Mushroom Pork Chops
Servings: 2
Ingredients
2 (1 lb) boneless pork chops (each 1 inch thick) fat removed
3 tablespoons butter, divided
8 oz sliced mushrooms
1 small-medium onion, diced
1 clove garlic, minced
1/4 cup dry white wine
1/4 cup unsalted chicken broth
1/2 cup heavy cream
1 tablespoon sliced sage leaves
1 tablespoon fresh thyme leaves, chopped
Salt and pepper to taste
Directions
Cut the pork into 4 cutlets and pound to a 1/4 inch thickness. Remove the pork chops from the refrigerator 30 minutes before cooking.
Sprinkle the chops with salt and pepper.
Heat a medium skillet and when hot, add 1 tablespoon butter. After the butter melts add the pork and cook for 2 minutes per side. Remove the pork chops to a plate and tent with foil.
Add the remaining butter, onion, garlic, and mushrooms and stir to coat. Cook until the onions are tender and the mushrooms have released their liquid. Add the wine and cook until mostly evaporated. Add the chicken broth, sage, and thyme and let simmer for a few minutes. Add the heavy cream and cook until the sauce thickens. Place the pork chops in the sauce to heat. Serve over sautéed cabbage.
Sautéed Cabbage
2 servings
Ingredients
Half of a medium head of Savoy cabbage, sliced into thin ribbons
1 clove garlic, minced
2 tablespoons butter
Salt and pepper
Directions
Melt butter in a deep frying pan. Add the garlic and cook for one minute. Add the shredded cabbage and stir.
Lower the heat and continue cooking until the cabbage is silky soft.., about 20 minutes. Stir often. Season with salt and pepper.
Green Beans with Shallots
Ingredients
1 lb green beans, ends trimmed and cut in half
Salt
1 large shallot or 2 small, sliced into thin rings
Black pepper
2 tablespoons olive oil
Directions
Cover beans with water and add a 1/2 teaspoon salt. Bring to a boil, lower heat and cook for about 4 minutes. Drain in a colander.
To the empty pan add the olive oil and the shallots. Cook until tender and soft. Return drained beans to the pan and add a sprinkle of black pepper. Cook for a minute or two to reheat the beans.
Serve with coleslaw and any other Mexican side dishes that you like.
Ingredients
1 ½ cups New Mexico Hatch Chile Pepper Sauce or any green chile sauce
1 tablespoon olive oil
2 tablespoons butter
1 pound skinless, boneless chicken thighs or chicken tenders
1/2 cup chicken broth
1 medium yellow onion, chopped
4 cloves garlic, minced
1/4 teaspoon dried oregano
1/4 teaspoon ground cumin
Salt and ground black pepper to taste
1 1/2 cups canned finely chopped tomatoes
One (8 ounces) package shredded Mexican cheese blend
Tortillas
Directions
For the chicken
Melt butter in a large deep skillet with a cover over medium-high heat. Cook the chicken until browned, about 2 minutes per side. Pour chicken broth over thighs and bring to a boil. Cover skillet and reduce heat to medium. Cook the chicken thighs until no longer pink in the center, about 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove the pan from the heat. Remove chicken from the chicken broth to a plate, reserving any broth in the pot in a small bowl. Shred the chicken and set aside.
For the sauce
Heat olive oil in a large pot or Dutch oven over medium heat. Cook and stir onion, garlic, oregano, cumin, salt, and pepper in hot oil until onion is soft about 6 minutes. Stir in tomatoes, reserved chicken broth, and the Green Hatch Chile Sauce. Bring to a boil, reduce heat to medium-low, and simmer, uncovered, for 30 minutes or until thickened.
Stir the shredded chicken into the pot with the chile tomato sauce.
Preheat the oven to 350 degrees F (175 degrees C).
Spread half of the chile chicken sauce on the bottom of an oiled 9-inch pie dish and sprinkle with half the Mexican cheese blend over the sauce. Repeat with a second layer of chicken tomato chile sauce and cheese. Bake in the preheated oven until the sauce is bubbling, about 30 minutes.
Serve on heated tortillas and top with sour cream.
Coleslaw
Ingredients
6 ounces shredded cabbage
1⁄4 cup finely chopped green onions
1 cup shredded carrot
1 teaspoon honey or sugar substitute
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/2 teaspoon celery seed
1/2 cup mayonnaise
1/2 cup heavy cream (whipping)
1 tablespoon white vinegar
2 tablespoons lemon juice
Directions
In a large bowl, combine the coleslaw, carrots and green onion.
