Don’t Hate The Brussels Sprouts (with recipe)

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Brussels sprouts are my new favorite vegetable and they are in season right now! You might just be turned off from the title of this post, but I urge you to give fresh Brussels sprouts a try. I can’t remember the actual moment I fell in love with the cute yet oddly shaped vegetables, but it was only a year ago. Last winter, I noticed them in the grocery stores, farmers markets, and restaurants. I must have ordered Brussels sprouts at one of San Francisco’s  gourmet restaurants and decided that I had to recreate the dish at home. Aside from being super nutritious, they are really delicious if cooked properly. Another added bonus: Brussels sprouts take just as much time as cooking pasta and don’t require lots of prep work. Follow these simple Brussels sprouts tips to get you started on a positive relationship with the little green veggies.

1. Buy fresh and seasonal Brussels sprouts.
2. Use real butter or high quality olive oil.
3. Steam or boil them for at 3-4 minutes to remove bitterness
4. Add roasted nuts and seeds to enhance flavor and texture.  Try pecans, hazelnuts, or pine nuts.
5. Dried fruits and lemon juice also enhance flavor and texture. Try cranberries, pomegranates, or dried figs.
6. Lemon zest and lemon juice enhance the flavor of almost any dish, without fail. Use fresh lemons.

Sautéed Brussels Sprouts with Dill and Dates

Recently, I went to a cooking demo given by a friend, Teresa Piro, at We Olive SF. Teresa combined dill with Brussels sprouts, which inspired me for this recipe. This dish is elegant to serve as a side dish for a holiday meal yet simple enough to eat on a regular basis.

Ingredients
2 lbs Brussel sprouts, washed and trimmed
¼ cup Extra Virgin Olive Oil*
4-5 medjool dates, quartered
3 sprigs of fresh dill, washed and finely chopped
1 tbsp fresh (Meyer) lemon juice
½ cup of pecans, toasted and coarsely ground
1 tbs flaxseeds or sesame seeds
Sea salt
Pepper

Method

1. Fill a large pot ½ full with water. Bring to a boil over high heat.  Add the  Brussels sprouts to the boiling water and cook for 3-5 minutes. Or steam them using a vegetable steamer for 5 minutes.  Drain the Brussels sprouts in a colander and rinse under cold running water to stop them from cooking any further. Cut Brussels sprouts in half length-wise and set aside.


2. Heat the oil in a large heavy-bottomed skillet over medium heat. Add Brussels sprouts and a pinch of sea salt and cook, stirring often, until edges begin to brown, about 5 minutes. Remove from heat.

3. Pour lemon juice over sprouts and stir well. Toss in the pecans, flaxseeds, dill and dates. Season to taste with salt and pepper.

*You can also use a pure lemon flavored olive oil

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Earl Grey Cranberry Sauce with Dates

While thinking about how original I can get with the millions of cranberry recipes out there, it struck me like a bolt of lightning.  Okay,  I am being dramatic, but it was that exciting. A few months ago, I made … Continue reading

Taking the Can Out Of Cranberries

Deliciously shaped.

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Canned cranberries. I thought that was the only way it goes, never even having seeing cranberries in their fruit form. Then sometime 5-6 years ago, I saw Ocean Spray whole cranberries being sold at a supermarket. I popped one in my mouth and was really sorry. I always thought cranberries were really sweet, but was I wrong! I would have never guessed that cranberries were so bitter because they are super, duper sweet when coming out of the can. I examined the ingredients and nutritional information on the can and compared it to the whole, fresh cranberries. Here is what I found:

Canned Cranberry Sauce
Cranberries, High Fructose Corn Syrup, Water, Corn Syrup and Citric Acid

Whole Cranberries
Cranberries

Simple, Homemade Cranberry Sauce
Cranberries, water, sugar

Notice the significant difference between the ingredients used to make homemade cranberry sauce and the canned stuff. Sugar is not exactly the same as high fructose corn syrup (HFCS) and corn syrup. HFCS are created in a lab and does not come from the earth.  If you wish to believe the advertisements and propaganda put on by the industry, who have a lot of money to spare, I will not debate here.  By the way, the industry is calling HFCS and corn syrup “corn sugar nowadays to make it harmless and simple. You can decide for yourself. It’s just bad for you and it’s in virtually every packaged, processed, pre-made product.  The important message here is that you can control the amount of sugar you eat if you make the food at home. You can also choose sugar alternatives (Muscovado sugar, coconut palm nectar, dates, raisins, Agave nectar, raw honey, Stevia).  Also, another thing that everyone should be concerned with is Bisphenol A. BPA needs its own post(s) altogether, but everyone should be cautious of it as it has been linked to breast cancer, prostate cancer, obesity, just to name a few. BPA is used to line canned and pre-packaged food, which leaches into the food.

Cranberry sauce has to be the easiest Thanksgiving dish, ever. Of course, you can tap into you creative side and jazz it up by adding one or many spices, orange juice, or anything else you seem fit. I started taking pride in making my  cranberry sauce when I read the recipe on the back of Trader Joe’s cranberries and the sight of canned cranberries just make me a little uneasy. Also, cranberry sauce can be made well in advance and actually thickens in the fridge. It’s also super easy (and cheap) to take to potlucks. Check out the recipes below on how to make your own cranberry sauce. Also, if you want to really surprise your guests, try my Earl Grey Cranberry Sauce with Dates.

Simple
Homemade Cranberry Sauce– by Pioneer Woman (who won the Thanksgiving Throwdown against Bobby Flay)
Gingered Cranberry by Sauce by Closet Cooking
Jellied Cranberry Sauce by The Bitten Word

Creative
Earl Grey Cranberry Sauce with Dates by Club Dine In!
Bourbon Cranberry Sauce by The Craving Chronicles.

via 5 Second Rule

Did you know that Club Dine In! is on Twitter and Facebook? Follow @clubdinein for daily health, fitness, and social news, recipes and delicious tips! Join the Club Dine In! community on Facebook to connect with like-minded individuals and find out about exclusive Club Dine! events.