Sprouts And Spuds

I have added Brussel sprouts to my garden this year; it will be my first time planting them. I have always loved them so it will be especially nice to enjoy them fresh picked right from my own back yard. Brussel sprouts can be prepared in a hundred different ways from simple to over the top and turn out delicious every time. I like this recipe because it reminds me a little of the English bubble and squeak (cabbage and mashed potatoes). I guess you could mash this up and pretty much have the same thing either way it is just good eating made simple.

Brussel Sprouts and New Potatoes

About a dozen sm. red potatoes  washed and quartered
A dozen or so Brussels sprouts, trimmed with X cut in stem for quicker cooking
Tablespoon of butter
Tablespoon of olive oil
3/4 c. of chicken broth or water
Salt and pepper to taste
2 tbsp. chopped fresh parsley
2 tbsp. chopped fresh chives or green onion tops

Place Brussel sprouts and potatoes in large sauté pan with olive oil and butter set to medium high heat. Once sprouts and potatoes are nicely coated with the butter and oil add the chicken broth. Bring to a boil for 5 minutes then lower heat, cover and let simmer for another 20 to 30 minutes. Turn off heat, add salt, pepper, herbs and onion tops, give it a good stir and serve.

The addition of crumbled bacon or a dollop of sour cream is a welcome touch.

Patty Pan in Never Never Land, A Veggie Tale

Aren’t they cute? The spitting image of their parents Mr. and Mrs. Full Sized Vegetables.
The only problem with these little ones is that they all suffer from the same disorder; Patty Pan Syndrome, they never want to grow up. They refuse to grow up and become mature full grown vegetables like normal vegetable children do and because of this they have all been separated from their parents and now live in the Never Never Land of vegetables which is on a remote shelf in some grocery store far from the mainland shelf of the full growns. The full growns are filled with worry for the safety of their babies for rumor has it that the humans have taken to eating their little ones…….tick-tock, tick-tock oh no! Its Captain Fork we’re doomed.......the end!

Sautéed baby Vegetables

2 tbsp. olive oil
4 baby zucchini, trimmed
4 baby yellow squash
4 baby Patty pan squash
2 baby eggplants, trimmed & halved lengthwise
4 red & 4 yellow cherry tomatoes
1 tsp. minced garlic
1 tsp. finely chopped jalapeno pepper (opt)
4 sprigs fresh thyme
4 tbsp. fresh parsley, chopped
2 tbsp. fresh basil, chopped
Salt & pepper to taste

Heat the oil in a heavy skillet and add the zucchini, squash and eggplant, sauté stirring frequently for about 5 minutes. Add the tomatoes, garlic and jalapeno pepper. Toss and sauté one more minute. Add the thyme, salt and pepper. Sauté another 2 or 3 minutes, stirring almost constantly, sprinkle with basil and parsley and serve.

photo/jess.t/flickr