Heat pan on medium high heat with a 1 tablespoon of olive oil. Dice your oninon and cook until tender. Add your ham or bacon. Cook for 5 minutes on medium low heat. Drain one can of peas and pour both cans into the pot. Simmer for 20 minutes or until liquid has become slightly thick.
Looking back to when I was a child, I thought brussels sprouts smelled and tasted awful. It was not until the last few years that I have even thought about trying them again. Then I did. Thinly sliced sprouts sautéed in a little olive oil with garlic and lemon. Wow, they really tasted great and did not really know why I thought I did not like them. Brussels sprouts remind me and taste like little cabbage. Even sautéed they can be dry. Today while a roast was in the crock pot, I opened the refrigerator to see what else I would make for dinner. I had a bag of sprouts I had bought some time ago and knew I needed to use them soon. Thinking of how to make them interesting I saw a recipe for au gratin potatoes. Alas, there it was, brussels sprout gratin.
They were awesome. Creamy and cheesy, slightly undercooked with a slight crunch, with just the right amount of salt and pepper. It was easy to make and made a wonderful side to the slow simmered pot roast. So the next time you want to try something different, buy a pound of sprouts and get cooking!
1 lb Brussels sprouts, trimmed
3 tablespoons butter
3 tablespoons unbleached all-purpose flour
2 cups milk, at room temperature
salt and freshly cracked black pepper
6 ounces Gruyere, Gouda or Mozzarella
6 ounces parmesan cheese, about 1 1/2 cups
Preheat oven to 400 degrees F.
Bring a large pot of salted water to a boil over medium heat. Add the Brussels sprouts and cook for 5 to 7 minutes, until bright green and beginning to soften. Remove the sprouts to cool.
Make the sauce by melting the butter and flour together in a saucepan over medium heat. Cook, stirring, until smooth and bubbling, about 1 minute; slowly whisk in milk and continue to cook, whisking frequently, until thick and creamy, 3 to 4 minutes. Season the sauce well with salt and heavily with pepper.
Halve the Brussels sprouts through the core and put them in an even layer in a 2 quart baking dish. Pour the sauce over the sprouts and sprinkle the cheese evenly over the top. Bake in the center of the oven for 15 to 20 minutes until the top is golden and bubbling.
Over medium heat, melt 2 tablespoons of butter and 1 tablespoon oil in large pot. Saute onion and garlic. Add venison and cook completely. Drain excess fat and return to pot. Add the remaining ingredients and cook over medium heat until vegetables are tender. Salt and pepper to taste. Before serving, mix 1 tablespoon of corn starch 2 tablespoons of cool water. Slowly stir into soup until desired thickness is reached. Serve with crusty bread.
Heat a frying pan over medium heat. Add the cloves, star anise, and cinnamon stick and toast until fragrant, about 3-4 minutes. Put the spices into a bowl and set aside.
1 quart chicken stock plus two cups water
1 bunch green onions (green top parts only) chopped
1 teaspoon finely chopped ginger
1 tablespoon brown sugar, or more to taste
1 tablespoon fish sauce, or more to taste (optional)
2 cup sea weed or kale, chopped into bite-sized pieces
2 large grilled chicken breasts, shredded
1 orange or yellow bell pepper, sliced thin
2 cups sliced mushrooms
4 oz vermicelli or thin rice noodles
2 tablespoon cilantro, chopped- for garnish (optional)
1/4 teaspoon ground cumin
1/4 teaspoon minced garlic
2 tablespoons rice wine vinegar
1/8 teaspoon red pepper flakes (optional)
1 tablespoon chopped green onions (white parts only), minced- for garnish (optional)
1/2 lime, cut into wedges
salt and pepper to taste
In a large pot, add the toasted spices and all ingredients except chicken, sea weed/kale, mushrooms and bell peppers and bring to a boil. Reduce the heat to medium-low and let simmer for 20 minutes.
Taste the broth and add more sugar or fish sauce, if needed. Strain the broth and discard the solids. Add the sea weed or kale, mushrooms and bell peppers and cook for 1-2 more minutes. Remove from heat.
Add the shredded chicken and the vermicelli. Allow to sit for a few minutes while the noodles soften. Ladle the broth into bowls. Divide the kale, shredded chicken, peppers and the noodles evenly into each bowl. Sprinkle on the garnishes. Squeeze lime juice to taste over the top of your bowl before eating.
Heat a sautée pan and toast the spices/herbs for a minute. Cool and grind in a spice grinder or food processor. Wipe out the sautée pan and add shortening to the pan and toast the sesame seeds for 3 minutes. Cook the nuts separately in the same method. Let the nuts and seeds cool and grind in a food processor.
Heat the red wine and place the chopped fruit in the liquid. Allow to simmer for 20 minutes. Add a small amount of shortening to the pan and add the sliced plantain then sautée for 3 minutes on each side. In a separate pan, dry sautée the chiles then soak for 15 minutes in hot water.
Place the plantain and dried fruit into food processor and make a paste. Reserve. Working in convenient batches in blender, add the drained chiles and seeds with the chicken stock and puree. Push this chile mixture through a sieve or china cap. Discard the remainder.
Place tortillas on baking sheet and place in the oven. Bake on 350 until tortillas are brittle to the touch.
Now you have 4 different mixtures – NUTS, FRUITS, CHILES AND SPICES
In a large stock pot roast the garlic, onions and tomatoes with tomato paste. Cool and blend. Combine all the purees with the spices and heat. When it is simmering, add the chocolate and crumbled tortilla then cook for 30 minutes.
In a large mixing bowl, whip shortening until it is light and fluffy. Beat in the Masa, salt, cumin and baking powder.
Gradually add the chicken stock to form a moist soft dough. crumble in the goat cheese and let stand for 15 minutes. Adjust the moisture if needed.
Soak corn husks for at least one hour or use parchment squares. Spread evenly, 1/3 cup of mix into center of corn husks. Fold into thirds then fold ends over to secure
Steam for about one hour in a bamboo steamer or on stove top.
Mix together all ingredients in a large bowl, except the bacon and cheese. Place in large pan or casserole dish. Bake at 375 degrees for 25-30 minutes. Remove from oven and cover with cheese, then top with bacon. Serve after cheese melts.