January 31, 2019

Brussels Sprouts with Bacon, Garlic and Shallots

Posted by HI Cookery under 01 January | Tags: , |
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Brussels Sprouts with Bacon,

Garlic and Shallots

January 31: Eat Brussels Sprouts Day

Just a month into the new year, Islander continues her resolution to try new recipes and eat more greens. She dislikes Brussels sprouts when Highlander would steam them plain. They are just too bitter for her tastes and avoided eating the mini-looking cabbages—until she tried a soup recipe shared by her college roommate. Then she tasted other Brussels sprouts dishes at a restaurant and potluck parties and wanted to discover other ways to cook them (to the delight of Highlander who loves to eat Brussels sprouts). Of course, Islander believes anything tastes better with bacon so she sautéed it with the vegetable and flavored them with garlic and shallots. Discover how delicious and easy this side dish is to make—cook Brussels sprouts and eat them today!

Recipe

(Adapted from MyRecipes.com)

Ingredients

  • 1 – 1½ pounds fresh Brussels sprouts
  • 6 cloves garlic, peeled and thinly sliced
  • 1 large shallot, peeled and thinly sliced
  • 6 slices center cut bacon, chopped
  • ¼ – ½ cup chicken broth (we used fat free and lower sodium)
  • salt and pepper to taste

 Directions

Wash and dry the Brussels sprouts. Cut off the stem and slice in half. Set aside. Peel the garlic cloves and slice thinly. Peel the shallots and slice thinly.

Chop the bacon. Sauté the bacon over medium-high heat until brown and crisp. Remove with a slotted spoon and drain on paper towels. Discard all but 1-2 tablespoons of bacon drippings. Use this to sauté the shallots.

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Add the Brussels sprouts and sauté around 5 minutes, allowing some of the leaves to become tender and brown. Stir in the garlic and mix for another 5 minutes. Pour in the chicken broth and heat on high for 2 minutes until evaporated. Remove the pan from heat and season with salt and pepper to taste. Serve hot in a bowl as a side dish.

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Notes

  • Raw Brussels sprouts are a healthy vegetable full of vitamins B, C and K. With essential minerals and dietary fiber, they also have anti-cancer properties.
  • We resolve to cook more Brussels sprouts and share the recipes in future blog posts.
 

January 31, 2018

Brussels Sprouts Soup

Posted by HI Cookery under 01 January | Tags: , , , , |
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Brussels Sprouts Soup

January 31: Eat Brussels Sprouts Day

Highlander grew up eating Brussels sprouts and likes them. His mom cooked the baby-looking cabbage as a side dish for some of their Sunday suppers of roast beef, gravy, potatoes and Yorkshire pudding (traditional English meal). But like a lot of people, Islander did not like the taste of Brussels sprouts and passed on them during their family get-togethers. Highlander encouraged her to try making healthy Brussels sprouts in different recipes but she still did not like them…until her college roommate, Champa S., shared one for Brussels sprouts soup (Champa never liked the vegetable before either). Islander was skeptical about the recipe but she gave it a try. She actually liked it! Not only was it easy to make, it did not taste as bitter as the other recipes. Now Brussels sprouts soup is one of the ways she will eat those little leafy greens. Can we convince the skeptics, too, to try this simple soup on “Eat Brussels Sprouts Day”? It is also an appropriate dish to eat as an end to National Soup Month in January.

Recipe

(Adapted from Food.com)

Ingredients

  • 3 cups Brussels sprouts (or 1 ½ pounds)
  • 1 sweet onion, chopped
  • 2 tablespoons butter or olive oil
  • 4 cups low sodium vegetable stock
  • ¼ cup cream
  • fried onions (optional garnish)

Directions

Rinse the Brussels sprouts to remove any debri. Chop the onions. In a large pot, melt the butter or heat the olive oil. Saute the onions until soft.

Mix in the Brussels sprouts. Pour in the vegetable stock. Bring to a boil, then lower the heat and simmer for 20-30 minutes until the sprouts are tender. Puree in batches in a blender.

Transfer the puree back to the pot. Stir in the cream and heat through. Ladle into soup bowls and garnish with fried onions. Serve hot.

Notes

  • Find fried onions in the salad section of the grocery store.
  • Search our blog for other soup recipes.