Thankin’ for Bacon – Veggie Side #2…

It’s Thankin’ for Bacon week and the table is starting to fill up!  We’ve got…

Bacon Apple Pie – Dessert
Bacon Wrapped Water Chestnuts – Appetizer
Spinach, Bacon and Onion Dip – Appetizer
Green Beans and Bacon Sauté – Veggie Side

and today we’ll add another vegetable to the table (you’ve got to have some variety you know).

Carrots with Country Bacon

Country bacon in this recipe refers to thick-sliced or wood-smoked bacon.

Ingredients

4 thick bacon slices
2 pounds carrots, peeled and diagonally sliced into 12 cups water
1/4 cup firmly packed light brown sugar
2 tablespoons butter or margarine
2 teaspoons chopped fresh thyme

Directions

Cook bacon in a large skillet over medium heat until crisp. Drain, reserving 1 tablespoon drippings in skillet. Crumble bacon, and set aside.
Add carrots and next 3 ingredients to skillet. Bring to a boil. Cook over medium-high heat 30 to 35 minutes or until liquid is reduced to a glaze and carrots are tender.
Sprinkle with thyme and reserved bacon.

via myrecipes.com

Originally posted 2011-11-21 21:26:35.

Related Stories:November 20, 2011 — Thankin’ for Bacon – Veggie Side #1…March 5, 2013 — Thankin’ for Bacon – Stuffing & Potatoes…


Originally posted 2013-12-17 02:07:41. Republished by Blog Post Promoter

Better with Bacon – Green Beans with Bacon and Tart Cherry Balsamic Glaze

Wow, it has been over two weeks since our last “Better with Bacon” feature.  What happened??? Shame on me for dropping the ball.

But fear not dear reader, I’m back with a recipe that will provoke a mouth watering experience by literally just saying it’s name. This week I give you…

Green Beans with Bacon and Tart Cherry Balsamic Glaze.

Say it again…

Green Beans with Bacon and Tart Cherry Balsamic Glaze.

Feel that…that’s a wet mouth.  Hit the jump for this simple bacony recipe…

INGREDIENTS:

3 slices bacon
1 small shallot, diced
1/2 cup chicken broth
1/2 cup balsamic vinegar
1/3 cup dried tart cherries
1 tablespoon brown sugar
1 pound green beans, trimmed and rinsed
kosher salt, to taste
freshly ground black pepper, to taste

DIRECTIONS:

In a saute pan, cook the bacon until brown and crisp. Remove bacon and let drain on a paper towel then remove all but 1 tablespoon of bacon drippings from the pan. Add shallots to the pan and let cook over medium-low heat for a few minutes until softened and just starting to brown. Add chicken broth and stir up any brown bits left from the bacon. Add cherries and balsamic vinegar and bring to a boil. Turn heat down to low and let simmer, stirring occasionally until thick and syrupy, 15-20 minutes.

While glaze is reducing, steam green beans until crisp-tender. When glaze is reduced to a syrupy state, season to taste with salt and pepper. Add steamed green beans to pan with the glaze and toss until they are lightly coated. Remove green beans to a platter using tongs, then pour remaining glaze and cherries over the top of the beans. Crumble the bacon slices over the beans and serve.

Photo and recipe via Pinch My Salt – go check them out!

Originally posted 2010-06-15 20:53:21.

Related Stories:February 3, 2013 — Better with Bacon – Green Bean Bacon Bundles…December 17, 2013 — Thankin’ for Bacon – Veggie Side #2…


Originally posted 2013-12-25 03:16:12. Republished by Blog Post Promoter

Guinness Braised Corned Beef & Cabbage with Garlic Mustard Glaze and Parsnips

Now this here meal is for the meat eatin’, beer swigging best of you.? I’m serious.

Even though my favorite vegetarian says she used to love corned beef back when she was a carnivore, I don’t entirely trust her opinion-she’s from the Midwest like me, and we’ll eat anything.? Let’s face it, no matter what the vegetarian says-corned beef, in all it’s brined, hot-pink glory, is not something that everyone’s going to be excited about.

In an attempt to make Mr. Luz love corned beef as much as I do (see: my Midwestern heritage) I douse mine in Guinness for a long braise in the oven.? After it’s fork-tender, I mash the braised garlic in with some mustard for flavor and apple butter (see, supra, Midwestern), slather that over the top, and broil it for a second for a deep, not-too sweet, garlicy caramel glaze.? And though it still looks rather curious, Mr. Luz has happily eaten it for 3 days straight now (I like to indulge myself over St. Pat’s day and make two briskets) and all I heard at dinner were?happy noises.

