I posted a colored version of this picture on my photo blog and commented that I never liked Brussels sprouts.  To my surprise, I received a lot of Brussels sprouts recipes.  Very exciting!   I’ve been trying all the suggestions and enjoying them.   I’m shocked that I actually LOVE Brussels sprouts, now.  Shocked! Here’s a recipe my friend shared with me. I love the mix of the mushrooms, onions and Brussels sprouts.

Peel off marred outer layer
Cut in half
Put in colander and wash (run water over them, gently toss with hands)
Let them drain and dry; bounce them around in the colander a little to get out excess water
Sautee the brusssel sprouts in a little bit of Extra Virgin Olive Oil. After a few minutes chopped (but not finely chopped) onion, Once sprouts are softened (no where near mushy), add sliced mushrooms and cook until sprouts are tender and onions have begun to caramelize. The last steps will be on highest heat without burning the food.
Add salt and garlic powder (or fresh minced garlic) when you add the onions.

This is my photo submission to Black and White Wednesday, a culinary photography event, which Susan of The Well-Seasoned Cook created and hosts.   Stop by her blog to see who else played and learn how to play along with us. 

Paz

Introducing one of my new favorite meals of the season.  I’ve discovered that I love squash and quinoa.   Yay for the two!

Paz

Hearty Chicken Stew with Butternut Squash & Quinoa Recipe

from Cookin’ Canuck

Yield: Serves 6

Ingredients

1 1/2 lb. butternut squash, peeled, seeded & chopped into 1/2-inch pieces

3 1/2 cups chicken broth

1 1/2 lb. boneless, skinless chicken thighs

1 tbsp olive oil

1 medium yellow onion, finely chopped

1/2 tsp kosher salt

4 cloves garlic, minced

1 1/2 tsp dried oregano

1 can (14 oz) petite diced tomatoes

2/3 uncooked quinoa

3/4 cup pitted and quartered kalamata olives

Freshly ground black pepper, to taste

1/4 cup minced fresh flat-leaf parsley

Instructions

Steam the butternut squash until barely tender, about 10 minutes. Remove half of the squash pieces and set aside.

Steam the remaining squash until very tender, an additional 4 to 6 minutes. Mash this squash with the back of a fork. Set aside.

In a large saucepan set over medium-high heat, bring the chicken broth to a simmer.

Add chicken thighs, cover, and cook until chicken is cooked through, about 15 minutes.

Transfer the chicken thighs to a plate and allow to cool. Pour broth into a medium-sized bowl.

Return the saucepan to the stovetop and lower heat to medium. Add olive oil.

Add onion and cook, stirring occasionally, until onion is starting to turn brown, 8 to 10 minutes.

Add minced garlic and oregano. Cook, stirring, for 1 additional minute.

To the saucepan, add tomatoes, butternut squash pieces, mashed butternut squash. Stir to combine.

Stir in reserved chicken broth and quinoa. Bring to a simmer, cover and cook until the quinoa turns translucent, about 15 minutes.

Shred the chicken with your fingers or a fork.

Stir the chicken, olives and pepper into the stew and simmer, uncovered, to heat, about 5 minutes.

Stir in parsley and serve.

When I was younger, I guess, way back in fifth grade, I never liked avocados and tomatoes.  I tried to avoid them if possible.  Today, I can get enough of either, especially avocado.  Can’t get enough, I tell you.

The other day, I had some walnuts and avocado and decided to make this salad.  Looking at the overabundance of avocado in my plate, you can see that I now love avocado.  I loved the warm mustard vinaigrette over the salad.  The entire salad recipe was easy to put together and delicious!  Try it!  Oh, the recipe calls for sun dried tomatoes and arugula.    I didn’t have those two ingredients and used fresh tomatoes and leafy green salad.  Still tasted terrific.  

Paz

Walnut and avocado salad with warm mustard vinaigrette

Sweet Paul

serves 4

3 avocados, peeled and sliced

small bunch of arugula, washed

1/2 cup toasted walnuts

1/4 cup sun dried tomatoes, sliced

1/2 cup olive oil

3 tablespoons grainy mustard

1 tablespoon maple syrup

salt

pepper

Place avocado slices, arugula, walnuts and sun dried tomatoes on plates.

In a small saucepan heat up oil, mustard and maple syrup.

Whisk well so you get a thick vinaigrette.

Season with salt and pepper.

Pour the warm dressing over the salad and serve.

