BRUSSELS SPROUTS WITH EGG NOODLES
A meatless main dish served with your favorite raita and a crusty bread. Or hearty side dish for smoked kielbasa, ham, pork.
Provided by Kathy228
Categories One Dish Meal
Time 45m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Trim ends of sprouts; cut small ones in half, large ones in quarters.
- Steam sprouts for 8-10 minutes or til ALMOST done. Drain.
- Meanwhile, heat the butter and oil in a large skillet.
- Add onions and sautee until just beginning to brown. Turn heat to low.
- Mix in the garlic powder, onion powder, pepper, salt. Cook for one minute then add nutmeg.
- Add the sprouts to the onion mixture and combine gently.
- Turn off heat, cover pan, and let set while the egg noodles cook.
- When noodles are ALMOST done, drain.
- Fold the noodles into the brussel sprout mixture. Taste to adjust seasonings; you may need more salt. Pour into an 8 x 8 x 2" baking dish. Sprinkle on crumbs.
- Cover with foil and bake for 20 minutes Remove foil and bake another 10 minutes or until the top starts to lightly brown.
- * your choice of crumbs such as: panko, soft bread crumbs, matzo meal, crushed crackers, toasted bread crumbs, grated parm. cheese.
CREAMY SPROUTS N NOODLES
"This comforting casserole is great with pork roast or pork chops," says Dixie Terry of Goreville, Illinois. "It makes a delicious side dish for company."
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 6-8 servings.
Number Of Ingredients 11
Steps:
- Place the brussels sprouts and a small amount of water in a saucepan; cover and cook until tender. , Meanwhile, in a large skillet, saute onions in 2 tablespoons butter until golden brown. Remove from the heat; stir in the sour cream, cottage cheese, garlic, paprika, salt and caraway. , Drain sprouts; add to onion mixture with noodles. Spread into a greased shallow 2-qt. baking dish. , Melt remaining butter and toss with bread crumbs. Sprinkle over casserole. Bake, uncovered, at 375° for 20-25 minutes or until golden brown.
Nutrition Facts : Calories 250 calories, Fat 13g fat (8g saturated fat), Cholesterol 55mg cholesterol, Sodium 369mg sodium, Carbohydrate 24g carbohydrate (6g sugars, Fiber 4g fiber), Protein 9g protein.
SAVORY THAI NOODLES WITH SEARED BRUSSELS SPROUTS
Isa Chandra Moskowitz runs a vegan restaurant in Omaha, Neb., so she knows how to make plant-based food that meat-eaters will also like. This one-pot noodle dish, loosely based on pad Thai, has lively textures (like shredded brussels sprouts and chewy rice noodles) and super-satisfying flavors.
Provided by Julia Moskin
Categories dinner, quick, weeknight, noodles, vegetables, main course
Time 30m
Yield 3 to 4 servings
Number Of Ingredients 17
Steps:
- Make the sauce: In a blender or bowl, combine all the ingredients and mix until smooth. It should be thick but pourable like barbecue sauce; add water as needed to thin it out.
- Cook noodles for stir-frying according to the package directions; they should be slightly underdone. After draining, rinse well with cold water to stop the cooking. Toss noodles in 1 teaspoon coconut oil to prevent sticking.
- Cut scallions: Thinly slice the white parts, and cut the pale and dark green parts into 1-inch lengths.
- Heat a wok or large nonstick skillet over high. Add 2 tablespoons coconut oil and sprinkle in salt. Add brussels sprouts and sear, tossing occasionally, until browned and cooked through, about 5 minutes. Remove from the pan and set aside.
- In the same pan over high heat, heat remaining 1 tablespoon coconut oil. Add scallions and cook, stirring often, just until wilted, about 2 minutes. Add garlic, stir, then pour in about half the sauce and stir until bubbling.
- Add noodles and cook, tossing in the sauce until cooked through, about 2 minutes. Add the remaining sauce, cooked brussels sprouts, cilantro and bean sprouts, if using; toss to coat and heat through.
- Divide among plates. Garnish with peanuts, chile and lime wedges (if using) and serve immediately.
KIELBASA WITH BRUSSELS SPROUTS
Kielbasa slices and baby Brussels sprouts cooked with red onion make a hearty main dish. I serve this with macaroni and cheese and a loaf of French bread. Even the kids love it! My husband likes to eat his with spicy brown mustard.
Provided by Challengergurl
Categories Meat and Poultry Recipes Pork Sausage
Time 33m
Yield 4
Number Of Ingredients 5
Steps:
- Heat the oil in a large skillet over medium-high heat. Add the sausage and onion. Cook and stir until onion is translucent, 8 to 10 minutes. Add the Brussels sprouts, and cook 10 minutes more. Season with salt and pepper to taste.
Nutrition Facts : Calories 441.3 calories, Carbohydrate 13.4 g, Cholesterol 81.1 mg, Fat 35.1 g, Fiber 4.2 g, Protein 17.8 g, SaturatedFat 16.3 g, Sodium 957.9 mg, Sugar 5.3 g
BRUSSELS SPROUTS AND NOODLE STIR-FRY
Entered for safe-keeping, from Better Homes and Gardens "Cook's Secrets: 62 Recipes You'll Want to Make Forever". Look for smaller, compact sprouts that are vivid green (sweetest). Larger Brussels sprouts can be a little bitter. Brussels sprouts can be stored in the refrigerator for up to 3 days. To store fresh cilantro, cut 1/2-inch from the bottoms of stems and stand in small jar or glass with about 1 inch of water; loosely cover with a plastic bag, and if you change the water every few days, it will stay fresh for up to 2 weeks. One tablespoon grated fresh ginger will be about 1 inch of fresh ginger (if using a microplane grater, 1 tablespoon will be too much). To make it a main dish, add 2 cups chopped, cooked chicken breast or ham or cooked and shelled and deveined shrimp to the skillet when you add the broth.
Provided by KateL
Categories Onions
Time 30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Break spaghetti into pieces. Cook according to package directions; drain. Return spaghetti to hop pan; cover and keep warm.
- (Trim Brussels sprouts like mini cabbages, removing the stems and wilted or damaged outer leaves. Rinse and pat dry. Cut sprouts crosswise into thin (about 1/4-inch) slices. They will then cook quickly and evenly, but overcooking will make them mushy and smelly.).
- In a large skillet over medium-high heat, heat oil. Add onion and garlic; cook for 1 minute.
- Add Brussels sprouts, ginger, and crushed red pepper; cook and stir for 1 minute more.
- Add broth and soy sauce (and desired protein, if any). Cook about 2 minutes more or until liquid is nearly evaporated, stirring occasionally.
- Remove from heat.
- Stir in cooked spaghetti, carrot, and cilantro. Sprinkle with almonds.
- Serve immediately.
Nutrition Facts : Calories 118.3, Fat 5, SaturatedFat 0.7, Sodium 156.4, Carbohydrate 16.1, Fiber 2.6, Sugar 2.4, Protein 4.5
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