Oh My Yum!

I’ve finally kicked my cold. In celebration, I’m cooking up a storm. Yesterday was the now-famous Chicken and Herbalicious Yum Sauce, and tonight is slow-cooked tomato sauce. Can’t wait.

But I want to share a few yummy recipes that came up over the last few weeks. These are perfect recipes for the end-of-winter/start-of-spring because they are both grounding and zingy at the same time.

The first two were favorites during the beach house weekend. The third was concocted in one of those, let’s-see-what-I-can-dig-outta-the-fridge moments.

First, C and Bommy’s delish Brussel Sprouts and Yams

The goods:

1 1/2 lbs. brussels sprouts, trimmed and cut in half

(We left out the oinker, but if you like…2-3 slices thick cut bacon, chopped coarsely)

1 yam, cubed

1-2 T olive oil

chili pepper flakes to taste

salt and pepper to taste

The method:

Preheat oven to 400 degrees. Mix up all the ingredients and put in 13×9″ pan. Roast for about 15 minutes, stir once, then cook for another 15 minutes until crispy and caramelized.

Next is a super simple Butternut Squash Soup

The goods:

Olive oil

One medium-sized bnut squash

One yellow onion

Six cups of veggie stock

Pinch of nutmeg

Pepper flakes, if you like, and I do!

The method:

Saute chopped onion in olive oil until soft. Add squash (peeled, seeded, and chopped) and stock. Cover and simmer for fifteen or so minutes. Puree all in blender. Return to pan, add nutmeg and pepper flakes.

And finally,

Roasted Polenta with Roasted Bell Pepper and Parmesan Cheese *This is an extra treat if, like me, you’re wending your way toward veganisnm and like to indulge in the occasional sprinkle of cheese.

The goods (as found in fridge):

One of those tube things of cooked polenta from Trader Joe’s

Two bell peppers

Parmesan Cheese

Olive Oil

The method (as made up by me on the fly):

Cut open tube of polenta and smash contents (into the bottom of a super cute Emile Henry baking dish) with the back of a fork

Broil two bell peppers until charred on all sides. Put them in sealed paper bag for twenty minutes. Peel, seed, and cut into strips.

Place pepper strips on top of polenta, grate parmesan over all of it. Drizzle olive oil over it. Poke your fingerĀ  in several places to allow stuff to mix.

Bake at 400 for about a half hour.

Let me know how these recipes work for you and if you have any changes.

Enjoy!

Jennifer

  1. jo Reilly’s avatar

    Terrific Jenn, I was hoping to get those 2 recipes from Stinson! Already tried the pasta one of C’s. ;-)
    I’m having to be quite adventurous here, as I try to get through those left over things in the pantry before we leave. Nothing exceptional has come out yet, but I’ll keep you posted ;-)

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