Put aside.
In a separate bowl, combine the honey, salt, pepper, celery seed, mayonnaise, whipping cream, vinegar, and lemon juice, using a whisk.
Pour over the vegetables, stir gently to mix.
Refrigerate for at least 1 hour. Stir before serving.
Chili Stuffed Peppers
Use any chili you have for this recipe but I really like my Texas-style chili for this recipe.
Ingredients
1 tablespoon olive oil
2 medium red bell peppers, washed
2 cups leftover Texas Style Chili, divided
2 cups shredded cheddar cheese, divided
Directions
Preheat the oven to 400 degrees F. Use the oil to coat a baking dish large enough to fit the peppers.
Cut the bell peppers in half and remove the seeds and membranes inside.
Fill the peppers with the chili, about ½ cup in each.
Place the chili stuffed peppers in the prepared baking dish, cover tightly with foil and place them in the oven.
Bake for about 45 minutes, or until the chili is bubbling and hot and the peppers have softened.
Top with shredded cheese, about ½ cup for each and bake, uncovered, an additional 5 minutes or until the cheese is melted.
Golden Mashed Potatoes
4 servings
Ingredients
2 pounds Yukon Gold potatoes, peeled and cut into cubes
Salt
1/2 cup buttermilk or heavy cream
2 tablespoons chopped fresh chives
Directions
Bring a large pot of salted water to a boil. Add the potatoes and cook for 15 minutes, or until tender. Drain and place in a large bowl.
Mash the potatoes, adding the buttermilk until moist and the consistency that you like. Season with additional salt if needed. Sprinkle with chives and serve.
Roasted Acorn Squash
Ingredients
One 2 lb. acorn squash
2 tablespoons butter, melted
2 tablespoons minced fresh herbs or 1 teaspoon dried (combination of thyme, sage, rosemary, or oregano)
1 garlic clove, minced
Salt and black pepper to taste
Directions
Preheat oven to 400° F.
Cut acorn squash into quarters and remove the seeds from the center of each quarter.
Slice the quarters into 1/4 inch thick pieces. In a small mixing bowl combine the melted butter, garlic and herbs.
Place the squash on a foiled lined baking pan coated with cooking spray and sprinkle with salt and pepper. Brush the herb butter on both sides of the squash.
Roast the squash until tender, about 25 minutes.
Italian Style Crab Cakes
I use Penzey’s Tuscan Sunset Blend which is a combination of basil, oregano, red bell pepper, garlic, thyme, fennel, black pepper, and anise. You can also use dried Italian seasoning.
Ingredients
1 lb fresh lump crabmeat, cleaned and shells removed
2 tablespoons chopped red bell pepper
1 shallot, minced
½ cup Panko breadcrumbs
1 teaspoon Tuscan blend seasoning or salt-free dried Italian seasoning
⅓ cup olive oil mayonnaise
2 tablespoons homemade or store-bought basil pesto
1 egg, beaten
2 tablespoons olive oil
2 tablespoons butter
8 thin tomato slices
Lemon Butter Aioli
2 tablespoons butter, melted
1/2 cup olive oil mayonnaise
1 tablespoon lemon juice
1 clove small garlic minced or grated
Pinch of cayenne
Pinch of salt and pepper
Directions
Make the aioli
Whisk the melted butter with the ½ cup mayonnaise, lemon juice, garlic, pinch of cayenne, salt, and pepper in a medium-sized bowl until smooth and combined, cover and place in the refrigerator until ready to use.
Make the crab cakes
In a large bowl, mix together all crab the cake ingredients except the oil and the tomatoes. Using 1/3 cup mixture for each, shape into eight 3-inch patties.
In 10-inch nonstick skillet, heat oil and butter over medium heat until hot. Add patties; cook 4 to 5 minutes on each side or until golden brown and thoroughly cooked. Drain on paper towels.
To serve place each crab cake on a tomato slice and top each cake with a tablespoon of Lemon Butter Aioli.
I have family visiting, so this week I will share with you some of our main dish entrees. Complete this meal with meatballs or Italian sausage, salad and bread.
Spinach and Ricotta Stuffed Manicotti
Makes 8-10. Double the recipe for the crepes and filling to make two dishes.
Crespelle Batter
1 cup whole milk
3/4 cup all-purpose flour
2 eggs
1/8 teaspoon salt
Butter for crepe pan
To make the crepes:
Add the flour gradually to the milk with a whisk in a medium bowl with a cover. Add the eggs one at a time and beat well after each addition. Add the salt.