As for the side dishes, I like to make a mash with the root vegetables that go into the braising liquid.? That way you can mix them with some non-braised veggies to even out the saltiness of the veggies cooked in the briny corned beef braising liquid, and you’re not eating squishy potatoes.? I also simmer the cabbage separately so it’s lighter in flavor and acts as more of a foil to all the earthy, salty goodness in your braising pot.
Note: March being the month after the Birthmonth and all, I have never succeeded in brining my own corned beef. Next year?

Guinness Braised Corned Beef & Cabbage with Garlic Mustard Glaze and Parsnips
(serves 4-6)

Ingredients:
1 3-4 lb. Corned Beef Brisket
1 head of garlic (trust me)
3 medium carrots, coarse chopped
1 small onion, coarse chopped
3 potatoes, halved
4 large parsnips, peeled and coarse chopped
2 stalks celery, if you have any-coarse chopped
1 bay leaf
3 bottles of Guinness or another Stout beer
2 tsp. Worcestershire sauce
Balsamic vinegar
1 Tbs. fresh Thyme, chopped
2 Tbs. butter
5 cups of coarse chopped green cabbage
3 Tbs. apple butter
2 Tbs. Dijon mustard
salt and pepper

Preheat the oven to 300 degrees.? Add the carrots, onion,? celery, potatoes, and bay leaf to your roasting pan.? Remove the skins from each clove of garlic, and add all but two large cloves to the roasting pan. (Give the large cloves going into the roasting pan a good whack with the flat side of a knife to flatten/crush them a little).

Thoroughly rinse the corned beef and reserve the spice packet for the cabbage.? Put the corned beef on top of the veggies in the roasting pan, and pour the two bottles of Guinness over the corned beef.? Cover the roasting pan, and braise for 2.5 hours in the oven.? After 2.5 hours, if the brisket isn’t fork tender, recover and increase heat to 350 degrees for an additional 30-45 minutes.
When the brisket has 30 minutes left, put the parsnips in boiling water and cook until soft.? Remove from heat, drain, and return to the pan to mash with a potato masher or a fork.

Add the cabbage to a pot with the remaining Guinness, and the reserved 2 cloves of garlic, chopped.? Add water to almost cover the cabbage with the cooking liquid.? Simmer, partially covered for 15-20 minutes-until the stalks of the cabbage are soft but the leaves still hold their shape. At this point you can remove the cabbage and reduce the braising liquid by boiling it, or you can leave your cabbage more “soupy.” Add the Worcestershire sauce, and taste. If still doesn’t have enough “zip” add 1 tsp. of the Balsamic vinegar at a time.?

Take the corned beef brisket out of the oven.? (Important: always let braised dishes cool in liquid or they’ll dry out).? Remove the potatoes and carrots from the braising liquid, mash, and add to the mashed parsnips.? Add thyme and butter, and cook over very low heat until the butter is melted and the thyme is fragrant. Season with salt and pepper.

Remove the garlic from the braising liquid, mash, and mix with the mustard and apple butter. Place the brisket on a broiler pan, spread the garlic mixture over the top, and broil-checking often-until browned.
Slice the brisket and serve with the reserved braising liquid, the parsnip mash, and cabbage.

Originally posted 2010-03-17 03:02:00. Republished by Blog Post Promoter

Green Giant Tells Consumers to Eat Brownies with Spinach

Classify this idea under “Things that make you go hmmm.”

Green Giant is selling pureed vegetable pouches, believing consumers will mix pureed spinach into brownies and pureed squash into mac and cheese in order to increase their daily servings of vegetables.  Read about it here. 

http://www.nytimes.com/2014/04/30/dining/stealth-vegetables.html?hp

Guinness Braised Corned Beef & Cabbage with Garlic Mustard Glaze and Parsnips

Now this here meal is for the meat eatin’, beer swigging best of you.? I’m serious.

Even though my favorite vegetarian says she used to love corned beef back when she was a carnivore, I don’t entirely trust her opinion-she’s from the Midwest like me, and we’ll eat anything.? Let’s face it, no matter what the vegetarian says-corned beef, in all it’s brined, hot-pink glory, is not something that everyone’s going to be excited about.

