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