I have waited in the shadows for many months - hoping and praying that the owner of this blog would eventually drown in his own drivel. The day has finally come. Rejoice!
I have commandeered this blog. From this day forward the ROTW (Recipe of the Week) will be home to some of my favorite recipes.
Check back often for the latest culinary offering.
Brussels Sprouts Provencal
This vegetable dish, delicately flavored with garlic and basil in a colorful tomato sauce, makes a basis for a vegetarian lunch.
Preparation: 15 minutes
Cooking: 15 - 20 minutes
Calories per serving: 135
For 4 Servings
450g (1 lb) Brussels sprouts
1 onion, chopped
1 garlic clove, crushed
1 tbsp oil
450g (1 lb) tomatoes, diced or 397g (14 oz) can tomatoes
1 tsp dried basil
salt and pepper, to taste
50g (2 oz) Emmental cheese, grated (optional)
Prepare sprouts and put on one side.
Saute onion and garlic in the oil for about 5 minutes until tender. Stir in tomatoes, basil and salt and pepper. Simmer for 8 - 10 minutes, stirring from time to time.
Meanwhile, cook sprouts in boiling salted water for 6 - 8 minutes, until tender. Drain well.
Add sprouts to tomato sauce and stir gently to mix. Heat for 2 - 3 minutes. Transfer to warmed serving dish, sprinkle with cheese, if using, and serve.
Good served with:
Scalloped potatoes and gammon, pork or plainly roasted lamb or chicken.
For fast results:
You can use 450g (1 lb) frozen Brussels sprouts to cut down on preparation time. Cook according to packet directions.