Wine and Shallot Brussels Sprouts

It may shock you to learn that brussels sprouts have been one of my favourite vegetables since I was a kid. Most kids grow up hating brussels sprouts. The funny part is that was a rather picky eater. When I was younger, they only ever made an appearance during the holidays. Thanksgiving, Christmas, and New Year's day there would be steamed brussels sprouts on the dinner table. It was always a given. My grandparents would host the events every year. Being english might have something to do with the sprouts being such a staple.

It's not unusual for us to have brussels sprouts (cooked any way) more than 3 times a week. Steamed brussels sprouts = the best! It might be boring but I really could live on steamed vegetables. Add some quinoa to that and I'll be all set!

A little tip, the best tasting brussels sprouts are small and young/ recently harvested. They are not quite so bitter and cook the best since they are fresh.

To prepare sprouts first you want to trim the ends of the stalk off. This bit is bitter, you don't want to eat it:

Then remove the outer leaves and give 'em wash. Next, if you are steaming them, you can either cut a little "X" into the end of each sprout (this ensures even cooking) or slice them in half.

This is a quick and easy recipe that doesn't skimp on any flavour. If you've had a hard time trying like this nutrient packed veggie then this recipe might just help you to acquire a taste for them. When cooked with wine and shallots they take on a golden crispy texture and an amazing caramelized flavour.

Wine and Shallot Brussels Sprouts

vegetarian, vegan, gluten free | makes 4 servings

Adapted from 101 cookbooks

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Ingredients:

• 1 lb brussels sprouts, stems trimmed and outer leaves removed
• 1 tbsp extra virgin olive oil
• 1 shallot, thinly sliced
• 2 cloves garlic, minced
• 1/4 cup dry white wine
• Pinch of sea salt and black pepper to taste

Directions:

1. Boil a large pot of water (or a pot fitted with steamer basket) and prepare an ice bath in a large bowl. Cut each sprout in half through the stem. Add sprouts to boiling water and cook until tender-crisp, about 5 minutes. Drain and add to ice bath. This will immediately stop the cooking process, reserving the sprouts nutrients and bright green colour.
2. Heat olive oil in a very large skillet on medium heat. Add sprouts to pan, cut side down, and cook until browned on bottom, about 5-8 minutes. Stir in shallots and garlic and cook until fragrant and soft; 1-2 minutes. Add white wine, salt and pepper, and stir. Remove from heat and serve.

*Tip*

• If you are making a holiday dinner, these can be kept warm in the oven until ready to serve.
• Always look for brussels sprouts that are tightly closed together - they cook better and will have had less room for any dirt to get into them when growing/ harvesting.
• A bit of shaved parmesan cheese is a welcome addition when serving.

Nutrition Information

Serving Size: 3/4 cup Calories: 97 Fat: 3.9g Saturated Fat: 0.6g Cholesterol: 0mg Sodium: 81mg Carbohydrates: 11.9g Sugar: 2.6g Fiber: 4.3g Protein: 4g

I'm thinking this will be a hit at any holiday dinner table :) 

Thai-Style Chicken Rice Bowl

Say hello to your not-so-stereotypical healthy Thursday night dinner.

I suppose it doesn't have to Thursday but seeing as it is...Here is something that's way more exciting than the same old chicken and rice with vegetables for dinner.

This is chicken dish that I would make any day of the week. It's full of flavour, healthy clean ingredients, and comes together in a flash. I would even serve this to company it's that tasty.

If you want to speed up the process even more you have the chicken marinating the night before. Then all you have to do when you get home is cook. Really, it's the marinade that takes this dish over the top for me. The lime juice, lemongrass and chili paste are the real stars. And while white wine vinegar may seem a bit unconventional for Thai cooking, the combination with the lime juice makes the chicken nice and tender.

Thai-Style Chicken Rice Bowl serves 3

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ingredients:

• 1 pound skinless, boneless chicken breast, cubed
• 1 red bell pepper, cut into large chunks
• 1 cup uncooked rice
• 6 large brussels sprouts, chopped
• 3/4 cup chopped leeks (white and light green parts only)
• pinch of salt and pepper
• 1/4 cup shelled pod peas
• 3 tbsp nuts (pistachios, cashews, or hazelnuts)

for the marinade:

• 1/4 cup white wine vinegar
• 2 tbsp honey
• 2 tbsp fresh lime juice
• 1 tbsp extra-virgin olive oil
• 1 tsp chili paste (such as sambal oelek)
• 1 tsp minced garlic
• 1/4 tsp dried lemongrass

directions:

1. Combine white wine vinegar, honey, lime juice, olive oil, chili paste, garlic, and lemongrass in a large bowl. Add chicken; cover with saran wrap and marinate in refrigerator for at least 30 minutes.
2. Toss together zucchini, sprouts, and leeks with a pinch of salt + pepper and drizzle with olive oil. Wrap in foil and place on top shelf of pre-heated barbecue for 8-10 minutes. Be careful not to burn the veggies.
3. Prepare rice according to directions.
4. Remove chicken from bowl. If using wooden skewers, prepare them by soaking in water for 10 minutes. If using metal skewers, no prep is necessary. Alternate threading red pepper and chicken cubes onto each skewer until you reach the end. Brush well with marinade.
5. Grill chicken, turning often so each side browns and has light grill marks, until cooked through, about 10-15 minutes or until chicken juices run clear.
6. Mix cooked rice with grilled vegetables + peas.
7. Plate rice, sprinkle with nuts and top with chicken skewers.

Boring weeknight meal averted!