Roasted Brussel Sprouts and Leeks
- At October 4, 2010
- By megan
- In brussel sprouts
1
As an adult, I realized that I really do like brussel sprouts. However, I hardly ever eat them because I find the seasonal, local, fresh brussel sprouts so much more delicious than anything you’ll find in a store, so that limits the availability to just a few weeks each year.
Lucky for me, it’s that time of year. Here’s what I made:
I washed all of the tiny bugs off of my sprouts (they just come along with all of my market-fresh produce. oh well). The pound of sprouts I bought from Ollin Farms were small, so I left them whole, and coarsely chopped 4 leeks. I tossed them with a couple TB heavy whipping cream and a little maple syrup, then put them in a 375 degree oven for 25 minutes or so.
They came out beautifully tender. I sprinkled a little sea salt on top and couldn’t get enough of them! I am planning on re-creating this same recipe this week as I take advantage of brussel sprout season.
Annie’s Naturally Bakery
- At September 30, 2010
- By megan
- In bread, cookies, favorites, I would buy it again
- 0
If you live in North Carolina, South Carolina, Tennessee, or Georgia, then consider yourself lucky. You have access to Annie’s baked goods and I am quite envious out here in Colorado.
I discovered Annie’s Naturally Bakery last summer in an Ingles (this just cracks me up because the Spanish-speaker in me keeps wanting this store to be pronounced- inglés… the Spanish work for English. However, it is like In-Gulz…). Anyway, my sister and I went to buy food for our family reunion in NC and we were pretty amazed to find such high quality baked goods at the local supermarket.
So, I was quite happy this year when my parents picked me up from the Asheville airport with a bag full of Annie’s cookies and a loaf of slices spelt sandwich bread. Way to go mom and dad!
Annie’s cookies are perfectly delicious and border-line health food! Well, they are if you compare the ingredient list to pre-packaged cookies. These are as close to homemade as you can find outside of my very own kitchen!
Annie’s bakes breads, cookies, cakes, etc. the way baking was intended to be done. I’m already looking forward to next year’s trip to NC just for the cookies!
Grape Juice
- At September 29, 2010
- By megan
- In juice, Vita-Mix
- 2
There is nothing better, nothing with a truer taste, in my opinion, than a concord grape. The flavor is so completely “grape” that they are my preferred grape- except for those seeds. Those pesky seeds prevent me from ever buying my favorite grape. Bummer.
As a teenager, I had the patience to sit and spit every single seed into a cup. Some of my fondest memories from high school involve sitting with friends, sharing a huge bowl of concord grapes, and spitting seeds into a cup (I know… doesn’t sound very exciting. I guess I would do anything for that grape flavor).
I had some locally grown concord grapes and was starting to get bummed-out on how long it took to eat the things. The seeds just get in the way. Let’s be honest.
But… Vita-Mix to the rescue!
It was so effortless- I threw grapes into the Vita-Mix (about half-full), added about half as much water (eyeing it) as grapes, turned it up to speed 10, then high.
All you have to do next is pour it through a fine metal sieve and use a spoon to help move the mashy mixture around. In the end, I was left with a little bit of chopped seeds and skin, and a lot of perfectly grapey grape juice.
I drank so much grape juice that day…
Sweet Potato Black Bean Burgers
- At September 28, 2010
- By megan
- In black beans, Burgers, Ollin Farms, sweet potato
- 0
I am very excited to be eating fresh sweet potatoes from Ollin Farms. Sweet potatoes are quite versatile and I like to make sweet potato patties, sweet potato biscuits, and even sweet potato smoothies.
This time I made a hearty baked vegetarian burger.
- 3 cloves garlic, chopped
- 1 can black beans- rinsed, drained, somewhat smashed with your hands
- 1 cup finely grated yam/sweet potato
- 1/3 cup yellow cornmeal
- 1/2 tsp Spanish sweet paprika
- 1 egg, beaten
- pinch of sea salt
- ground black pepper
Mix all of the ingredients together in a large bowl. Form patties with your hands and bake them (I lined a baking tray with parchment paper). Start with the oven preheated to 400. After 10 minutes, lower the temp to 375 and let them cook another 5 minutes or so. Flip them and lower the oven to 350. They should be done in another 5-10 minutes, depending on your oven. They’ll be a nice golden brown and won’t fall apart.
I served this on a tortilla with some caramelized onion avocado spread, some caramelized onion, and Tillamook white cheddar cheese.
Enjoy!
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