Category: Brussels Sprouts

Sausage and Beer Soup with Brussels Sprouts and White Beans

Sausage and Beer Soup with Brussels Sprouts and White Beans

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Sausage+Beer Soup w/ Brussels Sprouts+White Beans – Scroll down for recipe

After nearly a month away from the blog and home

…first to see our daughter Emily in Pennsylvania..

       …and then to cruise via some stormy, leftover hurricane seas with my sister Helen from our favorite foreign spot, Quebec City, to Ft. Lauderdale, Florida… … 

Continue reading “Sausage and Beer Soup with Brussels Sprouts and White Beans”

One-Pan Chicken with Brussels Sprouts and Potatoes

One-Pan Chicken with Brussels Sprouts and Potatoes

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You know how when you’re in someone else’s kitchen, you’re a bit lost?  Your best and perfect meals just barely turn out?  (Where’s the whisk, the measuring cup, the plates, the vinegar, and why doesn’t she buy your brand of butter?)  I’ve got a new kitchen and it’s my own.  And I’m a bit lost. Not totally, but somewhat.

photo-66It’s not that  I don’t know it at all.  I know this kitchen REALLY WELL; I watched it being built from the studs up.  It’s just that it’s new. My stuff isn’t all put away…

WHERE ARE MY THINGS????

and I’m still looking for quite a few kitchen items.  Like the rest of my dishes and my every day glasses, which just turned up under the upstair’s bathroom’s sink.  My big fear is that all of these boxes just aren’t going to fit in this new kitchen.  Or maybe that I’ll just go on in a big mess, never sorting out the stacks and cartons in the garage, spare room, and basement.  I can see me at Christmas searching for the –this is no kidding — two-foot can of cookie cutters.  (I really haven’t seen it.) Continue reading “One-Pan Chicken with Brussels Sprouts and Potatoes”

Prosciutto Caprese with Toasty Brussels Sprouts and Parmesan Chips

Prosciutto Caprese with Toasty Brussels Sprouts and Parmesan Chips

I have a terrible time leaving caprese alone.  I just keep messing with it.  Adding this and that.  Changing it up. Or Down.  In part, I’ve just been overrun with tomatoes, so why not eat them fresh while they’re heavy, fragrant, juicy, and ripe?  Make hay while the sun shines.

Here’s the Linguine Caprese from last week:

Sauté minced garlic and shallots in olive oil; cook up some fresh pasta.  Add fresh tomatoes, chopped mozzarella, parsley and basil to the hot pasta and cover a couple of minutes.   That’s it. Black pepper, of course.

Or you might remember Bacon Caprese?  With Green Bean and mustard vinaigrette?  I also have just a wee passion for composed salads (or other dishes) on huge round platters I’ve snagged on the cheap at ARC or, in one case, simply on the huge markdown at one of Williams-Sonoma’s end of season sales.

There’s an easy recipe for making your own cheese here, though it’s not truly mozzarella.

But I digress…the Proscuitto Caprese has a little different spin and takes some extra time.  It’s worth it.  And I love the juxtaposition of the warm Brussels sprouts with the room temp caprese; I don’t like cold tomatoes.  I want them to taste of the sun.  With salt, of course.  Could you switch out the proscuitto for bacon, capacola, Serrano ham, Virginia ham, or thinly-sliced grilled chicken?  Sure! I’ll write you a note.   This is more of a method than a recipe, but I’ve written it out just in case.  Amounts are approximate.  (I also posted it on Food52.) Here’s how:

prosciutto caprese with toasty brussels sprouts and parmesan
   chips

4 servings

First cook the Brussels Sprouts.  While they’re cooking (20-30 minutes depending on size), you can prepare the caprese.

  • 4 tablespoons extra virgin olive oil, divided
  • Kosher salt, fresh ground pepper, and crushed red pepper
  • 2 cups fresh Brussels sprouts, trimmed (if large, cut in half)
  • 1/2 cup large shaved slices Parmesan cheese (use potato peeler)

Heat to medium low a large, heavy saute pan or deep skillet with 2 tablespoons of the oil and a generous pinch each the salt and peppers.  Add the sprouts and let cook, stirring, about ten minutes until they’ve started browning and softening. Add the Parmesan pieces to bottom of the pan.  Cook without stirring until sprouts are very tender, quite brown, and the Parmesan slices have turned into chips.

In the meantime,  prepare the caprese:

  • 2 large, heavy and ripe tomatoes, sliced and seasoned lightly with salt and pepper
  • 8 ounces fresh mozzarella, sliced
  • 1/2 cup fresh basil leaves
  • 8 ounces Proscuitto  (you can definitely use less if you’d like)
  • 3 cups salad greens (your choice)
  • juice of one lemon

Layer, in a circle (overlapping) on a large round platter (or in lines on a rectangular one) the tomatoes, cheese, basil, and proscuitto.  Surround the caprese with salad greens.

