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Comfort Food

Comfort Food

You Won’t Believe it’s Vegan!

October 12, 2017

Okay people. I’m not gonna lie.
I can’t believe I made this and I also I can not believe it is vegan, gluten-free, low-cal, spicy and deliciously filling!

This soup was inspired by my beautiful friend, Sanchia, who, as a “Taoist Vegan,” abstains from eating the five pungent vegetables; green onion; garlic; onion; chives; and leeks.

I am not nearly as evolved as my friend so as I said, this is a “Sanchia Inspired” dish.
I did use quite a bit of garlic and even some cheap,  dried onion flakes.
I’m just not ready to give up the pungent…

Also, for meat-eaters who have a hard time getting excited about diving into a pile of vegetables, this is a truly delicious way to fill up on healthy squash that tastes smokey, spicy, and dare I say it? more than a tad Manly!

NOTE:  If you’re a vegetarian who consumes dairy, go ahead and use regular sour cream and even add some Monterrey cheese at the end, melted on top!

HERE IS WHAT TO DO:

  1. Turn your oven on to 400.
  2. Into any oven-friendly dish or tray of your choice, place:
    1 Spaghetti Squash (or any type of Squash of your liking), crudely cut into about 3 or 4 pieces, skin on. That’s right. No fussing with peeling.
    1 Large, Red Pepper, cut into about 3 chunks, pith and seeds removed.
    3 Large garlic teeth, skin on (you will easily remove the skin once roasted).
  3. Sprinkle a few tablespoons of White Truffle Oil OR Extra Virgin Olive Oil over the vegetables, and some Sea Salt.
  4. Bake for 30 minutes, or until fork-tender.
  5. Now, using a cloth to hold the hot squash, scrape out your softened squash meat with a large, sharp-edged spoon into a large soup pot.  This is going to go onto the stove.
  6. Pop the softened, roasted garlic teeth right out of their skin and toss them into the soup pot.
  7. Place the roasted peppers into the pot as well.
  8. Add 2 cups of water and two teaspoons of vegetable broth base or cubes.
  9. Now, into the pot with the Squash, Peppers, Garlic & Water, ADD:
    1/2 teaspoon of Chipotle Powder (or a teaspoon of Chipotle Chilis from a jar or can)
    1/4 teaspoon of Chili Powder
    1/2 teaspoon of freshly grated ginger root
    1/4 teaspoon onion flakes (mine, no kidding, are from a Dollar Store)
  10. Take out your hand blender (or toss the concoction into a good blender) and blend until very smooth.
  11. Simmer on low until you are happy with the flavor, about 20-30 minutes.
  12. Ladle your soup into a bowl.
  13. Swirl of Dollop a tablespoon of Vegan Sour Cream.
  14. Shed a few fresh Thyme Leaves onto the top. If you don’t have fresh thyme, that’s ok. Just sprinkle fresh parsley or oregano for decoration and a bit of flavor.
    I have a sense that a bit of Fresh Mint could be very interesting!

TIP: To create my “swirl” design, all I did was spoon some of my sour cream mixture into a small plastic baggie. Then I snipped a corner and piped! Easy, breazy!

This would be lovely served with some warm, grilled herb bread.

SUBSTITUTIONS:

If you are not vegan, just use regular sour cream!
If you don’t have fresh ginger, use powder ginger! Ditto for the thyme, but try to grind it up before adding if it’s dry. This will bring out the flavor.

 

Breakfast

All Eggs are Not Created Equal

September 27, 2017

I love eggs.  I eat them poached, coddled, fried, boiled, scrambled or as an omelette. Sometimes nothing hits the spot better than a simple egg salad sandwich on squishy white bread with crunchy lettuce. (Okay not healthy, but this is one of my guilty comforts!) When I order Chinese, I always have the Egg Foo Young, basically a Chinese frittata.

Eggs are personal. Some people just can’t eat eggs. On the other hand, I once cooked for an ova-lactate vegetarian who could eat eggs all day long. Then there are my vegan friends who don’t eat any animal products at all. Others eat only the whites, but  I love the entire egg, especially the yolk. These are all personal choices and to be respected.

(Some of my vegans make the argument that they don’t eat eggs because all eggs are a potential life, a position that for me holds no water. Eggs are a byproduct of a hen. Whether there is a Rooster hanging around or not, that little lady is going to drop that egg no matter what. To my thinking, if the egg isn’t fertilized,  it’s not really a potential life, is it?).  

