As an adult, I used to say "no I don't like those", anytime I was asked if I liked Brussels sprouts, or wanted some. But I was answering with the childhood experience voice, and not an adult one. One day an older man in my neighborhood, that I used to stop and chat with, often about his garden, said "you probably only ever had them boiled to death".
I laughed because he was right, I knew them as boiled, mushed, slimy and not good.
Today they are one of my favorites, and nope no boiling happens!
My recipe is simple, I take them, rinse, and peel off any outer yellow, and dry leaves. Then I slice them in half. They are like a cute little mini cabbage. I toss them in a bowl, add olive oil, salt and black cumin seeds, and toss it all together really well.
Then I spread it all out on a flat pan, and put in an oven at 350 degrees.
Then this is one of those things you have to pay attention to, but not in a precise way. As they start to cook, they will brown up, and it's best to stir them around so they can brown up evenly. They caramelize, and they brown, and some leaves may even look blackened. I find it easiest to use a spatula to turn and stir them around. Once they are evenly browned, they are ready to eat!
These are yummy and versatile. You can eat them as is, as a snack or quick bite. Or you can use it as a vegetable side with a meal.
Tonight I was making dinner for just me, so when they were done I opened a pack of these noodles from the pantry fridge and stirred them into the ready Brussels sprouts on the hot pan. I tossed the pan back in the oven, for just a few minutes to heat the noodles. The noodles are soft and ready to eat out of the package, so it only takes a couple of minutes to heat and add the flavor.
Then I gave it all another stir, put half in the fridge for tomorrow or the next day, and the rest in a bowl to enjoy! Yummy dinner, healthy and simple and all in one pan. PLUS I used the same bowl to stir the raw ones, as to store them cooked with the noodles. Nope no washing in between. No reason to, any extra oil or spices will just add to the finished product and there was no meat or such contamination when it was raw.
One pan to cook it all, one bowl to prep and store, I like it simple and easy when I am kitchening!
Have you ever seen, or tried a purple potato?
They have a lower glycemic index than the white potato and are kinda trendy right now, so you can find them in many local stores pretty easily.
These in the video were perfection, and the fingerlings size. Nice and small, easy to cut and use, and yes the deep dark purple all the way through. Some times you will find them and they are purple on the outside only, similar to a red skin potato. The skin is dark but the inside is white.
I used this batch to make a potato salad the other day. And yes it tastes like potato salad.
Also yes the water does turn a beautiful, deep dark purple and no it doesn't stain your sink.
It does change the color of the salad some, and the colder the potato, the less color transfer you have, so if that concerns you chill the boiled potato really well before adding to the mixture.
I snapped a couple of quick pics as I was going, with my cellphone so you could see the results.
If you are interested in learning more about the everyday pan I used, you can see it here. The other Pampered Chef item in those pictures is the White Mix 'N Scrape. I like it a lot because it's light weight, but has strength to stir.
Interesting thing about the Rockcrok pans is they hold heat, so well and so evenly that I had to stop and think for a minute, what is that noise? After I removed the pan from the heat, and drained the water off, I set it on a cool burner to wait it's turn. I was in the middle of something else and needed a minute.
The pan holds the heat so well that I could hear the sizzle of the water that was still in the pan, still boiling and bubbling! There really is a difference in how a good pan heats up and cooks your food.
So no your kitchen doesn't need to convert 100%, but it is good to know what are some smart investment pieces that will make your everyday cooking easier, and more successful with that even heating. Plus helping hold the heat in the food till you are ready to serve it.
I am a Pampered Chef Consultant, and if you are interested in purchasing something, having a party, or a fundraiser, let me know. I do really hope though that you will be interested in the bigger picture of what I am going to be working on. To quote The UN World Food Program ED "the path to peace begins with food, the work begins with food, because nothing else can happen, when everyone is hungry."
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