Brussel Sprouts

On Thu 10 Feb 2005 05:28:31a, SequoiaGiganti wrote in rec.food.cooking:

Quoted message said:

Hi again, how are you all doing?

In the attempt to eating more healthy less starchy stables I am trying
to replace starch stables such as potatoes with greens such as brussel
sprouts (he, the look on the farmers' faces when I say I want a big bag
of them, when they are used to people only buying a couple of
handfulls). I prepare mine like this: steam 5-10 minutes and sautee in
salt and butter. I'm getting tired of this delicious method, though.
I'm looking for inspiration for other ways to prepare them.

Slice in half. Toss in olive oil, herbs, Kosher salt, and crack pepper.
Roast until lightly browned.

Wayne

"SequoiaGiganti" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Hi again, how are you all doing?

In the attempt to eating more healthy less starchy stables I am trying
to replace starch stables such as potatoes with greens such as brussel
sprouts (he, the look on the farmers' faces when I say I want a big bag
of them, when they are used to people only buying a couple of
handfulls). I prepare mine like this: steam 5-10 minutes and sautee in
salt and butter. I'm getting tired of this delicious method, though.
I'm looking for inspiration for other ways to prepare them.

Clean and slice in half. Steam with a little beer in a covered pan. Uncover
and let the brussel sprouts brown in the pan, stirring to brown evenly.
Remove from heat, toss with carraway seeds, salt, and a little lemon juice.

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Thu 10 Feb 2005 05:28:31a, SequoiaGiganti wrote in rec.food.cooking:

Quoted message said:

Hi again, how are you all doing?

In the attempt to eating more healthy less starchy stables I am trying
to replace starch stables such as potatoes with greens such as brussel
sprouts (he, the look on the farmers' faces when I say I want a big bag
of them, when they are used to people only buying a couple of
handfulls). I prepare mine like this: steam 5-10 minutes and sautee in
salt and butter. I'm getting tired of this delicious method, though.
I'm looking for inspiration for other ways to prepare them.

Slice in half. Toss in olive oil, herbs, Kosher salt, and crack pepper.
Roast until lightly browned.

Wayne

=================

Wwaaayyyynnnneeeee.... you *forgot* the garlic!!! Rosemary and garlic are
AMAZING on brussel sprouts! Another way we like them are with onion, fresh
lemon juice with a little bit of lemon zest and fresh dill weed!

Cyndi

On 10 Feb 2005 04:28:31 -0800, SequoiaGiganti quoth:

Quoted message said:

I prepare mine like this: steam 5-10 minutes and sautee in
salt and butter. I'm getting tired of this delicious method, though.
I'm looking for inspiration for other ways to prepare them.

Why saute? And in butter?? The less preparation they get, the crisper
they'll be and the better they'll taste. Heh, just steam a little and
sprinkle on some olive oil, balsamic vinegar and/or pepper. Steam some
broccoli or carrot spears as well. Anything more than that and you
have to wait too long to eat them. 🙂

bkr

Beaker said:

On 10 Feb 2005 04:28:31 -0800, SequoiaGiganti quoth:

Quoted message said:

I prepare mine like this: steam 5-10 minutes and sautee in
salt and butter. I'm getting tired of this delicious method, though.
I'm looking for inspiration for other ways to prepare them.

Why saute? And in butter?? The less preparation they get, the crisper
they'll be and the better they'll taste. Heh, just steam a little and
sprinkle on some olive oil, balsamic vinegar and/or pepper. Steam some
broccoli or carrot spears as well. Anything more than that and you
have to wait too long to eat them. 🙂

bkr

Yup, the vinegar is a nice change. You can have white, balsamic, cider,
malt, etc .... whatever ya like.

--
Steve

Every job is a self-portrait of the person who did it.
Autograph your work with excellence.

"SequoiaGiganti" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Hi again, how are you all doing?

