#brussel spouts

[itsbylaw]

(via Apple Cider Glazed Brussels Sprouts | Italian Food Forever)

[esmaltecorrido-blog]

Brussel spouts roasted in coconut oil

[pfitblog]

90 Calorie Brussel Spout Chowder

90 Calorie Brussel Spout Chowder

2 weeks ago I played around with some ingredients and a surprisingly delicious soup (Steve calls it chowder). We both were shocked how much we liked it. The flavor is sweet, creamy, rich and scrumptious! So, Steve asked me to make it again and, this time, I measured it all out so I could share it with you. NOTE: You don’t really have to like brussel sprouts to love this soup. It really is that…

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[redbeansanderic]

New Post has been published on Red Beans and Eric... err Rice!

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Dill Glazed Carrots and Cranberry Brussel Sprouts

You’ve been planning that Thanksgiving menu for weeks now, you have everything you need, but what if you have a last-minute cooking malfunction or you miss counted the guests you have coming over?  Problems can pop up at any time, so you should have a back up or two just in case!

The crack team of cooks here at the Red Beans and Eric “test kitchen” have two (2), that’s right 2 (two), ideas for you in case you need them!  They work well beyond the Holiday season also, so these 2 quick recipes are like a gift that keeps on giving… and no need to thank me, I mean us…

From time to time, I like to use these two vegetable recipes as sides, they take little preparation or ingredients and one you can keep in your freezer until the time comes you need it.  I’m talking about a Dill and Sugar Glazed Chopped Carrot that’s cooked in a skillet, the other is Brussel Sprouts with Dried Cranberries (hey, beggars can’t be chooser’s!  You need to eat your greens and that’s that!)

I do buy carrots a lot from time-to-time, so in a bind, I have these available.  You could also use already sliced carrots in a can, but just make sure they’re drained and patted dry, you’ll just have to adjust your cooking time since the carrots will already be soft.  As for the Brussel Sprouts, you could go fresh with this recipe but I usually have a bag of Green Giant Frozen Steamers in the freezer.  If something does happen to go wrong with a dinner I’m making, I have these as a back-up side.  Just mix the sprouts with Dried Cranberries and you have a nice little side.  There is a recipe for both fresh and frozen options below, now it’s like you got 2 1/2 ideas!

Good luck!  I hope you have a great Thanksgiving and everything turns out the way you plan it!  If not, after searching the web for good back-up recipes and you some how come to find these… thanks for trying!  As always, let me know what you think!

  Dill and SUGAR GLAZED CARROTS

INGREDIENTS:

Carrots, cut to bite size pieces

2 tbsp sugar

2 tbsp dried dill

1 tbsp olive oil

DIRECTIONS:

Chunk the carrots into bite sized pieces, heat some olive oil then add the carrots

Sprinkle sugar and dried dill over carrots and mix well.

Cook for about 10 minutes stirring frequently.

    BRUSSEL SPROUT with CRANBERRY

INGREDIENTS:

1 to 3 oz of a 3-oz package of Dried Cranberries

1 11-oz Green Giant Steamers Brussel Sprout (or any frozen brand)

DIRECTIONS:

Heat the Brussel Sprouts per directions on package.

Once finished, transfer to a mixing bowl and add in the dried cranberries.

USING FRESH BRUSSEL SPROUTS DIRECTIONS:

Remove the stems and any yellow or brown leaves, then wash under cold water.

After washing, cut the sprouts in half, or quarter.

Fill the bottom of a steamer pot with about 2-inches of water.  Let the water come to a full rolling boil.

Place the Brussel Sprouts in the steamer basket and cover, steam for 5-6 minutes.

Place the sprouts in a mixing bowl, add 1 tablespoon of melted butter; mix well.

Mix in the dried cranberries, then serve!

Just be warned, Brussel Sprouts still taste like Brussel Sprouts, it doesn’t matter how much sweetness and tart you add to it… they’re still Brussel Sprouts!

