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Preheat the oven to 180 degrees.
We are preparing a large baking tray.
Peeled and washed potatoes are cut into large pieces, then seasoned with salt, pepper, rosemary and sprinkled with olive oil. Spread them in the pan. Crush the garlic cloves with a knife and put in the pan among the potatoes.
Cover the tray with aluminum foil and bake for 20 minutes. Remove the tray from the oven, remove the foil and put the Brussels sprouts, sausages cut into pieces and chilli flakes. Bake until the potatoes are browned and the cabbage is tender.
The sausages will leave a smoky aroma over the potatoes and cabbage, and the whole dish will be very tasty.
Benefits and properties
Helps control diabetes
Brussels sprouts contain antioxidant alpha-lipoic acid (ALA). A 2019 study demonstrated the ability of this vegetable to lower glucose levels, increase insulin sensitivity and prevent changes induced by oxidative stress in people with diabetes.
Taking ALA supplements can reduce nerve damage in people with diabetes, according to studies.
However, most studies have used intravenous (IV) ALA or high-dose supplements. It is not clear whether consuming the substance in lower doses as part of the diet would provide the same benefits.
Cruciferous vegetables, such as Brussels sprouts, contain sulfur-containing compounds, hence their bitter taste. During consumption and digestion, these compounds break down into other active compounds that can prevent the development of cancer in some organs in animals.
However, studies have been inconclusive on the preventive effects of sulfur-containing compounds on human cancer risk. The National Cancer Institute (NCI) concluded that studies on the risk of prostate, colorectal, lung and breast cancer have generally found no association between cruciferous vegetable intake and cancer.
Brussels sprouts also contain a large amount of chlorophyll, the green pigment that occurs in plants. A 2018 study of pancreatic cancer cells suggested that chlorophyll may serve as an antioxidant, acting against some of the compounds responsible for the development of pancreatic cancer.
Numerous studies have also shown that some compounds found in cruciferous vegetables could have strong anti-cancer effects. However, more research is needed to confirm any link between cruciferous vegetable intake and cancer risk.
Helps with eye health
Brussels sprouts contain a lot of vitamin C. A sufficient amount of vitamin C in the diet can help eye health and reduce the risk of cataracts, according to studies.
Helps the health and appearance of the skin
Including antioxidant vitamin C as part of your diet can help protect skin cells from sun damage and pollution.
Vitamin C can also fight free radical damage and is needed for the production of collagen, a protein that helps support the skin's strength and elasticity. This can reduce wrinkles and improve the overall texture of the skin.
Brussels sprouts are also a good source of provitamin A in the form of beta-carotene, which is crucial for healthy skin. A cup of raw Brussels sprouts provides 396 micrograms of beta-carotene.
Baked omelette with sweet potato and cabbage
French-Romanian Dictionary & # 8211 Glosbe ro. Brussels or here in Strasbourg, focused on cucumber. Sweet potato muffin & # 8211 flavor.
Lunch Turkey breast and quinoa with brussels sprouts au gratin. Chinese & # 8211 Practical recipes, SEAFOOD SPAGHETTI & # 8211 Flaveur. The overall impression, caused simultaneously by these three receptors, is called in French flaveur. Brussels sprouts and baked cauliflower (gratin), recipe for baked vegetables.
Try to prepare a recipe with brussels sprouts. Rating: 5 & # 8211 2 reviews & # 8211 1 hour 15 min. I tried the 4 simple methods and each time it turned out very good.
Ingredients Pasta with chicken and brussels sprouts:
- 400-500 grams of short or long pasta, according to your favorites, I would recommend for this recipe striped penne, fusilli, farfalle, but if you prefer long pasta, you can
- 200 grams of chicken breast
- 200 grams of brussels sprouts cut into quarters and halves (can be successfully replaced with the same amount of regular cabbage, cut as for cabbage salad)
- 2 tablespoons olive oil
- 1 small chopped onion
- 1 clove of crushed garlic
- 150 ml. of white wine
- 150 grams of liquid cream for cooking (12-15% fat, no more needed)
- 1 teaspoon dried oregano
- 1 teaspoon dried (or fresh) basil
- 100 grams of grated Parmesan and pepper
Preparation of pasta with chicken and brussels sprouts:
1. Put on the fire a large pot of water (1 liter of water per 100 grams of pasta) in which a good tablespoon of salt is added.
