CharlieD
Chef Extraordinaire
I like vegie soup with brussel sprouts, they give such plesent sweet taste yum.
Ohhh now Middie, we're the same people we always were before you knew we ate brussel sproutsmiddie said:you mean you people actually EAT those things ????? *eck*
middie said:you mean you people actually EAT those things ?????
*eck*
Piccolina said:Hi Constance, I really like the pinenut idea, they can be a lot easier to get year round than chestnuts depending on where you live
Hi Constance, I know what you mean, I went from big city Canada to (what I call) the boonies in Ireland (with a little pit stop in between in Dublin). There are zillions of ingredients and pieces of equiptment that you can't get here. In fact I was quite surprised when I saw chesnuts (at a crazy $$) at the tiny local orgnaic store. Pinenuts are very versitile, and great to have on hand, if you ever do get the chance to try a chestnut, they are lovey thoughConstance said:Jessica, I've never even seen a chestnut...in fact, it's just been the last few years that I've been able to find pine nuts here.
There are advantages to living in rural areas though...like watching the deer eating persimmons just a few feet from my kitchen window.
Constance said:That sounds kind of like a reverse cabbage roll, Mish. I'll bet a jar of doctored up Prego would taste good with them...or some Creole rice.
mish said:Constance, that looks DELISH!!! Thank you for posting the pic.
Sprouts from Outer Space
Make a batch of your favorite meatloaf mixture and lovingly wrap those little cruciferous creations (the brussels sprouts) in a cozy blanket of the mixture, not too thick as you mustn't overpower the Brussels Sprouts. Line a baking pan or dish with these little balls of delight. Bake approximately 20 minutes at 350º. Add a squirt of ketchup just minutes before completion or a sauce of your choice. Not much else needed for this meal but a fine roll or breadstick to poke them around with. Enjoy!
P.S. Not TNT