Warm Spinach and Brussel Sprout Salad

This didn't start out as a blog post dinner, it started off as a way to use up a huge stalk of brussel sprouts I impulse-bought when I was at a pumpkin farm. My favorite way to eat brussel sprouts is shredded up in this salad, but here's the part I hadn't thought of: I have an on-again-off-again relationship with vegetables anyway, I certainly wasn't going to be in the mood for a cold salad when it's been so dreary here lately. So the brussel sprouts were just sitting there taking up half my fridge. Then I thought to adjust that great salad recipe into something better suited for a seriously rainy day and now I'm hooked on warm salad. If you want to leave out the bacon and/or bacon fat, just substitute warmed olive oil. If you make extra dressing it will keep for at least a week, just reheat in the microwave before using.


Warm Spinach and Brussel Sprout Salad
serves 2 as a dinner

Dressing:
2 - 3 cloves garlic
4 slices of bacon
1 t mustard
3 T red wine vinegar
olive oil (maybe)
S & P to taste

Salad:
1/2 a bunch of spinach (about  6 cups), roughly chopped
12 - 15 brussel sprouts

• Shred the brussel sprouts just like they are mini heads of cabbage (cut off the ends, cut them in half from top to bottom, then cut in super thin strips).
• Cut the bacon into bite-sized pieces and cook in a pan until crispy. 
• Remove the bacon, but leave the fat in the pan. You need 3 tablespoons of fat and it depends on the bacon you use if you'll have that. If it seems like you don't have enough, add some olive oil. If it seems like you have too much, take some out of the pan (but save it in case you want to adjust the flavor later).
• Add the other dressing ingredients (not too much salt because most bacon is salty) to the pan on very low. Whisk well for a minute or two to heat the dressing and combine all the flavors.
• Toss the spinach, brussels, bacon, and dressing together and you're done (unless you want to add toasted walnuts, which I'm going to try next time).

Middle Eastern Meatball Soup

This soup inspired me to add (finally!) something new to the Basics page because it was yet another easy and delicious dinner and it also uses every one of my "Soup Tricks." It's a little on the complicated side because you have to make the meatballs and do some pureeing, so I'll call it a weekend or entertaining soup - great for a day when you have a little more time, but of course you still don't want to slave at the stove. I love the combination of lamb and mint and lemon and tomatoes. Right after I took this photo, I dropped in a dollop of plain yogurt and, oh my goodness, that tangy, creamy addition pushed it up to the level of New Favorite. Serve with warm pita or flatbread, a little hummus as an appetizer maybe, and you have a whole evening set.

Middle Eastern Meatball Soup
Serves 4 to 6

For the meatballs:
1 pound ground lamb (it's a little pricey, but the rest of the soup is pretty inexpensive)
1/4 cup fine bread crumbs or Panko
2 cloves garlic, minced
2 t cumin
pinch of red pepper flakes
1 T parsley, minced
1 t fresh mint, minced
1/2 t oregano (I used dried, but fresh would have been great)
1 t salt
1/2 t pepper

• Put all meatball ingredients together in a bowl and mix gently. Try not to mix anymore than is needed.
• Roll the mixture into small, bite-sized balls and set aside.

 For the soup:
4 T butter
1 onion, chopped
4 cloves garlic, chopped
2 T paprika, hot and smoked if you can find it
2 T cumin
pinch of red pepper flakes
pinch of cinnamon
1 28oz can whole tomatoes
2 15oz cans of garbanzo beans/chick peas
4 to 5 cups stock
juice of 1 lemon
1 t fresh mint, minced
1/2 cup parsley, chopped
3 cups spinach, chopped

• Saute the onion in the butter in the bottom of a soup pot. When it starts to brown, add the garlic and saute until it just starts to brown.
• Add the paprika, cumin, cinnamon, and red pepper flakes and saute for about a minute to get them a little toasty.
• Have the tomatoes open in case the spices start to stick too much - you can quickly dump them in and prevent anything from burning.
• Simmer for about 20 minutes to cook off the extra liquid in the tomatoes. Stir occasionally, breaking up the whole tomatoes.
• Puree this in a blender or food processor or with a hand blender. You can make it as smooth or chunky as you want. I like it pretty smooth.
• Put the puree back in the soup pot and bring it back to a simmer. Drop in the meatballs (do your best to not have them piled on top of each other) and simmer for about 5 minutes.
• Add the stock and garbanzo beans and simmer for about 30 minutes to finish cooking the meatballs and get all the flavors happy together.
• About 5 minutes before serving, add the lemon, mint, parsley, and spinach. Once the spinach is wilted, you're ready to go.

Didi's Potatoes

This is one of those great recipes that reminds me that simple is often best. When I first tried these, at a family reunion a few years ago, I figured there was a complicated spice mixture involved or some secret step. I even got the recipe from my aunt, but never made them (it was too easy, it seemed like she must have left something out). Then family reunion time rolled around again and I stood at my aunt's shoulder and watched her make them. It's really as easy as it sounds. We had them for dinner recently alongside a very simple grilled chicken breast and green beans, but I had to use the photo from the family reunion - luckily I cut in line to snap a shot before the potatoes were all gone.

Didi's Potatoes
serves 4 (as a side)

2 pounds medium-sized red potatoes, skins on
4 T butter or olive oil
4 cloves garlic, chopped
1/2 t turmeric
2 t cumin
cayenne to taste
generous salt to taste

• Boil the potatoes whole in plenty of water (time varies depending on the size) until a knife slides in the potato easily.
• Cut them in half and then slice into half circles. You can peel them if you want, but my aunt doesn't do that, so I don't either.
• In the bottom of the pot used for the potatoes, saute the garlic in the butter until it is just starting to brown.
• Sprinkle on the spices and toast for a minute.
• Remove from the heat and toss in the potatoes and salt, stir well, and you're done.