2. Cut the chicken breast into thin strips. Heat 1 tablespoon of oil in a large, large skillet (think the pan to be so large that the pasta cooked in it ends up in it) and add the chicken breast, browning quickly on all sides, 3 -4 minutes (picture 1). As soon as they are lightly browned, the chicken breast strips are removed in a plate and kept covered.
3. Add 2 tablespoons of oil, onion and garlic to the pan (picture 2). Add 1 pinch of salt, so that the onion leaves liquid and softens.
4. After the onion softens, add the brussels sprouts (or the usual cabbage slices). They harden until they start to soften (picture 3).
5. Add the chicken breast back to the pan (picture 4). Pour the wine and cream into the pan and cook everything over low heat until the chicken breast strips are tender and the cabbage is soft and if you use brussels sprouts, it is ideal to keep some of the crunchy texture (not to be porridge ).
6. When the water in the pot boils, add the pasta, all at once. Boil 1-2 minutes less than indicated on the package (if it says 9 minutes, drain after 7 minutes) and at the time of draining keep a good cup (250 ml.) Of water in which the pasta was boiled.
7. After the cabbage and chicken in the sauce have softened, season with salt, pepper, oregano and basil. Add half of the grated Parmesan cheese and incorporate into the sauce (picture 5).
8. Drain the pasta and add it to the sauce and bring to the boil, gradually adding the water in which the pasta was boiled to be enough liquid to boil. Stir and boil together in small boil for 2 minutes.
Leave the pasta to cool for 4-5 minutes, until the table is set, then serve the pasta immediately, sprinkled with Parmesan cheese.
To our taste, they were absolutely delicious and very filling. Good appetite!
Brussels sprouts au gratin with ham
When I was little, I didn't even see Brussels sprouts, but today, well prepared, I think they are very rich and it is also highly recommended to include them in our diet. Therefore, I share this recipe for you Brussels sprouts au gratin with ham so you are encouraged to try them if you haven't already.
Coward Brussels sprouts They are from the cauliflower family and broccoli. They have a significant number of properties, including the intake of vitamins and minerals, including iron, so they are recommended in case of anemia, as well as with a good amount of fiber and antioxidants. On the other hand, we can say that they are somewhat difficult to digest, so they could give us gas.
The gratin of these cabbages could be made with bechamel sauce, but this time I preferred to prepare them with a velouté. Velouté is a sauce made with a broth mixed with a roux (a mixture of flour and lightly fried butter). As you can see, it is very similar to bechamel, but replacing all or part of the milk with broth. The broth can be made from vegetables, meat or fish depending on the recipe we are going to prepare.
Sweet potato with Brussels sprouts and pomegranate
With this sweet potato recipe with Brussels sprouts and pomegranate, I upgraded Brussels sprouts to a higher rank because until now it was not to the children's liking. Sweet potato, pecans and baked almonds, lime and pomegranate give a special flavor to the dish. Personally, I really liked the combination.
Unlike white potato, sweet potato is much richer in nutrients, is an important source of beta-carotene and has a low glycemic index. Sweet carnation fibers improve digestion, preventing constipation and bloating.
Pomegranate contains 3 times more antioxidants than red wine or green tea. And because autumn is the pomegranate season, in September-November, don't miss them. You can eat one pomegranate a day.
In the recipe I used sugar-free cranberries, being infused in apple juice on the market, you will also find cranberries infused in pineapple juice.
Brussels sprouts: health benefits
Numerous studies show that regular consumption of cruciferous vegetables, such as Brussels sprouts, could reduce the risk of obesity, diabetes, heart disease and other health problems.
