Grandma's Kitchen Table

Wednesday with Donna Hay: Brussels Sprouts with Lemon, Garlic, and Almonds

      My sixty-second recipe with the Wednesday with Donna Hay group is Brussels Sprouts with Lemon, Garlic, and Almonds, Chaya's choice, online here at Donna Hay's website. 

      The ingredient list:  Brussels Sprouts, olive oil, lemon juice, butter, lemon rind, and toasted almonds. 

      Brussels Sprouts are one of my favorite vegetables, not so much the guys, so I just made this one for me and enjoyed every single bite of it.  What is it about Brussels Sprouts that gives them such a bad reputation?  Maybe people only have ones that aren't properly prepared and form an early opinion without giving them another chance. 

      If, however, one were to want to give them another chance, this recipe is wonderful in taste...you get a little bit of nutty crunch from the toasted almonds and some zip from the toasted garlic, a zing with that lovely lemon juice and freshly grated lemon rind, and with a little salt and pepper those sprouts are singing a very pretty tune.  I will definitely make this one again and again...and next time I will invite the guys to have a sample because it just might turn them around on Brussels Sprouts, they were that good. 

      Wonder what the others thought?  Gaye's post is here. Chaya's post is here.  Sarah's post is here.  Next week is an extra week in the month so I made the choice, Spinach with Sesame Dressing, found on page 82 of Modern Classics 1. Join us and leave a link to your post, no commitment required.

Wednesday with Donna Hay: Dumplings

      My sixty-first recipe with the Wednesday with Donna Hay group is Dumplings, Margaret's choice, and is found in Donna Hay's cookbook Off the Shelf, on page 124. 

      The ingredient list:  wonton wrappers, minced pork (or chicken, I used pork), sweet chili sauce, hoisin sauce, and cilantro (I used parsley). 

      We all had wonton wrappers from when we made the little chocolate desserts a couple weeks ago, so Margaret chose these dumplings so we would have a new recipe and also have a chance to use up those wrappers while we had them.  Good planning on her part.  This recipe was very easy, comes together quickly, and cooks in the amount of time she stated.  All in all, it was a great deal, a nice tasty little package with very little work or time involved. 

      That said, I will confess that I have no idea how to wrap up those little dumplings as I have never made any before, so I tried a variety of methods and my steamer basket reflects that I was not particularly successful at any of them...you will do better when you make them.  Despite my woeful efforts, they tasted very nice, pork and barbecue sauce with a bit of a kick from the chili sauce.  Definitely would give these a go another time. 

      Wonder what the others thought?  Gaye's post is here.  Margaret's post is here.  Next week is Chaya's choice, Brussels Sprouts with Lemon, Garlic, and Almonds, found on Donna Hay's site here. Join us and leave a link to your post, no commitment required.

Wednesday with Donna Hay: Pine Nut Brown Butter with Steamed Green Beans

      My sixtieth recipe with the Wednesday with Donna Hay group is Pine Nut Brown Butter with Steamed Green Beans, my choice, and is found in Donna Hay's cookbook Modern Classics 1, on page 86. 

      The ingredient list:  unsalted butter, pine nuts, and steamed green beans. 

      I'm always looking for side dishes that give a new twist to an old favorite.  Fresh green beans are a real favorite around here and while I usually steam them, we seldom eat them with anything other than just a little salt, pepper, and butter.  The browned butter in this recipe (with its nice nutty taste) paired well with the pine nuts, giving the beans a wonderful nutty texture and aroma. 

      Definitely a repeat, definitely a hit around here.  Will make this one over and over.  Wonder what the others thought?  Gaye's post is here.  Margaret's post is here.  Chaya's post is here. 

      Next week is Margaret's choice, Dumplings, found in Donna Hay's Off the Shelf cookbook on page 124.  Join us and leave a link to your post, no commitment required.

Wednesday with Donna Hay: Thai Pork with Noodles

      My fifty-ninth recipe with the Wednesday with Donna Hay group is Thai Pork with Noodles, Gaye's choice, and is found in Donna Hay's cookbook Modern Classics 1, on page 134. 

      The ingredient list:  minced pork, lemongrass, red chilis, red onion, noodles, fish sauce, lime juice, brown sugar, mint leaves, and lettuce. 

      This was a nice quick recipe for a weeknight, wonderful flavors of pork, onion, zesty sauce, and a kick from those Thai chili peppers I used (sparingly, I might add, and it still had a kick).  Loved the lemon grass and lime juice combination with this pork, not usually something I pair but I will remember and use that combination again.  The recipe suggested using mung bean noodles but my family doesn't care for those, so I subbed in angel hair pasta and that served us well. 

      I would make this one again, it was filling and delicious, and something everyone could enjoy.  Wonder what the others thought?  Gaye's post is here.  Margaret's post is here.  Chaya's post is here. 

      Next week is my choice, Pine Nut Brown Butter with Steamed Green Beans, found in Donna Hay's Modern Classics 1 cookbook on page 86.  Join us and leave a link to your post, no commitment required.