SPAGHETTI WITH BRUSSEL SPROUTS AND SAGE BUTTER (RACHAEL RAY)
I saw Rachael make this on her daytime show. Had to try it, with adjustments. Very good and not a huge ingredient list.
Provided by Lori Mama
Categories One Dish Meal
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 325°F.
- Toast bread in hot oven to golden brown.
- Pulse the bread in food processor to make fresh, large breadcrumbs.
- Using the tip of a very sharp paring knife.
- remove the core of the Brussels sprouts and separate leaves.
- You should yield 3 cups loosely packed leaves.
- Bring a large pot of water to a boil.
- Salt water.
- Peel the potato and cut into thirds horizontally,.
- then slice the thirds of potato across lengthwise,.
- into about 1/4-inch slices.
- Boil potatoes 5 minutes, add Brussels sprouts leaves after 2 minutes.
- Remove potatoes and cabbage from water with a spider.
- or strainer and transfer to a serving bowl.
- Cook pasta in boiling water to al dente in the same water.
- Reserve a little starchy cooking water just before draining.
- Meanwhile, heat butter, garlic and sage in small pot over low heat, do not brown.
- Add pasta to potatoes and cabbage in the serving bowl.
- Pour butter and sage over top and season with salt, pepper and nutmeg.
- Add some cheese - a couple of handfuls.
- toss pasta to combine and taste to adjust seasonings.
- Use a splash of starchy cooking water if pasta gets too tight.
- while tossing.
- Serve spaghetti in shallow bowls topped with more cheese and the breadcrumbs.
- Serve hot.
BUTTERY TOMATO SPAGHETTI
Provided by Rachael Ray : Food Network
Categories side-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Heat a large pot of salted water to boil for the pasta.
- Melt the butter in a sauce pot over medium heat. Add the basil, garlic, if using, onions and tomatoes and season with salt. Bring to a simmer and let reduce 20 minutes, stirring occasionally. After 12 to 13 minutes in, drop the pasta into the boiling water and cook to al dente.
- Remove the onion halves from the sauce and add a ladle of starchy pasta cooking water. Drain the pasta and add to the sauce. Toss to combine. Serve the pasta topped with Parmigiano-Reggiano.
SWEET AND SPICY BRUSSELS SPROUTS
Provided by Rachael Ray : Food Network
Categories side-dish
Time 25m
Yield 6 servings
Number Of Ingredients 11
Steps:
- In a skillet, combine vinegar, honey and stock with a whisk. Stir in bay leaf, onion, pepper, mustard seed and turmeric, stir and bring to a boil. Trim the Brussels sprouts and halve them. Add to stock mixture and season with celery salt and pepper. Cover and reduce heat and simmer 10 minutes, uncover and cook 5 minutes more.
BRUSSELS SPROUTS WITH BACON
Rachael Ray pairs Brussels sprouts with bacon in this simple but tasty recipe from 30 Minute Meals on Food Network.
Provided by Rachael Ray : Food Network
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Brown bacon in a medium skillet over medium high heat. Remove bacon to a paper towel lined plate. Add extra-virgin olive oil to the pan, 1 turn. Add shallots to the pan and saute 1 to 2 minutes. Add Brussels sprouts and coat in oil. Season with salt and pepper. Cook Brussels sprouts 2 to 3 minutes to begin to soften, then add broth. Bring broth to a bubble, cover and reduce heat to medium low. Cook 10 minutes, until tender. Transfer sprouts to a serving dish with a slotted spoon and top with cooked bacon bits.
BRAISED BRUSSELS SPROUTS (RACHAEL RAY)
I saw this on Rachael Ray's talk show. I love Brussels sprouts and want to give this a try soon. Let me know how it is!
Provided by KaraRN
Categories < 30 Mins
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Heat a large sauté pan over medium-high heat with the EVOO and butter. Add the onions and cook until caramelized, 5-6 minutes.
- Add the sliced Brussels sprouts, allspice, sage, some salt and freshly ground pepper, and toss to combine. Add the stock, bring up to a bubble, then reduce the heat and simmer until the Brussels sprouts are tender, about 15 minutes. In the last three minutes of cooking, stir in the radicchio.
- Serves 4 for a main dish or 6-8 as a side dish.
Nutrition Facts : Calories 123.2, Fat 7.6, SaturatedFat 2.6, Cholesterol 10, Sodium 149, Carbohydrate 11.3, Fiber 2.3, Sugar 3.9, Protein 4
BRUSSELS SPROUT SPAGHETTI
A delicious and healthy fall comfort food. This dish is vegan and my meat-eating husband loved it!
Provided by hilpete
Categories Main Dish Recipes Pasta Spaghetti Recipes
Time 48m
Yield 2
Number Of Ingredients 8
Steps:
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add Brussels sprouts, cover, and steam until fork tender, about 10 minutes. Drain, reserving the hot water.
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Drain.
- Heat olive oil in a pot over medium heat. Add garlic; cook and stir until fragrant, 1 to 2 minutes. Mix in lemon juice; add tahini paste. Stir in reserved hot water until mixture is the consistency of sauce.
- Stir Brussels sprouts, spaghetti, and capers into the sauce. Season with salt and pepper.
Nutrition Facts : Calories 515.2 calories, Carbohydrate 74 g, Fat 20.6 g, Fiber 15.3 g, Protein 19.7 g, SaturatedFat 3 g, Sodium 250.8 mg, Sugar 6.6 g
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