Weekly Dish: Brussel Sprouts with Sweet Potatoes and Honey

I have no picture for you, as this dish doesn’t exactly exude beauty. But it is pretty good! My 4-year-old said, “This is the best dinner ever.” Granted, he has said that a lot lately, and then hated the meal the next time I tried to serve it. But really, this is a great way to get these superfood veggies into your diet and onto your family dinner table without any groaning from the kids and/or slipping to the dog under the table.

4 strips uncured bacon, cut into 1/2 inch pieces
1 onion, finely chopped
2 pounds brussels sprouts, thinly sliced and ends and outer leaves removed
1/4 teaspoon Real Salt
1/4 teaspoon pepper
1 cup coarsely chopped pecans, optional
3 medium sweet potatoes, peeled and sliced into thin rounds
1/3 cup raw honey (could also use Grade B real Maple Syrup)
3 Tablespoons unsalted butter, melted
Minced Italian parsley, for garnish

Preheat oven to 400.

In a skillet, cook bacon until crisp. Remove and set aside. Reduce heat to low; add onion and cook about 5 minutes until translucent.

Add brussels sprouts and cook, stirring frequently until slightly soft, about 5 minutes. Transfer to a bowl and add reserved bacon, salt, pepper and pecans. Add Sweet potato slices to pan and cook until light brown, about 3 minutes per side (at this point you may need to add a little drizzle of Olive or Coconut oil or a splash or water to the pan).

In a small bowl, whisk together honey and butter.

Toss all ingredients in a dish and bake 20 minutes, uncovered. Garnish with parsley and serve.

Weekly Dish: Green Rice

A few of the new recipes I have made recently and that have been on my Weekly Menus have turned out to be duds. Or at least less than blog-worthy. Some will be okay with a little tweaking. But I obviously can’t post until it’s perfect. SO, here’s one from the recipe book archives:

This is a “real food” adaptation of my Nana’s recipe and a family favorite. She’s gone now, but would be proud to have one of her recipes on the Internet!  It is actually a Rice Pilaf recipe, but when I was little, I am told that I re-named it Green Rice and it stuck.

Green Rice

1 C long-grain brown rice
2 T butter
2 C homemade chicken stock
1 Bay leaf
1 teaspoon ground thyme
2 Tablespoons butter
1 10-oz package chopped spinach
salt & pepper, to taste
Melt butter, add onion and rice and cook until onions are limp. Add chicken stock and heat.
Put in casserole dish and add salt and pepper. Sprinkle thyme on top and drop in bay leaf.
Cover and bake in oven 400 degrees for 30 minutes-1 hour or until liquid is absorbed.
Melt butter, add defrosted spinach and toss in skillet just until heated well.
Remove bay leaf and lightly toss spinach and rice together.
Do not stir as rice will get gummy.

Quinoa and Black Beans

Another bowl of slop… but so good! And again, so cheap.  This is like rice and beans, but with quinoa instead of rice.


  • 1 tsp. butter or olive or coconut oil
  • 1 large onion, chopped
  • 3-5 cloves garlic, minced
  • 1 1/2 C uncooked quinoa, soaked for 24 hours. (See importance of soaking here and see how to soak quinoa here.)
  • 1 1/2 C chicken stock
  • 2 tsp. ground cumin (or more)
  • 1/4 tsp. cayenne pepper (optional… or to taste)
  • salt and pepper to taste
  • 2 C frozen corn
  • 2 15oz cans black beans (or 3-4 cups)
  • 1/2 C chopped fresh cilantro
  • sour cream and shredded cheese for garnish (optional)

1. Heat oil and saute onion until browned. Add garlic and cook until just fragrant.

2. Rinse and drain quinoa. Put into saucepan and cover with chicken stock and spices. Add cooked onion and garlic to saucepan. Bring the mixture to a boil. Cover and reduce heat, simmer 20 minutes or so.

3. Add frozen corn and continue to simmer about 5 minutes or until corn is heated through. Mix in the black beans and cilantro and serve.

[Note: I upped the amount of spices I put in mine but I didn’t make the exact amounts of anything either. Make sure you taste and add more if it is too bland.]

Variations:  Add steak, chicken, or shrimp. Add red, yellow or green peppers. Add jalapenos for heat.

[photo credit]