Brussels sprouts and Zucchini in tomato sauce

[Suluby]

Brussels sprouts and zucchini in tomato sauce


Ingredients:
3 tablespoons olive oil
1 large onion, quartered
3 large garlic cloves
2 large zucchini, diced
1 pint brussels sprouts, the smaller the better, frozen are ok, larger ones halved lengthwise
1 cup canned crushed tomatoes
1/2 cup raisins or Craisins
1 teaspoon turmeric (mustard powder is a substitute)
2 bay leaves, or 1/2 teaspoon ground
1 cup water
Salt and pepper to taste
1 tablespoon sugar
2 tablespoons vinegar
1/4 cup chopped parsley

Heat the oil in a large skillet. In a food processor, coarsely grind the onion and garlic, and add to the skillet. Sauté until translucent. Add the zucchini, brussels sprouts, tomatoes, raisins, turmeric, bay leaves, water, salt, and pepper, and bring to a boil. Reduce the flame to medium, and cook covered for 10 minutes. Add the sugar, vinegar, and parsley and cook 5 more minutes. Served hot or at room temperature. Makes 8 servings.

Variation: Substitute one pound sliced fresh or frozen okra, or diced frozen artichoke bottoms, for the brussels sprouts and proceed exactly as above.



From The Whole Foods Kosher Kitchen: Glorious Meals Pure and Simple by Lévana Kirschenbaum.

[Nora]

May 28, 2012 6:55:37 GMT -5 Suluby said:

Brussels sprouts and zucchini in tomato sauce


Ingredients:
3 tablespoons olive oil
1 large onion, quartered
3 large garlic cloves
2 large zucchini, diced
1 pint brussels sprouts, the smaller the better, frozen are ok, larger ones halved lengthwise
1 cup canned crushed tomatoes
1/2 cup raisins or Craisins
1 teaspoon turmeric (mustard powder is a substitute)
2 bay leaves, or 1/2 teaspoon ground
1 cup water
Salt and pepper to taste
1 tablespoon sugar
2 tablespoons vinegar
1/4 cup chopped parsley

Heat the oil in a large skillet. In a food processor, coarsely grind the onion and garlic, and add to the skillet. Sauté until translucent. Add the zucchini, brussels sprouts, tomatoes, raisins, turmeric, bay leaves, water, salt, and pepper, and bring to a boil. Reduce the flame to medium, and cook covered for 10 minutes. Add the sugar, vinegar, and parsley and cook 5 more minutes. Served hot or at room temperature. Makes 8 servings.

Variation: Substitute one pound sliced fresh or frozen okra, or diced frozen artichoke bottoms, for the brussels sprouts and proceed exactly as above.



From The Whole Foods Kosher Kitchen: Glorious Meals Pure and Simple by Lévana Kirschenbaum.

i saw the word brussel sprouts and and had to check this one out. i love them! i will definitely try this recipe. hopefully this week. i dont have a food processor or blender here though...

[Suluby]

I don't process the onion & garlic. I chop the onions as fine as I can, and I use minced garlic packed in water straight from the jar.

I do cook the whole thing longer than the recipe says, because I like them softer than the original times allow for.



My kids & I love sprouts and hubby's never eaten them ..... but he loves this dish!

[Suluby]

Bumped for Darius.

[Deleted]

I'll be trying that with the artichoke bottoms instead of the sprouts.

[lillygurl360]

May 28, 2012 6:55:37 GMT -5 Suluby said:

Brussels sprouts and zucchini in tomato sauce


Ingredients:
3 tablespoons olive oil
1 large onion, quartered
3 large garlic cloves
2 large zucchini, diced
1 pint brussels sprouts, the smaller the better, frozen are ok, larger ones halved lengthwise
1 cup canned crushed tomatoes
1/2 cup raisins or Craisins
1 teaspoon turmeric (mustard powder is a substitute)
2 bay leaves, or 1/2 teaspoon ground
1 cup water
Salt and pepper to taste
1 tablespoon sugar
2 tablespoons vinegar
1/4 cup chopped parsley

Heat the oil in a large skillet. In a food processor, coarsely grind the onion and garlic, and add to the skillet. Sauté until translucent. Add the zucchini, brussels sprouts, tomatoes, raisins, turmeric, bay leaves, water, salt, and pepper, and bring to a boil. Reduce the flame to medium, and cook covered for 10 minutes. Add the sugar, vinegar, and parsley and cook 5 more minutes. Served hot or at room temperature. Makes 8 servings.

Variation: Substitute one pound sliced fresh or frozen okra, or diced frozen artichoke bottoms, for the brussels sprouts and proceed exactly as above.



From The Whole Foods Kosher Kitchen: Glorious Meals Pure and Simple by Lévana Kirschenbaum.

I love brussel sprouts but I would leave out the mustard, the raisins ,the bay leaf and the pepper .