brussel sprout Archives

Monday Night Dinner & Leftovers For Days!

December 3, 2018 By Morgan

Beer Can Oven Chicken in a handmade clay baker and Bang Bang Brussel Sprouts and Carrots in a handmade Flameware Large Skillet.

Chicken:

Add liquid of choice to your Clay Coyote Chicken Baker, set oven temp for 350F, drizzle with a little EVOO and season chicken, and then pop into oven for 75-90 minutes.
My tip: I use broth in the cup for an extra chickeny flavor.

Bang Bang Sprouts & Carrots:

Cut up. Mix equal parts EVOO and Thai Chili Sauce together, add 1 tablespoon of sriracha (I love JoJo’s) and whisk, toss the sauce on top of the cut up veggies and place in an high-heat oven proof dish, we used the Clay Coyote Flameware Skillet (which works great on stove, oven, and grill). Turn oven up to 425F (I took the chicken out to rest and carve while the veggies cooked) and cook veggies for 20-25 minutes until they’re the sizzling, caramelized, and browned to your liking.
My tip: If you look in your crisper and you’re almost out of sprouts other hardy veggies like carrots, cauliflower, peppers, etc. will make for a bang bang medley.

Use your chicken for leftovers like:

Wild Rice Soup in a Flameware saucepan
Fajitas or Tacos
Sandwiches
Pot Pie in a Flameware Savory Pie Dish

#whatsfordinner #cookingwithclay #mondays #leftoversfordays #bangbangbrusselsprouts

Winter squash and Brussel sprout tagine

June 8, 2016 By Morgan

At the Clay Coyote we love to cook (especially in clay posts) and we also love to share recipes.

This week one customer, Mike, bought a tagine. He shared one of his favorite recipes and these thoughts, “Thank you so much for helping me purchase the (2nd to last!) tagine at your store today for my Mom. I know she will love it!”

Here at the #ClayCoyoteKitchen we get our first Loon Organics Farm CSA box next week and we’re counting the seconds!

WINTER SQUASH AND BRUSSELS SPROUTS BAKE

Recipe calls for a tagine (Moroccan clay baking dish), but you can also prepare this dish in a Dutch oven or oven-proof dish!

2 medium onions, sliced (leave slices intact)
4 T olive oil
1 acorn squash, cut in half and seeded, then cut into moon-shaped wedges (leave peel on)
24-30 Brussels sprouts, washed, and outer leaves removed
2-3 c of a mix of any of the following aromatic vegetables, diced: celery, fennel root, fresh mushrooms
1 t. dried sage (or more, if using fresh chopped sage)
1/2 c chicken stock, vegetable stock OR white wine
12 oz orange juice
1/2 t dried thyme (or more, if using fresh)
1-2 T harissa (a Middle Eastern spice paste)
Salt and pepper (for each layer)

Start tagine heating on medium heat on a heat diffuser. Put olive oil in bottom of tagine. Add onion slices so they completely covers the bottom of the tagine; add diced aromatic vegetables, sage and chicken (or veggie) stock, and salt and pepper to taste. Cover tagine, and after it is bubbling well, turn down heat until barely simmering, and cook about 1 hour.

Open cover, and arrange squash wedges (first) and Brussels sprouts (second) on top of chopped veggies. Combine thyme, harissa and orange juice, and pour over everything. Salt and pepper to taste (a second time), and replace cover.

Turn heat up to medium. When boiling, turn heat down until barely simmering, and cook, covered, until it smells done (an additional 1-1/2 hr or so). Can serve right in tagine dish!

The end of the harvest season… Brussel Sprouts with Bacon

October 21, 2011 By Valerie

It always amazes me what a difference 1 week in Minnesota can make! Last week, I was overheating in my light 3/4 sleeve shirt and jeans. While this week, my 3 layers, scarf, and head band were not enough to keep me warm. We continued to plant the garlic, which brings the entire garlic experience full circle. In June we started the battle with the weeds. I felt rewarded with the introduction of a garlic scape. July brought a heat index of 130. On a cloudless Tuesday, we yanked the garlic out of the insanely hot field, and loaded them onto the tractor to be heaved into the barn loft for curing. Weeks later, we sat in the sun talking and “breaking” the heads for planting. My last day at Loon was spent riding behind the tractor, pushing the last of the cloves into the dirt. I’ll remember this forever as the summer of garlic. I wanted to share a recipe I tried last week. Part of my decision to be a work share this summer was for the opportunity to be exposed to new vegetables. Here is the recipe for my new favorite way to make brussel sprouts. I adapted a recipe I found in Loon’s newsletter. I made this dish in my Flameware Skillet. It was delicious, and the leftovers kept for over a week.