When Alex and I were picking up our Christmas tree, the farm had Brussels sprouts on the stalk for $1.99. Less than a dollar a foot, these things were huge and looked so yummy I had to buy one! Mom sent over this recipe and I served a dish at both Christmas Eve dinner and on Christmas day.
This recipe comes from the Christian Science Monitor and aims to introduce non-Brussels sprouts eaters to something new. Unlike the article, even this didn't win everyone over: Alex still isn't a fan, but he did try one! So I'll count this as half a victory. And for those who do like Brussels sprouts, this is a great way to serve them!
1 lb. (4 c) Brussles sprouts, trimmed, halved or quartered
1 T olive oil
Salt and pepper, to taste
1/2 c chopped walnuts
1/2 c dried figs, diced
1/2 c vegetable broth
1/4 c maple syrup
1. Preheat oven to 400 degrees F. Line a baking pan with parchment paper or alumnium foil.
2. Toss halved Brussels sprouts with olive oil, salt, pepper, and walnuts. Spread into baking pan and roast for 15-20 minutes until tender and edges just begin to brown.
3. Meanwhile, combine figs and broth on the stove top and bring to a boil. Simmer until reduced. Add maple syrup and reduce again until mixture thickens.
4. Pour over roasted Brussels sprouts. Serve immediately.
The original recipe calls for Parmesan cheese as well, but it's really not necessary. I had all intentions of adding the cheese both times before serving, but by the time I remembered everyone was contently munching away on the sprouts without Parmesan.
Monday, December 26, 2011
Corn Pudding
This is a recipe from Animal, Vegetable, Miracle, a book by Barbara Kingsolver (and family). Martha let me borrow this book last year and I finally got around to reading it this fall. Fantastic book on one family's journey to only eat locally for one full year; I highly recommend it. In particular, this recipe for a "holiday corn pudding a nine-year-old can make" stood out for me and was both a hit at our family Thanksgiving and Christmas dinners. Incredibly easy and tasty. Enjoy!
3 c corn kernels
2 eggs, beaten
1 c milk
1 c grated Gouda cheese
2 T parsley (dried)
1 T marjoram (dried)
Salt and pepper to taste
1. Preheat oven to 350 degrees F.
2. Combine ingredients and pour into greased baking dish. Bake 45
minutes or until top is puffy and golden.
If you don't have marjoram or can't find it in store, sub 1/2 tablespoon oregano. Also, each time I've made this it's never been done in 45 minutes, more like an hour or a little more. Although that might be because I don't typically measure the cheese, I just add what I think looks like a cup and then a little more. It's amazingly cheese-y. ;)
3 c corn kernels
2 eggs, beaten
1 c milk
1 c grated Gouda cheese
2 T parsley (dried)
1 T marjoram (dried)
Salt and pepper to taste
1. Preheat oven to 350 degrees F.
2. Combine ingredients and pour into greased baking dish. Bake 45
minutes or until top is puffy and golden.
If you don't have marjoram or can't find it in store, sub 1/2 tablespoon oregano. Also, each time I've made this it's never been done in 45 minutes, more like an hour or a little more. Although that might be because I don't typically measure the cheese, I just add what I think looks like a cup and then a little more. It's amazingly cheese-y. ;)
Wednesday, December 21, 2011
Super Fudge
This is the fudge recipe I've been using for awhile now, it's fantastic!
4 1/2 c sugar
12 oz. can evaporated milk
1 c (2 sticks) butter
18 oz. chocolate chips
7 1/2 oz. fluff
1 t vanilla
1. Mix sugar, evaporated milk and butter in large pot. Bring to a hard boil, and stir constantly for 8 minutes.*
2. Remove from heat and add chocolate chips, fluff and vanilla.
3. Blend* and quickly pour fudge into a 9x11 pan to set.**
*These are parts where this super fudge becomes a two-person job for me. I typically do all the measuring and pouring and Alex will do the stirring and blending. It's tiring to do by yourself, but not impossible.
**I pour half then add a layer of mini marshmallows and then pour the rest. You have to wait a minute otherwise the marshmallows will melt and you'll see the fudge wants to set right away, so while you're waiting, stir the remaining in the pot to keep it from setting.
You can also pour two 9x11 pans with the first layer, add marshmallows (or nuts!) and make another batch of a different fudge for the top. We like peanut butter & chocolate layered. You can use any chips you want for the chocolate chips called for in the recipe: peanut butter chips, butterscotch, dark chocolate... etc. I also cut the sugar down a bit if using anything other then chocolate chips since they're already so sweet, to 3 1/2 cups or 4 cups. Can be made in any pans too: I use those little foil ones and give as gifts. Enjoy!
