Friday, January 23, 2009
I'd like to apologize up front to my vegan readers (all two of you). I love to eat meat, like big juicy steaks and lamb chops. I am not strong enough to be vegan, and I admire you for your self control. I do buy organic meat, when possible, but it's still meat. So, you may occasionally find dairy free, egg free recipes that have meat on here. Either sub in your favorite meat substitute, or skip the post.
Seriously, don't eat it if it looks like that!
Sunday, January 11, 2009
Saturday, January 10, 2009
It wasn't until I moved to Seattle this year that I actually saw fresh brussels sprouts. I don't think they grew well in Tucson. Still, I didn't try them until a month ago because I was intimidated by them. With the bad rap they have, what cook wants to set herself up for failure?
Roasted Brussels Sprouts
1 lbs Brussels sprouts
Sea salt and freshly ground pepper to taste
1) Preheat the oven to 400F.
2) Cut off the ends of the Brussels sprouts and pull off any yellow outer leaves. It helps to have the brussels sprouts all around the same size. If not, slice the largest ones in half. Place them on a baking sheet and drizzle with oil. Season with salt and pepper. Stir until sprouts are equally oiled and roast for 35 to 40 minutes, until crisp outside and tender inside. Shake the pan from time to time, to brown the Brussels sprouts evenly (I like my outer leaves blackened). Sprinkle with more salt, if desired, and serve.
Saturday, January 3, 2009
Made with organic palm oil, Spectrum Organic Shortening is a healthy, trans-fat free alternative to traditional shortening for flaky crusts and crispy fries.