Vegetables Archives - Page 2 of 3

Roasted Brussel Sprouts

Roasting Brussel Sprouts gives them a nutty flavor and removes any bitterness you may have associated with them. The outer leaves get a little crisp and the inside stays soft

I like to add in a squeeze of lemon juice for some freshness and a sprinkle of grated Parmesan at the end for a bit of salt and even more nuttiness

I’ve trimmed and halved 1 1/2 pounds of fresh brussel sprouts

Add them to a large bowl

Drizzle with olive oil, toss well and spread out onto a sheet pan

Sprinkle generously with kosher salt and black pepper

Place in a 400 degree oven for 20-25 minutes until the sprouts are tender

Remove and place in a bowl and while they’re still hot, sprinkle with freshly grated Parmesan and a squeeze of fresh lemon

I could probably eat this entire bowl of Roasted Brussel Sprouts by myself, but I guess I’ll share if I have to

Enjoy!

Simply Sundays! ~ Roasted Brussel Sprouts

Servings: 4-6
Time: 10 minutes prep, 20-25 minutes roast
Difficulty: Easy
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Ingredients

1 1/2 pounds of fresh brussel sprouts

Olive oil

Kosher salt and black pepper

Freshly grated Parmesan

A squeeze of fresh lemon

Directions

Trim and halve 1 1/2 pounds of fresh brussel sprouts; add them to a large bowl

Drizzle with olive oil, toss well and spread out onto a sheet pan

Sprinkle generously with kosher salt and black pepper

Place in a 400 degree oven for 20-25 minutes until the sprouts are tender

Remove and place in a bowl and while they’re still hot, sprinkle with freshly grated Parmesan and a squeeze of fresh lemon

Tools used to make this recipe

Wilton Recipe Right Non-stick Cookie Sheet Set, 2-Piece

Farberware Paring Knife

July 26, 2017August 31, 2018

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Collard Greens

Collard greens are very overlooked in the North as they seem to be more of a Southern staple

That being said, we personally love them and as always we’re looking to change up the menu which means collards are perfect

I find these greens to be a great side with many foods and they are great as a substitute for spinach and kale in soups

Here I have a large bunch of collard greens that I’m rinsing in cold water, they usually have a lot of dirt and grit so make sure to clean them well

Pat excess water off the leaves with a paper towel

Remove the main stem by cutting along both sides

Repeat until all the stems have been removed

Stack the leaves on top of each other and roll them up then slice down the center

Then cut along the length

Bring a pot of salted water to a boil

Drop the collard greens in and blanch for 2-3 minutes

Immediately remove them to an ice bath to stop the cooking process

If we are talking about Southern inspired flavors, we are talking about some bacon!

We will need 1 onion, 3 garlic cloves and 4 slices of bacon

Peel and chop the onion, garlic and slice up the bacon

Lets get the bacon in a pan over medium heat

We are going to render this down for 3-4 minutes

Next we will add in the onion and garlic

One of my all time favorite smells in the kitchen is onions and bacon cooking together

What could be better?

I guess some garlic!

Let this cook 5-6 minutes or until the bacon is nicely browned and the onions are soft and translucent

Now lets add in the collard greens

Now it’s time to ramp up the flavor

We will need 2 tablespoons of red wine vinegar, 2 tablespoon of honey, 1 tablespoons of Red Hot and 1/2 teaspoon each of kosher salt and ground black pepper

Add these ingredients to the collard greens

Stir everything together and bring to a low simmer

Cook 10-12 minutes or until slightly wilted but with a little chew left

This is how I prefer collard greens, you can cook them longer for a softer effect

Season with salt and pepper if needed and there you have it

A delicious and easy side!

Enjoy!!!