You could also make:

Creole Macaroni and Cheese

Congri

Andouille Sausage and Cucumber Salad

And of course… Red Beans and Rice!  Right?

Was there a quick easy meal that you threw together at the last-minute that saved you?  Share it below in the comments!

  If you have any questions, please feel free to email me at [email protected] or find me on Twitter at @redbeansanderic and be sure to look for me on Facebook!  On the RIGHT side of the page, you’ll find all the Social Media outlets I’m at!

Please keep sharing my blog!  Thank you!

You can find my recipe for THE SWEDISH Meatball Po’ boy in the SOUTHERN PO’ BOY COOKBOOK by Todd-Michael St. Pierre. Also in the book, are my recipes for the GERMAN and the popular BENNY, an Eggs Benedict open-faced po’ boy!

[putfoodfirst]

Brussels Sprout-Leaf Salad

I'm having a serious love affair with this salad. Like having it for dinner back-to-back nights kind of thing.  

Brussel sprouts have got to be one of my all-time favorite green vegetables. Growing up my parents steamed b-sprouts and served them with Grey Poupon. Addiction began. Then I started roasting b-sprouts until crispy on the outside and sprinkled them with a little lemon juice and parmesan. Addiction grows. 

This latest addition really sealed the deal: Brussels Sprout-Leaf Salad. yum. The trick is to blanch (we'll get to the method) the b-sprouts.  The result is tender yet crunchy, bright green leaves that make the perfect bed of greens for a delicious and healthy salad. A welcomed reprieve from the norm of spinach or romaine. 

Brussels sprouts have positive effects on these body systems: the detox system, the antioxidant system, the anti-inflammatory system.

1 cup of raw brussels sprouts:

is only 38 calories

is an excellent source of vitamins A, K, C and folate

has almost 3.5 grams of fiber

I paired the greens with walnuts and blue cheese. I can't say much for the nutrient stats of blue cheese, but walnuts are exceptionally rich in nutrients.

High in protein in the form of essential amino acids.

High in fatty acids in the form of polyunsaturated fat and omega-3 fatty acids.

Rich in the form of vitamin E that has been proven to protect against heart problems.

Also an anti-inflammatory, anti-cancer, and antioxidant food.

To make:

1-2 cups brussel sprouts (about 12 medium sized)

1/4 cup chopped walnuts, raw and unsalted

3-4 tbsp.  blue cheese crumbles

2 tbsp. extra virgin olive oil

2-3 tbsp. white balsamic vinegar (any combo of olive oil and vinegar would be good with this)

Start by trimming the ends off of the b-sprouts, maybe a little further than usual. This will ensure the outer leaves detach from the sprout easily.

Fill a large pot with water and bring it to a boil. As water is heating, prepare a bowl with ice cold water.  

Once water is boiling, add b-spouts to water and let boil for 2-3 minutes.

Remove from heat immediately and use a slotted spoon to remove b-sprouts from pot and move to ice water to stop cooking. 

Place b-sprouts in a bowl with a lid and shake your heart out. This also gets the outer leaves to separate from the sprout.

Open the lid and find the sprouts that still have outer leaves attached. Use your hands to peel them apart. Put the inner portion of the sprout aside for another day/recipe. 

Now you should have only leaves. Add the remaining ingredients and combine.

 1. Trim the ends

2. Boil for 2-3 minutes ONLY!

3. Immediately submerge in ice cold water.

4. Put in a sealed bowl and "shake it out" (Florence reference).

5. You'll be left with mostly leaves and some still intact b-sprouts.

6. Find the intact sprouts and remove the outer leaves with your fingers. They peel right off and this is what you are left with. 

7. Combine leaves with oil, vinegar, walnuts and cheese.

This should be what's for dinner tonight. 

[chrisetc]

Why am I just now trying brussel spouts?

