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Mediterranean salad with Brussels sprouts

Mediterranean salad with Brussels sprouts

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Preheat the oven to 190 degrees Celsius.

Fry the pine nuts in an oil-free pan for a few minutes over medium heat, taking care not to burn.

Heat a cast iron skillet over medium heat and grease with oil. Add the Brussels sprouts and cook for 8 minutes. Add salt.

Transfer to the oven, where it will remain for 10 minutes.

Meanwhile, heat olive oil in a pan, then add the chopped olives and tomatoes. Cook over medium to low heat for a few minutes.

Add over the Brussels sprouts and leave in the oven for another 5-8 minutes, until the cabbage becomes crispy.

Sprinkle with chili flakes, Feta cheese and pine buds on top and eat immediately.

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looking cabbage recipes for hearty meals or for a light and healthy salad? See the cabbage recipes that Qbebe provides and cook what is best for your family!

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    Mediterranean salad with Brussels sprouts - Recipes

    Brussels sprouts with caramelized onions

    Brussels sprouts contain compounds that help lower cholesterol and fight cancer. Cook it quickly to minimize nutrient loss and reduce its strong flavor.


      450 grams peeled Brussels sprouts 2 tablespoons olive oil 1 white onion cut in half lengthwise and sliced ​​1 red onion cut in half lengthwise and sliced ​​1 teaspoon freshly chopped thyme or 1 teaspoon dried thyme 1 teaspoon white balsamic vinegar

    Preheat the oven to 200 ° C. Put 3 fingers of water in a large saucepan and bring to a boil, over medium heat. Attach a steaming sieve, reduce the heat to the right and add the Brussels sprouts. Cover and simmer until the cabbage is tender, without softening, about 10 minutes.

    Meanwhile, heat the oil to the right heat in a medium-sized saucepan. Add onion and sauté, stirring occasionally, until browned, about 4 minutes. Add the thyme, make a very low heat, cover and let the onion soften well, about 10 minutes. Add the vinegar.

    Place the Brussels sprouts on a plate, place the onion on top and mix lightly.


    • 16 oz Brussels sprouts, cut off the outer leaves and cut in half
    • 1/4 teaspoon kosher salt
    • black pepper to taste
    • spray with olive oil
    • 1/2 tablespoon butter
    • 1/3 cup chopped shallot
    • Two teaspoons of flour for all purposes, or gluten-free flour for GF
    • 3/4 cup fat-free milk
    • 1/4 teaspoon kosher salt
    • a teaspoon of fresh thyme
    • one tablespoon Parmesan cheese
    • Two oz grated Gruyere cheese, split


    • Preheat the oven to 400 ° F. Spray a plate or 8'x12 'gratin pan with olive oil. Add Brussels sprouts and season with salt and pepper. Sprinkle more olive oil over Brussels and place it in the lower third of the oven. Bake for 15 minutes, discard and bake for another 10 minutes.
    • Meanwhile, heat a non-stick pan over medium heat. Add the butter and let it melt, add the shallots and cook until soft, about 4 to 5 minutes. Sprinkle the flour over the shallot to make a roux, stirring for 1 to 2 minutes. Add the milk and mix with a wooden spoon until the roux is incorporated into the milk. Cook over medium-low heat for about 4 minutes, stirring, until the sauce thickens. Add fresh thyme, parmesan and half of the grated Gruyere cheese to the white sauce and stir until the cheese is melted and incorporated into the sauce.
    • Pour over the Brussels sprouts and top with the rest of the cheese. Bake for 15 minutes until the top is lightly browned and bubbled.


    Serving: one / 2 cup, Calories: 110 kcal, Carbohydrates: 12 g, Protein: 7 g, Fat: 5 g, Saturated fat: 2.5 g, Cholesterol: 14 mg, Sodium: 135 mg, Fiber: 3 g, Sugar: 3 g Smart blue dots: 3 Green smart dots: 3 Purple smart dots: 3 + Points: 3 Keywords: Best Brussels sprouts recipe, Brussels sprouts, Brussels sprouts gratin, Brussels sprouts gratin, cabbage fried Brussels sprouts 3 PP 3 SP 3 SP 3 SP Christmas Recipes without eggs Autumn Holiday recipes Recipes Side parts Recipes for Thanksgiving Winter posted November 3, 2018 of Gina 181 Comments / Leave a comment '

    Warm Mediterranean chicken salad

    A light, light and colorful salad! thin, summer like that. We need:

    • half a chicken breast
    • a medium onion
    • half a slice of watermelon
    • half a green zucchini
    • a small bell pepper
    • a medium tomato
    • half a cucumber
    • half green hot peppers
    • 2 cloves of garlic
    • a quarter of a sprig of rosemary
    • basil
    • olive oil
    • salt and pepper

    The chicken breast is cut into thin strips. The bell pepper is cut unevenly as for the salad. So is the zucchini, hot pepper and half of the onion and half of the tomato. Heat olive oil, put in it lightly crushed garlic cloves and rosemary sprig. When it starts to sizzle, put the chopped vegetables on top, apart from the tomatoes. Put over ground pepper and salt to taste. While they are on the fire (3-4 minutes), put the chicken in olive oil and let it cook properly. When it is almost ready, squeeze the liquid from a little melon over it, until all the meat is sprinkled and leave it on the fire until it is ready. Meanwhile, remove the vegetables from the heat and add the tomatoes. How long does it take to make the meat, cut a little pitted watermelon into cubes as small as possible, the cucumbers with the peel, cut the same, as small as possible, the other half of the onion as well. The rest of the tomato is also cut into small pieces. Mix everything, add salt and pepper, a little freshly chopped basil and olive oil. Mix well, and get a fresh salsa. When the chicken is ready, mount the dish on the plate, the base being a salad or cabbage leaf. Put the vegetables, put the chicken on top, and put fresh salsa on top. Very healthy and very delicious!

