wok (xpost) brussels, pears, hazelnuts

[Guest guest]

Have you seen the paperback book called stir crazy? Nava Atlas did the

illlustrations. Some of the ideas are very distinctive. Like this one. It's a

side dish. There are no menu suggestions in the book. What would you serve with

this? The nutrition tells me it needs protein. ...

 

Also, so far the grams of fat in things like nuts don't agree with the usda

numbers. note the difference.

xposting: elf, vegrecipes

 

 

* Exported from MasterCook *

 

Brussels Sprouts With Pears And Hazelnuts

 

Recipe By :Susan Jane Cheney

Serving Size : 4 Preparation Time :0:00

Categories : SIDES Vegetarian

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound small Brussels sprouts

1/2 teaspoon salt -- plus more to taste

1/2 cup water

1 teaspoon fresh lemon juice

2 medium bartlett pears -- peel core and dice

1/4 cup apple cider

1 Pinch ground nutmeg -- fresh preferred

1/4 cup chopped toasted and skinned hazelnuts -- see tips

 

1. Rinse the brussels sprouts. Cut off the stem ends and remove any discolored

outer leaves.

 

2. Combine the sprouts, salt, and water in a wok over high heat. When the water

comes to a boil, reduce the heat, cover the wok, and simmer for about 5 minutes,

shaking the pan occasionally to rearrange the sprouts.

 

3. When the sprouts are just easy to pierce to the center with a knife or

sharp-pronged fork, remove the wok from the heat, drain the sprouts thoroughly,

and transfer to a bowl. Toss with the lemon juice.

 

4. Add the pears, cider, and nutmeg to the wok. Bring to a gentle simmer and

cook, stirring occasionally, for about 5 minutes or until the liquid is reduced

considerably. Stir in the brussels sprouts and hazelnuts; heat briefly,

stirring. Add more salt if needed and serve.

 

TIPS: Toast the hazelnuts for 10 minutes in a preheated 350F oven. Wrap the nuts

in a towel and rub vigorously to remove their somewhat bitter-tasting skin. It

may not all come off, but no matter.

 

Cheney: Calories: 144; Total fat: 4 g; Protein: 3 g; Carbohydrates: 22 g;

Cholesterol: 0 g; Sodium: 292 mg

 

MC: Calories: 160; Total fat: 7 g; Fiber 7g.

 

Stir Crazy: more than 100 quick, low-fat recipes for your wok or stir-fry pan,

by Susan Jane Cheney, Illustrations by Nava Atlas (1998, Contemporary Books

0809230011)

 

Source:

" Stir Crazy by Susan Jane Cheney (1998 CB) "

S(Email From):

" kitpath 01/00 "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 160 Calories (kcal); 7g Total Fat; (33% calories from fat); 5g

Protein; 25g Carbohydrate; 0mg Cholesterol; 294mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 1 Fruit; 1 Fat; 0

Other Carbohydrates

 

NOTES : Take care not to overcook these minicabbages! Sweet pears, cider, and

nutmeg wonderfully complement their naturally assertive cruciferous flavor.

Substitute other pear varieties for the Bartletts, if you'd like.

Nutr. Assoc. : 215 0 0 0 0 0 0 903679

 

 

-:-

Pat Hanneman of Kitchen Path recipes:

http://home.earthlink.net/~kitpath/y of MasterCook Resources (McRn)

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