Brussel Sprouts

Brussel Sprouts one of Pa's favorite vegetables. I have learned many a way to roast, fry, steam and just make a salad out of them thinly sliced. Whatever it takes it does seem to me these little wonders had a big comeback in the last few years. I was never a fan of them but now I am I believe it is the many variety of ways to cook them that grabbed me. 

Well as usual I want you to get all your ingredients and tools ready. 

Ingredients

2 lbs Brussels sprouts
1 teaspoon dried thyme
2 teaspoons dried oregano
1/4 cup pine nuts
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 cup extra virgin olive oil
1/2 cup balsamic vinegar

 Heat oven to 425.

 Cut the bottoms off the Brussels sprouts and trim any damaged leaves. Cut in half

 

Add all of the ingredients into a bowl. Mix to combine

Add Brussels sprouts and mix until coated

Put in a roasting pan in the oven for 45 minutes, stirring once after about 25 minutes, until brown and caramelized

Once done plate up. Side note I do not eat these little devils but I sure did this recipe...Yummy

This is the time of year (Fall) to get your seeds started. 

Chicken Pie

This is really goods it is the old school way which is what most of the recipes are because my books are so old..I collect antique books so you really can tweak all the ones with you own taste...This would be fab on a rainy night

MEALS...Tested, Tasted and Approved....1930

 

 Chicken Pie

 
1-5 lb chicken or fowl
2 1/2 cupfuls diced, cooked potatoes
1 1/2 cupfuls small cooked onion
Celery Salt
1 1/2 cupfuls cooked carrots, cut in strips
5 cupfuls chicken broth
8 tablespoons flour
5 tablespoons water
1/8 teaspoon paprika


 

Boil chicken until tender. Then cut it up into neat servings and add potatoes, onions and carrots.

 
Heat the chicken broth and thicken with flour mixed to a smooth paste in water. Season with celery salt to taste and paprika.

 

Arrange chicken and vegetables in two casseroles and cover with hot sauce.

Then prepare the following Batter Crust. Sift together two cups flour, 4 tsp baking powder ad 1 tsp salt.

Add 3 tablespoons melted fat, 1 beaten egg and about 1 cup of milk. combine thoroughly-the mixture should be thick enough to drop small rounds over the surface of the pie.
 

Bake in a hot 450 F oven for 5 minutes. then 400 F for 15 to 20 minutes or until the dough is baked.

 

Oven Baked Cauliflower Wings

Today I decided to look outside of the box. With my BBQ today I want more vegetables. Regardless that this is made in the oven you could do it in the BBQ but I will let you figure that one out. Everyone is getting so creative with their vegetables and so I thought I would try this one. Knowing that cauliflower is a sturdy vegetable I knew it could stand up to heat and the elements without becoming soft and soggy. Well with that let us get started.




You will need a head of cauliflower to start. Clean the cauliflower as you usually do by  taking off all the leaves. Toss them into the compost. Keep the cauliflower in large enough pieces to grab with your fingers and enjoy. My pictures will show you my process.

You will need a batter to coat your cauliflower. Mine was made with what I have in my refrigerator and pantry you make due with what you use. Please do not get caught up in the ingredients milk is milk and flour is flour tit for tat.

Preheat your oven for 400 degrees and pop it up to 450 the last 15 minutes

Coating Ingredients:

1 cup almond milk
1 cup wheat flour
Seasoning to taste
1 tablespoon of olive oil
Hot sauce to taste or not

Mix all your ingredients into a small bowl.

Now our the coating ingredients to a large bag and add your cauliflower. I use my colander to coat the cauliflower so the excess will drip off and why waste a bag. Mix evenly regardless.



As you can see by the picture to the right. I coat them with the batter and then coat them with the Panko Crumbs in the same colander.




Let talk cooking sheets. I have used my Grandma's old cookie sheet. Yes it is worn but still cooking great. Place your coated crumbed cauliflower pieces on the cooking tray






Not touching but able to bake evenly. Bake them for 20 minutes until they are golden brown. Flip them over half way through the cooking process.

















