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.

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!

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