Serving Up Memories. Last night DS appeared to have the stomach bug DD caught earlier this week. But after a late night of laundry for me, the morning dawned with no further symptoms for him. Only DS was super disappointed as it was the kindergarten fieldtrip day to the Inner Space Caverns. As a consolation I took us to Nau’s Pharmacy for lunch. Nau’s still serves up burgers like it has since 1951 and the kids just love it. Mia joined us (it’s really her special place to take the kids) and we all left full, happy and in need of a nap!
Off the Shelves. My latest find at Whole Foods is an addicting drink called Kombucha. Pronounced kom-BOO-cha, the bottled drink is a handmade Chinese tea that has amazing nutrients — Probiotics, Amino Acids, Antioxidants and other fancy stuff. My favorites are Divine Grape and Citrus. Only 60 calories for an entire bottle. It usually takes me two days to drink a whole one. I feel healthier already.
Recipe Request. Smelltheroses asked for my Brussels sprouts recipe from last weekend. It comes from The Pace of Provence. These savory little cabbages are truly divine and loaded with vitamin C and calcium. Enjoy!
Choux de Bruxelles a la dijonnaise
1 T evoo
2 lbs fresh Brussels Sprouts, small, outer leaves removed
1/2 c white wine
1/2 c chicken stock or broth
2 tsp raw sugar
2 T Dijon mustard
3 T nonfat sour cream
4 fresh sage leaves chopped or 1/4 tsp dried sage leaves
2 T sliced almonds, toasted
Heat oil in large skillet. Add Brussels sprouts, wine, chicken stock and sugar. Cover and cook on medium heat about 20 minutes or until sprouts are tender, stirring from time to time. Meanwhile, whisk mustard, sour cream and sage leaves in separate bowl. Transfer sauce to skillet. Stir to coat sprouts. Cook 5 minutes over medium heat, until sauce thickens, stirring from time to time. Garnish with toasted almonds to enhance the flavor.
Weekly Staple. For the last couple of weeks I’ve made a delicious Ratatouille. It only takes about 30 minutes to prepare and it keeps for 4-5 days (if you don’t eat it first). One night I served it with a roasted chicken. I also took a big batch of it to a friend who was in a horrible car wreck over the weekend. But mostly I keep this little gem hidden in the fridge for my own special lunches! Don’t bother to reheat it — I think it’s better cold.
1 large unpeeled eggplant, diced
3 T evoo
4 garlic cloves, finely chopped (I use more)
1 medium onion, finely chopped
2 bell peppers, cut in medium pieces
1 lb zucchini, diced (about 3)
1 (14 oz) can stewed tomatoes
2 tsp fresh herbes de Provence (thyme, rosemary, oregano)
S&P to taste
1 tsp soy sauce
1 tsp raw sugar
1 sprig of parsley, finely chopped
30 minutes before cooking, sprinkle diced eggplant liberally with salt to tenderize. Set aside to drain. Heat 1 T evoo in large pan. Add garlic and saute 1 minute over medium heat. Add onion and cook 2 minutes, stirring from time to time. Remove from pan, set aside. Blot eggplant dry with paper towel. Add 1 T evoo to pan and cook eggplant 4 minutes, stirring constantly. Remove from pan, set aside. Pour remaining oil in pan. Add bell peppers and zucchini. Cook 3 minutes. Add tomatoes and the rest of the sauteed vegetables. Add herbes, salt, pepper, soy sauce and sugar. Cover and cook over low heat 20 minutes. Uncover and cook over medium heat 10 minutes or until ratatouille acquires thick consistency.