Brussels Sprouts tossed in Butter

OK, all I did to change this recipe from Julia Child was to alter the amounts to fit a serving for two people. Since I am not including any amounts here, you can use the amounts you need.

Ingredients:

• Organic Brussels Sprouts - as many as you need
• Sea Salt
• 4 tb. or more butter
• Black Pepper

Directions:

1. Clean the Brussels sprouts and cut off the withered leaves and root ends
2. Pierce each end with an "X"
3. Bring a kettle of water, enough to cover the sprouts, to a boil adding some salt
4. Cook 4-5 minutes
5. Immediately, or several hours later, melt butter in a frying pan
6. Cut the sprouts in half or quarters
7. Add sprouts to frying pan and toss - do not stir
8. Add salt and pepper to taste

Leek Quiche

Ingredients:

3 tbsp. butter
4 leeks
1 egg and 1 egg yolk
1/2 cup heavy cream
1/2 cup light cream
sea salt
black pepper
1 9" pie crust, partially baked
3/8 cup cheese of your choice

Directions:

1. Preheat oven to 300 degrees
2. Cut off the ends of the leeks and the dark green parts. Slice each leek in half lengthwise and wash carefully watching for bugs.
3. Dice the leeks and saute in butter until soft (not brown)
4. Whip the eggs and cream, add salt and pepper
5. Spoon the leeks into the bottom of the pie crust and pour the egg/cream mixture over the leeks
6. Sprinkle the cheese over the top of the quiche mixture
7. Bake for 35-40 minutes - cheese should be golden

Pastrami and Brussels Sprouts

Ingredients:

• 1/8 lb. pastrami, slice thin
• 2 tbsp. butter
• 1 lb. Brussels Sprouts, halved or quartered dependent on size
• seas salt
• black pepper
• 1/8 cup diced red onion

Directions:

1. Preheat oven to 425
2. Cut pastrami in strips about 1/4 inch wide and 2 inches long
3. Melt butter in skillet and add pastrami
4. Cook about 3-4 minutes
5. Pour skillet ingredients into a oven-safe bowl
6. Add Brussels Sprouts, salt and pepper and mix well
7. Add onion
8. Roast 35 minutes - stir half-way
9. Serve

2-3 servings

Caramelized Brussels Sprouts

Caramelized Brussels Sprouts

Ingredients:

1. 12 oz. Brussels Sprouts, halved (quartered if large)
2. sea salt
3. black pepper
4. 2 tbsp. olive oil
5. lemon juice
6. 1/2 cup water

Directions:

1. place Brussels Sprouts and water in skillet - salt and pepper to taste
2. cover and simmer over medium heat, stir occasionally until water is evaporated - sprouts will be crispy tender
3. Increase heat to medium high and add olive oil
4. continue to cook uncovered until sprouts are golden brown - about 5-7 minutes
5. add lemon juice to taste

Goes well with fish

Slow Cooker Chicken Cacciatore

Ingredients:

1 cup organic chicken broth
1 tsp. garlic powder
1 can tomato sauce
1 cup mushrooms
1 cup chopped onion
2 chicken breasts
hot cooked spaghetti

Directions:

1. stir broth, garlic powder, tomato sauce, mushrooms and onions in slow cooker
2. add the chicken and turn to coat with the mixture
3. cover and cook on low for 8 hours
4. serve over the spaghetti

Spinach and Gruyere Strata for breakfast of brunch

Ingredients:

4 tbsp. butter
4 green onions, sliced thin
wilted organic baby spinach
sea salt
ground pepper
6 oz Gruyere cheese, shredded
4 eggs
1 1/2 cups milk

Directions:

1. melt 2 tbsp. butter in a skillet
2. add green onions and cook until softened
3. add spinach, salt and pepper
4. cook until all is heated
5. butter a glass baking dish
6. spread half of the spinach mixture over the bottom of the baking dish
7. cover with 1/2 of the cheese
8. scramble the eggs with milk, salt and pepper
9. pour the eggs over the top of the strata in the baking dish
10. preheat oven to 325 degrees
11. add rest of the cheese to top of the strata
12. bake about 50-55 minutes - top should be golden brown

Zucchini Chips

Ingredients:

1 large zucchini
2 eggs
1 cup flour
1/2 cup grated Romano cheese
canola oil

Directions:

1. Preheat oven to 450 degrees
2. Slice zucchini into thin slices
3. Whisk 2 eggs in a bowl
4. Coat each slice of zucchini in egg then dredge in the flour to coat
5. Place each slice of zucchini on a baking sheet coated with canola oil
6. Bake for 8-10 minutes
7. Add fresh Romano cheese, then flip each piece of zucchini
8. Bake another 8-10 minutes