Steamed Brussels Carrots With Tangy Maple Sauce Food

STEAMED BRUSSELS & CARROTS WITH TANGY MAPLE SAUCE

Steps:

• Peel and slice your carrots and cut the stems off of your brussels sprouts. If you have any too big sprouts, cut them in half so they are about the same size as all the pieces, so you have even cooking.
• Put the veggies into a steamer with lid and steam for 15 minutes until fork tender.
• Meanwhile, mix together the vinegar, syrup, oil, salt, and pepper for the vinaigrette.
• After steaming, pour the veggies into a bowl with the nuts and pour the vinaigrette over them.
• Toss to coat then serve!

BRUSSELS SPROUTS, BABY CARROTS, AND PECANS IN A MAPLE SAUCE

Steps:

• Place brussels sprouts and carrots in a large saucepan ;cover with water. Bring to a boil. Reduce heat; cover and simmer for 8 minutes or until crisp-tender.
• Meanwhile, in a large skillet, saute pecans and chili powder in butter for 2-3 minutes. Drain vegetables;add to pecan mixture. Stir in the maple syrup , vinegar and salt. Cook and stir for 3-5 minutes or until brussels sprouts are tender. Serve with a slotted spoon.

PUMPKIN PANCAKES WITH PUMPKIN MAPLE SAUCE

Steps:

• To make Pumpkin Maple Sauce: Heat maple syrup, pumpkin, and cinnamon or pumpkin pie spice in small saucepan until warm; cover and set aside.
• To make pancakes: Combine flour, brown sugar, baking powder, pumpkin pie spice and salt in large bowl.
• Combine milk, pumpkin, egg and vegetable oil in small bowl; mix well.
• Add to flour mixture.
• Stir just until moistened; batter may be lumpy.
• Heat griddle or skillet over medium heat; brush lightly with vegetable oil.
• Pour 1/4 cup batter onto hot griddle; cook until bubbles begin to burst.
• Turn and continue cooking 1 to 2 minutes; repeat with remaining batter.
• Serve with prepared Pumpkin Maple Sauce.

SWEET POTATO LATKES WITH MAPLE SAUCE

Steps:

• peel potatoes and shred in food processor.
• put in a colander or strainer and squeeze to get rid of excess moisture.
• add beaten eggs to a bowl, add sweet potatoes.
• mix in baking powder, matzoh meal, salt, pepper.
• heat sauce in the meantime--.
• mix all sauce ingredients in a small pan over low heat, and keep warm.
• heat 2 tbsp oil in a skillet and add small ladlefuls of sweet potato batter.
• cook for 3-4 minutes per side.
• remove to paper towels to drain oil.
• add additional oil to skillet, fry latkes and drain on paper towels.
• place the sauce on plates, add latkes and garnish with mint.

STEAMED CARROTS WITH GARLIC-GINGER BUTTER (WEIGHT WATCHER FRIEND

Steps:

• Prepare garlic; let stand 10 minutes.
• Steam carrots, covered, 10 minutes or until tender.
• Heat butter in large nonstick skillet over medium heat. Add garlic and ginger to pan; cook 1 minute, stirring constantly. Remove from heat; stir in carrots, cilantro, and remaining ingredients.

SEARED PORK TENDERLOIN WITH A SMOKY MAPLE SAUCE

Steps:

• Mix together spices (first six ingredients) in a bowl. Sprinkle over pork, place in a resealable bag, and allow to refrigerate for 1-4 hours.
• Bring oil to high heat in large saute pan (oven proof). Sear off each side of the pork tenderloin, quickly, but ensuring a nice brown crust. Place the pan, with both tenderloins in a 375 degree oven for 30 minutes, or until the internal temperature reaches 155 degrees. Remove pork from oven and pan, cover in foil, and allow to rest for 10-20 minutes. Do not discard the juices from the pan.
• In the pan (that was just used for the pork), prepare the sauce by adding 2 teaspoons of the adobo sauce, syrup, stock, and vinegar and stirring at a medium heat. Use a whisk or spoon to scrape up any brown bits at the bottom of the pan. Stir constantly for about 5-6 minutes. Taste for seasoning and add salt/pepper if desired.
• Serve pork in slices with a drizzle of sauce.
• This dish goes VERY well with creamy roasted garlic mashed potatoes and fried apples.