Bacon Braised Brussels Sprouts

I made my weekly trip to Reading Terminal’s Iovine Brothers Produce and noticed huge display of Brussels sprouts. I honestly don’t think I’ve ever had Brussels sprouts and felt the need to try them out. I always feel bad for Brussels sprouts, everyone always hates on them. Essentially tiny cabbages (in look and taste), Brussels sprouts are loaded with antioxidants, vitamins C and A, and cancer fighting properties. I may or may not have negated a lot of the benefits of these little guys in my cooking preparation though, so I hope to make a healthier version in the coming weeks.

As a heads up, Brussels sprouts should most certainly not be overcooked; they begin to release a sulfur odor which will really ruin your appetite.

This recipe for Bacon Braised Brussels Sprouts is a good introduction to Brussels sprouts in my opinion. It includes bacon, and honestly, what isn’t better with bacon? I used a recipe from foodnetwork.com as a base, and just changed the recipe to fit my tastes and what was in my fridge. The original recipe can be found here.

Ingredients:

    • 1 lb Brussels sprouts (washed & quartered. stems removed)
    • 2 slices of bacon cut into smaller pieces
    • 3 cloves minced garlic, divided
    • 2 tablespoons chopped fresh parsley, divided
    • 2 cups chicken broth
    • Salt, to taste
    • Pepper, to taste
    • 1 tablespoon balsamic vinegar
    • ¼ cup grated or shaved Parmigiano Reggiano cheese
    • ½ cup panko bread crumbs
    • Extra-virgin olive oil

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Moroccan Butternut Squash Soup

I love pumpkin… the word “obsessed” has been used many times to describe my affinity for this delicious gourd. Sadly, I had to choose a rather seasonal (unless its from a can) product, so I’ve really been trying to get my fix of pumpkin over the past few months. A good substitute for pumpkin in most dishes is butternut squash, which is a little easier to come by. Tonight for dinner, I decided to try to make a Moroccan Butternut Squash (or you can use pumpkin) soup. As with most of my base recipes, I went to myrecipes.com to see where to start. I tend to switch the recipes based on what I happen to have in my house already.

Ingredients:

  • 3 1/2 cups cubed peeled fresh pumpkin or butternut squash
  • 2 cups organic vegetable broth (I had chicken broth on hand)
  • 1 3/4 cups diced yellow onion (I used two medium sized onions)
  • 1 cup water
  • 1 teaspoon Ras el Hanout (this is a mixture of a bunch of other spices that I mixed together, I’ll add that recipe below)
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon ground coriander
  • 1/2 cup whole milk (I had heavy cream, so I changed it to a little more than a splash)
  • 1 tablespoon butter

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