Brussels sprouts are two words that would make most kids cringe, until now! Domenica Catelli promises that her recipe will make a believer out of even the pickiest eaters. She's a celebrity chef and author of the new cookbook, Mom-a-licious.
For more info: mom-a-licious.com
To purchase Domenica Catelli's book Mom-a-licious: Click Here
Events:
- Mendocino Crab Festival
Saturday, January 26,2008
12:30-3:30 PM
Domenica will be judging at this event.
Domenica Catelli Book Signing
Saturday, January 26, 2008
4:30-5:30 PM
Stanford Inn by the Sea in Mendocino
Not Your Mama's Brussels Sprouts
From Mom-a-licious. Not to say your mama wasn't doing a good job with the Brussels sprouts, it is just that this recipe actually makes you want to eat them.
- 1 bag (1 lb.) Brussels sprouts
- Cut the tough bottom of the sprout, then cut in half lengthwise (remove outer leaves if they are damaged).
- Pour enough extra virgin olive oil in the bottom of a skillet to coat it. Turn on medium high heat.
- Add shallot and chili flakes, sauté until soft about 2 minutes (if using garlic add at his point).
- Add sprouts and half the thyme and cook until they start to brown, turning occasionally (will take about 10 minutes to cook).
- If the sprouts seem to be sticking to the pan and getting a bit dry, add a couple tablespoons of water to loosen them up.
- Sprinkle with remaining thyme, salt to taste, and serve.
2 tablespoons extra virgin olive oil
1 shallot (or ¼ of medium onion), finely minced
½ teaspoon dried red chili flakes
1 tablespoon fresh thyme (or rosemary, or a combination), minced
2 cloves garlic, minced (optional)
2 tablespoons water
Salt and pepper
Method:
Protein Packed Creamy Dill Dressing and Dipping Sauce
Adapted from Mom-a-licious. Can use this for multiple foods, including children's snacks, salad dressing, sandwiches, and vegetable dip.
- 1/3 cup sour cream
1/3 cup plain Kefir
2 teaspoons dried dill or 1 tablespoon fresh, chopped
1 ½ teaspoons granulated garlic
½ teaspoon honey
½ tablespoon white wine vinegar
¾ teaspoon salt
Place sour cream and kefir in a medium size bowl, whisk in all other ingredients. Stir until well blended. Will keep in refrigerator for a week.
Tricks to get kids to eat vegetables:
- Don't overcook brussel sprouts.
- Try a snack tray with a protein dip instead of a ranch dip.
- Try fresh vegetables or organic, frozen ones.
- Introduce vegetables when kids are young.
- It may take two or three tries to introduce something to kids, just don't give up.
