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Pickled Brussel Sprouts

I love pickles.  I made these pickled Brussel sprouts a little over a week ago and could not wait any longer and opened them tonight.  They are wonderful!  You can also use this recipe to pickle green beans (or other veggies like cauliflower, sugar snap peas, celery, carrots, or a mix of veggies).  This recipe makes about 4 pints.

Pickled Brussel Sprouts

2 pounds Brussels sprouts, washed and trimmed

2 1/2 cup water
2 1/2 cup vinegar
1/4 cup salt (I used Kosher)

For each sterilized pint jar:
1 clove garlic
1 sprig fresh dill (or 1/2 tsp. dried)
1 dried red chile (or 1/4 tsp. dried red pepper flakes)

Pack each sterilized pint jar with garlic, dill, red pepper (flakes), and as many Brussels sprouts as can fit in the jars.

Bring water, vinegar, and salt to a boil. Pour hot vinegar solution over Brussel sprouts in the jars, leaving a about 1/2 inch space from the top of the jar.  Wipe jar with a clean paper towel.  Place clean canning lids and rings on. Process in boiling water for 10 minutes.  Remove filled jars and let cool.  Lids will pop down. The pickles are ready to store.

posted by: artichoke72 at 22:34 | link | comments |
all recipes, vegetarian recipes

Potato Tacos with Cheese

This is a perfect way to use up leftover mashed potatoes.  I got the idea for these tacos from my friend, Donna.  She puts jalapenos slices inside hers.  I used habanero cheddar for a litlte kick.  This is pure comfort food.

Potato Tacos with Cheese

.8 soft corn tortillas
.about 1 cup mashed potatoes, warmed
.cheddar cheese or jack cheese, cut into fairly thin slices
.butter
.salsa of your choice (store-bought or homemade)

Soften tortillas in microwave (about 30 seconds for two tortillas).  Spoon 1 1/2 tablespoons mashed potatoes into center of each tortilla, flatten out the potato leaving 1-inch border.  Lay 3 or 4 cheese slices on top of the mashed potatoes on half of the tortilla.  Fold one half over to cover the cheese and form a half-moon shape.  In a large skillet over medium heat melt 1 tablespoon of butter. Set 4 of the tacos in the pan and cook until golden brown on each side, turning once.  Drain on paper towels. Repeat with another tablespoon of butter and remaining tacos. Serve tacos with salsa.

posted by: artichoke72 at 20:17 | link | comments (1) |
all recipes, vegetarian recipes

Twisted Pasta Salad

I made this pasta salad the other night  and it's a nice twist on standard pasta salads.  I really like the olives in it.  The almonds were a nice addition, as well.   I used mozzarella cheese instead of cheddar, but honestly, it might be better without cheese....the mozzarella got kind of soggy (not sure if the cheddar would do the same). I thought it would be hard to find the fusilli col buco (a.k.a. fusilli lunghi), but I was able to find it at a local grocery store in the pasta isle.  This recipe, which I got out of the book, Better Homes and Gardents Halloween Pumpkins & Parties:  101 Spooktacular Ideas, makes a lot!

Twisted Pasta Salad

4 ounces fusilli col Buco or lunghi (twisted spaghetti)
4 ounces spaghetti
1 medium yellow squash, halved lengthwise and sliced
1 medium zucchini, halved lengthwise and sliced
1 cup small cherry tomatoes
1 cup fresh snow pea pods, tips and strings removed
1 cup pitted ripe black olives
1 cup pimento-stuffed green olives
1 cup cubed cheddar cheese
1 cup whole almonds
1 cup Italian salad dressing

Cook pasta according to package directions.  Drain the pasta, rinse with cold water and drain again. 

In a large bowl, combine pasta and remaining ingredients, except dressing.  Add the dressing to the pasta mixture; toss gently to coat.  Cover and chill until ready to serve (up to 24 hours).

posted by: artichoke72 at 22:14 | link | comments |
all recipes, vegetarian recipes