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Showing posts from December, 2016

Sriracha Brussels Sprouts

These are addictive and can be served as a side dish or over pasta. They are simple to prepare and packed with flavor. Better still, they are vegetarian  and vegan if you sub out the honey with agave syrup.
I find brussels sprouts to be very versatile. Even people who claim not to like them are won over by these. Eating your veggies never tasted so good.

2 lbs Brussels Sprouts, trimmed and sliced in half.  1/4 cup Extra Virgin Olive Oil 1/4 cup Rice or Champagne Vinegar 3 Tbsp Honey or Agave Syrup 2 Tbsp Sriracha Sauce, more if you want it spicier.  1/8 tsp Sea Salt, or to taste.  Freshly ground Black Pepper
Preheat oven to 400F and mix together your sauce ingredients, place prepped brussels sprouts into a large bowl and pour sauce over them and mix until they are well coated. 
Pour into a large oven proof dish, which will allow them to be in one layer. Drizzle any remaining sauce over the top and into the oven for 15 minutes. Bring them out and give them a stir and then back for 15…

Pesto Broiled Shrimp

I can't imagine a dish easier to prepare than this one. It has a fresh basil pesto taste and slightly crunchy crust. 
It works very well with Costco's Kirkland brand pesto, which I must say, is very good. I prefer my own freshly made, but I never feel the basil in the winter is really up to the task. 

One suggestion, try to get larger sized shrimp. A 21-25 count is perfect. If you're not familiar with this phrase, it means you will get 21-25 shrimp in one pound. A smaller number would mean the shrimp would be bigger. 
1 lb Raw Shrimp, shelled and cleaned.  1/3 cup Pesto 1 Tbsp Parmesan Cheese, grated Freshly ground Black Pepper
Preheat you oven broiler. Take the raw shrimp and make sure they are patted dry. 
Add them into a large bowl and add the pesto. Toss well to coat, then add the Parmesan cheese and the black pepper and toss again. 
Place them onto a foil lined baking sheet and put under the broiler. Broil for 3 minutes, turn them over and then another 3 minutes and…

Savory, Sweet and Spicy Butternut Squash

This is so decadent and additive. It's like having your dessert first. It is very easy to make and is quick to cook. It is a little rich, but it is that time of the year. Best of all it's vegan and no one will ever know.

I've yet to meet anyone that doesn't like this. However, if you have a real squash hater, you can sub out with sweet potatoes.

2 lbs Butternut Squash, cubed to about 1 inch.  3 Tbsp Earth Balance 3 Tbsp Maple Syrup 1/8 tsp Chili Flakes 1/4 tsp Sea Salt A few grinds of Black Pepper
Preheat oven to 400F and arrange all ingredients in a Pyrex baking dish. Ideally, they should be in one layer, but a little overlap is okay. 
Bake for 20 minutes, stir things around a bit and bake for another 15-20 minutes, or until done. 
Note: You can adjust the maple syrup and chili flakes to make it more or less sweet and more or less spicy.