Its that time of the year when our local ALDI starts selling bags of brussels sprouts. The good thing about brussels sprouts is that they seem to last for a long time. The bad I think its a pain to prepare. The last time I had any was about a year ago I made Asian Style brussels sprout with bell peppers. That was more ‘free style’ Brussels Sprouts. This time I decided to kinda follow a recipe to make this again Asian Style Stir-Fried Garlic Brussels Sprouts.
I decided to try another cooking method after looking at a recipe from Bon Appetit. For some reason this time I was also able to prepare the brussels sprouts fairly quickly. I guess practice makes perfect!
I made this for the Husband and I for dinner and we had it with foil baked fish (post will be up soon!) with rice.
3 cups halved brussels sprouts
2-3 tbs vegetable oil
2-3 cloves of garlic, thinly sliced garlic
2 tbs oyster sauce
2 tsp Thai fish sauce
1 teaspoons soy sauce
1 teaspoons sugar
Pinch of pepper
1/4 cup low-salt chicken broth
Blanch brussels sprouts in a large pot of boiling salted water until bright green, about 15 seconds. Drain and set aside.
Heat oil in a wok or large skillet over medium heat. Add garlic and stir until light golden brown, about 30 seconds. Transfer to a small bowl.
Increase heat to high; add brussels sprouts. Stir-fry until they begin to soften, 2–3 minutes. Add oyster sauce, fish sauce, soy sauce, sugar and pepper. Stir-fry for 30 seconds; add chicken broth. Bring to a boil; cook until liquid is reduced slightly, about 2 minutes.
To be honest, I almost never order fried rice when I am in a restaurant but I sure like to make them when I am home alone and really want a balanced meal. The best part is I can also keep it for lunch the following day! This time I made fried rice and chicken and vegetables because I had a serious meat craving.
Had some mushroom sitting around after making Braised Chicken for my company’s lunch and was craving for something with garlic as well. Since I was home alone for dinner, I made this garlicky mushroom with spinach and red quinoa for dinner. Mushroom posts = the Husband away or dinner for one.
Was searching for something healthy and easy to make that did not take a long time. This recipe is adapted from Amuse Your Bouche. She used bulgur instead of quinoa and added chickpeas as well. My recipe however has more vegetables and it is almost vegan too! Except for the parmesan. To all my vegan reader [if we have any at all ;)] substitute the parmesan for vegan cheese instead! I am sure it will also work out well.
This recipe is for one greedy person for dinner like me or I suppose two person if eaten as a side.
3 tbs olive oil
200g mushrooms, stems removed and sliced
3 cloves of garlic
1 small shallot, chopped
1/2 cup of red quinoa (or bulgur or any type of quinoa)
1 cup of vegetable stock
handful of fresh basil, chopped
Add oil to heated pan, cook mushroom, garlic and shallot over medium low heat for 5 mins, until soft.
Add quinoa ( make sure to rinse them well) or bulgur, vegetable stock, a generous dash of pepper. Bring to boil, cover and simmer for about 15mins until quinoa is tender.
When the quinoa is cooked and there is minimal excess liquid, add the chopped basil, cheese and spinach, and cook for a couple more minutes, stirring continually, until the cheese has melted and the spinach has wilted.
Since we live in the land of sausages aka Germany we wanted to introduce you to a sandwich that probably no one in Germany really knows and that is our own creation.
Hard to believe it is possible to have healthy muffins? I will not claim that it is an extremely healthy muffin but it sure is healthier than what I normally bake. I was honestly a little hesitant about trying this recipe but believe me it taste really good even on day 3!