Then put it all together and dress the salad.

When the sprouts are done, and while they’re warm, place them at the center of the salad.  Squeeze lemon juice over everything and drizzle with the remaining 2 tablespoons olive oil. Sprinkle  all with just a bit more salt and pepper, making sure you season the salad greens.

Cook’s Notes: You can substitute the more traditional balsamic vinegar and oil if you’d like.  If you’re using Italian proscuitto, be very careful with the salt you add.  Our domestic (American) proscuitto, which is less expensive and perfectly usable–if different–is less salty.

{Printable Recipe}

Layers and layers of textures and flavors.

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If you liked this, you might also like this week’s Dinner Place Blog (Cooking for One):

farro salad with canned wild Alaskan salmon, tomatoes, basil, and spinach

or  our dinner the night after we had the proscuitto caprese….  Here are gorgeous fresh figs, fig jam, a little baguette, manchego thinly sliced and the rest of the proscuitto.   Who needs to cook?

two-dog kitchen and around the ‘hood

As the weather turns from hot as ___ to immediately rainy and chilly (??), it’s time to harvest basil and make pesto for the freezer.  I’m also making a treat for the choir for tomorrow night’s rehearsal.  Probably apple crostatas, but maybe pumpkin-chocolate chip muffins.  I’ve got some large carafes and will make coffee and tea before I leave home, toting it to church so I don’t have to go so early to make hot drinks.  This will be our third rehearsal of the year, but we’ve been missing traveling folks until now so I waited to bring a welcoming, start of the year something special for breaktime.

Prospect Park United Methodist–Here’s where I work and worship.
Our Tuck lapping up the remaining sun.

Sing a new song; make a new caprese,
Alyce

38 Power Foods, Week 7 — Brussels Sprouts –Pan-Roasted Brussels Sprouts with New Potatoes and Parmesan

38 Power Foods, Week 7 — Brussels Sprouts –Pan-Roasted Brussels Sprouts with New Potatoes and Parmesan

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When brussels sprouts (note spelling) first came back in vogue (they were vegetable non grata for a long time, right?), I put off making them.  It seemed everything was being thrown into the oven with olive oil, salt and pepper. Was there anything you couldn’t cook that way? Brussels sprouts joined in the olive oil-oven fun all over the food world.  I waited. 

(above) This is one of Madeline L Pots’ award winning songs from her CD “Gonna Plant A Garden”.

As a kid, I didn’t like brussels sprouts.  Did anyone?  As a young bride, I occasionally bought a package of frozen ones (just for something different) as there weren’t fresh ones available at the places I shopped.  As time went on, they just disappeared from my repertoire until a few years ago when I began to see them fresh in tiny bags or right on their very own totem poles at Whole Foods. (illustration courtesy Merriam-Webster)

 A few special recipes began to be part of our regular meals as I developed not one, but several ideas for these special tiny lovelies.  (I share a couple of them below- one with potatoes and one without.)  Cooked slowly in a sauté pan, the inherent bitterness dissipates into the air, and the gentle beauty of brussel sprouts begins to shine in their sweet, tender nuttiness.  Carmelization might be the word.  Makes them wine-friendly, too.

Prep:  Try to buy young sprouts; older ones tender toward the bitter side.  Store young, fresh brussels sprouts (yellowed leaves removed if they’re a bit older) for up to two weeks loosely covered in refrigerator.   When ready to cook, wash them well, remove a leaf or two, and trim the stem–not too far up or all the leaves will come off. You can also cut an X into the stem to quicken cooking time and ensure even cooking.  If they’re huge, cut them in half.   There’s a video for everything and here’s one about cleaning brussels sprouts since I know you have nothing else to do today:
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Now that you know all about them, try this:

PAN-ROASTED BRUSSELS SPROUTS with New Potatoes and Parmesan 

             2-3 servings
  • 2T olive oil (regular is fine; don’t need extra virgin)
  • 12 fresh brussels sprouts, cleaned, trimmed, cut in 1/2
  • 6 red potatoes- 1/4d if large, left whole if small
  • 1 large onion, peeled and cut into eighths 
  • Kosher Salt, freshly-ground pepper, pinch of crushed red pepper (or to taste)
  • 1/4 c Parmesan cheese, “grated” in large shards with a potato peeler (skip for vegan version)
  1.  Heat oil  in a 12- inch skillet over medium heat.   Add brussels sprouts, potatoes, and onions.   Sprinkle generously with salt, pepper, and add just the pinch of crushed red pepper.   Stirring frequently to avoid burning, but still to brown nicely, cook  for about 10 minutes.
  2.  Add Parmesan to the pan.  Turn heat down to medium-low and cook until vegetables are fairly well-done, but still somewhat crispy. Take care to not burn the Parmesan but  it should be quite brown; some of it will be almost chip like.  This may take another 20 minutes or so, depending on how hot your skillet is.   Taste; re-season if necessary.  Serve hot or at room temperature.
  3. Cool completely before storing well-wrapped leftovers  in refrigerator for 2 days.  
  4. To re-warm,  place in a skillet over medium heat with a tiny bit of olive oil to prevent sticking.  Heat, stirring often, until  hot–about 10 minutes.

