Move over broccoli!  I have a new love — Brussels sprouts.  I mentioned in my Black and White Wednesday post that I never liked them before.   After receiving several recipes from readers and friends,  Here is another simple recipe my friend gave me, which I absolutely love: 

Pan sear. Cut off the stem bases and slice the sprouts in half. Melt some butter (1 tbsp for a small bag of sprouts is enough) in a pan over med/med-high heat and place the each half-sprout in the pan inside down. You want every sprout’s inner side on the surface of the pan. Let them cook this way until you get some nice carmelization on the inner side. Then you can toss them around a bit to cook the other side more. Don’t cover the pan or let them cook too long. They should be a vibrant green at the end (if they turn yellowish-green, you’ve cooked them too long) and should be somewhat tender. You can salt them once or twice during the cooking.

Paz

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

The Red Rooster  is a restaurant/bar located in Harlem.  It’s owned by award-winning Chef Marcus Samuelsson, an Ethiopian-born chef who learned to cook from his adoptive Swedish grandmother.   The restaurant is named after a legendary speakeasy in Harlem.  It serves traditional American, Scandinavian, seafood and southern/soul food.  I haven’t eaten there yet.  Maybe one of these days, I’ll have a chance to go inside.

Happy New York Monday!

Paz

Recipe posted in the window.

Located near 125th Street/Lenox Avenue.

There’s lots to see, eat and buy at the Farmer’s market.   Some of the items sold are everyday foods and others are unusual, like ostrich meat.   From the looks of the sign, ostrich meat goes a long way. I can’t believe it.  Wow!  I don’t think I’ll be buying any ostrich meat, however.

Happy Black and White Wednesday!

Black and White Wednesday is 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.