Tag Archives: Brussels Sprouts

Meatballs, Mushrooms & Sun-dried Tomatoes

I have difficulty finding food dishes that will suit this household. However, beef always works so I decided that meatballs cooked with our own cherry tomatoes and a mixture of commercial lasagne sauce and sun-dried tomato, garlic and basil sauce plus some sliced sun-dried tomatoes and some basil-infused oil sounded really tasty.
Side dish of steamed cauliflower and another of steamed baby Brussels sprouts smothered in a cheese sauce and browned under the grill tickled my taste buds.

12 (350g) minced beef meatballs
2 cups halved cherry tomatoes
2 cups chopped red and yellow capsicum
125 chestnut mushrooms medium sliced
4-6 sliced sun-dried tomatoes
5 tbsp commercial tomato lasagne/pasta sauce
3 tbsp tomato, garlic and basil sauce
1 tsp caraway seeds
1 pot Knorr paprika flavour pot
Several large dollops soured cream

Ingredients with my cherry-wood pepper grinder

Ingredients with my cherry-wood pepper grinder

I discovered these Knorr Flavour Pots a while ago and find them easy and very useful. A lot of other people must do as well because Knorr has increased the flavour range over the past months. Now Oxo has started its own range of flavours. Great! The more the merrier. I think what I find so good about them is that it doesn’t matter what I have decided to cook and what sort of sauce I am using, there will be a flavour pot to add a soupçon of flavour to the cooking. Anyway, I had some pots of paprika and added one to this tomato type dish. The caraway seeds are usually associated with a goulash but they worked well with this.  Meatball & tomato, mushroom mix

I used a mixture of basil-infused oil and groundnut oil to gently fry the meatballs. Then added all other ingredients except the cream, plus a knob of butter, seasoned and put the lid on. I came in here to write this up and the dish is cooking very gently for about an hour. When finished, I will need to thicken the sauce with some cornflower and add the soured cream.

Cauliflower, Brussels sprouts & Cheese sauce

The other part of this is the vegetables. I steamed enough cauliflower and Brussels sprouts to fill two smallish dishes; sprouts for me and cauliflower for Himself. The small pot of leek and cibouli, I micro waved for me. I like all manner of onion. Otherwise cook the onions first before adding the meatballs. Use however much onion you like.

I mix leek & cibouli with chilli oil. Cauli & sprouts in their own serving dishes

I mix leek & cibouli with chilli oil. Cauli & sprouts in their own serving dishes

Cheese sauce – what can I say. Home-made with flour, butter seasoning and milk with cheese added. Or packet or supermarket wet sauce pots. Doesn’t matter. Do whatever you like. But do use freshly grated Parmigiano-Reggiano and if you have a bit of blue cheese, add that in as well. Pour the sauce over the cooked vegetables and brown under the grill. Some toasted sesame seeds would be a welcome addition, especially to the sprouts – or breadcrumbs.

Ready to eat!

Ready to eat!

The reason there is no carbohydrate except the thickening is that we are dropping our carbohydrate intake to a maximum of 20g (more or less) a day and increasing our fat (butter and natural fats) intake. This reduces blood sugar levels and drops body weight. All good.


Brussels Sprouts in Edible Form


Brussel Sprouts

I don’t know all that many people who like and actively seek out Brussels Sprouts in the supermarket.

I bought a 500gr bag of baby Brussels Sprouts and put them into the crisper at the bottom of the fridge while I worked out what to do with them.

I have this wonderful Broad Bean salad recipe which I will make again when summer is upon us. But it put me in mind of a dish with the sprouts and some pine nuts and lemon. I thought that Brussels Sprouts and Pine Nuts sounded pretty nice with some onion and bacon.

So here we go:

150gr cleaned green sprouts. Parboil them for about 4 minutes or less depending on size. I keep a jug of water in the freezer for plunging food into to stop the cooking process so that’s what I did after draining the sprouts.

2 – 3 tbsp pine nuts dry toasted until aromatic.
¼ onion diced finely
2 tbsp diced bacon
2 tbsp butter. Put into a heavy based sauté pan and fry gently until the onion is translucent.

Drain the sprouts and cut in half. Add to the onion mixture and add some pepper and salt to taste as the sprouts are cooking. Add more butter if necessary to keep everything very moist.

When the sprouts are cooked (just soft on the teeth but still crunchy), add half the pine nuts and some lemon juice (½ lemon squeezed) and spoon over some heated rice. I always keep some cooked rice in the fridge for occasions like these or for making fried rice.

Finished Sprouts on a bed of rice

Very nice, even if I do say so myself, and I do. The quantities are enough for one person as a light meal.