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Brussels Sprouts with Pearl Onions

Brussels Sprouts and Pearl Onions

Brussels Sprouts with Pearl Onions

Brussels Sprouts and Pearl Onions with Sesame Seeds

Brussel Sprouts and Pearl Onions

Brussel Sprouts and Pearl Onions are not one of the first side dishes served, unless at winter holiday times  The Brussel sprouts are fresh as the growing time is autumn to early spring.  A good Brussel sprout has vivid green leaves and a solid firm head, much like cabbage, only smaller.  Leaves that have perforations in them are to be discarded as it indicates aphids within.

Brussel sprouts will keep 10 days in the refrigerator if kept unwashed and untrimmed in a plastic bag in the vegetable drawer.  To cook, steam Brussel sprouts between 3 to 5 minutes before freezing.  Frozen they will keep up to 1 year. Overcooked Brussel sprouts will lose their taste and nutrient value, and also emit an unpleasant smell of sulfur.  Overcooked crucierous vegetables such as cabbage and broccoli will also have an unpleasant smell.

Benefits of Brussels Sprouts and Pearl Onions with Sesame Seed

The nutritional profile of Brussel sprouts is excellent for vitamins K and C.  Folate, manganese, vitamin B6, B1, copper are also very good nutrients in sprouts. They have important antioxidant and anti-inflammatory benefits and cancer and cardiovascular health.

Pearl Onion 

The pearl onion is a relative to the leek.  They are used mostly for pickling, relishes or with other vegetables giving a sweeter taste than the common onion.  The nutrient benefits are in helping cardiovascular health, stablize blood sugar levels and acting as an antioxidant and anti-iflammatory.

Sesame Seed

The tiny sesame seed is chocked full of nutrients:  copper, manganese, calcium, iron magnesium, phosphorus, vitamin B1, zinc and dietary fiber.  The special lignans fibers in the sesame seed have benefits of cholesterol-lowering effectn in human and prevent high blood pressure.

Enjoy a side dish which is rich in beneficial vitamins and minerals.

Brussels Sprouts and Pearl Onions

Julia Ann
A vegetable dish made flavorful and healthy with a sprinkling of sesame seeds over steamed Brussels Sprouts and Pearl Onions. These are a winter holiday favorite.
Prep Time 30 mins
Cook Time 5 mins
Total Time 35 mins
Course Vegetables
Cuisine American
Servings 4

Ingredients
  

  • 1 pound fresh Brussels sprouts
  • 1 cup fresh pearl onions
  • 2 teaspoons unsalted butter
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon ground black pepper
  • 1 teaspoon sesame seeds toasted

Instructions
 

  • Toast sesame seeds by stirring in a hot skillet until lightly brown. Watch carefully to keep from burning.
  • Trim outer leaves and cut bottoms of Brussels sprouts, cut in half and wash.
  • Steam sprouts in vegetable steamer or parboil in boiling water for 5-7 minutes; drain.
  • Bring a saucepan of water to boil, drop in the whole unpeeled pearl onions. Boil for 3 minutes.
  • Drain onions.
  • Cut the end off the onions and squeeze the onion out of the outer skins.
  • Melt the butter in skillet, add Brussels sprouts and pearl onions, heat briefly to keep at serving temperature.
  • Add toasted sesame seeds prior to serving.

Notes

Microwave Brussels Spouts: Boil 3-4 cups water in microwave (10 seconds on high), add the Brussels spouts and boil for 6-7 minutes. Drain and put them into skillet of melted butter. Microwave Pearl Onions: Boil 2-3 cups water in microwave (3 minutes), add the onions and bring back to boil for 3 minutes. Drain and cut end of onions and squeeze the onion out of outer skins. Add to Brussels Sprouts, heat to serving temperature.
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Brussels Sprouts with Pearl Onions

Brussels Sprouts and Pearl Onions with sesame seed

Another Menu Suggestion:

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Colcannon with Kale

 

I see many recipes with potatoes and kale in soups, kale in smoothies and  kale in salads.  I looked through my cookbooks and found one called “Colcannon with Kale” by Craig Claiborne in the The New York Times Menu Cook Book, 1966.  Colcannon was new to me; internet information identified it as a traditional Irish dish of mashed potatoes with cabbage or kale.

Recently there have been many recipes of russet potatoes mashed with cauliflower, parsnips or carrots. Thanks to   The Kitchen of Lindy Sez she has a good recipe for mashed potatoes, carrots and caramelized onions. I have done the cauliflower and parsnips but not the carrots or kale.  So I tried the Colcannon with Kale.

Colcannon with Kale and dollop of butter ready to serve.

