Recipes

[RespectLife]

Brussels Sprouts with Pecans and Cranberries

Ingredients
1 pound fresh Brussels sprouts, rinsed and trimmed
3 ounces coarsely chopped pecans
3 tablespoons unsalted butter
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
4 ounces coarsely chopped dried cranberries

Directions

Slice the Brussels sprouts using the thinnest slicing disk of a food processor. If you do not have a food processor, you may slice thinly with a knife or a mandoline.

Set a 10-inch straight-sided saute pan over medium-high heat and add the pecans. Cook, stirring continually, until the pecans darken in color and begin to give off a toasted aroma, approximately 2 minutes. Add the butter to the pan and stir to combine. Once the butter has melted, add the Brussels sprouts, salt and pepper and cook, stirring continually, until the color brightens and the sprouts are just tender, approximately 6 minutes. Remove the pan from the heat, add the cranberries, toss and serve.

Recipe courtesy Alton Brown, 2008

NEXT INGREDIENT:  SCALLIONS

[momtochloe]

I hope I haven't posted these previously but I just love them they are so good and easy to make:

Sticky Garlic Noodles

Ingredients

• 8 oz of gluten-free noodles (brown rice, quinoa noodles, zucchini noodles, etc)
• 3 tablespoons butter (or ghee, or vegan butter spread)
• 1/2 cup(plus a few extra tablespoons for garnish) green onions, chopped
• 3 garlic cloves, diced
• 2 tablespoons of coconut sugar (or brown sugar)
• 2 tablespoons of tamari (or soy sauce)
• Optional: 1/2 tablespoon oyster sauce

Instructions

1. Boil the noodles according to directions until al dente, drain, and set aside (add some butter so they don't stick together after draining).
2. Meanwhile in a saucepan over medium-high heat melt the butter.
3. Add the green onions and garlic and stir for about 1 minute until fragrant.
4. Add the sugar and stir vigorously until it is completely dissolved.
5. Add tamari (or soy sauce), and mix in thoroughly.
6. Toss the noodles with the sauce, plate and garnish with fresh green onions.

Next Ingredient:  Rice

eta:  If this is a repeat recipe and someone has a great recipe that uses scallions please post . . .

[RespectLife]

One of my all time favorite recipes found here!

Posted by @DiAnne 7/14/14

Hope she doesn't mind me reposting it!  I just love it!!

CALYPSO RICE

Good with barbecued meat, chicken or fish!

1-1/2 cups chicken broth
1/2 cup pineapple juice
1 cup rice
1 med onion, chopped
1/2 red bell pepper, chopped
1/2 orange bell pepper, chopped
1/2 t turmeric (leave out or sub curry or dry mustard)
1/2 t salt
1/8 t black pepper
1/4 cup chopped parsley

In a med saucepan bring broth and juice to a boil over high heat.

Stir in remaining ingredients except parsley.

Reduce heat to low and cook covered to about 20 minutes.

Remove from heat and let stand covered for 5 minutes or until all liquid is absorbed.

Toss rice with fork and sprinkle with fresh parsley.

NEXT INGREDIENT:  CHUCK ROAST

[house_cat]

@walker

I made the oregano-lemon chicken tonight.  It was wonderful!

Thank you. That recipe is a keeper :-)

[walker]

house_cat...thanks!!  I am glad you liked it!  

Now....onto...Chuck Roast.....I think I got this recipe here....good and easy one....thank you to the poster!

Crock Pot CHUCK ROAST

2 -  2 1/2 lbs. CHUCK ROAST

1 pkg. dry onion soup mix

1 can cream of mushroom soup

1/2 can (or more) beef broth

Put meat in crock pot.  Put Onion Soup Mix on top followed by Cream of Mushroom soup.  Add beef broth.  Cook 6-8 hours on low. (Short on time start at high for 1 hour and then reduce to low for 4-6 hours.)

NEXT INGREDIENT........ Potatoes, any kind