Maple Glazed Brussels Sprouts

Wash and trim 30-40 fresh brussels sprouts, and cut each one in half. Slice or dice one medium onion (or as much as you like). In a non-nonstick pan, melt 1 Tbsp olive oil and 1 Tbsp butter. Sauté the onions for about a minute or until they start to soften. Add the brussels sprouts and sauté for about 8 minutes. I like to leave them for 30 seconds or so between stirring them so they begin to caramelize a bit. Season to taste – I like a little rosemary, salt and pepper. When they are tender-crisp (but NOT so crisp that they still taste raw), drizzle some real maple syrup into the pan (I don’t measure…about 1-2 Tbsp?). Stir it up quickly, scraping all the brown off the bottom of the pan. Turn off the heat, and enjoy.

Lentil Vegetable Soup

2 cups dry lentils, rinsed

8 cups chicken stock

1 onion, diced

1 ¼ cups diced carrots

¼ cup finely diced green pepper

1 Tbsp dried parsley

3 Tbsp tomato paste

2-3 cloves garlic, minced

1 Tbsp cumin

½ tsp turmeric

1 cup chopped cauliflower

Mix everything except the cauliflower together in a large saucepan and bring to a boil. Reduce heat, cover, and simmer for 30-40 minutes. Add cauliflower and let it simmer for another 10 minutes or until cauliflower is cooked. Serve with fresh bread and cheese.

My notes:

I radically changed an allrecipes.com recipe and this is the end result. I used green lentils, but I think you could use any colour. The original recipe called for more tomato paste, so if you like it really tomato-y you might want to add more. I think peas would be good in this, but I didn’t have any. Four out of six people in my family liked this. J

Scottish Oat Scones

Combine in bowl:
1 1/2 C flour (I am sure these would be good w/ whole wheat - I just forgot to use it)
2 C rolled oats
1/4 C sugar
4 tsp baking powder
1/2 tsp salt
1/2 C dried cranberries (or raisins or currants)

In a separate bowl, combine:
1 egg, well beaten
1/2 C melted butter
1/3 C milk (I had to add a little extra as I was mixing)

Gently stir the wet ingredients into the dry, just until combined.
On a greased baking sheet, pat dough into two 6"-7" rounds. Score each top into 8 wedges. Sprinkle with cinnamon sugar.

Bake at 425F for 15 min until risen and golden.

Basil Vinaigrette

2 cloves garlic

1 Tbsp. ground (like brown) mustard

3 Tbsp. honey

1/2 c. balsamic vinegar

3 oz. basil

About 2 c. light olive oil

Salt and pepper to taste

Put everything in blender except the oil; blend profusely. Slowly add oil until well emulsified.

This is delicious over baby spring greens, feta cheese, and strawberries. Enjoy!