Tuesday, February 26, 2008

Brussel Sprouts

It seems like every time I open a food magazine
lately I see Brussel Sprouts.
What is the facination with these little leafy greens?
I don't really know but I am willing to give them a try-
now that I am a little more mature - when I was a
kid this type of vegetable made me gag
and "just try them" was NOT an option!

Brussel Sprouts with Red Onion
Chop a half of a red onion
Saute in vegetable oil
Add one clove garlic, chopped
Add brussel sprouts, washed and cut in half
Sprinkle with a little salt and pepper
Saute for about 3-4 minute with the onion
Add a half cup of vegetable stock and cook
for about 2 more minutes until the
brussel sprouts are tender.

Serve and Enjoy!

I am submitting this delightful recipe to

Kayln's Weekend Herb Blogging Event which will

be hosted by Zorra from Kochtopf this week.

Monday, February 25, 2008

Oatmeal Butterscotch Cookies

My husband and I came home from church
on Sunday and we thought it would be nice
to have a batch of cookies around the house
this week for a treat.
MMM, how about some Chocolate Chunk Cookies?
or Chocolate Chip Cookies.
Sounds great, we thought until we came to
the unfortunate discovery that the bag
we thought was chocolate chips was butterscotch chips.
AHHH Man! what do you make with butterscotch chips?
Well, apparently there are thousands of butterscotch
cookie recipes. Here is the one we selected.

Oatmeal Butterscotch Cookies

3/4 cup butter, softened
3/4 cup white sugar
3/4 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
3 cups rolled oats
1 2/3 cups butterscotch chips

Preheat oven to 375 degrees F
In a large bowl beat the butter or margarine,
white sugar and brown sugar together.
Add the eggs and vanilla, beating well.
Stir together the flour, baking soda, cinnamon and salt.
Gradually add the flour mixture to the
butter mixture and stir until blended.
Stir in the oats and the butterscotch chips.

(The Batter)

Drop by teaspoonfuls onto an ungreased cookie sheet.

Bake for 8 to 10 minutes in the preheated oven, until the edges begin to brown.

This recipe was very easy and the cookies turned out GREAT!!

Saturday, February 23, 2008

Pizza Pie

Check out this beautiful Pizza Pie!
My husband decided to give home-made
pizza, crust and all a try.
His toppings: carmelized onions, mushrooms,
garlic, spinach, and goat cheese.
It was a very nice combination!

Now that we have both given
home-made pizza a try,
we have decided that we still
don't have a pizza crust
that we love.
The one I made was thin and a little crunchy
with very little flavor.
His pizza crust was thick - a little
more Chicago style- but a little bland.
I guess we are going to have to keep trying.
Or give in and buy an already made crust.
Anyone have a pizza crust recipe that you love?

Wednesday, February 20, 2008

Thai Soup - Trying Something A Little Different

I know it is really not cold in Georgia right now
and I know I have posted a few soup recipes lately
but this one is very different and very good!
It is worth a try !!
So many wonderful flavors combined into one great soup!

Thai Chicken Coconut Soup from Epicurious
6 cups low-sodium chicken broth
1–2 red Thai (jalapeño) peppers, seeded and finely chopped
3 cloves garlic,chopped
1 tablespoon grated ginger
2 teaspoons grated lemon zest
1 teaspoon grated lime zest
1/4 cup fresh lemon (or lime) juice
4 tablespoons Thai fish sauce, divided
1/2 pound shiitake mushrooms, sliced
3 cups boneless, skinless chicken breasts
1 cup light coconut milk
2 cups baby spinach
2 tablespoon chopped cilantro
Place noodles in a bowl; add enough warm water to cover
and let sit until soft, about 15 minutes. Drain.
Combine broth pepper, garlic, ginger, lemon zest,
lime zest, lemon juice and 3 tablespoon fish
sauce in a medium saucepan. Season with salt.
Bring to a simmer, add noodles and cook 3 minutes more.
Using tongs, transfer noodles to a bowl
and cover with foil to keep warm.
Add mushrooms to broth; simmer 3 minutes more.
Add chicken and coconut milk and simmer,
stirring, until chicken is just cooked, about 3 minutes.
Stir in spinach until it begins to wilt, about 1 minute.
Add chopped cilantro and season with remaining
1 tablespoon fish sauce.

This Thai Chicken Coconut Soup is absolutely
delightful. It is full of wonderful flavors!

Saturday, February 16, 2008

Fish in Foil

Cooking fish in foil really seems to turn out well.
You can really take any fish and the seasoning of your
choice and cook it wrapped in foil and it will turn out great.
The foil helps lock in all the moisture and flavor while the fish cooks.

