Cuisine Diva

Healthier Eating With Weekly Food Preparation

Above: marinated steak, roasted squash, kumquat/fennel salad

Prepare Foods in Advance

I am trying to eat healthier these days. I participate in 15-20+ races per year; triathlon, 5k, half marathons and time trial bike races. I'm often so busy training and racing, that I sometimes forget all about meal planning and preparation until I am absolutely starving. Then it just seems easier to grab a bag of chips, or go to the local fast food restaurant for a quick bite to eat. As I am still trying to take off a few more pounds before the 2012 race season gets under way, I am trying to pay better attention to my diet.

I work as a freelance writer/blogger/craft artist out of my house. With the kitchen just around the corner from my office, I have a tendency to grab a quick snack whenever I'm hungry. I'm trying really hard to eat more regular meals, but that means I have to plan a menu for each week. I find that it's much easier if I prepare a bunch of meals and snacks ahead of time, so they are ready to eat when my stomach starts growling at me.

Please note; I almost always have a mixed green salad or green vegetable, such as steamed broccoli or oven roasted asparagus, with my lunches and dinners. Vegetables are terrific sources of vitamins, minerals and anti-oxidants. And unless you smoother the vegetables with butter or cheese sauce, they are also very low calorie.

Above: oven roasted butternut squash

 

Intermediate Food Prep

There are a few items that must be made ahead of time, which are used to make the other recipes.

Honey mustard dressing - I use the honey mustard dressing in the potato salad. Left over honey mustard dressing can be used on hot dogs or chicken nuggets, although I no longer eat hot dogs or chicken nuggets myself.

• 1/2 cup mayonnaise
• 1/2 cup prepared honey mustard
• 2 tablespoons stone ground mustard
• 1 tablespoon honey or light agave syrup

Whisk all the ingredients together in a small bowl. Store in a covered bowl in the refrigerator until ready to add to the potato salad. If you have any leftover, it can be stored in the refrigerator for up to one week.

Hard boiled eggs - approximately 1/2 dozen. A couple are chopped up and used in the potato salad recipe. I have the remaining hard boiled eggs on hand, to either chop up and use in green salads, turn into egg salad, or to simply eat a hard boiled egg on it's own for a quick snack. I place the eggs in a large pan of water, bring to a boil, then boil the eggs for 12 minutes.

Above: kumquat fennel salad

Weekly Food Preparation Recipes

These are the recipes that I just made on Monday late morning/early afternoon. If you work a regular Monday-Friday job outside of the house, you will probably want to do your food prep on the weekend. Prepare your shopping list and go shopping for all ingredients on Saturday. You can do the actually cooking later in the day on Saturday or anytime on Sunday.

Potato Salad

Ingredients for potato salad:

• Small container of fingerling potatoes
• 2 hard boiled eggs - chopped
• 1 recipe honey mustard dressing

Directions for potato salad:

1. Scrub the skins off the potatoes to remove any dirt and blemishes
2. Leave very small potatoes whole, larger ones should be cut in half or thirds
3. Bring a large pot of water to a boil
4. Add the potatoes and cook for 12 minutes
5. Place the potatoes in a colander and rinse with cold water until cooled down
6. Stir in the chopped eggs and honey mustard dressing
7. Store in the refrigerator in a covered container until chilled. Leftovers will last for 4-6 days

Kumquat Fennel Salad

Kumquats look like micro sized oranges and have a tangy/tart orange taste. Fennel is crunchy like celery, with a slight anise/licorice taste. You may also add a bit of chopped, raw red onion to this salad if desired.

Ingredients for kumquat fennel salad:

• pint size container kumquats
• 2 fennel bulbs
• juice from 1 orange
• 1-2 tablespoons olive oil
• salt
• pepper

Directions for kumquat fennel salad:

1. Rinse off the kumquats, cut in halves or quarters, remove any seeds and add to a large bowl
2. Remove any dried out/discolored outer portions of the fennel bulb if necessary
3. Cut off the top and bottom of the fennel bulbs
4. Cut the cleaned fennel bulbs in quarters, then chop into 1-2 inch size pieces and add to the bowl of kumquats
5. If desired, the herb-like leafy portion of the top of the bulb may be cleaned, chopped and added to the salad
6. Stir in the orange juice and olive oil
7. Add salt and pepper as desired
8. Chill in a covered container in the refrigerator until ready to serve. Leftovers can be stored in the refrigerator for up to one week.

