LEMONY SHREDDED BRUSSELS SPROUTS WITH ALMONDS

Definitely not the most popular veggie around, but even if you are a self-professed BS hater (cannot believe what I just did here), I suspect you will enjoy this recipe. Sometimes all it takes is cutting a veggie in a different way and a new horizon opens up. It is just what happens when you finely shred these babies. You can use a knife, but the food processor will be faster and give slices more homogeneous in thickness. Once you are done prepping the sprouts, the whole thing comes together in less than 10 minutes. Perfect side dish for a busy work day.

LEMONY SAUTEED BRUSSELS SPROUTS WITH ALMONDS
(from the Bewitching Kitchen)

(This is a heart-healthy recipe, with 1.5 g saturated fat per serving)

12 oz Brussels sprouts
2 celery ribs, finely diced
1/3 cup almonds
1 to 2 tablespoons olive oil
salt and pepper
4 slices of preserved lemons, diced (optional, see comments)
fresh lemon juice to taste

Shred the sprouts in a food processor to 1/8 inch thick. Reserve.

Heat the oil in a large non-stick skillet, add the celery, season with salt and pepper, saute until fragrant. Add the almonds and cook them until they just start to get some color.

Increase the heat to high, add the shredded Brussels sprouts, and saute them moving them around a  bit.  When they start to get a bit softer, add the preserved lemons, close the pan with a lid, and let it all cook undisturbed for 2 minutes.

Open the skillet, check if the sprouts are cooked to your liking. If they seem tough, add a bit of  lemon juice, close the pan again and cook a bit longer. If they are al dente, squirt a little lemon juice, adjust seasoning and serve.

ENJOY!

to print the recipe, click here

Comments: Amounts are all pretty flexible, I shredded enough sprouts to have what seemed enough for our dinner and leftovers for my lunch next day. It was close, let’s say that my lunch turned out a bit light.  A fried egg was needed to the rescue.  Preserved lemons will add a very intense citric flavor but don’t worry if you don’t have any around, just add  good dose of lemon (or even lime) zest, and it should be equally tasty.

That same evening I was roasting butternut squash as another side dish for grilled pork tenderloin, and decided to serve both veggies together.  Loved the color contrast and they got along great as far as taste is concerned. I admit I almost did not need the meat. But then I did.

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HOLIDAY DOUBLE-DECKER

One post, two recipes…   It’s the holiday spirit! 😉

A few years ago I began using the 7-6-5 method to cook pork tenderloin, with all varieties of rubs, glazes, and marinades.  It’s a nice approach because once you memorize those numbers, you’ll have no need for the recipe, and you’ll always have perfectly cooked pork tenderloin.

Shortly thereafter it occurred to me that chicken breasts are so similar  in fat content and overall texture, so why not  “7-6-5 them?”  Well, I’m happy to report that the idea was a success.   Several times I’ve grilled chicken breasts  with this technique, and it leaves meat tender, moist, and perfectly cooked.

7-6-5 GRILLED CHICKEN BREASTS
(from the Bewitching Kitchen)

4 chicken breasts, boneless, skinless
for the marinade (substitute any recipe you like)
:
1/4 cup olive oil
1 T red wine vinegar
1 T fresh orange juice
1 tsp dried thyme leaves
pinch of red pepper flakes
salt and pepper

Whisk the olive oil, vinegar and orange juice vigorously together into an emulsion.  Add the dried thyme and red pepper flakes and whisk again.  Place the chicken breasts in a bowl and pour the marinade over them, coating well.   Cover and refrigerate for a couple of hours or overnight.

Remove the meat from the marinade, season with salt and pepper and place on a very hot grill, covered,  for 7 minutes.   Turn the meat over and continue grilling for 6 minutes.  Without opening the grill, turn it off and let the meat stay inside for 5 minutes.   Place the meat on a serving plate, tented with aluminum foil, let it rest for 5 minutes.  Slice at an angle and serve.

ENJOY!

to print the recipe, click here

Comments: This is a basic method, with which you can use any marinade or rub you ‘re fond of.   I like to start marinating the chicken early in the morning before leaving for work, so that dinner is a no-brainer: all it takes is 7-6-5 minutes, and a side dish or two.   Like Brussels sprouts and roasted butternut squash!

Which brings me to the double-decker,  Shredded Brussels sprouts.  My  husband insisted that a post solely devoted to Brussels sprouts would scare away most, if not all my readers!  I am sure my readers are very loyal (fingers carefully crossed), but in fact this poor veggie ranks way low in any popularity contest.   So, allow me to share with you a GREAT way to prepare Brussels sprouts, and I ‘ll bet that even the sprout haters in the audience will enjoy it…

LEMONY SHREDDED BRUSSELS SPROUTS
(adapted from Martha Stewart.com)

1-2 pounds of Brussels sprouts
2 T olive oil
2 T water
zest of 1 lemon
good squeeze of lemon juice
salt and pepper to taste

Thinly slice the Brussels sprouts with a knife or the slicing disk of your food processor. Heat the olive oil in a skillet until very hot, almost smoking.   Add the sliced veggies, the water, season with salt and pepper and cook,  stirring every once in a while until the sprouts become tender and develop a few brown spots.  Add lemon zest, mix, and squeeze a little lemon juice all over and serve.

ENJOY!

to print the recipe, click here

Comments: Sometimes a different way of processing a vegetable will substantially improve its taste.  Prepared this way, Brussels sprouts have a pleasant texture ( don’t overcook them!), and a bright, fresh flavor from the lemon juice. It’s perfect alongside roast chicken, pork, or a thick piece of grilled salmon.

Brussels sprouts are low in carbs, and loaded with vitamins A, C, thiamin, riboflavin, iron, magnesium, and fiber.  They are good for you, so, give this recipe a try!   😉

ONE YEAR AGO: Baked Shrimp and Feta Pasta

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