.JPG "Steamed Brussels Sprouts")
I would be the first one to put my hand up and agree that badly cooked sprouts are probably some of the worst tasting things on the planet. I once bought some tinned brussels sprouts thinking I had bagged a tasty bargain.
Nasty. Nasty. Nasty. Totally, absolutely, positively the worst thing I had ever tasted. I binned them.
A perfectly cooked Brussel's Sprout however is a most delicious thing, wonderfully tasty. Bright green in color, slightly al dente, crispy tender with a nutty flavor that cannot be beaten.
.JPG "Steamed Brussels Sprouts")
No more than six minutes. That's my rule of thumb. Six minutes will give you perfectly cooked mini or halved larger sprouts, when it comes to boiling or steaming them. Here's exactly how I do them, and they turn out perfectly every single time.
You do want to start out with the freshest sprouts possible, and try to get them as much the same size as you can. Mine today were a bit on the smaller side as you can see.
Begin by trimming off any damaged or discolored leaves, discarding them. You will also want to trim off the woody stem end cleanly.
Whatever you do, do not cut an "X" in the bottom of them. This is a complete waste of time and only served to increase the possibility of serving soggy sprouts, and none of us want that.
Once you have them trimmed, give them a good rinse under cold running water, draining them well afterwards.
I like to steam mine and have a proper metal steaming basket that I can expand or shrink according to the saucepan I am using. Place them into the steamer basket, if you have one, and then into the saucepan.
I like to add about an inch of boiling water to the bottom of my saucepan. If you don't have a steamer, it's okay, just add the sprouts to a saucepan and add about an inch of boiling water.
There is no need to completely submerge them in water and waterlog them. The steam from the bottom will cook them perfectly.
Cover and steam for no more than six minutes. They will be perfectly done. Uncover, drain and then add a nice knob of butter and some freshly ground black pepper and salt. Brussels sprout perfection!
.JPG "Steamed Brussels Sprouts")
.JPG "Steamed Brussels Sprouts")
SKINNY SPROUT AND CARROT GRATIN - A delicious gratin of crispy roasted sprouts, and carrots with a fabulously tasty light cheese sauce. Scrumptious and low in calories and fat!
SPROUTS & BACON GRATIN - A delicious bake of crispy tender sprouts, salty pancetta lardons, and almonds in a rich Parmesan sauce, baked to golden perfection. A recipe borrowed from Sophie Grigson. This is an amazing side for anything from fish to roast beef!
.jpg "Sauteed Sprouts with Pancetta and Shallots")
SAUTEED SPROUTS WITH PANCETTA AND SHALLOTS - There is something very wonderful which happens when you combine the nuttiness of sprouts with the saltiness of smoked bacon. This is a brilliant combination! Incredibly delicious and such a simple make!
SPAGHETTI WITH ROASTED CHICKEN AND SHREDDED BRUSSELS SPROUTS - Leftover roast chicken (or turkey) tossed together with buttery soft shredded Brussels sprouts, whole wheat spaghetti, garlic and cheese. Amazingly delicious! A great way to use up what's left of your holiday sprouts and any leftover poultry you might have languishing in the refrigerator.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan@aol.com
.JPG "Cheesy Garlic & Brown Sugar Chops")
.JPG "Cheesy Garlic & Brown Sugar Chops")
.JPG "Cheesy Garlic & Brown Sugar Chops")
- 1 bone in pork chop (no more than 1/2 inch thick)
- 1 tsp dry Italian salad dressing mix, divided
- 1 TBS soft light brown sugar
- sweet paprika
- 1 tsp butter
- 2 TBS shredded Colby-Jack cheese
.JPG "Cheesy Garlic & Brown Sugar Chops")
.JPG "Cheesy Garlic & Brown Sugar Chops")
.JPG "Cheesy Garlic & Brown Sugar Chops")
.JPG "Cheesy Garlic & Brown Sugar Chops")
.JPG "Cheesy Garlic & Brown Sugar Chops")
.JPG "Cheesy Garlic & Brown Sugar Chops")
Cheesy Garlic & Brown Sugar Chops
Ingredients
- 1 bone in pork chop (no more than 1/2 inch thick)
- 1 tsp dry Italian salad dressing mix, divided
- 1 TBS soft light brown sugar
- sweet paprika
- 1 tsp butter
- 2 TBS shredded Colby-Jack cheese
Instructions
- Preheat your oven to 375*F/190*C/gas mark 5. Butter a baking dish large enough to hold your chop (s).
- Clip the fatty edges of the chop with some kitchen scissors. This helps to prevent the chop from curling up when cooking. Make sure you cut all the way through the fat to the meat.
- For each chop do this on both sides. Rub first with 1/2 tsp of the Italian dressing mix. Rub in 1/2 TBS of brown sugar. Place the chop (s) into the baking dish.
- Sprinkle with paprika and then dot with the butter.
- Roast in the preheated oven for 20 minutes. Remove the dish. Sprinkle with the cheese. Return to the oven and bake for a further 5 minutes. The internal temperature of the chop should register 155*F/70*C.
6 Health Benefits of Garlic
Garlic is a bit like marmite. Some people love it, and others hate it.
This potent vegetable has been used for centuries in Ayurvedic medicine
because of its extensive range of health benefits. In the modern day, garlic is
consumed across the whole world, in both fresh and dried forms.
What Are the
Health Benefits of Garlic?
You won’t need to search for long before you find a recipe that contains
garlic. It adds a bunch of flavor, texture, and aroma to any dish whether you’re
cooking garlic steakbites, garlic confit, or a garlic pasta dish.
But it’s not just the delicious flavor of garlic that makes it so great.
Garlic provides a number of amazing health benefits and we’re going to discuss
these below.
1. It can reduce bloating
Garlic is one of the most effective natural bloating remedies, thanks to
its sulfur content. It can help to boost your digestive processes and support
your beneficial gut bugs.
2. It’s an anti-inflammatory
The sulfur content of garlic gives it anti-inflammatory and antibiotic
properties. It lowers the levels of inflammatory proteins in your body,
particularly in your digestive tract. This can reduce pain, bloating, and other
negative symptoms.
3. It aids your body’s natural
detoxification processes
Detoxification is an essential process to help you stay healthy. It
involves the elimination of unwanted toxic waste products from the body and
it’s performed by the liver. Consuming garlic regularly can improve your waste
elimination processes and support your liver to detoxify your body.
Garlic has detoxifying effects because it supports the production of
glutathione in the liver, which is essential for the detoxification of a number
of compounds.
4. It can boost your immunity
Garlic can boost your immune system by supporting your white blood cells
in their pathogen-killing processes. It can lower your risk of getting viral
and bacterial infections all year round, even during ‘flu season’.
5. It helps to lower high blood pressure
If you have hypertension (high blood pressure), consuming garlic can
help to lower it to a healthy level. High blood pressure is associated with an
increased risk of cardiovascular disease, and it’s thought to be responsible
for around 70% of all heart attacks and strokes.
Instead of relying solely on man-made medications, you can support your
cardiovascular system by adding more garlic to your diet, whether it’s the
dried or the whole form of the vegetable. It has the magical ability to reduce
high blood pressure thanks to its anti-inflammatory properties.
6. It can help to lower your blood
cholesterol
Cholesterol is a fatty substance that is found in cell membranes and the
bloodstream. There are two kinds of cholesterol - low-density
lipoproteins (LDLs) and high-density lipoproteins (HDLs), the latter of which is the good kind.
Garlic can help to lower your LDLs by up to 15% without negatively
impacting your HDLs. It’s particularly effective for those of you with a family
history of high blood pressure and heart disease.
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