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About Portland observer. (Portland, Or.) 1970-current | View Entire Issue (Dec. 23, 2015)
Page 16 December 23, 2015 F OOD Brussels Sprouts with Bacon, Garlic, and Shallots Ingredients: • 6 slices center-cut bacon, chopped • 1/2 cup sliced shallot (about 1 large) • 1 1/2 pounds Brussels sprouts, trimmed and halved • 6 garlic cloves, thinly sliced • 3/4 cup fat-free, lower-sodium chicken broth • 1/8 teaspoon salt • 1/8 teaspoon freshly ground black pepper Preparation: 1. Heat a large nonstick skillet over medi- um-high heat. Add bacon, and sauté for 5 min- utes or until bacon begins to brown. Remove pan from heat. Remove the bacon from pan with a slotted spoon, reserving 1 tablespoon drippings in pan (discard the remaining drip- pings). 2. Return pan to medium-high heat, and stir in bacon, shallot, and Brussels sprouts; sauté 4 minutes. Add garlic, and saute for 4 minutes or until garlic begins to brown, stirring fre- quently. Add the chicken broth, and bring to Vegetable Curry When did the lowly sprout become a side dish superstar? This was a happy turn of events: It’s a flavor-packed veggie that is both meaty and pleasingly bitter when sautéed or roasted, perfect for pairing with smoky bacon. a boil. Cook for 2 minutes or until the broth mostly evapo- rates and the sprouts are crisp-tender, stirring occasionally. Remove from heat; stir in salt and pepper. Ingredients: • 1 1/2 teaspoons olive oil • 1 cup diced peeled sweet potato • 1 cup small cauliflower florets • 1/4 cup thinly sliced yellow onion • 2 teaspoons Madras curry powder • 1/2 cup organic vegetable broth (such as Swanson) • 1/4 teaspoon salt • 1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained • 1 (14.5-ounce) can no-salt- added diced tomatoes, undrained • 2 tablespoons chopped fresh cilantro • 1/2 cup plain 2% reduced-fat Greek yogurt Embrace Indian flavors by making this vegetarian meal that only takes 30 minutes from start to finish. Four servings prepared in 25 minutes. Preparation: 1. Heat olive oil in a large nonstick skillet over medium-high heat. Add sweet potato to pan; sauté 3 minutes. Decrease heat to medium. Add cauliflower, onion, and curry powder; cook 1 minute, stirring mixture constantly. Add broth and next 3 ingredients (through tomatoes); bring to a boil. Cover, reduce heat, and simmer 10 minutes or until vegeta- bles are tender, stirring occasionally. Sprinkle with cilantro; serve with yogurt. Sweet Street Food Cart New location 15th and Alberta call 503-995-6150 to place order Mon. - Fri., 11:00am - 7:00pm • Sat. - Sun., 11:00am - 5:00pm Wednesday Special: 3 Wings $2.00 Friday Special: Rib Sandwich, Beef or Pork, $4.00
