Tuesday, November 19, 2013

Pan Fried Brussels Sprouts

As a child I only remember eating Brussels Sprouts steamed or boiled with cheese sauce.  I didn't mind them, but mostly I was eating them for the cheese sauce!  If you have similar memories yourself then you probably aren't a huge brussels sprout fan.  I urge you to try them again!  Here is a simple way of preparing them that you're sure to love.


20-30 Brussels sprouts, halved
1/2 onion, sliced
1 clove garlic, finely chopped
1 tablespoon butter
salt & pepper to taste
1 lemon wedge


Oil a cast iron pan and place it over medium low heat.

Once the pan is hot place onions into cast iron pan and saute for 5-10 minutes or until they begin to brown.

Add garlic and continue to saute for 1-2 minutes.

Add the butter, salt & pepper.  Once it has melted add the Brussels sprouts, cut side down.  Allow to cook for 5-10 minutes or until the bottom side has started to blacken.

Toss Brussels spouts and allow to cook for an additional 3-5 minutes to add some colour to the other side. The onions will be brown and crispy!

Sprinkle with the juice from a wedge of a fresh lemon.

Plate and serve!

Thursday, November 14, 2013

Easy Peasy Mac & Cheesy

It's been chilly here lately. Winter jackets are out, hats and mitts are being worn and the furnace is on! All signs that winter is upon us.  When the weather gets cold outside I love making comfort food.  I love having the oven on, so the warmth from the oven heats the house and takes the chill away from being outside.  I love the smell that fills the house and lingers long after the meal is over.   But most of all I love the feeling of sitting with my family and sharing a meal of warm, delicious comfort food.

This macaroni and cheese recipe was adapted from Cook's Illustrated from May 1, 2004.  It is very easy to make and doesn't take long at all.


1 pound of elbow rice macaroni
1/3 cup unsalted butter, plus 3 tablespoons cut into small cubes
1/3 cup all purpose flour (gluten free can be used)
1 teaspoon mustard powder
1 teaspoon paprika
4 cups whole milk
400g cheddar cheese
100g parmesan cheese
salt & pepper to taste
1 cup bread crumbs (optional)


Preheat oven to broil.

Bring a pot of water to a boil over high heat.

Add macaroni and cook until al dente.  Rince and set aside.

While pasta is cooking, heat butter over medium heat until foaming.

Using a whisk add flour, mustard and paprika and mix well until combined.

Gradually whisk in milk.  Turn heat up to high and bring the mixture to a boil.  Make sure to whisk constantly during this phase.  It will begin to thicken.

Remove the pot from the heat and mix in the cheeses, salt & pepper.

Reduce heat on element to medium low.  Add the macaroni to the pot and stir constantly until the mixture is hot all the way through.  This should take about 5 minutes.

Transfer the mixture to a casserole dish and top with bread crumbs and cubed butter.

Place casserole dish into the oven and broil until topping is golden brown.

Allow to cool for about 5 minutes before serving.