Char Sui (Chinese Barbecue Pork)

IMG_1282

PACKAGED MARINADE VS HOMEMADE MARINADE

A Scientific Experiment that Resulted in Me Eating A Lot of Pork

Whilst looking at wonderful recipes, I came across one for Char Sui, or Chinese BBQ Pork.  It was on a site called culinarychronicles, and was crossposted on another site called mamabatesmotel.

I have one of those brains that can latch on to something like a Border Collie focuses on sheep.  Intense concentration.  Unwavering devotion to a cause, principle, or course of action.  It is in those beautiful moments that everything seems to just…flow in a river of excitement and anticipation.

In the case of trying a new recipe, it’s mouth watering anticipation.

And WOW, did I want to try to make char sui.

And travel to multiple Asian countries to purchase it from market stalls and street vendors.  To use it as filling in puffy steamed buns and on a kebab.  Could I surprise my Chinese friend with a hunk of it just to see what she thought?  Would it do?

Could I make a gluten free version?  Could I get the red color without using food coloring? Could I make a decent version using items I already have in my pantry?

Off I went to the store to pick up organic, pasture raised pork shoulder.  Expensive yes, but besides the taste which is so much better, it has elevated levels of healthy fats that can withstand high cooking temperatures without breaking down.  Not fed antibiotics, not fed GMO corn and soybeans, not fed various waste products.  And of course, raised in a much more humane and ethical manner which is very important.  Especially for an animal lover and former vegetarian like me, who simply has a body that NEEDS animal products, especially the fat.

But I digress.

Once I had the pork shoulder, lo and behold, I came across beet powder for a natural food coloring, and a gluten free hoisin sauce.

Score!

And from there I discovered a seasoning packet with no listed gluten sources AND all natural coloring, no artificial red food dye.  And it was the last packet.

Scoredy Score SCORE!

The seasoning packet directions are simple and take just seconds to prepare.  Open packet, dissolve in water, and pour over meat.  Badabing badabang, done.

Homemade is not too much longer but goes into the minutes range.  I had sake (yes, I know it’s not Chinese but I’m using what I have), molasses and sorghum, amino acids, a red wine vinegar, chili paste, Chinese 5 Spice, garlic, ginger, clam juice.  Close enough.

How would it work out?  Here are the two versions side by side as they are starting to marinate.  As you can see, the packaged version on the left has a much brighter red color.  Maybe because it contains carmine – a natural dye that is made from bugs.

IMG_1274

Here is a taste test after three hours of marinating.  The top is the packaged, and the bottom is the homemade.  It’s cooked at 450 F for 20 minutes in the oven, and then broiled for about a minute or so total.  They weren’t glazed before broiling.  I would like to say that the only reason I cooked it after three hours was in the interest of science.  Because the seasoning packet had 2-3 hours of marinating in the directions.  But that’s an excuse.  I just couldn’t wait to try it.

IMG_1278

I would say that there wasn’t a HUGE amount of difference between the 2 versions at this point.  There was a faint…oh…metallic aftertaste to the packaged version, but it was very mild and hardly noticeable.

Back they went into the fridge to finish up properly.

And the results of the experiment?  Besides eating a lot of charred hunks of pork?

  1. neither version had that appealing red ring of color that you see in pictures, but the packaged version had an overall brighter reddish hue, whereas the homemade was a deeper red.
  2. the packaged version STILL had a slightly metallic taste, but the flavor was good
  3. the homemade version tasted much better when  eaten side by side. After the full day of marinating you could tell the difference.
  4. I would recommend taking some of the marinating mixture, adding some hoisin and honey, and reducing it on the stove.  You can brush the hot mixture on the top of the meat right when it comes out from under the broiler.  I didn’t do this, but will next time.  That way it will have a nice, shiny, sticky glaze.

This was fun to make and eat!  I served an Asian cabbage slaw with it, and that recipe will be shared in a few days.  It’s a recipe familiar to most Americans (except that I use Miso) but almost non existent in Europe, which is a pity because it is SO GOOD, and cabbage is perfect for digesting pork.

Sauce

For 2 – 2 1/2 pounds pork shoulder cut into 1 1/2 wide strips

4 T gluten free Hoisin

4 T Bragg’s Amino Acids (tastes like soy sauce)

4 T Sake

2 T Molasses

2 T Sorghum

2 t gluten free chili paste

2 t Chinese 5 Spice

2 t clam juice (gluten free, because it says so on the jar)

2 t beetroot powder

2 t minced ginger

2 t minced garlic

2 T red wine vinegar (or use the vinegar you have)

2 T water

Whisk together sauce ingredients and pour over meat.  Marinate overnight or 24 hours.