EDIT: We recently made these with 10 oz. Reeses' chips and 8 oz. chocolate chips. It turned out absolutely fantastic, a definite favorite we'll be making again!
4 1/2 c sugar
12 oz. can evaporated milk
1 c (2 sticks) butter
18 oz. chocolate chips
7 1/2 oz. fluff
1 t vanilla
1. Mix sugar, evaporated milk and butter in large pot. Bring to a hard boil, and stir constantly for 8 minutes.*
2. Remove from heat and add chocolate chips, fluff and vanilla.
3. Blend* and quickly pour fudge into a 9x11 pan to set.**
*These are parts where this super fudge becomes a two-person job for me. I typically do all the measuring and pouring and Alex will do the stirring and blending. It's tiring to do by yourself, but not impossible.
**I pour half then add a layer of mini marshmallows and then pour the rest. You have to wait a minute otherwise the marshmallows will melt and you'll see the fudge wants to set right away, so while you're waiting, stir the remaining in the pot to keep it from setting.
You can also pour two 9x11 pans with the first layer, add marshmallows (or nuts!) and make another batch of a different fudge for the top. We like peanut butter & chocolate layered. You can use any chips you want for the chocolate chips called for in the recipe: peanut butter chips, butterscotch, dark chocolate... etc. I also cut the sugar down a bit if using anything other then chocolate chips since they're already so sweet, to 3 1/2 cups or 4 cups. Can be made in any pans too: I use those little foil ones and give as gifts. Enjoy!
EDIT: We recently made these with 10 oz. Reeses' chips and 8 oz. chocolate chips. It turned out absolutely fantastic, a definite favorite we'll be making again!
Thursday, December 15, 2011
Honey Baked Chicken Drumsticks
I’ve made this recipe a couple times and it’s always better when you leave the skin on the drumsticks: it ends up being crispier. You may also use chicken wings or thighs. Alex and I have gotten in the habit* of breaking down a whole organic chicken and this is a great way to use all the “non-breast” pieces. Enjoy!
2 lbs chicken drumsticks
2 T butter
2 T olive oil
1/2 c flour
1 1/2 t seasoned salt blend
1/3 c honey
1/4 c brown sugar
4 T lemon juice
2 t soy sauce
1. Preheat oven to 350 degrees F.
2. Wash chicken and pat dry. Toss in a food storage bag with the flour and seasoned salt.
3. Melt butter with olive oil; pour into an 11″ x 7″ baking dish. Arrange chicken in the baking dish, turning to coat with the butter mixture. Bake for 30 minutes, turning halfway through.
4. Meanwhile, in a saucepan, heat honey, brown sugar, lemon juice, and soy sauce, stirring to blend.
5. After 30 minutes, pour the honey mixture over the chicken pieces and return to the oven. Bake for 30 to 40 minutes longer, turning the chicken pieces every 10 to 15 minutes until golden and skin is crispy.
* When I say “gotten in the habit” I mean we’ve done this a handful of times: we really don’t eat meat much these days. So when we do, it’s high quality, local, free range, organic. Yeah, there’s a long list of criteria, which is why we don’t eat it often. But being winter, we’ll likely have more meat in the near future. This is just perfectly okay with Alex (and probably Tula too, although she prefers sugar cookies right now…).
2 lbs chicken drumsticks
2 T butter
2 T olive oil
1/2 c flour
1 1/2 t seasoned salt blend
1/3 c honey
1/4 c brown sugar
4 T lemon juice
2 t soy sauce
1. Preheat oven to 350 degrees F.
2. Wash chicken and pat dry. Toss in a food storage bag with the flour and seasoned salt.
3. Melt butter with olive oil; pour into an 11″ x 7″ baking dish. Arrange chicken in the baking dish, turning to coat with the butter mixture. Bake for 30 minutes, turning halfway through.
4. Meanwhile, in a saucepan, heat honey, brown sugar, lemon juice, and soy sauce, stirring to blend.
5. After 30 minutes, pour the honey mixture over the chicken pieces and return to the oven. Bake for 30 to 40 minutes longer, turning the chicken pieces every 10 to 15 minutes until golden and skin is crispy.
