Brussels Sprouts, Black Beans, and Carrots

This was a quick and easy supper.

  • ½ tsp anise seed
  • 2 tsp olive oil
  • 2 small carrots, peeled and cut into coins
  • 8 oz. Brussels sprouts, cut off the end and then halve or quarter depending on the size so they are all the same size.
  • 1 can black beans, thoroughly rinsed with water
  • juice of ½ fresh lemon
  • salt and pepper

Heat a cast iron skillet over medium heat. Add anise seed until the aroma fills the room. Add carrots and salt and pepper. Sauté for about two minutes. Add Brussels sprouts and cook until warmed through. Be sure you don’t overcook to the point they are softened. Add black beans, rinse thoroughly so the juice from the can does not color the veggies. Add salt and pepper. When they are warmed through, squeeze fresh lemong juice and cover for 1 minute.

I love the flavor of anise and vegetables. It really does not taste like licorice. It marries vegetables perfectly. The black beans adds a bit of protein to balance the dish and give it the carbs that really make it satisfying.

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Brussels Sprouts & Radish Salad with Candied Almonds

Yesterday volunteers spent a couple hours in the rain to distribute fresh produce to local residents. A project of the Oregon Food Bank, Harvest Share is open to everyone in the area. All they ask is your zip code and how many are in your household and if you have been there before. Food banks are dominated by nonperishable foods, lots of carbs, canned food, and frozen food. There’s very little fresh produce, so Harvest Share which is all about fresh produce is a wonderful option.

However, Harvest Share gives a lot of a few items, like about ten pounds of radishes and 6 pounds of Brussels Sprouts. Hmmm, time to think outside the box. I found a recipe by Jeremy Fox featured by Martha Stewart who has never released a bad recipe, but I didn’t have celery hearts, almond oil, or even an assortment of different radishes. It did sound like a good place to start, though. I like nutmeg with Brussels sprouts and I thought it would work with this recipe with a few alterations. Of course, I cut it in half as well to make it a single salad entree.

Make the garnish first because it must be cooled down first.

Garnish:

  • 2 TBSP sliced almonds
  • 1 TBSP sugar

Toss these in a skillet over medium-high heat and cook, shaking the pan so the sugar gets over all sides of the almond slices and cook until the sugar caramelizes. Removed quickly so it does not burn and let cool on some parchment paper. Break it up on the salad when it is cooled.

Salad:

In a cast iron skillet over medium heat, heat some freshly grated nutmeg until you smell its aroma. Add the butter and let it melt before adding the garlic. Cook about two minutes, softening the garlic.

The Brussels sprouts need to be broken down for salad. Cut off the ends and then cut away quarters from the center, discarding the core. Break it up with your fingers into leaves. Add to the garlic and butter and cook, stirring so all the Brussels sprouts are coated and let cook until warm, but not limp. Squeeze the fresh lemon juice and stir it in and transfer to your salad bowl.

Put the sliced radishes on top and then add the candied almonds.

  • ¼ tsp freshly grated nutmeg
  • 1 TBSP butter
  • 1 clove garlic, finely minced
  • Salt and pepper
  • 8 oz. Brussels sprouts, broken down into leaves.
  • 4 radishes, cleaned and sliced thin
  • 1/2 fresh lemon, squeezed

The salad is delicious. There is something luscious about mixing savory and sweet, the garlic, the lemon, the candied almonds. It also has a lovely mix of textures, the tender leaves, the crunchy radish, and the crispy almonds. You could use a nut oil or olive oil instead of butter for a vegan option, but it would lose the richness of butter and garlic and lemon coming together in mouth-watering dressing.

Yum!

Lemon Seed Bread

Lemon Seed Bread

Preheat oven to 325° F.

Grease a bread pan, I just used the wrapper off the butter I used in the recipe.

Cream together butter and sugar.

  • 1/2 cup butter, softened
  • 3/4 cup white sugar
  • Zest from one lemon

Add

  • 1 egg
  • 1/2 cup milk

Mix together:

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 tsp salt
  • 2 tablespoon caraway seed

Add to the liquid ingredients. This is a thick batter, almost like a cookie batter.

Put in the bread pan and bake for 30 – 40 minutes, until knife comes out dry.

Very tart and tasty. I love caraway seeds. This is a lovely old-fashioned pastry.

 

Breakfast Tostada with Kale, Eggs, and Lemon

This took less than five minutes to make. I heated two pans on the stove, one set at about 4/10 and the other at 6/10 on the heat dial, a low and a high medium. In the low medium, I added no oil at all. I put about 1/4 of a small onion cut in thin slices and about 1 cup of chopped kale, chopped up. I added a bit of salt and pepper and a few red pepper flakes. I squeezed the juice from half a lemon on it and let it cook. I did not want it to get overly cooked, just warmed.

When the kale was about half done, I melted 1/4 tsp of butter in the other pan and cracked an egg in the melted butter. I added salt and pepper, and let it cook for a minute.

