Hoisin Glazed Brussels Sprouts Recipe. Do you ever order mu shu pork at a Chinese restaurant? It’s my favorite, and I think it’s mostly because of the sauce, that thick, dark, gooey, sweet and spicy hoisin sauce. It’s readily available in the Asian section of the grocery aisle, at least around here, and you can use it as a dipping sauce or glaze for practically anything—wings, meatloaf, ribs, salmon, eggplant, meatballs, chicken, and in this case, brussels sprouts. In this quick and easy stir-fry, we lightly boil the halved sprouts first, so they cook more evenly. We brown sliced onions, stir-fry them with the blanched sprouts, ginger, and garlic, and then sprinkle everything with some rice vinegar, soy sauce, hoisin, and sesame oil.
These brussels sprouts are like candy, so good! A pound of brussels sprouts will serve 3 to 4, but if left to my own nefarious ways, I’ll eat the whole batch. Ingredients Method 1 Whisk together the seasoned rice vinegar, soy sauce, and hoisin sauce in a small bowl, set aside. Pasta and white beans with garlic-rosemary oil. If you have a thing for chocolate, the world is your oyster. On this very site, 86 of the just over 800 recipes boast a significant chocolate component and entire sections of bookstores will be happy to fill in any cravings I missed. If you have a thing for bacon, the internet would be overjoyed to find you places to put it, zillions, even, although I’d proceed with caution before auditioning a couple. But if you have a thing for something slightly less of a prom king/queen ingredient, say, tiny white beans, well, it can be tough. It’s not there are no uses for them, it’s just that when you’re very much in love, there are never enough ways to be together.
So tell me: What are you favorite uses for beans outside the ever-popular realm of chili, tacos, soup and salad? Really, I’m hankering for more inspiration. The result is a great pasta for this time of year, deeply comforting and hearty but not overly decadent. Meanwhile, cook pasta until al dente, or still a little firm inside. Wheat berries with charred onions and kale | Marin Mama Cooks. Am I turning into a health nut or what? I have eaten more kale in the past 6 months than I have in my whole lifetime, seriously. This blog is working wonders for my health and waistline (as well as my hubby’s). It was actually John that picked out this recipe, can you believe it? We received the recent issue of bon appetit on Friday. John opened it up, pointed at two recipes, looked at me and said, “honey, we’re making this for dinner on Sunday.” I then took a look at the two recipes and happily agreed. Wheat berries? Wheat berries with charred onions and kale: recipe from bon appetit serves 6 Combine wheat berries, 1 onion half, 5 thyme sprigs, and 1 tablespoon salt in a large saucepan; add water to cover by 2 inches.
Bring to a boil; reduce heat to medium or medium low (our stove has an intense flame so we went to medium low) and simmer until wheat berries are just tender but still firm to the bite, about 35 minutes. Drain in a colander and discard the onion and thyme sprigs. Roasted Broccoli Recipe. Kids don’t usually beg for broccoli, at least not the kids I know. So I was quite pleasantly surprised when my goddaughter Piper and her sisters Alden and Reilly not only raved about roasted broccoli, but insisted on making a batch for me during a recent visit.
We sort of threw it together and the oven wasn’t working very well, so that particular incarnation of roasted broccoli wasn’t a raging success, but it was eaten with great enthusiasm nonetheless. Now home with a more reliable oven, I’ve recreated what I think the girls were trying to achieve. And if this were how broccoli was always served, I would beg for it too. Tender florets, tossed with olive oil, lemon juice, and salt, roasted at high heat until nicely browned around the edges and stems (with some crispy bits), and then sprinkled generously with freshly grated Parmesan cheese—yes, this is broccoli that anyone could love. The measurements are just a guideline. Ingredients Method 1 Preheat the oven to 425°F. Serve immediately. Spaghetti Squash with Herbs and Parmesan – 3 Points. CrockPot Corn on the Cob Recipe. Day 152. Remember how good and how easy the crockpot baked potatoes were? CrockPot corn on the cob is just as easy, and doesn't take as long to cook.
The corn steams in it's own juices and is cooked to absolute perfection. The Ingredients. --fresh corn --aluminum foil I used my 6qt Smart Pot and six ears of corn fit perfectly. The Directions. shuck the corn, or get your kids to do it. because I'm pretty sure that is why kids were invented. wrap each ear in aluminum foil place the foil-wrapped corn in the crockpot cover and cook on high for 2 hours. I like my corn to have a crunch--two hours was perfect for us, but check and taste for your family's preference. The Verdict. Absolutely perfect corn. Roasted Balsamic Glazed Carrots Recipe - 1 Points + This week, I’ve been all about the minimal ingredients recipe, as I’ve yet to get to the grocery store. And one of my favorite go to quick and healthy side dish recipes to use in situations like these, is this Roasted Balsamic Glazed carrots Recipe. It’s so simple, yet so tasty, and it’s such a yummy way to get my toddler to eat more veggies!
When you add up the nutritional stats for these roasted carrots, it comes out to 2 Points +, but if carrots are technically 0 Points +, then the nutritional stats of the remaining ingredients are only 1 Points + per serving. So that’s how I chose to count it. Though, I will double check with my Weight Watchers leader at my next meeting and see which is the correct way to count it. A delicious and easy healthy side dish recipe that barely requires any prep work, these Roasted Balsamic Glazed Carrots are wonderful. Ingredients 1 lb bag baby carrots1 tbsp balsamic vinegar2 tbsp honeySalt and pepperOlive oil mist Instructions Cooking time: 25 minute(s) Smoky Spice Rubbed Grilled Salmon with Black Beans and Corn.
