Sweet and Tangy Brussel Sprout Slaw with Almonds and Crispy Leek Roots

Sweet and Tangy Brussel Sprout Slaw with Almonds and Crispy Leek Roots

I think that everyone has a hard time living with root vegetables.…

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I think that everyone has a hard time living with root vegetables. Sure, everyone likes potatoes, and everyone likes SOMETHING, carrots, beets, turnips, but not everyone likes everything. Even worse, it’s hard to find hardly ANY local produce in the grocery stores, and the selections often isn’t that inspiring. This is a beautiful, colorful winter salad, that brightens up any plate and can be combined with any winter vegetables you happen to have around.

Bacon Wrapped Pork Tenderloin Stuffed with Mushrooms, Kale, Pears and Drunken Cranberries

Bacon Wrapped Pork Tenderloin Stuffed with Mushrooms, Kale, Pears and Drunken Cranberries

  For the main meal we had pork. I chose pork because…

Finished Pork Loin

 

For the main meal we had pork. I chose pork because it’s economical (aka cheap) and seeing as I’m unemployed and all….. Also because I wanted to do a roast, and I figured right after holidays everyone would have been turkied-out. After asking around a lot of people here do turkey for their holiday meal, and chicken is too similar to turkey. Beef would have been amazing… But the economical thing again.

Kale Mushroom and Sausage Lasagna

Kale Mushroom and Sausage Lasagna

I will be the first one to admit there are some things…

I will be the first one to admit there are some things I’m not great at cooking. Lasagna, I am afraid to say is one of those things. And although I am getting much much better, I still have some things I need to learn. This, Kale Mushroom and Sausage Lasagna, has been my best attempt yet!

Steamed Vegetables with Romasco Sauce and Moose Steaks

Steamed Vegetables with Romasco Sauce and Moose Steaks

I may have mentioned that I’m trying to eat my way through…

I may have mentioned that I’m trying to eat my way through my freezers before I buy any more meat. Last night I found these inside round moose steaks from a hunting trip (I’m hoping last year’s but it may have been a few years ago!). I was thinking Mediterranean inspiration for the sauce for the vegetables and thought of Romasco. A sauce made from almonds, hazelnuts, toasted bread, roasted red peppers, tomatoes and garlic. Served with quinoa and a quick red wine pan sauce over the moose. 

Kale Chips

Kale Chips

Kale chips are something that people have been talking about for a…

Kale chips are something that people have been talking about for a while but one of those things that most people talk about and don’t do. People who have done it are trying to spread the word “hey! kale chips are so easy to make and SO good for you – even if you don’t like kale you’ll like this”. But still most people don’t do it. I’m not sure if they are intimidated by such a task or really do not understand how simple this is. They are done in 20 minutes, they’re low fat, high in fiber and no carbs! What more could you ask for?

“Pub Inspired” Portabello Burgers with Roasted Beets and Arugula Aioli

“Pub Inspired” Portabello Burgers with Roasted Beets and Arugula Aioli

I have a friend who is a vegetarian. I prefer to use…

I have a friend who is a vegetarian. I prefer to use the word recovering vegetarian because I am a firm believer of humans eating meat. Now don’t get me wrong, I don’t push it on people and if I know that people have preferred or required dietary habits I do everything I can to cater to those requirements – what’s the point of cooking if no one can/will eat it? But, if you are a close friend or family member and you choose to refrain from eating meat because of animal mistreatment, then I am going to push you. Not because I am a fan of animal mistreatment, exactly the opposite.

Cousa Stuffed with Eggplant Succotash

Cousa Stuffed with Eggplant Succotash

suc·co·tash – noun a cooked dish of kernels of corn mixed…

suc·co·tash [suhk-uh-tash] – noun

a cooked dish of kernels of corn mixed with shell beans, especially lima beans, and, often, with green and sweet red peppers.

 

 

I found cousa at the farmers market and it is not a commonly used vegetable around here. I’d never had it, and when I asked what to do with it, the response I got was “use it like zucchini”. Ok. Well I’m not a huge zucchini fan but I thought I’d give it a whirl.  This recipe is so easy and uses hardly nothing but tastes delicious.