[landmarcrestaurant-blog]

Special at Landmarc Time Warner Tonight!

Grilled Boudin Blanc with Roasted Candied Beets, Brussel Sprouts and Cabbage!

[cheeversauce]

Brussel Sprouts Sautéed in White Wine with Cranberries and Toasted Almonds

Brussel Sprouts have a bad rap in my opinion. They tend to stick out as one of those dreaded vegetables you hid under your napkin or fed to your dog as a kid...right next to the broccoli. I can't pinpoint when exactly my relationship changed with them, but it's safe to say that New York City restaurants, with their unwavering ability to offer delicious side dishes played an important role. It feels like one day (or at least as of 4 years ago) this once discarded vegetable came in vogue, and all of the sudden brussel sprouts with lemon and pancetta, brussel sprouts with bacon and shallots, brussel sprouts with garlic and parmesan, were offered on the menus of every restaurant north of China Town. I do love my side dishes so I was on board,  I didn't even care if they were charging me $10 for fancy miniature cabbages on top of my already $35 meal. I was hooked. 

The best of the best (in my opinion) are served at Tartine, and since the restaurant is conveniently located down the street, I found myself falling into an addictive trap. So I decided to whip up my own batch that was heavily inspired by my West Village favorite, and the results were nothing short of perfection. 

Now brussel spouts are delicious just tossed with olive oil, some salt and pepper, and then roasted in the oven until tender, but a tiny bit more effort and a little more ingredients can give you some amazing results. I made these at our Thanksgiving dinner, and nothing is more satisfying for a food blogger than people "Oooh"ing and "Ahhh"ing what you brought to the table. Did you just make a yummy noise? 

The recipe is super easy and very CheeverSauce friendly since it's the perfect dish for my no measuring philosophy. The sweetness of the dried cranberries offsets the bitterness from the spouts and the almonds offer a nice texture and crunch to the dish. Cooking them in white wine adds a punch of flavor that pulls together all of the ingredients perfectly.

Onto the recipe!

You're going to be sautéing the spouts halved and faced down on your sauté pan so depending on how many people you are cooking for you want to make sure there is enough room in the pan for the brussel spouts to lay flat without overlapping.

After washing your brussel spouts, cut off the bottom stem and then halve. 

Lightly coat the bottom of your pan with cooking spray or olive oil and place the spouts face down, and turn on your heat to medium/high. 

Let the spouts cook for about 3 minutes. 

Add a dry white wine to the pan until it covers about 3/4 of the sprouts. 

Let the wine reduce (about 15-20 minutes) until it is almost gone from the pan. 

Add vegetable stock to the pan until it covers about 1/4 of the spouts and let simmer and reduce down as well. 

Meanwhile soak a two handfuls of dried cranberries in white wine and microwave for two minutes. Spread another two handfuls of sliced almonds on a cookie sheet and toast in your oven at 350 until golden or in a toaster oven. 

Once your vegetable stock reduced let the sprouts cook until the bottoms have become browned. Once browned, pour the cranberries into the pan (include any leftover wine from their bowl) and mix into your sprouts. At this point the liquid allows you to stir up your spouts and scrape the browed bits from the bottom of the pan (add a couple slashes of white wine or vegetable stock if you need more liquid to do this)

Add your toasted almonds and toss. Allow your cooking liquids to reduce again and then turn off your heat. 

Now this next step is a little controversial because it offers every healthy eaters dreaded ingredient - butter. You can avoid this step and still get an amazing dish, but I think it's well worth it. Take a tiny bit of butter (about a tablespoon or two) and melt it over medium/low heat until it browns...not melted...browned. Click here for a how-to.  Poor your browned butter of the sprouts and enjoy!

CheeverSauce side note: On Thanksgiving I added shallots to the mix (add them after you add your spouts to the pan) and it tasted great. According to these pictures - I cooked them sans shallots on the first batch. They are good either way.

Click here for more recipes!