In the attempt to eating more healthy less starchy stables I am trying
to replace starch stables such as potatoes with greens such as brussel
sprouts (he, the look on the farmers' faces when I say I want a big bag
of them, when they are used to people only buying a couple of
handfulls). I prepare mine like this: steam 5-10 minutes and sautee in
salt and butter. I'm getting tired of this delicious method, though.
I'm looking for inspiration for other ways to prepare them.

Cut in half and steam till crisp

(blanch and shock the whole bag.)

Reheat or sauté in:

Burnt butter
or

Butter/olive oil and lemon juice

They are also nice cut into quarters and tossed in a salad dressing and
served on top, of a salad.

Dimitri

Dimitri

SequoiaGiganti said:

Hi again, how are you all doing?

In the attempt to eating more healthy less starchy stables I am trying
to replace starch stables such as potatoes with greens such as brussel
sprouts (he, the look on the farmers' faces when I say I want a big
bag of them, when they are used to people only buying a couple of
handfulls). I prepare mine like this: steam 5-10 minutes and sautee in
salt and butter. I'm getting tired of this delicious method, though.
I'm looking for inspiration for other ways to prepare them.

Not exactly "low fat" but they are great when cut in half, very lightly
steamed, placed in a small baking dish. Pour a medium white sauce over the
top, sprinkle with seasoned bread crumbs and bake about 30-35 minutes. You
could also sprinkle over some grated Parmesan with the bread crumbs.

Jill

jmcquown said:

SequoiaGiganti said:

Hi again, how are you all doing?

In the attempt to eating more healthy less starchy stables I am trying
to replace starch stables such as potatoes with greens such as brussel
sprouts (he, the look on the farmers' faces when I say I want a big
bag of them, when they are used to people only buying a couple of
handfulls). I prepare mine like this: steam 5-10 minutes and sautee in
salt and butter. I'm getting tired of this delicious method, though.
I'm looking for inspiration for other ways to prepare them.

Not exactly "low fat" but they are great when cut in half, very lightly
steamed, placed in a small baking dish. Pour a medium white sauce over the
top, sprinkle with seasoned bread crumbs and bake about 30-35 minutes. You
could also sprinkle over some grated Parmesan with the bread crumbs.

Eating brussel sprouts is not healthy. (35 calories in 100g? come on!) It
is merely a device to fool your
body into believing that you've been fed (an appetite suppressant, in
other words).

Lena

If you have one of those ceramic garlic/potato/chestnut roasters, put
the brussels sprouts in it; spray on some olive oil, S/P, and sprinkle
on some of your favorite herb. (or 2nd favorite herb.)

Cover and roast until done to the way you like your veggies.

Pierre

In article <[email hidden]>,

jmcquown said:

SequoiaGiganti said:

Hi again, how are you all doing?

In the attempt to eating more healthy less starchy stables I am trying
to replace starch stables such as potatoes with greens such as brussel
sprouts (he, the look on the farmers' faces when I say I want a big
bag of them, when they are used to people only buying a couple of
handfulls). I prepare mine like this: steam 5-10 minutes and sautee in
salt and butter. I'm getting tired of this delicious method, though.
I'm looking for inspiration for other ways to prepare them.

Not exactly "low fat" but they are great when cut in half, very lightly
steamed, placed in a small baking dish. Pour a medium white sauce over the
top, sprinkle with seasoned bread crumbs and bake about 30-35 minutes. You
could also sprinkle over some grated Parmesan with the bread crumbs.

Jill

Try roasting them. Cut in half. Toss with a little olive oil and salt
and roast at 450 until edges are golden.

marcella

On 10 Feb 2005 04:28:31 -0800, "SequoiaGiganti" <[email hidden]>

Quoted message said:

Hi again, how are you all doing?

In the attempt to eating more healthy less starchy stables I am trying
to replace starch stables such as potatoes with greens such as brussel
sprouts (he, the look on the farmers' faces when I say I want a big bag
of them, when they are used to people only buying a couple of
handfulls). I prepare mine like this: steam 5-10 minutes and sautee in
salt and butter. I'm getting tired of this delicious method, though.
I'm looking for inspiration for other ways to prepare them.

