The Fork Roast at 475ºF for 20-25 minutes until caramelized in spots but not burned. Stir once during roasting process. Remove from oven and enjoy. The roasting gives the sprouts an excellent flavor and they don't taste of boiled cabbage if that's what you were worried about.
Layers ofLove Dessert 8"x8" serves 6-9
The original recipe for this calls for whipped nondairy topping and instant pudding to which I say "NO THANKYOU" and make it my own way. It barely takes much more time and tastes so much cleaner and better. I'm not saying my recipe is healthy 'cause it's not but at least it's not fake. Cook and stir over medium heat until the gravy is smooth and starting to thicken—about 2 minutes. Add meatballs, cover, and simmer for 1 5 minutes. Taste the gravy and add salt and/or pepper as needed. Serve the meatballs and gravy with steamed potatoes and Brussels sprouts (eat more sprouts!). A side of lingonberry or cranberry sauce (not shown) adds color and tang to the plate. Then move on to dessert.
Potatoes with Butter and Parsley More of a suggestion that a recipe.
Use 4 ounces of red potatoes per person. Cut potatoes in quarters and steam until tender. Top with salted butter, salt and pepper if desired, and freshly chopped italian parsley. Tastes great with a bit of the gravy. Told you this wasn't a recipe!
Roasted Brussels Sprouts
Another suggestion rather than a real recipe. Use 4 ounces of Brussels sprouts per person. Slice a sliver off the stem end then halve each sprout. Remove any past-their-prime outer leaves. Place sprouts in a baking dish and toss them in olive oil and salt and pepper until they are all lightly coated. 20
Quarterly Speed Bump Magazine |
Winter 201 2/201 3
Brownie Crust (First Layer): 4 tablespoons unsalted butter, softened 2/3 cup sugar 2 tablespoons cocoa powder 1 egg 2/3 cup flour 2 tablespoons milk pinch of salt 1 /2 teaspoon vanilla extract (no leavener) Mix all the brownie ingredients in a food processor for several minutes. Spread the batter evenly in a greased 8"x8" pan. Bake at 350ºF for 25 minutes or until an inserted toothpick comes out clean. Let cool before continuing. If you're in a rush, stash it in the freezer while you get on with the next layers. Creamy Cheese (Second Layer): 1 /2 cup mascarpone cheese, at room temperature 1 /2 cup powdered sugar, divided 1 cup heavy cream Whip the mascarpone and half the powdered sugar together. In a separate bowl, whip the heavy cream with the remaining powdered sugar until soft peaks form. Fold the whipped cream into the cheese mixture and spread evenly over the cooled brownie crust.