Moreover, scientists say that sulforaphane (the substance that gives off the specific smell of sulfur) in cruciferous vegetables would protect the body from the action of free radicals, preventing the onset of cancer. Scientists have found that this substance has the ability to inhibit a an enzyme called HDAC involved in the development of malignant cells.
Promising results have been seen in esophageal, prostate, pancreatic and skin cancers.
Brussels sprouts are also rich in chlorophyll, which can block the carcinogenic effects of heterocyclic amines released at high temperatures (for example, those in grilled steaks). So, if you are a fan of grills, whether we are talking about steak, fish or small, join green vegetables such as Brussels sprouts, to reduce the risk of cancer.
Improves bone health
Vitamin K deficiency in the body is associated with an increased risk of suffering from diseases of the skeletal system. Brussels sprouts are rich in this vitamin, ensuring bone health by improving the level of calcium absorption, preventing the loss of calcium through urine and assimilating essential proteins. Brussels sprouts are also rich in calcium, providing about 40 milligrams per gram of product.
Keep your diabetes under control
Most green vegetables are sources of antioxidants that regulate blood sugar. These are called alfalinoleic acids and can have beneficial effects on insulin secretion, preventing oxidative stress. Studies also show that these substances reduce the risk of peripheral diabetic neuropathy, a condition that involves the degradation of nerve cells in the lower limbs due to high blood glucose (hyperglycemia).
Keep your eyes open
Vitamin C is closely linked to eye health and plays an important role in protecting them from the harmful effects of ultraviolet rays. A single serving of Brussels sprouts provides you with the amount of vitamin C your body needs. Another antioxidant found in Brussels sprouts - zeaxanthin - "filters" ultraviolet rays, thus protecting the eyes from degenerative diseases.
Vitamin C is also responsible for preventing expression wrinkles and premature skin aging. Consumption of undercooked Brussels sprouts is beneficial for the skin, protecting it from the dangerous effects of sunlight and pollution, reducing the risk of wrinkles and improving skin texture. Vitamin C plays a key role in the formation of collagen, a protein that ensures skin elasticity. 100 grams of Brussels sprouts = 75 milligrams of vitamin C, so think twice before praising citrus fruits for having the highest vitamin C content.
Corporate Housewife's recipes: How to prepare the most delicious Brussels sprouts
The little cabbages, named "Brussels", are a real delight, if you know how to prepare them. They are found both fresh and frozen, and are tasty in both variants.
I propose a recipe that you will never get tired of: buy a bag or two of frozen Brussels sprouts, because it is more handy from all points of view, and fry it in hot olive oil, with some two slices of butter.
The pan should be on low heat, necessarily enough to leave the cabbage frozen. Then place it in an oven tray, and pour over it: two bundles of chopped parsley, olive oil, a couple of chopped garlic cloves, salt, pepper, pieces of mozzarella, grated smoked cheese and a few pieces of smoked kaizer, also pulled in the pan, beforehand. Put everything in the oven well heated, for about 30 minutes, and leave on low heat. When serving this goodness, pour a healthy hand of grated smoked cheese on top and it wouldn't hurt to have a teaspoon of fresh seed next to it.
Crispy Brussels sprouts recipe
I always tell people who think they don't like Brussels sprouts that if you try my methods, you'll absolutely fall in love. These are not your mother's cooked Brussels sprouts that make the whole house smell of sulfur. They are both crispy and caramelized on the outside and creamy on the inside. If you need a few recipes to pair them with these crispy Brussels sprouts, then try frying turkey breast or creamy mashed potatoes. Both are perfect for the holidays
I first encountered this technique of cooking Brussels sprouts at a restaurant in Manhattan Beach LA. They cooked the buds like a steak and the result was a vegetable sky. I knew I could do this at home and do it for a fraction of the price. All you need is a cast iron skillet and a little oil and you are ready to make the best Brussels sprouts you will ever taste.
Crispy Brussels sprouts recipe