Apple Braised Brussel Sprouts

One of my guilty pleasures while I am taking a study break is to look at some of the gossip magazine websites.  When I was looking through one of them this fall I came across this recipe and decided that I would like to try it.  I wasn't 100% sure if I would like how they turned out so I thought it would be best to make them for a bunch of people so that if I didn't like it I wouldn't be stuck eating all of them (I know, not very thoughtful of me but I am very particular in what I like).  I decided Christmas dinner would be the perfect opportunity to try them out because brussel sprouts are a family favourite and a must for Christmas dinner.
The sprouts turned out great! They were such a hit that they were the first thing to be finished off.  I definitely plan on using this recipe again and I am tempted to try adding some onions in with it.  I will let you know how it turns out when I get around to making them again.
This recipe isn't exact, it is one you need to use your judgement on how much you need to feed your guests.

Apple Braised Brussels Sprouts

Brussel Sprouts

Grape seed oil

Apple Juice

Butter

Salt and pepper to taste

1. Wash the brussel sprouts and cut about a third of the bottom off.  Discard one outer layer of leaves and then peel off a couple of layers into a separate bowl to use later.  Then cut the brussel sprouts hearts in half.
2. Heat the oil in a large pan on high.  Add the halved brussel sprout hearts and toss frequently to lightly brown the sides.  After a minute or two turn down to medium.  Remove them from pan when they are crisp and tender.  Pat them off with paper towel and place in a serving dish.
3. Add the apple juice and butter to the pan and allow it to reduce by half.  Once it has reduced add in the leaves that you saved from the first step and braise them in the liquid.
4. Spoon the leaves over top of the top of the hearts and toss them to coat with the liquid.  You will not need all of the liquid.

* The original video can be seen here, it may help to watch it if you need clarification on instructions or to get an idea about the portions.

Cucumber Cocktail Shrimp

During the holiday season it is always nice to have simple recipes that can be thrown together easily but still looks and taste great.  This is another recipe that I grew up having at Christmas time and I enjoyed helping my mom make.  If there are seafood lovers at an event you are hosting this one is a hit and goes fast.

Cucumber Cocktail Shrimp

1 bottle cocktail sauce

2 english cucumbers

2 packages shelled shrimp
3 tbsp lemon juice

fresh parsley

1. Wash and cut the cucumber into one inch rounds.  With a melon baller scoop out some of the seeds but do not go all the way through.
2. Spoon cocktail sauce into the little bowl you have made in the cucumber.
3. Toss the shrimp with lemon juice and some chopped fresh parsley.
4. Place shrimp on top of the cocktail sauce.
5. Place a parsley leaf on top of the shrimp.
6. Arrange on a plate and serve.

Spinach Dip

This dip is one my family has been making for years and it is always a hit at the parties we bring it too.  It is also often requested as well.  I think it is a great standby for if you are not feeling to creative or if you are in a rush.  Most of the ingredients are ones that you can keep in your house for a last minute event.  It is easy to through together and one that can be made in advance.  It also is a fairly healthy recipe and goes well with veggies so you can make a batch and use it for your lunches and snacks through out the week.
For serving it at a party, buying a sour-dough round and carving it into a bowl always looks great and provides dippers but bowl is fine too.  The dippers that I commonly use are veggies, bread, crackers and chips but I am sure there are plenty of others you can use.

Spinach Dip

2 packages frozen chopped spinach (thawed)

1 package Knor's Vegetable Soup Mix

500 ml plain unsweetened yogurt

1 can water chestnuts

tabasco sauce to taste (optional)

1. In a bowl mix together the yogurt and soup mix.
2. Squeeze out the excess water from the spinach and add to the bowl.
3. Drain and rinse the water chestnuts.  Chop them up into small pieces and add them to the bowl.
4. Mix everything together and taste, if you would like to add some spice put in tabasco sauce to your liking.
5. Serve with your choice of veggies or keep in the fridge.

Creamy Mushroom Sauce

So like many nights in the past I was standing in the kitchen unsure of what to make for dinner.  I hadn't gone grocery shopping in a while and I was trying to use up the last bit of produce in the fridge before going to the market to restock the fridge.  This time of the year we eat out so much at parties that home cooked meals don't happen to frequently do we don't keep much in the fridge.  When I opened the fridge I found some mushrooms that needed to be enjoyed soon so I thought I would hit up google to find a basic recipe (remember I am having a little case of the old mother hub bard problem) to use them up in.
I was very happy to come across this recipe and I will definitely use it in the future.  With only a few ingredients it made a delicious pasta sauce that did not require too much effort.  I love the fact that I could use my food processor to chop up the onion and garlic.