I put the tostada on a plate, spooned the kale and onions on the tostada, then I flipped the egg for a few seconds and placed the egg on top of the kale. When eating, I broke the yolk right away so it blended with the kale and onions. The kale alone tastes too strongly of the lemon juice until you mix the egg yolk…and then it’s a perfect lemony sauce .

This is a pleasant mix of textures, soft creamy eggs, crunchy tostada and soft, but still toothsome veggies. The egg yolk and lemon are a light and creamy sauce for the salty tostada and the sharp onions and slightly bitter kale. It’s fast, easy, and delicious.

Breakfast Smörgås – Open-Faced Breakfast Sandwich


I really love a good open-faced sandwich, I suppose it’s my Swedish heritage and the tradition of smörgås. Two slices usually seems like too much bread, unless I use so much filling it’s unwieldy. I also have the Swedish yen for rye bread over all others. WinCo had fresh rye bread on sale for just $1.78 a loaf the other day. Who could resist?

Ingredients

  • 2 slices of rye bread with butter
  • Havarti Cheese sliced thinly
  • 1 tsp of reserved bacon fat
  • 2 tsp olive oil
  • 1 clove garlic
  • 3 oz breakfast sausage
  • 2 TBSP yellow onion
  • 1 mushroom
  • 8 grape tomatoes or cherry tomatoes
  • red pepper flakes
  • 2 TBSP fresh fennel tops
  • 1 TBSP lemon juice

So, I put 1 tsp of saved bacon fat but you could use butter or olive oil in a small skillet on medium heat and added 2 TBSP of chopped onion, salt, and pepper and cooked until tender.

Meanwhile I removed the casing from 3 breakfast sausage links, but you could just measure out 3 ounces of breakfast sausage if you don’t buy it in links. I added the sausage, breaking it up into small pieces with a fork.

While the sausage was cooking, I sliced one mushroom in very thin slices.

I put a griddle on and started heating it to medium.

I put a small sauce pan on and heated to medium high with 2 tsp of olive oil. I added one clove of garlic (minced), shook in a few red pepper flakes and tossed in 8 whole grape tomatoes. I want the tomatoes to blacken a bit, so I shake them only to keep them from burning.

On the griddle, I laid down two slices of rye bread, buttered on one side and placed buttered side down. I sliced very thin slices of Havarti cheese and placed on both slices to melt while the bread toasted.

I chopped 2 TBSP of fresh fennel fronds and tossed into the sausage and mushrooms.  I cooked some fennel the other night and saved the tops knowing they are a delicious addition to anything with tomatoes.

I cut the top fifth off a fresh lemon and squeezed about 1 TBSP of lemon juice into the tomatoes, stirred and added the tomato sauce to the pan with the sausage, mushrooms and fennel.

Meanwhile, I poached 2 eggs in the microwave, breaking each into a tbsp of water in a plastic egg poacher. Poaching takes about 40 seconds for 2 eggs.

Everything should be ready together. I spread the sausage, mushroom, and tomato blend on top of both slices of bread. Then placed one egg on each slice.

 

Sandwich Slaw

I love slaw on my sandwiches. I love the freshness it brings, the crunch, the tang of vinegar. It is what really makes a sandwich. I generally just throw a few things together without hard and fast rules. There is no wrong way to make a slaw, but this slaw is kind of perfect. I use seasoned rice vinegar which is one of my favorite things.

I cut about 1/3 of a small head of cabbage into thin strips and then chopped the opposite direction for a finely shredded chop. This gave me four cups of cabbage that I put in a big colander. I sprinkled with a teaspoon of salt and let it sit, the salt bringing out the liquid, for several hours. (Actually, I left it overnight.)

The next day, I squeezed the liquid out of the cabbage, put it in a bowl and added

  • 1 cup of chopped yellow onions
  • 2 carrots, peeled and grated
  • 2 cups of chopped cilantro
  • zest from 1 lemon

I mixed these together. Then I squeezed the lemon and added the juice with an equal amount of seasoned rice vinegar, some pepper, and 1 TBSP of olive oil. It should have enough salt from the salting the night before. Season it to your taste.

I know the usual ratio in dressing is 2:1 oil to vinegar and this is the opposite, but this makes it tangy. It doesn’t exactly pickle the slaw, but it gives it a light, bright, zing that I want.

This makes enough for six sandwiches, more or less, depending on how much you like to use. I use this with bacon, sausage, or in this example, pulled pork. It makes a perfect sandwich or on a tostada shell, a delightful, fresh tostada.

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English Muffin Breakfast Sandwiches

One of my favorite things about English Muffins is that they are the perfect size to hold one egg in a sandwich. An easy breakfast can be made by toasting an English Muffin and cooking an egg your favorite way. For me, I like a fried egg best, so that’s what I make. But what about adding a little extra to your sandwich. In the sandwich I made yesterday, I put some butter down on a medium cast iron skillet. I cooked my egg in the center, on one side, I cooked a small handful of spinach. On the other side, I toasted the English muffin, melting some thinly sliced Havarti cheese on it. Put the muffins on first, then the egg, then the spinach. To keep the egg from spreading out too far, I put it in a metal one cup measuring cup and  flip it on the griddle, leaving the cup in place. It holds the egg in place pretty well. You can also cut both ends off a can of tuna or cat food, and use it as a shaper to keep the size right.  The creamy Havarti is a perfect complement to the umami of the spinach.

