Sautéed Leeks and Brussel Sprouts

Brussel Sprouts and Leeks


Awhile ago I heard Dr. Oz say that we should eat brussel sprouts at least once each week and I’ve tried to follow this advice. I’ve steamed them with a bit of salt and roasted them in garlic and olive oil. http://www.nanaclareskitchen.com/2012/01/24/roasted-brussel-sprouts/
Now I discovered another easy way to prepare them and we thought they were very tasty.
First, if you’re not familiar with leeks, check out this quick blog to help you prepare them for eating:

http://www.nanaclareskitchen.com/2012/04/22/how-to-handle-a-leek/

brussel sprouts washed and quartered

chop leeks

brussels and leeks sauteed

brussels sprouts and leeks with orange pecan chicken

Ingredients:
1 pounds brussel sprouts
1/2 of a leek, cleaned, drained and chopped
1 TBS sesame oil (or oil of choice)
2 cloves garlic, minced
1 tsp salt
1/2 tsp pepper
2 TBS water – optional

Directions
Wash the brussel sprouts. Then cut the end off and quarter them. If they’re small, halving them is fine.
Put oil in pan and heat on medium.
Add sprouts, leeks and garlic and sautee in oil.
Add salt and pepper and continue to stir on medium low heat until they’re a bit brown and even crispy.
Add 2 TBS water if they become dry.
These were very tasty. The sesame oil adds a nutty quality, but you can use olive oil or another oil of your liking. The leeks really complemented the brussel sprouts.
And together they made a great side dish for my orange pecan chicken, which I’ll tell you about soon.

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Lenten Tuna Rice Hot Dish

it's a classic


In prehistoric times when I was a child – and before cell phones, whole wheat white flour and Google – we were served tuna rice casserole nearly every Friday. Actually, we called it tuna hot dish. The rules were changed when I was a teenager; Catholics are now required to eat tuna hot dish only on the Fridays of Lent and on Ash Wednesday.(Unless they can find a local church-run fish fry.) This has caused recipes for tuna hot dishes to almost disappear from modern cookbooks. But anyone over 50 has the recipe ingrained on their brain: tuna, rice, cream soup and chow mein noodles. Actually, to be truthful (because it’s Lent) sometimes people put smashed potato chips or crackers on top, but only if they were out of chow mein noodles.
I was skipping through the Minnesota Catholic Daughters Cookbook of 1976, when I was struck with the cultural information gleaned from reading that book. For one thing, we rarely use the term “hot dish.” Or “goulash,” which in Minnesota, my mother country, means “hungry kids herded to the table.” My mother had another similar dish which she called “slum gulligan stew.” Leftover food from the last week or so was cooked up with noodles, canned peas and cream soup. I think it was the inspiration for the hit TV show Gilligan’s Island, but I can’t be sure of this.

partially cook the veggies

add cayenne pepper


But the cooks of the mid 1970’s were serious about their fried noodles. As I plowed my way through the chapter on hot dishes, I marveled at the variety. Some hot dishes put the noodles on the bottom of the pan. Other inventive cooks mixed them into the tuna/soup middle. Most used the crunchy noodles on top. If the noodles were used as the bottom layer, then it was permissible to use potato chips on top, even if you weren’t out of the noodles. I just want to be really truthful here…because it’s Lent.

don't forget the cheese


The hot dish names really got my attention: Convention Hot Dish, Tuna Devils, Glorified Tuna Hot Dish, Very Good Tuna Hot Dish, Earnie’s Supreme Tuna Hot Dish, and Preacher’s Hot Dish (which used chili powder! Clearly borrowed from the Lutherans).My favorite: Surprise Tuna Hot Dish – which broke the chow mein noodle rule, and used crackers on top.

add crushed crackers


I should have purchased stock in chow mein noodles in the 1970’s. We even ate them like candy – called Ting a Lings. (When I say “we” I’m including my seven sisters and various foster sisters.) We’d melt chocolate chips, mix in a handful of chow mein noodles and drop them onto a bar pan. If it was winter, which it is 9 months of the year in Minnesota, we put the pan outside on the steps until they set up. Of course, we had to watch carefully to keep the crows away – and the swarms of neighbor kids who could smell chocolate for blocks.
Somewhere in the late 1980’s Tater Tots were invented as a tuna topper alternative, but I’m certain you can still purchase chow mein noodles.