Preheat oven to 450F

Line a pan with aluminum foil to catch drippings and put an oven safe rack on top of the foil.  Place pork strips on the rack – and cook for 20 minutes total, flipping after 10.

Remove from oven and turn broiler to high.

Remove pork from cooking rack and place directly on the pan.  Brush well with the marinade juices.

Broil for about 30 – 45 seconds, remove from oven and quickly flip, then return for another 30 seconds or so.  Do NOT leave the oven unattended. 30 seconds only seems like a long time when you’re waiting for water to boil.  When you’re broiling meat in the oven it goes extremely fast and your meat could burn.

Remove from oven and let sit for a little bit to let the juices redistribute before serving.

Invest

Your investment/donation pays for every day living costs and keeps the blog ad free! I appreciate everything no matter how big or small. I recommend purchasing 1 million items. Haven’t tested if the system is capable of that.

$1.00

 

Ravioli di Zucca (Butternut Squash Ravioli) Made with Wonton Wrappers

IMG_1270

Yep, I got all fancy by making these ravioli in heart and circle shapes for hugs and kisses ravioli.

This version is lighter than the Ravioli di Zucca that you will find in a restaurant.  The dish is traditionally made with a thicker egg pasta, and then bathed in a brown butter and sage sauce.  It’s very good, but sometimes too heavy for me, especially when spring is coming.

In the Italian language, “zucca” means “pumpkin” and “pumpkin” means “winter squash”.

zucca =pumpkin=winter squash

Interesting enough, this is the same in the English language.  We just don’t know it.  Americans associate the word pumpkin with the familiar round orange winter squash that comes in a small size for pie making, or a large size for carving and decoration.  That’s how we use the word pumpkin.

Every once in a while I see a meme exclaiming:

DID YOU KNOW THERE IS NO PUMPKIN IN YOUR CANNED PUMPKIN PIE FILLING???  HOW CAN THEY GET AWAY WITH THIS???

My pie eating friends, please rest assured that it truly IS pumpkin in your canned pumpkin.  It’s just a variety of pumpkin that is shaped differently than what you are used to seeing at the grocery store or on your neighbors porch.  It’s a pie pumpkin – a kind that was bred in a different shape so it would be easier to harvest and can.

For ravioli di zucca, I like to use the milder, more flowery flavor of butternut squash.  Roasting it results in a carmelized note and silky texture once you put it in the food processor.  It’s so good that it doesn’t need any spices at all.

That’s why this filling is just butternut squash, a small amount of amaretti cookies, and a sprinkle of lemon zest.

Make sure to heavily salt your water whenever you cook pasta.  It should be as salty as the sea.

Enjoy!  And if someone makes this FOR you, make sure to give them lots of hugs and kisses, because believe me, it takes a long time to make these little guys.  Add in a back rub as well.  Hugs and kisses and a back rub ravioli. 🙂

Ravioli di Zucca

makes 64 ravioli

1 1/2 pounds roasted butternut squash, roughly chopped

9 Ameretti cookies

wee amount of lemon zest – like 1/8 teaspoon

wonton wrappers

1 egg + small amount of water, beaten

sauce for 24 ravioli – 4 servings

2 T butter

2 pinches red pepper

1 t crushed sage (more if you want)

handfull baby spinach leaves

1 C water

1/2 cube (crumbled) of vegetable bouillon with salt

optional: top with grated Grana Padana cheese

In a food processor, grind the cookies first, then add the squash and the zest until fully incorporated.  The mixture should be somewhat dry, and fully ground.  Transfer to a mixing bowl.

Place 1/2 T of squash mixture into the center of a wonton wrapper.  Brush beaten egg on all four sides of the wrapper, and place another wrapper on top, pressing down and getting out as many air bubbles as possible.  Use a cookie cutter, glass or ravioli machine to cut out the desired shape.  Place on a wax paper lined cookie sheet, and cover with a damp dishcloth.  Once the tray is full, remove towel, and transfer ravioli to the freezer or refrigerator.  Continue until all the ravioli are finished.  You can freeze the ravioli you are not cooking for supper at a later time!

