Search / 40 posts tagged brussels sprouts

Tonight's Menugrilled skirt steaksweet potato friescaramelized Brussels sprouts w/lemonWe had a bit of a late dinner tonight -- my parents brought the kids back from a sleepover after filling them with junk, so they weren't all that hungry at our usual dinnertime, and DH and I had had a late lunch

I had a weekday off last week which gave me the perfect opportunity to cook Jim a nice dinner. I had no particular meal in mind and would just wing it based on what looked good in the market and what looked good was veal. And the first thing that popped in my head was veal piccata, one of Jim's favorites.

Admit it, when was the last time you ate Brussels sprouts? I was indulged in these beautiful cabbage buds (to me!) one year back when I saw at some one's blog and thought of giving it a try. Though I was skeptical initially, but started to cook with Brussels sprouts quiet often and now it has become one of our family favorites.

I felt so overwhelmed on Saturday. Between freelance assignments with looming deadlines, my ever-growing to-do list, longing for a little bit of a break, and not being able to accomplish much lately, it just all kind of “hit the fan.” I sat down and wrote a blog entry, mentioning at the end that my husband would be in Baltimore all week for a business trip.

July 27, 2008 · Filed under sprouts Tagged brussel sprouts, caramelized brussels sprouts, caramelized onion, kidney beans, recipe Although this may not be the most photogenic or time efficient dish, it is quite a tasty one!

Brussels sprouts, those dear little baby cabbages, members of the Brassicaceae/Cruciferae family of plants, are among the healthiest produce on the planet, rich in fiber, folates and phytochemicals, among other nutrients . Unfortunately, they are also known as one of the most sulphurous vegetables (read: stinky).

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Here is a tid-bit of information for you loyal readers... I once almost became a Chef! Did a whole lot of courses, well one course with a whole lot of components to it, and almost landed an apprenticeship. Instead I came to Indonesia, and as they say, the rest is history! Today we are cooking Brussels Sprouts and Saffron Risotto.

I like Brussels sprouts. There. I said it. I don't know why they get such a bad rap. They are tasty, look funky, and add green to your meal. Even if you don't like them you really should try this tasty recipe. INGREDIENTS- 15 Brussels sprouts, trimmed and halved- 2 tbsp margarine- 2 tsp Dijon mustard- 1 tbsp maple syrup METHOD1.

Failures & growth in the garden July 8, 2008 by cheaplikeme Last week we were away on vacation. Seven days is a long time to abandon one’s garden in mid-summer, especially in Colorado, where it’s nothing extraordinary for the days to reach into the 90s F, the nights to drop to 55, and rain to be as absent as a child at chore time.