Month: February 2016

Brussels Sprouts with Balsamic Glaze

| mrscheryllacy

Growing up in New England, we had a large garden. My parents used to plant, among many other vegetables, brussels sprouts. We’d pick them in the fall and eat them, but the most delicious sprouts were those we picked after the first frost. That frost was magic in helping the sprouts to be sweet and delicious. I no longer live there and don’t have the luxury of frost. I can only buy my sprouts from the grocery store. No matter, I still know the tricks of getting the most flavor and enjoyment out of eating brussels sprouts and am sharing those with you.

Ingredients20160206_185901

  • 1 lb of brussels sprouts
  • 4 oz of pancetta
  • 1/2 a medium onion, diced
  • olive oil
  • salt and pepper
  • balsamic glaze

Instructions

  • Add water to a medium stock pot and bring to a boil.20160206_185710
  • Rinse brussels sprouts and with a small knife, cut an “X” on the top.
  • Add to boiling water and cook for 5 minutes.
  • Remove from pot and rinse with cold water.
  • While brussels sprouts are boiling, in a large saute pan, add pancetta and cook until lightly brown.
  • Drain the pancetta as it’s quite greasy, but leave a little extra oil in the pan.
  • Add onions and cook for 2-3 minutes.
  • While onions are cooking, cut the brussels sprouts in half or quarters (for larger sprouts).
  • Add brussels sprouts to frying pan, try to have cut side down.

20160206_185646  20160206_185852  20160206_190104

  • Add some salt and pepper and cook until sprouts start to brown.20160206_190240
  • Mix sprouts and drizzle with balsamic glaze.
  • Cook another 2 minutes and remove from heat.
  • Put sprouts in a serving dish and drizzle a little more balsamic glaze on them.
  • Serve.

20160206_191314

Ideas

  • If you are a vegetarian or do not eat pork, I have found this just as delicious with diced mushrooms and a little extra salt.

Chocolate Banana Bread

| mrscheryllacy

Who doesn’t love a moist, flavorful slice of bread? This bread can be a dessert or a breakfast item. When it’s warm, you can eat it plain or add butter, your choice. As for me, this is one of my favorites, but I do not make it often as my husband is allergic to bananas. No kidding! Poor guy. My impetus for baking this usually because I bought a bunch of bananas and for one reason or another didn’t get to eat them all. As they are starting to get overripe, I know it’s time to make some bread. Most banana bread or muffin lovers can certainly understand this. So, enough with the introduction already, and on to the recipe.

Ingredients20150808_170601

  • 2 cups all-purpose flour
  • 3/4 cup sugar (minus 2 T)
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 6 T unsalted butter, melted and cooled
  • 2 large eggs, lightly beaten
  • 1/4 cup plain yogurt
  • 1 tsp vanilla extract
  • 3 very ripe bananas, mashed well (yielding ~1-1/2 cups)
  • 1-1/2 ounces  (1/2 cup) bittersweet chocolate bits

20150808_172830  20150808_172149

Instructions

  • Adjust an oven rack to the lower-middle position. Pre-heat oven to 350 degrees.
  • Spray a 9×5″ loaf pan with non stick vegetable spray.

20150808_173825

Use 2 separate bowls, one for dry ingredients, one for wet.

  • Mix the flour, sugar, baking soda, chocolate and salt together in one bowl.
  • Mix the mashed bananas, melted butter, eggs, yogurt and vanilla in the second bowl.

20150808_173229  20150808_173314  20150808_173416

  • Gently fold the banana mix into the flour mix with a rubber spatula. Mix until just combined.
  • Using a rubber spatula, scrape the batter into the prepared loaf pan and smooth.

20150808_173439  20150808_173610  20150808_173754

  • Give the loaf pan a firm shake to help the mix settle and smooth.
  • Bake about 55 minutes, until golden brown and toothpick inserted into the center comes out with just a few crumbs attached.
  • Remove from oven and cool for 10 minutes.
  • Remove from loaf pan and cool on a wire rack for at least one hour.

20150808_173940  20150808_184806  20150808_192012

Ideas

  • If you can find some banana yogurt, use it as a substitute for plain yogurt for an even more banana flavor.
  • Some recipes recommend shaving the chocolate instead of using chips. This gives more uniform chocolate coverage throughout the bread. I like the chips as I prefer to have more concentrated chocolate sections in my bread, but your choice.

20150808_201026

Sorry for the delay

| mrscheryllacy

Hello all. I know it’s been a while since I’ve posted anything. Just wanted you to know that doesn’t mean I haven’t been cooking and taking pictures. Over the next week, I will have several new posts to make up for this. Thank you for your patience and you continued following of my blog.

Preview – chocolate banana bread, wonton soup, yummy brussell sprouts.