Saving the best for last, here’s my pan-roasted brussels sprouts mixed up with only very crispy shards of Parmesan and topped with pumpkin seeds for crunch.   Cooked slowly and thoroughly, the sprouts become a little nutty and the Parmesan turns into something akin to chips.  Scrumptious.  Even if you never wanted to eat brussels sprouts.

 

PAN-ROASTED BRUSSELS SPROUTS WITH PARMESAN AND PUMPKIN SEEDS
  • 12 fresh brussel sprouts, cleaned and trimmed (Take l layer of leaves off,  cut off bottom tiny core) and cut in half
  • 2T olive oil
  • 1/4 c Parmesan cheese, “grated” in long pieces with a potato peeler
  • 1/4 c pumpkin seeds
  • Kosher Salt and freshly-ground pepper
In a medium skillet, heat oil over medium-high heat and add brussels sprouts. Stirring frequently to avoid burning, but still to brown nicely, cook brussels sprouts for about 10 minutes. Add parmesan and pumpkin seeds. Turn down heat to medium-low and cook until sprouts are fairly well-done, but still somewhat crispy. Take care to not burn the parmesan; it should be quite brown. Salt and pepper well.   Serve  hot.  Follow storage and re-heating instructions above.
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I’ve served these brussels sprouts for many occasions, but particularly like them for my fast Thanksgiving dinner.
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 everything you didn’t want to know about brussel sprouts
courtesy brusselsprouts.com:

Brussels sprouts, or Brassica oleracea gemmifera, are related to other better-known vegetables in the Brassica genus like broccoli, cabbage and cauliflower. They are part of the cruciferaeor mustard family, so known because of a four-part flower in the shape of a cross.

HISTORY: Sprouts were believed to have been cultivated in Italy in Roman times, and possibly as early as the 1200s in Belgium. The modern Brussels sprout that we are familiar with was first cultivated in large quantities in Belgium (hence the name “Brussels”sprouts) as early as 1587, with their introduction into the U.S. in the 1800s.

NUTRITIONAL INFO: Brussels sprouts are a very good source of many essential vitamins, fiber, and folate. They are especially high in Vitamin C. (Click here to see the nutritional label) They, along with their other cruciferous cousins, have been shown to have some very beneficial effects against certain types of cancer, as they contain many different ingredients that are believed to help prevent the disease 

These recipes originally available on More Time and Dinner Place in separate blogs.
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38 Power Foods is a group effort!   Stop by these other blogs and see what they’re cooking each week as we team up to bring you some of the healthiest cooking available.

Ansh – SpiceRoots.com  
Jill – SaucyCooks 

Sarah – Everything in the Kitchen Sink
Anabanana – adobodownunder.blogspot.com
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As we go along, I’m guessing we’ll get some other writers involved.  If you’re interested in joining the gang writing each week, get in touch with Mireya from My Healthy Eating Habits:  Mireya@MyHealthyEatingHabits.com

Sing a new song; cook a new brussels sprout,
Alyce

two-dog kitchen and around the ‘hood

Miss Gab watching Ina with me.

Lovey-Dovey

 I’m busy developing and testing recipes for the soup cookbook.  This week, I’m working on
Pozole (Mexican stew–mine’s made with pork tenderloin, corn, and hominy) and  Tom Kha Kai (coconut/chicken from Thailand).  I’m finding the most difficult part is figuring out how this whole thing goes from a Word doc (actually becomes a pdf first) to the 6×9, 100  printed page.
How can I be sure that the pagination makes sense or that recipes are on one page?  Or that the margins are accurate?  Did I consistently use “t” or “tsp” for teaspoon?  You get the picture!  Slowly, I’m starting to see how it works.  I have a bunch of home-testers cooking away.  If you have a testing recipe and I haven’t heard from you, I’m looking forward to a response pretty soon.  Test on!

It’s NW blueberry time; I’m eating all I can get and freezing the rest.

You can see how easy it is to move around my kitchen.

In Colorado, we have time for movies with the grandkid.  Thanks, God.

Just for grin and giggles, I made homemade mayonnaise for a dressing for a steak and fresh potato chip salad.  Dear.

  That’s all she wrote.