Colcannon with Kale and dollop of butter ready to serve.

 

Kale  has 33 calories in one cup and a good source of vitamins A, C and K, rich in potassium, iron, manganese and phosphorus.  Due to the curly leaves of kale, it is important to thoroughly wash and rinse to remove any traces of sand or dirt before cutting the kale.

Russet potatoes are the all-purpose potato that I use, Yukon Gold could also be used in its place, or a white potato of your personal preference.

Russet potatoes ready for boiling.

Russet potatoes ready for boiling.

 

Colcannon with Kale

Julia Ann
An Irish dish of potatoes and kale gives mashed potatoes a new taste and texture.
Prep Time 20 mins
Cook Time 50 mins
Total Time 1 hr 10 mins
Course Vegetables
Cuisine Irish
Servings 8

Ingredients
  

  • 2 pounds white potatoes

Instructions
 

  • Preheat oven to 400 F.
  • Peel, dice and cook potatoes in boiling water with 1/2 teaspoon salt until tender, about 20 minutes.
  • Drain potatoes, return to saucepan and mash the potatoes.
  • Wash kale, cut away the stalks, finely dice the kale, cook in boiling water with 1/2 teaspoon salt until tender, about 5 minutes.
  • Drain well and add to the mashed potatoes.
  • Saute the onion in 1 1/2 tablespoon butter until translucent, add to the potatoes and kale.
  • Add 1 teaspoon salt, pepper and milk.
  • Stir until smooth.
  • Pour vegetable mixture into a greased baking dish, dot with 1 1/2 tablespoons butter or to taste.
  • Bake 15 to 20 minutes.

Notes

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A simple evening menu for the family.  A suggestion:  try finely crushed soda crackers instead of bread crumbs or purchased bread crumbs when breading meats for sauteing. The crackers provide add some salt and decreases need for salt in the preparation.

 

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Stir-Fried Frozen Cauliflower

Fresh cauliflower looked so good at the summer’s Farmer’s Market.  I froze several bags to have this winter.  I got ready to cook it and wondered how to besides boiling in water and having a soggy limp vegetable.  I did use some in soup and casseroles.  I wanted the taste of roasted cauliflower.  By thawing it first, microwaving for 1 minute and draining well by putting on towelling paper to absorb more water, the cauliflower was ready for a quick stir-fry.  Seasoned and enhanced with walnut pieces made a quick side dish.

Stir-Fried Frozen Cauliflower

Stir-Fried Frozen Cauliflower

Stir-Fried Frozen Cauliflower

Julia Ann
Frozen cauliflower stir-fried to give the summer roasted fresh cauliflower flavor. A side dish to serve with meats or add to a vegetarian menu.
Prep Time 15 mins
Cook Time 7 mins
Total Time 22 mins
Course Vegetables
Cuisine American
Servings 2
Calories 40 kcal

Ingredients
  

  • 2 cups frozen cauliflower

Instructions
 

  • Melt butter in non-stick skillet.

Notes

Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice  bring you great recipes for your cooking experience. 2007-2018 Netta Belle's Choice cookbookinabox "Reg. U.S. Pat. & Trdmk.Off." All rights reserved.

Nutrition

Serving: 1gCalories: 40kcalCarbohydrates: 1.67gProtein: 0.93gFat: 3.61gSaturated Fat: 1.12gCholesterol: 4mgSodium: 16mgFiber: 0.8gSugar: 0.68g
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Benefits of Cauliflower

Cauliflower is considered a cruciferous vegetable along with kale, cabbage and collards. The vitamin C and manganese have supportive nutrients needed for antioxidants and anti-inflammatory to protect our bodies from chronic diseases.

 

Julia Ann cookbookinabox® in partnership with Netta Belle’s Choice®  bring you great recipes for your cooking experience.

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Asparagus Tart

Asparagus Tart

A brunch idea:  An Asparagus Tart

A brunch idea: An Asparagus Tart

Each spring we look for daffodils, tulips, green grass and dandelions.   Then we look for the bunches of asparagus in the produce departments of the grocery.  Asparagus is now available all year round, but it is in the spring the stalks and tips are tenderest.  Also let’s face it, a better price per bunch.

Asparagus can be used many ways, it is good mixed in a melange of roasted vegetables seasons with olive oil,  rosemary, spice Blend, crushed red pepper, oregano flakes and sea salt.