Before moving to Panama, I pretty much thought an egg was an egg was an egg. I couldn’t have been more wrong, but I only knew what was around me.  Before Panama, I had switched to organic eggs after hearing  the Buddhist monk, Thich That Hahn explain that “If you are going to eat an egg, eat a happy egg from a happy hen.”  But I learned that “organic”  doesn’t guarantee the hen is raised in a happy environment and these so-called organic eggs tasted and looked about the same to me with a very pale yellow yolk inside a runny liquid white.

It’s not all about taste for me.  No, I’m not an activist vegan for several reasons, but I do respect their cause and their commitment.  And, if you haven’t gone online to view how hens are treated at the big egg factories, please do. It is not pleasant. There is nothing remotely good,  appetizing or humane about factory farming.  It’s destructive and cruel. But it lines the pockets of the big companies and it does offer a less expensive product for people who need to shop economically.  The latter point I understand and I have chosen, on my tight budget, to cut corners elsewhere so that I can pay for my happy eggs. My local supermarket, Publix, now offers at least three farm-raised egg options, indicating, at least anecdotally, that the mainstream demand for fresher eggs seems to be increasing. (Links to some of these companies are posted, below.)  When I support a company selling “pasture-raised” eggs, I am supporting the local farmers who provide product for these labels. 

It wasn’t until we moved to mountains of Panama where my neighbors had hens that I had my Come-To-Jesus moment.  These eggs, even those from the supermarket, were delicious!  They were rich, rich, rich! The yolks were a deep cadmium yellow, brighter than a school bus, nearly orange and at first I was actually startled by the intensity of color.  These gorgeous yolks sat in a firm albumen that stood up on its own when you cracked it into a pan.

With fresh eggs, the white around the yolk will stand firmly after cracking. Note the color of the yolk.

All Panama eggs have brown shells.  I’ve never seen a white-shelled egg in Panama, but I think this speaks only to the breed of hen. In Mexico, eggs are white and often called  “blanquillos” meaning whites.  The only drawback to having brown eggs is that if you have little ones, it puts a damper on Easter Egg-dyeing fun … but my neighbor’s hens laid pastel colors eggs, shown in the featured picture for this post, and I was able to get some color on these.

Panama spoiled us forever. I could purchase eggs from my neighbor, Rumelia, for .15cents per. Further up the road, Grandma Gloria , who loved my cakes but who was reluctant to use her propane gas for baking, would share her pastel colored eggs in exchange for some of my oven treats. And at one point, we had a few hens of our own and Honey Bun, the prettiest, sweetest and cleanest hen ever, would come up onto my porch at 7 am, sit outside my kitchen, lay an egg and leave it for me under my table.

The flavor of an egg from a pasture-raised hen is so notably richer that my brother Nicholas, who lives lives in California where there’s a lot of conscious eating going on, exclaimed that the eggs he ate at my Panama house  were the best tasting eggs he had ever had. Ever. And he’s traveled the world.

When we moved back to the USA, my son William, who had grown up on Panama eggs, declared that he simply could not eat the supermarket eggs sold in the USA.  So I resolved to spend the big bucks!  A dozen eggs from pasture-raised hens will cost me anywhere from $4.50 to $5.99 (occasionally more). They are not quite as good as our Panama eggs, but they are noticeably better than the factory raised eggs with their pasty yellow yolks and runny whites.

Note of caution:  “Organic” does not mean cage-free. And “Cage-free” does not necessarily mean “Pasture-raised.”  “Free-range” might mean that a hen has one square foot of space.  So it’s best to get acquainted with the companies who are selling you your eggs. It’s not hard to do: A good company will have a website that answers all your questions under it’s FAQ section. Read on for links…

Here are links from two of the companies I purchase eggs from here in Florida.e Happy Eggs,  Nellies.  You will find good explanations of the differences between “free range,” “cage free,” and “pasture raised.”

 

 

 

Comfort Food

Mediterranean Inspired Red Lentil Soup

June 19, 2017

We are attracted to food as much by color as by flavor.To my eye, red lentils have always looked so much more appealing than the typical, muddy-colored lentils I usually cook up with a big old ham hock. Their color lies something between creamy orange sickle and apricot.
Plus, they have the added benefit of cooking up pretty quickly.

