it is sweet enough.
The recipe makes plenty of frosting. Every time I frost the cake I always wish I used more in-between the layers.
Ingredients:

 1 cup sugar (Hershey’s uses 2 cups)
 1-3/4 cups all-purpose flour
 3/4 cup HERSHEY'S Cocoa
 1-1/2 teaspoons baking powder
 1-1/2 teaspoons baking soda
 1 teaspoon salt
 2 eggs
 1 cup milk
 1/2 cup vegetable oil
 2 teaspoons vanilla extract
 1 cup boiling water
 "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING(recipe follows)

Directions:

1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.

2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING. 10 to 12 servings.

MIKE'S SPECIAL CHOCOLATE FROSTING

1/2 cup (1 stick) butter or margarine
2/3 cup HERSHEY'S Cocoa
1 tablespoon of instant coffee
2 cups powdered sugar (Hershey’s uses 3 cups)
1/3 cup milk
1 teaspoon vanilla extract

Melt butter. Stir in cocoa, add coffee. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.

Yummy!!!

Enjoy,
Mike

Chicken Casserole

Every recipe starts with the most important part.....good water!
Chlorinated, fluoridated water from tap or bottled water will ruin the taste of anything. What harm they do to our bodies is even more severe.
That having been said.....here's one of my favs:

Chicken (free roaming, no additives, growth hormones, etc.)
Potatoes (organic, no pesticides, commercial fertilizers, no GMO)
Carrots (organic, no pesticides, no GMO, no commercial fertilizers)
Rosemary (crushed, organic)
Olive Oil (organic, cold-pressed)
Sea Salt
Chicken Broth (Wolfgang Puck organic)

Brown chicken in olive oil, sprinkle on Rosemary.
Cut potatoes in half, leave carrots whole, add on top of chicken.
Pour in Wolfgang Puck Broth.
Sea Salt as needed.

If you wash your veggies in tap water, be sure they are dried before adding.
I cook mine in a deep cast iron skillet with lid.
Simmer on stove until done.

Not a cook, but I can still turn out a tasty meal full of nutrition.

Deb

Olde English Pork and Prune

Olde English Pork and Prune - as Renee gave it to me

1 1/2 lbs diced stewing pork
18 prunes
2T red currant jelly
1 pint chicken stock
1 oz. seasoned flour
2 bay leaves
2 T oil

Soak prunes in chicken stock overnight, or just for the day.
Fry floured pork in oil 5-8 mins.
Drain prunes from stock, bring stock to boil, add pork, cover and cook for 1 1/2 hours on the "hob" (stovetop).
Add prunes and jelly, cook for a further 15 mins. (I add the prunes way before that.)

German Beef Stew

German Beef Stew
1 1/2 lb beef stew meat cut in 1" cubes
2 T. vegetable oil
1 large tart green apple, peeled/shredded
1 medium carrot, shredded
1/2 medium onion, sliced
1/2 c. water
1/2 c. dry red wine
1/2 t. anchovy paste
1 clove garlic, minced
2 beef bouillon cubes
1 small bay leaf
1/8 t. dried thyme, crushed
4 t. cornstarch
1/4 c. cold water

Brown meat in oil. Add apple, carrot, onion, water, wine, anchovy paste, garlic, cubes, bay leaf and thyme. Cover & cook over low heat for 2 hours, or until beef is tender. Remove bay leaf.
Combine cornstarch & the 1/4 c. water & add to beef mixture. Cook & stir until thickened.
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