Tag Archives: side dish

Brussels Sprouts with Pearl Onions

Brussels Sprouts and Pearl Onions

Brussels Sprouts with Pearl Onions

Brussels Sprouts and Pearl Onions with Sesame Seeds

Brussel Sprouts and Pearl Onions

Brussel Sprouts and Pearl Onions are not one of the first side dishes served, unless at winter holiday times  The Brussel sprouts are fresh as the growing time is autumn to early spring.  A good Brussel sprout has vivid green leaves and a solid firm head, much like cabbage, only smaller.  Leaves that have perforations in them are to be discarded as it indicates aphids within.

Brussel sprouts will keep 10 days in the refrigerator if kept unwashed and untrimmed in a plastic bag in the vegetable drawer.  To cook, steam Brussel sprouts between 3 to 5 minutes before freezing.  Frozen they will keep up to 1 year. Overcooked Brussel sprouts will lose their taste and nutrient value, and also emit an unpleasant smell of sulfur.  Overcooked crucierous vegetables such as cabbage and broccoli will also have an unpleasant smell.

Benefits of Brussels Sprouts and Pearl Onions with Sesame Seed

The nutritional profile of Brussel sprouts is excellent for vitamins K and C.  Folate, manganese, vitamin B6, B1, copper are also very good nutrients in sprouts. They have important antioxidant and anti-inflammatory benefits and cancer and cardiovascular health.

Pearl Onion 

The pearl onion is a relative to the leek.  They are used mostly for pickling, relishes or with other vegetables giving a sweeter taste than the common onion.  The nutrient benefits are in helping cardiovascular health, stablize blood sugar levels and acting as an antioxidant and anti-iflammatory.

Sesame Seed

The tiny sesame seed is chocked full of nutrients:  copper, manganese, calcium, iron magnesium, phosphorus, vitamin B1, zinc and dietary fiber.  The special lignans fibers in the sesame seed have benefits of cholesterol-lowering effectn in human and prevent high blood pressure.

Enjoy a side dish which is rich in beneficial vitamins and minerals.

Brussels Sprouts and Pearl Onions
 
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A vegetable dish made flavorful and healthy with a sprinkling of sesame seeds over steamed Brussels Sprouts and Pearl Onions. These are a winter holiday favorite.
Author:
Recipe type: Vegetables
Cuisine: American
Serves: 4
Ingredients
  • 1 pound fresh Brussels sprouts
  • 1 cup fresh pearl onions
  • 2 teaspoons unsalted butter
  • ¼ teaspoon sea salt
  • ¼ teaspoon ground black pepper
  • 1 teaspoon sesame seeds, toasted
Instructions
  1. Toast sesame seeds by stirring in a hot skillet until lightly brown. Watch carefully to keep from burning.
  2. Trim outer leaves and cut bottoms of Brussels sprouts, cut in half and wash.
  3. Steam sprouts in vegetable steamer or parboil in boiling water for 5-7 minutes; drain.
  4. Bring a saucepan of water to boil, drop in the whole unpeeled pearl onions. Boil for 3 minutes.
  5. Drain onions.
  6. Cut the end off the onions and squeeze the onion out of the outer skins.
  7. Melt the butter in skillet, add Brussels sprouts and pearl onions, heat briefly to keep at serving temperature.
  8. Add toasted sesame seeds prior to serving.
Notes
Microwave Brussels Spouts: Boil 3-4 cups water in microwave (10 seconds on high), add the Brussels spouts and boil for 6-7 minutes. Drain and put them into skillet of melted butter. Microwave Pearl Onions: Boil 2-3 cups water in microwave (3 minutes), add the onions and bring back to boil for 3 minutes. Drain and cut end of onions and squeeze the onion out of outer skins. Add to Brussels Sprouts, heat to serving temperature.....Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience. ©2007-2017 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com. All rights reserved.

Brussels Sprouts with Pearl Onions

Brussels Sprouts and Pearl Onions with sesame seed

Another Menu Suggestion:

Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience.

Netta Belle's Choice cookbookinabox©2007-2017 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com.  All rights reserved.

 

Eggplant Appetizers

Eggplant Appetizers

Eggplant (Aubergine)

copy-of-eggplant

 

Eggplant,  a vegetable from Asia and now identified most often with Mediterranean recipes, such as Eggplant Parmigiana, Ratatouille, Moussaka or eating fried eggplant dipped in a batter or egg and flour and fried in a skillet.   

The eggplants are readily available in the farmer’s markets at this time, late August and September.  The deep purple globes are hard to resist, and are in all sizes.  The larger the eggplant the more seeds and tendency to more bitterness.  Small eggplants have smaller and fewer seeds.

