BRUSSELS SPROUTS WITH HONEY-GARLIC GLAZE

 

Brusselssprout lovers will greatly enjoy this dish while non-fans will likely become converts!  Partially cooked sprouts are tossed in a tangy-sweet glaze flavoured with bacon, onion and mustard.  Brussels sprouts are a member of the Brassica family known for their cancer-fighting phytonutrients.

 

Preparation Time:        20 minutes

Cooking Time:              10 to 12 minutes

                                          Serves 4

 

1 lb (500 g)                      Ontario Brussels Sprouts, ends trimmed

3                                        slices bacon, cut into 1/2-inch (1 cm) pieces

1/4 cup (50 mL)              minced Ontario Onion or shallots

1                                        small clove Ontario Garlic, minced

1/4 cup (50 mL)              liquid honey

1 tbsp (15 mL)                 red wine vinegar or cider vinegar

2 tsp (10 mL)                   Dijon mustard

 

Cook Brussels sprouts in boiling water for 5 to 6 minutes or until tender-crisp; drain and let cool slightly.  Cut in half through stems; drain well on paper towel.

 

In large skillet over medium heat, cook bacon and onion for about 3 minutes or until onion is softened.  Add garlic; cook for 1 minute.  Stir in honey, vinegar and mustard; cook, stirring, until syrupy.  Stir in Brussels sprouts to coat well; cook for 1 to 2 minutes or until heated through.

 

 

Nutritional Information:

1 Serving:

PROTEIN:                       6 grams

FAT:                                 3 grams

CARBOHYDRATE:             26 grams

CALORIES:                    144

HIGH IN FIBRE

 

Apple Cinnamon Sugar Doughnuts

 

The addition of apples makes these baked doughnuts soft and moist. Once the batter is mixed, it’s best to bake them as soon as possible.

 

Preparation Time:     30 minutes

Baking Time:              10 to 12 minutes

                                       Makes 12

 

1-1/2 cups (375 mL)    all-purpose flour

2 tsp (10 mL)                baking powder

1/2 tsp (2 mL)               salt

1/2 tsp (2 mL)               ground cardamom (optional)

2                                     Ontario Eggs

2/3 cup (150 mL)         granulated sugar

3/4 cup (175 mL)         coarsely grated peeled Ontario Apple

1/4 cup (50 mL)           buttermilk

2 tbsp (25 mL)              vegetable oil or butter, melted

3/4 tsp (4 mL)               vanilla

Cinnamon Sugar:

6 tbsp (90 mL)              granulated sugar

1-1/2 tsp (7 mL)            ground cinnamon

6 tbsp (90 mL)              butter, melted

 

In medium bowl, whisk together flour, baking powder, salt, and cardamom, if using.

In large bowl, whisk eggs with sugar; stir in apple, buttermilk, oil and vanilla. Stir in flour mixture until moistened.

 

Spray two 6-doughnut pans with cooking spray. Fill each cavity with about 1/4 cup

(50 mL) batter. (If you have only one pan, cover and refrigerate remaining batter.) Bake in 350°F (180°C) oven for 10 to 12 minutes or until doughnuts spring back when touched and are light in colour. Let cool in pan for3 minutes; invert onto rack and let cool completely. Repeat with remaining batter if necessary, cleaning and re-spraying pan.

 

Cinnamon Sugar:In medium bowl, mix sugar with cinnamon. Brush or dip doughnuts in butter to coat all over. Dip doughnuts into cinnamon sugar, pressing lightly to adhere.

 

Nutritional Information:

1 Doughnut

PROTEIN:                    3 grams

FAT:                               9 grams

CARBOHYDRATE:    31 grams

CALORIES:                  215

FIBRE:                          1 gram

SODIUM:                      198 mg