prep time: tbd
cook time: tbd
servings: 2
slaw ingredients
10 medium brussels sprouts - finely sliced
1/2 head of white cabbage - finely sliced
1/2 head of purple cabbage - finely sliced
4 scallions - finely sliced
handful of parsley - finely sliced
juice of 1/2 lemon
1/4 cup white balsamic vinegar
1/4 cup olive oil
1 teaspoon dijon mustard
salt
pepper
chicken ingredients:
2 boneless, skinless chicken breasts
2 tablespoon spicy pimenton
1 tablespoon honey
2 tablespoons soy sauce
1 teaspoon dry thyme
1 teaspoon cayenne pepper
1 tablespoon olive oil
pinch of cinnamon
salt
pepper
slaw steps:
1. combine the brussels sprouts, cabbages, scallions, and parsley in a large bowl. in a separate small mixing bowl add the lemon juice, white balsamic vinegar, and dijon and slowly whisk together while drizzling in olive oil. season with salt and pepper. pour the dressing over the slaw and mix to combine.
chicken steps:
1. combine the pimenton, honey, soy sauce, thyme, cayenne pepper, and cinnamon in a large mixing bowl. whisk together with a fork while slowly drizzling in the olive oil. season with salt and pepper. add the chicken and rub the marinade evenly over the meat with your hands. refrigerate for an hour to overnight, making sure to remove from the fridge 15 - 20 minutes before grilling to bring the chicken back to room temperature.
2. heat a grill pan over medium-high heat. drizzle about a tablespoon of olive oil into the pan. when the pan is hot, add the breasts to the pan and cover with handle. grill for about 5 minutes on each side until cooked through. serve with the coleslaw.
- goop, march 2014
Showing posts with label brussels sprouts. Show all posts
Showing posts with label brussels sprouts. Show all posts
4.23.2014
3.26.2014
roasted brussels sprouts and mushrooms with gremolata and quinoa
prep time: tbd
cook time: tbd
servings: 4 - 6
ingredients:
1 pound brussels sprouts - trimmed and cut in half if small, quartered if large
1 pound mushrooms - halved if small, quartered if large
salt
pepper
3 tablespoon olive oil
1 - 2 garlic cloves - finely minced
1/4 cup finely minced parsley
2 teaspoon finely chopped lemon zest
2 - 3 cups cooked quinoa
crumbled feta - garnish
steps:
1. preheat oven to 425 degrees. line 2 baking sheets or baking dishes with parchment or foil and brush with olive oil. place the brussles sprouts on one and mushrooms on the other and toss each with salt and pepper to taste and 1 1/2 tablespoons olive oil. roast together in the oven for 20 minutes, stirring halfway through. the brussels sprouts should be browned on the edges and tender. the mushrooms should be soft and there should be juice on the baking sheet.
2. meanwhile, in a small bowl, mix together garlic, parsley and lemon juice.
3. tip mushrooms, with the juice in the baking dish, into a large bowl. add brussels sprouts and gremolata and toss together. spoon quinoa onto plates or into wide bowls, top with the brussels sprouts and mushrooms, spoon on any juice remaining in the bowl and top with crumbled feta.
- new your times, march 2014
cook time: tbd
servings: 4 - 6
ingredients:
1 pound brussels sprouts - trimmed and cut in half if small, quartered if large
1 pound mushrooms - halved if small, quartered if large
salt
pepper
3 tablespoon olive oil
1 - 2 garlic cloves - finely minced
1/4 cup finely minced parsley
2 teaspoon finely chopped lemon zest
2 - 3 cups cooked quinoa
crumbled feta - garnish
steps:
1. preheat oven to 425 degrees. line 2 baking sheets or baking dishes with parchment or foil and brush with olive oil. place the brussles sprouts on one and mushrooms on the other and toss each with salt and pepper to taste and 1 1/2 tablespoons olive oil. roast together in the oven for 20 minutes, stirring halfway through. the brussels sprouts should be browned on the edges and tender. the mushrooms should be soft and there should be juice on the baking sheet.
2. meanwhile, in a small bowl, mix together garlic, parsley and lemon juice.
3. tip mushrooms, with the juice in the baking dish, into a large bowl. add brussels sprouts and gremolata and toss together. spoon quinoa onto plates or into wide bowls, top with the brussels sprouts and mushrooms, spoon on any juice remaining in the bowl and top with crumbled feta.
