I know, I thought the same thing! But I found this recipe and it had maple syrup in it and so I decided to try it. And yes I tweaked it! These are the bomb – my three-year-old eats them like candy. (Anything maple syrup gets my attention.😋)
1 pound of brussels sprouts, 2 tablespoons of butter, ghee, or some other good fat. 2 tablespoons maple syrup. 1 teaspoon Dijon mustard, A sprinkling of salt and a quarter cup of water.
slice off the ends of the brussels sprouts. Melt the butter in a pan and toast the brussels sprouts on medium high heat. Have your water handy, and as soon as the brussels sprouts look golden/toasty Add water and cover for seven minutes. Continue cooking on medium heat. Then, remove lid, sprinkle salt around evenly, and add maple syrup and Dijon mustard.
Toss well to coat and remove from heat. Served promptly, while warm.
For this yummy recipe, I roasted 3 or 4 sweet potatoes (@400 degrees for an hour), scooped them out of their skins, tossed in about 1 tsp. salt, and 2 Tabl. Ghee and 1/3 cup coconut milk (from a can). Delicious, and easy veggie for dinner!!
We are just getting back from an amazing weekend in Memphis – I had the best barbecue brisket of my life!!! – so I forsee quick veggie recipes on the menu this week!! Got any suggestions for my veggies this week? I have lots of onions, some pepers (red and green) and a large spaghetti squash 🙂 ~ Moira, the Savvy Food Mama
Cut 1 spaghettie squash in half and scoop out seeds. Place face down in a pan with 1 inch of water. Bake at 400 degrees for 1 hour. Remove from oven and place face up. Using a fork, scrape squash with a shredding motion. Serve. Our favorite way is as a base for spaghetti or curry or other meat dishes.
Homemade applesauce. Start with at least 2 different types of apples for best flavor. Core them and quarter them, processing enough to fill your crockpot. Add 1 and 1/2 cups of water. Cover and cook on high for 4 hours. Strain through a food mill while still hot. Can serve warm or cold. YUMMY!!!!
One of our dinners last week. It doubles easily and you can freeze it BEFORE adding yogurt. We like it plain or served on buttered toast.
If you are like me, then you want to know what else we had for dinner that night….For the rest of our dinner, we had butternut squash soup, cold milk and homemade applesauce. The applesauce was so easy to make! We put quartered and cored apples into our crockpot with 1 cup water. Set to low for 8 hours. I stirred it very occasionally (2 or 3 times?). Then I put it through a food mill – Ta Da!!
White Sloppy Joes
Author: Savvy Food Mama
Recipe type: Dinner
1 lb ground beef
2 pieces of cooked bacon
1/2 cup chicken broth
1 Tbs. thickener (I used Potato Starch)
2-3 Tbs. plain Yogurt.
Optional – 1/2 package of mushrooms, chopped small.
*I usually double this recipe and freeze 1/2 for another dinner.
Saute the onion in 1-2 Tbs. butter for 8 minutes. If you are adding mushrooms, saute them here. Add ground beef and brown it. Crumble bacon into pan. Add thickener, 5 pepper cranks, and 1 tsp. salt, stirring well to blend. Add broth slowly (or if it is frozen, it will melt slowly). Continue stirring well. Turn off heat. If you doubled the recipe or plan to save some of it, this is the point where you remove that amount from your pan. Add yogurt to what is left in the pan and stir well. Serve by itself or over buttered toast. YUM!