Friday, September 28, 2012

Brussels Sprouts with Bacon Horseradish Dressing

Believe it or not, Brussels sprouts is a favorite family vegetable in our household. I often drizzle any flavor of Wildtree Grapeseed Oil and toss with any Wildtree seasoning (Example: Roasted Garlic Grapeseed Oil and California Style Garlic and Pepper Blend or the Lemon Rosemary Blend.) Then I put them on a cookie sheet and roast them at 350 degrees until they are nice and brown. You can eat them hot or as a cold salad.

So, that's what I did with these Brussels sprouts, but then I added a creamy bacon horseradish dressing for something different.

2 packages fresh Brussels sprouts (2 pounds)
1 Tablespoon Wildtree Grapeseed oil or oil of your choice
Dash of preferred seasoning (can just be salt and pepper)

Dressing: 4 strips bacon (fried and crumbled)
1/4 cup sour cream (I do not use non or low fat)
2 teaspoons horseradish

Method: Cut stems from Brussels sprouts and halve or quarter. Toss with Grapeseed Oil and seasoning. Roast at 350 degrees until nice and brown. (You can steam these instead if you prefer.)

Mix dressing ingredients together and stir to coat. Delicious hot or cold.


Our 4-year-old son is like his mama when it comes to loving cinnamon, nutmeg, ginger, pumpkin and all the rest. I asked him what kind of cookies he wanted today and he said "cinnamon." So, here's the Snickerdoodle recipe I used.

1/2 cup butter
1&1/2 cups sugar
1 teaspoon vanilla extract
2 eggs
1/4 cup milk
3&1/2 cups flour
1 teaspoon baking soda

Coating: 5 Tablespoons sugar and 2 Tablespoons cinnamon

Method:  Preheat oven to 375 degrees. Beat butter with mixer until light and fluffy. Add sugar and vanilla and beat again. Add eggs, beat, then add milk. Sift dry ingredients (except cinnamon and sugar coating) and stir into butter mixture to blend. Refrigerate for 15 minutes. Roll into 1-inch balls. Roll cookies in coating. Place 2 inches apart on cookie sheet and bake for about 10 minutes.

Yogurt Honey Muffins

These were absolutely delicious and healthy enough I didn't mind serving them to the children for breakfast or a snack. This was one of the rare times I followed the recipe (almost) to a T.

4 Tablespoons butter
5 Tablespoons honey
1 cup plain yogurt (I do not use non or low-fat anything)
1 egg
grated rind of lemon
1/4 cup fresh-squeezed lemon juice
1 cup all purpose flour (I always use unbleached)
1 cup whole wheat flour
1&1/2 teaspoons baking soda
pinch of grated nutmeg

Method: Preheat oven to 375 degrees. Grease a 12-muffin pan, or use paper liners.

In a saucepan, melt the butter and honey together. Remove from heat and set aside to cool slightly. In a large bowl, beat together the yogurt, egg, lemon rind and juice. Add the butter and honey mixture. Sift together dry ingredients and fold into the yogurt mixture just to blend. Fill prepared muffin pan. Bake for 20-25 minutes or until tops spring back lightly when touched. Allow to cool in pan 5 minutes before transferring to a wire rack. Serve warm or at room temperature. 

Saturday, September 15, 2012

Red Potato and Kale Soup

This soup is so yummy all year long. This is my variation.

1 Tablespoon Wildtree grapeseed  oil (your choice of flavor) or all-natural butter
1 Cup chopped onions
1 Cup chopped carrots
1 Cup chopped celery
2 cloves of garlic, mined
2-3 Tablespoons Wildtree Vegetable or Chicken Bullion  Soup Base
Fresh Kale

You could add chicken or sausage to this soup to make it more hearty.

Saute onions, carrots, and celery until soft. Add minced garlic and stir. Add water and bullion soup base.  Peel 6 to 8 red potatoes add to veggies in pot along with fresh chopped kale.Can add a dash of Wildtree Smoky Chipotle Hot Sauce or cayenne pepper. Dash of Wildtree Rancher Steak Rub or salt and pepper to taste.

Lemon Ginger Honey Tea (Immune support and cold assist)

We've already experienced our first colds of the season at the Harlow Homestead. I've made several rounds of this tea. I enjoy it, but it takes lots of encouragement to get the rest of the family to drink it. Adjust ingredients to desired strength/taste. You only need three ingredients. Fresh Ginger Root, Honey and Fresh Lemon.

Grate about 1 inch of the ginger root. (I keep one in the freezer.) A micro-planer works well for grating this.
Juice one lemon (I also use the micro-planer and add a little lemon zest.)
Honey to taste.

Boil water. Meanwhile, put the grated ginger, juice of lemon and honey into a thermos. Add boiling water and steep for about 20 minutes. Pour through strainer into cup. Enjoy (or according to my husband, tolerate.) The original recipe came from this link.