Above: marinated steak

 

Smothered Marinated Steak

I found a package of very thinly sliced eye round steak at my local grocery store. You could also use skirt steak or flank steak for this recipe. My favorite way to eat the steak after cooking, is to cut it into strips and serve on top of a large plateful of mixed salad greens. A local pizza restaurant near me makes a Thai-dye steak salad, which is the marinated steak served on top of a mixed green salad along with roasted chopped peanuts, roasted red bell peppers and a Thai-style peanut dressing. It is pretty dang yummy!

Ingredients:

• 1-2 pound package thinly sliced steak
• 1 bottle ginger dressing/marinade
• 1 red onion - peeled and chopped
• olive oil

Directions:

1. Cut off any visible fat from the steaks
2. Place the steaks in a bowl and cover with some of the ginger dressing
3. Cover the bowl and place in the refrigerator for up to 10 hours, stirring occasionally
4. When ready to eat, place a tablespoon or two of olive oil in a large frying pan set over medium heat
5. Cook the red onions until they begin to turn translucent
6. Remove the onions to a bowl or plate
7. Add additional oil to the pan if necessary and turn the heat to medium high
8. Cook the steaks, a few at a time in the pan, for a minute or two on each side.
9. The key to keeping these thin steaks tender is to quickly cook them.
10. Serve with the grilled onions and additional ginger dressing if desired

Roasted Butternut Squash

Yes, I use chili powder and five spice powder in this recipe. I acutally grabed the chili powder by mistake and sprinkled it all over the squash before realizing it wasn't five spice powder, silly me! It came out fantastic with both the chili powder and five spice powder, happy accident!

Ingredients for roasted butternut squash:

• 1 butternut squash
• 1-2 tablespoons olive oil
• five spice powder
• chili powder
• salt
• pepper

Directions for roasted butternut squash:

1. Preheat the oven to 350 degrees Fahrenheit
2. Use a vegetable peeler to peel off the outer layers of the squash
3. Cut the squash in half, lengthwise
4. Use a metal spoon to scrape out all the seeds and stringy pulp from the interior
5. Cut the peeled and cleaned squash into 1-2 inch chunks
6. Toss the squash with the olive oil and spices
7. Place the squash on a large baking pan and place in the oven
8. Bake for 35-40 minutes until fork tender.
9. Note: You could smash the cooked squash with a potato masher if desired prior to serving. I leave mine as it comes out of the oven. Reheat the cooked squash as needed with your meals during the week.

Above: honey mustard potato salad

 

Additional Foods to Prepare in Advance

I get bored if I always eat the same types of food. Each week I try to vary my menu slightly. Here are some other ideas for recipes to make when doing your weekly food preparation.

Pasta - prepare in advance and toss with extra virgin olive oil. Reheat as necessary and serve with your favorite tomato sauce. I am trying to eat mostly gluten free these days, so I have boxes of quinoa, brown rice and corn based pastas in my pantry.

Tuna salad - mix up a can or two of your favorite brand of tuna with a bit of mayonnaise and celery. Since I am trying to eat gluten free, I rarely eat bread anymore. In lieu of serving your tuna salad on bread, I like to place it on top of tomato slices.

Egg salad - my husband loves egg salad and will eat it faster than I can make it. Mix up chopped, hard boiled eggs with a bit of mayonnaise. My husband likes his with chopped celery mixed in. I like mine with celery and a few roasted sunflower seeds mixed in.

Roasted potatoes - wash a small container of red skin potatoes. Leave the skin on and cut larger ones in half or thirds. Toss with a bit of olive oil or walnut oil. Add 1/2 package of Lipton's onion soup mix and stir until all potatoes are coated with a bit of the dry soup mixture. Bake in a 350 degree oven until fork tender. Left overs can be reheated as needed.

Green beans almondine - I'll probably add the exact recipe for this side dish in a few days, as I plan to make it later in the week. Saute mushrooms and onions in a large pan with a bit of olive oil. Add chopped, roasted garlic and fresh green beans which have been cut into thirds. Add fresh chopped rosemary and salt/pepper to taste. When green beans are done remove the pan from the stove and toss in slivered almonds prior to serving.

