I know what you’re thinking:
#2: I didn’t know it was brussel”S” sprouts. Well, according the Wiki, it is. And we all know that info from there is 100% reliable. Anyone know for sure? I’ve seen it on the web both ways.
But seriously, my friends, I, Kayla, am a vegetarian. I am also a recovering picky eater. There was a time when all I would ever order in a restaurant was chicken fingers and fries. No plum sauce (gross), just a bucket of ketchup. Since my move towards a mostly vegetarian (still eat fish, seafood, and eggs a couple of times a month), I have been opened to a whole new world of culinary delights. I hated eggs, beans, most veggies, tofu, 90% of sauces or dressings etc etc etc. But when you cut out a whole food group, you are forced to adopt new habits or die of boredom, or worse, carb overload. My first year of vegetarianism I ate carbs to fill me up and cheese or nuts for protein. And felt terrible. I had blood work done after being veg for nearly a year and was found to be low in iron, B12, and almost everything that is found to be lacking in a vegetarians diet if they’re not careful. Which just sucks to hear when everyone around you is saying, “How can you possibly be getting all your nutrients as a veg?”. Well, I needed to prove them wrong.
Over time I have developed a love of all things VEG! Beans, legumes, spinach, kale (new one!), tomatoes (which I hated before), new fruits, berries, tofu, eggs, and even some seafood I’d never tried. It’s so exciting to go to a restaurant and have more options than ever before. Bet you never thought you’d hear a vegetarian say they have MORE options at a restaurant! But the one thing that still holds me back, is my lack of knowledge when it comes to cooking some of these new finds.
Introducing… the Vegetable of the Week! A friend in my cast here in Calgary gave me the idea. I want to try a new (or new ish) veggie that I’ve never cooked (or sucked at cooking in the past) and learn how to do it right! There are so many crazy veggies that one normally would just walk right on by in the grocery store and not even think twice. I’m going to find those veggies, cook ’em up, and love them. I hope. Still a little scared of some of those greens.. collards, mustard .. I don’t know.
This week, I’m trying Brussels Sprouts. Never had them before, always thought they looked like little green brains, why bother? ‘Till Now!
(just asked some friends at work how they cook them and searched the net a little for an easy starter recipe)
-handful of brussels sprouts
-salt and peppa
I trimmed the very bottom of the little stem part and washed them up good. I boiled them for about 5 minutes just to soften them up. Then haphazardly chopped the garlic and onions, threw the parboiled sprouts in an oven safe dish along side the garlic and onions, coated in about 2 tbsp. of olive oil, salt, pepper, and into a 400 degree oven for 15 minutes or until soft on the inside and golden brown on the outside.
I will say, I used too much oil. And now I understand why so many recipes I came across had bacon in them. It’s not the most flavorful of greens. The garlic and onion definitely helped. Maybe using them in a stirfry with a spicy asian sauce would help. I like things spicy. But overall, I like them. They are not gross. They are antioxidant rich, vitamin C filled, tiny green brains. Which I will enjoy on a regular basis from now on!