Hi Nick,
Made this last night after reading the recipe.
Made one small addition:
added 1/2lb sweet Italian sausage crumbled up & browned (then added the chopped onion till translucent)
Anyhow, the recipe is a "keeper"
Try the sausage and see what you think.
Thanks for a goodie!
That is exactly the way I make brussel sprouts. It's the best. But it's still next to impossible to convince a confirmed brussel sprout hater to even taste them. They are so easy I just make them for myself!
Love it! Found that Trader Joe's solid white tuna in water is great. It's one of the only ones I found that is just tuna and water...and not soooo much water. Some of the others say tuna packed in water and when you look at the ingredients there is vegetable broth added. You really have to read those labels.
Ubu our Briard knows the word dishwasher. As soon as I say lets put the dishes in the dishwasher he comes running and waits for the door to open. Naturally he doesn't climb in like Brassie..........at 103 lbs the entire dishwasher would likely come to him! He does the prewash.
We acturally had another Briard that got her collar stuck on the lower rack and pulled it out, dishes and all crashing across the floor.
Gotta love these dogs!
Hi!
I'm hanak.....Honey Kandel. Love to cook,bake,collect cookbooks and on and on. A New Yorker for my whole life. Moved to Easton, PA near the Delaware River 4 years ago.Still go to NY all the time. Have lots of property with 2 dogs, 2 Shetland Sheep (oops since I got the sheep I am also knitting) and 12 adorable chickens (since I got the chickens I am also selling some eggs and eating a lot of them. It's hard finding room in the fridge for 12 dozen at a time!)
When I'm not cooking, I'm thinking about what I want to cook later.
I'd be lying if I said I did not love going to the supermarker too........been known to travel miles just to find the perfect ingredient. I am trying to cut down on that since it is not a very green idea. So happy the farmers markets are opening .
My husband and I run a pet supply internet business for the last 20 or so years and we sell interesting products all over the world. Best part is our office is on the property so I can goof off at times and cook or garden or snoop around this site!
The kids are grown 1 in SF 1 NYC.
Looks like there are still a few of us "older ones" (forget 60 is really the new 50 it's really the new 40) lurking here. I'm in front of the computer most of the day and would be lying if I said I did not check in several times daily to see whats up on SE.
You guys are all so entertaining and this thread really puts a face on those of you out there............this is a great idea. Love it Loveit!
I love my Aerogarden too, but the light that grows the plants can make you a little crazy. My house is all open, so wherever you are you see the light so to speak!
As far as success with the plants I'd have to say the basil and dill are clear winners.Too bad I tend to use little or no dill. Chives are draped over the side and the parsley does not amount to enough to use in any one dish. Same with the oregano and mint.
I plan to turn off the "garden" for the summer since all my herbs are beginning to sprout in the garden. I'll start it up again in the fall so I have the basil all winter and I'd like to try to create my own seed pods since it really makes more sense to grow what you use all the time.
Hard boil 2 eggs and mash together lightly with sardines (packed in olive oil but drained) & mayonaise. Spread on a fresh soft roll or a bagel. Top with a slice of tomato. Heaven.
barbequed brisket from Joan Nathan's "Jewish Cooking in America"
I make it for every holiday dinner.
oh, don't forget the chopped liver..........potato kugel, noodle pudding, challah,matzo ball soup
lox eggs & onions..........i could go on and on.
I roast mine in a hot oven also, but I'd love to try the addition of balsamic. I will definitely make this. A sprinkle of parm at the end can only add to the goodness!
I have to agree with KashaKnish and I too never use a cast iron skillet. But, what i do is, mix baby carrots with the brussel sprouts in a big bowl, with olive oil, coarse ground salt and fresh ground pepper, lay them on a cookie sheet or in a baking dish and roast them at 400° for 30-35 minutes. The carrot turn out so sweet and the brussel sprouts are just yummy!!!
This recipe didn't do anything for me. Maybe because I didn't use a cast-iron skillet? In any case, it wasn't any better than my usual (easier) method of cut sprouts in half, toss with olive oil, sprinkle with salt, and roast at whatever temp the main dish calls for, stirring occasionally, until tender.
I loooove brussels sprouts! I saw some nice ones in whole foods the other day, and this recipe is reason enough to get some.
I will try this tonight, as well. My husbands claims to be a die-hard sprout hater ... we'll see! Thanks.
Completely inspiring! Making this for dinner tonight. Thanks!
Oh, we'll have to try this! We've been using 101 Cookbooks recipe, which is similar in preparation but adds Parmesan cheese. Yummy!
That beagle looks pretty hefty, Ed. Now we know why....thanks for a great laugh though!
"Man's best friend helping out in the kitchen.........Priceless"
How much is 365 canned tuna vs Sunkist/Chicken of the Sea? We'll probably be out and about shopping all day today, I may stop by Whole Foods. We need to restock our fridge anyway. >.>
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Location: easton, pa
About: a new yorker all my life. 4 years ago moved to the country: 5 1/2 acres... 2 dogs, 13 heritage chickens (pasture raised free range, oooh the eggs) and 2 shetland sheep. only an hour fifteen from nyc so i'm still really connected.
Favorite foods: bread, cheese, wine, and just about everything else!
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