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Recipe of the Month

Maple Glazed Brussel Sprouts

Maple Glazed Brussel Sprouts
Ingredients
2 lbs Brussels sprouts, trimmed and halved lengthwise
4 Tbsp olive oil
1/4 cup maple syrup
2 Tbsp unsalted butter
2 Tbsp chopped fresh parsley
1 1/2 Tbsp fresh chives, thinly sliced
1 Tbsp fresh sage leaves, thinly sliced
Salt and pepper, to taste


Directions
  1. Heat 2 Tbsp olive oil in a large skillet over medium heat. Working in 2 batches, and adding 2 more Tbsp oil between batches, cook sprouts until deep golden brown (4-5 minutes). Season with salt and pepper and continue cooking until tender (3-4 more minutes). Transfer sprouts to a bowl.
  2. Remove pan from heat and add maple syrup, butter, and herbs. Once butter has melted, return sprouts to pan and toss to coat.
(Source: Across the Fence)

Breakfast Blueberry-Oatmeal Cakes

Breakfast Blueberry-Oatmeal Cakes
Active Cooking Time: 15 MINUTES
Total Cooking Time: 55 MINUTES (plus 8-12 hours soaking time)
To Make Ahead: Wrap airtight and refrigerate for up to 2 days or freeze for up to 3 months.
Equipment: Nonstick muffin tin with 12 (1/2-cup) cups
Serves: 6 people at 2 oatmeal cakes each

Ingredients
2 1/2 cups old-fashioned rolled oats
1 1/2 cups low-fat milk
1 large egg, lightly beaten
1/3 cup pure maple syrup
2 tablespoons canola oil
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup blueberries, fresh or frozen

Directions
  1. Combine oats and milk in a large bowl. Cover and let soak in the refrigerator until much of the liquid is absorbed, at least 8 hours and up to 12 hours.
  2. Preheat oven to 375°F. Coat a 12-cup nonstick muffin tin with cooking spray.
  3. Stir egg, maple syrup, oil, vanilla, cinnamon, baking powder and salt into the soaked oats until well combined. Divide the mixture among the muffin cups (about 1/4 cup each). Top each with 1 tablespoon blueberries.
  4. Bake the oatmeal cakes until they spring back when touched, 25 to 30 minutes. Let cool in the pan for a 10 minutes. Loosen and remove with a paring knife. Serve warm.

Nutritional Information
Calories 264, Fat 9g (sat 1g), Cholesterol 34mg, Carbs 41g, Total sugars 18g (added 12g), Protein 7g, Fiber 4g, Sodium 219mg, Potassium 277mg. Nutrition bonus: Magnesium (26% daily value), Calcium (15% dv).

(Source: EatingWell)
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