White Beans with Broccoli Rabe and Lemon

Got around to making a recipe from my pile of them that I’ve been meaning to get to for awhile.  This time I took a stab at White Beans with Broccoli Rabe and Lemon from Bon Appetit.  It sounded interesting because you actually eat the lemon.  Had to try it.

Ingredients

Servings: 4

  • 3 tablespoons olive oil
  • 1 small lemon, very thinly sliced, seeds removed
  • 2 anchovy fillets packed in oil
  • 4 garlic cloves, thinly sliced
  • ½ bunch broccoli rabe, chopped
  • Kosher salt and freshly ground black pepper
  • 2 15-oz. cans cannellini (white kidney) beans, rinsed
  • ¼ cup fresh flat-leaf parsley leaves
  • 2 tablespoons finely grated Parmesan, plus more for serving
  • Crushed red pepper flakes (optional)

IMG_2526[1]-Ok, the first fun part of this was getting the broccoli rabe at the store.  It was mixed in with every other one of the leafiest, darkest greens possible.  It was also labeled by its non-normal name — rapini.  Why must they have done this to me?  I was about to fold and just use broccoli.

-Heat oil in a large Dutch oven or heavy pot over medium heat. Add lemon, anchovies, and garlic. Cook, stirring occasionally, until lemon is softened and brown in spots and anchovies fall apart, about 5 minutes. Add broccoli rabe; season with salt and pepper and cook, tossing occasionally, until bright green and crisp-tender, about 5 minutes.

 -Add beans and ½ cup water to pot. Bring to a boil; reduce heat and simmer, stirring occasionally, until flavors have melded and liquid is reduced by half (you still want it to be saucy), about 5 minutes.  In the middle of making it, I decided there was not nearly enough broccoli rabe in there, so added a ton more (that’s why below some stuff is bright green, some is less so).  Mix in parsley and 2 Tbsp. Parmesan.
-Transfer to a platter, sprinkle with red pepper flakes, if desired, and top with more Parmesan.
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This was quite good.  The lemon was nice and soft and gave good zing to the dish.  Definitely keeping the recipe.

Warm Brussels Sprouts Salad (Coles de Bruselas)

I was flipping through a recent copy of Shape magazine that my friend brought over because she saw a bunch of recipes that she figured I’d like. They did have several and this is the first one I’ve tried. A lot of oil and butter for Shape magazine and since I’m lactose intolerant I nixed the butter and I feel like a lot of the oil isn’t needed. I also left out the feta. The dish was very nice and provided great leftovers! I enjoyed it both hot and cold. You just can’t go wrong with Brussels sprouts.

 

Warm Brussels Sprouts Salad (Coles de Bruselas)

(note, I can’t find it on the site, but It was in the September or October version of the magazine (I’m thinking September))

Serves 6

Prep Time 10 minutes

Cook Time 15-25 minutes

 

Ingredients

2 tbsp butter (didn’t use it — I’m lactose intolerant)
1/4 cup vegetable oil (didn’t use nearly that much — no need for it!)
1 pound Brussels sprouts, halved though stem
1 tsp kosher salt
1/4 tsp sherry vinegar (or whatever you have handy — I used tarragon vinegar — I wasn’t buying a new bottle for that small amount)
1 cup chopped shallots (about 4-6 shallots)
1 1/2 tsp whole grain mustard
1/4 bunch fresh thyme, leaves removed from stem and chopped
1 1/2 tsp honey
1/4 cup extra virgin olive oil
1 cup canned chick peas/garbanzo beans, rinsed and drained
1 orange, zested and flesh cut into segments
1/2 red onion, sliced very thin
1/2 tsp freshly ground black pepper
3 oz Feta, crumbled (optional)

 

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Directions

1-First, I didn’t feel like chopping like chopping the shallots the night I made this, so I broke out the mini-prep! Have some fun with kitchen toys!!!

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2-In large saute pan over low heat, melt butter into oil (I used a bit of oil and also sprayed the pan). Place Brussels sprouts in the pan, cut side down (that didn’t last too long). Turn the heat to medium-high. Cook until sprouts are brown and caramelized, about 10 minutes. Remove from heat. Transfer sprouts to a large bowl and season with 1/2 tsp of the salt.

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3-In a medium bowl, mix remaining salt, vinegar, shallots, mustard, thyme, honey, and olive oil. Pour into the saute pan and bring to a simmer. Add beans and cook for 1 minute. Remove from heat.

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4-Add orange zest and segments, red onion and pepper to the sprouts. Pour the hot vinaigrette-bean mixture on top of the sprouts and mix well to combine. Top with feta, if desired.

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This was very good and I would definitely recommend making it!

 

 

Brussels Sprouts Actual

After testing a Brussels Sprouts recipe last week I opted for a standby for Thanksgiving dinner.  It has veggies, fruit and nuts.  Had made it a few times and it’s quick, easy and delicious and would be better for Turkey Day.   What do you need?  Can’t ask for many fewer basics:

-Brussels Sprouts
-Dried apricots, coarsely chopped (about 1/4 cup)
-Pistachios, coarsely chopped — if you even want to (about 1/3 cup)
-S&P
-olive oil

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Have some fun getting those apricots ready.

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Cut the Brussels Sprouts in half.

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Blanch the Brussels Sprouts for 3 minutes and rinse.

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Heat some olive oil in a pan, throw all ingredients (Brussels Sprouts, apricots, pistachios, S&P) on top.

IMG_2284Heat for about 5-7 minutes until nice and browned.  Serve and enjoy.  I love them and there sure weren’t many leftovers.

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Brussels Sprouts Test

One of my contributions to Thanksgiving dinner is a brussels sprouts dish. So when I was attending a party last night, I took that as a test-run for a recipe I’d been eyeing.  I was from a recent issue of Bon Appetit — Grilled Brussels Sprouts with Chanterelles.  It looked simple yet complex so it had to be made!

Ingredients are pretty basic (and I of course made some substitutions):

1½ pounds brussels sprouts, trimmed, halved — they didn’t have any (whole ones) at the store so I grabbed the shaved ones at Trader Joe’s
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
4 ounces thick-cut bacon, sliced crosswise ¼” thick — went with prosciutto
12 ounces chanterelles or crimini (baby bella) mushrooms, halved or quartered if large — baby bellas at TJ’s, oh yeah
1 large shallot, chopped
4 cloves garlic thinly sliced
2 tablespoons dry Sherry — white wine because I had it
1 teaspoon crushed red pepper flakes
2 tablespoons fresh lemon juice

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The recipe, as named, aims to have the brussels sprouts grilled but I didn’t have the option.  So went with the alternative…5-8 minutes in a skillet over medium high heat.  You take them out when done then cook the bacon (or prosciutto here) until crisp, then remove.

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Throw the mushrooms in there, cook for a few minutes, the get the shallot and garlic going, t00.IMG_2260

Throw everything else in there, stir, salivate, taste, stir, taste some more to be sure everybody will be just as happy as you.  Oh, then I guess share/serve.  Great option for Turkey Day!

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