the_cooking_mom: (Default)
В самом деле вкусно получилось!

750 g (1½lbs) Brussels sprouts
2 tbsp olive oil
3 garlic cloves crushed
1 cup cream
½ cup sour cream
1 tsp lemon juice
½ cup grated Parmesan cheese
salt and pepper to taste


Heat a large, deep frying pan over medium heat then add the olive oil.
Halve the sprouts then add to the pan. Saute until golden brown and starting to char. If your sprouts are very big, you might need to add a splash of water and cover with a lid to allow them a little more time to cook.

Once the Brussels sprouts are fork-tender, remove from the pan and set aside.
In the same pan, add a teaspoon of oil and cook the garlic until fragrant.
Pour in the cream and sour cream then season with salt, pepper and lemon juice. Allow to simmer until the sauce coats the back of a spoon (approximately 3-5 minutes) then add the Parmesan.
Transfer the sprouts back to the pan and saute for a few minutes. Adjust seasoning and serve.
Nutrition
Calories: 172kcal | Carbohydrates: 17g | Protein: 9g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 31mg | Sodium: 148mg | Potassium: 602mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1221IU | Vitamin C: 107mg | Calcium: 163mg | Iron: 2mg

Источник: https://simply-delicious-food.com/creamy-parmesan-brussels-sprouts/#recipe
the_cooking_mom: (Default)
Вкусно! У меня были готовы минут за 20. Я еще сверху посыпала крошками смешанныни с пармезаном, петрушкой и чесноком, после чего запекала пару минут и уже достав полила соком лимона. Таким же образом я запекали и спаржу, тоже было вкусно.

2 lb Brussels Sprouts
4 tbsp olive oil
1 tsp kosher salt
3/4 tsp freshly ground black pepper
1-2 lemons
more salt and pepper as needed

Instructions


Preheat oven to 450 degrees F.
Cut off the bottom ends of the Brussels Sprouts and discard. Cut the remaining part in half and place into a large bowl. Drizzle with olive oil, salt and pepper and give it a good mix. Spread this mixture onto a baking sheet.
Place the baking sheet into the oven and roast for 40 minutes. Remove the baking sheet every 15 minutes while roasting and give the Brussels Sprouts a good toss to make sure they are evenly roasting and browning. 10 minutes before they are done, squeeze an entire lemon on top of the vegetables and then cut the lemon up and throw it onto the baking sheet and place back into the oven to finish roasted.
Once the edges are crisp and brown, remove the baking sheet from the oven, squeeze the lemons and sprinkle the juice on the sprouts and discard the peels. Taste and adjust seasonings if needed. Serve immediately.


Источник: https://whatsgabycooking.com/crispy-lemon-roasted-brussels-sprouts/#recipeJump
the_cooking_mom: (Default)
Очень ленивый рецепт, а получается вкусно. Даже мне мясо понравилось. На двоих делала 1/2. Листовая капуста большая, я ее порезала. В будущем ее лучше запекать на большом протьвине, чтобы не слоями, а в один слой.

Ingredients

1 tablespoon fennel seeds
1 tablespoon cumin seeds
2 cloves garlic, crushed
6 sprigs oregano
1/4 cup brown sugar
1 teaspoon sea salt
1/4 cup malt vinegar (apple cider)
1/4 cup extra-virgin olive oil
1 (4 1/2-pound) bone-in lamb shoulder
1 cup water
1 pound Brussels sprouts, trimmed and halved
Sea salt and cracked black pepper
1/2 cup smoked almonds, chopped
5 1/4 ounces baby kale leaves

Preheat oven to 350°F. Place the fennel and cumin seeds in a mortar and pound with a pestle until fine. Add the garlic, oregano, brown sugar, salt, vinegar and 2 tablespoons of the oil and mix to combine. Rub the lamb with the spice mixture and place in a large roasting pan. Add the water and cover with aluminum foil.
Roast for 2 hours, remove the foil and spoon over the cooking liquid. Roast for 40 more minutes or until golden brown. Place the Brussels sprouts, salt, pepper and the remaining oil in a large bowl and toss to combine. Transfer to a lightly greased rimmed baking sheet lined with non-stick parchment paper and roast for 15–20 minutes or until golden. Add the almonds and kale and roast for 5 more minutes or until the kale is crisp. Serve the lamb with the greens.