Rosemary, Lemon Salmon
I took my fish of choice: Salmon
and put a few dabs of oil, salt and pepper on it.
I chopped up a sprig or two of fresh rosemary
and sprinkled that over the fish.
I sliced a lemon and squeezed half of the lemon
over th fish and the other half I sliced thin and placed
the slices on the fish for the cooking.
Then into the oven it went.
I cooked it at 350 degrees for about 15 or 20 minutes.

The fish is so tender it just falls apart.

Nice light flavor!

I will be submitting this recipe to
which is being hosted by Erin at the Skinny Gourmet.

Wednesday, February 13, 2008

Kale, White Bean and Sausage Soup

I am sick!

It has really been going around
lately and I have been lucky to avoid it
for the most part but NO, not this time.
I think I need some soup!!

Kale, White Bean and Sausage Soup From Epicurious

1 lb dried white beans such as Great Northern, cannellini,

2 onions, coarsely chopped

2 tablespoons olive oil

4 garlic cloves, finely chopped

5 cups chicken broth
2 qt water

1 (3- by 2-inch) piece Parmigiano-Reggiano rind

2 teaspoons salt

1/2 teaspoon black pepper

1 bay leaf (not California)

1 teaspoon finely chopped fresh rosemary

1 lb smoked sausage such as kielbasa, sliced crosswise

1/4 inch thick 8 carrots

1 lb kale (preferably lacinato), leaves coarsely chopped

* I made a few changes to the following recipe. I used Canneli and White Beans but they were from a can so I did not need to follow the first set of preparation directions. I also added a sprinkle or two of Sage.

Preparation Cover beans with water by 2 inches in a pot and bring to a boil. Remove from heat and let stand, uncovered, 1 hour.

Drain beans in a colander and rinse.
Cook onions in oil in an 8-quart pot over moderately low heat, stirring occasionally, until softened, 4 to 5 minutes.

Add garlic and cook, stirring, 1 minute.

Add beans, broth, 1 quart water, cheese rind, salt, pepper,

bay leaf, and rosemary and simmer, uncovered,

until beans are just tender, about 50 minutes.
While soup is simmering, brown sausage in batches

in a heavy skillet over moderate heat, turning,

then transfer to paper towels to drain.
Stir carrots into soup and simmer 5 minutes.

Stir in kale, sausage, and remaining quart water and simmer,

uncovered, stirring occasionally, until kale is tender, 12 to 15 minutes.

Season soup with salt and pepper.

This is a hearty soup with the Kale and Sausage. The kale is great in flavor and texture. The carrots and onions add a slight sweetness.

I would definately make this again!

Friday, February 8, 2008

Quick and Easy

It has been a busy week.
My husband and I have not
had an evening where we have both
been home for dinner yet this week.

Last night I found myself opening
the refrigerator and trying to figure
out what in the world
I could throw together for just me!

Here is what I decided on...I am going to call it

BowTie Pasta with Asparagus and Cherry Tomato
in a not so light cream sauce.

1. I sauteed asparagus and cherry tomatoes in butter, garlic and basil.
2. Then I added heavy cream and a little vegetable broth.
3. I let this come to a boil and then turned down the temperature.
4. Next I added fresh parsley and grated parmesan cheese.

5. This wonderful little mixture was poured over bowtie noodles.

It made a great dinner for one!

Monday, February 4, 2008

Asparagus, Goat Cheese and Egg Sandwich

Valentines Day is right around the corner and I have
noticed that everyone is blogging about food that has
to do with the holiday. I was reading Mele Cotte
and decided to participate in her event,
Kitchen of Love and make
a recipe that contains a food aphrodisiac.

So, if we are going to cook recipes with aphrodisiacs
why not start off with one first thing in the morning.

Today I made an Asparagus, Goat Cheese and Egg
Sandwich for breakfast.

I started by making a super thin omlete.
Then I sautéed asparagus.
I sliced roasted red tomato
and chopped my goat cheese.

Real simple, because after I had all
my ingredients all I had to do is assemble
the sandwich.

The result:

Now, this is the way to start your day!

Friday, February 1, 2008

Roasted Cherry Tomatoes

Roasted Cherry Tomatoes
by Real Simple Magazine

2 pints cherry tomatoes object
3 garlic cloves, peeled and thinly sliced
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1/4 cup packed fresh basil leaves,

Heat oven to 400° F. Combine all the ingredients
except the basil in a roasting pan.

Roast for 20 minutes, stirring occasionally,
until the tomatoes are just bursting.

Carefully transfer the tomatoes to a bowl and set aside.
Place the roasting pan on the stove over medium heat
(or transfer the liquid to a small saucepan)
and reduce the liquid until slightly thickened, about 5 minutes.

Toss the tomatoes with the basil.
Drizzle some of the thickened balsamic sauce on each serving.

This is a great side dish. Every time I have made it people
have loved it! Lots of nice compliments.