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)

Ingredients

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

Directions

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.

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Cranberry Jell-O with Creamy Topping December 20, 2012

Filed under: Desserts — alittlemoreofeach @ 8:15 pm
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Ingredients

  • 2 3-oz boxes of lemon Jell-O
  • 1 cup ginger ale
  • 1 large can crushed pineapple, drained and juice reserved
  • 1 can whole berry cranberry sauce
  • 1 cup chopped apples or celery
  • 1/2 cup chopped nuts/pecans (More if you want to put them in the Jell-O)
  • 1 8-oz tub of Cool Whip
  • 1 8-oz block of cream cheese

Instructions

Dissolve both boxes of Jell-O in 2 cups boiling water. Add 1 cup ginger ale. Mix pineapple juice with the water to make 1 cup and add to Jell-O, put pineapple aside for later use.

Add cranberry sauce and dissolve completely. Refrigerate until Jell-O begins to thicken (about 45 minutes – 1 hour). Add chopped apples or celery, nuts if desired, and pineapple. Mix. Allow to chill overnight in refrigerator.

Mix room temperature cream cheese with mixer until creamy. Add Cool Whip to cream cheese and mix thoroughly. Spread over Jell-O mixture and sprinkle with chopped nuts.

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Chestnut, Apple, and Sausage Stuffing December 11, 2012

Filed under: Sides — alittlemoreofeach @ 4:21 pm
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English: Chestnuts. Français : Chataignes.

English: Chestnuts. Français : Chataignes. (Photo credit: Wikipedia)

 

Prep Time: 20 minutes

Cook Time: 35 minutes

Ingredients (serves 6)

  • 25 chestnuts (we used fresh, but you can buy pre-roasted chestnuts at the grocery store)
  • 1 tablespoon olive oil
  • 1 lb. sweet Italian sausage, casings removed (we used a vegetarian version)
  • 1 tablespoon unsalted butter
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 1 apple, diced
  • 1/4 cup dried cranberries
  • 2 teaspoons fresh rosemary
  • 2 teaspoons fresh tarragon, minced
  • 6-7 cups stuffing cubes (about 10 ounces; feel free to use homemade bread crumbs, if you have them)
  • 2-3 cups low-sodium chicken broth
  • 1 tablespoon Worcestershire sauce
  • 1/8 teaspoon ground black pepper
  • 1/8 teaspoon kosher salt

Instructions

Pre-heat your oven to 425 degrees F. Place the chestnuts on a lined baking sheet. Cut an X into each chestnut or poke each chestnut with a fork, to allow steam to escape from them while they roast. Roast for 15-20 minutes, until tender. Allow to cool completely before peeling. After peeling, chop roughly and place in a large bowl. Reduce the heat in the oven to 350 degrees F.

In a large skillet, heat a tablespoon of olive oil over medium-high heat. Add the sausage, casings removed, and break apart with a wooden spoon. Cook until there is no more pink in the sausage, about 8 minutes, then remove with a slotted spoon to a separate surface to cool.

Add a tablespoon of butter to the skillet, melt over medium-high heat, and add the diced onion. Saute until translucent, about 8 minutes or so. Add in the minced garlic and saute for another minute or two, until fragrant, then remove from heat.

In the bowl with the chestnuts, add the diced apple, dried cranberries rosemary, minced tarragon, cooled sausage, and cooled onion and garlic mixture. Toss to combine. Add in the 6 cups of stuffing cubes, then 2 cups of chicken broth, Worcestershire sauce, salt, and pepper. Stir to combine, then add in more stuffing and/or chicken broth, depending on the consistency of stuffing that you prefer.

Place the stuffing back in the skillet that you used to cook the sausage and onions. Pat down with your wooden spoon, then cook at 350 degrees F for 30-35 minutes, until golden. Serves 6 people as a side

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Lara’s Ginger Pumpkin Tart

Filed under: Desserts — alittlemoreofeach @ 4:13 pm
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Prep Time: 20 minutes

Cook Time: 2 hours

Ingredients (serves 8)

    For the Crust

    • 1 cup all-purpose flour
    • 1/2 cup butter, softened
    • 2 tablespoons packed brown sugar
    • 2 tablespoons finely chopped crystallized ginger
    • 2 teaspoons ground cinnamon
    • 1 egg yolk

    For the Filling

    • 1 can (15 oz) pumpkin (not pumpkin pie mix)
    • 1/2 cup sugar
    • 1/3 cup whipping (heavy) cream
    • 2 tablespoons finely chopped crystallized ginger
    • 1 teaspoon vanilla
    • 1/4 teaspoon salt
    • 1/4 teaspoon ground ginger
    • 2 eggs
    • Whipped cream, if desired

    Instructions

    Heat oven to 425ºF. In small bowl, mix all Crust ingredients with spoon or electric mixer on low speed until dough forms. Press dough firmly and evenly against bottom and side of ungreased tart pan with removable bottom, 9×1 inch. Place pan on cookie sheet.

    In medium bowl, mix all Filling remaining except whipped cream with spoon until well blended. Pour mixture into crust on cookie sheet. Bake 10 minutes.

    Reduce oven temperature to 350ºF. Bake 45 to 50 minutes longer or until knife inserted near center comes out clean. Cool completely on wire rack, about 1 1/2 hours. Serve with whipped cream. Garnish with additional chopped crystallized ginger if desired. Store covered in refrigerator.

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    Roasted Brussels Sprouts

    Filed under: Sides — alittlemoreofeach @ 4:05 pm
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    English: Roasted brussels sprouts

    English: Roasted brussels sprouts (Photo credit: Wikipedia)

    Prep Time: 10 minutes

    Cook Time: 30 minutes

    Ingredients (serves 8)

    • 2 pounds Brussels sprouts, trimmed and halved
    • 2 red Bartlett pears, cored and cut into wedges
    • 6 shallots, quartered
    • 10 fresh thyme sprigs
    • 3 tablespoons olive oil
    • Coarse salt and ground pepper
    • 2 tablespoons fresh lemon juice

    Instructions

    Preheat oven to 425 degrees. On two large rimmed baking sheets, toss Brussels sprouts, pears, shallots, thyme, and oil; season with salt and pepper.

    Roast until Brussels sprouts are tender and browned, 30 to 35 minutes, rotating pans halfway through. Toss with lemon juice and serve warm

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