Week 4 of Brussels sprouts: Well I decided to include the sprouts in a garden stir fry with the cabbage I harvested. I know they are in the same family, but I never seem to connect them when I eat them. Anyway, I did the stir fry with a fresh rosemary sprig and some parsley. The tastes from all stayed true, and I really enjoyed the sprouts with the rosemary.
So I have learned that there are 3 ways I now like Brussels sprouts: 1. roasted on onions with orange slices and herbs on top--my favorite!! 2. steamed, smashed, mixed with Greek Yogurt, without baking. 3. Stir fried with cabbage, onion, mushrooms, rosemary sprig, chopped spinach, and chopped parsley.
Now I need to learn about their planting season in Florida. I thought it would be the fall garden with broccoli and cabbage. Cabbage was very successful. I'll have to see if February works better. I"m planting some seeds tomorrow.
Week 3 of Brussels Sprouts: This week I tried a recipe over on the big SP recipe message board. They were sharing recipes for , yes, brussels sprouts. So this one mashed cooked brussels sprouts, and mixed in yogurt, black pepper and nutmeg. Then put chestnuts on top. I thought the yogurt might be interesting because the sprouts always seem a little tangy to me. I tasted it when I had everything mixed except the nuts. It was delicious. Then I baked it like the recipe said. I tasted it again and it tasted horrible. VERY tart, puckery. I could have gotten there just adding lemon zest. I don't understand how baking heightened the pucker power. Usually baking mellows everything out.
So, I will eat it again this way without nuts, without baking. And probably toast an Xtreme Wellness spinach tortilla wrap with Jarsberg cheese on the wedges. And did the wedges in the brussels sprouts dip. I'm thinking of putting chopped (AA) pistachios on top, since I don't ever seem to have chestnuts.
Oh, I LOVE brussel sprouts, with lemon juice over them. One of my piano students (a lady) brings me fresh ones as thank yous whenever I do something for her like rearrange my schedual for her week after week. :) She loves them too. Yum!
Oh dear, oh dear - I have missed this thread competely.
I DID try several 'new' or less known veggies last month... like the rutabaga and the brussel sprouts, and fennel.... Considered myself quite daring, really so maybe I was in the right spirit. Ate the sprouts twice, does that count?
I had looked at this one, but the only thing I can think of that I don't like is anchovies and I'm NOT going to eat them!!! LOL. I like nearly everything. Used to not like green peppers, but when my kids were growing up the rule was "If you say I don't like that you get another spoonful" and it included adults. Not fair for separate rules. So I ate green peppers, and guess what, I love them now. :)
Oh, I didn't mean to turn off the filters. When I was a tech coordinator at school, we could "allow" certain words through the filters. We had them set pretty high for elementary school, but some words had to be set manually to allow them through, like shlttake.
I'll be glad to hear about both. I've only used fennel once last November. I'm not sure what Asian mushrooms are, but I tried dried oyster mushrooms, but I couldn't stand the smell reconstituting them to go forward and try to cook them in something. I have a package of shlttake, oyster, and something else mixed right now. And I'm scared to do anything with it.
I don't know if that is typical for oysters, just because they were dried, or if they were spoiled.
This week I had frozen baby brussels sprouts. I steamed the whole bag and put them in the refrigerator. I added them to my salad on Monday. They just kind of disappeared into the flavors of the other ingredients. I couldn't distinguish that strong flavor i have disliked in the past.
I really liked them roasted with the onions and oranges last week. This week, I'd say I could take them or leave them. I wouldn't plan to have steamed brussels sprouts, at least not as leftovers on a salad.
Next I'm trying them as a side dish to some other simple flavors. Like brown rice and carrots.
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