In My Kitchen November 2012

I think I just wrote one of these the other day. Where is the time going? Celia at Fig jam and Lime Cordial hosts this wonderful segment of sharing what’s in your kitchen this month.

This month I have these wonderful eggs brought to me by one of my students. They raise their own chickens and have such healthy diets. The wonderful thing about these eggs is that the inside of the shells are colored too.

I love the way they look and taste.

In my kitchen are some lovely flowers my son Tyler sent for my birthday.

In my kitchen is a fabulous jar of chestnuts! Actually, I’ve gone a bit chestnut crazy.

The FAB French Chestnuts!

I adore them. Eating them just out of the jar is so easy, I need to be careful not to eat the whole thing. They have around 10 calories each, no sodium unless you add it, fiber, vitamin C, B complex,protein, minerals and a great taste.

Last night I sautéed chestnuts with Brussels sprouts. Tasty!

Next I’m making a pineapple upside down cake with caramel and chestnuts. And then chestnut stuffing, sweet potato and chestnut pancakes, and chestnut ice cream. I might need more chestnuts.

And all these chestnuts…

I even have “Smiling Chestnuts!” How great is that?!?!?!

The best part is being able to buy them without having to peel them!

I found this stylized Buddha hand that is perfect for offering beverage napkins. Bev naps are a “thing” I have. I can’t stand a glass sweating all over the table so here is a bev nap for your drink.  I have bev naps for nearly every occasion.

This weeks Bev Naps

“Care for a Bev Nap?”

Our weather is becoming cooler. We sit outside in the late afternoons and evenings sipping cider or wine talking about our days. It is the time of day I enjoy the most. As the days turn colder, it feels so good to wrap your hands around a warm cup of tea and feel the crisp fall air on your face, laughing and talking the evenings away with my wonderful Robert.

Full Moon over Margarita

Full Moon over Margarita (Photo credit: bilbord99)

We watch the full moon rise between the big trees and marvel at how fast time is passing.

In the meantime, bread still rises, the grill still fires, dishes get used and washed over and over again as we pass through this circle of life.

Life is good.

 

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Sautéed Brussels Sprouts

Ahh! One of my favorite vegetables is Brussels sprouts. These little green cabbage looking things are wonderful as long as they aren’t over cooked.

Truth is you either love them or hate them. I stand firmly in the love category.

They grow on a large stalk and if you can find them on the stalk, buy them that way. The first time I found them on the stalk, I grabbed it, brought it home only to realize the stalk was way too big to fit into my refrigerator. Considering the size of the stalk, I must have been insane at the market when I thought it would definitely fit into the fridge.

Later I realized the stalk can sit on the counter in the kitchen for a few days, while they get eaten up in various dishes.

Brussels sprouts can be steamed, sautéed, baked or roasted, or pickled.  You can use them in soup, as a side dish and in salads. I adore them with Italian dressing and Parmesan cheese.

You can cook them whole, cut them in half or “shave” or shred them into thin slices. There are even Brussels Sprouts with chocolate. And of course, don’t forget, you can always add bacon.

My preference is to use fresh sprouts but if you can’t find fresh one and you absolutely need to have Brussels sprouts, frozen will do in a pinch, although not nearly as wonderful as fresh.

The following recipe is a simple delicious way of serving Brussels Sprouts.

Sautéed Brussels Sprouts with Pecans

  • 1 pound Brussels sprouts
  • 1 Tablespoon olive oil
  • 1 Tablespoon butter
  • 1 cup pecans – halves or pieces
  • 1/2 cup water
  • Salt and pepper to taste

Trim sprouts and cut in half. Rinse under cool water.

Heat a saute pan, add oil. Place the sprouts cut side down in the pan. Allow the cut sides of the sprouts to become golden brown, not black and not pale green but a nice golden color.

Place the pecans over the sprouts as they are browning. Once the sprouts have  developed the color, stir the pan and add the water to steam the sprouts.

Simmer until the water has evaporated; add butter and stir to glaze the nuts and Brussels sprouts.

Season with salt and pepper and serve.

Trim and wash the sprouts

Place cut side down in a hot saute pan

Put pecans on top

Add water and simmer until water is gone

Serve and enjoy!

Eat More Brussels Sprouts!