Brussels sprouts with caramelized shallots - yum!

I'd bookmarked this recipe a very long time back, forgot about it, then found it again. I'm glad I did! Using the food processor made VERY fast work of slicing up all those shallots & brussels sprouts. We also cut the butter in half (using earth balance instead, a vegan margarine - we could as easily use olive oil) and lessened the sugar. Next time we'll try using brown sugar or maple syrup instead. But - yes! This one's a keeper. Courtesy of Epicurious.com

Brussels Sprout Hash with Caramelized Shallots Bon Appétit | November 2007

Molly Stevens

Thinly sliced brussels sprouts are sautéed with shallots in this comforting hash.

Yield: Makes 8 to 10 servings

6 tablespoons (3/4 stick) butter, divided
1/2 pound shallots, thinly sliced
Coarse kosher salt
2 tablespoons apple cider vinegar
4 teaspoons sugar
1 1/2 pounds brussels sprouts, trimmed
3 tablespoons extra-virgin olive oil
1 cup water

Melt 3 tablespoons butter in medium skillet over medium heat. Add shallots; sprinkle with coarse kosher salt and pepper. Sauté until soft and golden, about 10 minutes. Add vinegar and sugar. Stir until brown and glazed, about 3 minutes.

Halve brussels sprouts lengthwise. Cut lengthwise into thin (1/8-inch) slices. Heat oil in large skillet over medium-high heat. Add sprouts; sprinkle with salt and pepper. Sauté until brown at edges, 6 minutes. Add 1 cup water and 3 tablespoons butter. Sauté until most of water evaporates and sprouts are tender but still bright green, 3 minutes. Add shallots; season with salt and pepper.

Garlic aoli

Garlic Faux Aioli. Speaking of that, get pumped for a:

Recipe!

Straight from a wonderful blog (could it be...seitan?) I just discovered, here's one I plan to try SOON. Actually if you follow the link, I think you might very well feel as I do - you have to try damn near everything!

Ingredients

1 package Silken tofu – Mori Nu style

3 cloves of garlic

2 T mustard

1 T apple cider vinegar

Directions

• Blend it all together in a blender and then let it chill out in the fridge. Put it on your food. Cooking is harrrd.

Celery soup

lovely with some crusty homemade garlic bread, this evening's meal is courtesy of mike, who has been doing the lion's share of cooking lately due to my workload. we had some celery that we feared would succumb to the dreaded limp-celery disease, where it's only good for broth making, so of necessity found this easy, tasty (and healthy) soup. I didn't feel guilty about taking seconds on this, and there's a small serving's worth for lunch tomorrow. this might be good with different herbs - mike added a touch of curry (1 tsp); or sage, dill - use your imagination! other changes: add in roasted veg, or small cubes of potato, stir in a bit of milk - do what you will, because the celery is just lovely in this, holds its own.

added note: I heated the leftover portion today, and added about 1/2 c of cubed, cooked carrot, 1/2 tsp of srichaca sauce, and some salt to taste. even better!