Personal Broccoli Casseroles

If you are looking for an easy way to do green vegetables for a side, this is the way to go. 2 minutes of preparation and you have a wonderful accent dish.

Ingredients:
1 1/2 cup chopped broccoli
1 cup grated cheddar cheese (many other cheeses work well)
2 eggs (I used 1. 2 would have been better)
Salt and pepper to taste

Yields 2 servings

Directions:
1. Pre-heat oven to 350F. Combine ingredients in a medium bowl. 
 

2. Divide into 2 – 8 ounce ramikins. Place in oven.

3. Bake for 35-40 minutes until golden brown. Remove from oven and serve.

Mashed Potatoes

Mashed potatoes are a tricky dish. When they are good they are the best thing ever, when they are bad, it is really a downer, as you are yearning for what they could be.

My recipe is heavy on fat. This is not something you can eat every day…But, it is the fat that really adds the smooth texture that we all love.

Last word, don’t be shy with the salt and pepper. The potatoes really need a lot of salt.

Ingredients:
2 lbs red potatoes
1 cup heavy whipping cream
1 stick of butter (1/2 cup)
salt and pepper to taste

Yields 6-8 servings

Directions:
1.  Cut the potatoes into eighths. Place in a large pot and cover with water. Bring potatoes to a boil and then reduce to a strong simmer. Cook until potatoes can be crushed with a fork, about 20 minutes. Do not overcook.
 

2. Add softened butter, salt and pepper to the pot and mash well.
 

3. Add cream a little at a time and continue to mash. Continue adding cream until potatoes start to “glisten”. This is the saturation point. Be careful not to add to much or you will have potato soup. The exact amount will vary by the type of potatoes used.

4. Keep on burner on low and stir frequently to avoid scorching until ready to serve.

Roasted Brussels Sprouts

 

Ingredients:
12 large Brussels sprouts trimmed and cut in half lengthwise
6 quartered fingerling or baby potatoes (optional)
1 leek or medium onion sliced thin
4 cloves of sliced garlic
4 slices of bacon cut into 1/4 inch strips
2 tbsp olive oil
salt and pepper to taste

Directions:

1. Cut veggies and slice bacon

2. Combine all ingredients in a 9×12 oven safe dish (I line with foil to ease cleaning).

3. Roast in a 450F degree oven for 45 minutes.

4. Remove from oven and serve.

Leeky Kale

We have had CSA (Community Supported Agriculture, not Confederate States of America) farm memberships for some time. When in Florida we got so much Kale we couldn’t eat it all. It is a great green that is very good for you, full of flavor and easy to cook. This is a simple recipe packed with flavor.

Ingredients

6 kale leaves, de-stemmed

1 leek, sliced in half and rinsed very well

2 cloves of garlic, sliced thin

1 tbsp Worcestershire sauce

1 cup water

2 tbsp olive oil

 Serves 2  

Directions

1.      De-stem the kale, slice the leeks, and slice the garlic

2.      Heat oil in a heavy bottomed pot or large pan over med-high heat

3.      Add leeks and cook for 4 minutes stirring occasionally to prevent burning

4.      Add garlic and cook for 1 minute stirring frequently

5.      Add Worcestershire sauce, water and kale. Bring to a simmer and reduce heat to med-low.

 

6.      Stir every 5-10 minutes until kale is tender and water has evaporated, about 30-40 minutes. Serve immediately.

 

Fried Potato Wedges

Often simpler is better. We had these simple potatoes last night with the Pork Filets and Leaky Kale. The potatoes really made the meal.

Ingredients

2 medium potatoes

2 tbsp olive oil

Serves 2

Directions

1. Cut potatoes into wedges

 

2. Heat oil in small iron skillet over med-high heat until barely smoking

3. Add potatoes to skillet

4. Turn every 5-10 minutes until golden brown and fork tender, about 30 minutes. Serve immediately.