Pasta salad - cook a box of your favorite pasta according to package directions. Place in a strainer and rinse in cool water until it has cooled down. Strain well then add to a large bowl. I like to use a vinaigrette dressing, such as balsamic vinegar mixed with olive or walnut oil, to dress my pasta salad. I add a variety of ingredients such as sliced black olives, chopped green onion, fresh dill and chopped red onion to my pasta salad. As this pasta salad has contains no mayonnaise, it can be packed in a tupperware container, placed in your lunch box and brought to work.

Raw vegetables - pretend you are having a party and are going to serve a vegetable platter. I use a large, divided tupperware container to place a variety of chopped, raw vegetables. It's nice to have an assortment of vegetables, all cleaned, prepared and ready to pack in your lunch box or grab as a quick snack at home. Some of my favorites include: carrots, bell peppers, broccoli, cherry tomatoes, cauliflower, summer squash.

My daughter is a vegetarian and often packs raw vegetables in her lunches which she takes to school. She fills a very small tupperware container with hummus to bring with her, which she eats along with the vegetables. You could even use some of these ingredients during the week to make a vegetable infused stir fry dinner. Use your imagination!

Take care,
Lynn Smythe, AKA the Cuisine Diva

 

Spaghetti Squash Side Dish

Above: a whole and cut in half spaghetti squash in it's raw state.

Vegetarian Side Dish

My daughter decided to become a vegetarian two years ago. I am always looking for vegetarian recipes that I think she will enjoy. Our local grocery stores carry spaghetti squash, so I decided to purchase one a few months ago and now make this dish quite often.

Above: spaghetti squash waiting to go in the oven.

I like to sprinkle a bit of freshly ground black pepper, course sea salt and Chinese five spice powder, or nutmeg over the squash before baking it in the oven. I have tried serving spaghetti squash with tomato sauce but didn't care for it. I will stick to regular pasta to serve along with tomato sauce. Spaghetti squash, like most squashes, has a slightly sweet taste and is complimented with a variety of sweet spices such as Chinese five spice powder, nutmeg and allspice.

Above: sprinkle each squash half with a bit of salt, pepper and Chinese five spice.

Spaghetti Squash Recipe Ingredients

• 1 spaghetti squash
• Olive oil
• Salt
• Pepper
• Chinese five spice powder
• Butter

Above: let cooked spaghetti squash cool a bit before scraping out the interior.

Spaghetti Squash Recipe Directions

1. Preheat the oven to 400 degrees Fahrenheit.
2. Cut the spaghetti squash in half.
3. Use a large metal spoon to scrape out the seeds and stringy pulp, just like you would clean a pumpkin before carving it.
4. Spray a large baking dish with non stick cooking spray.
5. Place the spaghetti squash, flesh side up, on the bottom of the pan.
6. Brush each half of the squash with a bit of oil.
7. Sprinkle each squash half with black pepper, salt and Chinese five spice powder.
8. Place the squash in the oven and bake for 1 to 1 1/2 hours depending on the size of the squash. You want to cook the spaghetti squash until it is tender.
9. Remove the squash from the oven and let cool slightly.
10. Use a large fork to scrape the squash out of it's shell. It should pull apart into short strings which look a bit like spaghetti.
11. Add the squash to a mixing bowl and add a tablespoon or two of butter or margarine.
12. Taste the squash and add additional salt, pepper and Chinese five spice powder if necessary.
13. Serve immediately.
14. Leftovers can be stored in an airtight container in the refrigerator for a few days.

Above: cooked spaghetti squash will pull apart into short, spaghetti-like strands.

Above: add a bit of butter or margarine to the cooked spaghetti squash then place in an attractive serving dish.

 

Take care,
Lynn Smythe AKA the Cuisine Diva

Mashed Cauliflower Recipe

Above: Bowl full of mashed cauliflower.

I've been trying to eat healthier during the past few years. I do a lot of swim-bike-run workouts but still have a tendency to eat too much. I've seen a few websites posting up mashed cauliflower recipes as a healthier alternative to mashed potatoes, so I decided to make my own version and post the recipe to the Cuisine Diva blog. Mashed cauliflower makes a wonderful side dish to serve at your next dinner or holiday meal celebration.

Mashed potatoes are very high in carbohydrates and most versions are loaded with tons of milk, cream, butter and even sour cream. Mashed cauliflower, as prepared in this recipe, offers a lower carbohydrate, lower fat and lower calorie side dish that can be substituted for traditional mashed potatoes.

Above: A few of the ingredients used to make mashed cauliflower.

