Wednesday, January 4, 2012


Yes, this is a repeat.  Well, sort of.  You may remember that during the holiday season, I posted a recipe for green beans with lemon and garlic.  A colleague tried it and fell in love with the dish.  She made it several times during the holidays and returned from the holiday break talking about this recipe. 

My colleague also made two major changes in the recipe.  She eliminated the butter and used all olive oil.  And, she changed the green beans to Brussels sprouts.  I loved it!  That's the beauty of cooking, you can change things to suite your tastes, health concerns, and the season.  I have come to realize that a recipe is an idea.  It is not something set in stone.  Once I put a recipe "out there", it belongs to whomever and they have the right to change or alter as they see fit.

The ability to cook frees one from the restrictions of a recipe.  When people tell me they have changed one of my recipes, I am generally quite flattered.  And sometimes, their changes give me new ideas and inspire me to make changes. 

Here is the new revised Brussels sprouts recipe.  If you make changes, let us know.

Brussels Sprouts with Lemon and Garlic

Serves 6.

1½ pounds Brussels sprouts
1 teaspoon salt, divided
2 Tablespoons olive oil
1 clove garlic
2 Tablespoons fresh lemon juice
¼ teaspoon black pepper
2 Tablespoons fresh parsley, minced

1.  Remove outer leaves from Brussels sprouts.  Slice and place in water until ready to use.

2.  Fill a large saucepan about half full with water, add ½ teaspoon salt and bring to a boil.  Add Brussels sprouts; cover, reduce heat.  Simmer for about 7 to 10 minutes or until tender.  Drain.

3.  Heat oil in a large skillet over medium heat.  Add garlic and sauté for about 1 minute.  Add Brussels sprouts, lemon juice, ½ teaspoon salt, and pepper.  Cook for 2 to 3 minutes or until thoroughly heated.  Sprinkle with parsley.

Note:  If desired, Brussels sprouts can be cooked ahead of time and sautéed just before serving.

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