- new your times, march 2014
2.20.2013
fatty 'cue brussels sprouts
prep time: tbd
cook time: tbd
servings: 6
ingredients:
2 thai bird chilies - stems removed
2 garlic cloves
2 small shallots
4 ounces bacon - cut crosswise into thin strips
1 tablespoon coriander seeds - crushed
1 pound brussels sprouts - trimmed and halved
salt
1/4 cup chicken broth
1 tablespoon maple syrup
steps:
1. combine one of the chilies with the garlic and shallots in a food processor and puree. fry bacon in a large saute pan over medium heat until most of the fat is rendered, about 5 minutes. add coriander seeds and stir until fragrant. transfer bacon to paper towels using a slotted spoon.
2. add brussels sprouts to the pan, cut sides down, and cook over medium heat until golden brown on the undersides, about 5 minutes. season with salt and transfer to paper towels.
3. add the garlic-shallot paste and cook over low heat until fragrant, about 1 minute. return brussels sprouts to pan and cook, stirring, 1 - 2 minutes. add chicken broth and bring to a simmer. cover, reduce heat to low, and simmer until sprouts are mostly tender, about 5 minutes. uncover and reduce broth to the consistency of a glaze. thinly sliced the remaining chili. remove pan from heat and stir in the syrup, bacon and sliced chilies. sprinkle with salt.
- new york time, november 2010
cook time: tbd
servings: 6
ingredients:
2 thai bird chilies - stems removed
2 garlic cloves
2 small shallots
4 ounces bacon - cut crosswise into thin strips
1 tablespoon coriander seeds - crushed
1 pound brussels sprouts - trimmed and halved
salt
1/4 cup chicken broth
1 tablespoon maple syrup
steps:
1. combine one of the chilies with the garlic and shallots in a food processor and puree. fry bacon in a large saute pan over medium heat until most of the fat is rendered, about 5 minutes. add coriander seeds and stir until fragrant. transfer bacon to paper towels using a slotted spoon.
2. add brussels sprouts to the pan, cut sides down, and cook over medium heat until golden brown on the undersides, about 5 minutes. season with salt and transfer to paper towels.
3. add the garlic-shallot paste and cook over low heat until fragrant, about 1 minute. return brussels sprouts to pan and cook, stirring, 1 - 2 minutes. add chicken broth and bring to a simmer. cover, reduce heat to low, and simmer until sprouts are mostly tender, about 5 minutes. uncover and reduce broth to the consistency of a glaze. thinly sliced the remaining chili. remove pan from heat and stir in the syrup, bacon and sliced chilies. sprinkle with salt.
- new york time, november 2010
12.24.2012
swordfish with brussels spouts
prep time: tbd
cook time: tbd
servings: 4
ingredients:
1/4 pound country ham or slab bacon - cut into 1/2-inch cubes
2 tablespoon canola oil
1 pound baby brussels sprouts - outer leaves removed, stem trimmed, halved lengthwise
2 tablespoons butter
2 tablespoons sorghum syrup, molasses or dark honey
1 tablespoon snipped chives
1 tablespoon chopped parsley
salt
pepper
lemon half for seasoning
4 swordfish steaks
steps:
1. light a grill for cooking fish. meanwhile, set a large, heavy pan over medium heat. add ham and brown on all sides, about 5 minutes. set ham aside.
2. add 2 tablespoons oil to pan with ham drippings. turn up heat to medium-high and add brussels sprouts. shake pan, arranging sprouts so cut sides face down. cook, undisturbed, until blackened, about 5 minutes.
3. add butter and sorghum syrup to pan with ssprouts. stir until butter melts and sauce comes together and coats sprouts, about 1 minute. take pan off heat and stir in reserved ham and herbs. season with slat, pepper and squeeze of lemon juice.
4. season both sides of sish with a good amount of salt and pepper. grill fish over medium heat to medium doneness, 3 - 4 minutes per side. serve fish with sprouts and ham.
