happy new year!

 

saw this on facebook today (thanks gigi) and thought it accurately summed up my goals for 2013. i decided to post on all three of my blogs.

 

wishing each of you a very happy, healthy and inspirational new year. thank you so much for visiting red or green? this year.  i wasn't sure about starting another food blog, but your response proves there is a shared love of spicy, hot food out there. i so appreciate your comments, emails, facebook posts, tweets and support!   let me know if you have a favorite dish you would like me to feature in the new year.  be safe tonight!

my best,
diane
red or green

napa farmhouse 1885

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i have started sharing my taos experiences on my newest blog "california girl in taos". please visit and let me know what you think.

roasted brussels sprouts with garlic & red pepper flakes

it is brussels sprouts week at food network's fall fest and i couldn't be happier. while recipes for this vegetable abound at this time of year, many, many people i know turn up their noses and say "oh no..i do not like brussels sprouts! they are so bitter."  you know what? sliced and roasted at high heat in e.v.o.o., garlic and red pepper flakes with a splash of balsamic creates a totally different texture and taste and no one i know has ever taken a bite and responded with anything but "these are delicious".

 

as always, the ingredients really do make the difference so...if you can...choose local, organic or sustainably grown produce, excellent quality extra virgin olive oil and balsamic vinegar...and good red pepper flakes, grey salt and black pepper.

we had a bit of fun with our raw brussels sprout photograph just to make the point that, when roasted, they are as sweet as candy. do you like them in the candy dish?

roasted brussels sprouts with garlic & red pepper flakes
(serves 4)

1 lb brussels sprouts
6 cloves peeled garlic
extra virgin olive oil
pinch red pepper flakes
grey salt
freshly ground black pepper
excellent quality balsamic vinegar

preheat oven to 400 degrees. wash brussels sprouts and remove tough outer leaves. remove stems and cut sprouts lengthwise into thin slices (about 1/4 inch thick). slice garlic cloves lengthwise as thinly as you can. spread brussels sprouts and garlic in bottom of foil lined, rimmed baking sheet. drizzle olive oil over vegetables...enough so everything is well coated...and sprinkle with the red pepper flakes, salt and pepper. roast in preheated oven for approx. 30 minutes....until the sprouts are very tender and well caramelized. remove from oven and place sprouts on serving plate. drizzle with the balsamic vinegar. taste and adjust seasonings if needed.

it is brussels sprouts week at food network's fall fest, the last "food fest" of the year.  check out the other delicious sounding recipes from my blogger friends:
Feed Me Phoebe: Shaved Brussels Sprout Salad With Almonds, Manchego and Pimenton Vinaigrette
Cooking With Elise: Perfectly Roasted Brussels Sprouts
Napa Farmhouse 1885: Brussels Sprouts With Vinegar and Cranberries
Red or Green?: Roasted Brussels Sprouts With Garlic and Red Pepper Flakes
And Love It Too: Lemon-Infused Brussels
Virtually Homemade: Fried Brussels Sprouts With Crispy Parsley and Parmesan
Thursday Night Dinner: Brussels Sprouts With Parmesan and Breadcrumbs
Devour: Our Best Pork-Filled Brussels Sprouts Recipes for the Holidays
HGTV Gardens: Garden-to-Table: Brussels Sprouts
FN Dish: Simple Brussels Sprouts Recipes

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california girl in taos
napa farmhouse 1885 

Broccoli with Garlic & Chile, Puglian Style

broccoli with orecchiette pasta is a very popular dish in puglia, italy.  i reimagined the recipe by eliminating the pasta and bulking up on the broccoli.  easy, delicious, spicy with a strong garlic bite; you can serve as a side dish, top pizza, stir into scrambled eggs or....forget the reimagining part and toss with cooked pasta. 

i like to keep a bit of stem attached to the broccoli florets...about 1/2-3/4 inch.  this will mean you have to cook the broccoli a bit longer, but don't overcook.  it should be al dente (to the tooth) with a bit of resistance...like when you cook pasta.  if you add to other dishes like pizza you may want to chop the broccoli into smaller pieces after cooking.

