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.
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:

brussel sprouts washed and quartered

chop leeks

brussels and leeks sauteed

brussels sprouts and leeks with orange pecan chicken

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

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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Sesame Beef and Brown Rice with Almonds

sesame beef and rice

sesame beef and broccoli

Sesame always has me at “hello.” I love it in crackers, chicken and breads; when I ran across a recipe that used it with beef and broccoli, it moved to my “must try” file. (Which sounds quite organized, but is more of a pile – or group of piles – spread throughout the kitchen and office.)
The recipe was originally from Good Housekeeping Magazine’s Susan Westmoreland. I paired it with my own recipe for Brown Rice with Almonds, which is a simple way to take plain old brown rice and dress it up for company or anytime.

• For the beef, I used a left over rib eye steak had been soaked in red wine for several hours and then seared on both sides. (Yes, I got it at a good price.) When I realized the steaks were quite thick I just seared one of them to set aside for a quick stir fry another day.
• I highly recommend this if you find steak at a good price: Marinate them both and then use them in different recipes.
• I cook lots of brown rice each week so that it’s ready for quick dishes when I need it.
• If you want to make the rice for a group, just double or triple, using about ½ cup rice per person.
• If you are a flavor craver, sprinkle chopped raw green onions in the rice dish.

boil broccoli

Ingredients for Sesame Beef
One pound rib-eye steak, sliced into thin strips (Marinate if you like in red wine.)
2 green onions, sliced – both green and white portions
4 cloves garlic, crushed – or about 1 ½ TBS
2 TBS sesame oil
¼ tsp salt
2 tsp sugar
2 TBS soy sauce
1 TBS sesame seeds
1 lb. broccoli, cut into pieces.

start sauce in a bowl

toss beef into sauce

• In a large bowl, combine 1 TBS green onions, 1 tsp garlic, 1 TBS oil and ¼ tsp salt. Set aside.
• In a smaller bowl, mix sugar 1 TBS soy sauce the rest of the green onion and the rest of the garlic. Place the beef in this bowl and set it aside.
• Heat 1 inch of water in a large skillet and add broccoli. Cook about 2-3 minutes or until tender. Drain and add broccoli to the large bowl and mix to combine.
• Heat the remaining oil in the skillet and add the beef mixture. Stir fry about one minute. Add the broccoli mixture and stir fry another minute until all is blended.

Brown Rice and almonds

Ingredients for Rice
1 cup cooked brown rice
1 TBS butter
¼ cup slivered almonds

Directions for Rice
• Melt butter in the bottom of a small sauce pan.
• Add almonds and let them get brown.
• Quickly add rice and mix it in the almond butter until it’s hot.
• Serve immediately.

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