- wall street journal, october 2012
cook time: tbd
servings: 4
ingredients:
1/4 pound country ham or slab bacon - cut into 1/2-inch cubes
2 tablespoon canola oil
1 pound baby brussels sprouts - outer leaves removed, stem trimmed, halved lengthwise
2 tablespoons butter
2 tablespoons sorghum syrup, molasses or dark honey
1 tablespoon snipped chives
1 tablespoon chopped parsley
salt
pepper
lemon half for seasoning
4 swordfish steaks
steps:
1. light a grill for cooking fish. meanwhile, set a large, heavy pan over medium heat. add ham and brown on all sides, about 5 minutes. set ham aside.
2. add 2 tablespoons oil to pan with ham drippings. turn up heat to medium-high and add brussels sprouts. shake pan, arranging sprouts so cut sides face down. cook, undisturbed, until blackened, about 5 minutes.
3. add butter and sorghum syrup to pan with ssprouts. stir until butter melts and sauce comes together and coats sprouts, about 1 minute. take pan off heat and stir in reserved ham and herbs. season with slat, pepper and squeeze of lemon juice.
4. season both sides of sish with a good amount of salt and pepper. grill fish over medium heat to medium doneness, 3 - 4 minutes per side. serve fish with sprouts and ham.
- wall street journal, october 2012
5.21.2012
nori hand rolls
prep time: tbd
cook time: tbd
servings: 2 adults, 1 child and 1 baby
ingredients:
10 asparagus - woody ends removed and halved
40 green beans - trimmed
1 teaspoon fine sea salt
2 cups cooked brown sushi rice or brown short grain rice
10 nori sheets - halved lengthways
1/2 tablespoon wasabi (optional)
1 beetroot - grated
1 3/4 ounces sprouts such as alfalfa, broccoli or mung (optional)
sauce ingredients:
2 avocados - peeled, pitted and mashed
2 tablespoons mayonnaise
steps:
1. put the asparagus and green beans in a steamer and steam, covered, for 5 minutes until the vegetables are cooked but still slightly crunchy. Add the salt to the cooked brown sushi rice and mix well.
2. to make the sauce, mix together the avocados and mayonnaise in a bowl until smooth.
3. to make a hand roll, spread 1 tablespoon of the sauce diagonally down the centre of one nori sheet, then add a little wasabi on top, if using. put 1 tablespoon of the cooked brown sushi rice, 1 piece of asparagus, 2 green beans and 1 tablespoon each of the beetroot and sprouts, if using, on top of the sauce. take the nori sheet in your hand and roll into a cone shape. repeat with the remaining ingredients and serve.
for 6-9 month-old infants: green bean, avocado & rice purée
1. put 4 tablespoons of the cooked brown sushi rice and a generous 1/2 cup boiling water in a saucepan and simmer, covered, over a low heat for 10 minutes. add 4 green beans and cook, covered, for a further 10 minutes until completely soft. transfer to a blender and add 2 tablespoons of the avocado and 3 tablespoons water. blend for 30 seconds, adding extra water 1 teaspoon at a time, until smooth. serve warm.
for 9-12 month-old infants: vegetables, avocado, sprouts, beetroot & rice
1. put 4 tablespoons of the cooked brown sushi rice and a generous 1/2 cup boiling water in a saucepan and simmer, covered, over a low heat for 10 minutes. add 2 green beans and 1 asparagus piece and cook for a further 10 minutes until completely soft. transfer to a blender and add 2 tablespoons of the avocado, 1 tablespoon each of the beetroot and sprouts, if using, and 3 tablespoons water. pulse for 15 seconds, adding extra water 1 teaspoon at a time, until the mixture forms a lumpy purée. serve warm.
- goop, january 2012
cook time: tbd
servings: 2 adults, 1 child and 1 baby
ingredients:
10 asparagus - woody ends removed and halved
40 green beans - trimmed
1 teaspoon fine sea salt
2 cups cooked brown sushi rice or brown short grain rice
10 nori sheets - halved lengthways
1/2 tablespoon wasabi (optional)
1 beetroot - grated
1 3/4 ounces sprouts such as alfalfa, broccoli or mung (optional)
sauce ingredients:
2 avocados - peeled, pitted and mashed
2 tablespoons mayonnaise
steps:
1. put the asparagus and green beans in a steamer and steam, covered, for 5 minutes until the vegetables are cooked but still slightly crunchy. Add the salt to the cooked brown sushi rice and mix well.
2. to make the sauce, mix together the avocados and mayonnaise in a bowl until smooth.