In an attempt to make Mr. Luz love corned beef as much as I do (see: my Midwestern heritage) I douse mine in Guinness for a long braise in the oven.? After it’s fork-tender, I mash the braised garlic in with some mustard for flavor and apple butter (see, supra, Midwestern), slather that over the top, and broil it for a second for a deep, not-too sweet, garlicy caramel glaze.? And though it still looks rather curious, Mr. Luz has happily eaten it for 3 days straight now (I like to indulge myself over St. Pat’s day and make two briskets) and all I heard at dinner were?happy noises.

As for the side dishes, I like to make a mash with the root vegetables that go into the braising liquid.? That way you can mix them with some non-braised veggies to even out the saltiness of the veggies cooked in the briny corned beef braising liquid, and you’re not eating squishy potatoes.? I also simmer the cabbage separately so it’s lighter in flavor and acts as more of a foil to all the earthy, salty goodness in your braising pot.
Note: March being the month after the Birthmonth and all, I have never succeeded in brining my own corned beef. Next year?

Guinness Braised Corned Beef & Cabbage with Garlic Mustard Glaze and Parsnips
(serves 4-6)

Ingredients:
1 3-4 lb. Corned Beef Brisket
1 head of garlic (trust me)
3 medium carrots, coarse chopped
1 small onion, coarse chopped
3 potatoes, halved
4 large parsnips, peeled and coarse chopped
2 stalks celery, if you have any-coarse chopped
1 bay leaf
3 bottles of Guinness or another Stout beer
2 tsp. Worcestershire sauce
Balsamic vinegar
1 Tbs. fresh Thyme, chopped
2 Tbs. butter
5 cups of coarse chopped green cabbage
3 Tbs. apple butter
2 Tbs. Dijon mustard
salt and pepper

Preheat the oven to 300 degrees.? Add the carrots, onion,? celery, potatoes, and bay leaf to your roasting pan.? Remove the skins from each clove of garlic, and add all but two large cloves to the roasting pan. (Give the large cloves going into the roasting pan a good whack with the flat side of a knife to flatten/crush them a little).

Thoroughly rinse the corned beef and reserve the spice packet for the cabbage.? Put the corned beef on top of the veggies in the roasting pan, and pour the two bottles of Guinness over the corned beef.? Cover the roasting pan, and braise for 2.5 hours in the oven.? After 2.5 hours, if the brisket isn’t fork tender, recover and increase heat to 350 degrees for an additional 30-45 minutes.
When the brisket has 30 minutes left, put the parsnips in boiling water and cook until soft.? Remove from heat, drain, and return to the pan to mash with a potato masher or a fork.

Add the cabbage to a pot with the remaining Guinness, and the reserved 2 cloves of garlic, chopped.? Add water to almost cover the cabbage with the cooking liquid.? Simmer, partially covered for 15-20 minutes-until the stalks of the cabbage are soft but the leaves still hold their shape. At this point you can remove the cabbage and reduce the braising liquid by boiling it, or you can leave your cabbage more “soupy.” Add the Worcestershire sauce, and taste. If still doesn’t have enough “zip” add 1 tsp. of the Balsamic vinegar at a time.?

Take the corned beef brisket out of the oven.? (Important: always let braised dishes cool in liquid or they’ll dry out).? Remove the potatoes and carrots from the braising liquid, mash, and add to the mashed parsnips.? Add thyme and butter, and cook over very low heat until the butter is melted and the thyme is fragrant. Season with salt and pepper.

Remove the garlic from the braising liquid, mash, and mix with the mustard and apple butter. Place the brisket on a broiler pan, spread the garlic mixture over the top, and broil-checking often-until browned.
Slice the brisket and serve with the reserved braising liquid, the parsnip mash, and cabbage.

Originally posted 2010-03-16 21:02:00. Republished by Blog Post Promoter

Summer Sides: Black Tea Tarragon Couscous Salad Recipe

In honor of the trial I’ll be lawyering it up for through May and June, I’d like to sing a little jingle from OSSS (Old School Sesame Street) with the lyrics updated for my grown up life. (Sing to the tune of “Cooperation”)
?Pro-crast-i-nation.Makes it happen.? Pro-crast-i-nation. Shirking together!
That’s right.? Every weekend I take a stack of papers home to read, review, mark-up and every weekend I cook, eat, drink, and make merry instead. This wouldn’t be a big deal, except that I’m still a baby lawyer and I’m essentially making my Trial Attorney Debut (does that make me a debutante?) in front of the lawyers I will be working for, with, and against for the rest of my career. No pressure or anything.

