a little of each

A family's cookbook

Brussels Sprouts with Goat Cheese and Honey February 26, 2015

Filed under: Fruits and Vegetables,Sides — alittlemoreofeach @ 11:50 am
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Who would’ve guessed that Brussels sprouts would become such a thing? They’ve transformed from the very bottom of the list of Delicious Vegetables, just below lima beans, to Princess of Pinterest recipes (quinoa is Queen, obvs). And this thrills me because I love those mini cabbages, especially if they are roasted or broiled, as this recipe calls for.

These were served at our Thanksgiving in 2014, and, like everything offered there, were wonderful.

photo 2 (2)


1 lb Brussels sprouts
1-2 Tbl oil
2 oz goat cheese
2 Tbl honey
salt and pepper


Heat oven to 375. Slice the Brussels sprouts in half and place in a baking dish. Drizzle the oil over and then sprinkle liberally with salt and pepper. Bake for 30 minutes or until the sprouts are beginning to color and even get crispy in parts. Remove from the oven. Drizzle the honey and sprinkle the goat cheese over the hot sprouts. Serve warm.


Pan Roasted Brussels Sprouts with Bacon February 25, 2015

Filed under: Fruits and Vegetables,Sides — alittlemoreofeach @ 1:40 pm
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4 strips thick-cut bacon
2 Tbl butter
1 pound Brussels sprouts, halved
1/2 large onion, chopped
Salt and freshly ground black pepper

Cook bacon in a large skillet over medium-high heat until crispy. Remove to a paper towel-lined plate, then roughly chop. In same pan with bacon fat, melt butter over high heat. Add onions and Brussels Sprouts and cook, stirring occasionally, until sprouts are golden brown, 8 to 10 minutes. Season with salt and pepper, to taste, and toss bacon back into pan. Serve immediately.


Leek and Artichoke Bread Pudding

Filed under: Sides — alittlemoreofeach @ 1:33 pm
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Adam and Jenn discovered this winning recipe at their small but delicious Thanksgiving dinner in 2014.


8 cups (1-inch-diced) day-old bakery white bread, crusts removed
3 ounces thinly sliced pancetta
6 cups (1/2-inch-diced) leeks, white and light green parts (5 leeks)
3 Tbl unsalted butter
1/2 cup dry white wine, such as Pinot Grigio
Kosher salt and freshly ground black pepper
1 (9-ounce) package frozen artichoke hearts, defrosted
3 Tbl minced fresh chives
2 tsp minced fresh tarragon leaves
4 extra-large eggs
2 cups heavy cream
1 cup good chicken stock, preferably homemade
1/4 tsp ground nutmeg
2 cups grated Emmentaler Swiss cheese (8 ounces)


Preheat the oven to 350. Place the bread cubes on a sheet pan and bake for 15 minutes, tossing once, until lightly browned. Place the pancetta in one layer on another sheet pan and bake in the same oven for 15 to 20 minutes, until lightly browned. Place the pancetta on a plate lined with paper towels and set aside.

Soak the leeks in water until they’re clean, and spin them dry in a salad spinner. Heat the butter in an 11-inch pot over medium heat; add the leeks and cook for 10 minutes, stirring occasionally. Add the wine, 1 teaspoon salt and 1 teaspoon pepper and cook for 5 minutes, until the wine almost evaporates and the leeks are tender. Off the heat, mix in the artichokes, toasted bread cubes, chives and tarragon.

Whisk the eggs, cream, chicken stock, nutmeg and 1 teaspoon salt together in a large bowl. Spoon half of the bread mixture into a 9-by-13-by-2-inch baking dish. Sprinkle with half the Emmentaler and add the remaining bread mixture. Pour on the cream mixture, sprinkle with the remaining Emmentaler and press lightly to help the bread absorb the liquid. Dice or crumble the pancetta, scatter on top and sprinkle with pepper. Set aside at room temperature for 30 minutes to allow the bread to absorb the cream mixture. Bake for 45 to 50 minutes, until the custard is set and the bread pudding is puffed and golden. Serve hot.

Make it ahead: Assemble the bread pudding and refrigerate for up to 2 days. Bake before serving.


Apricot Sweet Potato Kugel March 29, 2013

Filed under: Sides — alittlemoreofeach @ 2:25 pm
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From Williams-Sonoma



2 ¾ cups apricot nectar

2 Tbl sugar

salt and pepper

pinch of allspice

3 small yams (1 ½ lbs)

2 sweet potatoes (1 lb)

6 Tbl heavy cream, plus extra for drizzling

1 Tbl unsalted butter

3 Tbl minced fresh chives



Heat oven to 400 degrees. Butter an 8 x 8 baking dish. In a large frying or sauté pan, combine apricot nectar, sugar, ¾ tsp salt, 1/8 tsp pepper and allspice, and stir to blend. Peel one yam and cut crosswise into rounds ¼-inch thick. Add to pan and stir to coat. Repeat with remaining yams and potatoes. Bring mixture to a boil over medium heat. Reduce heat, cover and simmer until veggies begin to soften, about 8 minutes. Remove from heat. Using a slotted spoon, transfer veggies to prepared dish. Set aside. Return  liquid in the pan to a medium-high heat. Add cream. Boil, stirring occasionally, to reduce liquid to 1-½ cups, about 10 minutes. Pour liquid over yams and potatoes. Dot surface with bits of butter. Bake kugel uncovered until veggies are very tender, top is deep brown in places, and liquid is almost absorbed, about one hour. Remove from the oven and let stand for 15 minutes. Serve, drizzled with cream and sprinkled with chives.


