Friday, December 18, 2009


Glazed Carrots with Pecans

1 tablespoon olive oil
6 cups diagonally sliced (1/4 in) peeled carrots
1 teaspoon minced fresh ginger
1 cup packed brown sugar
1 - 1/2 cups toasted pecans

Heat oil in a nonstick frying pan over medium-high heat. Add carrots and cook, stirring frequently, 4 minutes. Stir in ginger and brown sugar, cook, stirring, until sugar melts, about 2 minutes. Add pecans and cook until carrots are tender when pierced and mixture is glazed in sugar, 3 to 5 minutes.

Yield: Serves 10

Brussels Sprouts with Parmesan and Pine Nuts

1 tablespoon olive oil
2 garlic cloves, minced
3/4 pounds brussel sprouts, trimmed and quartered
1/4 cup vegetable broth
2 tablespoons toasted pine nuts
salt and black pepper to taste
3 tablespoons freshly grated parmesan cheese

Heat olive oil in a large frying pan over high heat. Add garlic and brussels sprouts, cook until brown and softened, stirring occasionally, about 8 minutes. Add broth and cook until sprouts are tender bot not soggy, 3 to 4 minutes. Add pine nuts and season to taste with salt and black pepper. Transfer to a small dish and sprinkle with parmesan.

Yield: Serves 6

Creamed Spinach Gratin

1/2 teaspoon butter
5 packages (10 oz each) frozen chopped spinach
2 - 1/2 cups heavy whipping cream
1 cup parmesan cheese
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cups fresh bread crumbs

Butter a shallow 1 - 1/2 to 2 quart baking dish. Squeeze out as much water as possible from the spinach ( use your hands or a clean kitchen towel). Set aside.

Heat spinach and cream in a large saucepan over medium-high heat. Reduce heat to low and stir in cheese to melt. Stir in salt and pepper. Adjust seasoning to taste.

Transfer spinach mixture to buttered baking dish and sprinkle with bread crumbs. Just before serving, place dish in the oven 5 to 6 inch below broiler set to high; broil until top is golden and crunchy, about 3 minutes.

Yield: 12 servings

Southwestern Roasted Green Beans

2 - 1/2 pounds grenn beans
1 tablespoon olive oil
1/3 cup pine nuts
1 tablespoon butter
about 1/4 teaspoon cayenne
salt to taste

Rinse and drain green beans; trim and discard stem ends. In each of two 12 - by 17 - inch baking pan, mix half the beans with half the oil; spreand level.

Bake in a 450 F oven until beans are slightly browned and tender when pierced, 15 to 25 minutes.

Stir half the nuts and butter into beans in each pan; continue baking until pine nuts are golden, 50 to 6 minutes longer. Pour into a bowl, add 1/4 teaspoon cayenne and mix well. Taste and add more cayenne and salt if desired.

Yield: 8 servings

Spinach and Persimmon Salad

1/4 cup rice vinegar
2 tablespoons orange marmalade
1 teaspoon toasted sesame oil
salt and pepper to taste
5 quarts baby spinach leaves (1 - 1/4 lb), rinsed and crisped
3 firm persimmons (5 oz each), peeled and sliced into wedges
3/4 cup glazed pecans

In a large bowl, mix rice vinegar, marmalade and sesame oil. Add salt and pepper to taste. Add spinach, persimmons and pecans. Mix gently to coat with dressing.

Yield: 12 to 14 servings

NOTES: The dressing and persimmons for the salad can be prepared up to 4 hours ahead; wrap fruit airtight and chill. Assemble the salad shortly before serving. You'll find glazed pecans in the nut section of your supermarket or make your own, recipe below.

Glazed Pecans

2 cups pecan halves
1/3 cup light corn syrup
vegetable spray

Combine pecan halves and corn syrup, stirring to coat pecans. Line a 15 - x - 10 - inch jellyroll pan with parchment paper or aluminum foil; coat with cooking spray. Arrange pecans halves in an even layer in pan.

Bake at 350F for 12 minutes; stir using a rubber spatula. Bake 8 more minutes. Remove from oven and stir, arrange in an even layer on wax paper and let cool completely.

Yield: 2 cups.

NOTES: After glazed pecans have cooled, pecans can be stored in an airtight ziploc bag. These can be made before hand, up to one week. Also GREAT!!! served with ice cream or added to one of your favorite holiday bread recipes.


  1. What great side dishes! I love the brussel sprouts recipe! Thank you!

  2. Those sound so good! Many Thanks!


  3. OLA OLA,have been coming around here every time but cant leave ya a hi coz on some blogger posts(where comment box opens below the post i noticed)i simply cant get thru-have been wanting to leave in a hi at ur last post too-all fantastic as ever & i v much missed telln ya that!!!!

  4. All of them sound so yummy! I think I need to try the spinach salad, that sounds so interesting.

    Thanks for sharing,

  5. Great recipes. I copied them. I am thinking about making the Creamed Spinach Gratin. Merry Christmas:)

  6. Thank you for visiting my blog!I follow your blog as well.Your recipes sound great,I wanna try them.
    See you soon!

  7. Your brussel sprouts actually reminded me of the broccoli I am making for Christmas. Roasted Parmesan Broccoli. As soon as it's out of the oven you drizzle with olive oil, lemon juice, parmesan and pine nuts. Your others sound wonderful too!

    Merry Christmas.

  8. all sound terrific for the holiday table... love the carrots and the glazed pecans sound wonderful!

  9. Nice to read a few recipes today that are not all going to give us a sugar high:) Thanks for sharing. Merry Christmas.

  10. OMG, your recipes sound so yummy! My mom used to make the glazed carrots without the pecans. I've got to try this for Thanksgiving next year. I want to thank you as well for becoming a follower of my blog. Thanks!

  11. Jerry,
    all the recipes sound delicious-the glazed carrots though sound wonderful

  12. I will definately try the brussel sprouts and the roasted green beans. Thank you for the wonderful recipes....

  13. I could eat the whole bowl of carrots by myself!

  14. I've saved this post...I can't wait to try the brussel sprouts...mmm!


  15. I printed out the brussel sprout recipe. I would like to jazz up my side dishes, and this sounds good. I love pine nuts.

  16. Those Glazed Carrots sound perfect! I think I will be putting them on our menu. Thanks for sharing.