Friday, November 9, 2012

Dinner in 15 minutes or under

I love taking my time when I cook. Nothing melts away the stress of the day like spending time playing in the kitchen, coaxing out flavors through roasting, baking, or braising.

But, sometimes, time is not on your side, and you need to get something healthy that comes together in minutes.  In those moments of harried reality, I turn to one of my fave ingredients, the Brussels sprout, for inspiration and sustenance.  By shaving the sprouts, or thinly slicing them, you cut your cooking time by over half!  Deglazing your pan, which simply means using a liquid to scrape up any delicious browned bits of food, makes for a quick sauce for your dish.

Here are two quick meal solutions featuring the littlest of cabbages.

Brussels Sprouts with White Beans

This dish comes together in minutes and is totally satisfying.  The quick saute leaves the sprouts crisp which balances out the creamy texture of the beans.  Try with cannellini beans, too!

1 1/2 lbs. Brussels sprouts
1 1/2 cups Northern white beans (15 oz can, drained and rinsed)
1/2 cup shallots, sliced (1 large shallot)
2 cloves garlic, minced
pinch of crushed red pepper
2 Tbl olive oil
2 Tbl lemon juice (about half a lemon)
1/4 cup fresh parsley, chopped
salt 'n pepper

Over medium heat, saute shallots in oil for three minutes, until translucent.  Add garlic and crushed red pepper and cook for one minute.  Be sure to season with salt as you go.

While onions cook, trim off the ends of the sprouts while leaving the base intact.  With base side down on your cutting board, thinly slice (or what I refer to as shaving) the sprouts.  Once the shallots and garlic have become fragrant, add sprouts to pan.  Cook for about four to five minutes, until sprouts are tender but still crisp.  Add beans and heat through.  Deglaze the pan with lemon juice and stir in parsley.

Adjust seasoning and serve!

Brussels Sprouts and Grapes (quick edition)

This is a revved up version of the slow roasted  Brussels Sprouts with Red Pearl Onions and Grapes. Tons of flavor in a fraction of the time! Serve over quinoa for a filling meal.

1 1/12 lbs Brussels sprouts, shaved
1 1/2 cups red seedless grapes, havled
2 cloves garlic, minced
1/2 cup sweet onion or shallot, sliced
1 1/2 Tbl tarragon vinegar
2 Tbl fresh tarragon, chopped
2 Tbl olive oil
salt n' pepper

Over medium heat, saute onion or shallots in olive oil until translucent, about three to for minutes.  Add garlic and cook for one additional minute.  Season with salt and pepper.  Add sprouts and grapes and cook until sprouts are tender yet crisp, about four to five minutes.  Deglaze pan with tarragon vinegar.  Garnish with fresh tarragon, and you're done!

No comments:

Post a Comment