Roasted Brussels Sprouts with Balsamic Vinegar

This is such a simple yet powerful side dish that I love.  The balsamic vinegar adds a nice zing to the roasted brussels sprouts.  It goes great with pork or beef, but really it's so delicious that I would eat it with just about anything!

Prep time: 15 mins

Cook time: 25 mins

Makes: varies

INGREDIENTS:

Brussels sprouts

Olive Oil

Balsamic vinegar

Salt & Pepper

DIRECTIONS:

Preheat oven to roast at 375°F. Peel the outer, beat-up layers of the brussels sprouts off.  Trim the end, then cut brussels sprouts in half.

Toss in a bowl with enough olive oil to coat evenly, then add balsamic vinegar, salt and pepper to taste. Lightly oil a sheet pan, then spread out brussels sprouts, cut side down. Roast in oven for 15 min., flip the sprouts to cut side up, then roast for about 10 minutes more or until gently browned.

Shepard's Pie

I came home the other day to my husband baking this dish and I have to admit it smelled amazing.  If you would have asked me a day earlier if I would like ground beef and mashed potatoes in the same casserole, you would have gotten a resounding hell-to-the-no.  But there is something about these comfort foods mashed together in one "pie" that just works.  I would never had attempted this on my own, so I'm glad the hubs brought me out of the box on this one. Try it on a cold, rainy day.  I promise, it won't disappoint.

Prep time: 15 min

Cook time: 40 min

Makes: 4 servings

INGREDIENTS:

For Mashed Potatoes:

2 lbs potatoes, peeled and cubed

1/2 cup cream or milk

2 tbsp butter

Salt and freshly ground black pepper

1 tbsp extra-virgin olive oil, 1 turn of the pan

1 3/4 lbs ground beef or ground lamb

3 carrots, peeled and chopped

1 onion, chopped

1 bag frozen peas

2 tbsp butter

2 tbsp all-purpose flour

1 cup beef stock or broth

2 tsp Worcestershire, eyeball it

1/2 cup frozen peas, a couple of handfuls

1 tsp sweet paprika

2 tbsp chopped fresh parsley leaves

DIRECTIONS:

Boil potatoes in salted water until tender, about 20-30 minutes. Drain potatoes and pour them into a bowl. Add warmed cream and 2 tbsp melted butter. Add the cream mixture into potatoes and mash until potatoes are almost smooth. Salt & pepper to taste.

While potatoes boil, preheat a large skillet over medium high heat. Add oil to hot pan with beef or lamb. Season meat with salt and pepper. Brown and crumble meat for 3 or 4 minutes. If you are using lamb and the pan is fatty, spoon away some of the drippings. Add chopped carrots and onion to the meat. Cook veggies with meat 5 minutes, stirring frequently. In a second small skillet over medium heat cook butter and flour together 2 minutes. Whisk in broth and Worcestershire sauce. Thicken gravy 1 minute. Add gravy to meat and vegetables. Stir in peas.

Preheat broiler to high. Fill a small rectangular casserole with meat and vegetable mixture. Spoon potatoes over meat evenly. Top potatoes with paprika and broil 6 to 8 inches from the heat until potatoes are evenly browned. Top casserole dish with chopped parsley and serve.

Pasta with Toasted Garlic, Dried Cranberries, Kalamata Olives & Feta

This is another great recipe from Iowa Girl Eats and as she claims, it really IS the best pasta ever.  Or really close to it. The ingredients remind me of my Orzo salad and are just crazy enough to work together. Prepare all the ingredients beforehand because once you get started it will move really quickly. Her recipe serves two but I guarantee that you will at the very least need to double it because you won't want to eat just one serving. Delish!

Prep time: 20 mins
Cook time: 15 mins
Serves: 2

INGREDIENTS:
2 tbsp extra virgin olive oil
6 cloves garlic, thinly minced
1/2 small red onion, minced
salt & pepper
1/4 cup dried cranberries
4 cups torn kale
1/4 cup water
4oz spaghetti
1/4 cup sliced pitted kalamata olives
2 tbsp crumbled feta cheese

DIRECTIONS:
Heat olive oil over medium-high heat in a large skillet. Add garlic slices then cook, stirring constantly, until slices are pale golden brown.  Remove to a plate and set aside.

Add spaghetti to a large pot of salted, boiling water then cook until al dente. 

Turn heat down to medium and then add red onion.  Season with salt and pepper then cook until golden-brown and tender, about 3 minutes.  Add cranberries and kale, season with more salt and pepper, then add water, place a lid on top of the skillet and cook for 4-5 minutes or until kale is tender.

Add kalamata olives to cooked kale and cranberry mixture. Transfer cooked spaghetti to skillet then toss to combine all ingredients. Add up to 1/4 cup pasta cooking water if needed.  Divide between two plate then top with one tablespoon feta cheese and half the cooked garlic slices each.