I love cauliflower.  I don’t know when that happened because I never liked them before.  Certainly, not as a child or a young adult.  I suspect that I fell in love with them after I started learning how to cook.   There are a few foods that fall in that category for me. 

Here’s an easy cauliflower salad recipe I found on Mari’s Cakes.  It’s a salad made by Mari’s sister, Nancy.  I like that I can make this salad without the potatoes for a low caloric salad, as Mari suggests.  The second time I made this salad, I added paprika and bits of ham.  Very nice!  Thanks, Nancy and Mari for this recipe!

Paz

Nancy’s Cauliflower Salad

Mari’s Cake

Ingredients:

1 Cauliflower

3 Potatoes (small)

2 Hard-boiled eggs, peeled and chopped

Chives/Leeks, chopped

1/2 C Mayonnaise or to taste

2 Tbsp vinegar

Salt and pepper to taste

You can add bacon, ham, turkey, chopped celery or paprika.

Preparation:

Wash and boil potatoes; peel and cut into slices.  Cook cauliflower and drain it, after cold cut into medium-sized cubes.  Add boiled eggs, chives, vinegar, mayonnaise, salt and pepper.  Combine ingredients and chill before serving.

Since I made my first quiche, I discovered that I like making-  eating them.  Okay, making and  eating them.  I like the various mixtures, which one can choose to make a quiche.   I decided to try Jenifer’s combination of Havarti, asparagus and smoked salmon that I found on Nectar & Light.  

I’m getting better at making the pâte brisée (the crust) and I’m glad about that.   Jenifer uses a food processor to make her crust but I made mine by hand and I’m happy to write that it came out well.  Really well.  This is the best crust I’ve ever made and tasted.  It was just as Jenifer described, "rich, flaky and buttery."  It was delicious!

I’ve never tasted Havarti cheese before and I liked it a lot.  I think I’ve mentioned in earlier posts that before I started cooking, I never cared for asparagus (or quiches for that matter), but I love them now.  

I’m so proud of myself when I make something that comes out well.  I enjoyed my quiche very much.  So did everyone in my household who ate it.  I’d planned on taking the leftovers to work the next day for lunch.   However, when I went into the kitchen to save a piece, I found the pan empty.  There was nothing left.  I guess that’s a compliment, huh?

Paz

Havarti, Asparagus & Smoked Salmon Quiche

Nectar & Light

Making the Pâte Brisée:

Pâte Brisée {for one crust}

~ 1 1/2 c. flour

~ 1/4 t. salt

~ 9 T. butter, cold and cut in chunks

~ 3 T. ice water

the easiest method for creating this particular crust is in a food processor.  i have not attempted to make it with a pastry blender but i am sure it is doable.  in the processor {fit with the blade} add the flour, salt and butter.  process until the flour resembles a fine meal – then through the opening on the top of the lid, add the 3 T. of ice water – continue to allow the processor to run until a ball of dough is formed.  remove the dough and form it into a thick disc.  if you want to use it right away, you should refrigerate it for at least 30 minutes prior to rolling it out.  if you will use it within a day or so, wrap it tightly in plastic {or a ziploc} and store in the refrigerator.  as mentioned, if does store quite well in the freezer.  i wrap each disc individually and remove from the freezer within two hours of when i would like to use it.

Making the Quiche

for the quiche, this pie crust should be rolled out and placed into a lightly buttered quiche pan or deep pie dish.  finish the edges as you wish.  the crust should be pre-baked at 375 for 20 minutes, or until it begins to turn golden.  when pre-baking crusts, they have a habit of rising a bit – be sure to place pie weights or beans into the shell to avoid this – using another pie dish that fits perfectly inside the shell works as well.

quiche filling:

~ 3 eggs

~ 1 1/2 c. heavy cream

~ 1 c. havarti {shredded}

~ 1 c. steamed asparagus cut into 1 inch pieces

~ 1 c. smoked salmon {flaked} – this is about two packages worth

~ salt and pepper to taste

to shred the havarti – because it is such a soft cheese – place it into the freezer for about 10 minutes to make it easier to shred.  whisk together the eggs and heavy cream. stir in havarti, asparagus and salmon.  add pepper and salt – you should not have to salt this too much as smoked salmon is on the rather salty side.  pour the filling into the baked crust and place in oven at 325 for 45 minutes.  the quiche is done when an inserted fork comes out clean.  let the quiche settle for about 15 minutes before cutting into it.