Cucumber and Melon Salad December 24, 2012

Filed under: Sides,Soups and Salads — alittlemoreofeach @ 10:31 am
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Mint leaves.

Mint leaves. (Photo credit: Wikipedia)

Prep Time: 10 minutes

Ingredients (serves 8)

  • 1 medium English cucumber(s), thinly sliced
  • 1 1/2 cup(s) fresh radish(es), thinly sliced
  • 1/4 medium honeydew melon, cut into thin slices
  • 1/2 cup(s) mint leaves, fresh, cut into thin ribbons
  • 1/4 cup(s) fresh lemon juice
  • 1 Tbsp sugar


Combine all ingredients in a medium mixing bowl; chill for at least 2 hours.

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Edamame Salad

Filed under: Sides,Soups and Salads — alittlemoreofeach @ 10:21 am
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Ingredients (serves 4)

  • 1 bag (16 oz.) frozen shelled edamame, thawed
  • 1/2 cup dried cranberries
  • 1/2 cup crumbled feta cheese
  • 1/4 cup fresh basil leaves, chopped
  • 1 teaspoon or less olive oil
  • Salt & Pepper to taste


Combine all ingredients then drizzle with olive oil and season with salt & pepper. Can be served chilled or room temperature.

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Sugar Snap Salad

Filed under: Sides,Soups and Salads — alittlemoreofeach @ 10:15 am
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  • 1 1/2 pounds sugar snap peas, trimmed, stringed, cut in half on diagonal
  • Kosher salt
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon (or more) fresh lemon juice
  • 1 teaspoon white (or red) wine vinegar
  • 3/4 teaspoon sumac plus more for garnish
  • 1 bunch radishes (about 6 ounces), trimmed, thinly sliced
  • 4 ounces feta, crumbled
  • Freshly ground black pepper
  • 2 tablespoons coarsely chopped fresh mint (or more or less to taste)


Fill a large bowl with ice water; set aside. Cook peas in a large pot of boiling salted water until crisp-tender, about 2 minutes. Drain; transfer to bowl with ice water to cool. Drain peas; transfer to a kitchen towel-lined baking sheet to dry.

Whisk oil, 1 tablespoon lemon juice, vinegar, and 3/4 teaspoon sumac in a small bowl. Toss peas, radishes, and cheese in a large bowl. Can be made a day ahead. Cover dressing and salad separately and chill.

Add dressing to salad and toss to coat. Season salad with salt, pepper, and more lemon juice.. Garnish with mint and sprinkle with sumac.

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Tortilla Slaw December 21, 2012

Filed under: Sides,Soups and Salads — alittlemoreofeach @ 1:43 pm
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    For the Dressing

    • 1/4 cup freshly squeezed lime juice
    • 1/4 cup cider vinegar
    • 3 Tablespoons honey
    • 1/2 cup fresh cilantro, chopped
    • 1 Tablespoon garlic, minced
    • 1/2 cup olive oil
    • 1/2 cup vegetable oil
    • salt and pepper

    For the Salad

    • 4 cups finely shredded cabbage
    • 2 cups tricolored fried tortilla strips
    • 1 Tablespoon fresh cilantro, chopped
    • 1/4 cup toasted pumpkin seeds
    • 3/4 cup Cilantro Lime Vinaigrette


    For the Dressing

    In blender or food processor, combine juice, vinegar, honey, cilantro, garlic, salt and pepper. Blend till well combined. With blender on, slowly blend in oils till emulsified.

    For the Salad

    Combine all ingredients, tossing to coat evenly. Serve immediately.

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    Lemony Potato Salad

    Filed under: Sides,Soups and Salads — alittlemoreofeach @ 1:29 pm
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    English: Golden Flesh Yukon Gold Potato

    English: Golden Flesh Yukon Gold Potato (Photo credit: Wikipedia)


    Ingredients (serves 6 to 8)

    • 3 pounds Yukon gold potatoes
    • 5-6 ounces pancetta (or bacon)
    • 4 large celery stalks, thinly sliced
    • Handful of fresh parsley, chopped
    • 2/3 Cups olive oil
    • 1 Tablespoon fresh rosemary
    • 1 lemon, zested and juiced
    • 1 clove garlic, pressed
    • Salt and pepper


    Finely mince garlic and rosemary. Zest and juice the lemon. Add the juice, zest, herbs, and oil to a bowl and whisk everything together.

    It’s not necessary to peel the potatoes. Bring them to a boil and let them simmer until they’re soft, probably about 30 minutes depending on the size of your potatoes. To test one, just grab it out of the water with some tongs and pierce it with a fork. The fork should easily go to the center of the potato. When they’re done, let them cool for 15 minutes before handling.

    Chop the potatoes, and then mix in the celery, pancetta, parsley, and all of the dressing.

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    Shaved Zucchini Salad

    Filed under: Sides,Soups and Salads — alittlemoreofeach @ 1:21 pm
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    • 2 pounds medium zucchini, about 4
    • 1/2 Cup fresh basil, chopped
    • 1/4 Cup pine nuts, toasted
    • 1/3 Cup olive oil
    • 2 Tablespoons lemon juice (about 1/2 lemon)
    • Pinch of salt and pepper
    • Pinch of red pepper flakes
    • Parmesan cheese


    For the Dressing

    Mix together the olive oil, lemon juice, salt, pepper, and red pepper flakes.

    For the Salad

    Toast the pine nuts in a hot, dry skillet. Watch carefully. Set aside. Shave the zucchini into long, wide ribbons. Chop the basil. Toss all ingredients, except the parmesan, together. Serve garnished with parmesan.

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