Bring several quarts of water to a boil and then add salt. While waiting for water to boil, heat up butter, sage, and red pepper in a saute pan on med low until the butter browns.  As soon as it starts to brown, add the spinach leaves and crumbled bouillon, then the water.  reduce the heat to simmer once it boils, and let it simmer while you cook the ravioli.

I recommend cooking the ravioli thawed if it was previously frozen.  These take about 2 minutes or so.  Transfer from water to the saute pan to soak up flavoring for at least another minute.  Transfer the ravioli to serving dishes and ladle the broth over the top.

Top with cracked pepper and grana padana if you wish!

 

Invest

Your investment/donation pays for every day living costs and keeps the blog ad free! I appreciate everything no matter how big or small. I recommend purchasing 1 million items. Haven’t tested if the system is capable of that.

$1.00

 

 

Three Sisters Vegetable Medley and Maple Glazed Scallops

IMG_1268

Many Native American tribes planted a crop called “The Three Sisters”.  Consisting of grain corn, beans, and winter squash, all could be stored and eaten later as a nutritious and protein rich meal.

This companion planting was as beneficial to the soil as it was to the body.  The sturdy, upright corn stalks provided a trellis for the bean vines to climb upwards, and the nitrogen producing bacteria on the roots of the bean plants fueled the growth of the corn.  The large leaves of the rambling squash vines provided moisture retention and shade to the soil during the hot summer afternoons.

This recipe uses canned items, but if you wanted to get really authentic you could use hominy, polenta, or grits instead of the sweet corn.  All of those are grain corns.  Dried beans are also more authentic, as they have fully developed their protein structure.

String beans, sweet corn, and summer squash don’t really count as “The Three Sisters”, but they do taste good together.

*Fun Fact – Is corn a vegetable, grain, or a fruit?

It depends on when you eat it.  Corn is a type of grass – a cereal grass.  Meaning that you can eat the seeds (dried corn kernels) as a grain.  When you eat sweet corn, it’s considered a vegetable because the kernels are tender and immature.  Botanically, the kernels are the “fruit” or seeds of the grass.  So there you have it!

Maple Glazed Scallops  (These only take about 5 minutes to cook, so save for last)

6 scallops, pat dry, and season with garlic salt and pepper

2 T butter

2 T water

2 T maple syrup

Heat a cast iron skillet to medium.  Make sure it’s nice and hot.  Mix water and maple syrup together.  Add butter to the pan, and once it’s browned, gently lay your scallops in the pan.  Cook for 2 minutes without moving the scallops around.  Flip, and cook for another minute.  Add the water and maple syrup, and let cook for another minute.  Transfer to plate.  Pour liquid (it will have cooked down very quickly) over scallops.

Three Sisters Medley

1 C Cannellini beans (canned)

1 C sweet corn (canned)

1 C roasted butternut squash, diced

1 C baby spinach, rough chopped

1 C red bell pepper, diced

1 green onion, sliced very thin

1/4 cube vegetable bouillon, crumbled

1 T nutritional yeast

1 T crushed dried sage

1 big pinch red pepper flakes

1/4 C heavy cream

1/4 C marscapone

2 slices thick cut bacon, fried and chopped.  Reserve bacon fat.

salt and pepper to taste

Combine beans, corn, squash, bouillon, yeast, sage, pepper flakes, and cream in a bowl.  Heat skillet to medium low and cook red pepper and green onion in bacon drippings until onion is translucent and peppers are getting soft.  Pour in the vegetable medley, stir, and when cream hits a boil add the chopped spinach.  Once the spinach starts to wilt, stir in marscapone.  When the marscapone is fully melted, reduce heat to simmer and cook for about 5 minutes, stirring occasionally.

Serve the scallops on top of the Three Sisters Medley, and top with bacon and the maple juices from the scallop pan!

Invest

Your investment/donation pays for every day living costs and keeps the blog ad free! I appreciate everything no matter how big or small. I recommend purchasing 1 million items. Haven’t tested if the system is capable of that.

$1.00

 

 

 

Greek Orange Pie ( Portokalopita )

IMG_1257

‘Tis the season of fresh oranges, and the markets are full of many different varieties.  Each year, I try out my Orange Pie recipe.  I think the picture of this years version looks like a piece of art.  No filter either!  It was right out of the oven, and the honey orange syrup and not yet started to soak in.

