Monday, February 20, 2012
Bacon Brown "Sugah" Brussels
The secret is just a bit of sweetener, some broth and everybody's favorite--bacon. I mean, most things are better with bacon, right? This is a recipe from a Diner News from last year, but I tweaked it just a bit for a smaller amount of veggies, and checked it to make sure that frozen ones would work as well as fresh. This is pretty easy to put together. I used Ideal Brown Sugar substitute. It is made with xylitol. The sweetness is not strong at all, but it does cut the cabbage taste. If you don't have a brown sugar substitute, this will probably work just about as well with a bit of erythritol or Splenda. Just whatever equals about a tablespoon of sugar.
Bacon Brown "Sugah" Brussels Sprouts
14 ounces frozen brussel sprouts
3 slices bacon
1 cup chicken broth
1 tbsp brown sugar substitute
1/2 tsp salt
1 tbsp butter
Partially cook the frozen brussels sprouts in the microwave oven for 3 minutes. Cut each sprout in half. Fry bacon until crisp. Place bacon on a plate to cool and pour the drippings into a saucepan. To the saucepan, add broth, sugar substitute and salt. Bring to a boil. Stir in the brussels sprouts, place a lid on the pan and cook over medium heat for 7-9 minutes. Remove the brussels sprouts with a slotted spoon. Dot with butter and crumble the bacon on top.If you like a slightly sweeter flavor, add another sprinkle of brown sugar substitute and stir gently before serving.
This a a delicious way to get some green things in. That is the theme for the March Diner News--GREEN. Not just greens, but all sorts of delicious green low carb foods. Desserts and dips, dressings and...well, vegetables too, of course. If you have any favorite green recipes, send them to me and I will include them in the March Diner News. If you aren't a subscriber, but your recipe meets Diner standards, that would get you a free issue too.