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Tag Archives | Brussels Sprouts

Flower Garden Veggies

Bell peppers, carrots, radishes and broccoli tops cut into flower shapes for a garden crudité plate.

‘Great Sauces Transform Good Food into Gourmet’ 

Garden of delights

I sliced off the top

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of a deep orange bell pepper when cutting it open for a pepper dish and discovered it looked like the poppies in my mom’s garden. I got to thinking how a flower garden of vegetables would be a fun crudité plate. I used my Japanese flower cutters for the carrots and cut Pepper Poppiessome radish roses. A few broccoli tops cut in little ornamental cabbages and the Flower Garden veggies were colorful and inviting. Kids love to help create this garden of delights, and eat them, too.

You might also enjoy Creamy Italian Feta Dip, Hummus, Roasted Red Pepper Htipiti, Tzatziki Feta Dip or Baba Ghannouj.

3 of 3 part series VegeMagic Vegetables Series. Part 1 Vegetable Warfare and Part 2 Fence Post Produce. More on fresh vegetables.

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Recipe: Flower Garden Veggies

Prep Time: 5 Minutes | Cook Time: 0 Minutes | Yield: 6 Servings | Level: Easy

Ingredients

  • 1 red bell pepper
  • 1 orange or yellow bell pepper
  • 1 large carrot
  • 3-5 red radishes
  • 4 broccoli tops
  • 2-3 Brussels sprouts, optional

Instructions
1 Cut the top and bottom off both peppers. Cut or pull off the stems and clean any veins and seeds.
Pepper Prep

 

 

 

 

 

 

2 Peel and slice the carrot. Use a small flower cutter or punch to make carrot flowers.
Carrot Flowers
3 Slice the top and bottom off the radishes. Slice 4 or 5 small overlapping cuts along the top of the radish but do not cut all the way through. Place in a small bowl of ice water to bloom.
Radish Roses

 

 

 

 

 

 

4 Arrange the flower vegetables along with Brussels sprouts on a plate and serve.
Flower Garden
 

 

 

 

 

 

Information
Notes
Using several colors of bell peppers makes this dish festive.

Placing the radishes in a bowl of ice water not only helps keep them crisp before serving but will cause the petals to bloom or slightly separate into pretty roses.

Applications
Serve these flower cut vegetables at a tea party. Adorn a buffet with easy and colorful vegetables.

Serve a tempting dip along side such as Creamy Italian Feta Dip, Hummus, Roasted Red Pepper Htipiti, Tzatziki Feta Dip or Baba Ghannouj.

Dish Designer

  • Substitute Brussels sprouts for broccoli crowns.

Inspiration – Saucy Cuisine Kitchen

SaucyCuisine.com
Cook with Sauces
Written by
Photographs by Helen Horton
Updated: May 23, 2013

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Cajun Quinoa Chicken Soup

Fresh homemade chicken soup with quinoa, carrots and Brussels sprout leaves.

‘Great Sauces Transform Good Food into Gourmet’ 

Homemade chicken soup memories

I love chicken soup. Maybe it’s because one of my first soup memories is the homemade chicken noodle soup my mom and her mom made for me. Yummer!

I love to whip up a batch of chicken soup with the traditional carrots and celery but rather than noodles, mix it up by tossing in a handful of quinoa. This version is seasoned with Cajun blackened seasoning and cooks in about 35 minutes. Add some Brussels sprout leaves at the end after you turn off the heat to cajun quinoa chicken soupensure their bright color and crunchy texture. Healthy and savory, it’s chunky enough to satisfy plus warm and inviting with the nutty texture of quinoa. Serve with crusty bread.

You might also enjoy Quinoa Under Stained Glass, Mediterranean Quinoa Salad, Baked Potato and Bacon Soup, Broccoli and Cheese Soup, Roasted Tomato Bisque. For more on Quinoa click here and here.

2 of 2 part series ”Quinoa Soup and Salad”. Part 1 Mediterranean Quinoa Salad. For more on quinoa click here and here.

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Recipe: Cajun Quinoa Chicken Soup

Prep Time: 10 Minutes | Cook Time: 24 Minutes | Yield: 14 cups | Level: Easy

Ingredients
carrots, onions and celery

  • 1 Tbsp olive oil
  • 1 medium onion, sliced
  • 2 cups rough diced carrots
  • 3 stalks celery, rough diced
  • 1 tsp Cajun seasoning
  • 1/2 cup quinoa
  • 4 cups chicken stock
  • 3 cups waterquinoa and Brussels sprout leaves
  • salt
  • freshly ground pepper
  • 8 Brussels sprouts
  • 2 1/2 cups diced cooked chicken breast

Special Equipment – large pot, mesh strainer

Instructions
soften the vegetables1 In a large pot, heat oil on medium-high heat. Add the onion, carrots, celery and cajun seasoning. Cook for 10 minutes, stirring occasionally, until vegetables are soft and caramelized.

2 Meanwhile if the quinoa is not pre-washed, place in a mesh strainer and rinse with cold water. Add the quinoa, chicken broth, water, 1/2 tsp salt and a few grinds of pepper. Cover with a lid set slightly ajar, bring to a boil then reduce heat and simmer for 12 minutes.
add quinoa
3 Trim the ends off the Brussels sprouts and pull off the larger leaves, about 2/3 of them.
Brussels sproutsBrussels sprout leaves
4 Add the chicken and continue cooking for 1-2 minutes until the chicken is heated through.

5 Take off the heat and stir in the Brussels sprout leaves allowing the residual heat to warm them through. Adjust salt and pepper. Ladle into soup bowls.

Information
Notes
roast chicken breastsFor the cooked chicken, purchase a rotisserie chicken and dice the white meat. Another alternative is to roast bone-in chicken breasts that have been drizzled with olive oil and lightly dusted with salt and pepper. Roast in the oven on 350 degrees for 35-45 minutes depending on their size. In either case remove from the bone and discard the skin. Cut in chunks.

Cajun seasoning is located in the spice section at the supermarket. It is also called Blackened Seasoning. It’s used to season meats but also jazzes up soups, salads and stews.

Quinoa is a boutique grain that’s actually a seed and relative to leafy greens like spinach and chard. Gluten-free, it’s very high in protein containing all eight amino acids plus a source of dietary fiber, B Vitamins and iron. It has a fluffy, slightly crunchy texture and nutty flavor with circular threads around each grain.

Applications
Serve this soup with crusty bread or corn muffins.

Dish Designer

  • Exchange Brussels sprouts for 1 1/2 cups of chopped Napa cabbage tops.

Inspiration – Saucy Cuisine Kitchen

SaucyCuisine.com
Cook with Sauces
Written by
Photographs by Helen Horton
Updated: February 22, 2013

Continue Reading · 1

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