Brussels Sprouts with Peanut Sauce

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* Exported from MasterCook *

 

Brussels Sprouts with Peanut Sauce

 

Recipe By :Marilyn Glenville

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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

1 pound Brussels sprouts

plus

2 ounces Brussels sprouts

freshly ground sea salt

2 tablespoons soy sauce

1 recipe Peanut Sauce

2 tablespoons olive oil

4 tablespoons pine nuts -- lightly toasted

 

For those for whom years of soggy overcooked sprouts have produced a complete

lack of respect for this Cinderella of veg, try this way with them and

rediscover their natural crunch and flavor.

Brussels sprouts, like cabbage and cauliflower, belong to the cruciferous family

of vegetables which helps protect against estrogen-dependent cancers of the

breast and uterus. This is because the indoles contained in the sprouts help to

metabolize estrogen and eliminate it safely from the body. Brussels sprouts

also have good amounts of antioxidants, in the form of vitamin C and

beta-carotene. Lastly, the pine nuts are full of essential oils.

 

Cook the Brussels sprouts in boiling salted water for 5 to 6 minutes, until just

tender. Drain well.

 

Mix the soy sauce into the peanut sauce and set aside.

 

Heat the oil in a wok or large frying pan, then quickly stir-fry the sprouts for

2 minutes. Remove from the heat and stir half the peanut sauce into the pan.

 

Transfer to a warmed serving dish, spoon over the remaining sauce and sprinkle

with the pine nuts.

 

Source:

" Natural Alternatives to HRT Cookbook "

Copyright:

" 2000 "

 

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Per Serving (excluding unknown items): 264 Calories; 19g Fat (59.9% calories

from fat); 8g Protein; 20g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol;

806mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 3 Vegetable; 3 1/2

Fat; 0 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Peanut Sauce

 

Recipe By :Marilyn Glenville

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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

1 large red onion -- coarsely chopped

3 garlic cloves

1 to 2 fresh red chiles (optional) -- deseeded

6 ounces skinned raw peanuts

2 tablespoons olive oil

1 tablespoon soy sauce

2 tablespoons tamarind paste dissoved in 2 Tablespoons

water

1/4 pint soy milk

2 teaspoons honey

freshly ground sea salt

 

This sauce is rich in nutritional goodies. The soy milk and garlic contain high

amounts of phytoestrogens, the onions have a positive influence on bone health

and the garlic is an anti-cancer ingredient. Use the sauce within a couple of

days, and store it in the refrigerator.

 

Blend the onion, garlic, and chile (if using) in a blender or food processor

until they form a paste.

 

Gently dry-roast the peanuts in a pan, stirring to avoid burning. Allow to

cool. When they are cool, crush them in a food processor until finely ground.

 

Heat the oil in a wok. Add the onion paste and fry, stirring constantly, for 1

minute. Add the ground peanuts and stir until combined. Add the soy sauce,

tamarind, soy milk, and honey.

 

Gently cook until all the flavors are combined and a thickish sauce has been

formed (add a little water if necessary), about 15 minutes. Add salt to taste.

 

Source:

" Natural Alternatives to HRT Cookbook "

Copyright:

" 2000 "

Yield:

" 3/4 pint "

 

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

 

Per Serving (excluding unknown items): 406 Calories; 30g Fat (63.1% calories

from fat); 7g Protein; 32g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol;

1050mg Sodium. Exchanges: 1/2 Lean Meat; 3 1/2 Vegetable; 5 1/2 Fat; 1 Other

Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0