We're so obsessed with the newly assembled kitchen, I almost forgot to jot down Thursday's prep.
There will be 9 for dinner and I've volunteered to make,
-Brussel Sprouts (now don't groan!)
-Hummus (AKA vegan gravy)
-Apple Pie or Cookies (Salt and Pepper Cocoa Shortbreads Baking : from my home to yours / by Dorie Greenspan.)
For the Brussel Sprouts, I've sources these recipes,
Cider Braised Pheasant with Pearl Onions and Apples
Brussel Sprouts with Wild Mushrooms
"Toss Brussels sprouts with oil, garlic, salt, and pepper, then spread out in 1 layer in 2 large shallow baking pans (17 by 12 inches). Roast, stirring occasionally and switching position of pans halfway through roasting, until tender and browned, 25 to 35 minutes."
Read More http://www.epicurious.com/recipes/food/views/Brussels-Sprouts-with-Shallots-and-Wild-Mushrooms-236410#ixzz2ltwIo36U
"In small skillet over moderately high heat, heat oil until hot but not smoking. Add onions, apples, sugar, salt, and pepper and stir to combine. Sear, shaking pan occasionally, until onions and apples are dark golden, about 10 minutes. Stir in apple cider, scraping up any browned bits in pan. Reduce heat to low, cover, and cook until onions are fork tender, about 2 minutes more."
Read More http://www.epicurious.com/recipes/food/views/Cider-Braised-Pheasant-with-Pearl-Onions-and-Apples-236322#ixzz2ltwBfMyQ
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