POTATO & HAM DUMPLINGS WITH BRUSSELS SPROUTS (KLUBB)
Steps:
- Bring a large pot of salted water to a boil and add 1/2 cup of cubed ham. Let the ham boil (to flavor the water) while you make the klubb.
- To make the klubb: In a large mixing bowl, add the grated potatoes, egg and salt. Using a fork, mix well until thoroughly combined. Add 1 1/4 cups flour and mix well. Add up to ¼ cup more flour, a little at a time, until you get a thick, sticky dough that clumps together when pressed in your fist.
- Moisten your hands with water. Using a 1/3 cup measure, scoop the potato mixture into your hand and press an indentation in the center. Place a piece of ham into the center and press the potato mixture around to enclose it. Roll into a loose ball and coat in the flour. Then roll into a nice round ball. Repeat with the remaining potato mixture. You'll get about 8 to 10 klubb in all.
- Gently drop the klubb in the boiling water. Reduce the heat to a simmer. Let the klubb cook for 2 minutes to firm up, then loosen them with a spatula if they seem to be sticking to the bottom of the pot. Cook the klubb for 35 to 45 minutes, until firm, shiny and floating at the top.
- When the klubb have about 15 minutes left on the timer, make the Brussels sprouts.
- When the klubb are done, drain and nestle directly into the Brussels sprouts, adding another drizzle of oil if the pan looks dry. Cook undisturbed for a couple more minutes to get some texture on the klubb. Add the butter, mustard, salt and pepper. Stir to combine and fully coat. Season with flaky salt and black pepper. Serve with hot sauce at the table, if desired.
- Heat a large nonstick skillet over medium-high heat and add the oil. Add the Brussels sprouts and cook undisturbed for 6 to 8 minutes until deeply golden. Give them a toss and add the remaining ham, the shallot, a couple of good pinches of salt and pepper. Cook, stirring occasionally until the Brussels sprouts start to get tender, 6 to 8 more minutes.
CHICKEN, APPLE, AND BRUSSELS SPROUT SHEET PAN DINNER
If you're looking for the easiest dinner imaginable (short of takeout), sheet pan recipes are the perfect thing for you. This one, with chicken, apple, and Brussels sprouts, is not only easy to cook, but even easier to clean! Serve it alone or with rice/salad.
Provided by My Stir Crazy Kitchen
Categories Fruits and Vegetables Vegetables Brussels Sprouts Roasted
Time 55m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Toss Brussels sprouts, apple, and pancetta with 1 tablespoon olive oil and rosemary in a bowl. Spread into a single layer on a sheet pan.
- Leave space on the pan for the chicken thighs. Toss chicken with the remaining 1 tablespoon oil in the same bowl; place on the sheet pan. Sprinkle salt and pepper on top.
- Bake in the preheated oven, stirring the Brussels sprouts mixture every 15 minutes, until chicken is no longer pink in the center and the juices run clear, 40 to 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 265.2 calories, Carbohydrate 5.9 g, Cholesterol 55.8 mg, Fat 20.3 g, Fiber 1.7 g, Protein 14.8 g, SaturatedFat 5.5 g, Sodium 230 mg, Sugar 3 g
ROASTED APPLES AND BRUSSELS SPROUTS
Apple, onion, and Brussels sprouts are roasted together with a hint of lemon. My wife and I can go through an entire tray of these by ourselves. Yummo!
Provided by Jacob French
Categories Fruits and Vegetables Vegetables Brussels Sprouts Roasted
Time 35m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Arrange frozen Brussels sprouts in a single layer on a rimmed baking sheet; sprinkle apple and onion pieces evenly around the baking sheet. Drizzle the sprouts, apples, and onions with olive oil; sprinkle with salt, black pepper, and garlic powder. Toss the mixture gently to coat.
- Roast in the preheated oven until sprouts are hot and fragrant, about 20 minutes. Sprinkle with lemon zest, and squeeze juice from zested lemon over the sprouts to serve.
Nutrition Facts : Calories 87.9 calories, Carbohydrate 12.1 g, Fat 4.6 g, Fiber 2.2 g, Protein 0.8 g, SaturatedFat 0.7 g, Sodium 28.6 mg, Sugar 7.2 g
BRUSSELS SPROUTS WITH APPLE
To dress up plain brussels sprouts, Travis Flack of Seminole, Florida adds apple, bacon and a little fresh thyme to steamed sprouts then simmers for a tasty accompaniment to almost any meal.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 2 servings.
Number Of Ingredients 4
Steps:
- Place brussels sprouts in a steamer basket; place in a small saucepan over 1 in. of water. Bring to a boil; cover and steam for 4-5 minutes or until crisp-tender., Meanwhile, in a nonstick skillet, cook bacon over medium heat until crisp; drain. Remove bacon to paper towels. Add the apple, thyme and brussels sprouts to skillet. Cook, uncovered, over medium heat for 5-10 minutes or until heated through. Stir in bacon.
Nutrition Facts : Calories 126 calories, Fat 4g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 129mg sodium, Carbohydrate 21g carbohydrate (11g sugars, Fiber 6g fiber), Protein 6g protein. Diabetic Exchanges
BRUSSEL SPROUT & CHICKEN-APPLE SAUSAGE BAKE
This is a simple and easy dinner. It is realtively low in fat and calories but tastes delicious. You can use a clove of galric in place or the galic powder or leftover bacon instead of the botteled bacon pieces. I use the 50% less fat bacon pieces from Hormel; convienence is important to me. :-) Great as is, or serve with salad and rolls.
Provided by Busy Lindsay
Categories < 60 Mins
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Spary a 9x13 inch baking dish with non-stick cooking spray.
- Add veggies, sausage, bacon bits, salt pepper, garlic powder and drizzle the olive oil over the top. Combine ingredietns until well blended.
- Cover with foil and bake at 425 degrees for 25 minutes.
- Then uncover, add balsamic vinegar and toss veggies.
- Bake again uncovered for 10-15 minutes until veggies are cooked to your liking.
Nutrition Facts : Calories 91.3, Fat 3.6, SaturatedFat 0.5, Sodium 67.5, Carbohydrate 13.7, Fiber 2.7, Sugar 4.2, Protein 2
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- Bring brussels sprouts, lemon juice, 1 1/2 teaspoons salt, and water to cover to a boil in a saucepan. Cover, reduce heat, and simmer 5 to 10 minutes or until tender. Drain and keep warm.
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