Showing posts with label nicole richie food. Show all posts
Showing posts with label nicole richie food. Show all posts

Tuesday, October 13, 2015

Nicole's Brussels sprouts with bacon

Nicole Richie gave US magazine the recipe for her fall favourite dish - Brussels sprouts with bacon.
Ingredients:
2 tbsp cold-pressed extra-virgin olive oil
2 tbsp unsalted butter
1 1/2 lbs brussels sprouts, trimmed and halved
1 tsp sea salt, plus more as desired
Freshly ground pepper, as desired
4 oz uncooked bacon, chopped
1 large shallot, finely diced
1 clove garlic, minced
4-6 large pitted dates, chopped
2 tbsp balsamic vinegar
1/2 cup chicken stock
Directions:
1. Heat a large sauté pan over medium-high heat. Add the olive oil and butter. When the butter is melted, add the brussels sprouts, cut side down, and season with 1 teaspoon sea salt and a few grinds of pepper. Allow sprouts to brown for 2 to 3 minutes. Flip sprouts and cook for 2 more minutes.
2. Reduce heat to medium. Cook for 3 to 4 more minutes, until sprouts start to crisp.
3. Add bacon to pan and cook for 3 to 4 minutes or until crisp. Stir in the shallot, garlic, and dates and cook for 1 minute or until the shallot is translucent.
4. Add balsamic vinegar to deglaze pan. Add chicken stock and reduce to a glaze. Add sea salt and pepper to taste. Serve immediately.

Friday, November 15, 2013

Nicole's gluten-free gingerbread cookies

Nicole Richie gave Joss & Main the recipe for her favourite treat during the holidays - homemade gluten-free gingerbread cookies.
Ingredients:
2 1/2 cups gluten-free baking flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon each ginger and cinnamon
1 cup molasses
1/2 cup solid shortening
Instructions:
In a large bowl, combine flour, baking soda, salt, and spices. Set aside. In a small saucepan over medium-high heat, combine molasses and shortening and bring to a boil. Remove from heat and cool to room temperature.
Stir the dry ingredients into the cooled molasses/shortening mixture. until a thick dough forms. Cover and refrigerate until completely chilled, at least 2 hours.
Preheat oven to 375 degrees. Turn out dough onto a well-floured surface and roll to about ¼ inch thick. Cut out shapes using cookie cutters, place on cookie sheet, and bake for about 8 minutes. (Bake them slightly less for softer cookies, or slightly longer for crunchy ones.)
This recipe is pretty simple, I have to try it!
source