Each year I make it, I make it a little bit differently, and each time I make it, I am trying to recreate at some point, the Portokalopita (Orange Pie) I liked most.  I’ve had fluffy, like a cake – custardy, like a pie, and sort of crispy  – like the type of donut called a cruller.  In every case, regardless of the texture, it is made with phyllo dough, and then drenched in a honey orange syrup.

The first time I tried the pie, was on the island of Milos, in Greece.  This island may only be about 60 square miles, but it’s fascinating history and varied terrain begs for hours of exploration.  Each day we would get up early, pack some snacks, and head out on the scooter to discover secluded beaches, ancient ruins, pirate caves, and, of course, food.  Map in hand, with sunhats, sunscreen, and swimsuits, we’d head off the paved road to see what we could see.

This was my favorite version, and it looks like they probably cooked it on a sheet pan.  Those wonderful dark freckles are bits of chocolate.  I’m not much of a chocolate and orange combination fan, but I started to become one after a slice of this sunset on a plate.  It was served warm which means they popped it in the oven and it got a good crisp along the edges. This is the one I call the crispy version.

20160610_143440

In this video, you can get an idea of what it is like to hop on a scooter and go motoring along the island. We saw a beach, way down below us, and decided to find out if it was possible to reach it.  Although the video is shaky, you can see the Mediterranean, and the winding road that zig zags back and forth and up and down the hills.  There is no way to get from one hill to the other without spiraling down, and then back up again.  For such a small island, the sheer diversity of it’s natural beauty and ancient history could take weeks to discover.

Some say that it was on this island that Paul was shipwrecked and shook the asp off his hand and into the fire. Other islands claim the same thing, but it is here that the oldest Christian catacombs were discovered, and it is here that the only known Greek Island asp from ancient times still resides.  These catacombs were originally created at the end of the first century to be used as a cemetery.  Later they were used as a safe hiding place when the Romans were persecuting Christians.  FYI – most of the graffiti in this picture is fairly recent.

20160607_170344

The recipe today is for a custard version of the portokalopita.  I used 3 different kinds of oranges: Cara Cara, Mandarin, and Blood.  Why?  Because I was lucky enough to find so many different types! Otherwise I just use what I can get. I did not boil the oranges for this recipe, but instead used the juice and zest.  It still had a wonderful orange flavor which complimented the custard texture nicely.

Orange Pie (Portokalopita)

Makes an 8 X 8 pan

About 1/2 package phyllo dough, dried and torn into strips

3 eggs

3/4 C Yogurt

1/4 C honey

1 1/2 t olive oil

1/4 t cinnamon

1/4 t vanilla extract

1/3 C fresh squeezed orange juice

pinch of salt

zest of medium sized orange

Thin slices of orange (make sure they are sliced very thin so they cook and the rind is edible.)

For the Syrup topping:

1/2 C honey

1/4 C water

1/4 C fresh squeezed orange juice

Orange halves (use the ones that you juiced)

wee little pinch of salt

optional: Cinnamon stick and vanilla bean pod (beans removed)

Preheat oven to 350 F and lightly coat an 8X8 baking pan with olive oil or butter, and place 1/2 of the dried strips of phyllo dough in the pan.

In a mixing bowl, beat or whisk all ingredients except phyllo dough until fully incorporated.  Pour 1/2 the mixture over the layer of phyllo strips.  Place remaining phyllo on top, and pour remaining custard mixture over the top.  Let sit while you make the syrup.

Put all syrup ingredients in a pan, and heat to boiling.  Boil for 6-8 minutes, then allow to cool down while you cook the pie.

Put pie in oven and cook for about 30 minutes.  It should pull away from the edges.  Pour about 1/4 C (or less!) of the syrup over the top right when you pull it out of the oven  Save the rest of the orange syrup for adding to drinks or pouring over french toast or waffles.

Let sit for at least 2 hours so it soaks up as much as the syrup as possible!  This tastes really good the next day, and can be served at room temperature, cold, or warmed up in the oven.  Also good with ice cream!

Invest

Your investment/donation pays for every day living costs and keeps the blog ad free! I appreciate everything no matter how big or small. I recommend purchasing 1 million items. Haven’t tested if the system is capable of that.

$1.00

 

Gram’s Crepes

IMG_1218

I loved to wake up in the morning and discover that my Grandma had been making crepes.  They were, and still are my favorite breakfast.  Nothing fancy, just warm crepes spread with a choice of different jellies and jams.  For me, orange marmalade is the absolute perfect filling for such a delectable pancake.