This morning I made another sandwich. I started with the tomatoes first. I put 8 grape tomatoes in a small pan on medium. I did not add oil at first because I wanted a bit of char….it deepens the flavor and I always like a little char anyway. Meanwhile I heated my skillet for the egg, melting some butter in the center where I would cook it. When the first tomato burst, I put the egg on to cook with a dash of salt and pepper, put the English muffin in the toaster. Then I started to finish the tomato sauce. I added 2 tsp of olive oil, 1/4 tsp of red pepper flakes, salt, pepper, and then zested some lemon on top. When the muffin was done, I flipped the egg to cook the other side slightly, put it on the muffin. I then squeezed about 1 TBSP of lemon juice on the tomatoes and stirred. I spooned the cooked tomatoes on the other side of the muffin. It was delicious. The tomato sauce is rich in flavor, sweet with some heat and tartness and of course, the over easy egg added a creamy richness. Yum!

Roasted Radishes and Carrots with Lemon Dill Sauce

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I had far too many radishes from the food bank, so I decided to try roasting them. As you can see they are huge radishes so are relatively mild.

I scrubbed them with a wire brush because the dirt was ground in. It took a lot of work to clean them, but it was worth it. I cut them into halves or quarters depending on their size. I wanted to get them all about 1.5 inches or so. I peeled and cut the carrots to the same size.

This is about eight radishes and 4 carrots cleaned and cut to size.

Preheat oven to 450°. I use paella pan for roasting vegetables. You can use a cookie sheet, bar pan, anything that is on the shallow side. I tossed the radishes and carrots in olive oil and sprinkled with kosher salt. I roasted them until they began to caramelize.

To make the sauce, I heated 1 TBSP butter and 1 TBSP of flour in a sauce pan, stirring over medium low heat for about four minutes until the flour is completely cooked, but not browned. I then added 1 cup of milk. I had low fat milk on hand, so that’s what I used. I stirred until smooth, adding the zest and juice from one lemon and a bit of dill weed. I used a bit more dill weed than I intended because the bag slipped. It was still delicious.

The contrast between the piquant radishes and the sweet carrots with the creamy sauce was delicious. This made four servings.

 

 

Fruit Fusion Gumbo

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I asked friends to suggest names for this one. It’s a delicious fruit salad made with plums and cucumber which are botanically a fruit.

So I cut up a cucumber and 3 plums. There were two different kinds of plums, hence the different colors. I chopped up about 2 TBSP of yellow onion. Dumped them all in a plastic container and then made a dressing.

Dressing: Mix together. Buckwheat honey takes a long time to mix in but keep at it, it will dissolve. You can add more vinegar if you like. There is no olive oil or anything so it’s not a vinaigrette. It just seems to me that the juices in the fruit really do not need oil. Pour the dressing on the fruit. Put the lid on the bowl and shake it up. Refrigerate  for an hour or so and it will be delicious.

  • Zest and juice of one lemon
  • 1/2 tsp of chile powder
  • 2 tsp of mustard
  • 2 tsp of buckwheat honey and
  • rice vinegar, about 1/4 cup

 

This made 6 servings. There are things that get better and better the longer they sit, so making a single serving would be silly.

Fresh Asparagus Salad 2.0

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I thought it might be interesting to remake my favorite salad with Tajín instead of salt and pepper. It was a brilliant move, making an old and frequentI w favorite new again.

I was set to make a fresh asparagus salad again when I recalled a friend’s recent Facebook post sharing 23 Things You’ll Definitely Find in Every Mexican Household.  I don’t have all that many of the items, but I do have Tajín, a delicious spice blend of dried limes, Mexican chiles and sea salt. It’s delicious on fresh jicama sticks, grapefruit and watermelon. I thought it might work on this and it did. Wonderfully.

How to make the salad.

  • 6 stalks of asparagus
  • 2 tbsp of chopped toasted almonds
  • Asiago cheese
  • 1/2 fresh lemon, squeezed
  • Tan

I used 6 slender stalks of asparagus. Using a vegetable peeler, just peel and peel and peel of thin strips of the asparagus. This salad is actually easier with older, later in the season asparagus that is bigger around and less tender because it’s easier to peel. I go from the head to the root because that makes it a little easier.

While I was slicing up the asparagus, I toasted a small handful of almonds. When they were toasted, I set them aside to cool, finishing the asparagus. I chopped up the almonds. Using the same vegetable peeler, I sliced off some asiago cheese and tossed on top of the salad. I then squeezed the juice of 1/2 a lemon on the salad and sprinkled the top of it with Tajín. I did not add salt and pepper like I usually do.

The salad was fresh and light with a tangy, spicy heat. Delicious! I never would have made this if not for you, Gloria! Thanks.