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.

Daydreaming Garden

It is that time of year when I take great pleasure in watching my garden grow. As I wait for sun, rain and nature to take its natural course, I start to daydream of all the wonderful ways that I will prepare the fruits of my labor. Right now I am focused on just how pretty the sweet peas are winding and clinging to anything and everything. Their beautiful pinkish purple blossoms letting me know that something special is yet to come. Gardening is so magical and so satisfying in so many ways.

Sweet Pea Salad

3 to 4 cups of cooked rice, any type
2 c. of fresh from the garden sweet peas, may substitute frozen
1/2 c. chopped walnuts, taste much better if you toast the walnuts first
1/2 c. chopped sweet red pepper
1/4 c. sliced green onions (scallions)
1/3 c. bottled buttermilk ranch or creamy Italian salad dressing
Salt and pepper to taste

In bowl combine rice with peas, nuts, pepper and onions. Add salad dressing and gently toss to coat. Chill and toss again just before serving.
This salad is very pretty served in lettuce cups or over lettuce covered plates.