My journey of cooking, gardening, preserving and more
Well, my broccoli sprouts sprouted overnight! This is what they looked like on Saturday (they’re the seeds on the left): And this is what they looked like Sunday morning: I started these on Friday afternoon, so I’m very pleased with the results so far. As …
My husband’s convinced that my recent interest in home sprouting stems from my need to be growing something. He thinks I’m going through summer-garden-withdrawal, which may or may not be true. Whatever the reason, I’m pretty excited to have a go at it. I’ve always …
What? You don’t like Brussels sprouts? How can you not love them?
If the only way you’ve ever had Brussels sprouts is from a frozen package and then boiled to death, I’d like to think you’re in for a treat.
But the reality is, some people just don’t like them. I get that. Cruciferous vegetables are not everyone’s cup of tea. Cauliflower, Kale, Cabbage, Broccoli, Bok Choy, Rapini…am I scaring you yet? I love them all but not everyone does.
But if you’ve not had Brussels sprouts roasted in the oven and caramelized along with olive oil and chunks of fresh garlic, then I hope you’ll try them this way. I even cheat on this one sometimes, in the sense that I buy the already-cleaned, pre-packed fresh sprouts that are easy to just rinse, cut in half and roast. Gasp
Cut me a little break; at times, that’s my only option in this neck of the woods.
Preheat oven to 375.
Take all of the above and toss together in a heavy skillet or oven-safe dish.
Place in oven and roast for 15 minutes. Stir contents and let roast for 5-10 minutes more, or until Brussels sprouts become tender but not mushy and begin to brown and caramelize.
These not only make a great side dish, they also make a nice appetizer.
Also, don’t be afraid to toss with a little lemon zest or Parmesan…or both.
Give this a try and you might actually love them!
I do a lot of canning but Sunday was my first attempt at canning tomatillo salsa. Last year I roasted them and then froze them, but we have such an overload this year that I thought canning them was a longer lasting solution. It came …
I was in my early teens when I first read a recipe for steamed fresh artichokes. At the time, they weren’t nearly as common as they are now; back then, they seemed exotic. I was pleasantly surprised when my mom and I found them at …
This is one of those dishes that I toss together with hardly a thought. It’s so easy and the fresh flavors are stunning – minced garlic, lemon zest, lemon juice, extra-virgin olive oil, fresh parsley.
Garbanzo beans – aka chickpeas – are a great source of fiber, protein and several other nutrients. This is also a great made with cannellini beans instead. The key here is to use good quality beans – if I have to use canned I like Bush’s – and a good quality extra-virgin olive oil.
I don’t truly follow a “recipe” for this, but here’s a basic idea:
Combine everything in a bowl and toss well. Let sit for a 1/2 hour at room temperature before serving.
The key to this recipe is to add more of what you like and less of what you don’t. I love all the ingredients of this dish, so it literally bursts with the fresh garlic, lemon, and parsley.
Another great addition to this salad? Freshly grated Parmesan cheese. Just a bit though – you want to let the fresh flavors really shine.
You can also add a few minced pepper flakes or fresh jalapeno, diced, to add a little kick to it. This is a recipe that you can really play with and customize and make your own.
And, I almost hate to tell you this because it’s sooooo delicious but it’s also really good for you.
If you love bean salads as much as I do, you also need to check out my Bean and Veggie Salad with Cumin and Cider Vinegar Dressing. It’s a favorite in my house.
Enjoy!