Creamy Mushroom Sauce

5 or 6 mushrooms

garlic (use your judgement as to how garlicky you like it)

small bunch of parsley

1 cup of cream or 3% milk

1/4 cup butter or olive oil

salt and pepper to taste

1. In a food processor place the mushrooms, garlic and parsley. Process until everything is in small pieces.
2. Cook this mixture with the butter/olive oil in a frying pan until the moisture has absorbed.
3. Add the cream, salt and pepper.  Reduce until it is at your desired consistency.
4. Serve over fresh pasta with so parmesan.

Adapted from here.

Banana Walnut Muffins

I love eating bananas but I am very particular about their ripeness when I eat them and with all of the Christmas parties I have attended this year I had some ones that did not get eaten during their prime.  So  I decided it was time to make some muffins since I enjoy having them on hand for a quick snack.  My husband and I really enjoyed these but my dog wasn't a big fan of the nuts.  He decided to help himself to one when I left them unattended while they were out cooling.

Banana Walnut Muffins

1 cup whole wheat flour
1/3 cup sugar
1/2 tsp baking powder
1/4 tsp salt
2 bananas
1/4 cup milk 
1 egg
1/2 tsp vanilla
2/3 cup walnuts

1.  Combine the whole wheat flour, sugar, baking powder and salt. 
2. In a separate bowl put in the bananas and cut in to small pieces with a fork. Smash the bananas with your fork so that it mostly mashed but with some small chunks of bananas.  
3. Add in the egg, vanilla, and milk to the banana mixture. 
4. Combine the dry and wet ingredients and also the walnuts. Mix briefly.
5.  Pour the batter into a nonstick muffin pan. If you really like walnuts, sprinkle some extra pieces on top of the batter before baking. 
6. Bake at 350 degrees F for 30 to 40 minutes. Make sure you take the muffins out of the tins right away, otherwise it can be very challenging to get them out in one piece.

Butter Tarts

Butter tarts are wonderful year round but they were always a special treat my mom would make at Christmas.  I have yet to taste a better recipe.  Growing up, most of my family members didn't like nut or coconut but you are welcome to add them to this recipe if you like.  This recipe also freezes very well.

1 package frozen unsweetened pastry tart shells

1 cup of white sugar

1 cup seedless raisins

2 eggs

1 Tsp. vanilla

1/3 butter

4Tbsps. Cream or Half & Half

1. Preheat the oven to 375 F. 
2. In a saucepan, mix together sugar, raisins, vanilla, butter and cream.  
3. Beat the eggs and add to the mixture.  
4. Boil at medium heat for five minutes.
5. Place the uncooked tart shells on a cookie sheet and fill the shells with the mixture.
6. Bake for 15 minutes.

Roasted Butternut Squash Soup

Butternut squash is one of my preferred guards and I had a big one to use up so I thought I would look for a new recipe.  I came across this one and it worked out well because I already had most of these items in my fridge.  I am glad I decided to make a double batch, I am looking forward to enjoying some on an evening where cooking is the last thing on my mind.

Roasted Butternut Squash Soup

1 small butternut squash, peeled and chunked

2 leeks, cut into small chunks

4 celery ribs, cut into small chunks

1 red onion, peeled and cut into small chunks

2 large carrots, cut into chunks

2 cloves garlic, roughly chopped

1 tbsp olive oil

1/4 tsp cinnamon

1/4 tsp cloves

1/8 tsp nutmeg

1/8 tsp ginger

2 bay leaves

1/4 tsp thyme

1/4 tsp rosemary

1/4 cup maple syrup

6 cups vegetable stock

1 tsp cider vinegar

Salt and pepper to taste

1. Preheat oven to 400 degrees.
2. Place the butternut squash, leeks, celery, onion, carrots, garlic, olive oil, cinnamon, nutmeg, ginger and cloves in a large bowl and toss until evenly mixed.
3. Spread the vegetables on a large greased baking sheet and roast for 25min, or until browned.
4. Transfer the vegetable mixture to a large pot and add the bay leaf, thyme, rosemary, maple syrup, vegetable stock and cider vinegar.
5. Bring to a boil then lower the heat and simmer for 30min or until the vegetables are tender.
6. Remove from heat and remove the bay leaf. Puree until smooth and strain to remove any chunks if desired.
7. Return to the heat adjusting the consistency with water if required and adding salt and pepper to taste.