Mashed Cauliflower Ingredients

• 1 head cauliflower
• 1/4 vegetable broth
• 1 tablespoon margarine - I used Brummel & Brown spread
• 1 teaspoon dried or 2 teaspoons fresh thyme
• 2 cloves garlic - minced
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

Above: Cut cauliflower into smaller florets and place in steamer basket.

Mashed Cauliflower Directions

1. Cut the core out of the base of the cauliflower and remove any blemished spots.
2. Cut the cauliflower into smaller pieces.
3. Steam the cauliflower for 30 minutes - I used my bamboo steamer placed inside my wok.
4. Add the vegetable broth, margarine, thyme, garlic, garlic powder, salt and pepper to a large pan placed over low heat.
5. Add the steamed cauliflower to the pan with the vegetable broth and seasonings.
6. Use a potato masher to finely mash the cauliflower.
7. Add additional vegetable broth if necessary.

Above: Vegetable broth and seasonings simmer while cauliflower is steaming.

Mashed Cauliflower Additions

You can add approximately 1/4 cup of any of these suggestions to your mashed cauliflower for some unique flavor variations. Unfortunately these additions also add a bit of fat and calories back into the recipe but they sure are tasty options.

• Crumbled goat cheese
• Crumbled feta cheese
• Regular or low fat sour cream
• French's fried onions - taste great sprinkled on top of mashed cauliflower.
• Instant potato flakes - to create a creamier consistency.
• Soy cheese - good option if you are lactose intolerant like I am.

Above: Mashed cauliflower sprinkled with French's fried onions.

Take care,
Lynn Smythe AKA the Cuisine Diva

 

Potato Gratin Casserole

Above: Single serving of potato gratin casserole.

Delicious Potato Side Dish

Here is a recipe for a side dish featuring potatoes, which I served as part of our Thanksgiving Day menu. I was trying to serve some different dishes this year, that were a bit of a change from what I normally serve. I didn't want to make mashed potatoes this year, but knew my family would freak if the only potato dish I served was roasted sweet potatoes. So I searched a few of my cookbooks and on line cooking sites and came up with this recipe for Potato Gratin Casserole.

Above: Mandoline slicer.

Potato Gratin Ingredients

I used regular baking potatoes for this recipe, but you could use yellow skin, red skin or whatever variety of potatoes you prefer. I used a 50-50 mix of panko breadcrumbs and Italian flavored breadcrumbs to top of the gratin before placing it in the oven. You can use whatever type of cheese you like in this recipe, such as Gruyere, fontina, provolone, mozzarella, havarti, munster, etc...

Above: Potato gratin casserole.

• 1 pound potatoes
• 1 pint heavy cream
• 1 cup milk
• 1 clove garlic - minced
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 cup shredded cheese
• 1/3 cup dry breadcrumbs

Above: Bake the potato gratin in a ceramic or glass casserole dish.

Potato Gratin Directions

1. Place the heavy cream, milk, garlic, salt and pepper in a medium sauce pan placed over medium heat.
2. Slowly bring the cream mixture up to temperature while stirring occasionally.
3. Peel and thinly slice the potatoes. I used a mandoline slicer to get uniformly thick, 1/4 inch thick slices.
4. Use a large casserole dish to alternate layers of cream, potatoes and cheese. I ened up with three layers to fill my Rachael Ray ceramic casserole dish to the top.
5. Sprinkle the breadcrumbs on top of the casserole.
6. I made my potato gratin casserole early Thanksgiving morning and stored it in the refrigerator until ready to bake.
7. Preheat your oven to 375 degrees Fahrenheit.
8. Place the casserole in the oven and bake for approximately 45 minutes, or until the potatoes are tender and the top has turned a medium brown.
9. Remove the casserole from the oven and place on a heat proof surface.
10. Let the potatoes sit for at least 10-15 minutes before serving. The sauce will be molten lava when you first remove the gratin from the oven, let it set up for a few minutes and the sauce will start to cool down and thicken.
11. Leftovers can be stored in the refrigerator for a few days. My husband discovered leftover potato gratin, heated up in the microwave then served with a few French's fried onions on top, made a wonderful snack.

Take care,
Lynn Smythe AKA the Cuisine Diva

Sauteed Brussels Sprouts with Parsnips

Above: Sauteed Brussels sprouts with parsnips.

