Sep 162013
 

Brussel Sprouts Cilantro Dressing (1) ~ Simple Recipes Dot Me

This is such a simple and quick way to prepare Brussels sprouts. It is light and so good…specially if you like cilantro…I say that because I know many people that cannot stand cilantro…maybe cilantro is one of the things that either you love or you hate…luckily my husband and I are on the same pace in regards to cilantro.

First you roast the Brussels sprouts with a little olive oil, salt and pepper just before serving add the lemon cilantro dressing and voila, you have a warm Brussels sprout salad.

Ingredients:

Brussels sprouts, cut into quarter
Olive oil
Salt and pepper

Lemon Cilantro Dressing to taste.

Brussel Sprouts Cilantro Dressing (2) ~ Simple Recipes Dot Me

Brussel Sprouts Cilantro Dressing (1) ~ Simple Recipes Dot Me

Method:

When washing and cutting the Brussels sprouts, leaves might come off, separate the leaves from the quarter.

Add a little olive oil, salt and pepper to the quarter of Brussels sprouts and roast in a pre-heated oven at 375F for about 25 minutes, just before it is done, toss the loose leaves to the tray and continue to roast until slightly golden.

Remove to the oven and toss with lemon cilantro dressing.

Serve warm or cold.

Brussel Sprouts Cilantro Dressing (5) ~ Simple Recipes Dot Me

Brussel Sprouts Cilantro Dressing (4) ~ Simple Recipes Dot Me

If you like this recipe, you might check on Brussels Sprouts with Chicken.

Curiosity Corner Jan 2013
Did you know that Brussels sprouts were first mention in late 16th century? It is thought to be native to Belgium, near Brussels, therefore its name. Now Brussels sprouts are cultivated in Europe and US, specifically California.

Thank you for stopping by Simple Recipes [dot] Me and have a great week!

Feb 042013
 

Brussels Sprouts with Butter Lemon Caper Sauce from Simple Recipes

I had a similar dish in a neighborhood restaurant a few weeks ago and in spite of being delicious, I just felt that it was loaded with butter sauce and a bit too salty. Therefore, I decided to make my own…the nice thing about cooking your own, is that you can really “control” the amount of the sauce and salt and finish with a dish that still delicious but somehow healthier.

As I keep trying different recipes for Brussels sprouts, slowly but surely the rank of “unlike” Brussels sprouts is decreasing, which makes me feel kind of “victorious”.

Ingredients:

Approximately ½ lb Brussels sprouts
1 small onion, finely sliced
2 garlic cloves, chopped
1 tablespoon olive oil
Salt and pepper to taste
1½ tablespoon butter
1 tablespoon freshly squeezed lemon juice
1 to 2 teaspoons of capers

Brussels Sprouts with Butter Lemon Caper Sauce from Simple Recipes (2)

Brussels Sprouts with Butter Lemon Caper Sauce from Simple Recipes (3)

Method:

Preheat oven to 375F.

In a medium bowl, place the Brussels sprouts, onion, garlic, olive oil, salt and pepper. Toss gently and place in a oven safe tray. Roast for approximately 20 to 25 minutes. Just minutes before the Brussels sprouts are ready, prepare the lemon butter sauce.

In a small sauce pan, melt the butter, add the lemon juice and the capers, stir in very little salt and pepper. Let it cook for about 1 minute over low heat. Remove from the heat and pour over the roasted sprouts. Serve immediately.

Brussels Sprouts with Butter Lemon Caper Sauce from Simple Recipes (4)

Brussels Sprouts with Butter Lemon Caper Sauce from Simple Recipes

If you like this recipe, you might check on Roasted Brussels Sprouts or Brussels Sprouts with Chicken.

Curiosity Corner Jan 2013
Did you know that Brussels sprouts were first mention in late 16th century? It is thought to be native to Belgium, near Brussels, therefore its name. Now Brussels sprouts are cultivated in Europe and US, specifically California.

Thank you for stopping by Simple Recipes [Dot] Me and have a great week!

Aug 202012
 

I love scallops, but my husband does not, he claims that scallops are too fishy…oh well…more for me. This is a very tasty and simple recipe for scallops. I coated the scallops with cornstarch instead of all-purpose flour, therefore this recipe is gluten free. When I prepared the scallops I prepared some cod fish in the same manner, this way my husband could have his white fish and I could enjoy the scallops guilty free.

Ingredients:

½ lb Scallops, I got the big ones from Costco
2 tablespoons of cornstarch + ½ tablespoon
1 small lemon
Fresh ground pepper
½ cup chicken broth
1½ to 2 tablespoons butter
2 to 3 teaspoons of capers, drained

Method:

In a small deep dish mix the 2 tablespoon of cornstarch with the zest of the lemon and the ground pepper.

Squeeze half of the lemon juice on the scallops and coat the scallops with the cornstarch mix. Pan fry in the butter until both side are golden brown, remove and set aside.