Источник: https://www.epicurious.com/recipes/food/views/slow-roasted-lamb-shoulder-with-brussels-sprouts-and-crispy-kale-56390088
the_cooking_mom: (Default)
Вкусно, сытно, необычно и при этом, мне показалось, что достаточно диетично. На двоих сделала 1/2.

Yield
4 servings
Active Time
45 Minutes
Total Time
1 Hour 15 Minutes

Ingredients

5 1/2 tablespoons vegetable oil, such as grapeseed, divided
2 tablespoons rice wine vinegar
1 1/2 tablespoons soy sauce
3 garlic cloves, finely grated, divided
2 teaspoons finely grated ginger
1 1/2 tablespoon hot chile paste, such as sambal oelek (моя любимая вьетнамская)
3/4 teaspoon kosher salt
2 pork tenderloins (each about 1 pound)
2 tablespoons fish sauce
2 tablespoons lime juice
1/2 teaspoon honey
1/2 to 1 red Thai chile pepper, very thinly sliced
1 1/2 tablespoons finely chopped roasted unsalted peanuts
1 1/2 pounds Brussels sprouts, trimmed and halved
3/4 cup low-sodium chicken broth or water
1 tablespoon butter
1 tablespoon roughly chopped mint (не добавляла)

Preparation

Preheat oven to 400°F. In a medium bowl, whisk together 2 tablespoons oil, vinegar, soy sauce, 2 grated garlic cloves, ginger, chile paste, and 1/4 teaspoon salt. Place pork in a large resealable plastic bag and pour marinade over, tossing to coat. Marinate for 30 minutes at room temperature.
In a small bowl, whisk together remaining 1 grated garlic clove, fish sauce, lime, honey, chile pepper, peanuts, and 1 tablespoon water. Set aside.
On a rimmed baking sheet, toss Brussels sprouts with 1 1/2 tablespoons oil and 1/2 teaspoon salt. Roast 15 minutes, then toss. Continue to roast until browned and cooked through, 10 to 15 minutes more. Transfer to a large bowl and toss with 2 tablespoons of the vinaigrette. Taste and add more vinaigrette, if desired.
Meanwhile, heat a large skillet with 2 tablespoons oil over medium-high heat. Remove pork from marinade (reserve marinade) and sear on 3 sides until lightly browned, about 3 minutes per side. Turn tenderloins onto their fourth side and add broth to pan. Transfer skillet to oven and roast pork, basting occasionally, until internal temperature reaches 140°F for medium rare or 145°F for medium, 10 to 13 minutes more (temperature will rise by about 10 degrees after cooking). Transfer pork to cutting board and let rest 5 minutes, and reserve skillet.
Add reserved marinade to the skillet and reduce over medium heat, stirring and scraping up the browned bits, until thickened to a pan sauce that coats the back of a spoon, 3 to 5 minutes. Remove from heat and whisk in butter. Taste and adjust seasoning.
To serve, slice pork and drizzle with pan sauce. Spoon Brussels sprouts onto plate, sprinkle with mint, and serve additional pan sauce on side.
Do Ahead
Chile marinade and fish sauce vinaigrette can be made one day in advance.

Источник: https://www.epicurious.com/recipes/food/views/chile-marinated-pork-with-vietnamese-brussels-sprouts-51248500
the_cooking_mom: (Default)
Yield
Serves 4
Active Time
5 minutes
Total Time
30 minutes

Ingredients

2 cups fresh brussel spouts, halved
1 tablespoon olive oil
1/4 teaspoon kosher salt
1/4 cup raw sliced almonds
juice of 1/2 lemon
2 tablespoons parmesan cheese, grated

Preparation

Preheat oven to 400° F.
Place the brussel spouts, olive oil and salt on a sheet tray and toss to combine.
Bake the brussel sprouts, cut side down, for 20 minutes.
Remove from oven and top brussel sprouts with sliced almonds. Bake for an additional 5 minutes.
Place the roasted brussel sprouts and almonds in a bowl, top with Parmesan cheese and the juice of half a lemon.

Источник: http://www.epicurious.com/recipes/food/views/roast-brussels-sprouts-51263020

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