Felt pretty good yesterday despite the gloomy weather. Had a handful of cereal as a snack and ran a good 5 miles on the treadmill, home by 7:30. Boyfriend, who has been complaining that our pots/pans were too disorganized surprised me with an organized pots/pans cabinet. It wont last but still: <3. There were also half-hearted efforts at improving the lighting situation in the kitchen but it seems that good lighting remains out of my reach. Photos will continue to be dark.
I decided to have another go at brussel sprouts. My previous attempts have resulted in sprouts that I thought tasted nice but were not appreciated by Boyfriend (review: too crunchy, not savory enough).
I decided to have another go at brussel sprouts. My previous attempts have resulted in sprouts that I thought tasted nice but were not appreciated by Boyfriend (review: too crunchy, not savory enough).
Here's the prep (it took more effort to make this photo-worthy than to actually assemble these ingredients). From the left: garlic powder, lemon-pepper seasoning, sea salt, balsamic vinegar, parmesan/romano grated cheese. The brussel sprouts are in the center.
1. Boil water. Throw in the sprouts whole. Wait 6-8 minutes (less if you LIKE al dente sprouts)
2. Remove from boiling water, cut in half if you have large sprouts. **careful they are HOT**
3. Coat pan with non-stick spray and toss in the sprout halves.
4. Drizzle on balsamic vinegar (enough to have some liquid at the bottom of the pan), sprinkle with sea salt lemon-pepper and garlic powder.
5. Sautee for 5 minutes, stirring occasionally to get the vinegar permeated.
1. Boil water. Throw in the sprouts whole. Wait 6-8 minutes (less if you LIKE al dente sprouts)
2. Remove from boiling water, cut in half if you have large sprouts. **careful they are HOT**
3. Coat pan with non-stick spray and toss in the sprout halves.
4. Drizzle on balsamic vinegar (enough to have some liquid at the bottom of the pan), sprinkle with sea salt lemon-pepper and garlic powder.
5. Sautee for 5 minutes, stirring occasionally to get the vinegar permeated.
I can't stress this enough: use a big enough pan. I did not and it was too crowded, a pain to toss them and in general, a poor cooking technique. They do NOT shrink with cooking so just fill a bowlful for a single serving.
Once out of the pan, a liberal helping of parmesan/romano cheese (but you can really use any grated cheese you want).
I chose to pair these babies with a Blue Moon (get it, Brussels -->Belgium --> Belgian style beer?) that I shared with Boyfriend (so 1/2 of a beer).
Final Vote: I totally thought these were yummy and fit for the General Public but they only recieved lukewarm reviews from Boyfriend. I have a feeling that if I were to slice up some turkey bacon in there, the ratings would have gone up considerably. I'll option the turkey bacon in the Recipes page. Maybe also a drizzle of lemon juice.
Once out of the pan, a liberal helping of parmesan/romano cheese (but you can really use any grated cheese you want).
I chose to pair these babies with a Blue Moon (get it, Brussels -->Belgium --> Belgian style beer?) that I shared with Boyfriend (so 1/2 of a beer).
Final Vote: I totally thought these were yummy and fit for the General Public but they only recieved lukewarm reviews from Boyfriend. I have a feeling that if I were to slice up some turkey bacon in there, the ratings would have gone up considerably. I'll option the turkey bacon in the Recipes page. Maybe also a drizzle of lemon juice.
Obviously, just a bowl of brussel sprouts is not a well-balanced meal. I wound up putting some beef tongue on 2 sticks of celery but didn't take a picture for the obvious reason that beef tongue is not a photogenic meat, nor is it something most people will stock in their refrigerators.
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