Monday, December 10, 2012

I Love You More Today Than Yesterday

These bunless turkey burgers were a necessary evil since we're still off the breads this week. But these brussel sprouts sliced thin, almost julienned then sauteed in a little olive oil with toasted walnuts and a little shot of soy sauce were fantastic! The flavors were so meaty that I could see this over pasta too.

It took me some time to love brussel sprouts. You learn to cook them either rolled in butter or with lots of bacon grease but they really have a bold flavor all their own and don't need all of that. One thing I didn't like was biting into the whole big piece and learned I prefer them quartered or at least halved. And now I use them in lots of different ways, even raw.

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