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www.newsindiatimes.com – that’s all you need to know News India Times January 26, 2018 24 Cuisine By Ellie Krieger R oasting Brussels sprouts until they are deeply browned and their outer leaves have crisped is one of the most enticing ways to cook them. The method has turned around countless Brussels sprout naysayers, including my husband, who gobbles them up prepared this way but cannot stand them steamed. The accompanying recipe builds on that trusty basic, adding easy flourish and fla- vors that accentuate and complement the vegetable. After roasting the sprouts, which were simply drizzled with olive oil and sprinkled with salt, you toss them with toasted sunflower seeds to highlight the vegetable's nutty undertone. Then you add diced fresh apple, which adds contrasting sweet freshness and color. A vinaigrette made with apple cider vinegar, grainy mustard and a touch of honey ties the elements together and lends a bright punch to the sprouts' earthiness. It's such an effortless, healthful side dish, yet it yields a multitude of pleasure. Serve alongside roasted meat or poultry, or atop a smear of hummus. Krieger is a registered dietitian, nutri- tionist and author who hosts public televi- sion's "Ellie's Real Good Food." She blogs and offers a weekly newsletter at www.elliekrieger.com . ROASTED BRUSSELS SPROUTSWITH APPLE AND SUNFLOWER SEEDS 4 servings From nutritionist and cookbook author Ellie Krieger. INGREDIENTS 1 pound Brussels sprouts, trimmed • and halved lengthwise 2 tablespoons olive oil • 1/4 teaspoon kosher salt • 2 tablespoons hulled, unsalted sun- • flower seeds 1 1/2 teaspoons apple cider vinegar • 1 teaspoon whole-grain mustard • 1/2 teaspoon honey • 1/3 cup diced red apple (1/4-inch • pieces; unpeeled) STEPS Preheat the oven to 375 degrees. Place the Brussels sprouts on a rimmed baking sheet, and then toss them with 1 table- spoon of the oil and the salt. Roast (middle rack) for 30 to 40 minutes, until they are deep golden brown, crisp on the outside and tender on the inside. Meanwhile, place the sunflower seeds on a small baking sheet, place in the oven (lower rack) and toast for 6 to 8 minutes, until fragrant. Let cool. Whisk together the remaining table- spoon of oil, the vinegar, mustard and honey in a liquid measuring cup, to form an emulsified vinaigrette. Once the Brussels sprouts are done, transfer them to a serving bowl. Toss with the apple, sunflower seeds and dressing; serve right away. Nutrition | Per serving: 140 calories, 5 g protein, 13 g carbohydrates, 9 g fat, 2 g sat- urated fat, 0 mg cholesterol, 105 mg sodi- um, 5 g dietary fiber, 4 g sugar -S PECIAL TO T HE W ASHINGTON P OST Brussels Sprouts Can Be The Apple Of Picky Eater's Eye By Bonnie S. Benwick hicken drumsticks are often relegated to kids' meals, perhaps a notch up from chicken tenders. This is a surprisingly winning and simple prepa- ration - and a nice change from your typical teriyaki marinade - upgraded for easier eating by trimming. Why trim the drumstick ends? Because doing so makes them easy and neat to pick up and eat. As the chicken legs roast, the tendons that are no longer attached to the ends will retract. You can cover the exposed bones with alu- minum foil, avoiding sticky fingers. Keep this recipe in mind as a meaty snack for watching football playoffs. 4 SERVINGS MAKE AHEAD-- The chicken needs to marinate for at least 1 hour, or up to overnight. Use a sharp chef's knife or cleaver to cut off the end (ankle) of each drumstick. Discard them. (This step is optional.) Place the drumsticks in a gallon-size zip-top bag, along with the cranberry sauce or relish, maple syrup, oil, a four- fingered pinch each of the salt and pepper, and the sage. Seal and massage through the bag to coat evenly. Lay the bag in a glass or ceramic baking dish that's large enough to hold the drumsticks in a single layer. Let sit for 1 hour at room temperature, turning the bag over a few times, or refrigerate up to overnight. Preheat the oven to 375 degrees. Open and pour the contents of the bag into the baking dish, arranging the drumsticks in a single layer. Turn to coat with all the sauce you can extract from the bag. Roast (top rack) for about 45 minutes, until the chicken is golden brown