For the love of dinner

and brussel sprouts.

I have not talked about cooking much lately, not for lack of cooking though, these people I live with still want to eat.  Maybe, its because I have been on a bit of a health kick and I have been looking at food in a more practical way.  Food = Fuel, is not nearly as much fun as Food = Love.

That being said I am still cooking with love, and I really enjoy cooking and feeding people.

I would like to take a moment to talk about brussel sprouts.  They are good, really good.  If you have not had them since you were a child, try them again.  If they are cooked properly they are delicious. My my husband and kids love them.

Here is what I think is the best way to cook them.  Cut the brussel sprouts in half, put some  broth in the pan ( half a cup or so),  let them steam for a few minutes (they will drink up the liquid), then add a some butter, or bacon if you prefer, and some garlic.  Turn up the heat and add a little agave, or honey, or sugar or balsamic vinegar, and let them caramelize.  Then serve and eat.  I promise you they will not disappoint, they are really good, we never have any left after dinner.

I have been on a soup kick, I have just been bad about taking pictures of it, just the same here are some of the meals I have been cooking:

Veggie packed Turkey Chili: I grew up eating New Mexico Chili, which is a far cry from what most people consider chili, but I am learning to make and enjoy regular chili.  For this recipe I grated up several zucchini and carrots in addition to adding chopped onions and zucchini.  I cooked the veggies and browned the meat then I added, cumin, New Mexico red chili powder, tomato paste, beans, and either broth or water I can't remember.  Anyhow, it was good, filling and super healthy, grating the veggies in made it a little sweet.

Tortilla Chicken Soup: Again I used tons of veggies, carrots and zucchini (you can use what ever veggies your family likes).  I adapted the recipe from The Pioneer Woman, but I made a few changes (more veggies, no beans, more chili, no tortillas).  I like her method of using corn masa to thicken the soup. Masa is available in the Mexican isle in most grocery stores, it is like a corn flour. 

Tortellini Soup: I told you I have been on a soup kick. I make a creamy tomato soup (I used milk but cream is even better tasting in here), then I add spinach and cheese tortellini. 

On Sunday, after running 17 mile, we had friends over for dinner. I fell off the heath kick and made creamy polenta, shrimp with a garlic butter sauce, asparagus, and garlic bread with fresh mozzarella, and our friends brought ceasar salad.  It was not low in calories but it was super good.

Last might we had an impromptu dinner party, I need to go grocery shopping so I made baked refrigerator pasta (use anything you have and add it to the pasta, top it with cheese and you are good to go).  I had some ricotta, spinach and mozzarella in my freezer from last time I made lasagna, some Italian turkey sausage, pasta sauce, whole wheat penne, white penne and fresh mozzarella.  I cooked the pasta, mixed everything in and baked it.  It turned out good and now I have more room in my freezer.

That's what I have been cooking.  What is on your menu?