Kate Doesn't Like Brussel Sprouts

Ingredients:

• 1 lb. brussel sprouts
• 1 tsp. salt
• 2 Tbsp. EVOO
• 1/4 tsp. red pepper flakes
• 5 cloves minced garlic
• 1/4 tsp. nutmeg
• 1/2 cup grated parmesan cheese 

Prep:

1. trim stems, pluck dead leaves and halve brussel sprouts
2. Bring 2 Quarts of water to a boil in a large sauce pan
3. Boil sprouts with salt in water for 4-5 minutes (so they are just under done)
4. Drain spouts and set aside
5. Sauté olive oil, garlic and red pepper for 1 minute
6. Add nutmeg and sprouts and saute for 1 more minute
7. Mix in cheese until it melts - about 1 more minue

Source: http://www.epicurious.com/recipes/food/views/Brussels-Sprouts-for-People-Who-Think-They-Hate-Brussels-Sprouts-358275

French Toast

Serves ~ 8 half inch thick slices

Ingredients:

• 1.5 cups milk (warm so butter will incorporate)
• 3 egg yolks
• 3 Tbps. light brown sugar
• 2 Tbsp. butter (melted)
• 1 Tbsp. vanilla
• 1/2 tsp. cinnamon
• 1/4 tsp. salt
• 1 loaf challa bread

Equipment:

• wide pyrex glass dish (soaking the bread)
• mixing bowl
• large frying pan
• cookie sheet

Preparation: 

1. Cut challa into 1/2 inch slices
2. Pre heat oven to 300 degrees 
3. Toast bread on baking sheet for 8 minutes per side to dry out bread
4. While toasting bread, whisk wet ingredients in mixing bowl and pour batter into
5. Remove bread set aside and drop oven to 200 degrees 
6. Soak 2 slices of bread in batter for 20 seconds per side (too long and bread will fall apart, too short and batter will not soak in)
7. Heat large frying pan to medium heat
8. Grease pan with butter and fry for 3-4 minutes per side
9. Place finished french toast on cookie in oven at 200 degrees to keep warm
10. Repeat with remaining toast

Roasted Red Pepper Hummus

Blend all ingredients in a food processor until smooth; yield: 2 cups.

1/3 cup tahini (sesame seed paste)
1/4 cup water
1/4 chopped bottled roasted red bell peppers, rinsed and drained
2 Tbsp fresh lemon juice
1/4 tsp salt
1 garlic clove, minced
1 can (15.5 oz) chickpeas, rinsed and drained

Quick Pickled Cucumbers

Slice one English cucumber crosswise into thin rounds. Combine cucumber and two crushed garlic cloves in a medium bowl. Combine one cup rice vinegar, 3/4 cup water, 2 Tbsp sugar, and 1/2 tsp salt; microwave at HIGH for 2 minutes or until boiling. Pour hot vinegar mixture over cucumber mixture; stir in 1 Tbsp sambal oelek. Cover and chill at least four hours. Drain before serving. Garnish with sliced green onions if desired.

Cider-glazed Chicken with Browned Butter Pecan Rice

1 (3.5 oz) bag of brown rice
2 Tbsp butter
1 lb chicken breast
3/4 tsp salt
1/4 tsp ground pepper
1/2 cup cold apple cider
1 tsp Dijon mustard
1/4 cup chopped pecans
2 Tbsp chopped fresh flat-leaf parsley

1. Cook rice.
2. Melt 1 tsp butter in a large heavy skillet over medium-high heat. Sprinkle chicken with 1/4 tsp salt and pepper. Add chicken to pan; cook 3 minutes on each side or until done. Remove from pan. Add cider and mustard to pan, scraping pan to loosen browned bits; cook 2-3 minutes or until syrupy. Add chicken back to pan, turning to coat. Remove from heat and set aside.
3. Melt remaining 5 tsp butter in saucepan over medium-high heat; cook for 2 minutes or until browned and fragrant. Lower heat to medium; add pecans, and cook for 1 minute or until toasted, stirring frequently. Add rice and remaining 1/2 tsp salt; toss well to coat. Serve rice with chicken. Sprinkle with parsley.

Yield: 4 servings.

Loaded Potato Soup

4 red potatoes (24 oz)
2 tsp olive oil
1/2 cup chopped onion
1 1/4 cups chicken broth
3 Tbsp flour
2 cups milk
1/4 cup sour cream
1/2 tsp salt
1/4 tsp ground pepper
3 slices of bacon
1/3 cup shredded cheddar cheese
4 tsp sliced green onion

1. Pierce potatoes with fork and microwave on high for 13 minutes or until tender. Cut in half to cool slightly.
2. Heat oil in saucepan over medium-high heat. Add onion; sautee 3 minutes. Add broth. Combine flour and 1/2 cup milk; add to pan with 1 1/2 cups milk. Bring to a boil; stir often. Cook 1 minute. Remove from heat; stir in sour cream, salt, and pepper.
3. Cook bacon and crumble it.
4. Discard potato skins. Coarsely mash potatoes into soup. Top with cheese, green onions, and bacon.

Yield: 4 servings.

Pear cocktail

Shred 1 medium bosc pear; place pulp on cheese cloth and squeeze over a measuring cup to yield 1/3 cup of juice. Discard solids. Combine pear juice, 2 Tbsp citrus-infused vodka, 1 Tbsp pomegranate juice, 1 Tbsp fresh lime juice, and 1 Tbsp agave syrup (or sugar syrup) in a martini shaker with ice; shake. Strain about 3 Tbsp vodka mixture into each of two martini glasses. Top each serving with 1.5 Tbsp hard apple cider. Garnish with pear slices.

Prosciutto, Pear, and Blue Cheese Sandwiches

Bread
3 cups arugula
1 medium shallot, thinly sliced
1 Tbsp extra-virgin olive oil
2 tsp red wine vinegar
1/8 tsp ground pepper
2 oz thinly sliced prosciutto
1 ripe pear, cored and sliced
2 oz blue cheese, sliced

Toast bread
Combine arugula, shallot, olive oil, vinegar, and pepper in a bowl and toss well.
Make a sandwich out of arugula mixture, pear slices, and blue cheese.