Monday, January 14, 2013

Danny's Roasted Brussels Sprouts

My good friend Danny's recipe for roasted Brussels sprouts will make anyone an instant fan of these little cabbages.

I first had these on New Years Eve.  I was skeptical when he used the Parmesan cheese out of the can you generally reserve for pizza.  He's tested this recipe over and again and claims the canned Parmesan cheese is the key.  Fresh grated tends to melt to fast and burns easily.  So, put your food snobbery aside and give this a try.

You'll eat these like popcorn.

Danny's Roasted Brussels Sprouts

Brussels sprouts, cleaned, trimmed and halved
Grated Parmesan cheese (I used the kind you just shake out of the can)
Olive oil
Salt and pepper
Red pepper flakes (optional)

  1. Preheat the oven to 400 degrees
  2. Toss Brussels sprouts with olive oil and cheese to coat evenly
  3. Season with salt and pepper.  Add a bit of red pepper flakes if you want a little kick
  4. Roast for about 15-20 minutes or until leaves and cheese slightly brown.  Pierce one with a fork...if it gives just a little, they are done!

Tuesday, January 8, 2013

Souper Easy Sausage, Potato, Kale Soup

I posted this picture on Facebook and got a request for the recipe.  It's been a while since I've posted anything, so here it is:

Sausage, Potato, Kale Soup
Serves 6

1(ish) lb of ground sausage (or take the casings off 3 sausages)
1 diced medium onion
Red pepper flakes to taste
1 peeled and cubed Russet potatoes (or 4 diced red potatoes, whichever you prefer)
1 box of chicken stock (homemade of course is better!)
1 lb of kale
1 cup of water
1 cup of half and half
Salt and pepper to taste
Dash of nutmeg

1. Break up and saute ground sausage, onion, and red pepper flakes in large pot or Dutch oven.
2. Drain and put back on the stove at medium high heat.
3. Add cubed potatoes and stock.
4. Bring to a boil and cook until the potatoes are almost done.
5. Add kale.  It looks like a lot, don't'll cook down.
6. Add water if desired.  I like to add a little bit to add more liquid.
7. Cover and simmer until kale is tender....right about when the kale stops being bright green.  But don't overcook or they'll be come mushy.  Kale is pretty forgiving, so don't sweat it too much.
8.  Take off the heat and add cream.  Add salt, pepper, and nutmeg to taste.