The pretty soup took only 25 minutes to make … from beginning to end, yet it has a surprising medley of flavors going for it. It’s has  a bit of heat, a touch of tang, and a few surprises. Plus, it is super quick and easy to prepare.

Here’s how I did it.

RED LENTIL SOUP WITH MINT & BASIL

Into a deep sauce pan or soup pot, dribble 2 tablespoons of good olive oil.
To this, add:

  • 2 claws garlic, minced
  • 1/2 cup onion, chopped
  • 1 medium tomato, chopped
  • 1 medium carrot, chopped
  • 1 small potato, cubed

Sauté the above mixture about two minutes, then add:

  • 1 cup water (adding more as needed as the lentils cook)
  • 1 cup red lentils
  • 1 tbsp vegetable bouillon, photo below (or 1 chicken stock cube)
  • 2 tbsp real butter or good butter substitute. I use Earth Balance in just about everything.
  • 1 tbsp paprika
  • 1 tsp curry powder
  • 1/4 tsp turmeric (optional)
  • 1 shake of nutmeg
  • 1/4 tsp red pepper flakes
  • 1 tsp rice vinegar or white vinegar (or lemon juice). Do not overdo the acid.

Allow this concoction to cook until the lentils are nearly soft, about 10- 15 minutes.
Then add:

  • 10 leaves freshly chopped basil leaves
  • 10 leaves freshly chopped mint leaves

Simmer until the lentils are soft, the carrots and potatoes soft to bite, but not mushy.

TIPS: If you’re a meat-eater and  want to make this into a heartier meal , add 8 ounces of breakfast sausage a few minutes after adding the lentils. Add by breaking the raw sausage up with your fingers or a wooden spatula in order to make small, bite sized bits.  Serve with warm bread or croutons.

Comfort Food

Left-Over Lift: Arroz con Pollo

March 5, 2017

Arroz con Pollo is a staple of many Latin American households and there are as many ways to prepare it as there are moms and grandmothers.  I make it the way I was taught by my neighbor in the Panama Interior, with a few spins of my own.

What’s even better is Arroz con Pollo is versatile; serve it hot or cold, and it’s easy to put your own spin on it using whatever feels right to you, or what makes sense from your fridge on any given day.  Leave out the chicken and bingo! Now you have a Vegetarian/Vegan dish! 

My recipe is perfect for both left-over chicken and left-over rice.  I don’t always make it with left-overs. I’ve been known to gently poach chicken breasts and then hand-shred them. But that’s just not necessary. And if you are using freshly cooked rice, chill it before blending it into the dish.

This past Saturday was “beach out like a whale” day which  in my house. means lots of binge TV and binge food, including super market fried chicken.

On Sunday, I was  left with an ample amount of tender chicken under the cold, crusty, greasy skins.  I also had a decend amount of cold, left-over chinese take-out rice (let’s not discuss that binge!) — perfect since this recipe uses cold rice.

I peeled and tossed the chicken skins, shredded the tender meat, and set it aside.

ARROZ con POLLO

  • Place two cups of cold, cooked, white rice into a large bowl. If you have freshly cooked rice, spread it out in a wide dish and refrigerate 1/2 hour.

    To the rice, add the following, adjusting quantities according to taste.
  • 1  or 1-1/2 cups of shredded chicken breast
  • 2 Tablespoons sliced green (or black) olives
  • 1 Teaspoon of caper berries
  • 1 Very thinly sliced or shredded carrot
  • 1/4 Cup chopped cilantro
  • 1 Teaspoon soy sauce
  • 1/4 Cup green peas (Frozen…then run under warm water.)
  • 1/4 Cup corn (Frozen is fine, just run under warm water.)

As a main course, I was taught to serve this warm and always together with a light, crispy and simple salad with Russian dressing. Personally, I love the warm rice dish together with the crisp cold of the salad.

TIPS: This is such a versatile and deceptively filling way to eat rice and chicken so change it any way that works.

  1. Add chopped celery tops (the light green only) or celery heart.
  2. Make it without the chicken and you have a Vegetarian/Vegan dish.
  3. Toss in a little olive or caper juice, or even a squeeze of lemon or vinegar
  4. Some people add chopped tomato
  5. Remember: Use cold rice. It’s easy to quickly chill freshly made rice.
  6. Serve hot or cold, as a side dish or as a main course.

