Vegetables

Spicy Brussel Sprouts 

5 cups of cleaned and halved brussel sprouts
1/2 cup Wegman's basting oil
1/2 yellow onion chopped
1/2 cup chinese chili sauce (I like pretty spicy food, so maybe less)
1/2 cup portabella mushrooms
3 garlic cloves

Heat oil in a non-stick skillet, cast iron pan, or wok pan. Add onions and sautee for 2-3 min, then add mushrooms, sautee for another minute, then add garlic. Reduce heat to medium. Stir in brussel sprouts and for about 4-5 minutes. Add in garlic chili sauce and cook for 2-5 minutes. Serve.

Spicy Green Beans

2 cups of Green beans
3Tlbs. Chili Sauce
2 cloves garlic
1/2 yellow onion
2Tlbs. olive oil




Pull the ends off of the green beans, notice how I didn't? I had to cut them off. GRR. Heat oil in a non-stick skillet, cast iron pan, or wok pan. Add onions and sautee for 2-3 min, then then add garlic. Reduce heat to medium. Stir in green beans and for about 5-8 minutes. Add in garlic chili sauce and cook for 2-5 minutes. Serve.
In a frying pan, heat the olive oil.  Add the green beans and cook for 8 minutes.  Saute the 1/2 of onion and garlic in a different frying pan.  Add the onion and garlic to the green beans.  Add the chili sauce and cook for 2 min and serve.
 
"Shrimp Cocktail"

[This really does taste like shrimp cocktail when it's cold. Don't let it warm up]

1 head Cauliflower cut into bite size pieces (don't use frozen)
1 cup of Old Bay Seasoning*
1/4 cup of salt
2 yellow onions quartered not diced
8 garlic cloves (don't dice)
3 lemons cut into quarters
water

Cocktail sauce
2 cups of organic arrabbiata tomato sauce
2 Tlbs horseradish
Few dashes of old bay

In a stock pot, fill 3/4 full with water and add old bay, salt, and onions.  Squeeze the juice from the lemons into the pot, and throw in full lemon.  Bring to a boil, reduce heat to medium high and cook for another 10 minutes.  Don't allow the mixture to boil over.  Using a slotted spoon, remove the lemons, garlic, and onions (this is why you don't dice the onion and garlic).  Throw these away, water logged onions and garlic do not cook up.  Return the stock to a boil again and add the Cauliflower.  Turn off the heat and cover.  Cauliflower should be crisp in about 8 minutes.  Drain the water from the cauliflower.  Put the cauliflower on a baking sheet in the frigde and cool.  Don't serve this stuff warm.  Serve chilled with cocktail sauce.

*My first Blog question was about Old Bay!!  Check out the FAQ portion for a picture of the old school Old Bay Seasoning tin and a short description.

Acorn Squash and mushrooms

1 Acorn Squash
1 cup portabella mushrooms
1 cup Wegman's basting oil
1/2 yellow onion
3 garlic cloves


Heat the oven to 450.  Line a baking dish with foil.  Really, line the dish with foil or you will be scrubbing mushroom mix out of the pan for awhile. Cut the ends off of the acorn squash and cut into 4 pieces and remove the seeds.  Drizzle 1/2 cup basting oil over the squash. Bake for about 30 minutes.  Sautee the onions in basting oil.  Reduce heat to medium, and cook onions and garlic.  Spread mushroom mixture over the squash and bake for 10-15 more min.  Serve.

4 cups of cleaned fresh green beans (don't use canned)
1/2 cup Wegman's basting oil
1/2 yellow onion chopped
1/2 cup chinese chili sauce (or less, I like pretty spicy food)
3 garlic cloves