and cooked through, using tongs to turn the drumsticks about halfway through the oven time. Serve warm. INGREDIENTS 1 teaspoon dried sage (may substitute 1 to 2 table- • spoons finely chopped fresh sage) Freshly ground black pepper • Kosher salt • 2 tablespoons extra-virgin olive oil • 2 tablespoons good-quality maple syrup • 4 tablespoons cranberry sauce or relish • 2 pounds chicken drumsticks (lower leg only) • NUTRITIONAL ANALYSIS - Per drumstick: 270 calories, 24 g protein, 7 g carbohydrates, 16 g fat, 4 g saturated fat, 120 mg cholesterol, 180 mg sodium, 0 g dietary fiber, 6 g sugar SOURCE: Adapted from "Harvest: 180 Recipes Through the Seasons," curated by Emilie Guelpa (Hardie Grant, 2017). -T HE W ASHINGTON P OST Chicken Legs Destined To Be A Runaway Hit Roasted Brussels Sprouts with Apple and Sunflower Seeds. C Goran Kosanovic forTheWashington Post ByMaura Judkis O nions might be the most metaphor- ic of all ingredients. They can be sweet or spicy, and they contain layers. And most poetic of all, they bring tears to our eyes. As the poet Pablo Neruda wrote in "Ode to the Onion:" You make us cry without hurting us. I have praised everything that exists, but to me, onion, you are more beautiful than a bird of dazzling feathers. . . . In her poem, "Monologue for an Onion," Suji Kwock Kim wrote: I don't mean to make you cry. I mean nothing, but this has not kept you From peeling away my body, layer by layer, The tears clouding your eyes as the table fills With husks, cut flesh, all the debris of pursuit. Poor deluded human: you seek my heart. It's an Internet meme to say that you're cutting onions when some wistful or sad piece of content makes you cry. It was memorably captured in "Not Crying," a song on the HBO comedy "Flight of the Conchords" about the lengths men will go to hide their emotions. (Lyrics: "These aren't tears of sadness because you're leav- ing me / I've just been cutting onions, / I'mmaking a lasagna - for one.") It doesn't have to be this way. Enter Sunions. These onions (pronounced like their cousins, Funyuns) will not make you cry. No, really. We chopped up a whole bunch of them, and it was like standing in a room with a slightly onion-scented breeze. No burning, no stinging, no tears. Why do onions make us cry? It's a defense mechanism against critters - or humans - who want to eat them. Onions release a chemical irritant called syn- propanethial-S-oxide that triggers a burn- ing sensation in our eyes. If you're an anti-GMO-er about to tee up an objection, know that Sunions are not genetically modified, according to Bayer Crop Science, which developed them. Instead, they're the result of crossbreeding less-pungent onions to develop a variety that is sweet and mild, with the tear-caus- ing, volatile compounds found in other onions decreasing over time. According to the company's news release, breeders have been working on developing Sunions for three decades, and they are "certified tear- less through testing by the Bayer Sensory Lab and Ohio State University Sensory Evaluation Center." They're grown in Nevada andWashington, and their season lasts from November through April, depending on supply. They're very sweet - sweet enough that you could sit there and eat them like pop- corn, if you were inclined to do such a strange thing. Heartburn sufferers might enjoy them. They barely have any odor from afar - you have to stick your face right next to a pile of freshly diced Sunions to smell that familiar onion smell. They don't have a strong aftertaste, either - we went straight from the onion taste-test into sampling a piece of cake, and it wasn't weird. But their mild flavor carries over to the dishes you cook with them. One of our editors said they were almost flavorless. We caramelized them, and the results were a little mushier and milder than what you'd expect from tradi- tional onions. So if you hate cutting onions - if you've tried all the tricks, like wearing goggles or cutting them under running water or a vent - Sunions can dry your tears. Unless you're a poet, that is. -S PECIAL TO T HE W ASHINGTON P OST These New Onions Won't Make You Cry Maple and Cranberry Drumsticks are easy to make and fun to eat. Renee CometforTheWashington Post

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