Now that Fall is here, and it’s dark at an absurdly early time, I’m ready to start cooking meals again that take more than 10 minutes. I was going through old emails recently looking for meal inspirations, and re-discovered the following two recipes. I highly recommend both.
Copper Penny Relish
- 5 cups thin sliced carrots (5-7 min. par boiled)
- 1 cup sliced celery (5 min. par boiled)
- 1 medium green bell pepper (par boil 1-2 min.)
- 10 ¾ oz. can cream of tomato soup
- ½ cup extra virgin olive oil
- 1 cup sugar
- ¾ cup white vinegar
- 1 tsp. mustard
- 1 tsp. each (or to taste): salt, pepper, Worcestershire sause
Par boil the veggies, drain and put in bowl or flat baking dish. Mix all dressing ingredients and pour over the veggies.
Baked Sweet Potatoes and Brussels Sprouts
- 4-5 Sweet Potatoes
- 10 brussel sprouts
- 1/2 cup of walnuts
- 5 tbsp Olive Oil
- 3 tsp. Salt
- 2 tsp. Pepper
- 2 tbsp. Sugar
- 1/2 tsp. Thyme
- 3 pinches Rosemary
- 1/4 tsp. Chili powder
- 1/4 tsp Chili flakes
- 1 tsp. Garlic powder
- (optional: pinch of paprika and mustard)
1. Cut each sweet potato into four pieces – leave the skin on (it’s easier to remove after cooked) and boil in salted water in a large pot until mostly cooked. Preheat oven to 350 degrees.
2. Remove from heat, drain pot, and put potato pieces in a bowl to cool. While the potatoes cool, make the seasoning and just add all the spices in a bowl (you may not use all of the seasoning — season to taste).
3. Cut your Brussels sprouts into quarters and set them aside.
4. Once your potatoes are cooler, peel them and dice them into similarly sized pieces. Put about a tablespoon of olive oil on the potatoes and mix with your hands, then season to taste, mixing with your hands.
5. Put potatoes on a baking sheet and put in the oven for about 10 minutes at 350 degrees.
6. While the potatoes are in the oven, heat a saute pan to medium, and add a tablespoon or two of olive oil. When hot enough, add Brussels sprouts, salt, pepper, and walnuts. Allow the sprouts to brown on each side (about 10-15 minutes)
7. After the potatoes are partially cooked, turn the oven to 450 degrees and broil for about 15 minutes or until they reach a golden-brown color.
8. Combine Brussels sprouts and potatoes. Serve hot!