Three New Recipes

There are three new recipes and more to come. I selected these recipes from a cache of great recipes waiting to be shared here. Why did I choose these three? I recently had a discussion with a friend about the lack of variety in most adults diets. She argued that adults know what they like and therefore rarely try new things. My response was that most adults base their tastes on what they liked as a child or young adult and as we age our taste matures.

This inspired me to select recipes that highlight the three most hated vegetables (by kids and adults alike), Brussels sprouts, green beans and to a much lesser extent spinach. These poor vegetables have been getting a bad rep for years. Hopefully these recipes will change minds.


- Tziporah

PS. I also added a search feature. You can now search for recipes based on their ingredients!

Green Beans with Toasted Walnuts and Tarragon

As a child, green beans were my least favorite vegetable. Now I love to eat them raw, OR prepared with this unique nut sauce.

Ingredients:

1/4 cup toasted chopped walnuts
1 Tbsp minced tarragon
1 lb green beans (snap off ends)the fresher the better
1 1/2 Tbsp walnut oil
salt and pepper

Preparation:

1. Wash the green beans thoroughly
2. Boil 2 1/2 quarts of water
3. Place the toasted nuts and tarragon in a large bowl, set aside.
4. Add the green beans and 1 tsp of salt to the boiling water. Cook until the beans are tender then drain the beans well
5. Place the beans in the bowl with the walnuts and tarragon. Drizzle the oil evenly over the beans and toss gently. Sprinkle lightly with salt and pepper.

Braised Brussels Sprouts with Mustard Cream Sauce

Brussels sprouts are the most misunderstood of all the vegetables. When I asked some of my (adult) friends if the liked the tiny cabbage I received the most emphatic responses. The consensus was a resounding "Are you kidding? Eew!". I have a feeling this recipe will change their minds.

note: this recipe is **DAIRY**

Ingredients:

1 lb of Brussels sprouts
1 Tbsp of unsalted butter
2 medium shallots, minced
1/4 cup of heavy cream
1/4 cup of vegetable stock
1 Tbsp of Dijon mustard
1 tbsp minced parsley leaves
salt and pepper

Preparation:

1. Trim and discard a layer or two of loose outer leaves from each Brussels sprout. Trim a thin slice from the stem of each sprout. Discard waste.
2. Melt the butter in a large saute pan. Add the shallots and saute over medium heat for 3 minutes or until soft
3. Add the Brussels sprouts, cream, stock, and salt to taste. Cover and simmer until the sprouts are tender (10 minutes)
4. Remove the cover and stir in the mustard, parsley, and pepper.

Best served immediately

Spincah With Garlic and Chilies

All I can say is: yum!

Ingredients:

2 tablespoons of extra virgin olive oil
3 medium garlic cloves
1/2 teaspoon hot red pepper flakes or 1 small dried chili
2 1/2 lbs of spinach
salt

Preparation:

1. Mince the garlic (and chili if using whole)
2. Wash and check the spinach. Remove the stems, shake dry
3. Heat the oil in a large pot. Add the garlic and red pepper flakes and saute over a medium heat for about one minute.
4. Add the spinach leaves and stir to coat with oil
5. Cover and stir occasionally for about five minutes
6. Remove the cover and cook for another minute or two until any liquid in the pot has evaporated.
7. Salt to taste

Happy Spring - Two New Recipe's

Greetings loyal readers,

I have received several emails asking about when the next update will be. Well, here it is friends. One recipe is a cheesy spinach lasagna, the other a coconut mango rice. Two very different but very delicious recipes. Until next time.

Tziporah