Quick and Delicious Coleslaw

~ Grate 2 medium carrots into a medium glass bowl along with the following

~ 4 chopped inner stalks of celery - save those big darker ones for soup or stew

~ 1 finely chopped small yellow onion, or 4 or 5 green onions

~ 6-8 Brussels sprouts - slice these very thin

~ 1c or more raisins - golden or regular

Mix together then add dressing. Chill an hour or so before serving. My favorite dressings for coleslaw are either a good poppyseed dressing (sweet) or my favorite that I created ages ago, this Lemon EVOO Salad Dressing (zingy - savory)

This coleslaw goes together fast and tastes wonderful. Alone, as a quick salad or especially with grilled chicken, fish, steak or a burger. I love having a bowl of this in my fridge. It will stay fresh many days, but usually doesn't last that long. The dressing you use really makes a difference. Both have very different flavors. Maybe each one and see what you think! . .Lin

Another Red White and Green Vegetable Adventure

After making this (of course) I hit on the right wording for my search line, to find my original post for these ingredients.

I did this today from memory and it turned out well. I'm a huge fan of really good radishes. The fresh, crispy, milder ones, not the ones that burn your mouth like horseradish though. These that I bought recently at Aldi were wonderful.

I had Brussels sprouts, little yellow onions, honey and lemon, so I decided to put this all together after talking (messaging) about it with my niece, Marie, who's also a huge foodie.

Wash and prep the following vegetables. Cut the radishes and Brussels sprouts in half and the onion in quarters:

11 big radishes

17 Brussels sprouts

4 little yellow onions

When those are ready and in an appropriate sized baking dish, put the following in a small pan to make the sauce.

4T butter or ghee

2T local organic honey

1 lemon - zest and juice

1t corn starch

about 1/2t good quality garlic salt

a big shake of black + cayenne pepper

Melt the butter / ghee and honey over low heat. Once that happens, be sure to whisk this continually until it thickens. Pour over the vegetables.

Microwave for about 15 minutes at 70% heat, stirring a couple times during cooking. Or bake along with the rest of your dinner, until the vegetables are cooked as you like them. Once the Brussels sprout core area is tender, and the other vegetables seem cooked, it's ready.

Serve with a burger plate, grilled or baked: chicken, steak, salmon, shrimp, etc. . .Lin

Shrimp Bowl Surprise!

Wow, it's been a whole month since I last posted! I've taken some photos and created a few recipes, but somehow they never made it here. This one turned out so well and interesting. It makes me realize that if I just focus on an ingredient or two, then check the 'fridge and pantry to add what others I feel are needed, sometimes unlikely magic happens!

This idea started with wild caught Red Argentinian Shrimp. Then I wanted something fresh and green. I was thinking kale, but I finished that in another recipe a few days earlier. Then I spied tiny yellow-green cabbages. . .Brussels sprouts! Yes! Then I needed crunch, hence the walnuts and for a bland flavor and texture, garbanzos seemed right to bring it all together. . .

Slice then sauté the Brussels sprouts in a big spoonful of Costco's Kirkland Organic Ghee. (I've tried several brands and also made my own - this is the absolute best ghee!) As that starts to brown, add a bit of bone broth or a splash of cooking Sherry, then stir in about a cup of rough chopped walnuts. Simmer-sauté these together then add 6-8 big shrimp cut into smaller pieces and half a small, sliced onion. Stir-sauté this until the shrimp is almost done. Season - I use Lawry's Garlic Salt and my blend of finely ground black and cayenne pepper. Just before serving, stir in half a can of drained-rinsed-dried garbanzos. Cover, turn off the heat. Wait about 5 minutes, stir and serve. . .Lin

Healthy-Healing Colorful Vegetable Soup

Beets are amazing! I bought some about a month ago and forgot about the 4 small ones that just sat there, waiting, in the bottom corner of my vegetable drawer. I scrubbed and cut away a little bit of outer dried area at the top, but they were just great, without being peeled!

Slice or chop everything shown. Melt some of Costco's amazing Kirkland brand Organic Ghee in a big pot, then start with the scrubbed, unpeeled vegetables that require the most cooking, the Brussels sprouts and carrots.

Then the can of tomatoes, cauliflower, beets and green cabbage - (tucked in there at the top center) - about 1/3 of a medium head. I omitted the onion, (shown in the photo) to make it a healthy meal option for my dog also.

After all this sauteed until crisp-tender, I added the chopped fresh spinach, seasoning, some filtered water and a big serving spoonful of chicken Better Than Bouillon, but if you want this to be vegetarian, use the vegetable version. Obviously, the beets have done their thing with their pink carotene. . .but. . .who doesn't love bright pink soup? . .😃. . .Lin

Whole 30 - Beef-Brussels Sprouts-Kale-Zucchini Stew

I grew up on beef stew as a child and didn't really like it much. I'm always looking for ways to change it up.

Also, other than when I'm making a big meatloaf, I rarely buy ground meat. However, I saw these black angus burgers and somehow just had to snap them up! I've quick pan fried them for dinner with steamed vegetables a couple times recently and they were excellent! 

Yesterday I decided to partially thaw two (1/2# total) and cut them into chunks. Leaving them like that almost makes this a meatball stew!