Cooking Eggplant

Eggplant Appetizers

Eggplant Appetizers

Buy firm deep purple eggplants, store in the refrigerator until ready to use within a day to two. Cut it with stainless steel knife to help prevent the slices turning black.  It does not have to be peeled.  Eggplant has a lot of moisture therefore sprinkle with salt to draw out the moisture.  Also sprinkling with lemon juice will prevent the flesh from blackening.  Put  pieces into a colander, let set for 30 minutes to 1 hour to allow the juice be drawn out.  Rinse the eggplant pieces and dry on paper toweling before proceeding with the recipes.

Eggplant Appetizers
 
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A simple blend of eggplant, cheese and ham for an warm or hot appetizer to a grand meal of roast chicken or meat.
Author:
Recipe type: Appetizer
Cuisine: Italian
Serves: 20 slices
Ingredients
  • 3 small eggplants, 2 inches x 3-4 inches
  • 1 tablespoon of salt
  • water to rinse
  • 2 tablespoons olive oil
  • 1 teaspoon of a seasoning blend or Italian Seasonings
  • 1 teaspoon dried sweet basil flakes
  • pepper to taste
  • ¼ pound Provolone Cheese, sliced thin
  • ¼ pound ham, sliced thin
  • Marinara Sauce
  • Parmesan Cheese
Instructions
  1. Wash and slice eggplants in ½ inch slices.
  2. Sprinkle with lemon juice.
  3. Salt each slice; put into a colander for 30-45 minutes.
  4. Drain and rinse, pat dry on paper towels.
  5. Mix the oil and seasonings into a large bowl.
  6. Dip each of the slices in the seasonings and place on jelly roll pan.
  7. Top each eggplant slice with a slice of Provolone, ham, and a teaspoon of marinara sauce.
  8. Sprinkle with Parmesan Cheese.
  9. Broil until slices are browned and cheese has melted.
  10. Serve warm or hot.
Notes
Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® brings you great recipes for your cooking experience. ©2007-2017 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® All rights reserved.

 

 Eggplant Benefits

Lower weight,  increased energy, healthy hair and skin are benefits from eating eggplant and a variety of fruits and vegetables.  Eggplant studies has indicated a decrease in diabetes, heart disease and obesity.  Vitamin C, vitamin B-6 and fiber are important for cardiovascular disease.  Antioxidants and anti-inflammatory compounds protect the body from cancer.  Because eggplant is low in calories, it provides another source of a low-calorie diet.

Serve with Chicken Schnitzel

Chicken Schnitzel

Chicken Schnitzel

Enjoy a dessert of Spicy Red Anjou Pear Sauce

Spicy Red Anjou Pear Sauce

Spicy Red Anjou Pear Sauce

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Netta Belle's Choice cookbookinaboxJulia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® brings you great recipes for your cooking experience.  ©2007-2017 Netta Belle’s Choice® The Art of Gourmet    Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.”  Reg. “Trade-marks Canadian Intellectual Property Office. “ Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox®                               All rights reserved.

 

Collard Greens, Corn and Tortilla Strata

Collard Greens, Corn and Tortilla Strata

Several years ago, collard greens and many other vegetables were not available in grocery stores.  With the ‘world trade’, seasonal foods are available all year. Dandelion greens or spinach were only greens I was familiar with.  Maybe turnip or beet greens were available on our farm table, but what kid was going to eat them if they could get out of it.  My children were subjected to lettuces and spinach in salads.

So now I have learned to eat, cook and share Collard Greens, Corn and Tortilla Strata.

Collard Greens, Corn and Tortilla Strata

Collard Greens, Corn and Tortilla Strata

Nutritional Benefits

As you might have gathered, collard greens are good for you.  They are a dark green vegetable with the ability to lower cholesterol and  cancer protection. Collard greens are high in Vitamin K, Vitamin A, Vitamin C, calcium, fiber, and manganese to name a few.  There is your multiple vitamin! Now corn adds B vitamins, folate and thiamin when eaten as a special summertime food, corn-on-the-cob, a midwest favorite side dish.  Corn is considered a staple food, the basis for polenta, tortillas, burritos, corn meal, flour, starch and popcorn!¹

I adapted this recipe by adding roasted red bell peppers instead of mushrooms.  I like the sweeter taste plus the red color. Red bell peppers provide Vitamin C, A, B6 and folate.  Add garlic to the strata, it is credited to  having healing potential of lowering cholesterol and cancer protection.¹  Use 1% milk to lower fat and calories, though I did add cheddar cheese on top.

