Holiday Heroes: Real recipes from Real Services
I promise this will not be a food blog with a long story before the recipe. However, if you want to be entertained and learn about an organization that helps people stay independent, by delivering nutritious meals, watch Cooking with the Chief Chef.
Real Services provides hundreds of meals a week through Meals-on-Wheels of St. Joseph County and the city of Elkhart. These are not TV dinners; they are nutritious meals – cooked in their kitchen – and delivered by volunteers to homebound individuals.
Right now, there is great need for volunteers to deliver meals. If you have one or two hours a week, or month, you could be a big help to many people.
If you are entertained, inspired by this Holiday Heroes segment or use this recipe, please consider giving or volunteering with REAL Services - Supporting Independence for Life
Crispy Soy Ginger Brussel Sprouts
Soy ginger glaze ingredients
- 1/2 cup brown sugar
- 3/4 cup white granulated sugar
- 3/4 cup reduced sodium soy sauce
- 1 tablespoon minced fresh ginger
- Brussel Sprouts
- 32 ounces Brussels Sprouts
- 4 tablespoons olive oil
- 1/2 cup French's crispy fried onions
Soy Ginger Glaze
This is best made the day before, or at least several hours before, the sauce will thicken as it cools.
In a small saucepan combine brown sugar, white granulated sugar and soy sauce. Heat until sugars are dissolved. Then add in ginger, give it a stir or two, and remove from the heat.
This must cool completely or the sauce will not thicken. Store sauce in an air tight container, this will make a lot of sauce, it can be stored for up to 1 month.
Roasted Brussels Sprouts
Preheat oven to 400 degrees.
Wash and cut the Brussels sprouts in half, pull off any yellowed leaves. Mix them in a bowl with the olive oil.
Place the Brussels sprouts on a rimmed sheet pan and roast for 20 to 25 minutes. Shake the pan halfway through to brown the sprouts evenly.
When ready to serve, portion some of the Brussels sprouts onto a plate, drizzle the soy ginger glaze, and then sprinkle on some of the crispy fried onions on top.
Calories: 258kcal | Carbohydrates: 46g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Sodium: 1361mg | Potassium: 539mg | Fiber: 5g | Sugar: 35g | Vitamin A: 855IU | Vitamin C: 97mg | Calcium: 66mg | Iron: 3mg
Optional version of Roasted Brussels Sprouts
Clean the Brussels Sprout as normal. Combine ½ cup low sodium soy sauce, 2 tablespoons of Olive Oil and ½ Balsamic Vinegar. Roast Brussels Sprouts 12-15 minutes at 400 degrees. Toss with dressing place back into oven and roast until desired doneness or approximately 5 minutes. Top with crispy onions while serving.
Mixed Green Side Salad:
- Mixed Greens
- Mandarin Oranges
- Raspberry Dressing
- Raspberry Vinaigrette
Raspberry Vinaigrette is a fruity and naturally sweet vinaigrette recipe. It's great for spring and summer and adds a bright pop of raspberry flavor to any salad recipe.
PREP TIME: 5 mins
TOTAL TIME: 5 mins
SERVINGS: 12 servings
- 1 1/2 cups raspberries fresh or frozen
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1 tsp Dijon mustard
- 1/4 tsp salt
- pepper to taste
Add all ingredients to a food processor and blend for 30 seconds.
You can store this raspberry vinaigrette for up to a week in the fridge.