Waiting up for Matt to get home from a long trip yesterday, I jumbled the following together in a saute pan and ate it with a vat of egg noodles
green onion, garlic, 1 carrot, 1 piece celery, green pepper, Brussels sprouts, sour cream, sherry, mozzarella (I know, weird), and 3 mushrooms.
It was odd, but delicious.
Now I have to clean the house, roast a chicken, and bake a pie for company tonight, so who knows what my blogging future will be.
3 comments:
I recently found a technique for "hashed Brussels sprouts" that I quite like. You cut the sprouts in half and then shred them with a sharp knife. Then heat equal parts of butter and olive oil in a pan (see why I like this recipe?) and throw in a crushed garlic clove. If making enough sprouts for 4-5, I would probably use a tablespoon each of butter and olive oil (though you could use less if using a nonstick pan).
When oil is starting to sizzle throw in the sprouts, cover pan and stir occasionally. It's OK if they brown a bit. Salt, pepper and serve. I like this enough that I have made a big plate of it for my dinner on more than one occasion!
Remind me NOT to read your blog first thing in the morning when all I have had is two pieces of cold toast and an equally cold coffee because SOMEONE forgot to turn the heater on. But I do know where to send missus when she says "I don't know what to have"
I know all that God created is good, but there must be a better reason for Lima Beans and Brussel Sprouts.
This is one of the reasons I read here.
I'm gonna make this for supper tonight.
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