How to Shave a Brussel Sprout

I've had strep throat for a couple of days and haven't cooked much besides a pot of turkey vegetable soup with Thanksgiving leftovers and a box of mac and cheese (being sick makes me CRAVE comfort foods I ate as a kid). Tonight I was finally feeling well enough to make a real dinner, so I soaked a few chicken drumsticks in buttermilk, breaded them with crushed pretzels, and baked them at high heat for half an hour. Divine oven-fried chicken! But the it was the shredded Brussels sprouts in browned butter that really took the cake.

Shredded Brussels Sprouts with Browned Butter and Garlic

INGREDIENTS
1 lb. Brussels sprouts, shredded with food processor
3 TBS butter
4 cloves garlic, minced

Let the butter slowly brown in a saute pan. Add garlic and sprouts and saute until soft and fragrant. EAT.

Comments

Post a Comment

Popular posts from this blog

CSA Summer

Image
I picked up my first half CSA box today....so exciting! I couldn't wait to get home to check out the contents. This year I ordered an every other week half share from Tree of Life Farms and CSA in Cuba City, WI. Their produce always wows me at the Dubuque Farmer's Market, and this week's box was no different. While I have big plans for the head of green cabbage (I'll be eatin' coleslaw for breakfast) the pound of adorable, sweet carrots, and even the bunch of beets (raw beet salad!), I didn't have any ideas for the turnip greens. I'd never eaten them, let alone cooked them before, so I did some research on the interwebs. I found out that turnip greens are very bitter and incredibly healthy, with more nutrition ounce for ounce than kale! I also learned that the traditional Southern cooking method marries turnip greens, salt pork, and rice and beans. Now that was something I could get behind! So I ran to the grocery store, bought me some bacon, shallots, and...
Read more

Rutabaga-Carrot Hash

Image
So I'm a little obsessed with hash lately. The food, that is. This one was dinner tonight and I amazed myself a bit considering I've never cooked a rutabaga. I dare you to try this recipe! Jeff claims it would be awesome for breakfast. Ingredients: 1 cup raw carrots 1 big rutabaga 2 cloves garlic 2 tbsp pastured butter (or regular butter if you're not a butter snob) 1 tbsp olive oil 1 pound ground chicken sausage (I make my own with ground chicken and Penzey's Italian sausage seasoning) 3 eggs 1/4 milk (I used coconut milk) salt pepper chopped Italian parsley and green onion for garnish Whiz the carrots, rutabaga, and garlic in the food processor until hashbrown-like consistency (shredded but not pureed!). In the meantime heat the olive oil in a large skillet and crumble in the chicken sausage. Scrape the carrot/rutabaga/garlic into another large skillet with a few tablespoons water and cover, steaming for 3-5 minutes. Once the water evaporates, scrape the hash to one s...
Read more

Recipe of the Day: Eggplant and Cauliflower Curry

Image
Recipe adapted from Eating Well 2 tablespoons curry powder 1 teaspoon garam masala 1 teaspoon mustard powder 2 tablespoons olive oil 1 large onion, sliced 2 cloves garlic, minced 3/4 teaspoon salt 1 1-pound organic eggplant, cut into 1-inch chunks 3 cups cauliflower florets 1 15-ounce can diced tomatoes 1 15-ounce can chickpeas, rinsed 1/2 cup water Toast the spices in olive oil for a minute or two. Add onions, eggplant, and cauliflower and saute for a few minutes--until onion is translucent. Dump in drained chick peas, tomatoes, and water. Simmer until tender, 15 to 20 minutes. Add some more hot curry and s&p to taste and serve over brown rice. I used Trader Joe's Brown Rice Medley with black barley and daikon radish seeds. Mmm. Much better than a McRib.
Read more