Alright the end result was delicious but I so love Chicken Wings but this
would be a great alternative for your meatless party goers. Do try it !

Old School Potato Salad

Potato Salad I call it old fashion Potato Salad because I like to consider myself Old and Fashioned. So I tweaked this a bit as usual.I went through my cook books and everyone has a different way of making it. When I came to a recipe that called out for Miracle Whip I mean that is not even Mayonnaise to sweet.This is how I have made Potato Salad since the beginning of my cooking time Circa 1979.

I'm sorry my pictures are a few and not like always but I was battery dead between the steps. Everything did come from our garden except the sauces and spices.


Ingredients
8 large potatoes (mine were smaller )
1 cup Mayo
3 tbsp yellow mustard
1 tbsp horseradish
1 tbsp red wine vinegar
1/4 cup diced red onion
1 cup diced celery
6 radishes chopped
4 hard boiled eggs chopped
1 tablespoon red pepper flakes (optional)
2 tbsp Paprika and Dill (garnish)

A few notes:

** I make everything for my potato salad a day ahead so it can get good and cold and the flavors meld together. I mix it the morning of the BBQ or when it is to be eaten and let it sit for the day in the re-frig soaking up its flavors.

** If you start with hot water when boiling potatoes/eggs they cook too fast on the outside and get mushy before the middle is cooked. Starting with cold water lets the entire piece of potato get hot along with the water and it cooks through evenly. Ok Potatoes get porous as they cool so sprinkle some vinegar on while they are hot and they will keep the tangy till you mix up the salad. If you want a firmer potato use red skin potatoes. I like plain ole' russet potatoes. The garden ones were tiny!

**Also cook your potatoes to the texture you want. Cooked to long they are mush not cooked enough they are rock like. Keep them fork easy but not fork tender.

**While your potatoes are boiling you can take that time to chop the rest of the ingredient
You might as well do the eggs (same as potato start in cold water)and potatoes at the same time (Separate pots) why heat the kitchen twice. I swear my kitchen is always cooking something I wish I could still wear a bikini. lol................ could you imagine

** All chopping is to bite size the potatoes are the larger and the remaining veggies are small.

** Also if you want to tweak the dressing do it do not be scared to add that is the beauty of cooking but remember you can put stuff in but you can not take it out.

Prep

Chop your potatoes and boil till tender.

Hard boil your eggs (cold water like the potato)

Chop your other ingredients the onion, radish, and celery

Put you chopped veggies in a bowl in the refrigerator

Once your potatoes are cooked strain them let them sit for a bout 5 minutes so the water drains. While your potatoes are still warm sprinkle them with a little cider vinegar or pickle juice they will hold that tang till you mix it up tomorrow.

Now pop them in a bowl and put them in the refrigerator (covered)

The eggs are boiled you can let them cool to room temperature and pop them into the refrigerator also (Chop tomorrow they will be harder when cold and chop easier)

Ok zzzzzzzzz Wake up it is the morning of the next day..

Time to mix the salad



Grab all your ingredients potatoes, eggs, chopped veggies also grab you dressing ingredients.

Shell and chop your hard cooked eggs

In a large bowl put your potatoes, veggies and eggs, no mixing yet.


You do not want to mix to much because potato salad have a habit of breaking down if worked to much.





Lets stir up the dressing

Grab a small bowl and mix your Mayo, vinegar, mustard, horseradish  and red pepper flakes (Optional)
Put all this in the bowl and stir I stir this stuff with a whisk it seems that the whisk makes things seem light....




Ok are you ready I'm so excited add the dressing and mix it all up be gentle there is no rush!

How does it look?

How does it taste?

Now is your time to taste and add what you think might make it better? A little salt ? Pepper? I do not use salt in a lot of my cooking I like people to add there own.


How is It? Let me know.................