BRUSSELS SPROUTS WITH LEEKS
THIS is a dish I've tried a few times for my husband and me. Since we both love Brussel sprouts, I often experiment with different combinations to enhance the taste. We found leeks give the sprouts a special flavor.
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 2 servings.
Number Of Ingredients 4
Steps:
- In a large saucepan, bring 1 in. water and Brussels sprouts to a boil. Reduce heat; cover and simmer for 8 minutes., Add leek; cover and simmer 2-4 minutes longer or until vegetables are tender. Drain; stir in butter and salt.
Nutrition Facts : Calories 118 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 146mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges
SHREDDED GINGERED BRUSSELS SPROUTS
Even people who normally don't care for Brussels sprouts will ask for a second helping of these. -James Schend, Taste of Home Deputy Editor
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Trim Brussels sprouts. Cut sprouts lengthwise in half, then cut crosswise into thin slices., Place a large skillet over medium-high heat. Add Brussels sprouts; cook and stir until sprouts begin to brown lightly, 2-3 minutes. Add oil and toss to coat. Stir in onion, ginger, garlic and salt. Add water; reduce heat to medium and cook, covered, until vegetables are tender, 1-2 minutes. Stir in pepper.
Nutrition Facts : Calories 56 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 214mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic exchanges
ROASTED SALMON WITH GINGER-LIME BUTTER
Wild Pacific salmon is available in spring and summer, and the flavor is phenomenal. It definitely tastes better than farmed salmon and is always a better choice, sustainably speaking. Though it is expensive, think of it as a seasonal treat. Whether you choose wild king salmon, coho or sockeye, take care not to overcook it.
Provided by David Tanis
Categories dinner, weeknight, seafood, main course
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Lay the salmon on a rimmed baking sheet, and season with salt and pepper. Heat oven to 350 degrees.
- Make the ginger-lime butter: In a small bowl, combine softened butter, ginger, lime zest, lemon zest and lime juice. Add salt and pepper to taste, and stir well to combine.
- Transfer salmon, uncovered, to the oven to cook for about 8 minutes. Check the salmon once or twice as it cooks. Depending on the thickness of the fish, it should be fully cooked when little white juices appear on the surface - moist and yielding with big flakes when probed. It may take 10 minutes for thick fillets.
- As the salmon cooks, put 2 tablespoons ginger-lime butter in a wide deep skillet or large pot over medium heat. When butter is melted, add spinach and a pinch of salt. Put on the lid and turn heat to medium-high. (You may need to add the spinach in batches.) After 2 minutes, remove lid and stir spinach to help it wilt. When all spinach is wilted, turn off the heat.
- Transfer salmon to a platter or divide among individual plates. Smear the remaining ginger-lime butter on the fish. Surround with wilted spinach and lime wedges, and top with scallions.
BRUSSELS SPROUTS WITH LEEK
Leek adds special flavour to brussels sprouts, and a touch of elegance to this side dish. Adjust amounts accordingly for fewer or more servings, depending, too, on sprouts and leek sizes. This recipe originates in Reminisce magazine, Feb-Mar 2008 issue.
Provided by woodland hues
Categories < 30 Mins
Time 26m
Yield 4 , 4 serving(s)
Number Of Ingredients 5
Steps:
- Place sprouts in saucepan with an inch of water and bring to a boil. Reduce heat, cover, simmer for 8 minutes.
- Add sliced leek, cover and continue to simmer 2-3 minutes or until tender.
- Drain if there is any remaining liquid, and stir in butter, salt, and mustard.
- Keep warm till serving time.
Nutrition Facts : Calories 91.2, Fat 3.6, SaturatedFat 1.9, Cholesterol 7.6, Sodium 65.4, Carbohydrate 13.8, Fiber 3.6, Sugar 3.6, Protein 3.4
LIME BRUSSELS SPROUTS - DELICIOUS!
I was having oven baked chimis this evening and the only thing I had in the frig for a side was brussels sprouts. My husband said that brussels sprouts don't go well with mexican food, so I said I'd add lime to them to give them a mexican feel. He just laughed. Surprisingly we loved them! A zingy fun combination of flavors.
Provided by Aggiezoey
Categories Vegetable
Time 13m
Yield 2-4 serving(s)
Number Of Ingredients 5
Steps:
- Wash and trim brussels sprouts. Cut each in half. Place sprouts in a bowl with a teaspoon of water and cover with plastic wrap (leave little hole at along edge of seal for air to escape).
- Cook in microwave on high for 2-3 minutes depends on how tender you like your sprouts. They will cook a little more in the next step but not much.
- Melt butter in skillet over medium high heat to high heat. (Might need more or less butter depending on the overall size of your sprouts). You can use something other than butter, but I do love the flavor of browned melt on the sprouts. I know it's bad for me!
- Add sprouts - cook over medium high to high heat (stirring ever so often)till the sprouts start to get brown.
- Once sprouts have the color of brown you like, add salt and pepper and lime juice to taste I suggest trying a half of teaspoon of lime and if you'd like more than add more. Be careful not to add too much right off the bat because the lime will overpower the sprouts.
Nutrition Facts : Calories 141.9, Fat 7, SaturatedFat 3.9, Cholesterol 15.3, Sodium 93.8, Carbohydrate 18, Fiber 6.6, Sugar 4.4, Protein 6.5
BRUSSEL SPROUTS AND LEEKS WITH LIME-GINGER BUTTER
Steps:
- In a small saucepan Melt butter over low heat. Add ginger and stir for a few seconds. Remove from heat and add zest and juice. Heat oil in a skillet over medium. Add sprouts and salt. Add lid and cook with lid ajar for 8-12 minutes until they start to brown. Uncover and turn heat to low add the leeks and cook for 15 min. Remove from heat and add butter mixture
EASY LIME SHREDDED BRUSSELS SPROUTS
This is a super easy side dish. For those of you scared of Brussels sprouts, please give these a try as they have made people who think they don't like them into fans!
Provided by mommyluvs2cook
Categories Side Dish Vegetables Brussels Sprouts
Time 16m
Yield 4
Number Of Ingredients 4
Steps:
- Heat butter in a skillet over medium heat. Cook and stir Brussels sprouts in the melted butter until tender, 6 to 8 minutes. Squeeze lime juice over sprouts and season with kosher salt and pepper.
Nutrition Facts : Calories 151.5 calories, Carbohydrate 10.5 g, Cholesterol 30.5 mg, Fat 11.9 g, Fiber 4.3 g, Protein 4 g, SaturatedFat 7.4 g, Sodium 210.2 mg, Sugar 2.6 g
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