Brussels Sprouts with Bacon and Thyme

A favorite from 2009 Thanksgiving - loved it once again this Christmas.

Braising is a technique that involves browning food in oil or butter, then slowly simmering the ingredients in a moderate amount of liquid. Although typically used for meats, this cooking method is ideal for certain vegetables, such as brussels sprouts. Here, the vegetables are simmered in chicken or turkey stock so they emerge tender and tasty—a hearty dish that's ideal for the Thanksgiving feast.

Ingredients:

• 2 lb. brussels sprouts
• 5 oz. bacon, diced
• 4 shallots, finely chopped
• 2 tsp. finely chopped fresh thyme
• 1 1/4 to 1 1/3 cups chicken or turkey stock
• 2 Tbs. unsalted butter
• 3 Tbs. olive oil
• 3 tsp. salt

Directions:

Cut or pull off any dry outer leaves from the brussels sprouts. Trim away any brown spots and slice off the dry stem end. Cut the brussels sprouts into quarters. Set aside.

Heat a large sauté pan over medium heat. Cook the bacon until golden brown, about 7 minutes. Using a slotted spoon, transfer the bacon to a bowl. Pour off the fat in the pan and discard.

Return the pan to medium heat, add the shallots and thyme and cook until soft, about 5 minutes. Transfer the shallot mixture to the bowl with the bacon. Pour 1/4 cup of the stock into the pan and, using a wooden spoon, stir to scrape up the browned bits from the pan bottom. Pour the stock over the bacon mixture.

Using paper towels, wipe out the pan and place over medium-high heat. Melt the butter with the olive oil. Add the brussels sprouts and salt and stir to coat evenly. Cook until the brussels sprouts begin to brown, 3 to 4 minutes. Stir again, then cook for 3 to 4 minutes more. Stir in 1/4 cup of the stock. Continue cooking, stirring occasionally and adding more stock as needed, until the brussels sprouts are soft, about 15 minutes more. Add the bacon mixture and any remaining stock and stir to incorporate. Transfer to a warmed serving bowl and serve immediately.

Serves 8 to 10.

 

From Williams-Sonoma.

http://www.williams-sonoma.com/recipe/brussels-sprouts-with-bacon-and-thyme.html

 

Butternut Squash with Ginger and Cilantro

This has been a repeat Thanksgiving dish. Re-posted by request. From Everyday Cooking magazine.

Ingredients:

• 4 pounds butternut squash, peeled and cut into 3/4-inch cubes (about 10 cups) - I found it best to use a pairing knife, not a vegetable peeler.
• 1/4 cup vegetable oil
• 2 teaspoons ground coriander
• Salt and pepper
• 1/2 cup finely chopped crystallized ginger
• 1/2 cup cilantro leaves

Directions:

1. Preheat the oven to 450°. In a large bowl, toss the squash with the oil, coriander, 1 1/2 teaspoons salt and 1/2 teaspoon pepper. On each of 2 large baking sheets, arrange the squash in a single layer and bake, turning occasionally, until tender and golden-brown, about 30 minutes.
2. Transfer the squash to a serving bowl and toss with the crystallized ginger and cilantro.
   
   
   

Tamale Pie

It's comfort food season. This is has been a go-to here - delicious. I think the spices could use some adjustment, perhaps add some more heat. Also the box cornbread mix is a bit sweet. Will try it from scratch next time.

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 1 large celery stalk, chopped
• 2 garlic cloves, minced
• 1 jalapeno pepper, chopped with seeds
• 2 teaspoons kosher salt
• 1/2 teaspoon ground cumin
• 2 tablespoons chili powder
• 2 tablespoons unsweetened cocoa
• 1/2 teaspoon ground cinnamon
• 2 pounds meat-loaf mix (1 pound lean ground beef, 1/2 pound ground pork, 1/2 pound ground veal or lamb)
• 2 15-ounce cans kidney beans, drained
• 2 14 1/2-ounce cans diced tomatoes, drained
• 2 cups shredded Cheddar
• 2 8 1/2-ounce corn-bread mixes (may require 1 egg and 1 1/3 cup milk per package)

Directions

1. Heat oven to 350° F. In a medium skillet, over medium heat, heat the oil with the onion, celery, garlic, and jalapeño and cook until the vegetables are tender but not browned, about 10 minutes. Add the salt, cumin, chili powder, cocoa, and cinnamon. Add the meat and cook until well browned. Stir in the beans and tomatoes.
2. Lightly coat a 13-by-9-inch casserole or baking dish with vegetable cooking spray. Spoon the beef and beans into the casserole. Top with Cheddar. Heat oven to 375° F.
3. Prepare two 8 1/2-ounce corn-bread mixes according to the label directions; pour the batter over the cheese. Bake for 40 minutes or until the top is golden brown. 

From REAL SIMPLE magazine.
http://www.realsimple.com/food-recipes/browse-all-recipes/tamale-pie-10000000524358/index.html