Sweet Carmelized Brussels Sprouts

Courtesy on Mindy Carlson.... but may have originally come from The Noshery.
(Photo from Flickr)

I've never had brussel sprouts in my life but I ate two servings of this and can't wait to make it for Chris.

6 tablespoons butter, divided into 3 tablespoons
1 onion, thinly sliced
kosher salt
2 tablespoons apple cider vinegar
4 teaspoons sugar
1 1/2 pounds brussels sprouts, quartered
3 tablespoons extra-virgin olive oil
1/2 cup water
4 slices of bacon, cook until crispy then cut into small pieces

Melt 3 tablespoons butter in medium skillet over medium heat. (Mindy cooked the bacon first and used the bacon fat to start cooking the onions, YUMMY) Add onions and sprinkle lightly with kosher salt and pepper. Saute until soft and golden, about 10 minutes. Add the combined vinegar and sugar. Stir until brown and glazed, about 3 minutes.

Quarter brussels sprouts length wise. Heat the olive oil in large skillet over medium-high heat. Add in the brussel sprouts and sprinkle with salt and pepper. Saute until brown at edges, 6 minutes. Add 1/2 cup water and the remaining 3 tablespoons butter. Saute until most of water evaperates and sprouts are tender but still bright green, 3 minutes.

Mix in cooked, crispy bacon and serve on top with onion. ( Mindy mixed them all together in a bowl before serving, I highly reccomend this)

Serves 4

Squash Stuffed Apples

Squash Stuffed Apples

Serves 4 - Use organic ingredients whenever possible


2 Granny Smith or Pippin apples

1/4 cup + 1 tablespoon fresh apple cider or unfiltered apple juice

2 tablespoons agave nectar or honey

2 heaping cups butternut squash, cubed

1 tablespoon Earth Balance non-hydrogenated margarine

2 tablespoons maple syrup

1/8 teaspoon salt

Pumpkin pie seasoning or cinnamon


Preheat your oven to 325˚

Core the apples and them cut them in half across the middle.

Using a paring knife and spoon, scoop out some of the pulp to form apple “bowls”. Save the pulp.

Put the apple into a small baking dish.

Whisk together the apple cider and agave nectar and pour over the apples.

Bake for 30 minutes, basting the apples at least once with the sweetened cider in the dish

While the apples are baking, peel, seed and cube the squash.

In a skillet or large pot with a cover, melt the margarine over a medium low heat.

Add the cubed squash, reserved apple pulp, maple syrup and the tablespoon of cider and saute covered for 15 minutes.

Stir occasionally so it doesn’t stick or burn.

Let the squash mixture cool for a few minutes uncovered before putting it into your food processor with the salt and blending until smooth.

Transfer the squash mixture to a pastry bag and pipe into the apples.

If the cider in the baking dish has not thickened, pour it into a small pot and bring to a fast simmer for 1 minute to thicken it

Pour the thickened cider over the stuffed apples and sprinkle them with pumpkin pie spice or cinnamon.

Roasted Banana Mash

Don't let the ingredients fool you...this is hands down yummy! Even my very discerning food critic Chris requested it for special dinner guest over the weekend. I learned how to make this recipe when I took some cooking classes by Josh Alkire in San Diego. It was complimented by a yummy white fish dish that I'll add another time but it's great served with other things. I served it with stake and green beans this weekend.

2 lbs. red potatoes, cut into 1-2 inch pieces
4-6 garlic gloves
2-3 shallots peeled and quartered
1/4 c. olive oil
2 Tablespoons chopped fresh Thyme (2 tsp. dried)
salt and pepper
2-3 bananas peeled and chopped 1 inch long
1/2c. heavy cream (I use 1/3 cup skim milk on occasion)
1/2 c. butter (I use about 1/4 cup butter)
1 Tablespoon chopped Italian parsley (if desired)
1-2 Tablespoons chives chopped for garnish (if you really want to be fancy)


Pre-heat over to 450 degrees. Heat a heavy bottomed pan inside the over at least 15 minutes to get good and hot. (Make sure the pan is oven proof.)

In a bowl toss together the potatoes, garlic, shallots, thyme and olive oil, then season with salt and pepper. Place in the hot pan and roast in the oven for 30 to 45 minutes, tossing every 15 minutes. Toss the banana in a bit of oil and through on top of the potatoes. Cook until color forms on the bananas. Remove from oven and transfer to a bowl with the butter and parsley (if desired). Add cream. Mash by hand until all the butter and cream is incorporated, being sure to leave lumps. Season to taste, and garnish with chives.