Sunday, November 27, 2011

Brussel Sprouts!

I love brussel sprouts.  Yes, those baby cabbage looking things are one of my favorite veggies.  I didn't make them for Thanksgiving as I'm the only one in my family that likes them, but I keep them on hand and saute a batch when I'm craving them.

It's so simple and delicious!

Cut off the end of each sprout.  Slice into thirds or quarters.  Toss in a pan and drizzle with extra virgin olive oil.

Add sliced almonds.  I add about 1/4 cup for about 1 1/2 - 2 cups brussel sprouts.  Saute until warmed through. (I like mine lightly browned but crunchy.)

Season to taste. (I sprinkle with a pinch of sea salt and creole seasoning.)

And voila! A scrumptious, green-leafy-vegetable-good-for-you meal!

Til next time ~ find your joy!

Thursday, November 24, 2011

Giving Thanks

"O give thanks to the Lord, for He is good; for His mercy and loving-kindness endure forever!” (1 Chronicles 16:34)

Today I'm thankful for my family, the love of my husband and daughters, the roof over our heads, the food on our table, the gift of friendship, my health and a thousand other things too numerous to list.

I'm also thankful for you, who allow me to put fingers to keyboard and share my thoughts and photos.  I'm truly blessed.

I wish you and yours a wonderful Thanksgiving!

'Til next time, find your joy!


Monday, November 21, 2011

Sunday, November 20, 2011

Apple & Triple Berry Crumble

This afternoon we made an apple and triple berry crumble.  It's actually a triple berry crumble recipe, we just added the leftover Honeycrisp apples we didn't use in the apple pies we made a couple weeks ago.  The once crispy apples were reaching the end of their shelf life so it was use 'em or lose 'em.  So we cut them up and added them to the berries.


4 1/2 cups berries (fresh or frozen, if frozen, thaw and discard excess liquid)
4 tablespoons white sugar
2 cups all-purpose flour
2 cups rolled oats
1 1/2 cups packed brown sugar
1 teaspoon cinnamon
1 teaspoon ground nutmeg
1 1/2 cups butter


Preheat oven to 350 degrees F.

In a large bowl, gently toss berries and sugar, set aside.

Although we added the few apples we had left, we didn't cut back on the berries or add any additional sugar.

In a separate bowl, combine flour, brown sugar, oats, cinnamon and nutmeg.

Cut in butter until crumbly.

Press half of the mixture in the bottom of a 9x13 pan.  

Cover with berries.  Sprinkle remaining crumble mixture over the berries.  

Bake 30-40 minutes until berries are bubbly and topping is golden brown.  Serve warm with vanilla bean ice cream, or whipped cream, or cream!  Or eat it plain.  It was delish.

Note:  If you add apples, you need to bake for an additional 15 minutes to ensure the apples are cooked through.

The best kitchen helper/partner in the whole world!  

Til next time ~ find your joy!