Channeling Colcannon

Three ingredients (plus salt) never tasted so good. It must be the upcoming St. Patrick's Day that made me want to dump this lot on a plate of mashed potatoes. Not that Brussel sprouts cooked in pancetta come close to that Irish cabbage and potato delicacy. And bite my tongue but I loaded my mashed potatoes with English butter. Still, it's comforting to spoon this dish down at winter's end with bathing suit season not even a squint away. Also, local purveyor Trader Joe's, you have redeemed yourself from last week's suddenly expiring produce! xo

Ingredients

4 oz chopped pancetta

1/2 small red onion, chopped

1 bag shredded Trader Joe's Brussels sprouts

In medium heavy skillet over mid low heat, render the pancetta. I like mine a little crispy. 10 minutes. Add onion and a little salt, cook 5 minutes. Add sprouts, cooking until tender, 5-8 minutes. Be generous with the salt and pepper. If food sticks, deglaze with a tablespoon or two of water. Serve alone or ladled over mashed potatoes.

Eat – B

 

 

Inspiration For The Salad Bowl

I'm thinking you can slavishly follow this recipe, or pick and choose among your fave ingredients. If you're living grill-less, skip the charring of the vegetables and use them raw.

Whatever you do, toast the almonds and overload on the ricotta salata. Just a thought…I've got your back 🙂

Click here for the recipe.

Eat – B

 

 

Not Take-Out Stir Fry

Use beef or sub chicken like I did, this dish is faster to make than waiting for a delivery. Start the rice first. Also on our All American, larger portion, teen enriched table, the recipe barely served four portions. Up the quantity, lower your intake, or add a super fiber rich side…broccoli and ginger anyone?

Click here for the full recipe from Martha Stewart

Eat – B

 

No Recipe, Just Roasted Veggies

Incredibly flexible, super simple…big batch roasted vegetables help compensate for the loss of summer.

These babies all spent time in a 400 degree oven, with tougher stuff like squash, peppers and onions hitting the racks first, tomatoes going in last- 10-15 minutes til bursting. Prep time 10 minutes, cooking time for 1/2-3/4 inch chunks up to half an hour. Adding cloves of garlic in their skin add to flavor when you squeeze out the caramel goodness later.

While this veg batch is nearly naked (a quick toss with olive oil and salt), lots of other herbs could doll up the final result (cumin, coriander, cayenne anyone?).

Then have fun. An ez side dish. Serve with rice and hot sauce. Toss with pasta, fresh mozzarella & basil. Layer on your fave crusty bread with chicken and/or cheese . A little balsamic on the hot vegetables adds zip. Works for leftover lunches. If you purée with stock (and choose type and quantity of onion wisely) you've got soup!

My list:

Eggplant

Zucchini

Yellow & red pepper

Red onion

1 quart cherry tomatoes

*roast new or chunks of Idaho potato too – serve with fried or poached egg

Eat-B

 

Getting Closer Carrots

A couple of years ago, my radio producer and I ate the best roasted carrots ever from The Little Owl – cooked with olive oil, almost black in color, we couldn't stop talking about them.

Since then (actually before), I've been working on my glazed carrot technique (don't laugh). And while this recipe can't compare, it was damn good. As an added bonus – my non-carrot eating youngest, claims these were the carrots he likes. **Note: Not knowing his newfound affinity to carrots, I made a small batch. Feel free to double down. I may for après thanksgiving.

Ingredients

1/2 pound carrots, peeled & chunked (or whittled carrots)

Nub of unsalted butter (tablespoon-ish)

Tablespoon-ish of light brown sugar

A few sprigs fresh thyme, or 2 pinches dried

Salt & pepper if desired

Use pan wide enough for carrots to spread across the bottom. Add enough water to just below covering carrots. Add butter & thyme. Cover, bring to a boil, then lower heat to small bubble away. Crack the lid after a few minutes to evaporate the water.

The goal is to get water to evaporate while cooking carrots through – play with heat and lid, you can always add more water (slim carrots cooked through in about 10 minutes). Add sugar and let dissolve over medium or lower heat – let most moisture disappear and allow carrots to caramelize. Sugar can bubble a little. Toss about to prevent burning sugar. Serve when desired color is reached. Remove any thyme stems.

Eat – B