Nope, nope, and nope you still won't convince me to eat asparagus. I live on cauliflower, broccoli and even spinach, still trying to talk myself into brussels sprouts, lol.
Brussels sprouts: Cut the nibs off and then cut them in half. Place the cut-side down in a skillet of olive oil and add some garlic. Brown them in the skillet until the cut sides begin to brown. Add some Italian seasoning, and toss until they are soft. Good eating...bon apetit.
You know how we've tossed around the idea of having several geographical meetups when this is all over? Might I suggest that it be a potluck? Apparently we've got some damn good chefs on GAW.
agree with your suggestion completely...and i add a good balsamic to the skillet at the end of cooking...kinda carmelizes them...even the kids love them!
I don't think we have Italian seasoning here in Greece and I don't know what a "skillet" is. But I love sprouts so I'm sure that I can do something similar in a frying pan. But olive oil oxidises easily so it has to be used on a low heat.
Italian seasoning is generally a blend of oregano, basil, thyme, rosemary, and marjoram. Some cooks add other herbs and spices, like sage or garlic powder.
oven roast those little balls of brussels goodness and you'll never look at them the same again. I split them, douse them with olive oil, salt and pepper and roast on high heat [450] until they are browned [with blackened bits] , turning them over once to hit both sides. Even the grandkids eat my brussels sprouts without complaint.
Nice, could eat a bowl of them on my own. At Christmas we do them with crispy bacon and chestnuts (it is difficult to call it a vegetable by that point, but wow are they good).
Nope, nope, and nope you still won't convince me to eat asparagus. I live on cauliflower, broccoli and even spinach, still trying to talk myself into brussels sprouts, lol.
Brussels sprouts: Cut the nibs off and then cut them in half. Place the cut-side down in a skillet of olive oil and add some garlic. Brown them in the skillet until the cut sides begin to brown. Add some Italian seasoning, and toss until they are soft. Good eating...bon apetit.
You know how we've tossed around the idea of having several geographical meetups when this is all over? Might I suggest that it be a potluck? Apparently we've got some damn good chefs on GAW.
50 pedes bring asparagus......
Grapefruit rinds for dessert
I'll bring the peanut butter crackers with horse paste. Goes down smooth!
Pretty sure that everyone will have to have some horse paste just to get in the door.
Count me in on dat!! 🖐
agree with your suggestion completely...and i add a good balsamic to the skillet at the end of cooking...kinda carmelizes them...even the kids love them!
I don't think we have Italian seasoning here in Greece and I don't know what a "skillet" is. But I love sprouts so I'm sure that I can do something similar in a frying pan. But olive oil oxidises easily so it has to be used on a low heat.
A skillet's a frying pan.
Definition of skillet
1 chiefly British : a small kettle or pot usually having three or four often long feet and used for cooking on the hearth
2 : frying pan
https://www.merriam-webster.com/dictionary/skillet
Italian seasoning is generally a blend of oregano, basil, thyme, rosemary, and marjoram. Some cooks add other herbs and spices, like sage or garlic powder.
Balsamic! I always forget about that
That sounds delicious.
Love it!
Baby cabbages
oven roast those little balls of brussels goodness and you'll never look at them the same again. I split them, douse them with olive oil, salt and pepper and roast on high heat [450] until they are browned [with blackened bits] , turning them over once to hit both sides. Even the grandkids eat my brussels sprouts without complaint.
Nice, could eat a bowl of them on my own. At Christmas we do them with crispy bacon and chestnuts (it is difficult to call it a vegetable by that point, but wow are they good).
Now that's a recipe I would LOVE!
Ooooh chestnuts, I have to try that!
I would eat those without complaint too.
Brussels Sprouts, known throughout the UK military as "budgies' heads". Tell your grandchildren this and watch them titter.
Are we going to grandad's? Are we getting budgies' heads?
Grill or broil them both. Don't know what it does to the nutrition, but it sure does taste better!
When I hate a vegetable I put a little bit of it in my ultra sweet smoothies. Nigh undetectable and I’ll still get all the nutrients.
I don’t advise doing this with onions.
A very small amount of sugar greatly improves the flavor and smell of sprouts and cabbage. It reacts with the sulfur.
Unfortunately, I can't eat sugar. Keto diet. Pre-diabetic. (I misspent my youth eating quarter-pound bars of chocolate.)
We're talking a very small pinch here. Not nearly enough to taste. After it binds with the sulfur it won't be sugar any more anyway.
Gymnema Sylvestre.
Sugar destroyer.
Nature's metformin.