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Comfort Food

10-Minute Mushroom Soup

October 25, 2016

With all the healthy food I post here on With Love and Butter, you might be shocked,okay,  even disgusted, to discover that I have some truly appalling choices when it comes to what I consider “comfort food.”  But hey, it’s personal, isn’t it?  Doesn’t everyone have a closet comfort food they’d rather not admit to the world? Some sinful, completely non-gourmet slop you eat when you have the house to yourself, curtains drawn, shutters closed, snuggled up in front of the TV?

So here is my confession, the greasy, salty, truth. My go-to favorites usually come from 1. a can and 2. they’re loaded with sodium, usually 800 or 900 mgs.,  enough send the needle on my scale soaring at least 4 extra pounds the next morning, and zoom my blood pressure into the stroke zone.

Give me tamales (I’m not even a little discerning; they can come from the Dollar store!), or mushy, sugary kid-friendly Ravioli, also a frequent dollar find. I’m good for the whole can. Also,  I’m not above devouring  a couple of eggs poached atop a greasy plate of canned corned beef hash, extra crispy on the bottom, occasionally topped with a slice of melting, cheese (um, more salt!).  But my all-time favorite, sinful, salty satisfier is Campbell’s Cream of Mushroom Soup, usually made with Half & Half, and dotted with gooey, melty bits of cheese. There’s just something about that combination that takes me to an emotional comfort zone rarely found anywhere else but the occasional bowl of warm Mac ‘n Cheese.

Sure, I can cut down on the salt by choosing the so-called healthier version, but check the label. There’s still a load of sodium in there plus, I usually end up adding more.

Finally, speed is a factor. When you are in need of an emotional food high, comfort food is something you need now.  No waiting. So I came up with an admittedly still slightly sinfu– l but much healthier — home version and it took only 10 minutes. That’s no lie.

10 MINUTE MUSHROOM SOUP MAGIC

  1. Melt 3 tablespoons of your favorite healthy butter substitute in a saucepan. To this, add:
  2. 1/2 Sweet, white onion, very finely chopped. Let this cook a few minutes, until the onions are clear but not burned. Now add:
  3. 1 Teaspoon of finely chopped, fresh Tarragon.
    TIP: Substitute fresh Thyme if you have it. Now add:
  4. 1 cup finely chopped, white mushrooms.
    TIP: I like to leave my mushrooms uncovered, in the refrigerator,  for a few days. They develop a deeper flavor as they dry out a little.  Stir these until the mushrooms are supple, about 2 minutes. Now add:
  5. Salt & Pepper to taste.
    I used very little salt and I like the pink, Himalayan, Kosher, or Sea Salt.  Now add:
  6. 1 Cup of Half & Half (or any non-dairy creamer that you like, but nothing sweet!)
    (TIP: If you want to save calories, use milk. We are going to thicken this in a moment.)
  7. Once your mixture is bubbling away, grab a tablespoon of Gluten-Free Flour (or regular, white flour if you use that but I find the Gluten-Free flours tend to incorporate easily, without needing to make a roux. Also, I use my fingers to sprinkle it gently over my mixture, like a fine snow. Then quickly whisk it in to avoid clumping.  If your soup seems to loose and you want it thicker, just sprinkle in more, a half teaspoon at a time.

Voila! You’re all done! Now you have a rich and creamy, home-made mushroom soup with very little salt, the benefits of fresh mushrooms, onions and herbs, fit for company!

DON’T FORGET: You may substitute Fresh Thyme for Tarragon, and if you don’t have fresh herbs, just use dried.

Comfort Food

Absolutely Delicious Spinach

August 9, 2016

Spinach is a funny vegetable. Kids and adults can claim to love it or loathe it, but for me, almost anyone will love it if it’s prepared in a tasty way.

When my son’s girlfriend, Sabrina, a self-proclaimed disliker of the green stuff, ordered and then devoured yummy, warm and cheesy spinach appetizer at a local restaurant, I put my mind to creating a spinach dish that would be just as tasty, but healthier.

Not every mom is as lucky as I am when it comes to kids and vegetables, especially spinach.
William eats just about anything, but when he was little, I didn’t know if this would hold when it came to something like spinach. So I would prepare what we simply called “green noodles” as my way of adding this healthy vegetable to his diet.