I stir-sauteed the carrots and celery, until everything was sizzling, in a little ghee, or you could use a good single source EVOO. Then added the ground beef chunks (resist the urge to break them up!) and sizzled everything a little longer. Meanwhile, I slice-chopped the green and yellow zucchini, Brussels sprouts, and green pepper. * After 5-10 minutes of sizzle time, I added those vegetables and a drizzle of bone broth to the pot. Simmer for several minutes.

Add 2c of bone broth, and turn up the heat so everything gets well warmed to bring out the flavors and the aromas start to waft your way.

I seasoned with about 1T of a salt-free ground vegetable blend, Himalayan pink salt, black + cayenne pepper and 2 big spoonsful of pure tomato paste. Last, I stirred in the chopped kale and green onions. Simmer everything until the kale wilts.

This was perfect for a late dinner last night with a big mug of ginger-turmeric herb tea.

This keeps and reheats well for several days in the refrigerator and would also freeze nicely. Then after a really busy day with work or with your children, it can be slow simmered for a hot, healthy dinner when you're just too tired to cook.

You could also add some *cubed Yukon Gold potatoes for a more hearty version. I didn't think of that when these ingredients were being prepped. Mmmm, this is good! . .Lin

Garlicky Shaved Brussels Sprout Salad

Here we are, in the midst of a, predicted 8"-16," blizzard, but I suspect we've far surpassed that amount! People are cross-country skiing down my street, into the wind! They're all bundled up, wearing goggles, pulling toboggans filled with small children. . .And I'm craving salad!

I have all the components for one of my 5 Ingredient Salads...but...I also had everything needed for an interesting Brussels sprout salad. And. . .The tiny 'cabbages' won out!

Start by whisking the dressing in a medium bowl then add the fresh garlic:

3T Moroccan EVOO

3T Heinz Salad Vinegar

2t spicy brown mustard

2t Maple syrup

1t lemon pepper seasoning

1 lg. garlic clove minced-smashed into a paste

~ a mortar & pestle works best for this

Add the following to the bowl:

2oz. craisins

1/2c chopped Vidalia onion

1 small celery heart + greens

10oz. thinly sliced Brussels sprouts

Fold everything together and continue to mix until all the chopped vegetables are well coated with the dressing. Heat this in a microwave for 40 seconds to jump-start the blending of flavors. Mix again, then chill a couple hours before serving. This would be great with grilled chicken, lamb chops, steak or salmon. . .Lin

Brussels Sprout Salad

1# Brussel's sprouts - sliced thin
1/3c sprouted pumpkin seeds
1/2c chopped Vidalia onion
1 envy apple - chopped
2/3c craisins
1c shredded Dubliner cheese

Toss everything together and drizzle with Lemon-Olive Oil Dressing. . .Lin

Orange and Green Asian Coleslaw

Wash, then thinly slice the ingredients shown here:

1/2 a skinny orange bell pepper

a small broccoli crown

fresh Brussels sprouts

4 green onions

1 carrot

Combine everything in a large bowl.

Drizzle with your favorite Asian dressing, 2T lemon juice, a sprinkle of garlic salt, pepper and 1t sugar. Mix well.

Chill an hour or more before serving. This will keep several days, covered in the refrigerator. . .Lin

Walnut Broccoli Brussels Sprout Salad

Measure the following ingredients into a medium glass bowl. Heat them for 20 seconds in the microwave, then whisk well.

1/3c fruity white Balsamic vinegar

2T horseradish mustard

2T fresh lemon juice

1T organic honey

1/3c EVOO

1/2c Mayonnaise

1/2t salt - 1t fresh ground pepper

If you don't want to make dressing, I think a good quality poppy seed dressing or an Asian toasted sesame dressing would be really good!

Cut the top of the broccoli into small florets. Peel and chop the tender part of the stems. Cut the bottoms off the sprouts, take off the first layer of leaves then slice very thin. 

1# broccoli crown

5oz. fresh Brussels sprouts

1 bunch green onions

1c walnuts

1c craisins

~ 1½oz. crisp crumbled bacon - optional

Combine the broccoli and Brussels sprouts with the dressing in the bowl and heat 30 seconds in the microwave. Add the sliced green onions, toss well and let stand 5 minutes to marinate these vegetables just a little. Mix in the craisins and nuts. Toss well to coat everything with the dressing then chill an hour or so to let the flavors blend. Add bacon before chilling, for more flavor, or toss it in just before serving, to keep it crispier. 

I'll make this again! Next time I'll go heavier on the Brussels sprouts! This would pair nicely with grilled shrimp, fish or chicken. Burgers, steak, grilled cheese, mac & cheese, or just by itself as the main course. It's a big bowl full of great cruciferous vegetables, omega 3's. The dressing, craisins, bacon and onion accenting everything perfectly. Dig in and feel The Healthy overtaking your body! 😉 . Lin

Radishes, Brussels Sprouts and Scallions

1# each: radishes and Brussels sprouts

10 scallions – green onions

1 lemon or lime – zest and juice

2-3T butter

fresh ground pepper and salt

Cut the radishes and Brussels sprouts in half. Put in 2 qt. Pan with enough water to cover vegetables. Simmer on low for 10 minutes then drain off most of the water. Slice the scallions then add those, lemon or lime juice, zest, butter and seasonings to the pan. Continue to simmer on low heat another 5 minutes. Toss in pan to cover with the butter-lemon (lime) sauce, pour into a pretty glass bowl and serve. . .Lin