For two servings-
3 cups water
1 tag chai spiced black tea
2 tablespoons honey, divided
3 oz. whiskey, divided
1 small lemon, cut into slices
Bring water to a boil, then remove from the heat and add the tea bag. Steep 2-3 minutes.
Pour 1 tablespoon honey into each mug. Divide the tea between the mugs, then add 1.5 oz whiskey to each. Stir to combine. Serve with a slice or two of lemon
** This keeps really well in the fridge, FYI **
Your ingredients: 2 cups balsamic, 1/2 cup brown sugar
Your tools: small pot, whisk, spoon
Your ratio: 4:1 balsamic to sugar
How to do it: Take your pot and add the 2 cups of balsamic and 1/2 cup of brown sugar. Place pot over stove (between medium high and high heat). Bring to boil, whisking the entire time. Drop to a simmer and keep stirring regularly until it begins to stick to a spoon. This will thicken as it cools, so remove from heat before it’s overly thick.
Where to use it: Roasted veggies, steak (with goat cheese), salmon – and a ton of other uses.
First of all, they are called brussels sprouts, not brussel sprouts. And most people dislike them, I think because they taste bad when you overcook them. So, take great care in cooking them and enjoy these mini cabbages because they can be very delicious!!
There are several ways to cook these bad boys and I’ll share a few ways I like to cook them here.
Method 1 – Braise
Grab your cast iron and get it really, really hot. Add peanut oil (or your fav high temp oil) and get them nice and seared. You can cut them in half or not, but the point here is to get them slightly charred.
Turn down the heat and add some chicken or veggie broth, just enough to cover them. Throw some thyme in there. We want the heat just high enough to boil off the broth. A little on the bottom is okay, but you want most of the liquid gone. When the liquid is cooked off, the sprouts are perfectly cooked, just a tad of crunch especially if you just halve them instead of slicing/dicing them. Don’t forget the pepper!
Method 2 – Roast
Halve, cover in olive oil, salt and pepper and then cook them in the oven until the outer leaves start getting crispy.
- add red pepper flakes or paprika
- add bacon
- add blue or goat cheese crumble
- add balsamic/brown sugar glaze
- add maple syrup
- add chopped nuts
- add a little red or white wine vinegar at the end
- add garlic
- add honey/sriracha and put back in over for 5 mins
Method 3 – Breakfast Hash (for brunch!)
First: Roast some sweet potatoes
In one skillet: cook some bacon in some olive oil. add shredded brussels sprouts once bacon is crispy. add cubed, roasted sweet potatoes once the sprouts have crisped up a bit. add cubed Granny Smith Apples, just till they soften a bit. serve with fried eggs on top.
Method 4 – Carefully steam
Ingredients: fresh in-season brussel sprouts (if available), cleaned and halved; diced medium onion; few good sized knobs of butter; 1/4 cup chicken stock (homemade is better); couple finely diced pieces of bacon; 2 cloves garlic (minced); 1/4 cup Parmesan cheese (freshly grated)
How to: Cook 2 finely diced pieces of bacon at medium heat, remove when suitably cooked for your taste. Leave the bacon fat… Add the knobs of butter and diced onions. Cook until the onions start to brown. Add 2 cloves minced garlic and cook 1-2 minutes. Throw in brussels sprouts and let them get some color on the cut side (about 5 minutes, let them caramelize). Pour in 1/4 cup chicken stock, and cover the pot to steam the sprouts (about 10 minutes depending on size). Place in casserole dish, top with bacon and grated parmesan cheese.
Method 5 – Thanksgiving Hash
Ingredients: 2 slices bacon; 2 tablespoons olive oil; 1 shallot, sliced; 2 cups chopped pumpkin (or butternut squash); 1 pound brussels sprouts, ends chopped and outer leaves removed, sliced; salt and pepper; 2 cups chopped apples; 1/2 cup dried cranberries; 1 tablespoon chopped sage; 1 1/2 tablespoons Nakano balsamic blend seasoned rice vinegar
How to: Preheat a large skillet over medium-high heat. Place 2 slices of bacon in the skillet and cook until crispy, set aside leaving grease in the pan. Add 2 tablespoons olive oil to the bacon grease and add the shallot to the skillet. Cook for 1 minute. Add the brussels sprouts and pumpkin, season with salt and pepper, stir and let cook for 7-10 minutes until softened and starting to brown on the bottom. Toss and cook another 3 minutes. Add the 2 cups chopped apples, 1/2 cup dried cranberries and tablespoon sage, mix and cook for another 3 minutes. Turn the heat off, add the 1 1/2 tablespoons vinegar and toss to combine. Crumble the cooked bacon on top and serve.
** Also, Trader Joes has brussels sprouts on the stalk right now! Go get em!!
On a recent trip to see M and R, they told me about a new addition to their morning routine… this drink.
It’s a mix of apple cider vinegar, lemon juice, honey and some spices. You can mix it up as you see fit, but those are the main ingredients. I am following their advice and adding this to my morning and I’ll let you know how it goes. It’s really super easy to throw together and you can use hot water to dilute the taste if it’s too much for you.
This morning, I did this:
- AVC – a couple of tablespoons
- Honey – a good honey-bear squeeze
- 1 Lemon
- Turmeric, Cayenne, Ginger, Cinnamon spices
- Hot water to taste
That’s it! It’s actually pretty good and really good for the body. A lot of people use it as a detox. More to come, happy Friday everyone!