Vegetarian Side Dish

I love Brussels sprouts and cook with them quite frequently. On Monday I posted about my recent purchase of an entire stalk of Brussels sprouts at a local farmer's market: Buy a Stalk of Brussels Sprouts. Sauteed Brussels sprouts with parsnips is a delicious vegetarian side dish, which would make a interesting addition to your holiday menu.

Above: Is that a giant, white carrot? Nope, it's a parsnip!

What the heck is a parsnip? It looks like a giant white carrot, and can be found near the bags of carrots in most grocery stores. I wouldn't eat a raw parsnip though, they are a bit tough and stringy. But lightly steamed, they take on a nice and mellow taste, which tastes to me a like a potato with a bit of carrot mixed in.

Above: Brussels sprouts and parsnips waiting to be steamed.

Sauteed Brussels Sprouts with Parsnips Ingredients

Raw Brussels sprouts and parsnips are a bit tough when raw, so I like to partially cook them before adding to my recipes. I use a bamboo steamer, placed over a Wok which is partially filled with water, but you can use a metal steamer basket placed inside of a cooking pan, or whatever method you want.

• 1 1/2 cups parsnips - peeled and chopped
• 2 cups Brussels sprouts
• 2 tablespoons extra virgin olive oil
• 2-3 cloves garlic - minced
• salt
• pepper

Above: Bamboo steamer placed over wok used to steam vegetables.

 

Sauteed Brussels Sprouts with Parsnips Directions

1. Trim off the ends of the Brussels sprouts, and remove any dried out/blemished leaves. I leave small sprouts whole, cut medium ones in half and quarter any large ones.
2. Add the Brussels sprouts and parsnips to your steamer and steam for 15 to 20 minutes, until tender, but not falling apart.
3. Heat the olive oil in a large pan placed over medium high heat.
4. Add the steamed Brussels sprouts and parsnips to the pan.
5. Stir in the garlic and cook until the vegetables begin to turn medium brown, stirring occasionally.
6. Season with salt and pepper as desired.

Above: Saute the steamed Brussels sprouts and parsnips in a large pan.

At this point you could go ahead and serve the sauteed Brussels sprouts with parsnips. Yesterday I posted up a mushroom recipe to the Cuisine Diva blog: Sauteed Mushroom Side Dish. I had some leftover mushrooms and decided to add them to the parsnips and Brussels sprouts. HEAVEN!

Take care,
Lynn Smythe AKA the Cuisine Diva

Sauteed Mushroom Side Dish

Above: Sauteed mushrooms with fresh herbs.

I am a huge fan of sauteed mushrooms. Unfortunately I am the only one in my family that enjoys mushrooms. I wanted to make a brown mushroom gravy, to serve along with the chicken saltimbocca I made as part of our Thanksgiving Day meal, but had to settle for plain brown gravy. Since I was still craving mushrooms, I made a small side dish of sauteed mushrooms with fresh herbs to accompany our holiday meal.

Sauteed mushrooms make a terrific accompaniment to steak, chicken or pork. You could also serve the mushrooms on top of pasta, rice, or a baked potato for a delicious vegetarian dish.

Above: Ingredients to make sauteed mushrooms.

Sauteed Mushroom Ingredients

Any type of mushrooms can be used in this recipe. I used baby portabellas. Regular chives can be used in place of the garlic chives. I used garlic paste in this recipe, but a few cloves of finely minced fresh garlic can be substituted for the paste.

• 8 ounces mushrooms
• 2 tablespoons extra virgin olive oil
• 1 tablespoon unsalted butter
• 1/4 teaspoon freshly ground black pepper
• 1/2 teaspoon salt
• 1 teaspoon garlic paste
• 1/4 cup fresh oregano - chopped
• 1/3 cup fresh garlic chives - chopped

Above: Baby portabella mushrooms.

Sauteed Mushroom Directions

1. Used a slightly damp paper towel to brush off any dirt on the mushrooms.
2. Remove and discard the mushroom stems, then thinly slice the mushroom caps.
3. Add the olive oil and butter to a frying pan placed over medium high heat.
4. Add the mushrooms and saute, stirring occasionally, until they start to release their juices.
5. Stir in the garlic paste, oregano and garlic chives and cook for another minute or two.
6. Stir in the salt and pepper, adding more or less according to your personal preference.
7. Place the cooked mushrooms in a decorative bowl and serve immediately.
8. Leftover sauteed mushrooms will keep in the refrigerator for a few days. Leftovers can be heated up in a microwave.