3. to make a hand roll, spread 1 tablespoon of the sauce diagonally down the centre of one nori sheet, then add a little wasabi on top, if using. put 1 tablespoon of the cooked brown sushi rice, 1 piece of asparagus, 2 green beans and 1 tablespoon each of the beetroot and sprouts, if using, on top of the sauce. take the nori sheet in your hand and roll into a cone shape. repeat with the remaining ingredients and serve.
for 6-9 month-old infants: green bean, avocado & rice purée
1. put 4 tablespoons of the cooked brown sushi rice and a generous 1/2 cup boiling water in a saucepan and simmer, covered, over a low heat for 10 minutes. add 4 green beans and cook, covered, for a further 10 minutes until completely soft. transfer to a blender and add 2 tablespoons of the avocado and 3 tablespoons water. blend for 30 seconds, adding extra water 1 teaspoon at a time, until smooth. serve warm.
for 9-12 month-old infants: vegetables, avocado, sprouts, beetroot & rice
1. put 4 tablespoons of the cooked brown sushi rice and a generous 1/2 cup boiling water in a saucepan and simmer, covered, over a low heat for 10 minutes. add 2 green beans and 1 asparagus piece and cook for a further 10 minutes until completely soft. transfer to a blender and add 2 tablespoons of the avocado, 1 tablespoon each of the beetroot and sprouts, if using, and 3 tablespoons water. pulse for 15 seconds, adding extra water 1 teaspoon at a time, until the mixture forms a lumpy purée. serve warm.
- goop, january 2012
3.23.2012
caramelized brussel sprouts with bacon, balsamic & brown sugar
prep time: tbd
cook time: tbd
servings: 2
ingredients:
1/2 pound brussels sprouts
2 slices bacon
1 - 2 tablespoons olive oil
1 tablespoon brown sugar - not packed
2 tablespoons balsamic vinegar
salt
steps:
1. cut off the bottom of each sprout, then slice in half vertically. rinse.
2. dice bacon. saute bacon in skillet over medium heat until just crisp. reserve bacon. pour off drippings.
3. heat olive oil in the skillet. place sprouts in skillet, cut side down. sprinkle with sugar. saute over medium low heat for about 3 minutes or until bottoms start to caramelize and tops start turning bright green.
4. pour vinegar over sprouts and shake pan to distribute. cook for 30 seconds. turn all sprouts over and cook for another minute.
5. add reserved bacon to sprouts. toss and cook for 30 seconds. salt to taste if necessary. serve.
- miss make
cook time: tbd
servings: 2
ingredients:
1/2 pound brussels sprouts
2 slices bacon
1 - 2 tablespoons olive oil
1 tablespoon brown sugar - not packed
2 tablespoons balsamic vinegar
salt
steps:
1. cut off the bottom of each sprout, then slice in half vertically. rinse.
2. dice bacon. saute bacon in skillet over medium heat until just crisp. reserve bacon. pour off drippings.
3. heat olive oil in the skillet. place sprouts in skillet, cut side down. sprinkle with sugar. saute over medium low heat for about 3 minutes or until bottoms start to caramelize and tops start turning bright green.
4. pour vinegar over sprouts and shake pan to distribute. cook for 30 seconds. turn all sprouts over and cook for another minute.
5. add reserved bacon to sprouts. toss and cook for 30 seconds. salt to taste if necessary. serve.
- miss make
4.11.2011
roasted brussel sprouts
prep time: 10 minutes
cook time: 40 minutes
servings: 6
ingredients
1 1/2 pounds brussels sprouts
3 tablespoons olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
steps:
1. preheat oven to 400 degrees. cut off the brown ends of the brussels sprouts and pull off any yellow outer leaves.
2. mix them in a bowl with the olive oil, salt and pepper. pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. shake the pan from time to time to brown the sprouts evenly. serve immediately.
- the barefoot contessa cookbook
cook time: 40 minutes
servings: 6
ingredients
1 1/2 pounds brussels sprouts
3 tablespoons olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
steps:
1. preheat oven to 400 degrees. cut off the brown ends of the brussels sprouts and pull off any yellow outer leaves.
2. mix them in a bowl with the olive oil, salt and pepper. pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. shake the pan from time to time to brown the sprouts evenly. serve immediately.
- the barefoot contessa cookbook
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