Monday, January 30, 2012

Dijon braised brussels sprouts

These are my new favorite way to  eat.    Totally satisfying by themselves, and they're pretty.

Dijon-Braised Brussels Sprouts
Serves 4 as a side dish
1 pound brussels sprouts
1 tablespoon unsalted butter
1 tablespoon olive oil
Freshly ground black pepper
1/2 cup dry white wine
1 cup broth (chicken or vegetable)
2 to 3 shallots, peeled and thinly sliced
2 tablespoons heavy cream
1 tablespoon smooth dijon mustard (or more to taste)
2 tablespoons chopped flat-leaf parsley (optional)
Trim sprouts and halve lengthwise. In a large, heavy 12-inch skillet heat butter and oil over moderate heat. Arrange halved sprouts in skillet, cut sides down, in one layer. Sprinkle with salt and pepper, to taste. Cook sprouts, without turning until undersides are golden brown, about 5 minutes. [Updated to note: If your sprouts don't fit in one layer, don't fret! Brown them in batches, then add them all back to the pan, spreading them as flat as possible, before continuing with the shallots, wine, etc.]
Add the shallots, wine and stock and bring to a simmer. Once simmering, reduce the heat to medium-low (for a gentle simmer), cover the pot with a lid (foil works too, if your skillet lacks a lid) and cook the sprouts until they are tender can be pierced easily with the tip of a paring knife, about 15 to 20 minutes.
Remove the lid, and scoop out brussels. Add cream and simmer for two to three minutes, until slightly thickened. Whisk in mustard. Taste for seasoning, and adjust as necessary with more salt, pepper or Dijon. Pour sauce over brussels, sprinkle with parsley, if using, and serve immediately.

Honey whole wheat

I halved the recipe to make two loaves.

3 tbls yeast
4 cup really warm water
3/4 cup honey
10-11   cups freshly ground whole wheat (if using store bought decrease the amount of flour)
3 tsp of salt

combine first 3 ingredients and set for about 5 minutes. Then add flour, mix and add salt. Let it.  The dough should be VERY sticky. Let it rise for 15 minutes then kneed for 4 minutes.  Shape into  two bread pans and let it rise for 30 minutes.  Bake at 350 for 30 minutes.  Place a swallow pan of water underneath if you want to.    This definitly beats buying this bread for 4-5$ each.

Sunday, January 8, 2012

Macadamia halibut or Talipia

Ground macadamia nuts make a fabulous coating for mild halibut fillets baked in the oven and finished with chopped cilantro. Cod or other thick firm-fleshed whitefish may be substituted for the halibut.

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes


  • 1 cup all-purpose flour
  • 2 large eggs
  • 1/8 teaspoon cayenne pepper
  • 1/2 pound unsalted roasted macadamia nuts, very finely chopped
  • 1 pound fresh halibut, cut into 1/4-pound fillets
  • 1/4 cup (1/2 stick) unsalted butter, melted
  • 2 Tablespoons chopped fresh cilantro leaves, for garnish


Preheat the oven to 375 degrees F. Lightly butter a baking sheet.

Place the flour in a shallow bowl. In another shallow bowl, beat the eggs with the cayenne pepper. Place the chopped macadamia nuts in a third shallow bowl.

Dredge the halibut fillets in the flour, shaking off any excess. Dip them in the egg mixture and then dredge them in the ground nuts, being sure they are covered completely. Place the fillets on the prepared baking sheet, and drizzle each fillet with 1 tablespoon of the melted butter.

Bake in the center of the oven until just done, 10 to 15 minutes. (Test the edge of one of the fillets for doneness by probing it gently with the tines of a fork; if the flesh flakes easily, it is done.)

Garnish with fresh cilantro

Chocolate Caramel Cookies

1 pkg. Rolo's
1 box Devils Food Cake mix
2 eggs 
1/3 c. oil

Mix cake mix, oil, and eggs. Take a small ball of dough and form a ball around the rolo. (Only use enough dough to cover the rolo so it can spread through the cookie.)

Place on greased cookie sheet and bake at 350 for 7-8 minutes. Yields about 3 dozen.

Sprinkle with powdered sugar, if desired.

found at

Sloppy Joes

Pork roast
barbecue sauce
12 oz can of root beer.

Make rolls with roll recipe

Put a average sized pork roast in the crock pot with a can of root beer.  Cook on High for 6 hours.  Take out and shred pork.  Mix with your favorite barbecue sauce until desired consistency.