Anyway, I cook tons of food and develop new recipes?in order to perfect my procrastinating skills (a woman has to have goals!), so consider this recipe the fruits of my labors at avoiding real work.? The black tea flavor is subtle, but it adds a dark, tannic undertone to an otherwise bright dish, and the tarragon adds a little sweet lingering aftershock to the crisp lemon and cucumber flavors.? This salad would be good as a snack with some hummus and pita, or even?as a side for a?rich lamb dish.

Black?Tea Tarragon Couscous Salad

2 cups pre-steamed dry couscous (if the instructions?say?to mix w/boiling liquid, it’s pre-steamed)
2 1/2?cups hot,?strong black tea-divided
Juice of 2 medium lemons
Zest of?1 medium lemon
2 cucumbers, seeded and thinly sliced
2?Tbs. olive oil
1 clove of garlic, minced
1 Tbs. smoked paprika
2 tsp. cumin
4 Tbs. chopped fresh tarragon
2 Tbs. chopped fresh flat-leaf parsley
Salt to taste

Stir together 1/2 cup of black tea with the lemon juice and zest, olive oil, paprika, cumin, tarragon, and parsley.? Let it sit and let the flavors combine while you prepare the couscous.

Place the dried couscous in a larger bowl and stir in the minced garlic. Bring 2 cups of the black tea to a boil.? Pour the tea over the couscous/garlic, stir to combine, cover with plastic wrap and let steam.? After 15 minutes, fluff couscous with a fork. Stir in the cucumbers and the herb/tea/lemon mixture.? Season with salt (it may need a good bit of seasoning, since the flavors are all very light and crisp) and serve cold or room temperature.

Originally posted 2010-05-03 14:44:00. Republished by Blog Post Promoter

Summer Sides: Black Tea Tarragon Couscous Salad Recipe

In honor of the trial I’ll be lawyering it up for through May and June, I’d like to sing a little jingle from OSSS (Old School Sesame Street) with the lyrics updated for my grown up life. (Sing to the tune of “Cooperation”)
?Pro-crast-i-nation.Makes it happen.? Pro-crast-i-nation. Shirking together!
That’s right.? Every weekend I take a stack of papers home to read, review, mark-up and every weekend I cook, eat, drink, and make merry instead. This wouldn’t be a big deal, except that I’m still a baby lawyer and I’m essentially making my Trial Attorney Debut (does that make me a debutante?) in front of the lawyers I will be working for, with, and against for the rest of my career. No pressure or anything.

Anyway, I cook tons of food and develop new recipes?in order to perfect my procrastinating skills (a woman has to have goals!), so consider this recipe the fruits of my labors at avoiding real work.? The black tea flavor is subtle, but it adds a dark, tannic undertone to an otherwise bright dish, and the tarragon adds a little sweet lingering aftershock to the crisp lemon and cucumber flavors.? This salad would be good as a snack with some hummus and pita, or even?as a side for a?rich lamb dish.

Black?Tea Tarragon Couscous Salad

2 cups pre-steamed dry couscous (if the instructions?say?to mix w/boiling liquid, it’s pre-steamed)
2 1/2?cups hot,?strong black tea-divided
Juice of 2 medium lemons
Zest of?1 medium lemon
2 cucumbers, seeded and thinly sliced
2?Tbs. olive oil
1 clove of garlic, minced
1 Tbs. smoked paprika
2 tsp. cumin
4 Tbs. chopped fresh tarragon
2 Tbs. chopped fresh flat-leaf parsley
Salt to taste

Stir together 1/2 cup of black tea with the lemon juice and zest, olive oil, paprika, cumin, tarragon, and parsley.? Let it sit and let the flavors combine while you prepare the couscous.

Place the dried couscous in a larger bowl and stir in the minced garlic. Bring 2 cups of the black tea to a boil.? Pour the tea over the couscous/garlic, stir to combine, cover with plastic wrap and let steam.? After 15 minutes, fluff couscous with a fork. Stir in the cucumbers and the herb/tea/lemon mixture.? Season with salt (it may need a good bit of seasoning, since the flavors are all very light and crisp) and serve cold or room temperature.