Brussels Sprouts with Shallots

Yes, we do indeed eat and enjoy Brussels sprouts at my house, and this recipe is definitely a keeper. I found it last fall in Good Housekeeping magazine. You can print it here.

Brussels Sprouts with Shallots

1 1/4 lb. Brussels sprouts, trimmed and cut into halves
1 1/2 Tbsp. butter
1 shallot, finely chopped
salt and pepper
1 tsp. sugar
2 Tbsp. white wine vinegar
1/2 c. lower-sodium chicken broth
1 Tbsp. snipped fresh chives

1. Heat large covered pot with salted water to boiling on high. Fill large bowl with ice and water. Add Brussels sprouts to pot; cook 5 minutes or until bright green and just tender. (A knife should pierce through core with little resistance.) Drain; transfer to ice water. When cool, drain again. (Brussels sprouts can be covered and refrigerated up to 2 days ahead.)

2. In same large pot, melt half of butter on medium. Add shallot and 1/8 teaspoon salt and cook 2 to 5 minutes or until tender, stirring frequently.

3. Add sugar and vinegar and stir well. Cook until liquid evaporates. Stir in broth, heat to boiling on high, and boil until mixture is almost dry.

4. Reduce heat to medium and stir in remaining margarine, 1/4 teaspoon salt, and 1/8 teaspoon freshly ground black pepper.  Return drained Brussels sprouts to pot. Cook until heated through, stirring frequently. Transfer to serving dish and top with chives.

King's Arms Tavern Sweet Potatoes

My family insists we have these sweet potatoes every Thanksgiving. Sometimes they may even appear at Christmas time as well. They are the only sweet potatoes that I enjoy. Perhaps it is due to the brown sugar, butter, cinnamon, and nutmeg? Nevertheless, these are fabulous.

This recipe is from The Williamsburg Cookbook given to me by my father. I am quite attached to this book--lots of memories associated with the place and the recipes within its pages. If there is one recipe I am sentimental about, this is it.

King's Arms Tavern Sweet Potatoes

3 pounds sweet potatoes

3/4 cup light brown sugar, packed, divided

3 tablespoons butter

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon salt

1 cup milk

Preheat the oven to 400˚ F.

Grease a 1 1/2-quart casserole.

Cook the sweet potatoes in boiling salted water until done; drain, peel, and mash them.

Stir in all of the remaining ingredients except 2 tablespoons of sugar.

Turn the mixture into the prepared casserole and sprinkle with the remaining sugar.

Bake at 400˚ F. for 30 minutes.

(8-10 servings)

Barley Burger Stew

I feel so healthy when I eat this stew. I'm sure it is the barley, which I don't eat regularly (unless Grape-Nuts count.)

This recipe is from a cookbook Brian and I received for our wedding (Betty Crocker's Dinner for Two) but over the years I've modified it to serve our current family.

Barley Burger Stew

1 lb. ground beef
1 cup chopped onion
1/2 cup chopped celery
4 1/2 cups tomato juice (I use one extra large can.)
1 cup water
1 tsp. salt
1 tsp. chili powder
1/2 tsp. pepper
1/2 cup uncooked barley (I almost always double this amount of barley. I like lots of it.)

In a large saucepan, cook and stir meat and onion until meat is brown and onion is tender. Drain off fat. Stir in remaining ingredients; heat to boiling. Reduce heat; cover and simmer until barley is done and stew is desired consistency, about 1 hour.

Julie's Notes: The cooking time will be greatly reduced if you use quick barley. Follow the label for whichever type of barley you choose. You also may need to add more water depending on desired consistency.


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Pasta with Fresh Tomato Sauce

For some reason I was quite surprised that this was an uncooked (raw) tomato sauce, but oh, my goodness, it is fabulous! This is a great way to use up the last of your summer tomatoes. The recipe is from Martha Stewart. You can print it here.

Pasta with Fresh Tomato Sauce

2 1/4 pounds unrefrigerated ripe tomatoes
1/4 cup fresh basil leaves
1 tablespoon flat-leaf parsley
1 tablespoon chopped garlic (from 2 garlic cloves)
1/4 cup extra-virgin olive oil, plus more for drizzling
coarse salt and freshly ground pepper
1 pound spaghetti
grated Parmesan cheese, for serving (optional)

Finely chop tomatoes, basil, parsley, and garlic, and mix together with oil (or pulse ingredients, including oil, in a food processor to blend.)

Bring a large pot of salted water to a boil. Add pasta, and cook until al dente. Drain pasta, and toss it in a serving bowl with the raw sauce. Serve with cheese.

Spicy Beans with Coconut Milk

I clipped this recipe out of Southern Living years ago. It was submitted by Judy Johnson of Birmingham, Alabama. The coconut milk, lime, and curry paste give it a tangy delicious flavor. You can print the recipe here.

Spicy Beans with Coconut Milk

1 sweet onion, chopped
Vegetable cooking spray (I just use Canola Oil.)
2 garlic cloves, minced
1 to 2 tablespoons red curry paste (depending on how spicy you like it)
2 (15-ounce) cans kidney beans, rinsed and drained
1 (14.5-ounce) can diced tomatoes, undrained
1 (13.5-ounce) can lite coconut milk (I always use regular coconut milk.)
1 teaspoon grated lime rind
2 to 3 tablespoons fresh lime juice
2 tablespoons sugar
1 to 1 1/2 teaspoons salt
4 cups hot cooked basmati or long grain rice

Toppings: 2 green onions, chopped; 2 tablespoons chopped fresh cilantro (optional)

Saute chopped onion over medium-high heat 5 minutes; add garlic, and saute 1 minute. Add red curry paste; saute 1 minute. Stir in kidney beans, diced tomatoes, coconut milk, and next 4 ingredients.

