BIZZY BAKES

I should call this, "My Love Affair with Brussels Sprouts," but that would be unfair to bok choy and spinach.  Spinach is the best in my opinion.  I have made three recipes with a bit of sweet added to the vegetable it makes a major difference. Brussels Sprouts in Onion Honey Sauc e Ingredients: 12- 15 brussels sprouts 1 tablespoon olive oil 1 large white onion, quartered and sliced thin 1/4 cup vegetable broth 2 garlic cloves, finely minced 1 1/2 tablespoons honey 1  tablespoon Dijon mustard  1  1/2 tablespoons cider vinegar, start with 3 then add more if desired salt and pepper Method: Boil brussels sprouts for 7 - 10 minutes or until tender. In large skillet, heat olive oil and saute onions for 7-9 minutes.  Add garlic and saute for another 2 minutes. Stir intermittently.    Add the broth, raise the heat to high and cook for approximately 4 minutes until the liquid is reduced by 1/2. Add the mustard, honey, vinegar,and pe...

Hey hey, Donna Hay.  It is WwDH and I love cooking her recipes, more each week.  I selected this week's recipe and you might just notice, more and more of my recipes feature brussels sprouts.  I completely forgot to put the almonds on this dish.  Please picture it with almonds. You can find this recipe, Brussels Sprouts with Lemon, Garlic and Almonds here. Even without the almonds, I liked this simple dish.  It balances with most other foods.  It took almost no time to make and I would like to make it often since it is easy and we like it. I have been making lots of brussels sprouts but the last two were sweet, one with maple syrup and now I have one coping up with honey.  This last one is absolutely delicious.  Who would have thought that the sprouts would be good sweet and of course they are tasty as a savory vegetable, such as this one. What did Gaye ,  Margaret , and Kayte make?  Let me introduce Sarah , ou...

I have been buying brussels sprouts weekly, the last month or so, and as a result I learned how to spell it properly.  At this point, the kids in my class would tell me the IT is spelled I-T and think they were very funny.  So they know how to spell IT and I know how to spell Brussels Sprouts. I had finished making an eggplant dish and had a few cubes of eggplant with no place to go so I browned them up and added them to this dish.  In truth, I did not taste them at all so I am guessing, they took on the flavors of the dish and hid behind the brussels sprouts. Brussels Sprouts with Maple Syrup (adapted from Bon Appetit) 2 tablespoons olive oil 1 pound brussels sprouts, trimmed, halved lengthwise  1 small onion, rough chopped 2/3 cup eggplant, peeled and chunked freshly ground black pepper 1/8 cup pure maple syrup 1 tablespoon unsalted butter, room temperature 1 tablespoons chopped  fresh parsley  1/2 tablespoons thinly sliced fresh chives ...

Coconut Curried Brussels Sprouts & Bok Choy   Ingredients: 1 tablespoon olive oil 1 teaspoon minced garlic 3 baby bok choy (slice stems and divide leaves into three parts) 2 cups brussels sprouts 1 cup coconut milk 1 teaspoon curry powder 2 teaspoons honey Method: Preheat oven to 350 degrees F. Cook garlic in olive oil for 1 minute.  Add the chopped bok choy stems and cook for about 3 minutes. Place brussels sprouts, covered with water in microwave and cook for 4 - 5 minutes. Add the bok choy leaves and cooked brussels sprouts to skillet. Cook for an additional 2 minutes. Add coconut milk, honey and curry powder to vegetables and mix thoroughly. Place in a baking dish and cook at 350 degrees for ten minutes. Eat and enjo y, Linked to:  Real Food Forager   Traditional Tuesdays @ Cooking Traditional Foods The Gathering Spot Hearth and Soul My Sweet and Savory Real Food Wednesday

 I can call this a comedy of errors or a tragedy but considering, we ate a delicious pie, we can laugh at a major tribulation.  Yes, it was major.  You clean out my oven and you will agree with me. I was thrilled when I came across this because it had a gluten-free crust so thank you the Local Beet.  I spent a lot of time preparing this although now that I see how it all fits together, I probably can do this in half the time, next time.  The potatoes need to be boiled, the onions and mushrooms fried, the spinach and brussels sprouts microwaved or cooked on the stove.  There was mixing ingredients for the crust and for the filling. I am sure, it sounds busy but not tragic and indeed it was busy and fun.  Everything was going smoothly.  I first baked the crust, then filled it and baked it again.  Still, all is well. The timer went off and I opened the oven and pulled out the rack.  I have no idea how this happened but the rack ...