Unlike most teens, my sons love Brussels sprouts, probably because several years ago we had a family Brussels sprouts challenge. I bought the vegetable every week during the winter and challenged myself to prepare them a different way each time. In the process, we came across some magical mixes.
A surprising hit was this mixture of sautéed Brussels sprouts and buttered rice. The two flavors complement one another beautifully in this delicious dish.
Sautéed Brussels Sprouts & Buttered Rice
- 2 cups uncooked rice
- 3.5 cups of water
- 1/2 stick butter or margarine
- 1 10-ounce package shaved Brussels sprouts
- 1/2 onion, chopped
- 1/2 stick butter or margarine
- sea salt to taste
To prepare buttered rice, place rice, water, and butter in sauce pot; bring to boil, reduce, and simmer for exactly 20 minutes.
Meanwhile, in a separate skillet over medium heat, saute onion in melted butter until beginning to caramelize, about 15 minutes. Add in Brussels sprouts and stir until tender, about 5 to 7 minutes. Season with sea salt.
Transfer sautéed Brussels sprouts to buttered rice and mix well. Serve hot.
While my family enjoyed some spicy beef tacos, I chose a healthier option without sacrificing flavor. This Mediterranean-style salad with garbanzo beans provides a light, fresh protein source.
Make this salad at least 4 hours ahead of time so that the flavors have time to blend.
Mediterranean-Style Garbanzo Bean Salad
- 1 16-ounce can garbanzo beans, rinsed and drained
- 1 large cucumber, peeled and quartered
- ½ red onion, diced
- 1 garlic clove, minced
- 1/2 bunch fresh parsley, chopped
- 4 Tbsp extra-virgin olive oil
- Juice of 1 lemon
- 1 Tbsp red wine vinegar
- Sea salt and freshly ground pepper
Combine all ingredients in a plastic, glass, or ceramic bowl. Refrigerate for at least 4 hours.
I served mine as a meal over a bed of shredded iceberg lettuce. It will serve as an excellent accompaniment to grilled chicken.
My husband bought a 5-pound bag of tricolored potatoes with hopes that I would roast them as a complement to a steak dinner tonight.
Not only are they beautiful, but these potatoes taste great too. The key to a crunchy outside and tender inside is to parboil them before baking.
Roasted Tricolored Potatoes with Garlic & Herbs
- 5 pounds of tricolored potatoes
- 1/4 cup extra-virgin olive oil
- 1 tsp Italian herbs
- 4 garlic cloves, minced
- 1 tsp sea salt
- freshly ground black pepper
Wash potatoes and place in pot of boiling water; boil for about 5 to 7 minutes. Drain.
Meanwhile, combine oil, herbs, garlic, salt, and pepper in a large boil; stir to blend. Cut potatoes in half, and add them to the oil mixture. Stir, coating well.
Heat oven to 375°. Place potatoes, cut side down, in 9×13 pan. Cover with any remaining oil mixture. Bake for 20-25 minutes. Serve hot.
Understanding that diet can contribute to all sorts of health conditions—including rheumatoid arthritis (of which I was diagnosed today), I created this healthful and flavorful meatless meal featuring easy-to-cook green lentils for dinner tonight.
This meal is influenced by the flavors of Thailand and India. It’s packed with all kinds of goodness.
Green Curry Lentils with Spinach
- 2 Tbsp vegetable oil
- 1 yellow onion, chopped
- 5 garlic cloves
- 1-inch grated fresh ginger
- 1-2 Tbsp May Ploy Green Curry Paste
- 2 cups dried green lentils
- 1 14-ounce can diced tomatoes
- 4 cups boiling water
- 1 14-ounce can coconut milk
- 1 10-ounce bag fresh baby spinach
- hot, freshly cooked basmati or jasmine rice
In a large skillet or Dutch oven, sauté onion in oil until translucent. Add garlic, ginger, and green curry paste until well blended.
Stir in lentils and canned tomatoes and blend. Add hot water and cook until lentils are tender, about 15 minutes. Stir in coconut milk until well blended. Right before serving, mix in spinach and stir until slightly wilted.
Serve over hot cooked rice if desired.