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Roasted Brussel Sprouts with Garlic, Lemon, and Feta

Roasted Brussel Sprouts with Garlic, Lemon, and Feta

by Pam on October 28, 2013

My first attempt at brussel sprouts[1] was a big success with my entire family but my husband said he wanted to try it with lemon next time. I simply seasoned these fresh brussel sprout halves in olive oil, sea salt, and freshly cracked pepper, to taste then drizzled a bit of lemon juice on them before roasting. I then sautéed some garlic with olive oil then tossed the brussel sprouts in the pan and squeezed more lemon juice on top and tossed to coat evenly. Once they were in the serving bowl, I sprinkled the top with feta cheese. They turned out delicious and my husband and I both really liked them a lot, my kids on the other hand, were not fans. Oh well, you can’t win them all.

Preheat the oven to 400 degrees. Line a baking sheet with tin foil then coat with cooking spray.

Zest the lemon; set aside.

Toss the brussel sprouts with 2-3 teaspoons of olive oil then season well with sea salt and freshly cracked pepper, to taste. Toss to coat evenly then place on the baking sheet. Squeeze one half of a lemon evenly over the sprouts. Place into the oven and bake for 10 minutes then flip the brussel sprouts and roast for an additional 10 minutes. Remove from the oven and set aside.

Heat a large skillet over medium heat with 2-3 teaspoons of olive oil. Add the minced garlic and dash of crushed red pepper flakes then cook, stirring constantly, for 1 minute. Add the brussel sprouts followed by the juice from the remaining half of the lemon. Toss to coat evenly. Pour into serving bowl. Sprinkle the top of the brussel sprouts with feta cheese and lemon zest. Serve immediately. Enjoy.



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Roasted Brussel Sprouts with Garlic, Lemon, and Feta




Yield: 4

Prep Time: 5 min.

Cook Time: 20 min.

Total Time: 25 minutes



Ingredients:

2 cups of fresh brussel sprouts, halved
2 tbsp olive oil (divided)
Sea salt and freshly cracked pepper, to taste
Juice of 1 lemon (divided)
2 cloves of garlic, minced
Dash of crushed red pepper flakes
Feta cheese, to taste
Zest of 1 lemon

Directions:

Preheat the oven to 400 degrees. Line a baking sheet with tin foil then coat with cooking spray.

Zest the lemon; set aside.

Toss the brussel sprouts with 2-3 teaspoons of olive oil then season well with sea salt and freshly cracked pepper, to taste. Toss to coat evenly then place on the baking sheet. Squeeze one half of a lemon evenly over the sprouts. Place into the oven and bake for 10 minutes then flip the brussel sprouts and roast for an additional 10 minutes. Remove from the oven and set aside.

Heat a large skillet over medium heat with 2-3 teaspoons of olive oil. Add the minced garlic and dash of crushed red pepper flakes then cook, stirring constantly, for 1 minute. Add the brussel sprouts followed by the juice from the remaining half of the lemon. Toss to coat evenly. Pour into serving bowl. Sprinkle the top of the brussel sprouts with feta cheese and lemon zest. Serve immediately. Enjoy.



 

References

  1. ^ Roasted Brussel Sprouts with Pancetta and Balsamic Vinegar (www.gordon-ramsay-recipe.com)
  2. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  3. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Spiced Cranberry Sauce

Spiced Cranberry Sauce

by Pam on November 17, 2013

I made an early Thanksgiving meal today. My daughter helped me in the kitchen for a few of the recipes and it was so much fun cooking with her! She prepared this cranberry sauce we found at MyRecipes[1] all by herself. It was easy to make, smelled fantastic while it simmered, and tasted wonderful. The spices added a nice flavor to this sauce and really made it taste extra special.

Remove the zest from the oranges; set aside. Rinse the cranberries in a strainer.

Combine the sugar, orange juice, cinnamon, ginger, cloves, and cranberries to a saucepan then bring to a boil over medium-high heat. Reduce heat to low then cook 10-12 minutes or until cranberries pop. Remove from heat; stir in zest. Cool completely. Serve chilled or at room temperature.

 



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Spiced Cranberry Sauce




Prep Time: 5 min.

Cook Time: 10 min.



Ingredients:

1 1/2 cups sugar
3/4 cup fresh orange juice (about 3 oranges)
1/2 tsp ground cinnamon
1/4 tsp ground ginger
Dash of ground cloves
1 (12-ounce) package fresh cranberries
1 tbsp grated orange zest

Directions:

Remove the zest from the oranges; set aside. Rinse the cranberries in a strainer.

Combine the sugar, orange juice, cinnamon, ginger, cloves, and cranberries to a saucepan then bring to a boil over medium-high heat. Reduce heat to low then cook 10-12 minutes or until cranberries pop. Remove from heat; stir in zest. Cool completely. Serve chilled or at room temperature.



Adapted recipe and photos by For the Love of Cooking.net
Original recipe by My Recipes

 

 

References

  1. ^ MyRecipes (www.myrecipes.com)
  2. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  3. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Garlic-Ginger Bok Choy Sauté

Garlic-Ginger Bok Choy Sauté

by Pam on June 10, 2013

I’ve always wanted to try bok choy so I finally decided to pick some up. I found a easy & healthy recipe by Robin Miller[1] that looked perfected. It was quick and simple to make and tasted fantastic! I really loved the garlic, ginger, and soy combination. This bok choy paired perfectly with the salmon and rice I served for dinner.

Cut the baby bok choy in half lengthwise. Cut out the core in the bottom of the cabbage. Remove each stalk then cut them each in half lengthwise.

Heat the oil in a large skillet over medium heat. Add the garlic, ginger, and crushed red pepper flakes then cook, stirring constantly, for 30 seconds; add the bok choy and soy sauce then stir until evenly coated then sauté for 3-4 minutes or until greens are wilted and the stalks are crisp-tender. Season with sea salt and freshly cracked pepper, to taste, if needed.



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Garlic-Ginger Bok Choy Sauté




Yield: 4

Prep Time: 5 min.

Cook Time: 5 min.

Total Time: 10 min.



Ingredients:

1 tbsp olive oil
1 head of baby bok choy, cut in half lengthwise, core removed
1-2 cloves of garlic, minced
1 tsp fresh ginger, minced
Dash of crushed red pepper flakes
1 tbsp soy sauce
Freshly cracked black pepper, to taste

Directions:

Cut the baby bok choy in half lengthwise. Cut out the core in the bottom of the cabbage. Remove each stalk then cut them each in half lengthwise.

Heat the oil in a large skillet over medium heat. Add the garlic, ginger, and crushed red pepper flakes then cook, stirring constantly, for 30 seconds; add the bok choy and soy sauce then stir until evenly coated then sauté for 3-4 minutes or until greens are wilted and the stalks are crisp-tender. Season with sea salt and freshly cracked pepper, to taste, if needed.



Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Robin Miller on Food Network

References

  1. ^ Robin Miller (www.foodnetwork.com)
  2. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  3. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)