Refrigerate for at least 30 minutes.
Heat the crepe pan and butter the pan.
Pour a scant ¼ cup of batter into the hot pan. Tilt the pan around with a circular motion so that the batter thins out and forms a round crêpe about the size of the pan. Cook until the edges of the crêpe become whitish and the inner portion yellow and partially solid.
Using a wide spatula, turn the crepe over and cook briefly (about 30 seconds).
Remove to a plate to cool. Repeat with the remaining batter, buttering the pan for each crepe. Place a sheet of wax paper between the layers to keep them from sticking together.
Marinara Sauce
2 tablespoons extra-virgin olive oil
1 small onion, finely chopped
4 garlic cloves, minced
2 (26-ounce) cartons Pomi finely chopped tomatoes
1 (6-ounce) can tomato paste
1 teaspoon kosher salt, plus more as needed
1/2 teaspoon black pepper, plus more as needed
4 fresh basil leaves, minced
Directions
Heat the oil in a large saucepan with a cover. Add the garlic and onion. Sauce for 2-3 minutes. Add the remaining ingredients. Simmer the sauce with the cover ajar for 1 1/2 hours or until thickened.
Spinach and Ricotta Filling
2 cups cooked spinach, squeezed dry
1 cup whole milk ricotta cheese
1/2 cup shredded mozzarella cheese
1/4 cup grated parmesan cheese, plus extra for baking
1 large egg
1/2 teaspoon pepper
1/2 teaspoon salt
Directions
Combine the filling ingredients. Cover and refrigerate until ready to assemble the manicotti.
To assemble the manicotti:
Heat the oven to 375 degrees F and lightly brush a 9×13 inch baking dishes with olive oil.
Spread a thin layer of sauce across the bottom of the baking dish.
Place 4 tablespoons of the filling down the center of a crepe. Roll it up and place it, seam-side-down the baking dish. Repeat with the remaining crepes and filling. Top with marinara sauce spreading it evenly over the manicotti and sprinkle with Parmesan. Bake the manicotti for 30 minutes. Let rest 5 minutes before serving.
I have family visiting, so this week I will share with you some of our main dish entrees.
Pulled Pork Tacos
Ingredients
2 tablespoons vegetable oil
1 onion, chopped fine
3 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon ground chili powder
1 carton Pomi Tomato Sauce — 17.64 oz
¼ cup orange juice
2 tablespoons apple cider vinegar
1½ tablespoons Worcestershire sauce
2 bay leaves
Salt and pepper
1 (2 1/2- to 3-pound) boneless pork butt roast
10-12 (6-inch) corn tortillas
New Mexican Green Hatch Chili Sauce, see recipe below
Directions
Adjust the oven rack to a lower-middle position and heat the oven to 275 degrees F. Heat oil in a Dutch oven over medium heat until shimmering. Brown the pork on all sides. Remove to a plate,
Add the onion and cook until lightly browned 4 to 6 minutes. Add garlic and spices and cook for 30 seconds. Stir in tomato sauce. orange juice, vinegar, Worcestershire, bay leaves, 1 teaspoon salt, and 1 teaspoon pepper, scraping up any browned bits.
Return pork to the pot and bring mixture to a boil. Transfer the pot to the oven, uncovered, and cook until pork is tender about 3 hours, stirring once halfway through cooking. Remove the pot from the oven and shred the pork with two forks.
Serve the shredded pork on top of the tortillas with Green Chili Sauce, cheese and other toppings of choice.
New Mexico Green Chile Sauce
Ingredients
1 tablespoon vegetable oil
1⁄2 cup finely chopped onion
2 cloves garlic, minced
2 tablespoons masa harina flour (corn flour) or regular flour
1⁄4 teaspoon ground cumin
Salt and pepper, to taste
1 1⁄2 cups chicken stock, see above
1 cup chopped roasted and peeled New Mexico Hatch green chilies
1⁄4 teaspoon dried oregano
Directions
To prepare the peppers:
The peppers need to be roasted on the grill or under a broiler before making the sauce.
Place the chiles on an outdoor grill or under the broiler and roast until the skin is charred and blistered, about 3 to 5 minutes.
Avoid completely blackening the chiles; you’re looking for them to be about 40% to 50% charred.
Using tongs, turn the chiles over and roast on the other side until the skin is charred and blistered about 3 to 5 minutes.
