It is Easter weekend and it is smelling like ya grandma's place over here. At my house it is mandatory that every holiday dinner be accompanied by greens of some sort. I love collards, kale and turnip greens so I am preparing some mixed greens with our Easter dinner.
As much as I love greens, my back and my neck don't like the cleaning process. So sometimes I will cheat and purchase the pre-cut greens. And even though they still need washing, it is not as tedious as cleaning, rolling, cutting and removing the stems from buying the bundles of greens. Whew! I am getting tired just thinking about it.
Mixed Greens
24 oz water
2 smoked turkey parts (or ham hocks)
2 lbs fresh greens
1 small onion, diced
2 to 4 tbsp extra virgin olive oil
1/2 tsp paprika
1/4 tsp cayenne pepper
1 tsp crushed red pepper
Salt and pepper, to taste
1/2 tbsp sugar
1/4 c organic apple cider vinegar
16 oz chicken stock
Add water to a large stockpot and bring to a boil. Add smoked turkey parts or ham hock and boil for approximately 30 minutes, to season the water, as you clean the greens and remove the stems.
In a small saucepan, saute onions for about 5 minutes over medium heat.
Add greens to seasoned water, in handfuls, until pot is full. Cover and cook collards down for about 45 minutes. Add onions, olive oil, seasonings, chicken stock and apple cider vinegar. Cover and continue to cook greens for another hour to an hour and a half.
About mid-way through cooking the greens, taste the greens and adjust the seasonings, if necessary.
All photographs are actual pictures of the recipe listed, prepared by Sweet Treats 'n Good Eats, and cannot be used without the owner’s consent.
Although we did not have them often, brussel sprouts were one of those vegetables that I absolutely hated to eat when I was a kid. Brussel sprouts, turnips, okra and beets. Ugh! But brussel sprouts are making a comeback! I don't know what was such a turn off back then because they honestly taste like cabbage with a hint of bitterness. And I have always been a fan of cabbage.
Brussel sprouts have many health benefits. They contain flavonoid anti-oxidants which, together, offer protection from prostate, colon, prostate and endometrial cancers. Brussel sprouts are an excellent source of vitamin C, A and E. They are also rich source of minerals like copper, calcium, potassium, iron, manganese and phosphorus.
Because the sprouts vary in size, if you are roasting them, keep an eye out to prevent them from burning.
Brussel Sprouts
1 c balsamic vinegar
1/2 pound prosciutto, chopped
1 pound brussel sprouts
3 tbsp extra virgin olive oil
Kosher salt and ground pepper, to taste
Clean brussel sprouts and remove any loose leaves. Trim bottoms from brussel sprouts and cut in half.
Heat balsamic vinegar in a saucepan over high heat and bring to a boil. Reduce heat to medium-low. Simmer for 15 minutes. Set aside.
Adjust oven rack to middle position and preheat oven to 425°F. Place lined baking sheet in oven.
Chop prosciutto into small pieces. Toss sprouts, olive oil, and salt and pepper in a large bowl. Once baking sheet has gotten warm, remove it from oven and arrange brussel sprouts in a single layer. Note: Do not sprinkle prosciutto over the brussel sprouts until about ten minutes into roasting or it will burn. Roast brussel sprouts for approximately 20 minutes or until tender.
Remove from oven and sprinkle with balsamic glaze.
All photographs are actual pictures of the recipe listed, prepared by Sweet Treats 'n Good Eats, and cannot be used without the owner’s consent.
My father is a great cook and I had my first experience with asparagus at his house about six years ago. He sautéed the asparagus in a medium saucepan, added some fresh garlic and vermouth to the pan...it was one of the best things I ever ate. I am certain I had a least three helpings, of just the asparagus, it was so darn good.
Later that evening, belly full and quite content, my son and I are driving home when I smelled this God-awful scent in the car. We rolled the windows down but it just would not go away. Upon arriving home, we got out of our clothes and into our pajamas and the smell was still very pungent. It was in my clothes, my hair, my pores. I just kept thinking, “What in the world did Poppi have at his house that got into my clothing?” No harm intended, but you know how you can go to a Chinese restaurant or a restaurant with fried foods and it takes days for your jacket or hair to get that smell out?
But it soon occurred to me that the scent was not on my clothing articles, IT WAS ME! I was too outdone! The culprint was the asparagus. At the time, I was not a huge water drinker so it took days for that smell to leave my system. I vowed I would never eat asparagus again. And I hadn't...until today.
So why does asparagus make your body and urine so offensive? Asparagus contains a sulfur-containing compound called methyl mercaptan. A colorless gas, this compound is also found in eggs, feces, garlic, cheese, and, yes, even skunk secretions. After consuming as much as I had, that is exactly what I smelled like! Asparagus also contains asparagine, an amino acid, which is known to have a distinctive smell when heated. I am debating about not making it even now…the memories. Strangely enough, everyone does not have the same reaction to asparagus and some of the population can eat asparagus and don’t smell at all.
But it is so good and it is good for you. Asparagus is a good source calcium, magnesium, zinc and is a very good source of fiber and protein. Asparagus is known to detoxify our system, help reduce inflammation, reduces the risk of heart disease and can even help with the prevention of birth defects.
Asparagus
1 pound asparagus, trimmed
2 tbsp olive oil
1 garlic clove
Kosher salt and black pepper, to taste
Dash of lemon juice
Wash asparagus and pat dry.
Heat broiler. In a large bowl, toss the asparagus with the oil, garlic, salt and pepper. Sprinkle with lemon juice.
Arrange the asparagus in a single layer and broil, shaking the baking sheet occasionally, until tender and slightly charred, 6 to 8 minutes.
All photographs are actual pictures of the recipe listed, prepared by Sweet Treats 'n Good Eats, and cannot be used without the owner’s consent.
