Tuesday, November 25, 2008

Brussel Sprouts - Recipe

Brussel Sprouts Sweet, Hot and Sour – sauteed for 20 minutes

(Makes a great side dish or topping for couscous, rice or polenta)

2 lbs of brussel sprouts (quartered)
Large onion (diced)
6 garlic cloves
¼ lb of baby carrots (quartered)
Honey, ketchup, mustard – 2 tbs. each
1 tbs. hot sauce
1 bunch of fresh cilantro (diced; add at the last minute of cooking)
¼ cup vegetable oil
Combine oil, onion and garlic in a pan and let brown for 5-7 min. Add carrots to the pan for 5 minutes. Then add brussel sprouts pre-marinated in honey, ketchup, hot sauce and mustard. Enjoy!

Shula Fink is the editor-in-chief of the daily investment newsletter REAL WEALTH RECON. For 2008, the Real Wealth Recon portfolio is outperforming the three major indices by 25%, and the average hedge fund by 8%. For $99 a year, you get a daily market commentary, instant emails for every trade we make, total access to the Real Wealth Recon portfolio, and a weekly review of the major articles published around the world. Join the elite investors who are making money this year, and tell Wall Street: YOU ARE FIRED!

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