whole wheat Ritz - but not for mock pie


I recently bought Ritz crackers – another approved tuna topper – which now comes with a whole wheat Ritz option. When I read the side of the box I wondered what happened to the “Mock Apple Pie” recipe they had on the box for decades? This culinary wonder called for crackers for the crust and then replaced the apples with crackers for the filling. I wouldn’t lie to you about this… during lent. Probably in the bowels of the Ritz Cracker Company Headquarters they still have the recipe and perhaps a slice of the pie enclosed in plastic for posterity. I never made it.
Oh yes, Tuna Hot Dish. Let’s get a move on. Or “shake a leg” as my Dad would say.

ready to eat

Tips:
• I use a lot of frozen vegetables that I’ve chopped and put in baggies.
• I boil the vegetables before putting in a casserole when the rest of the ingredients are cooked – like this one. It cuts down on oven time, but it’s optional. If you like your veggies to have more crunch, leave out this step.
• If you don’t care for peppers and onions, use peas, green beans and carrots for the vegetables.

Ingredients
2 – 5 oz cans water packed tuna, drained (Remember when the cans were always 6 ounces?)
1 can low fat cream of celery (or mushroom soup) (You know I had to go there.)
3-4 stalks celery, chopped
½ green pepper, chopped
½ red pepper, chopped
½ small onion chopped (Ok just make sure you use 1 – 1 1/2 cups of veggies, your choice.)
2 cups cooked brown rice (Or white, you decide.)
1/3 cup low fat milk (Or full fat – you’re getting the idea.)
½ tsp cayenne pepper
1 tsp salt
½ tsp black pepper
½ cup cheddar cheese, shredded
1 package (not a box) Ritz Crackers (about 15) crushed (Or however many are left after you sample a few.) I used whole wheat, because it’s Lent, but you do as you like.

roasted brussel sprouts


Directions
• Preheat oven to 350 degrees.
• In a medium sized casserole dish, add the cooked rice, cream soup, milk and tuna.
• Boil the chopped veggies in plain water for about two minutes. Drain and add to the tuna mixture.
• Add salt, peppers, cheese and stir to combine.
• Sprinkle the crushed crackers on top.
• Bake uncovered for 30 minutes.
Roasted brussel sprouts: wash, cut the stem end off, slice in half. Put in small baking dish and drizzle with olive oil, sprinkle with garlic salt and Italian seasoning. Bake for 20 – 3o minutes, covered.

This is a modern tuna rice casserole, which was creamy with a bit of a kick. We really liked it. Let me know if you try it.

Roasted Brussel Sprouts

roasted brussel sprouts

Dr. Oz says that a serving of brussel sprouts will get to work cleaning out our livers. That sounds like a great idea so I’m eating them once each week. (Hey, I don’t want to overdo this.)

Last week I featured a chicken dish with apricots in my blog and on the side of the plate were brussel sprouts.(Pictured at left.) I had merely steamed them and served them naked (the veggies, not me), so I didn’t give them any more attention in my blog post. http://www.nanaclareskitchen.com/2012/01/18/apricot-almond-and-chicken-stir-fry/

eating my greens

olive oil and herbs


However, several people saw the picture and commented that they loved brussel sprouts and offered ways to “dress them.” Thanks to Amy and Glenn, (and to Bobby for encouragement) I gave the sprouts center stage this time.

Ingredients
Brussel sprouts – about a pound – fresh or frozen
1 TBS olive oil (Amy says you can also use the spray olive oil)
Herbs – I used basil, but oregano, sage or thyme would all be delish.
Garlic salt – a sprinkling

sprinkle with garlic salt


Directions
Preheat oven to 350
Drizzle the olive oil in a small baking or roasting pan.
Add herbs
Add brussel sprouts and let them roll around in the herbs and oil to coat them.
Sprinkle with garlic salt.
Put in oven and roast about 10 – 15 minutes.
They’re done when they’re fork tender.
Naturally, if you serve them with a pat of butter, they will be even better, but then you have to answer to Dr. Oz. Your call…

Notes: If you have frozen sprouts, you may want to microwave them for a minute before roasting – or roast longer.
You could also add a clove of crushed garlic to the oil and skip the garlic salt.
Glenn said that when he roasts brussel sprouts this way his 13 yr old grandson can’t get enough of them. Isn’t that music to our ears!

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