In the same pan add the chicken broth and let it boil. Reduce the heat and add the remaining lemon juice and the rest of the lemon (juiceless and naked), let it cook in low heat for a couple of minutes. Add the remaining cornstarch dissolved in 1 tablespoon of water mixing continuously until the sauce thicken. Add the capers and let it cook for another minute.

Remove the butter lemon sauce from the heat and cover the pan fried scallops. Serve hot.

If you enjoy this scallop recipe you might want to check on this Asian Inspired scallop recipe, Miso Marinated Scallops.

Curiosity Corner Jan 2013
Did you know that scallops contain cholesterol but are very low in saturated fat? Moreover, scallops are a great source of protein and contain vitamin B12, which is an important nutrient for the cardiovascular health.

Thank you for stopping by Simple Recipes and have a great week!

Apr 252011
 

Shrimp with cilantro and lemon

This is a very simple recipe for shrimps, it is tasty if you like cilantro. Now that the weather if getting warmer (at least for us living in Southern California) I like to make a nice salad and top it with these shrimps. It sure makes a great meal and it is very healthy…shrimps are low in fat ;-).

Ingredients:

1 lb of shrimp, clean and deveined
2 garlic clove finely chopped
½ lemon, juice freshly squeezed
½ bunch fresh cilantro, chopped
1 tablespoon cooking wine
Salt and pepper to taste
1 tablespoon olive oil

http://simplerecipes.me/wp-content/uploads/2010/12/Shrimp-with-Cilantro-1.jpg

Method:

Mix all the ingredients except the cilantro. In a pan heat the olive oil and fry the shrimps both side, when the shrimps are done add the cilantro and remove from the heat. Serve the shrimps on top of a green salad of your choice.

http://simplerecipes.me/wp-content/uploads/2010/12/Shrimp-with-Cilantro-2.jpg

http://simplerecipes.me/wp-content/uploads/2010/12/Shrimp-with-Cilantro-3.jpg

Enjoy this simple and easy recipe!

Not long ago I was honored with these awards:

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From Kitchen Flavours, she is sweet and always share yummie recipes.

I would like to take the opportunity to thank them both and invite you all to visit their sites if you have not done already.

I want to dedicate these awards to all of you, so please feel free to collect them.

By the way, I am linking this post to Hearth and Soul.

Curiosity Corner Jan 2013
Did you know that cilantro is also called Chinese parsley? Moreover, coriander is the dry fruits of cilantro which is used widely in curries.

Thank you for visiting Simple Recipes!

 

Jun 142010
 

I love everything that contains lemon…this lemon chiffon cake is very easy and simple to make. The cake is very light and can be served with cream, jam or just like that.

Ingredients:

5 eggs, separated
¼ teaspoon cream of tartar
½ cup sugar
2/3 cup all purpose flour
1 teaspoon balking powder
¼ teaspoon salt
4 tablespoon vegetable oil
6 tablespoon milk
1 teaspoon lemon extract
1 tablespoon grated lemon grind

Method:

Preheat oven to 325F. Sift flour, baking powder and salt into a small bowl. Separate the eggs carefully. Add the cream of tartar to the egg whites and mix using a clean and dry beater until stiff, add the other half sugar and continue to beat until flip upside down it does not fall.

Add the oil to the egg yolk and beat until the color is a pale yellow, add the other half sugar and continue to beat. Add the milk, lemon extract and the grated lemon grind, beat until well mixed. Add the dry ingredients and beat for more approximately 2 minutes.

Gently fold the egg whites to the batter using a spatula, make sure that you mix very gently.

Pour the batter to the cake pan for 20 to 25 minutes.

Curiosity Corner Jan 2013
Did you know that cream of tartar or potassium bitartrate is used in egg whites to increase heat tolerance and volume?

Thank you for stopping by Simple Recipes and have a great week!

Feb 232009
 

lemon_bars

These lemon bars have the right balance of tart and sweet. They are always a hit at bake sales and fundraising events.

Ingredients

½ cup of softened butter (1 stick),
1 cup and 2 tablespoon flour, divided
½ cup powdered sugar, plus extra for garnish
1 cup granulated sugar
½ teaspoon baking powder
5 tablespoon fresh lemon juice (2 or 3 lemons)
2 eggs, slightly beaten
1 tablespoon lemon zest

Method:

Preheat the oven to 350 degrees. In a medium bowl, combined the butter with 1 cup of flour and the powdered sugar, stirring until the mixture forms a ball of dough. Press the dough into an 8-inch pan with your hands. Bake 20 minutes or just until it is lightly golden. Remove and cool the pan on a wire rack.

While the crust is baking, start making the lemon filling. Whisk together the granulated sugar, baking powder and remaining 2 tablespoon flour. Whisk in the lemon juice and eggs until all the lumps are dissolved. Whisk in the zest. Pour the lemon mixture into the pan over the baked crust. Bake again for another 25 to 30 minutes, until slightly brown at the edges. Remove and let it cool on a wire rack.

When cooled, sift powdered sugar on top and cut into bars. They should be stored in the refrigerator and will stay fresh for several days.

Thank you for stopping by Simple Recipes and have a great week!