Remove the chiles from the grill or broiler and place them in a paper bag, food-safe plastic bag or heat-safe bowl.
Close the bag or cover the bowl, and let stand for 10 to 15 minutes. The steam will help loosen the peel from the chiles.
When cool enough to handle, pull the skins off and set aside.
To prepare the sauce:
(I do not like the sauce chunky, so I puree the chopped peppers with half of the chicken broth first and then add it to the sauce.)
In a medium saucepan, saute the onion and garlic in the oil over medium-high heat, until tender (about 3 minutes).
Stir in the flour, cumin, salt, and pepper and cook over medium heat, stirring, for 2 minutes.
Stir in the stock and simmer until thick and smooth.
Stir in the chiles and oregano.
Cool the sauce and store in the refrigerator, covered, for up to one day or the freezer for several months.
Classic Texas chili doesn’t include beans or tomatoes, only beef, homemade chili paste, and a few flavorings. It’s what Texans call a “Bowl o’ Red” and tastes intensely of its two main ingredients. I like to add tomatoes, so I call this dish Texas style.
Chili
Ingredients
4 tablespoons olive oil
2 pounds boneless sirloin steak, cut into 3/4-inch cubes
1 lb lean ground beef cup finely chopped onion
3 large cloves garlic, minced
1 cup chopped onion
1 cup chopped bell pepper
2 jalapeno peppers, finely chopped
1 tablespoon ground cumin
1 tablespoon ground coriander
2 tablespoons ground chili powder
1/2 teaspoon ground black pepper
1 teaspoon salt
4 cups beef broth
26-28 oz crushed Italian tomatoes
1 tablespoon honey
Topping Options
chopped avocado, shredded cheddar cheese, onion or scallions
Directions
Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Add half of the beef and lightly brown on all sides, 2-3 minutes per side. Transfer to a bowl and repeat with the remaining beef. Reserve. Repeat with the ground beef and add to the bowl with the sirloin cubes.
Add the remaining olive oil and heat it over medium heat. Add the onion and cook for 5 minutes. Add the garlic and cook for 30 seconds. Add the bell peppers and jalapenos and cook for another 5 minutes.
Add the browned meat and the spices and salt. Stir well. The add in the broth, tomatoes, and honey. Bring to a boil, reduce the heat to a simmer and partially cover the pot. Cook for 3 hours until the liquid is reduced and the chili becomes thick and the meat is very tender.
Corn Muffins
12 muffins
Ingredients
1 cup unbleached all-purpose flour
1 cup yellow cornmeal
1 tablespoon baking powder
1⁄2 teaspoon salt
2 tablespoons sugar
1 large egg
1 cup milk
4 tablespoons unsalted butter, melted
Directions
Preheat the oven to 425 degrees F.
Butter the insides and the top of a regular muffin pan.
In a large bowl thoroughly combine the flour, cornmeal, baking powder, salt, and sugar.
In a medium bowl, beat the egg with the milk and melted butter.
Combine with the dry ingredients until just evenly moistened.
Do not overmix.
Immediately spoon the batter into the muffin pan.
Bake 18 -20 minutes or until a toothpick inserted in the center of the muffin comes out clean.
For a low carb/gluten-free version: “No-Corn” Bread Muffins
Makes 12
Ingredients
2 cups almond flour
2 teaspoons baking powder
½ teaspoon salt
4 eggs, beaten
4 tablespoons heavy cream
4 tablespoons water
1/2 cup butter, melted
2 teaspoons honey substitute (such as Sukrin Gold)
1 teaspoon Amoretti sweet corn extract
1 cup shredded cheddar cheese
Directions
Preheat the oven to 350 degrees F. Coat a 12-cup muffin tin with cooking spray.
Combine the almond meal, salt, and baking powder.
Add the cream, water, sweetener, and eggs, stir to combine.
Add the melted butter, stir to combine.
Divide the batter equally into the muffins cups.
Bake for 18-20 minutes until the edges are slightly browned and the tops are firm to the touch.
Greek Omelet
Ingredients
8 eggs
1/4 teaspoon pepper
1/2 teaspoon dried oregano
10 oz pkg frozen spinach, defrosted and squeezed dry
1/2 cup crumbled feta cheese, divided
1/4 teaspoon dried dill
1 clove garlic, minced
1/4 cup minced red onion or scallions
1/4 cup chopped red or yellow bell pepper, finely diced
1/2 cup chopped seeded tomato
A few Kalamata olives, pitted and sliced
Dried or fresh dill for garnish
Directions
Chop spinach and mix well with minced dill and crumbled feta. Set aside.