Grilled salmon steaks rubbed with a spicy blend of smoked paprika, chipotle chili powder, brown sugar, cumin and cocoa powder served with a quick side dish of black beans, grilled corn, cilantro and splash of lime juice. You will love the spicy smoked flavors of the salmon paired with the sweet corn side with fresh lime and cilantro flavors. This is a complete meal ready in less than 30 minutes. Salmon is an excellent source of high-quality protein, containing all the essential amino acids and a good source of Vitamin E, a powerful antioxidant. When buying salmon, I look for fresh or frozen sustainable wild options such as Alaskan salmon which is raised in pristine waters - it costs a little more but it's leaner than farm raised because the fish are raised in the wild and get more exercise, the meat has a natural red color whereas farmed salmon is artificially colored. Coho, Chum and pink salmon have less fat than King and Sockeye varieties.
For the salmon: Asparagus with Dijon Vinaigrette. A simple side dish that really celebrates Spring. Serve it cold or room temperature, leftovers are wonderful chopped and mixed into a salad. This can easily be doubled or tripled. Asparagus with Dijon Vinaigrette Skinnytaste.com Servings: 4 • Serving Size: 1/4 • Old Points: 1 pt • Points+: 2 pt Calories: 56.9 • Fat: 3.6 g • Protein: 2.6 g • Carb: 5.5 g • Fiber: 2.4 g • Sugar: 0.3 gSodium: 92.7 (without salt) Ingredients: 1 tsp Dijon Mustard1 1/2 tbsp red wine vinegar1 tbsp extra virgin olive oil2 tsp fresh chopped parsleykosher salt and pepper to taste1 pound thin asparagus, tough ends trimmed off Directions: In a medium bowl, whisk mustard, vinegar and 1 tbsp oil.
Add parsley and season with salt and pepper. Steam or boil asparagus for 2-3 minutes until cooked and tender. Transfer asparagus to a serving dish and drizzle with the vinaigrette. Julia's Healthy Italian Cooking: Perfect Every Time Brussels Sprouts. Julia's Healthy Italian Cooking: Crispy Broccoli Rabe. Roasted Brussel Sprouts Recipe - 0 Points. If you never listened to your mother when she told you to eat your brussel sprouts, now would be a good time to reconsider. This incredibly easy Roasted Brussel Sprouts Recipe makes a wonderful healthy accompaniment to a variety of dishes. And it truly tastes AMAZING. Sometimes, simplicity is the key in bringing out the natural flavors of a food. I find this especially true in many vegetable recipes. If I had known when I was a kid what I was missing out on, I would have gobbled up my brussel sprouts without a blink. With just a light mist of olive oil and some Kosher salt and pepper, these roasted brussel sprouts were incredible.
A quick and easy side dish recipe that’s delicious and incredibly good for you. Ingredients 1 ½ lbs of fresh brussel sprouts1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepperMist of olive oil Instructions Preheat oven to 400 degrees.Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Preparation time: 10 minute(s) Roasted Corn Recipe with Dill - 4 Points. Got a bag frozen corn that’s been sitting in your freezer and don’t know what to do with it? Try this easy, yet savory Roasted Corn Recipe with Dill. The tangy lemon and dill contrast the sweet corn and butter perfectly, making a deliciously unique side dish that adds some pizazz to standard corn kernels. Each satisfying serving is just 4 Points +, and it looks so pretty on a plate next to some grilled chicken or fish. I love taking this roasted corn to potlucks or BBQ’s because it’s such a different way to serve corn, and everyone always enjoys it.
Ah, how I wish that corn was 0 Points +…I’d be chowing down on this everyday! A tasty and different way to prepare corn, this Roasted Corn Recipe with Dill is delicious and easy. Ingredients 1 16oz bag frozen corn, defrosted1 tbsp light butter1 tbsp fresh dill, finely chopped1 tsp saltJuice from ½ a lemon, freshly squeezed Instructions Preparation time: 5 minute(s) Cooking time: 10 minute(s) Diet type: Vegetarian Number of servings (yield): 4. Roasted Parmesan Green Beans. Tender crisp green beans roasted to perfection, topped with shredded parmesan cheese. This is the easiest way to prepare the best tasting green beans, picky kid approved! I'm getting tons of requests for green bean casserole, and I'm not going to lie, I've never been a fan.
I dislike soft, mushy green beans, I much prefer them tender crisp. The easiest way to achieve that is by roasting them, they come out consistently perfect every time! I make these quite often, you can season them however you like, add some crushed red pepper for a little kick or even leave the parmesan off. If you want to double the recipe, I suggest using two baking sheets. Roasted Parmesan Green Beans Skinnytaste.comServings: 4 • Serving Size: 1 cup • Old Points: 1 pts • Points+: 2 ptsCalories: 62.4 • Fat: 2.9 g • Carbs: 8.0 • Fiber: 3.8 • Protein: 2.7 g • Sugar: 0Sodium: 38.4 mg (without salt) Preheat the oven to 425°F.
Grilled Asparagus Recipe. Method 1 Preheat your grill for high, direct heat. 2 Prepare the asparagus by breaking or cutting off any tough bottom ends (can save for stock, or discard). Place the asparagus in a pan (to contain the spears while you put them on and take them off the grill). Coat them with olive oil and sprinkle salt over them. 3 Grill the asparagus spears for 5-10 minutes, until nicely charred and just fork tender, turning them every few minutes so that they brown relatively evenly. Remove from grill and serve.