Simply Sundays! ~ Collard Greens

Servings: 4
Time: Prep 10 Min, Cook 25-30 Min
Difficulty: easy
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Ingredients

1 bunch of collard greens

4 slices of bacon

1 onion

3 garlic cloves

2 tablespoons of red wine vinegar

2 tablespoons of honey

1 tablespoon of red hot

1/2 teaspoon of kosher salt

1/2 teaspoon of ground black pepper

Directions

Rinse the collard greens in cold water, they usually have a lot of dirt and grit so make sure to clean them well. Remove the main stem by cutting along both sides. Repeat until all the stems have been removed

Stack the leaves on top of each other and roll them up then slice down the center. Then cut along the length

Bring a pot of salted water to a boil, drop the collard greens in and blanch for 2-3 minutes. Immediately remove them to an ice bath to stop the cooking process

Peel and chop 1 onion, 3 garlic cloves and slice 4 strips of bacon. Add the bacon to a pan over medium heat. We are going to render this down for 3-4 minutes. Add in your onion and garlic and cook until tender. cook 5-6 minutes or until the bacon is nicely browned and the onions are soft and translucent

Add in the collard greens and 2 tablespoons of red wine vinegar, 2 tablespoon of honey, 1 tablespoon of Red Hot and 1/2 teaspoon each of kosher salt and ground black pepper

Stir everything together and bring to a low simmer. Cook 10-12 minutes or until slightly wilted but with a little chew left. Season with salt and pepper as needed

Simply Bamboo Cutting Board

Architec Gripperwood Cutting Board

Lodge Cast Iron Pan

July 10, 2017

simplysundaysfoodblog2 Comments

Salt Potatoes

Salt potatoes are an easy and delicious side

Now yes, I know, you can just go buy a bag of salt potatoes in the store that come with their own bag of salt and directions

But they can be over priced and I personally like to pick my potatoes since you don’t always know what your getting in a sealed bag

We are starting off with 3 pounds of potatoes

I picked up a mix of red and white

The key is that they are all close in size for even cooking

I gave these a rinse in the sink

Place the potatoes in a pot and cover with water

Next add in 1 cup of kosher salt

Get these over medium heat and cover until they are boiling

Once they are boiling you can move the lid to the side or remove it to keep the starchy water from boiling over

Cook for 25-30 minutes or until a knife pierces the potatoes very easily

Drain and set aside in a bowl to stop the cooking process

Now it’s time for some flavor

We will need 1/2 stick of butter, 4 garlic cloves, 1/2 cup of fresh parsley and 1 teaspoon each of kosher salt, ground black pepper, garlic powder and onion powder

You will need to judge the amount of salt here

Remember these are salt potatoes… I always like to season everything again, however taste a potato and judge how much salt you should season with

Add the butter to a dish

Pop it in the Nukerwave until just melted

Place the garlic in a food processor

Give it a chop

Add the garlic to the melted butter

Give the parsley a good fine chop

Add the butter and garlic, parsley and seasonings into the bowl of potatoes

Fold everybody together gently so as not to break up the potatoes

Serve these bad boys as a side to pretty much anything!

Oh… and on another note, slice and fry them up and top with an egg for breakfast… I mean yeah!

Enjoy!!!

Simply Sundays! ~ Salt Potatoes

Servings: 4-6
Time: Cook 30 Min
Difficulty: Easy
Print

Ingredients

3 pounds of potatoes (evenly sized)

1 cup of kosher salt (for the water)

1/2 stick of butter

4 garlic cloves

1/2 cup of fresh parsley

1 teaspoon of kosher salt (check the potatoes for saltiness and adjust)

1 teaspoon of ground black pepper

1 teaspoon of garlic powder

1 teaspoon of onion powder

Directions

Rinse 3 pounds of potatoes and place into a pot and cover in water. Add in 1 cup of kosher salt. Get these over medium heat and cover until they are boiling

Once they are boiling you can move the lid to the side or remove it to keep the starchy water from boiling over. Cook for 25-30 minutes or until a knife pierces the potatoes very easily. Drain and set aside in a bowl to stop the cooking process

Put 1/2 stick of butter into a dish and microwave until just melted. Place 4 garlic cloves into a food processor and chop. Add the garlic to the melted butter. Chop 1/2 cup of fresh parsley. Add the parsley, garlic and butter to the potatoes

Season the potatoes with 1 teaspoon each of kosher salt (check to see how salty the potatoes are from cooking and adjust), 1 teaspoon of ground black pepper, 1 teaspoon of garlic powder and 1 teaspoon of onion powder

Fold everybody together gently so as not to break up the potatoes. Serve with your favorite breakfast, lunch or dinner

Tools used to make this recipe

Architec Gripperwood Cutting Board

Pyrex Prepware 4-Quart Rimmed Mixing Bowl, Clear

KitchenAid 3-Speed Hand Blender

May 30, 2017June 4, 2017

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