I toss trimmed B sprouts with olive oil and Dijon mustard and roast
them in a 375F oven till they're somewhat browned on the outside and
lightly done on the inside.

You can also grill them if you have a grill topper.

modom

"Dallas is a rich man with a death wish in his eyes."
-- Jimmie Dale Gilmore

On 10 Feb 2005 04:28:31 -0800, "SequoiaGiganti" <[email hidden]>

Quoted message said:

Hi again, how are you all doing?

In the attempt to eating more healthy less starchy stables I am trying
to replace starch stables such as potatoes with greens such as brussel
sprouts (he, the look on the farmers' faces when I say I want a big bag
of them, when they are used to people only buying a couple of
handfulls). I prepare mine like this: steam 5-10 minutes and sautee in
salt and butter. I'm getting tired of this delicious method, though.
I'm looking for inspiration for other ways to prepare them.

Pan roasted with smoked bacon. Bad Bad Bad YUMMY

Rodney Myrvaagnes Opinionated old geezer

Brutal dictators are routinely reelected by 90+%
margins. Only in a truly advanced democracy can
one win an election by a negative 600,000 votes.

On Thu 10 Feb 2005 06:39:54a, Rick & Cyndi wrote in rec.food.cooking:

Quoted message said:

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Thu 10 Feb 2005 05:28:31a, SequoiaGiganti wrote in rec.food.cooking:

Quoted message said:

Hi again, how are you all doing?

In the attempt to eating more healthy less starchy stables I am trying
to replace starch stables such as potatoes with greens such as brussel
sprouts (he, the look on the farmers' faces when I say I want a big
bag of them, when they are used to people only buying a couple of
handfulls). I prepare mine like this: steam 5-10 minutes and sautee in
salt and butter. I'm getting tired of this delicious method, though.
I'm looking for inspiration for other ways to prepare them.

Slice in half. Toss in olive oil, herbs, Kosher salt, and crack
pepper. Roast until lightly browned.

Wayne

=================

Wwaaayyyynnnneeeee.... you *forgot* the garlic!!! Rosemary and garlic
are AMAZING on brussel sprouts! Another way we like them are with
onion, fresh lemon juice with a little bit of lemon zest and fresh dill
weed!

Cyndi

Yep, I did forget, but I always use it.

Wayne

On Thu 10 Feb 2005 07:32:39a, Dog3 wrote in rec.food.cooking:

Quoted message said:

"Rick & Cyndi" <[email hidden]> wrote in
news:KuJOd.19102$wc.18898@trnddc07:

Quoted message said:

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Thu 10 Feb 2005 05:28:31a, SequoiaGiganti wrote in
rec.food.cooking:

> Hi again, how are you all doing?
>
> In the attempt to eating more healthy less starchy stables I am
> trying to replace starch stables such as potatoes with greens such
> as brussel sprouts (he, the look on the farmers' faces when I say I
> want a big bag of them, when they are used to people only buying a
> couple of handfulls). I prepare mine like this: steam 5-10 minutes
> and sautee in salt and butter. I'm getting tired of this delicious
> method, though. I'm looking for inspiration for other ways to
> prepare them.

Slice in half. Toss in olive oil, herbs, Kosher salt, and crack
pepper. Roast until lightly browned.

Wayne

=================

Wwaaayyyynnnneeeee.... you *forgot* the garlic!!! Rosemary and garlic
are AMAZING on brussel sprouts! Another way we like them are with
onion, fresh lemon juice with a little bit of lemon zest and fresh
dill weed!

Cyndi

Thanks Cyndi. I was just about to give Wayne hell over the garlic 😉

Michael

LOL, can't live without garlic!