Broccoli with Garlic & Chile, Puglian Style
1-2 heads broccoli (about 1 lb total), cut into florets with about 1/2 inch of stem attached
1/4 cup extra virgin olive oil, divided
6 cloves garlic, peeled and thinly sliced
1-2 tsp red pepper flakes, divided
sea salt
freshly ground black pepper
freshly shredded parmigiano reggiano cheese for topping (optional)

fill a large pot with water and bring to a boil. add a handful of salt and the broccoli florets. cook for 7-10 minutes – or until a sharp knife can easily pierce a broccoli stalk. remove from pot with a spider strainer and set aside in medium bowl.

while broccoli is cooking, add 1 tbsp olive oil to large skillet.  add garlic and stir for 1 minute.  do not let garlic burn.  add cooked broccoli to skillet.  add remaining olive oil, 1 tsp red pepper flakes and a pinch each salt and pepper.  toss until broccoli is coated and cook for an additional 2 minutes.  taste and add additional red pepper flakes if you want a spicier dish.  adjust seasonings if needed.  serve with cheese if  desired.

it is broccoli week at food network's fall fest. check out the other delicious sounding recipes from my blogger friends:

Jeanette's Healthy Living: Easy Stir-Fry Broccoli and Red Bell Peppers
Napa Farmhouse 1885: Pasta With Fresh Broccoli and Spicy Cashew Pesto
Red or Green?: Broccoli With Garlic and Chile, Puglian-Style HGTV Gardens: Garden-to-Table: Broccoli
Virtually Homemade: Broccolini With Walnuts and Sweet Soy Sauce
Thursday Night Dinner: Soy, Sesame and Ginger Broccoli
FN Dish: Six Broccoli Mains

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california girl in taos
napa farmhouse 1885 

spicy twice baked stuffed winter squash

this is the perfect dish for chilly fall nights.  winter squash is first roasted in the oven until very soft and then filled with a slightly spicy mixture of ground meat, vegetables, squash pulp, greens and chile.  topped with panko bread crumbs and parmigiano reggiano cheese for crunch; all you need is a green salad and dinner is served.     spicy twice baked stuffed winter squash 2 winter squash, halved and seeded (i usually use acorn, kobacha or sweet dumpling) extra virgin olive oil 2 tbsp honey 1 lb ground beef, turkey or vegetarian substitute 1 yellow onion, chopped 1 jalapeno, seeded and minced 1 garlic clove, minced 1/4 cup pine nuts 3 oz baby spinach leaves, washed pinch red pepper flakes 1/2 cup orange juice 1/2 cup "italian style" panko bread crumbs 1/2 cup shredded parmigiano reggiano cheese sea salt freshly ground black pepper

	preheat oven to 400 degrees F
	line a rimmed baking sheet with parchment paper.  place squash halves cut side up on pan.  drizzle 1 tbsp olive oil and 1/2 tbsp honey over each squash half and sprinkle with salt and pepper.  roast in oven until squash flesh is easily pierced with a sharp knife (45 minutes to 1 hour).  remove from oven and allow to cool enough to handle.  reduce oven to 375 degrees F.  keep baking sheet nearby.   cook ground meat or turkey in medium sized skillet until done.  drain fat and return to pan. (if using vegetarian substitute, follow package directions.  stir in onion, garlic and jalapeno; cook until vegetables are soft. (about 4 minutes)  add pine nuts, spinach, red pepper flakes and orange juice, cook, stirring occasionally, until spinach wilts (2-3 minutes). when squash is cool enough to touch, use a sharp knife and cut 4-5 lines lengthwise into squash pulp being careful not to cut into the skin.  repeat for each half.  then, using the same technique, cut 4-5 lines width wise.  you will be left with small cubes.  use a spoon to scoop out the squares.  they should be very soft.  add the squash pulp to the meat mixture and 1 tablespoon olive oil and stir until squash is incorporated.  season to taste with salt and pepper. mound stuffing mixture evenly into each squash half and place on reserved baking sheet. sprinkle bread crumbs and parmigiano over each squash half.  drizzle a bit more olive oil over the top. (this will crisp up the bread crumbs and cheese.  bake in preheated oven for 25-30 minutes, or until heated through.  serve immediately. it is winter squash week at food network's fall fest. check out the other delicious sounding recipes from my blogger friends: Feed Me Phoebe: African Peanut Stew With Shrimp and Butternut Squash Jeanette's Healthy Living: Spicy Thai Coconut Winter Squash Noodle Soup The Heritage Cook: Spaghetti Squash Two Ways Napa Farmhouse 1885: Roasted Winter Squash Muffins With Honey and Molasses Virtually Homemade: Butternut Squash Mac and Cheese With Sage and Bacon Breadcrumbs Red or Green?: Spicy Twice-Baked Stuffer Winter Squash Devour: Rachael Ray's Easy Pumpkin and Winter Squash Lasagna Thursday Night Dinner: Butternut Squash Mac and Cheese FN Dish: 5 Light Squash Recipes do you like us...really, really like us? then please like us on facebook and please visit my other blogs: california girl in taos napa farmhouse 1885