Collard Greens, Corn and Tortilla Strata
 
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A layered casserole of vegetables and flour tortillas. A vegetarian side dish to be enjoyed with or without a meat entrée. It's an American lasagna!
Author:
Recipe type: Vegetable Casserole
Cuisine: American
Serves: 6
Ingredients
  • 1 tablespoon olive oil
  • 3 cloves of garlic, minced
  • 10 ounces of fresh collard greens, chopped, blanched and well-drained OR 10 ounces frozen chopped collard greens, thawed and squeezed dry.
  • 3 cups 1% milk
  • salt to taste
  • ¼ teaspoon hot pepper sauce
  • 3 tablespoons flour
  • 1½ cups fresh corn or frozen corn, thawed
  • ¼ cup of diced roasted red bell peppers
  • 2 tortillas (8-inch diameter), halved
  • ¾ cup shredded cheddar cheese
Instructions
  1. Preheat oven to 375 F.
  2. Grease a 2½ quart or 9 x 13 casserole dish.
  3. In a large sauce pan, heat the olive oil, add the minced garlic, cook until soft.
  4. Add the blanched fresh or frozen collard greens, cook until tender, about 5 minutes.
  5. Combine the milk, salt, pepper sauce into the flour, stir until smooth.
  6. Add the milk mixture to the collard greens, stir until the sauce is creamy and thickened slightly, about 5 minutes.
  7. Add the corn and roasted red bell peppers, heat about 3 minutes
  8. Remove from heat, stir in ½ cup of shredded cheddar cheese until melted.
  9. Arrange a layer of tortillas on the bottom of the casserole, cover with half of collard/corn mixture.
  10. Add another layer of tortillas, cover with remainder of mixed vegetables.
  11. Sprinkle top of casserole with remainder of the shredded cheese.
  12. Bake for 25 minutes or casserole is hot and bubbling.
Notes
Recipe adapted from Fight Back With Food: Use Nutrition To Heal What Ails You, Readers Digest Association, Inc. cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience. ©2007-2015 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.”nettabelleschoice.com and cookbookinabox.com
All rights reserved.

 

 

cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience.

Netta Belle's Choice cookbookinabox©2007-2015 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com.  All rights reserved.

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Stir-Fried Frozen Cauliflower

Fresh cauliflower looked so good at the summer’s Farmer’s Market.  I froze several bags to have this winter.  I got ready to cook it and wondered how to besides boiling in water and having a soggy limp vegetable.  I did use some in soup and casseroles.  I wanted the taste of roasted cauliflower.  By thawing it first, microwaving for 1 minute and draining well by putting on towelling paper to absorb more water, the cauliflower was ready for a quick stir-fry.  Seasoned and enhanced with walnut pieces made a quick side dish.

Stir-Fried Frozen Cauliflower

Stir-Fried Frozen Cauliflower

Stir-Fried Frozen Cauliflower
 
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Frozen cauliflower stir-fried to give the summer roasted fresh cauliflower flavor. A side dish to serve with meats or add to a vegetarian menu.
Author:
Recipe type: Vegetables
Cuisine: American
Serves: 2
Ingredients
  • 2 cups frozen cauliflower
  • 1½ teaspoon butter
  • ¼ cup walnut pieces
  • ⅛ Nette Belle's Choice Crushed Red Pepper Flakes
  • Nette Belle's Choice Sea Salt to taste
Instructions
  1. Melt butter in non-stick skillet.
  2. Add the cauliflower, stir to coat with butter.
  3. Add the walnut pieces, stir to mix.
  4. Season with red pepper flakes and salt
  5. Stir-fry until cauliflower pieces are toasted
Notes
cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience. 2007-2015 Netta Belle's Choice cookbookinabox "Reg. U.S. Pat. & Trdmk.Off." All rights reserved.
Nutrition Information
Serving size: ½ c Calories: 40 Fat: 3.61g Saturated fat: 1.12g Unsaturated fat: 0.0g Trans fat: 0.0g Carbohydrates: 1.67g Sugar: 0.68g Sodium: 16mg Fiber: 0.8g Protein: 0.93g Cholesterol: 4 mg

 

Benefits of Cauliflower

Cauliflower is considered a cruciferous vegetable along with kale, cabbage and collards. The vitamin C and manganese have supportive nutrients needed for antioxidants and anti-inflammatory to protect our bodies from chronic diseases

cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience.

Netta Belle's Choice cookbookinabox©2007-2015 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com.  All rights reserved.