The recipe below blends my “green noodles” idea with the comfort of the creamy, warm and cheesy restaurant dip.  So it’s not just for kids.
It’s super as a side dish but also filling enough to eat on its own.
The bonus is that it serves up the warm comfort feeling of something like Mac & Cheese, but definitely healthier!

Here is how I prepare spinach for even the most finicky guest or visiting child.

Oh! And if you like gooey, creamy, hot spinach dips, you and your guests will devour this comforting and tasty side dish.

PREPARATION

Finely mince, and I do mean mince,  two cups of lovely, tender baby spinach (or one cup per person) until the leaves are teeny tiny. Do not cook. Just set the pile aside on the chopping board.

  1. Boil the right amount of tiny pasta until done. I measure out about 1/2 a cup, dry, per person.
    For the pasta here, I used Orzo, but you can also use little stars, or other really small pastas. I do not recommend larger noodles and wouldn’t suggest any thing bigger than an elbow macaroni.
  2. Drain pasta and return to the hot pan it was boiled in.
  3. Immediately add 3 tablespoons of good butter so it will melt into the pasta.
  4. Toss in all the uncooked, minced spinach.
  5. Add 1/4 fresh, grated parmesan cheese.
  6. Add 1/4 sour cream or creme fraische.
  7. Salt & pepper to taste.
  8. Stir until the butter, parmesan and sour cream are well combined.
  9. Top with fresh, grated parmesan.

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TIP: If you eat gluten-free, simply substitute wheat pasta for a Quinoa or Rice pasta.

Comfort Food

Low-Carb Potato Alternative…

April 7, 2016

Cauliflower is very popular these days as a healthy replacement for not only carb-loaded potatoes, but as a meat replacement in dishes such as Tacos!

If you’re eating Paleo, Vegetarian. Grain-Free, or just wanting a new way to get your veggies, this super simple preparation is for you!

No bacon needed!

CAULIFLOWER SMASH!

  1. Split or quarter  1/2 of a large head of Caulifower, leaves included, except for those really thick, tough leaves that don’t steam up well.
  2. Have 1/4 cup loosely chopped onion handy but don’t add yet.
  3. Cover your Cauliflower with salted water (2 tsp salt) and simmer until easily stabbed with a fork. About 3 minutes before it is really soft, toss in the onion!
  4. When fork-soft, drain and place in a large bowl.
  5. While still hot, chop or break the cauliflower it into smaller pieces with a scissors or a knife. This should be easy.
  6. Toss in 2 tbsp butter
  7. Toss in a 1/3 tsp of Oregano. (Any fresh herb could do, such as Tarragon, Sage, Thyme, but stick with one flavor.)
  8. Puree all the Cauliflower & Onion with a hand blender, or whatever blender/food processor you use. Leave a few lumps for a nice consistency.
  9. Once pureed,sprinkle in about 1/4 cup of Italian blend cheese or a very mild cheddar, or any mild cheese. Now stir in the cheese until combined and melty.

Spoon your puree out and garnish with fresh herbs.

TIPS:  To treat this more like traditional mashed potatoes, add a little Half & Half to the mix as you puree. You can also top with gravy or, on each serving, top with a dollop of  Sour Cream, Chives, and extra Cheddar. Cauliflower is influenced by the flavors that surround it.

Comfort Food

Everything’s Better with Bacon

March 29, 2016

Let’s face it. Most things really are better with bacon.

The key to getting a lot of flavor into this soup is the bacon, and also using either a good, home  made stock, a high-quality store bought stock, or a combination of the two. No hard, dried little flavor cubes!

Here is how I make my truly mouth-watering, Lentil Soup.

FIRST

Boil 1 cup of dried, quick cooking lentils in about twic 2-1/2 times as much liquid.
Add 2 small cloves garlic, minced.
(If you need or want more liquid, go ahead. I just add more if I think I need it.)

For liquid/broth, I use a combination of good quality beef stock and my own, delicious, super healthy bone broth, if I have some.
My lentils take about 20-25 minutes to really soften up so you ca  get these bubbling away on the stove top while you prepare the remaining ingredients.

WHILE YOUR LENTILS COOK…

Peel and dice a medium potato (I used red but removed the peel). You can set these to boil about 15 minutes OR you can toss them in to boil with the lentils for the last 15 minutes of lentil cooking.  Peeled and diced potatoes will not require that much time to soften and you don’t want them too mushy.