IMG_1207

My Grandmother just passed away 2 days ago – 2 short weeks before her 95th birthday.  I have a bunch of recipes that she shared with my Mother and I.  All carefully typed out, with handwritten messages in the margins.

Many of the recipes have tips for making them with limited ingredients – the kinds of ingredients you would find on a military base at the “commissary”.  Today there is quite a wide variety of items, but that wasn’t always the case long ago, so sometimes you had to get creative.

She had been a Drill Sergeant in the Marines during WWII while my Grandfather was flying in the Pacific for the Army Air Corps – which later became the Airforce.  She wasn’t a cuddly Grandma, in case you’re wondering what kind of Grandma a Drill Sergeant is.

 

IMG_1220

She was a woman who’s body had been strengthened and made flexible by years of dance training in her youth and young adult years.  In the larger picture below, she is dancing at about the age of 12 or so while the famous composer Liberace is playing piano.  Both grew up in West Allis Wisconsin – a small working class suburb of the larger working class city of Milwaukee.  In the smaller picture, she is stretching while stationed at Camp LeJeune.

As long as I knew her, she spent every night stretching to keep her body in health.  Every night.  Usually after swimming her 50 laps in the pool.  Oftentimes naked, which is why I never joined her.  I wasn’t about to go swimming with my naked Grandma, so I swam during the day.

 

IMG_1215

And because she only slept for about 4-5 hours every evening, she would go to bed at midnight, and be up by 4:30 or 5 to make crepes . That way they would be ready by the time us kids woke up in the morning.

Ha!  No, not really!  She didn’t actually get up that early just to make crepes.  She just didn’t sleep very much.  But I’ll tell you, I was always so excited when I would walk out and see all the assorted jams on that table, each neatly spooned into small dishes on a lazy suzan. It meant we were having crepes!

I love you Grandma, and I’ll be sharing more of yours and Grandpa’s recipes in the future.  And I apologize – you never wanted to be called “Grandma” because you decided that was only for “old people”.  So almost everything you signed was “Grams”.

This post is in honor of you Grams.

Much love,

Christina

Gram’s Crepes (makes about 12 small crepes)

3 large eggs

1 C whole milk

1 Cup All Purpose flour (I’ve made great gluten free crepes with alternative flours)

3 T melted butter + more butter for the pan

Combine eggs, milk and flour in a mixing bowl using a handheld mixer or blender.  Or…do it the old fashioned way – with muscles and a whisk.  Add melted butter.  Refrigerate overnight ideally, or for at least an hour or more.  Enough time to let the flour absorb the liquid.  This makes it easy to cook the crepes without tearing them, and they actually cook a bit more quickly.

I no longer have a crepe pan, but actually prefer my “crepe assembly line method”.  Small nonstick pan on one burner.  Larger nonstick pan on a different burner.  Wooden board for a quick cool down, and a serving plate kept warm in the oven at 200 F.

Preheat small pan to med low, and large pan to a bit under that.  Add a small amount of butter to the small pan, and pour in approximately 1/4 C of batter, quickly swirling to make an even, thin pancake.  Cook for about 1-2 minutes until set.  Gently loosen the edges – it should pop right out if the flour absorbed enough of the liquid.  Flip onto the larger pan, and cook for just a bit – usually less than a minute. Repeat process with smaller pan.

Remove crepe from larger pan and set on wooden cutting board.  This helps when you are making a pile of them to serve all at once.  It brings down the moisture content just a bit so they don’t stick together.

Flip 1/2 done crepe onto larger pan, and put the finished crepe from the board on your serving dish in the warm oven.

Repeat process, adding butter if needed to the smaller pan.  Small pan, big pan, wooden board, oven.  Small pan, big pan, wooden board, oven.  This ends up going very quickly once you do it assembly line style!

Serve with different jellies, jams, or fresh fruit, and watch your family smile!

 

Invest

Your investment/donation pays for every day living costs and keeps the blog ad free! I appreciate everything no matter how big or small. I recommend purchasing 1 million items. Haven’t tested if the system is capable of that.

$1.00

 

 

Butterbean Gratin with Spinach and Pancetta

IMG_1205

Pantry Raid Recipe #1.

There is a television show in America called “Chopped”.  In the show, a group of competing chefs receive a basket of mystery ingredients.  Then they have to create a meal out of the items they were given.

If my house were a basket, then my basket of mystery ingredients would be overflowing.  There are odds and ends of dried goods, things in the freezer, things in the refrigerator about to go bad, a can or two of this or that…I’m sure you get the idea.