Place diced tomatoes on paper towels to dry. Set aside.
Crack the eggs into a bowl with the black pepper and oregano. Whisk with a fork. Set aside.
Heat oil in a large nonstick skillet. Add garlic, onion and bell pepper and saute until tender. Add the spinach mixture and cook for 2-3 minutes. Pour the egg mixture over the vegetables. Move the outer edges of the eggs inward and cook until set and none of the mixture looks uncooked. Slide the omelet onto a serving plate. Sprinkle the top of the omelet with remaining feta, chopped tomatoes, sliced olives, and dill. Cut into serving pieces.
Cranberry Orange Muffins
12 muffins
ingredients
Nonstick cooking spray
11/2 cups all-purpose flour
1/2 cup quick-cooking rolled oats
2 teaspoons baking powder
1/2 teaspoon. ground cinnamon or apple pie spice
1/2 teaspoon orange extract
1/4 teaspoon. salt
1 egg, lightly beaten
3/4 cup milk
1/2 cup granulated sugar
3 tablespoons vegetable oil
1 cup fresh or frozen cranberries
1/2 cup pecans or walnuts, toasted and chopped
Directions
Preheat the oven to 375 degrees F. Coat twelve 2-1/2-inch muffin cups with nonstick spray or line with paper baking cups; set aside.
In a large bowl combine all-purpose, oats, baking powder, cinnamon, and salt. In a medium bowl combine egg, milk, sugar, and oil. Add egg mixture all at once to flour mixture; stir just until combined. Fold in the cranberries and toasted walnuts. Spoon into prepared muffin cups.
Bake for 15 to 18 minutes or until tops are lightly browned and a toothpick inserted in centers comes out clean. Cool muffins in pans for 5 minutes. Remove muffins from pans. Serve warm. Makes 12 muffins.
Low Carb/Gluten-free Recipe
Makes 9 muffins
2 cups Low-Carb Baking Mix (I use Bob’s Red Mill) or Gluten-free Baking Mix
1 tablespoon baking powder
1/3 cup Low Carb Sweetener ( I use Lakanto Monk Fruit Sweetener)
1 teaspoon cinnamon
2 eggs, lightly beaten
1 cup water
2 tablespoons vegetable oil
1/2 teaspoon orange extract
1 cup fresh or frozen cranberries
1/2 cup chopped pecans or walnuts
Directions
Heat the oven to 350°F. Lightly coat 9 muffin cups with baking spray.
In a mixing bowl, combine dry ingredients (Low Carb Baking Mix, baking powder, cinnamon, and sweetener). Make a well in the center of dry ingredients and add the eggs, water, oil and orange extract. Whisk until just blended. Stir in cranberries and pecans. Take care not to overmix.
Using a scoop divide the batter into the 9 muffin cups filling them to the top. Bake 25 minutes. Cool in the pan 10 minutes. Remove the muffins to a wire rack to finish cooling.
Filet Mignon
Two 4-ounce filet mignon, (1-inch thick)
1 tablespoon olive oil
1 tablespoon butter
Salt and pepper
Asparagus
½ lb asparagus, trimmed
1 tablespoon olive oil
salt and pepper to taste
Creamy Garlic Shrimp
2 tablespoons unsalted butter
6 large shrimp deveined, tails removed
2 cloves garlic, minced
2 tablespoons dry white wine or low-sodium chicken broth
4 tablespoons heavy (whipping) cream
1 tablespoon freshly shredded parmesan cheese
Salt and pepper to taste
1 tablespoon fresh parsley chopped
Directions
Heat the oven to 400 degrees F.
For the asparagus:
Oil a baking dish that will fit the asparagus. Season with salt and pepper and drizzle with the olive oil. Place the dish in the oven about 10 minutes before you are ready to cook the steak.
For the steaks:
Remove the steaks from the refrigerator at least 20-30 minutes before cooking. Season the steaks liberally with salt and pepper. Place a small heavy-bottomed ovenproof skillet over medium heat. When hot, add the oil and swirl the pan to coat the surface. When the oil shimmers, add the steaks and don’t move them for 3 minutes. Gently work a spatula under the steaks and turn them over. Cook for another 3 minutes and place the skillet in the oven with the asparagus. Cook for 5 minutes and remove the steaks to a serving dish to rest. Let the asparagus cook for another 5 minutes.
