Roasted Brussel Sprouts

For years brussel sprouts have gotten a bad rap as a gross vegetable that people hate.  But I think this is due to the fact that more often then not when they are served they are poorly cooked, resulting in a slimy mush.  That was my first experience with them, a slimy ball of mush with a very bitter flavor.  And I will admit after that first taste I too thought that I had found a vegetable that I would never like.  But when my husband and I got together he informed me that they were one of his favorite vegetables. What was a girl to do but give it one more try.  I had never attempted to cook them myself so I started researching how to prepare them and in my research I found that I wasn't alone in my bad experience with these little balls of cabbage.  But the more I read about how nutritious and according to many blog postings how delicious they were I knew I had to try.  My first attempt wasn't perfect, I tried steaming them and because I was so paranoid about overcooking them they turned out slightly firmer then they should have been.  I served it with a roast beef and mashed potatoes and was delighted when my first bite into the brussel sprouts yielded a pleasant nutty taste that wasn't as overpowering as I remembered as a child.  One of the things that I learned in my research is that if you are always getting an overwhelming pungent odor every time you are steaming them you might be overcooking them.  If you using the steaming method they should only cook for about 5-7 minutes. 

Brussel sprouts, like other vegetables are low in fat and calories, but unlike other vegetables they are high in protein. They are also high in fiber and vitamins.  With all of those positive things I think these little green cabbages deserve a second chance.  For this recipe I used a recipe I found on a blog I follow Madelines Adaptations, roasting them gives them such a wonderful flavor, my husband and I fight to get seconds.

Mashed Turnips and Carrots

Turnips have gotten an very unfair rap as a vile, sour vegetable but that couldn't be further then the truth.  Turnips actually have a very sweet, pleasant taste very similar to a rutabaga. (swede) My husband has been encouraging me to give them a try so at the farmers market I stocked up.  At first I felt I didn't know what to do with it, however after researching them I found that they could be prepared in the same way that you would potatoes or rutabagas.  My first attempt was to roast them in a vegetable medley which turned out even better then I could imagine.  So after reading a new blog that I discovered, Laura Rebecca's Kitchen, I was inspired to try it mashed.  The result was the perfect blend of sweetness as the carrots nicely complimented the turnips.  I would encourage everyone to give this poor misunderstood root a chance, it may surprise you.

How to make Butternut Squash Ravioli

Butternut squash is one of those winter veggies that no matter how it is prepared seems to warm you inside.  Nothing beats out the cold better then a bowl of butternut squash soup.  So on this cold winter day I decided that it was time to warm up with some butternut squash.  But today I was in the mood for something a little different the soup.  I wanted to combine the filling richness of the squash in a hearty pasta dish.  And what could be better then ravioli.  I had tried it once at a restaurant and it was amazing, so I wanted to see if I could create an equally amazing dish myself.

But not everyone has time to make pasta from scratch, so I began researching the secret that makes it easier using wonton wrappers. I had heard of it but never tried it myself, so after reading an article in the Dallas Morning News as guidance, combined that with a wonderful recipe from the Food Network I set out to create.  The process is simple, however it takes time to prepare each ravioli so make sure you have enough time to do it.