Leon's Full Service brussels sprouts hash

printed in the AJC "From the menu of..."

1 pound Brussels sprouts, rinsed, dried, ends removed
1/4 pound bacon, diced
2 T unsalted butter
1 sweet onion, thinly sliced
1 Fuji apple, peeled and diced
2 T apple cider vinegar
1 c low-sodium vegetable stock
salt and pepper

Cut sprouts in half and thinly slice. Set aside. In a large skillet cook bacon over medium heat until just crisp, about 10 minutes. Set cooked bacon aside.

Drain fat from skillet and reserve for another use. Turn heat to medium-high and add butter. When butter stops foaming, add onions and cook until they begin to brown, about 7 minutes. Add sliced sprouts and toss. Continue cooking until sprouts begin to brown, then add apple. Stir in vinegar and scrape up browned bits fromteh bottom of the skillet. Add stock and cook until liquid is almost completely reduced, about 5 minutes. Add reserved bacon. Taste for seasoning and serve hot.

Per serving: 341 calories, 18 g protein, 28 g carbs, 8 g fiber, 20 g fat

basic Brussels sprouts

from Alton Brown

1 lb Brussels sprouts

1/2 c water

1/4-1/2 t kosher salt

Cut off the stem end of the Brussels sprouts and remove any yellowing outer leaves. Cut each Brussels sprout in half from top to bottom. Place the Brussels sprouts, water and salt into a 3 to 4 qt saucier and cover. Place over high heat and cook for 5 minutes or until tender. Remove, toss with a bit of butter, and serve immediately.

Asian Vegetable Salad

Serves 2

2 tbsp soy sauce
½ tbsp honey
½ tbsp fresh ginger, finely diced
½ tsp chilli flakes (optional)
2 tbsp toasted sesame oil
1 tbsp white wine vinegar
75g fine Chinese egg noodles
85g mangetout, trimmed
115g red cabbage, finely sliced
1 carrot, peeled and sliced into julienne (matchstick-sized) strips
¼ cucumber, peeled and sliced into julienne strips
2 spring onions, finely sliced
115g fresh bean sprouts
115g tofu, diced into small cubes
Juice of lime
Salt and freshly ground black pepper

Place the soy sauce, honey and ginger and chilli, if using, in a small saucepan. Set over a low heat and keep just below boiling point for 2-3 minutes. Pour the sesame oil into the warm ginger soy sauce and whisk in the vinegar. Tip into a large mixing bowl.

Cook the noodles according to the packet instructions — usually, this is to drop them into a pan of boiling water and cook for 3-4 minutes. Drain thoroughly and shake dry, then mix into the ginger soy sauce.

Bring a pan of water to the boil, then add the mangetout to the pan. Slowly count to 10, then drain the mangetout and cool under the cold tap. Pat dry on kitchen paper and finely slice at an angle. Mix into the noodles with the sliced cabbage, carrots, cucumber, spring onions and bean sprouts. Pat dry the diced tofu and add to the bowl. Add the lime juice, adjust the seasoning to taste and serve.

ginger carrot soup

Ginger Carrot with Cream


1 T unsalted butter
1 Spanish onion, coarsely chopped
2 lbs carrots, peeled if desired and sliced
pinch ground cinnamon
8 c chicken stock
2 t peeled, coarsely chopped ginger root
½ c heavy cream
chopped fresh parsley or chives for garnish

Place stockpot over med heat and when hot, add butter. When butter has melted, add onion and carrots and cook until tender. Add cinnamon, stock, and ginger, raise the heat to high, an bring to boil. Lower heat to low and cook for 30 minutes. Remove the solids and place in a food processor or blender. Process until completely smooth, gradually adding the cooking liquid and heavy cream. Transfer to a container, cover, and refrigerate up to three days, or serve immediately, garnished with parsley or chives.

savoy cabbage soup with bacon and cream

¼ lb bacon, finely chopped
1 Spanish onion, finely chopped
2 carrots, peeled and coarsely chopped
¼ c all-purpose flour
8 c chicken stock
2 medium potatoes (about ¾ to 1 lb), diced
1 Savoy cabbage, shredded
1 T caraway seeds
½ t black pepper
1 to 1 ½ c heavy cream
crumbled blue cheese for garnish (optional)

Place heavy stockpot over med heat, add bacon, cook until golden brown, about 10 minutes. Set bacon on paper towel and discard all but 2 T of bacon fat. Set aside. Reheat the stockpot. Add the onion and carrots and cook until tender, about 10 to 15 mins. Sprinkle the flour on the vegetables, stirring all the while. Slowly add stock, stirring constantly; raise heat to high and bring to boil.

Lower the heat to low, add potatoes, cabbage, caraway seeds and pepper and cook until tender, about 1 hour. Do not let it boil again. Gradually stir in heavy cream, lower the heat to very low, and cook until heated through, about 10 minutes. Serve immediately garnished with the reserved bacon and blue cheese if desired.

savory zucchini muffins

3 c unpared zucchini, cut in quarters and thinly sliced
1 c Bisquick
1/2 c grated parmesan cheese
1 t seasoning salt
1/2 t basil
1/2 t oregano
1/2 t marjoram
1/4 t white pepper
1 clove garlic, minced
1/2 c vegetable oil
1/2 c chopped onion
2 T chopped fresh parsley

Grease muffin tins thoroughly with cooking spray. Combine all ingredients except zucchini. Add zucchini and put immediately in muffin tins (1/2 c per muffin, if using full-sized pans). Bake at 375 degrees for 20-25 muffins until golden brown.