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Brussel Sprouts with Caramelized Onions and Pecans...

Brussel Sprouts with Caramelized Onions and Pecans

 

Ode To The Sprout

Loud and clear you’ll hear me shout

about my love of the Brussel sprout.

So this day I will give thanks

for a veggie that tops the ranks.

Like wee, tiny cabbages green and bright

every mouthful a sheer delight.

Those who hate them don’t know ‘owt’

about the lovely Brussel sprout.

©2012 Luna Raye

 

As much as I would like to say I was a perfect child, I wasn’t. I was naughty, had tantrums and caused my parents all sorts of grief. However, I always ate my Brussel sprouts. That probably isn’t much of a consolation but that’s all I’ve got.

For years I was content having sprouts boiled and served up with butter, salt and lots of pepper. Now I have discovered there are other ways to prepare these magical veggies. This particular dish has come my way via the GE Healthahead website which has a huge range of delicious and healthy recipes. I think even those who aren’t keen on Brussel sprouts will be converted once they give this a try!

One new thing I have learned about Brussel sprouts is that they are also known as ‘Brussels sprouts‘. Apparently spelling them either way is fine – they still taste wonderful.

 

Brussel Sprouts with Caramelized Onions and Pecans

Ingredients

1 large sweet onion

2 teaspoons unsalted butter

1 Tablespoon brown sugar

400g fresh Brussel sprouts

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 Tablespoons chopped pecans, toasted

 

Directions

Prepare the Brussel sprouts by cutting them in half and then into shreds

Set sprouts to one side

Melt butter in a large non-stick frying pan over medium heat

Add the onion and cook for approximately 15 minutes or until onions have softened

Stir in brown sugar and cook for a further 3 minutes, stirring frequently

Add the shredded sprouts to the pan and 3 Tablespoons of water to the pan

Saute with the onions for approximately 10 minutes or until tender

Add pecans and serve immediately

Enjoy!

 

Bacon and Cabbage: A Taste of Ireland...

As many of you know my husband and I celebrated Canadian Thanksgiving this past weekend. While I was able to have a taste of home with my fresh pumpkin pie, I wanted to do something similar for my husband. He comes from a large fun loving Irish family (is there any other kind?) and one of his favourite dishes is bacon and cabbage.

Traditionally the dish calls for boiled bacon but we used some smoked back bacon rashers instead. We decided to keep this dish very simple so all we used was the bacon, some Savoy cabbage and a knob of butter. It was served as an accompaniment to roasted chicken thighs and garlicky potatoes. The saltiness of the bacon really complimented the chicken and the potatoes. The cabbage gave the whole dish a lovely texture and it soaked up some of the garlic from the potatoes – which was divine!

This is a simple crowd pleaser and a real taste of Ireland!

Luna Raye’s Bacon and Cabbage

Ingredients

3 rashers of smoked back bacon cut into bite sized pieces

½ a medium Savoy cabbage roughly chopped or shredded

1 knob of butter (approximately 1 Tbsp)

Black pepper to taste

Directions

Put the cut bacon into a pan over a moderate heat

Stir every so often until all the bacon is cooked through

Add the cabbage and give it a good mix around with the bacon pieces

When mixed add the butter and keep stirring everything until the cabbage is just wilted (not long – about 5 minutes)

Season with black pepper and serve

Enjoy!

This recipe serves 2-3 people as a side dish

Bacon and Cabbage

Bacon and Cabbage

These Thanksgiving dishes brought back many precious memories of past experiences, our homes and our families. It provided a good opportunity to remember all that we have to be thankful for, and all that we have to look forward to.

Puffed Cauliflower Cheese....

This is an absolutely amazing cauliflower cheese recipe! It works well as a main course but it also makes a great side dish. The real treat with this dish is the whipped egg whites which create a beautiful puffy texture and the bread crumbs on top which give it some added crunch.

While this might be slightly more labour intensive then other cauliflower cheese recipes it is absolutely worth it.

Tonight I made some minor adjustments to the recipe. The cauliflower I had was quite small so I also included a few boiled new potatoes in the mix. The result was a big bowl of comfort.

Give this recipe a try – you won’t be disappointed!

Delicious Creamed Leeks – an easy recipe....

I have always loved leeks but usually I have them chopped up in soups. A few months ago I discovered a recipe for creamed leeks and thought I would give it a whirl. The result is that now my husband and I are eating them 2-3 times a week. We have become creamed leek addicts!

It is a wonderful side dish that works especially well with chicken. I have also used them as a topping for veggie burgers and have spread them liberally over mashed potatoes.

Do try to use organically grown leeks if you can.

Recipe for Creamed Leeks (serves 2-3)

2-3 medium to large leeks finely chopped.

add to pan with a knob of butter and stir for 3-4 minutes until leeks have softened.

add 2 Tablespoons of cream and salt and pepper to taste.

Yes it’s thats simple!

Enjoy!