Nico's Brussel Sprouts on the Stalk!

Nico's Brussel sprouts on the stalk!

Directions:

Wash and cut off back sprouts so the stalks 
lay flat in the pan. 

Salt and pepper to taste 

Douse with olive oil and maple syrup 

Liberally toss in dried cranberries olive oil

Bake for 45 min at 350 degrees

Nico's Squash & Potato Mash

Nico's Squash and sweet potato purée
accompaniment for a Christmas standing rib roast

Butternut squash, peeled seeded and cut into pieces
Sweet potato, peeled and cut up into pieces
Coconut oil
White wine
Onions
Garlic
Fresh grated turmeric 
Jerk spice
Salt 
Fresh black pepper
Cinnamon
Curry

Wilt onion and garlic in coconut oil, add all the vegetables and spice and saute for a few minutes longer. Add a glass of white wine, cover and cook on low to medium heat.
When cooked through, blend or mash, (may use a bit of butter, id desired). Serve with pumpkin seeds and thin sliced scallion.  

























  

Nico’s Chocolate Covered Macaroons

Nico’s Chocolate Covered Macaroons

About 2 dozen

Ingredients
3 & 1/2 cups unsweetened, shredded coconut
4 large egg whites
1/2 cup sugar
1 teaspoon vanilla

¼ teaspoon almond extract (optional)
1/4 teaspoon salt

Equipment
Baking sheet
Parchment paper
Mixing bowl
Whisk
Mixing spoon

Wet hands!

Instructions

1.       Preheat the oven to 350°F. Place an oven rack in the bottom third of the oven

2.      Whisk the egg whites, sugar, vanilla, and salt. Mix egg whites, sugar, vanilla, salt in mixing bowl. Whisk until whites and sugar are completely combined and is frothy.

3.      Combine the coconut and egg white mixture. Pour coconut over egg white mixture. Stir until coconut is moist.

4.      Shape the macaroons. Line the baking sheet with parchment. Wet hands to shape  coconut mix into small balls of 1 & 1/2-inches.  Space out about an inch.

5.      Bake the macaroons for 15-20 minutes. Bake the macaroons until golden, 15-20 minutes. (I use a convection oven.)

6.      Cool the macaroons.  Let them stand for 5 minutes.  Then place on wire rack to cool Macaroons can be kept in an airtight container for a week to 10 days.

Mushroom/ bacon quiche

Quiche recipe

1         1-2 deep dish 9 inch pie crust ( made at home or store-bought!)
1-2 cups filling ingredients: bacon, mushrooms, onions (can use broccoli and ham, or asparagus)
1-2 cups (3 oz - 6 oz) grated cheese:  Gruyere, Swiss, or Cheddar ( I add grated parmigiano)
2 large eggs
1 cup (8 oz) milk
1/2 cup (4 oz) cream
(For 2 quiche I used 3 cups of milk, 5 eggs, and  1 cup of cream)

Instructions

Heat the oven to 350°F.  Cook bottom crust(s) for 10-13 minutes.  Cool.

2. Prepare the Filling: While the crust bakes, prepare quiche filling. Cook all ingredients till almost dry.

3. Prepare the Quiche Filling: Sprinkle half the cheese over the bottom of the pie crust and top with the fillings. Sprinkle the remaining cheese over top.

4. Prepare the Custard Filling: Whisk together the eggs, milk, cream. Pour the custard into the pie crust. Sprinkle some grated parmigiana on top.

5. Bake the Quiche: Bake the quiche at 350°F for 40 minutes, until the edges are set but the quiche—stick a knife in the center, if it comes up clean, it’s done. Cool for at least 20 minutes.  I always serve quiche after it’s rested for a day or so.  Can freeze.

Quiche can be served cold or at room temperature (my husband’s choice) or warmed—my preference! If serving warm, heat in a 300°F oven until just warm to the touch.