Bring to a boil; reduce heat, and simmer 30 minutes. Serve over basmati rice, and sprinkle with topppings, if desired.

Julie's Note: I use Thai Kitchen Red Curry Paste.

Baked Parmesan Tomatoes

Oh boy! This is a deliciously fantastic way to use your summer tomatoes. They almost taste like crustless mini pizzas. I originally "pinned" this recipe, but it comes from EatingWell. You can print it here.

Baked Parmesan Tomatoes

4 tomatoes, halved horizontally (I cut them into at least fourths horizontally.)
1/4 cup freshly grated Parmesan cheese
1 teaspoon fresh oregano
1/4 teaspoon salt
Freshly ground pepper, to taste
4 teaspoons extra-virgin olive oil

Preheat oven to 450˚ F.

Place tomatoes cut-side up on a baking sheet. Top with Parmesan, oregano, salt and pepper. Drizzle with oil and bake until the tomatoes are tender, about 15 minutes.



  

  

Tomato-Chicken Salad

This salad is perfect for late summer when all the vegetables and herbs are fresh from the garden. It was a big hit with my family--definitely a keeper. I found the recipe in Southern Living last year. You can print it here.

Tomato-Chicken Salad

Preheat grill to 400˚ to 450˚ (high) heat. Rub 6 (1-inch-thick) ciabatta or French bead baguette slices with a garlic clove; brush with extra virgin olive oil. Grill bread 1 to 2 minutes on each side or until toasted.

1 lemon
2 lb. assorted tomatoes, halved or chopped
3 cups chopped cooked chicken
1 large English cucumber, sliced
1/2 cup chopped fresh flat-leaf parsley
1/4 cup sliced green onion
1/4 cup loosely packed fresh basil leaves
2 Tbsp. olive oil
1 tsp. salt
1/2 tsp. freshly ground pepper
1/2 cup crumbled feta cheese

Grate zest from lemon to equal 2 tsp.; squeeze juice from lemon to equal 2 Tbsp. Combine lemon zest, juice, tomatoes, and next 8 ingredients in a large bowl. Let stand 10 minutes. Toss with crumbled feta just before serving.

Julie's Note: I toasted the ciabatta in the oven for a few minutes rather than on the grill.



  

Cucumber, Mustard, and Dill Salad

Rachel found this recipe in Gourmet magazine. I gave it a try last week and it is fabulous--a new family favorite. It's so quick to put together, and I love the fresh dill. I'm definitely doubling it next time, though.

Cucumber, Mustard, and Dill Salad

2 teaspoons white-wine vinegar
2 teaspoons Dijon mustard
1/2 teaspoon salt, or to taste
1 1/2 teaspoons sugar
1 tablespoon mild olive oil
1 large seedless cucumber (usually plastic-wrapped; 1 lb.), peeled
2 tablespoons chopped fresh dill

Whisk together vinegar, mustard, salt, and sugar in a bowl, then add oil in a slow stream, whisking.

Halve cucumber lengthwise and remove seeds with a small spoon, then cut halves crosswise into 1/8-inch-thick slices.

Add cucumber and dill to vinaigrette, tossing to coat.

Serves 4

Julie's Note: You can print the recipe here.

  

Beef and Lime Rice Salad

This is a delicious summer main dish salad. The recipe was printed in Southern Living magazine years ago and was submitted by Tamy White of Hartwell, Georgia. I use a rice cooker for my rice so the procedure is modified slightly. You can print the original recipe here.

Beef and Lime Rice Salad

1 pound lean ground beef
1/2 teaspoon salt
1/2 teaspoon cumin
1 1/2 cups long grain rice (I cook this in my rice cooker.)
1 teaspoon grated lime rind
1 tablespoon fresh lime juice

Toppings: salsa, shredded Cheddar cheese, tortilla chips, sour cream, chopped tomatoes, chopped green onions, avocado slices

Cook rice in rice cooker until done.

Cook beef in a saucepan over medium-high heat, stirring until it is no longer pink. Stir in salt, cumin, lime rind, lime juice and cooked rice.

Eat right away or chill and serve cold. Serve with desired toppings.

Pasta with Beans

I cut this recipe out of Southern Living years ago. It was submitted by Karen C. Greenlee of Lawrenceville, Georgia. It's a nice meatless meal, and I love it.

Pasta with Beans

1 (15-ounce) can tomatoes, undrained
1 onion, chopped
1 carrot, diced
2 garlic cloves, minced
2 tablespoons chopped fresh parsley
2 teaspoons chopped fresh or 1/4 teaspoon dried basil
1 teaspoon dried oregano
1/4 cup olive oil
1 teaspoon salt
1/2 teaspoon pepper
2 teaspoons sugar (optional)
1 (16-ounce) can cannellini or white kidney beans, rinsed and drained
8 ounces elbow macaroni, cooked
2 tablespoons butter
1/4 cup shredded Parmesan cheese
Garnish: fresh basil sprigs

Drain tomatoes, reserving 1/4 cup liquid. Chop tomatoes.

Saute onion and next 5 ingredients in hot oil in a large skillet over medium-high heat until onion is tender. Add tomatoes, reserved liquid, salt, pepper, and if desired, sugar. Cover, reduce heat, and simmer 10 minutes. Stir in beans; cover and simmer 10 minutes.

Toss cooked macaroni with butter; top with bean mixture, and sprinkle with Parmesan cheese. Serve immediately with French bread. Garnish, if desired.

Yields: 4 servings

Julie's Notes:  I successfully found this recipe online. It's from October 1999 Southern Living. You can print it here.