    Brussels sprouts, the perfect garnish for autumn. 5 tasty recipes to try during this period

    Brussels sprouts are one of the great stars of autumn. It is found in the menu of the most demanding restaurants and not in vain: it is extremely healthy and, if cooked correctly, has a special taste. If you haven't tried it yet, we recommend you try some recipes that will make your autumn evenings tastier.

    It is one of the best sources of fiber, vitamins and minerals. It contains vitamins A, C, E and K and Omega 3 essential fatty acids. The fiber contained lowers cholesterol and aids digestion, and high levels of glucobrasicin fight inflammation and improve cardiovascular health. In addition, Brussels sprouts alkalize your body. Many diseases, including cancer, are caused by excess acid in the body.

    Experts estimate that it contains more than 100 enzymes compared to other raw fruits and vegetables. Enzymes are more special types of proteins that work as catalysts for all body functions.

    If I convinced you to try it as soon as possible, here are some recipes:

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    Belgian pickled Brussels sprouts salad

    Cabbage is cleaned, washed and grown on the back. Wash the zucchini, cut them in half lengthwise and remove the seeds with a teaspoon. Then cut into cubes. Peel a squash, grate it and wash it. All the vegetables are mixed and put in jars, and bay leaves are added between them.

    Preparation of

    Prepare the composition of water, sugar, vinegar and a sachet of fixed sweet-sour Pikant. Bring to the boil and simmer for 3-5 minutes, stirring constantly. The obtained composition is poured hot into jars. The jars are closed with a lid and stored cold.

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      Mediterranean salad with Brussels sprouts - Recipes

      Brussels sprouts with bacon and chestnuts

      This original dish, pan-fried, is seasoned with orange peel and mustard. The delicate Brussels sprouts and crispy water chestnuts form a special contrast.


        1 tablespoon corn oil 75 g bacon without mice 500 g young Brussels sprouts 1 orange 50 g butter 2 teaspoons Dijon mustard 120 g chestnuts (canned), drained and cleaned salt and black pepper

      Heat the oil in a pan, fry the bacon in oil for 2-3 minutes. Peel the cabbage, wash it, cut the larger cabbages in half. Wash the orange, peel it on a fine grater and add it to the bacon. Then add the butter, mustard and cabbage. Cook everything for about 5 minutes on the right heat, stirring constantly, until the cabbage has softened.

      Crush the chestnuts. Add to the cabbage and cook for 3-4 minutes, until the cabbage turns golden and the chestnuts have warmed up. Season with salt and pepper and serve hot.

      Chicken breast with flavored butter, parsnip chips and baked brussels sprouts

      Hell, what a long title! It makes you think it's a damn complicated recipe - it's just not like that at all. It's done right away! And the result is amazing. After you try the parsnip chips, you won't want any more potato chips. And if you turn up your nose when you hear about brussels sprouts, do it by the method here and you might change your mind. And the butter is flavored with capers and lemon..enough said!

      Chicken breast ingredient:

      • 2 slices of chicken breast as for snails
      • a little olive oil
      • a little dried thyme
      • salt and pepper

      Grease the chicken breasts with a little olive oil, sprinkle with dried thyme and pepper and salt to taste. Heat a frying pan or grill and cool. So far so simple, right?

      Ingredient coopta brussels sprouts:

      • 500 g brussels sprouts, washed and cleaned of yellowed leaves
      • 2.5 tablespoons olive oil
      • 1 teaspoon grated fine salt
      • 1/2 teaspoon ground black pepper

      Preheat the oven to 210 degrees. Mix the brussels sprouts well with the oil, sprinkle with salt and pepper and mix again to cover evenly. Put it in a not very deep tray and put it in the oven. Bake for 30-40 minutes, stirring every 10 minutes. That's simple, isn't it?

      Ingredients flavored butter with capers and lemon:

      • 60 g soft butter
      • 2 tablespoons finely chopped parsley
      • 2 tablespoons canned capers, drained, washed and chopped
      • a teaspoon of grated lemon peel
      • 1-3 teaspoons lemon juice
      • a large clove of crushed garlic

      Rub the butter one by one with all the above ingredients, then put it in the cold. Even simpler, am I right?

      Ingredients pastranac chips:

      • 4 medium parsnip roots
      • 500 ml oil for frying
      • 1 teaspoon curry mixed with salt (obtained by mixing one teaspoon of curry with two teaspoons of sea salt & # 8211 will result in more, but it is worth keeping in hand and can be used for anything)

      Peel a squash, grate it and squeeze the hard ends. Using an economical knife or a mandolin, cut the parsnip lengthwise into very thin slices.

      Put the oil in the pan and heat it well, at 180 degrees. Fry the parsnips in the oil bath, one hand at a time. Leave for 3-5 minutes until the chips become brown and crispy. They will not be 100% crispy while fried, they will harden in 1-2 minutes after being removed. Fry the whole pastranac in trances.

      The chips are removed on paper towels and immediately sprinkled with salted curry.

      Put the chicken breast on plates, put a teaspoon of flavored butter on top, and next to the parsnip chips and brussels sprouts. Great appetite!

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