Sautéed Brussels Sprouts

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Ahh! One of my favorite vegetables is Brussels sprouts. These little green cabbage looking things are wonderful as long as they aren’t over cooked.

Truth is you either love them or hate them. I stand firmly in the love category.

They grow on a large stalk and if you can find them on the stalk, buy them that way. The first time I found them on the stalk, I grabbed it, brought it home only to realize the stalk was way too big to fit into my refrigerator. Considering the size of the stalk, I must have been insane at the market when I thought it would definitely fit into the fridge.

Later I realized the stalk can sit on the counter in the kitchen for a few days, while they get eaten up in various dishes.

Brussels sprouts can be steamed, sautéed, baked or roasted, or pickled.  You can use them in soup, as a side dish and in salads. I adore them with Italian dressing and Parmesan cheese.

You can cook them whole, cut them in half or “shave” or shred them into thin slices. There are even Brussels Sprouts with chocolate. And of course, don’t forget, you can always add bacon.

My preference is to use fresh sprouts but if you can’t find fresh one and you absolutely need to have Brussels sprouts, frozen will do in a pinch, although not nearly as wonderful as fresh.

The following recipe is a simple delicious way of serving Brussels Sprouts.

Sautéed Brussels Sprouts with Pecans

  • 1 pound Brussels sprouts
  • 1 Tablespoon olive oil
  • 1 Tablespoon butter
  • 1 cup pecans – halves or pieces
  • 1/2 cup water
  • Salt and pepper to taste

Trim sprouts and cut in half. Rinse under cool water.

Heat a saute pan, add oil. Place the sprouts cut side down in the pan. Allow the cut sides of the sprouts to become golden brown, not black and not pale green but a nice golden color.

Place the pecans over the sprouts as they are browning. Once the sprouts have  developed the color, stir the pan and add the water to steam the sprouts.

Simmer until the water has evaporated; add butter and stir to glaze the nuts and Brussels sprouts.

Season with salt and pepper and serve.

Trim and wash the sprouts

Place cut side down in a hot saute pan

Put pecans on top

Add water and simmer until water is gone

Serve and enjoy!

Eat More Brussels Sprouts!

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Tabouli, Taboule or Tabbouleh

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Tabouli, Taboule or Tabbouleh, is all the same.

It is time to get to know this terrific and tasty side dish.

Taboule is a middle eastern dish that has become part of the American diet. Just as Chinese foods became Americanized, so have middle eastern foods. So to call a particular taboule recipe an authentic middle eastern dish is not exactly accurate. There are regional differences – some use more parsley, some add cucumber and feta cheese. Then there are the non-traditional taboule salads that can have apples an walnuts in them or made with quinoa rather than bulgur.

My favorite version is simple with bulgur, parsley, tomato, olive oil, mint and lemon juice.

Sometimes I’ll make a batch and sit down and eat an entire bowl. I love how this dish makes you feel like you are really doing something good for your body.

Serve taboule as a cold side dish.  This recipe for taboule has a nice balance of traditional flavors.

  • 1 cup  bulgur wheat
  • 1 cup boiling water
  • 1/2 cup  fresh parsley, chopped
  • 1/2 cup fresh mint, chopped
  • 1 large tomato, peeled, seeded, and diced small
  • 1/2 medium onion, diced small
  •  1/4 cup extra virgin olive oil
  • 1/4 cup fresh lemon juice
  • pinch of salt
  • fresh ground black pepper

Method:

  • Place bulgur in a bowl and pour the boiling water over it. Soak bulgur in water for 30 minutes.  The wheat should have absorbed all of the water. If there is any water left, drain and squeeze out as much water as possible.
  • Peel, seed, and dice the tomato
  • Dice the onion and finely chop the parsley and mint
  • Mix the bulgur, tomato, onion, parsley, and mint in a large bowl
  • Whisk the olive oil and lemon juice together and pour over the salad
  • Season to taste with salt and pepper

Taste and adjust the various ingredients to your taste. More olive oil? More lemon juice? Just be careful not to make the salad too wet. Instead of adding more salt, consider adding feta cheese crumbles.

  • Refrigerate for an hour or so to allow the flavors to blend

Optional additions:

  • Finely sliced scallions
  • Crumbled Feta cheese
  • Diced cucumber
  • Pitted olives
  • Diced green and/or red pepper

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