Another Healthy Entree -- Yummy, too

I can't resist posting this recipe from the dining section of the New York Times. I love Brussels sprouts, especially thinly sliced and sauteed. Here is a simple, satisfying prep that makes a delicious one-dish meal -- plus the pot to cook the noodles -- and uses a bit of pancetta and chile or red pepper for zip.

Can't wait to make it -- have everything but the pancetta in house.....

Pasta with zip

RECIPE: Penne with Brussels Sprouts, Pancetta and Chile

Serves 2

INGREDIENTS:

·         Sea salt

·         8 ounces penne

·         2 tablespoons extra virgin olive oil, more for drizzling

·         3 ounces pancetta, diced

·         1 large rosemary sprig

·         6 garlic cloves, smashed and peeled

·         1 jalapeño or Serrano chile, thinly sliced (or substitute 1 large pinch crushed red pepper flakes)

·         Freshly ground black pepper

·         8 ounces Brussels sprouts, thinly sliced

·         2 teaspoons butter

·         Fresh lemon juice, for serving

·         Freshly grated pecorino cheese (optional)

INSTRUCTIONS:

1. Bring large pot heavily salted water to a boil. Add the penne and cook until pasta is just al dente (do not overcook).

2. Meanwhile, heat large sauté pan over high heat and add the olive oil. When oil is hot, add the pancetta and rosemary, and sauté until the fat on the pancetta starts to turn translucent and very lightly brown, about 1 minute. Add the garlic, chile and freshly ground black pepper to taste, and sauté until garlic and pancetta turn richly brown, about 3 minutes. Add the Brussels sprouts, a large pinch of salt and a splash of water to pan, and sauté until sprouts just start to soften, about 2 minutes. Spread sprouts mixture in pan and press down to flatten. Let it sear for a minute, then stir it up and repeat. This helps brown the sprouts. Add the butter, and sauté for another minute.

3.Drain penne and add it to pan with brussels sprouts mixture. Cook, tossing, until everything is well mixed. Spoon into pasta bowls and top with a drizzle of oil and lemon juice, and a little cheese if you like.

Your best contribution to holiday potlucks

I like to bring healthy, vegetable based dishes to any potluck or other “bring a dish” party. They are always popular, and (sadly) are often the only vegetables other than crudités on the table. Healthy side dishes are more important at the holidays than ever, for the obvious reason that we all tend to overeat unhealthful foods this time of year. Do yourself and your friends and family a favor – whip up this delicious and quick-to-prepare veggie dish, which also will enhance your own holiday table.

RECIPE: Sliced Brussels Sprouts with Mushrooms and Peppers

Serves 10-12

Ingredients:

¼ cups canola oil

2 cups diced fresh mushrooms

2 large red or yellow bell peppers, seeded and diced

3 T minced garlic

6 cups sliced Brussels sprouts

1 cup (more or less) chicken or vegetable broth or stock

Salt and pepper, to taste

Instructions:

Heat oil in a large, deep sided frying pan to medium heat. Add mushrooms and peppers and stir-fry for 3-4 minutes, until vegetables start to soften a little. Stir in garlic and sprouts and add half the broth. Stir-fry for another 3-4 minutes, adding more broth as needed to keep the vegetables moist.

Add salt and pepper, cover the pan and reduce heat to medium-low. Cook for approximately 5 more minutes. Remove from heat when sprouts reach your preferred level of doneness, which will depend on how thickly you have sliced them and how al dente you like the veggies. Adjust seasonings to taste, spoon into a serving dish or traveling container (if bringing to a potluck dinner). May be served warm or at room temperature.

Killer Brussels Sprouts (really!)

B-sprouts are one of my go-to veggies, and not only because of their healthy profile but also because with the right preparation, they taste great.
For a complete nutritional breakdown detailing the vitamins, antioxidants and dietary fiber that these veggies bring to your table, go here.

You can get Brussels sprouts year-round but they're actually best in fall, winter and early spring -- their peak growing season.

The easiest prep is to trim off the stem ends, slice them in half (or thirds if they are larger than a walnut) and steam until tender. Then toss with a low-fat sauce or dressing of your choice.

The recipe below takes these babies to another level by steaming first and then caramelizing in a frying pan on high heat (top photo) before adding a little pesto (finished product, bottom photo).

Serve as a side dish with fish, poultry or a vegetarian entree.

Caramelized Brussels Sprouts with Pesto
Makes 4 servings

Ingredients:
3 cups fresh Brussels sprouts, trimmed and sliced lengthwise in half
Salt
1-2 T olive oil
2-3 T prepared pesto sauce

Instructions:
Place sprouts in a steamer and set in a saucepan. Add 1/2 cup water, sprinkle with salt and cover the pan. Bring water to a boil, then reduce to low heat and steam until sprouts are just becoming tender. It will take about 4-5 minutes depending on the size of the slices. Test with the point of a knife; when the center of one of the sprouts yields to the knife, they are ready. Be careful not to overcook -- sprouts should still be a bright green color.
Immediately rise the sprouts in cold water to stop the cooking. Drain well.
Heat a nonstick skillet over high heat; add the oil.
Place the sprouts in the pan and cook without stirring for 1-2 minutes, allowing one side of the sprout to turn a golden brown. Turn sprouts with tongs and brown the other side.
Remove from heat and toss with the pesto sauce.
Serve!