My journey of cooking, gardening, preserving and more
Hot cherry pepper seeds proved to be somewhat of a challenge to find until just a couple of years ago. It seems that they’re making a comeback, though. Finally. These little red orbs of fiery deliciousness are well worth the search, in my opinion. Here’s …
Oh yeah. I went there. I can homemade salsa every fall with all of the tomatoes, peppers and cilantro from our garden. This year we had ghost chili peppers, so I thought “what the hell.” I add a mix of jalapenos and ghost chili peppers, …
I have achieved Broccoli Sprouts!
Just to recap, in case you’re just finding me: I started these broccoli sprouts on Friday afternoon. I soaked 3 tablespoons of broccoli seed in a big bowl of water for 6 hours. Then I drained them, rinsed them off, and drained them again.
I rinsed and drained them about every 12 hours on Saturday, Sunday and Monday. They have stayed in their draining tray on my kitchen counter, with a lid on. Tuesday morning I gave them one final rinse, left the lid off and let them see sunlight. Tuesday night when I came home, they had greened up beautifully!
I love broccoli sprouts and, since they’re becoming harder and harder to find, this is very exciting for me. I’m sure you’re all pretty well convinced now that I’m serious need of a life.
Happy sprouting!
I just have to tell you guys that I’m ROCKING this whole growing-my-own-sprouts thing. After rinsing well and then draining well twice each day, this is what my Broccoli Sprouts looked like Monday morning: I was afraid the whole “rinsing/draining” procedure would wear me down …
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 …
Chop the garlic, 1/2 teaspoon of the salt and rosemary together into a rough paste. Place in a small bowl and add 2 tablespoons of olive oil. Set aside.
Preheat oven to 325º
Season both sides of the brisket liberally with salt and pepper.
In a large roasting pan or Dutch oven, heat the remaining olive oil and brown the brisket well on both sides.
Add the veggies around the brisket and then drizzle all of it with your rosemary garlic oil.
Add the red wine, tomatoes, parsley and bay leaves.
Cover the pan and bake for about 4 hours, or until the beef is fork tender and almost falling apart. This can also be done on the stove top, covered tightly on very low heat, or in a crockpot for 8-10 hours.
Be sure and serve this in large bowls so you can add plenty of the sauce. And feel free to customize this by adding potatoes, parsnips, turnips, or any other veggie that you love.
I may not be ready for winter but my taste buds sure are!
If you’ve been following my adventure in growing a ghost chili plant, then you know I’ve been at this for a while. I started our ghost chili plant indoors in February and it has taken this long to achieve one little pepper. The plant is …