Wayne

staples not stables

Sylvia Rocha said:

staples not stables

Great. We have yet another poster who not only can't quote part of what
she's replying to so anyone has a reference, she doesn't even reply to the
original poster who typed "stables". So, typo/spelling police as well.
(HUGE SIGH)

Jill

"Lena B Katz" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

jmcquown said:

SequoiaGiganti said:

Hi again, how are you all doing?

In the attempt to eating more healthy less starchy stables I am trying
to replace starch stables such as potatoes with greens such as brussel
sprouts (he, the look on the farmers' faces when I say I want a big
bag of them, when they are used to people only buying a couple of
handfulls). I prepare mine like this: steam 5-10 minutes and sautee in
salt and butter. I'm getting tired of this delicious method, though.
I'm looking for inspiration for other ways to prepare them.

Not exactly "low fat" but they are great when cut in half, very lightly
steamed, placed in a small baking dish. Pour a medium white sauce over
the
top, sprinkle with seasoned bread crumbs and bake about 30-35 minutes.
You
could also sprinkle over some grated Parmesan with the bread crumbs.

Eating brussel sprouts is not healthy. (35 calories in 100g? come on!) It
is merely a device to fool your body into believing that you've been fed
(an appetite suppressant, in other words).

Eating brussel sprouts IS healthy. They're high in indoles (the same cancer
fighting compount found in other cruciferous vegetables like cauliflower and
broccoli) and vitamin C. They are also good sources of potassium, folate,
vitamin K, and beta-carotine. One cup of cooked brussel sprouts contains: 61
calories (31% of the calories come from protein), 0.8g total fat (0.4g
saturated fat), 4.1 g fiber, 4 g protein, 14 carbs, and 0 cholesterol.

"SequoiaGiganti" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Hi again, how are you all doing?

In the attempt to eating more healthy less starchy stables I am trying
to replace starch stables such as potatoes with greens such as brussel
sprouts (he, the look on the farmers' faces when I say I want a big bag
of them, when they are used to people only buying a couple of
handfulls). I prepare mine like this: steam 5-10 minutes and sautee in
salt and butter. I'm getting tired of this delicious method, though.
I'm looking for inspiration for other ways to prepare them.

* Exported from MasterCook *

Vegetables: Brussels Sprouts Braised With Vinegar & Dill

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds Brussel Sprouts
1/4 cup chopped freseh dill
2 tablespoons wine vinegar
fresh ground black peper

Trim sprouts. In a large pot of boiling water, cook sprouts about 8 minutes
or until barely tender.
Drain, refresh under cold running water and drain agin.

In well-greased 13x9 inch casserole, combine sprouts, dill, vinegar and salt
& pepper to taste; mix well.

Bake, covered in 350deg oven for 10 minutes. Uncover and bake 5 minutes
more.

"SequoiaGiganti" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Hi again, how are you all doing?

In the attempt to eating more healthy less starchy stables I am trying
to replace starch stables such as potatoes with greens such as brussel
sprouts (he, the look on the farmers' faces when I say I want a big bag
of them, when they are used to people only buying a couple of
handfulls). I prepare mine like this: steam 5-10 minutes and sautee in
salt and butter. I'm getting tired of this delicious method, though.
I'm looking for inspiration for other ways to prepare them.

* Exported from MasterCook *

Vegetables: Brussels Sprouts And Onions With Dill

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 tblsp oil
6 small white onions, about 1 inch in diameter --
peeled & quartered
12 Brussels sprouts, trimmed -- quartered lengthwise
1/4 cup water
1 teaspoon sugar
1 teaspoon minced fresh dill & 2 sprigs for garnish

In a heavy 10 inch skillet, heat oil over moderately high heat until hot but
not smoking and saute onions and Brussel sprouts, stirring until onions
begin to turn golden, about 1 1/2 minutes.

Add water, sugar and salt & pepper to taste and cook, covered, over
moderately low heat until veggies are just tender, about 3 minutes. If any
liquid remains, boil mixture until nearly all liquid is evaporated and stir
in minced dill.

Garnish with dill sprigs.

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