As requested, from Thanksgiving:
(Sorry if the amounts seem vague; I'm used to cooking "by estimate." I suggest tasting as you go....)
One pound brussel sprouts, washed and trimmed, cut in half.
2 tsp. sugar
1 tsp. salt
1 to 2 cloves garlic, finely chopped (or equivalent amount garlic
2 Tablespoons olive oil
1/2 tsp. freshly ground black pepper
1/2 tsp. hot cayenne powder
2 tsp. tumeric
1 Tablespoon cumin powder
1 Tablespoon grated fresh ginger
juice of one lime
a small handful fresh cilantro, washed and chopped.
1 cup water
Saute brussel sprouts in olive oil a few minutes. Then add spices, continuing to stir. Add lime and water, and stir occasionally for a few minutes until cooked (I like mine better if they are slightly crunchy; hubby likes them more cooked, and its HIS recipe. Must be the English influence :-) Add cilantro a few minutes before cooking is finished. Taste and adjust seasonings.
BTW, this recipe is excellent with a few red potatoes, peeled and chopped fine, sauteed with the sprouts at the beginning. But we left out the potatoes for Thanksgiving since we were already having mashed.....
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