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Entries in Shallots (3)

Wine and Shallot Brussels Sprouts 

Wine and Shallot Brussels Sprouts | ediblesoundbites.com

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.

Wine and Shallot Brussels Sprouts | ediblesoundbites.comWine and Shallot Brussels Sprouts | ediblesoundbites.com

Wine and Shallot Brussels Sprouts | ediblesoundbites.com

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!

Wine and Shallot Brussels Sprouts | ediblesoundbites.com

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:

Wine and Shallot Brussels Sprouts | ediblesoundbites.com

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.

Wine and Shallot Brussels Sprouts | ediblesoundbites.com

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

Print or email this recipe

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

Wine and Shallot Brussels Sprouts | ediblesoundbites.com

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

Potato Lovers Unite

It's Friday!

Happy Victoria day long weekend to all the Canadians out there! I hope you all have fun things in store this weekend.

Baking Potaoes

I don't have much planned but I know exactly what I will be doing. Relaxing with my family on the patio with some good wine, good food, and catching up while enjoying these gorgeous warm temperatures.

But first...Crispy, crunchy, fluffy roasted potatoes.

Crispy Potatoes

These are addicting, so consider yourself warned.

Crunchy Potatoes

Did you know that potatoes are actually a nutritional power house? It's a common misconception that the starchy vegetable isn't good for you. Just as long as you aren't eating them laden with fat, or fried in unhealthy oils. They're a complex carbohydrate choc full of potassium, antioxidants, vitamin C and fiber. Unlike simple carbs, like white flour and sugar, they stabilize blood-sugar levels, keep you satisfied between meals and provide you with energy. You know, so you can trash your muscles at the gym ;) 

My favourite kind are the russets, with the skins left on. They actually have the highest antioxidant count among all potatoes. Now for anyone who's heard of an antioxidant but doesn't know what they are, think of them as bodyguards for your cells. They protect you from free radicals created within our bodies everyday that can be caused by the simplest of things such as breathing polluted air, daily stress (both physical and emotional), or getting a sunburn to name a few. As for vitamin C one medium-sized potato contains nearly half the daily recommended intake. It also helps you keep a strong immune system, and it aids in the absorption of iron...spinach anyone?

A few more interesting facts:

  • Potatoes have more potassium than a banana
  • Potatoes have more Vitamin C than an orange
  • Potatoes have more fiber than an apple
  • They're super cheap and ridiculously easy to grow

Perfect Roasted Potatoes with Rosemary & Shallots (serves 3 -4)

Ingredients:

  • 3 - 4 large russet potatoes, washed with skins left on
  • 1 1/2 Tbsp cold pressed olive oil
  • 3 small shallots, chopped
  • 2 tsp chopped fresh rosemary
  • sea salt & freshly ground black pepper

Method:

Preheat oven to 400* and line a cookie sheet with parchment paper.

Parboil the Potatoes:
Cut potatoes into large chunks and put in a large saucepan covering with cold water. Bring them to a boil, reduce heat and simmer covered for about 5 to 7 minutes until just fork tender. Drain water out of the pot, then give the potatoes a bit of shake to chuff them up a bit - this is the secret to getting them super crispy, golden brown.

Tip your potatoes onto the baking tray and spread them out evenly. Add your olive oil, rosemary, shallots, and season with salt and pepper. Put your potatoes in the hot oven to cook for 30 minutes until lightly golden and crispy.

Parboiled, drained and chuffed:

Parboiled Russet Potatoes

Chop, chop, chop.

Santoku Mac Knife

Ready for baking!

Potatoes on Baking Sheet

 Roasted Goodness...

Potatoes Roasted with Shallots and Rosemary

Next time you have a craving for french fries go make these!

Have a lovely weekend! Tell me what are your plans?