* When I say “gotten in the habit” I mean we’ve done this a handful of times: we really don’t eat meat much these days. So when we do, it’s high quality, local, free range, organic. Yeah, there’s a long list of criteria, which is why we don’t eat it often. But being winter, we’ll likely have more meat in the near future. This is just perfectly okay with Alex (and probably Tula too, although she prefers sugar cookies right now…).
Tuesday, December 13, 2011
What's Cooking Uncle Sam?
Yesterday, Alex and I returned from a long weekend spent in Washington DC with good friends, Scuba Steve and Nula. We made plans to visit DC after I heard about an exhibit at the National Archives entitled "What's Cooking Uncle Sam?", the government's effect on the American diet. Over the past year I've been incredibly interested in food policy and regulations concerning the food that ends up on our tables. It was exciting that this exhibit appears at a time when I'm most interested in knowing more. And the exhibit did not disappoint.
The exhibit was an informative walk-through featuring legislation and food marketing and their effects on the American diet. It began with farming and how we came to farm the varieties we do today; then moved onto industrialization and the new food products this was able to bring us (like ketchup). It talked about the evolution of the food pyramid, including guides for moms how to cook by the government regulations (and on different budgets): promoting variety and essential nutrients. The exhibit showed different company and government marketing used throughout WWI and WWII dealing with shortages and trying to entice the public to eat less processed food (so it could go to the troops) and grow "freedom gardens" (even in cities). They government even handed out seeds to promote diversity, giving out recipes and instructions what to do with new varieties of food. The exhibit ended around the 1950's with how the government was influencing school cafeterias [and when big business takes over influencing what ends up on our tables]. (The exhibit was sponsored by Mars, Inc. who makes M&Ms, Wringley's gum, and Uncle Ben's rice, among other things.)
I think one of the most interesting points was how the modern American plate literally looks: We don't like our food touching. This started in the 40's with WWII and how the troops were fed. Nutritionists determined the optimal menu (about 3,000 calories a day) and served meals separated trays, a place for each item: protein, vegetable, starch, etc. When the soldiers returned home, this is what they expected from their wives. And that is why even today, many Americans don't like their food touching. I always make fun of Alex for this. I'm a big fan of soups and stews where it's a one-dish meal and could care less if my vegetables are served over the starch. Alex, like most typical Americans, does not. It's interesting to know the origin of this now.
The rest of our time in DC was fantastic as well. We started with a trip to the Spy Museum, a must see if you haven't been. It's really well done and has displays and interactive material that appeal to all ages. It covers the whole history of spy from early humans to modern day. When you first arrive you have to memorize an identity and there are two checkpoints within the museum where you can test your knowledge of your adopted identity. That was also a fun part. (I failed my mission in the end, Alex didn't.)
We also have a lot of friends (and some family) in DC, so we had a lot of lunch and dinner dates while we were in town. DC really isn't too far for us, and it was great to see everyone we met with, including Alex's cousin, Henry, and his girlfriend Kathy, who are fairly new DC residents.
Of course we stopped at most of the major tourist areas: the White House, the Washington Monument, Lincoln memorial, etc. And we visited two Smithsonians: the Air and Space museum and the museum of Natural History. We grabbed some virtual geocaches while in DC as well.
Overall, it was a fantastic long weekend with great friends and lots of awesome things to see. I really like DC, it's a clean city that's pretty easy to navigate. Definitely wouldn't mind going back anytime soon. There's so much we didn't get to see! =)
The exhibit was an informative walk-through featuring legislation and food marketing and their effects on the American diet. It began with farming and how we came to farm the varieties we do today; then moved onto industrialization and the new food products this was able to bring us (like ketchup). It talked about the evolution of the food pyramid, including guides for moms how to cook by the government regulations (and on different budgets): promoting variety and essential nutrients. The exhibit showed different company and government marketing used throughout WWI and WWII dealing with shortages and trying to entice the public to eat less processed food (so it could go to the troops) and grow "freedom gardens" (even in cities). They government even handed out seeds to promote diversity, giving out recipes and instructions what to do with new varieties of food. The exhibit ended around the 1950's with how the government was influencing school cafeterias [and when big business takes over influencing what ends up on our tables]. (The exhibit was sponsored by Mars, Inc. who makes M&Ms, Wringley's gum, and Uncle Ben's rice, among other things.)
