Drunken Brussel Sprouts

Prep time: 15 minutes
Serves 4 to 6 (as a side dish)

How do you prepare Brussel sprouts? Do you boil or steam them? 

I sauté Brussel Sprouts with a splash of Whisky or wine. As they cook, the alcohol reduction makes this simple veggie sweet - and happy! 

Enjoy these Drunken Brussel Sprouts as a side dish for your Thanksgiving turkey. You'll get great reviews on this recipe.

1/3 cup olive oil
1 to 1-1/2 pounds fresh Brussel sprouts (15 to 18 count)
1/2 cup chopped white or brown onion
1/2 cup Whisky or dry white wine
Salt and ground black pepper, to taste

1. Working over a sink, trim and discard the stubs from the Brussel sprouts. Remove outer leaves, cut the sprouts in half lengthwise. As you cut the sprouts, place them in a bowl with cold water.

2. Drain the Brussel sprouts and pat them dry with paper towels; set aside in a bowl.

3. Heat the oil in a 10 to 12-inch skillet. Add the Brussel sprouts and stir fry on medium high heat for about 2 minutes.

4. Stir in the chopped onion and stir fry 2 minutes or until onion is clear.

5. Add Whisky or wine, salt and pepper to the Brussel sprouts in skillet. 

6. Reduce heat to medium-low and cook 3 to 4 minutes or until the sprouts are crunchy-tender. Cook 1 to 2 minutes longer for a softer consistency.

Serve as a side dish to poultry, meat or fish.

Text and Photograph ©2012 Nancy Real

Stewed Okra

Prep time: 20 to 25 minutes
Serves: 4 to 6

A few weeks ago, at the Santa Monica Farmers' Market I heard someone ask, "How do you make okra?" This recipe is a wonderful response to that question. While all the vegetables marry well in the stewing, the sauce is the best part and should be picked up with some good Italian bread.

Ingredients:
1/3 cup extra virgin olive oil
1 pound fresh okra, tops cut off and discarded
2 Japanese eggplants, cut into 1-inch pieces
1 pasilla pepper, stem and seeds discarded and flesh cut into thin strips
1 red bell pepper, stem and seeds discarded and flesh cut into thin strips
1 medium brown onion, coarsely chopped
2/3 cup vegetable broth
1 pound cherry tomatoes
Salt and pepper, to taste

Heat the oil in a 4-quart stockpot. Add the okra, eggplant, pasilla and bell pepper strips and stir fry on high heat, about 2 minutes.

Add the onion and cook on medium-high heat, stirring occasionally, 2 to 4 minutes.

Stir in the vegetable broth and cook on medium-high heat, 1 to 3 minutes. Add salt and pepper, to taste.

Serve with fresh Italian bread or steamed rice.

Note: This is a vegan recipe.

Text and Photographs © Nancy Real 2010

Jiffy Soup for May and June Weather in LA

Prep time: 30 minutes (includes julienning veggies and cooking)
Serves: 4 to 6

Before moving to LA I thought I was coming to the tropics. I arrived in the month of May and asked, "Where is all the sunshine?" Somebody answered, "Here in LA, this is sort of our winter."

These days, while waiting for the May and June fog to burn off in the City of the Angels, I'm soooo cold and need some soup to warm up. I don't want to be in the kitchen for hours either. I just want to eat my hot delicious soup now - it's easy, quick and vegan, too!

Ingredients:
1 celery stalk, peeled
1 small carrot, peeled
1/2 brown or white onion
4 tablespoons extra virgin or vegetable oil
3 cups vegetable broth combined with 4 cups cold water
1 zucchini, julienned
1 large carrot, peeled and julienned
2 to 3 yellow sunburst squash, julienned
1 potato, peeled and julienned
1 vegetable bouillon cube
Salt, to taste

In a food processor, grind together the celery stalk, small carrot and onion; set aside.

Meanwhile, in a 5 or 6-quart saucepot, heat the oil. Saute the ground vegetables in the oil until onion is translucent, about 1 minute. Add the broth-water mixture and bring to a boil.

Stir in the remaining vegetables. Bring to a boil and stir in the vegetable bouillon cube. Let bouillon cube dissolve and taste the soup. If needed, add a little salt. Cook 2 to 3 minutes or until vegetables are crunchy-tender.

Serve immediately with any type of warm bread: Italian or French; flour or corn tortilla; lavash, naan or pita.

Variation: Add other favorite vegetables such as a thinly sliced leek (white parts only), 2 cups shredded cabbage and/or 1 cup cooked beans (kidney, white or garbanzos). You may also add 1 cup frozen corn, peas, fava beans or edamame.

Additionally, you may add cooked pasta (small variety) or cooked rice (brown, white or wild).

Note: To julienne veggies, see the Tips and Tricks page.

Text and Photographs © Nancy Real 2010