BRUSSEL SPROUTS-CANADIAN YET ITALIAN

Barb and I love Brussel Sprouts. It is a regular dish at Thanksgiving and Christmas and in between.

I boil them first usually early in the morning for any festive dinner.  Since I am up at 2 or 3 in the morning, what else is there to do.

Closer to the dinner, I fry some garlic in olive oil then put the brussel sprouts in the pan flipping them to get some oil and to heat them. If it is just Barb and me, I add some flecks of hot peppers to give them some kick. My kids love them too as it is another vegetable to add to any dinner. Does anyone have a different way of preparing Brussel Sprouts? I would love to hear as I will try something new.
#brusselsprouts#canadianfood#greatatThanksgiving#greatatChristmas#agoodvegetable

MINESTRA-TASTY LOW-CAL LUNCH OR FART SOUP

Minestra is like a soup but thicker. It is a good dish if you want to start to reduce your weight.

INGREDIENTS

Pork hocks- 2 pieces

Garlic- 3 buds diced.

Parsley- 2-3 sprigs.

Celery- 1 long piece.

Can of plum tomatoes.

Savoy Cabbage- 1/2 large- shredded

1 tin of Kidney Beans- 28 oz./750 ml.

Olive Oil- a tablespoon/20 ml.

Salt-a tablespoon/20 ml.

Pepper-1/2 teaspoon/25ml.

Preparation time-10 minutes


DIRECTIONS

Serves about 8.

In a large sucepan add the olive oil. Heat the oil.

Add the chopped garlic, parsley, celery and pork hocks and cook over medium heat for several minutes.

Add crushed plum tomatoes and simmer for 5-10 minutes.

Add shredded cabbage and kidney beans( I drain them but you can use the juice from the tin if wanted) and add enough water to cover the ingredients completely.

Add salt and pepper and bring to a boil.

Lower the heat and let simmer for 1 1/2 to 2 hours, stirring occasionally.

For added flavour you can substitute the water with chicken or vegetable broth.

You can serve with some hot peppers to taste in a bowl like Barb may eat it!

I often nickname this dish - " Fart Soup". Eat it once a week if you want to avoid problems with your colon!

RAPINI- MORE THAN ONE WAY

One of my favourite vegetables is Rapini. It is like an Italian Broccoli.

Since being diagnosed with Type 2 Diabetes a few years back, I have had to increase greatly the amount of vegetables in my diet as well as considerably lowering the intake of Carbs. Thus one of my favourites. I make Rapini since I can prepare it several different ways and therefore eat it a couple of times a week.

When selecting a bunch of rapini at the market choose a bunch which does not have any yellow flowers or leaves on it as this indicates the vegetable is not fresh and is past its prime. Therefore it reflect the taste.

I-RAPINI SALAD

INGREDIENTS

1 bunch rapini

1 garlic bud chopped

3-4 tablespoons( 45-60 ML) EVOO- Extra Virgin Olive Oil

1 teaspoon( 5ML ) salt

DIRECTIONS

Cut off approximately 1 inch(3mm) of the rapini stems.

Cull any old looking leaves and soak the long pieces of rapini in water in the sink for an hour or more until the rapini becomes very crisp.

Fill a large saucepan with water and bring to a boil.

Add the rapini and cook for 10-15 minutes to your preferred texture.

Drain and rinse in cold water to cool and stop the cooking process.

Drain well and place in a serving bowl.

Add chopped garlic, olive oil, salt and stir well.

Ready to serve.

II- RAPINI STRACINATI

INGREDIENTS

Serves 2-4

1 bunch rapini

2  garlic buds diced

4 tablespoons( 60 ml) EVOO- Extra Virgin Olive Oil

1/2 teaspoons( 2.5 ml ) pepperoncini (optional)

DIRECTIONS

Prepare, boil and drain as in I.

Heat olive oil in a saucepan on medium heat.

Add garlic and peperoni's and saute 5 minutes until garlic starts to turn brown.

Add the rapini- sprinkle with salt and mix well with remaining ingredients.

Simmer for a minute or two then it's ready to serve.

III RAPINI-ADOLPH STYLE

INGREDIENTS

1 bunch of rapini.

1 garlic bud chopped

3-4 tablespoons ( 45-60 ml) EVOO- Extra Virgin Olive Oil

1 teaspoon ( 5ml) salt

1/2 teaspoon ( 2.5ml)pauperising (optional)

2 cups (  500 ml) of water

DIRECTIONS

Prepare the rapini as in I.

In a saucepan put the olive oil and chopped garlic.

Saute for a minute until garlic is brown.

Add the raw rapini to the oil.

Add the two cups of water to the saucepan and salt to taste.

Cover the pot and let cook until tender. It cooks and steams the rapini.

I like the strong taste of the vegetable as well as it saves much needed nutrients as the water and rapini cook together.

When cooked the rapini is ready to be served.

RAPINI PASTA

Buy, prepare and cook the rapini as Adolph's style.

Cut the rapini into pieces when cooked.

Boil a favourite pasta of choice but I like rotini( rolled ) or the farfalla ( butterfly) pasta for this dish. Use as much as needed for the number of people you are serving. ( 1 cup-250 ml per person )

After cooking, drain then add the rapini to the pasta.

Serve individual plates. Top with Parmesan cheese and with hot pepper flakes to taste.

Makes a good quick veggie pasta.

As you can see, rapini can be one of your vegetables at any lunch or dinner throughout the week.
#rapini3ways#rapinipasta#farfallapasta#rapinistracinata#rapiniforhealth#greenvegetablesarebest#rapinithatversatilevegetable