Above: Mushrooms after herbs and seasonings have been added.

Take care,
Lynn Smythe AKA the Cuisine Diva

Roasted Sweet Potatoes with Molasses Pecan Butter

Above: Sweet potatoes.

Sweet Potato Side Dish

Instead of mashed, overly sweetened sweet potatoes, I decided to serve roasted sweet potatoes as part of our Thanksgiving Day meal this year. The sweet potatoes are peeled, tossed with olive oil and spices, then roasted in the oven. See the recipe I posted up in July of 2009 for Herb Roasted Sweet Potatoes. For anyone that wants a sweeter tasting side dish, I serve the oven roasted sweet potatoes along with a side of molasses pecan butter.

Above: Ingredients to make molasses pecan butter for roasted sweet potatoes.

Molasses Pecan Butter Ingredients

• 1/2 cup butter - room temperature
• 1/4 cup pecans - chopped and toasted
• 2 tablespoons molasses
• 1 teaspoon Chinese five spice powder
• 1/4 teaspoon salt

Above: Add the butter, salt, spice and molasses to a small bowl.

Molasses Pecan Butter Directions

1. In a small, dry pan, toast the pecans over medium heat until light brown. Let cool to room temperature before adding to the butter.
2. In a small bowl, cream together the butter, salt, spice and molasses until smooth and creamy.
3. Stir in the cooled, toasted nuts.
4. Place the molasses pecan butter in a decorative serving dish, and place in the refrigerator until ready to serve.

Above: Blend the ingredients together until smooth and creamy.

Spice Substitutions

Chinese five spice powder is a combination of star anise, fennel, cloves, white pepper and cinnamon. Here are a few suggestions on other spices that can be used. You can choose from one or more of these spices to add to the pecan butter:

• Nutmeg
• Allspice
• Cloves
• Ginger
• Cinnamon
• Star anise

Above: Stir in the toasted pecans.

 

Molasses Substitutions

If you don't like the taste of molasses, or don't have any on hand, other syrups may be used instead. Here are a few suggestions:

• Honey
• Real maple syrup
• Light agave syrup
• Dark agave syrup

Above: Dry toast the pecans in a small pan over medium heat.

 

Above: Completed molasses pecan butter, ready to serve with roasted sweet potatoes or baked winter squash.

Take care,
Lynn Smythe AKA the Cuisine Diva

Buy a Stalk of Brussels Sprouts

Above: Whole stalk of Brussels sprouts.

Stalk of Brussels Sprouts

I am a huge fan of Brussels sprouts. They look like miniature cabbages, but if cooked correctly, have a nice, slightly sweet and nutty taste. Unfortunately, many people over cook Brussels sprouts, by boiling them to death, and then they take on a nasty, bitter cabbage flavor.

Above: Benders Farmer's Market is selling whole stalks of Brussels sprouts from Ocean Mist Farms.

Brussels Sprouts Recipes

I will post up recipes for cooking Brussels sprouts, on future Cuisine Diva posts. One of the recipes is for a Brussels sprouts and parsnips casserole, which was one of the side dishes I made as part of our Thanksgiving Day menu. Today's post is about my recent trip to Benders Farmer's Market in Boynton Beach, Florida. Benders is just a short drive from my house. My husband and I made a trip there two days after Thanksgiving.

Above: It's the Brussels sprouts queen, AKA the Cuisine Diva.

Fresh Brussels Sprouts

I was pleased to find a display showing a few full stalks of Brussels srpouts. I knew this was how they grew, but I've never actually seen an entire stalk of Brussels sprouts for sale. I added a stalk to our shopping cart and got a few stares and questions as we finished our shopping.

Above: Snap each individual sprout off of the stalk. No need to use a knife to cut them off. Give each sprout a brief twist, and it should snap right off the stalk.

Harvest and Store Your Brussels Sprouts

I took a few pictures of the Brussels sprouts, on the stalk, before removing the individual sprouts to store in the refridgerator. Brussels sprouts on the stalk are much fresher and juicier than buying a package of frozen Brussels sprouts. And when I purchase fresh Brussels sprouts in packages, they are always a bit dried out compared to the sprouts on the stalk. I'll be cooking up the Brussels sprouts in the next day or two, to use them while they are nice and fresh.

Above: I harvested 75 individual Brussels sprouts from the stalk. More than enough to make a couple of dishes featuring Brussels sprouts.