So this recipe was made with my “basket” ingredients.  A tiny amount of almost forgotten chopped pancetta, a handful of spinach, a lonely can of butterbeans.  A strip of Kombu (which is a type of seaweed known to counteract the the less social consequences of eating beans), and some remaining shredded cheese.

IMG_1201

And WOW! It was good!  Really really good in fact! So let’s fearlessly explore the back of the cupboard and dive into the deepest recesses of the refrigerator to find what culinary treasures are waiting. (a lot of the amounts are approximate – using up what I have!)

IMG_1202

Butterbean Gratin with Spinach and Pancetta

1 can butterbeans, rinsed and drained

1 oz chopped pancetta (approximate)

1 small strip kombu, about 2 x 5 inches)

handful spinach (kale would work also)

1 small clove garlic, minced

1 1/2 T minced onion (approximate)

1 roasted pepper from jar, diced

lots of dried herbs, like oregano, thyme and basil

1/2 C broth (I used chicken broth from open container)

1/2 C breadcrumbs

3/4 C shredded cheese (approximate)

olive oil

Preheat oven to 400 F

Brown pancetta in a small skillet over medium heat.  Add the strip of kombu when the pancetta is almost browned.  Cook for 1-2 minutes.  Turn heat down to medium low and toss in the handful of spinach, roasted pepper, garlic, and onion.  Saute until onions are soft, and remove kombu.  Stir in butterbeans, broth, and as much herbs as you want.  Chop kombu and return to skillet.

In a small bowl, combine breadcrumbs, herbs, some salt and pepper, and enough olive oil to make a crumb texture.  The crumbs I used are gluten free, so they didn’t get very brown.

When the broth hits a bowl, turn down the heat and simmer for just a few minutes.  Not too long or your beans might get tough.

Transfer bean mixture to a mixing bowl and stir in

Stir in about 1/2 C of cheese.  The mixture will seem quite liquid, but will tighten up after cooking.

Return the bean mixture to the skillet, top with rest of cheese, and then spoon the bread crumbs on top.

Cook on middle rack for 15 – 20 minutes, or until it begins to bubble up around the edges and the top is browned and crispy.

 

Roasted Brussels Sprouts with Red Grapes and Pine Nuts

IMG_1186

Antioxidants, fiber (or should I spell it “fibre” just to shake things up a bit), vitamins and minerals galore, toasty, crunchy, and pops of sweet.

Top with crumbled bacon if you would like, or better yet, serve with sausage.  It’s especially good with Italian style sausage, and if you’ve never had sausages and grapes for supper, then you’re missing out.

The only thing this picture is missing is the sprouts and the pine nuts!

IMG_0864

Brussels Sprouts are a variety of cabbage that grows on a stalk, and the sprout itself is actually a “bud”, like a flower bud.  They’re not “baby cabbages” like I once thought, but an actual type that originally came from the Mediterranean region and then moved north through Europe.

One cup of these sprouts has 120% of the recommended daily allowance of Vitamin C.  And you know what my favorite dessert is to have after this meal?

A couple of mandarin oranges.  More Vitamin C.  And the other part of a good dessert?  The almost forgotten and lesser known Vitamin C – Conversation.  

This entire meal can be on the table in about 30 minutes, leaving plenty of time to enjoy each others company.

Roasted Brussels Sprouts with Red Grapes and Pine Nuts

1/2 pound Brussels Sprouts, sliced in 1/2 lengthwise through the core

olive oil

salt, pepper, garlic powder, red pepper flakes

1/2 C red grapes, sliced in 1/2

2 t pine nuts

Iron skillet

Preheat oven to 400F.  In a small mixing bowl, drizzle some olive oil over the sprouts and add in the seasonings.  I don’t measure.  Mix to make sure everything is coated and then put into your skillet.  Don’t crowd them too much or they’ll steam instead of roast.  Set timer for 15 minutes.

Take out pan and flip the sprouts.  Add the grapes and nuts to the pan.  Return to oven for 5 minutes.

Transfer to plate immediately so those little nuts don’t get too brown!  Top with bacon, or some additional salt and pepper and a drizzle of good olive oil.

 

Invest

Your investment/donation pays for every day living costs and keeps the blog ad free! I appreciate everything no matter how big or small. I recommend purchasing 1 million items. Haven’t tested if the system is capable of that.

$1.00