brussels sprouts

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Brussels Sprout and Cashew Fried Rice

Published June 13, 2016 by jenmatteson

As I mentioned in the last post, there was a recent addition to our family, Milou. I’ve been busy running around with her, and not blogging. Shame on me!

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Just look at that sweet face! I bet you forgive me now ūüėČ Okay, on to the food!

Who doesn’t love fried rice? I certainly do, and so does Nate. The hardest part about making fried rice is the rice. The rice has to be completely cool before using, and leftover rice works the best. Unfortunately, the thought to make rice one day and use it the next rarely occurs to me.

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Brussel’s Sprouts and Cashew Fried Rice

Until…my girlfriend snapchatted me her dinner one night. I immediately responded needing to know what delight she made. She promptly emailed it to me the next day with the recipe. What a friend! Now this is originally a vegetarian dish, but I did add shrimp to up the protein a little. Obviously, feel free to follow the recipe as written, or add whatever protein you like. Tofu would be a good option if you want to keep it veg, too!

I was curious to see how the flavors¬†would come¬†together with the maple syrup added in, but it was a great balance of salty and sweet. I would definitely make this again, and it’s so super simple. Nate also demanded it as he came up for air¬†once while consuming!

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Brussels Sprout and Cashew Fried Rice

Source: Adapted from A Virtual Vegan
Servings: 4-6

Ingredients:

2 tsp oil (I used a mixture of sesame and olive oil)
2 heaping cups halved Brussels sprouts
1 medium onion, finely chopped
2 cloves garlic, minced
1 tbsp. soy sauce
1 tbsp. maple syrup (honey or agave can be substituted)
2 cups cooked brown rice, cooled (leftover is best)
1/4 cup cashews

Directions:

  1. In a large frying pan, heat oil over medium heat. Add Brussels sprouts an saute until just tender, about 4 minutes.
  2. Add onions and garlic and cook until onion is just beginning to turn golden brown, about 2 minutes.
  3. Add soy and maple syrup and stir to coat vegetables. Add rice and cashews and continue cooking for another few minutes until rice is hot.
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Think you don’t like Brussels sprouts? Think again.

Published November 21, 2012 by jenmatteson

Ever wonder how Brussels sprouts get their name?¬† I did.¬† So I looked it up.¬† And yes, it’s probably what you are thinking.¬† The modern Brussels sprouts that we are familiar with today was first cultivated in large quantities in Belgium.¬† Did I just blow your mind?

No?¬† Okay, well try these and I just might.¬† Unfortunately, Brussels sprouts have an underserving reputation as “gross”.¬† Many children and men (okay, probably some picky women too) avoid Brussels sprouts at all costs.¬† Nate included.¬† The problem stems from them not being prepared properly, and if something is gross the first time you try it, why would you try it again?

Well, I’m telling you now, try them again.¬† Use this recipe.¬† I made these for our friends Thanksgiving and even Nate tried some, though he didn’t really say anything about them.¬† But the fact that he ate more than one says enough.¬† I did feel they were a little undercooked, but I think that’s much better than overcooked and soggy.¬† Whether or not Nate eats these again, I’ll certainly be making them again.

Spicy and Galicky Brussels Sprouts

Source: Adapted from Food and Wine
Servings: 4

Ingredients:

1 lb Brussels sprouts, halved
2 tbsp olive oil
3 cloves garlic, smashed
1 tsp crushed red pepper
salt

Directions:

1. Bring large pot of salted water to a boil.  Add Brussels sprouts and cook until bright green, about 2 minutes.  Drain well and pat dry.

2. In a large deep skillet, heat 2 tbsp olive oil until shimmering.  Add garlic and Brussels sprouts and cook over high heat, undisturbed, for 1 minute.  Add crushed red pepper and salt and continue to cook over moderate heat until sprouts are browned and tender, about 3 minutes.  Serve warm.

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