GREEN GIANT!The Green Giant says to eat your veggies.......
(you have to be of a certain age to understand this, perhaps.....)
Okay, I gotta confess something right now.......I did not eat my veggies growing up.
No matter what that GREEN GIANT said.
As a matter of fact, I hated that damn GREEN GIANT!
It wasn't until I was married that I started to experiment with veggies.
But, I have to be totally honest here......it's not like I am a veggie person.
I never force fed my kids veggies.
And, sometimes I forget about veggies all together.
SHAME. SHAME. SHAME.
I really am trying to be better.....
To prove to you that I really am trying to be better---I spent my weekend experimenting with new-to-me veggie recipes for the upcoming holidays.
Man-oh-man--- I hit the jack pot!
On Sunday, I had my taste testers on standby to help me in determining what will make the menus and what won't....
In the spirit of Thanksgiving......I am going to share these 2 hits with you.....
Balsamic Glazed Brussel Sprouts
First, let me tell you that Brussel Sprouts never touched my lips. Yes, I was a virgin when it came to Brussel Sprouts. Until my Sunday morning Williams Sonoma Thanksgiving technique class. Not only did the entire class go ga-ga over these (myself included!), my at-home taste testers gave them mega thumbs up. And, here's the kicker--this recipe is easier than easy with a little help from Trader Joe's. Even without Trader Joe's, it's easy!!! Oh, did I mention there's bacon???
- 4 slices bacon, chopped (I used the uncured "bacon pieces" from Trader Joe's)
- 2 swirls of olive oil
- 2 cloves of crushed garlic
- 1 small onion, diced small (NOTE: I used the already chopped shallots, garlic and onions from Trader Joe's....found in the veggie section)
- 10 oz shaved brussel sprouts (Trader Joe’s sell them ready shaved in a bag!)
- ¼ cup balsamic vinegar (I actually used the Trader Joe's balsamic vinegar glaze for more intensity
- ¼ cup chicken stock
- Salt and pepper
- Parmeggiano shavings (this was my add-in....loved it!)
- Cook the chopped bacon, garlic and onion in the olive oil over medium heat until bacon is lightly browned and garlic and onion translucent.
- Add the shaved sprouts and stir well.
- Cook, stirring frequently, until sprouts just start to brown, about 5 minutes.
- Add the balsamic vinegar and stock and stir well.
- Reduce the heat to low, cover with a lid and cook for a further 5 minutes until sprouts are tender.
- Season with salt and pepper to taste, garnish if Parm shavings if desired.
Pumpkin Glazed Lyonnaise Carrots
Confession time again--I was never, ever crazy about cooked carrots. But, once I was introduced to a recipe that my step mother called glazed lyonnaise carrots, I changed my mind a bit. In any case....
this recipe I am sharing with you is a result of me tinkering with a combo of my step mother's recipe and the pumpkin butter glazed carrots they sampled at Trader Joe's a few weeks back. Finally, this past weekend, after a few attempts that were just okay, I tinkered enough and came up with this one that my taste tester group just about did cartwheels over!!! Please be careful if they too cause you to do cartwheels!!!
1 bag of frozen Trader Joe's Parisian Carrots (these little gems are fabumazing!)--you can use other frozen carrots of course!---follow directions on bag to cook these tender-crisp
Meanwhile.....in a sautee pan over low heat.....put.....
A swirl of olive oil
1/2 onion--chopped very fine
Sautee for a few minutes then add.....
3 heaping tablespoons of Pumpkin Butter (I used one that I had open in the fridge from Trader Joe's but other brands will work just fine!)
Slowly add the cooked carrots, stirring as you add them. Add a little water to thin it if you need to. Sautee about 5-8 minutes.
About 5 minutes before serving---toss in a handful of chopped walnuts, a handful of raisins and some fresh thyme leaves.....
Season with salt and liberal amounts of pepper and sprinkle with chopped parsley
Toss well and serve.
Oh, and before I forget......if you are looking for a lovely frittata recipe to serve your holiday guests (or yourself!) for breakfast or brunch or lunch or a light dinner......this one from The Proud Italian Cook gets rave reviews from me and from my taste tasters! It was the perfect recipe to try out during a taste-testing marathon! Plus, it's yummy, it's seasonal and it's oh so pretty.
The Proud Italian Cook never disappoints!!!
YUM! YUM! YUM!!!!!