Turn the oven to broil and move the oven rack closer to the broiler.
For the shrimp:
In a second small skillet, heat the butter; add the garlic, sauté one minute.
Pour in the white wine (or broth), and bring to a boil, then reduce the heat to a simmer. Add the cream and continue simmering, while stirring. Add in the parmesan cheese; allow to melt in the sauce. Season with salt and pepper to your taste.
Add the shrimp and cook until just pink on one side, about 1 minute; turn the shrimp over and cook until pink; about 1 minute. Place the shrimp and sauce on top of the steaks and sprinkle with the parsley. Serve the asparagus on the side.
Broiled Tomatoes
2 servings
Ingredients
1 large beefsteak tomato, halved
1 small garlic clove, minced
1 tablespoon fresh parsley, chopped
2 teaspoons olive oil
1 tablespoon shredded parmesan cheese
Directions
Preheat broiler. Arrange tomato halves, cut side up, in an oiled baking dish.
Mix garlic, parsley, and olive oil; pour over tomatoes. Sprinkle with cheese.
Broil 5 inches from the heat for 3 minutes or until cheese is golden brown. Serve.
Depending on where you live you’ll find everything from the first apples of the season to fresh broccoli, pumpkin and other squashes, grapes, cauliflower, root vegetables, melons, and sweet potatoes to just name a few. Incorporate these foods throughout your menu: try apples in your pancakes, stuff, and roast an acorn squash, add grapes to your chicken salad, make broccoli or cauliflower soup or add roasted root vegetables to your homemade pizza. There are endless possibilities.
Salmon Saltimbocca
2 servings
Ingredients
Olive oil
2 salmon fillets about 6 oz each, skin removed
Salt & pepper to taste
2 slices prosciutto
4 sage leaves
Directions
Preheat the oven to 425 degrees F.
Pat the fish dry with paper towels and place in an oiled baking dish. Sprinkle the salmon with salt & pepper and drizzle with olive oil. Lay two sage leaves on the non-skin side of the fillets and place a slice of prosciutto on top of each fillet.
Tuck the edges of the prosciutto underneath the sides of the salmon. Place the baking dish in the preheated oven and bake the salmon for 10 -12 minutes.
Roasted Broccoli With Creamy Italian Dressing
Ingredients
1 large head of broccoli (4 stalks)
Extra virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon black pepper
Dressing
1/4 cup mayonnaise
2 tablespoons sour cream
2 tablespoons red wine vinegar
2 tablespoons extra-virgin olive oil
1 small clove garlic, minced
1 teaspoon dried Italian seasoning
Pinch of sugar
Kosher salt and freshly ground pepper
1 tablespoon chopped fresh parsley
2 tablespoons grated parmesan cheese
Directions
Preheat oven to 425 degrees F.
To make the dressing:
Whisk the mayonnaise, sour cream, vinegar, olive oil, garlic, dried seasoning, sugar, 1/4 teaspoon salt and a few grinds of black pepper in a medium bowl. Stir in the parsley and cheese. (The dressing will keep, refrigerated, up to 1 week.)
For the roasted broccoli:
Cut the broccoli florets from the thick stalk and slice into 2-inch pieces.
Place the broccoli florets on an oiled baking sheet large enough to hold them all in a single layer. Sprinkle with the salt and red pepper flakes. Drizzle with olive oil. Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.
Remove the broccoli from the oven and.serve with the dressing.
Garlic Butter Sautéed Rutabaga or Potatoes
Rutabaga is a great fall root vegetable to serve. If you don’t care for this vegetable substitute Yukon gold potatoes in the recipe below,
2 servings
Ingredients
1 ¼ lb rutabaga or Yukon gold potatoes
3 tablespoons unsalted butter
1 garlic clove, minced
½ teaspoon salt
Fresh cracked black pepper
Chopped parsley for garnish
Directions
Peel the rutabaga. Trim the ends, and then cut into 1-inch cubes. Put the rutabaga in a large pot and cover with cold water.
Add 1/2 teaspoon salt and bring to a boil. Cover, turn down the heat and cook until just tender, but not soft or mushy, about 20 minutes.
Drain the rutabaga in a colander and then place on paper towels for a few minutes to dry.
.Heat the butter in a medium skillet and add the garlic. Cook for a minute. Add the dried rutabaga cubes, salt, and pepper to taste. Saute the cubes until brown and crispy, turning them over several times, about 15 minutes.
