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Roasted Brussels Sprouts

Reviewed: Nov. 12, 2011
I love brussels sprouts---especially the cuteness factor---and was thinking of trying this for Thanksgiving. Last night, I decided to do a test run, and didn't really care for it, even though I also love things that are salty and crunchy. I found them overcooked, although I took them out after 30 minutes. I think even if I'd cooked them for a shorter time at higher heat, it wouldn't have appealed to me. I'm glad others like it, though. BTW-I think one of the reasons people don't like b-sprouts is that to cook them through, they have to be cooked too long. To address this, I usually halve or quarter the little dears and steam them only briefly until they turn a beautiful green. Another option is to cut an X into them from the bottom so the heat can get into them. This preserves the shape, if you want, while allowing them to cook quickly. I found a recipe in a ladies' magazine many years ago that's another great option for making b-sprout lovers out of former haters. I don't remember the exact proportions, but here's the gist: Cook a bunch of bacon (1/2 lb?) until crisp. Crumble the bacon and save the drippings. Slice up or chop a red onion. Cook the onion s-l-o-w-l-y in the bacon fat until the onion caramelizes. Meanwhile, steam some b-sprouts until bright green. Stir in the sprouts into the onion mixture until just heated through, then add the crumbled bacon, season to taste, and serve. (Maybe caraway seeds in it, too?) Very festive, and, to me, irresistible.
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Katie's Chicken and Broccoli Pasta

Reviewed: Sep. 12, 2010
Good and very healthy. I made it with whole wheat penne. This is basically a chicken piccata. I'd suggest the following: Cut the chicken into slices rather than cubes to make them bite-size. Or use chicken tenderloins. Dredge the chicken pieces lightly in flour before browning, which will help them brown and be a little crispy. More capers More lemon juice Add salt and fresh ground pepper to taste. (yes, that's a given, but some people may need the reminder). I might add a little white wine to the chicken in the last few minutes of sauteeing. I wouldn't use extra virgin olive oil, which doesn't hold up well to sauteeing. Much as I love olive oil and garlic, I wouldn't add it here.
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