Take care,
Lynn Smythe AKA the Cuisine Diva

 

Homemade Cranberry Pear Sauce

Above: Homemade cranberry pear sauce

Delicious Holiday Side Dish

Here is a recipe for an easy to prepare cranberry sauce, which can be made in a slow cooker. It will keep in the refrigerator, for up to one week, and can be prepared a day or two before Thanksgiving Day.

I got the idea for this recipe in the Slow Cooker Ready & Waiting Cookbook, written by Rick Rodgers. On page 185 of that cookbook, there is a recipe for a Cranberry Pear Walnut Sauce. I've modified the recipe slightly.

Above: Use the slow cooker to make cranberry pear sauce.

Cuisine Diva's Cranberry Pear Sauce

Bosc pears have brown skins. When I went to the store to purchase pears, there were 3 varieties to choose from. I was going to buy the green skin variety, then saw the sign on the brown skin variety that said Bosc pears. Bosc pears cook up a bit like an apple, and retain their shape/texture in this recipe. The orange, dried apricot and cranberries all cook down into a delightful sweet and tangy sauce.

The original recipe called for 1 cup of dark raisins. I am not a fan of raisins, so decided to substitute 3/4 cup chopped, dried apricots. The original recipe also called for only the zest of 1 orange, but I added the juice along with the zest. The original recipe also called for 1 cup of toasted, chopped walnuts but I decided to omit the nuts.

Above: Serve cranberry pear sauce as part of your Thanksgiving meal.

Ingredients for Cranberry Sauce

• One 12 ounce bag cranberries - rinsed
• 3 Bosc pears - peel, core and chopped
• Zest from 1 orange
• Flesh and/or juice from 1 orange
• 3/4 cup dried apricots - chopped
• 1/4 cup water
• 1 1/2 cups granulated sugar

Directions for Cranberry Sauce

Place all the ingredients into a crock pot, or slow cooker. Cook on high heat for 2 hours, or until most of the cranberries have popped. Add the sauce to a storage container and let cool slightly. Place the lid on the storage container and let the sauce cool over night in the refrigerator.

The hot, freshly made sauce would taste great on top of vanilla bean ice cream. Serve the cool sauce, in a decorative serving dish on Thanksgiving Day, to accompany the rest of your holiday meal. Leftover cranberry sauce can be served as a type of homemade jam, along with freshly baked muffins, the day after Thanksgiving.

Take care,
Lynn Smythe AKA the Cuisine Diva

 

Thanksgiving Menu Plan & Meal Preparation

I looked through a couple of my cookbooks to find some unique dishes to serve at our house on Thanksgiving Day. I found 2 recipes from my slow cooker cookbook, and 4 recipes from The Culinary Institute of America cookbook, that I will prepare as part of our Thanksgiving meal. I also will add a couple of family favorites, which I have made so many times, I no longer need an exact recipe to follow.

Smythe Family Thanksgiving Menu

Here's what I plan to serve on Thanksgiving Day. I will provide recipes and photos for some of these menu items next week.

• Chicken saltimbocca with sage, prosciutto and provolone
• Brown onion gravy
• Sauteed mushrooms
• Roasted sweet potatoes with pecan molasses butter
• Potato gratin
• Sauteed Brussels sprouts
• Cornbread stuffing with carrots, onions and celery
• Baby glazed carrots
• Cranberry pear sauce
• Cheddar thyme muffins
• Pecan pie

Menu Preparation Game Plan

Slow cooker

1. cranberry pear sauce - prepare the day before Thanksgiving
2. baby glazed carrots - Thanksgiving day

Oven

Most of these items will be prepared and cooked on Thanksgiving Day. The stuffing could be prepared the day before, and stored in the refrigerator until ready to heat through in the oven at 350 degrees Farenheit for 30 minutes. I will probably make the pecan pie the day before Thanksgiving, to free up the oven for the rest of the meal. This will also allow ample time for the pie to cool off before serving, pecan pie hot out of the oven usually has the consistency of moletn lava - HOT!

1. Roasted sweet potatoes
2. Potato gratin
3. Cornbread stuffing
4. Cheddar thyme muffins
5. Pecan pie

Stove top

1. Chicken saltimbocca
2. Brown onion gravy
3. Sauteed Brussels sprouts
4. Sauteed mushrooms

Take care,
Lynn Smythe AKA the Cuisine Diva