Asparagus Tart

Julia Ann
Spring time asparagus surrounded with a custard filling, great for breakfast, brunch, lunch or late time supper. Excellant to be served warm or room temperature.
Prep Time 30 mins
Cook Time 55 mins
Total Time 1 hr 25 mins
Course Vegetables
Cuisine American
Servings 8

Ingredients
  

  • Caraway Pie Dough a 10 inch single crust

Instructions
 

  • Make the Caraway Pie Dough
  • Mix flour, salt and caraway seeds together in food processor.
  • Add butter and shortening.
  • Process until mixture resembles coarse cornmeal.
  • Add the ice water until the dough will stick together.
  • Roll into a ball, flatten into a disk.
  • Wrap in plastic wrap to refrigerate 30 minutes.
  • Roll dough out to fit a greased 10 inch pie plate or tart pan.
  • Prick dough lightly with a fork.
  • Preheat oven to 425 F.
  • Custard Filling
  • Wash and trim bottom ends off the asparagus.
  • Cut into 2 1/2 inch pieces.
  • Blanch for 3 minutes in boiling water, drain and rinse in cold water.
  • Save asparagus tips separately.
  • In a bowl, blend the cream, cream cheese and eggs, one at a time. It will be lumpy.
  • Blend in the salt, pepper and hot pepper sauce.
  • Spread the asparagus stalks evenly over the dough.
  • Pour in half of the custard filling.
  • Bake 15 minutes on the lowest shelf of the oven.
  • Remove from oven; pour in the remaining filling.
  • Arrange the asparagus tips around the edge of pie.
  • Sprinkle with Parmesan cheese over the top.
  • Reduce temperature of the oven to 375 F.
  • Return to the bottom shelf of the oven to bake 40 minutes.
  • Test for doneness: when a knife inserted in the middle comes out clean.
  • Rest the tart for 15 minutes before serving.

Notes

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Recipe inspired by The Best of Food and Wine, 1990,  pp 193-94.

 

Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice®  bring you great recipes for your cooking experience.

Netta Belle's Choice cookbookinabox©2007-2018 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com.  All rights reserved.

Beets with Balsamic Vinegar

Serving roasted beets with balsamic vinegar.

Serving roasted beets with balsamic vinegar.

Beets with Balsamic Vinegar

Beets are available June to August at the farmer’s markets.  They are available year round in the grocery. Harvard and pickled beets are most common recipes used.  Beets with Balsamic Vinegar can be served hot or cold in a lettuce salad.

I trimmed the greens to about 4 inches top of beet and left root attached. It is recommended steaming for 15 minutes to prevent loss of vitamin B, manganese, potassium, vitamin C and benefits from the red or yellow pigments. After washing, I put them in a Presto Pressure Cooker with 1 1/2 cups  water and cooked under pressure for 15 minutes.  After briefly cooling in cold water, the skins easily slide off without peeling.  The beets were cut into 1-inch  pieces into an oven-proof dish.

I blended the canola oil, balsamic vinegar, salt and pepper. This was  poured over the cooked beets and stirred to coat the pieces.  They were baked at 425°F for 10 minutes and served hot.. Beets not eaten were refrigerated and later added to a lettuce salad.

Beets with Balsamic Vinegar

Julia Ann
A tangy taste to beets to eating hot or cold. Add to a lettuce salad for color and great taste.
Prep Time 30 mins
Cook Time 25 mins
Total Time 55 mins
Course Vegetables
Cuisine American
Servings 4

Ingredients
  

  • 6-8 beets 2 inches in diameter

Instructions
 

  • Preheat oven to 425 F
  • Prepare oven-proof dish for baking.
  • Wash and trim beets, leaving 4 inches of stems on top and the root end.
  • Steam in pressure cooker or steamer for 15 minutes.
  • Briefly cool in water.
  • Slide the skin off the beets.(Use plastic glove to prevent staining hands.)
  • Cut beets into 1-inch cubes, lay in baking dish.
  • Whisk together canola oil, balsamic vinegar, salt and pepper.
  • Pour over the beets turning to coat evenly.
  • Bake for 10 minutes.
  • Remove to serving dish.
  • Sprinkle with chopped fresh parsley.

Notes

cookbookinabox® in partnership with Netta Belle’s Choice® bring you great recipes for your cooking experience. ©2007-2018 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com. All rights reserved.
Tried this recipe?Let us know how it was!

 About Balsamic Vinegar

It is not made from wine, it is made from the grape pressings which have not been fermented into wine. The pressings are of the sweet white Trebbiano grape boiled down into a dark syrup and aged in a series of barrels. True Italian balsamic vinegar is controlled by strict laws – it must be aged no less than 12 years and some even longer. The best Italian vinegar is from Modena in Northern Italy.

(Original recipe from Harvard University Dining Services)

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cookbookinabox® in partnership with Netta Belle’s Choice®  bring you great recipes for your cooking experience.

©2007-2018 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com.  All rights reserved.