NEXT…

In a frying pan, sauté 6 strips of bacon, cut up (I use scissors leaving all the fat right in the pan as the bacon sizzles away.

  • Slice 2 small or 1 medium carrot
  • Dice 1 stick celery
  • Chop 1/4 cup of onion

By now, your bacon is nearly done so toss the carrot, celery and onion into the bacon pan and cook for about 5 minutes.

FINISHING UP

When the lentils are soft and the potatoes are cooked (i.e., easily stabbed with a fork), add the bacon and vegetable mixture and every drop of bacon fat.  Salt and pepper to taste.

TIPS:  For a heartier meal, add chunks of  sauteed ham or bratwurst. You can also add some of the tender celery leaves, chopped, for additional flavor.

The better your broth, the more flavorful your soup will be. I recommend reading up on the health benefits of your grandma’s good, old fashioned bone broth. Real bone stock imakes a pivotal difference not only on how flavorful your soup will be, but how healthy!

Comfort Food

Creamy Soup: Veggies in Disguise

February 14, 2016

I find Caulifower takes on any flavors you add, so it pays to be bold, not shy, when it comes to this gorgeous, healthy vegetable flower.

I just made this up, so add or change any items you wish.
And have fun with it!  I have added some suggestions for substitutions below. (See photo below.)

CAULIFLOWER SOUP — FIRST INGREDIENTS

  1. Break up a medium to large head of Cauliflower.
  2. Place all the pieces in 1 inch of water, in a large sauce or soup pan.  You do Not need to cover the vegetables! Just an inch for steaming or your soup will be too watery.
  3. Toss – right on top — 3 whole spring onion stems, cut in half, the green part and all.
  4. Add 2 tablespooons of chopped, sweet red peppers.
  5. Shake in about 1/8 tsp Hot Red Pepper Flakes. (This is optional, but if you like heat and don’t have flakes,  try cayenne.)
  6. Add 1 tooth of garlic (or used 1/2 tsp dried flakes or chopped, jarred.)

Shake in some of your favorite salt to taste.Not too much as you or your guests can add this later.

STEP TWO – BLENDING & ADDING

  1. Cover all the above and steam first on high, then medium, until all the ingredients are easily broken up with a fork… About 10 minutes.
  2. Remove from heat.
  3. Blend throughly with a hand mixer right in the pot. This will remove some of the heat. If you don’t have a hand blender, use A regular blender…but do this in small batches to avoid explosion as the heat expands in a closed environment.
  4. Once blended but still quite warm, add 1/2 cup of Half & Half.
  5. Now, add also about 3/4 cup of shredded Cheddar (or any preferred cheese) and stir or blend lightly. You can cream the cheese at this point, or leave visible bits.
  6. For color and taste, NOW add 1 tsp. ground Turmeric. If you have fresh, wonderful. (See below for suggested substitutions).
  • Blend all the above together.
  • Reheat before serving and garnish with more spring onion or parsley, and a little black pepper

SUGGESTIONS  & SUBSTITUTES

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  1. If you are Vegan, use Coconut milk and a cheese substitute.
  2. Don’t have or care for turmeric (which contains serious anti-inflamation properties), try curry powder, or a little fresh or powdered ginger instead.
  3. Try roasted peppers or jarred pimento instead of the fresh, sweet red pepper.
  4. Try steaming your vegetables in chicken stock.
  5. Use another vegetable, such as broccoli.
  6. Don’t tell the kids about the cauliflower! Just say it’s a creamy, cheddar soup!

 

Comfort Food

Paleo Veg Surprise

January 23, 2016

Everything is better with bacon. And teensy cabbages are no exception. Oh, you think you don’t care for brusel sprouts…but ah, you haven’t tried this dish. I dare you to serve this up to even the most reluctant eater, and I encourage you to cheat; Don’t even tell them what it is. You’ll see.

To Prepare

  • With your favorite scissors, dice up 4 slices of bacon and stir fry until crispy.
  • Set aside and drain, leaving about 3 tablespoons of the bacon greese in the ot pan.
  • Cut about 8 fresh brussel sprouts in half. Then quarter them.
  • Toss these into the pan along with the hot bacon grease and stir fry until the edges feel crispy and begin to brown.
  • Toss brussel sprouts and bacon bits together, adding salt & pepper to taste.(If you can find Truffle Salt, try some!)

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