I think one of the most interesting points was how the modern American plate literally looks: We don't like our food touching. This started in the 40's with WWII and how the troops were fed. Nutritionists determined the optimal menu (about 3,000 calories a day) and served meals separated trays, a place for each item: protein, vegetable, starch, etc. When the soldiers returned home, this is what they expected from their wives. And that is why even today, many Americans don't like their food touching. I always make fun of Alex for this. I'm a big fan of soups and stews where it's a one-dish meal and could care less if my vegetables are served over the starch. Alex, like most typical Americans, does not. It's interesting to know the origin of this now.
The rest of our time in DC was fantastic as well. We started with a trip to the Spy Museum, a must see if you haven't been. It's really well done and has displays and interactive material that appeal to all ages. It covers the whole history of spy from early humans to modern day. When you first arrive you have to memorize an identity and there are two checkpoints within the museum where you can test your knowledge of your adopted identity. That was also a fun part. (I failed my mission in the end, Alex didn't.)
We also have a lot of friends (and some family) in DC, so we had a lot of lunch and dinner dates while we were in town. DC really isn't too far for us, and it was great to see everyone we met with, including Alex's cousin, Henry, and his girlfriend Kathy, who are fairly new DC residents.
Of course we stopped at most of the major tourist areas: the White House, the Washington Monument, Lincoln memorial, etc. And we visited two Smithsonians: the Air and Space museum and the museum of Natural History. We grabbed some virtual geocaches while in DC as well.
Overall, it was a fantastic long weekend with great friends and lots of awesome things to see. I really like DC, it's a clean city that's pretty easy to navigate. Definitely wouldn't mind going back anytime soon. There's so much we didn't get to see! =)
Thursday, December 8, 2011
Schneeflöckchen/Snowflake Cookies
Mom, Kate and I have been baking Christmas cookies together as long as I can remember. My favorites were always ones called Snowflakes (Schneeflöckchen in German), so it was my duty each year to bake the Snowflakes. Mom and I had our baking day last Monday and not even two weeks later, Alex and I have polished off quite a bit of them, including all of the Snowflakes. So I made more. I misplaced my recipe from mom, but a quick Google search resulted in this awesome blog: Islaborg. This is a little different from the recipe mom has since her schooling and the yield is slightly lower, but the taste is perfect. Islaborg does a good job explaining why they're called Snowflakes: not because of their looks, but because of their melt-in-your-mouth quality. These cookies truly are addicting- enjoy!
1/2 c flour
1 1/4 c cornstarch
1/2 c + 1 t powdered sugar
3/4 c butter, softened
1 t vanilla sugar (or 1/4 t extract)*
1. Combine sugar, butter and vanilla to a slightly fluffy paste.
2. Sift in flour and cornstarch and and knead to a smooth dough.
3. Wrap the dough in tinfoil and let it rest in the fridge for about 30 minutes.
4. Preheat oven to 350 degrees F. Lightly grease a baking sheet or place a sheet of baking paper on it.
5. Take the dough out, unwrap and use approximately 1 tbs of dough to form a small ball, place on baking sheet and continue with the rest of dough until you've filled the baking sheet. These cookies will spread a little when they bake, so leave some room in between cookies.
6. Use a fork dipped in powdered sugar to flatten the cookies, this will create a pattern that is characteristic for Snowflake cookies.
7. Bake for 12-15 minutes. Make sure they don't brown, they're supposed to be white and somewhat flaky.
8. Let cool and store in an airtight container in a cool place.
*Cookies are supposed to be white, using vanilla extract over vanilla sugar will slightly color the cookies.
1/2 c flour
1 1/4 c cornstarch
1/2 c + 1 t powdered sugar
3/4 c butter, softened
1 t vanilla sugar (or 1/4 t extract)*
1. Combine sugar, butter and vanilla to a slightly fluffy paste.
2. Sift in flour and cornstarch and and knead to a smooth dough.
3. Wrap the dough in tinfoil and let it rest in the fridge for about 30 minutes.
4. Preheat oven to 350 degrees F. Lightly grease a baking sheet or place a sheet of baking paper on it.
5. Take the dough out, unwrap and use approximately 1 tbs of dough to form a small ball, place on baking sheet and continue with the rest of dough until you've filled the baking sheet. These cookies will spread a little when they bake, so leave some room in between cookies.
6. Use a fork dipped in powdered sugar to flatten the cookies, this will create a pattern that is characteristic for Snowflake cookies.
7. Bake for 12-15 minutes. Make sure they don't brown, they're supposed to be white and somewhat flaky.
8. Let cool and store in an airtight container in a cool place.
*Cookies are supposed to be white, using vanilla extract over vanilla sugar will slightly color the cookies.
Subscribe to:
Posts (Atom)