Brussel Sprouts!

Tags

bake, Brussel, brussel sprout, cook, recipe, Sprouts

Here is a tasty little number you can prepare and snack on all day. Brussel sprouts are great for your digestive track and even have 5 grams of protein in a 3.5 ounce serving (or so Paul Pitchford seems to think so)

• 1 lb brussel sprouts
• teaspoon sea salt or kosher salt
• teaspoon fresh cracked black pepper
• 1 tablespoon olive oil
• Preheat oven to 375 F

1. Cut the woody end of the brussel sprouts…It is REALLY tempting to skip this step, (I have skipped this step out of laziness before). But DO NOT skip this step. It tastes much better when you cut that hard bit off.
2. Then cut the brussel sprout the long way (if you would have left that woody end on…which I know you didn’t…It would be cutting that right down the middle)
3. Put a little olive oil on the cookie sheet and rub it around so the sheet has a thin layer of olive oil on it.
4. Place the flat side down of the brussel sprouts on the cookie sheet then rub the rest of the olive oil on the tops of the sprouts. Sprinkle salt and cracked black pepper all over the top. Pop in the oven and cook on 375 F for 50 minutes or until the outside leaves get a bit brown to black. If you want to get real fancy you can slice up a couple of garlic cloves (don’t crush the garlic, slice it in moderate size slices) and sprinkle over the top when you do the salt and pepper.

Enjoy!

Yummy Roast Recipe

Tags

cook, cooker, cooking, crock, crockpot, eat, food, healthy, modify, pot, roast, slow

Hello friends and family (and my 2 other blog followers) 🙂

This week my blog is going to be a bit different. I had the privilege of spending this weekend with my best childhood friend and her family on the days following her mothers passing.  Knowing me, I went straight to the grocery store and whipped up a roast in the crock pot. The next morning we went to her Mom’s and on the counter, on the top of her recipe box was the recipe for the exact roast I made, down to the number of carrots I put in the pot.  Everyone loved it and it was bittersweet to see how my best friends mom has influenced my cooking.

Here is the recipe for an easy fall roast:

• 2 lb Roast-beef or buffalo
• 1 onion
• 2 peeled carrots
• 2 stalks celery (with leafy part if available, adds great flavor)
• 16 ounce can diced tomatoes
• 1 can sweet corn
• 3 red potatoes quartered
• 8 ounces water
• salt and  pepper (at least a teaspoon of each)

1. Chop up all the veggies and put them on the bottom of crock pot
2. Put meat on top and nestle it within the veggies, put the water and salt in
3. Set crock pot on low for 5-6 hours (crock pots times and heat vary) if you don’t have a crock pot put it in a covered roasting pan at 250 for 5 hours. This is a basic recipe, you can add other veggies, a bit of kitchen bouquet, 8 ounces of beef broth instead of water, a half can of beer instead of water, a tablespoon of molasses is good if you put in a jalapeno, grated ginger, start with the basic recipe I put up and have fun modifying it.

Thanks for reading! Enjoy!