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I hope everyone had a nice thanksgiving - we just hung out at home and I prepared a feast for the two of us!
My main course, wild rice stuffed butternut squash, was a flop. But, the wine-glazed brussel sprouts are super delicious and EASY! Plus, you get to drink the rest of the wine ;D
Purportedly serves 8 - the two of us mostly polished them off!
2 pounds Brussels sprouts
1/2 cup dry red wine
3 T honey, agave nectar, or maple syrup
1 1/2 T soy sauce
1/2 c water
1 1/2 t cornstarch
Prepare brussel sprouts: trim the stems, remove outer leaves, and cut a 1/4 inch deep X into the base.
Prepare sauce: in a small bowl, combine the wine, honey, and soy sauce.
Cook: combine brussels, sauce, and water in a 3-quart saucepan. Cook, covered, at a gentle simmer for 15 minutes, stirring occasionally. Uncover and cook, stirring occasionally, for another 10 minutes.
Finish: dissolve the cornstarch in a small amount of water. Stir into the saucepan quickly and cook for another 5 minutes.
My main course, wild rice stuffed butternut squash, was a flop. But, the wine-glazed brussel sprouts are super delicious and EASY! Plus, you get to drink the rest of the wine ;D
Wine-Glazed Brussel Sprouts
Purportedly serves 8 - the two of us mostly polished them off!
2 pounds Brussels sprouts
1/2 cup dry red wine
3 T honey, agave nectar, or maple syrup
1 1/2 T soy sauce
1/2 c water
1 1/2 t cornstarch
Prepare brussel sprouts: trim the stems, remove outer leaves, and cut a 1/4 inch deep X into the base.
Prepare sauce: in a small bowl, combine the wine, honey, and soy sauce.
Cook: combine brussels, sauce, and water in a 3-quart saucepan. Cook, covered, at a gentle simmer for 15 minutes, stirring occasionally. Uncover and cook, stirring occasionally, for another 10 minutes.
Finish: dissolve the cornstarch in a small amount of water. Stir into the saucepan quickly and cook for another 5 minutes.
An aside: I irrationally get very annoyed when people swing extremely wide around me into the other lane while I'm riding my bike, assuming they think I am a horrible bike rider. "You don't need to give me THAT much room!" I think. This is silly because I AM a horrible bike rider, and they SHOULD give me that much room. Plus, when I'm driving, I give all bike riders a wide berth.
For the fourth of July, I made a feast: Deviled eggs, potato salad, peanut-butter noodle salad, beet salad with feta pecans and orange dressing, strawberry daiquiris, and cornmeal-whole wheat biscuits!
Cornmeal Whole Wheat Biscuits
1 1/4 c whole wheat flour
1/2 c cornmeal
1/4 c flax meal (if you don't have, just use 1 1/2 c flour)
2 t baking powder
1/2 t baking soda
2 T sugar
5-6 T cold unsalted butter
1/2-3/4 t salt
3/4 c buttermilk
Preheat oven to 450. Combine dry ingredients. Cut in butter till coarse breadcrumbs. (Optional: add 3/4 c grated cheese, bake at 425 instead.) Add 3/4 c buttermilk, mix into dry till just moistened. Gather dough and knead 5-10 times with floured hands. Roll 1/2" thick, cut 2" rounds. Bake 10-12 min. Yum!
For the fourth of July, I made a feast: Deviled eggs, potato salad, peanut-butter noodle salad, beet salad with feta pecans and orange dressing, strawberry daiquiris, and cornmeal-whole wheat biscuits!
Cornmeal Whole Wheat Biscuits
1 1/4 c whole wheat flour
1/2 c cornmeal
1/4 c flax meal (if you don't have, just use 1 1/2 c flour)
2 t baking powder
1/2 t baking soda
2 T sugar
5-6 T cold unsalted butter
1/2-3/4 t salt
3/4 c buttermilk
Preheat oven to 450. Combine dry ingredients. Cut in butter till coarse breadcrumbs. (Optional: add 3/4 c grated cheese, bake at 425 instead.) Add 3/4 c buttermilk, mix into dry till just moistened. Gather dough and knead 5-10 times with floured hands. Roll 1/2" thick, cut 2" rounds. Bake 10-12 min. Yum!
