Sauteed Brussels Sprouts

This side dish has become a regular in our dinner rotation.  I never knew I liked brussels sprouts so much.

Sauteed Brussels Sprouts

brussels sprouts, washed, trimmed and cut in half lengthwise
2-3 T olive oil or butter (or, for extra flavor, bacon grease!)
1/4-1/2 c chicken broth
2 tsp sugar
salt and pepper

1) In a large skillet, heat oil on medium; place brussels sprouts in a single layer, cut-side down.
2) Let cook until the sprouts start to brown; stir.
3) Add broth, sugar, salt and pepper; let simmer for 1min.
4) Cover and cook for 2 mins.
5) Uncover and cook until the excess broth has evaporated.

Condensed Cream Soup

This recipe is a great substitute for using canned condensed cream soups.  I used it on Friday to make Tuna Noodle Casserole.  I'd say this quantity is about equal to one can of soup.

Condensed Cream Soup

1/4 c butter, divided
1/2 c chopped onion
1 stalk celery, chopped
1 clove garlic, minced
chopped mushrooms (optional)
2 T flour
1 1/4 c milk
salt & pepper

1) In a large skillet, melt 2 T butter; saute onion and celery until soft.
2) Add garlic; cook for 1 min.
3) Add mushrooms; saute until soft; set aside.
4) In a medium sauce pan, melt 2 T butter; whisk in flour and cook until golden brown.
5) Slowly whisk in milk; cook until slightly thickened.
6) Mix in onion mixture; season with salt and pepper.
7) Use in your favorite recipe.

Mushroom Struedel

This is a fun, tasty (if somewhat time consuming) recipe adapted from Smitten Kitchen.  We've made this in both forms -- the larger struedel and in the mini triangles.  It takes a lot more time (and more phyllo) to create the triangular struedels.  They would be great finger food for a party, but for dinner for us, we'll probably stick with the big struedel.  This time, we used mushrooms from our CSA (oyster maybe?) and baby bellas for the filling.  The parmesan flavor is really subtle, so next time, we plan to try using boursin or another soft cheese for a stronger flavor. 

Mushroom Struedel

3 T butter
1 medium onion, minced
1 lb mushrooms, chopped (a mixture is best)
1/4 tsp ground nutmeg
1 T chicken broth or white wine
1 T flour
1/4 tsp dried thyme
salt and pepper, to taste 
12-8 sheets phyllo dough
1/4-1/2 c butter, melted
freshly grated parmesan
1 egg, beaten

1) Preheat oven to 400 degrees.
2) Melt 3 T butter in a large pan; saute onions until soft.
3) Add mushrooms and nutmeg; saute 5-7 mins until liquid releases and partially evaporates.
4) Add the chicken broth, flour, thyme, salt and pepper (if using wine, cook for 2-3 mins before adding flour, etc).
5) Set aside; let cool.

To make struedel:
6) Lay one sheet of phyllo flat on counter; brush with butter.
7) Top with another sheet of phyllo; brush with butter; top with third sheet of phyllo.
8) Spread 1/4 of mushroom mixture in center of dough; top with 1 T of parmesan.
9) Brush edges of dough with egg; fold into thirds, tucking in the ends forming a neat parcel.
10) Brush both sides with egg; place seam-side down on greased baking sheet.
11) Repeat 3 more times for a total of 4 struedel; bake for 15 minutes.

To make triangular mini-struedel:
6) Lay one sheet of phyllo on counter; brush one half of dough (lengthwise) with butter.
7) Fold in half; brush one half of dough (lengthwise) with butter.
8) Fold in half again to form a thin strip 1/4 of the original width.
9) Place a scant T of filling and 1 tsp of parmesan near end of strip; fold corner of dough over filling to opposite edge.
10) Continue folding as if you were folding a flag.
11) Place seam-side down on greased baking sheet; brush with egg and sprinkle with parmesan.
12) Bake for 15 minutes.

Oatmeal Cookie Muffins

I was perusing food blogs this morning looking for dinner recipes for this week when I got distracted by this muffin recipe from How Sweet It Is.  I made muffins immediately.  They turned out great and I definitely plan to make them again.  I would have preferred chocolate chips to raisins but Jason has some strange aversion to chocolate in breakfast food.

Oatmeal Cookie Muffins

1 c oats
1 c milk, divided
1 egg
1/3 c brown sugar
1 1/2 tsp vanilla extract
1/4 c butter, room temperature
1 c whole wheat pastry flour (I substituted 1/2 c whole wheat and 1/2 c all-purpose)
1 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
1 c raisins (or chocolate chips!)

1) Preheat oven to 350 degrees.
2) In a small bowl, combine oats and 1/2 c milk; set aside.
3) In a large bowl, whisk together egg and brown sugar.
4) Whisk in vanilla extract and butter; small lumps may remain.
5) Mix in oat mixture, flour, baking soda, salt and cinnamon.
6) Add remaining 1/2 c milk and stir until smooth; fold in raisins.
7) Spoon batter into greased muffin tin (makes 12); bake for 15-18 minutes.