Archive for October, 2011

Caramelized Brussels Sprouts with Balsamic Glaze

October 9, 2011

Loving Brussels sprouts lately!

About 1/2 pound brussels sprouts
Olive oil for the pan
Kosher salt and freshly ground black pepper

For the syrup:

1/8 cup brown sugar, packed
1/2 cup balsamic vinegar
1 t honey

In a small saucepan, combine all of the ingredients for the syrup. Heat over medium heat, whisking to dissolve the sugar and honey into the vinegar. Bring the mixture to a boil, then reduce the heat to low and simmer for about ten minutes.

Watch it closely, because this stuff will burn fast if it’s over too high a heat. When the sauce is sufficiently reduced, a wooden spoon run along the bottom of the pan should leave a bit of the trail as it parts the vinegar. Remove from the heat and set aside. The syrup will continue to thicken as it cools.

For the sprouts:

Trim the woody bottoms off the sprouts. Stand them on their newly flattened bottoms and cut in half top to bottom. Preheat some oil in a medium-sized saute pan over medium heat. Place the brussels sprouts halves cut side down and saute for about 3-4 minutes, until browned. Turn once, and brown on the other side for about 2 minutes. Drizzle with the balsamic syrup and serve.






Spinach Artichoke Dip

October 9, 2011

Adapted to be healthier and for what I had on hand! Love it. Serve with crackers, bread, etc.

1/4 cup butter
1 (10 ounce) package frozen chopped spinach, partially thawed
1 (14 ounce) can artichoke hearts, drained and chopped
1 (8 ounce) packages cream cheese, softened (I used 1/2 goat cheese to make it a bit healthier)
2 (cups ounce) containers sour cream (I used plain yoghurt that i make)
1 cup grated Parmesan cheese
5 cloves garlic
Salt to taste (especially if you’re swapping cheeses and sour cream)

Directions: Melt butter in a large saucepan over medium heat. Stir in the spinach, minced or crushed garlic and artichoke hearts. Cook until tender, about 5 minutes.
Mix cream cheese and sour cream into the spinach mixture. Stir in Parmesan cheese and salt. Cook, stirring occasionally, until thickened, 10 to 15 minutes. Put in the serving dish thats oven proof and top with more parm (sheets if you have it) and broil on high for 3 min. Serve warm.

Modified from: