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!

Pucker Up for Some Vinegar

Are you looking for a way to liven up your food without adding any fat?

Play around with vinegar!

Whenever you are cooking, you are trying to present a variety of well balanced flavors.  These days, you can find a myriad of flavored vinegars at your local grocery store.  And, the best part is you don't have to spend a fortune to find some tasty ones, too. Unless you want really good balsamic...then you're gonna shell out the big bucks.  The acidity in vinegars and citrus can add delightful brightness and zing to any dish...even cocktails!  I found a lychee vinegar that is fabulous with cucumber gin and soda.

Use vinegars to deglaze roasted vegetables, add a bit into the cooking liquid when preparing grains, zing up sauces, and, of course, make a host of different vinaigrettes.

To prove vinegars brightening power, I've decided to tackle that notoriously feared (and greatly under appreciated) vegetable:  the Brussels sprout.

Roasted Brussels Sprouts with Red Pearl Onions and Grapes

Roasted grapes?!  "How odd," you might think.  Roasting intensifies their sweet flavor and its a fabulous foil to the tart vinegar.  I bust this bright and colorful dish out for almost every holiday. If you can't find red onions, white works just fine.

2 lbs Brussels sprouts, trimmed and halved
1 lb red pearl onions
2 cups red seedless grapes
2 cloves garlic, whole
2 bay leaves
1 1/2 Tbl tarragon vinegar
thyme bundle
2 Tbl chopped tarragon
2 Tbl olive oil
salt and pepper

Preheat oven to 400.

To prepare the onions, bring a medium bot of water to a boil and blanch the onions for about 2 minutes.  Drain and set aside to cool.  Once they are cool enough to handle, remove the skins using a sharp paring knife. 

Trim off a little bit of the nubs of the sprouts and slice in half.  This will keep them intact.  In a large oven proof skillet or rimmed baking sheet, combine onions, sprouts, and garlic.  It's important that the veggies have room otherwise they will steam instead of roast...we don't want that.  Drizzle with olive oil and season with salt and pepper.  Toss to coat and add thyme and bay leaves.

Pop those babies in the oven.  After 15 minutes, remove from oven and give them a good stir.  Drizzle with 1 Tbl of the vinegar.  Return to oven for another 5 minutes.  Remove from oven and add grapes, remaining 1/2 Tbl vinegar, and 1 Tbl chopped tarragon.  Give it a little stir and return to oven.  Roast until grapes begin to split, about seven more minutes.

Remove bay, thyme, and garlic.  Sprinkle with reserved tarragon.

This is great as a side or over farro or quinoa for a main dish!