Not Your Mother's Brussel Sprouts

In an effort to keep up the blog, but not bore you solely with tales about our misadventures in China, I'm going to start blogging about some other things...like food and photography.

One of the unexpected and hidden blessings that has come from our expat experience is that I have learned how to cook. Since I don't have to work and I don't have to clean my house, I've spent a lot of time writing and a lot of time cooking. So now, I'll write about cooking.

My cooking interests lie mainly in 2 areas. 1. Health food/finding healthier alternatives to typically unhealthy foods. 2. Making things from scratch. Imported goods are extremely expensive here, so I have learned how to make a lot of things (readily available in the states) from scratch. At first it was a chore...but now it is a hobby...and it ties in with #1 because homemade is a lot healthier (and cheaper) than pre-made processed foods.

I also got my very first grown-up camera for Christmas. It was stuck in customs for a few weeks, but it has been freed and is in my possession. I've always been a big fan of photography but am the absolute worst photographer. Luckily, I have a few friends here in Beijing who are excellent amateur photogs...I'm hoping to go on a few walk-abouts with them to learn a thing or two...and post my experiences and pics here (and on FB, of course).

Now for the easiest recipe ever:

I don't know about you but the mere thought of eating brussel sprouts used to gag me. Boiled "baby cabbages." Even the cute little moniker didn't make them any better...especially since I didn't like cabbage either.When my father-in-law informed me that brussel sprouts are the 3rd best vegetable you can put in your body I decided to give them another try. (Kale and collard greens are #1 and 2).

Roasted Brussel Sprouts

1 lb (500 g) brussel sprouts - quartered, 2T olive oil, garlic salt, pepper

Pre-heat oven to 375 (175C), lightly grease cookie sheet. In a bowl coat baby cabbages in olive oil. Spread evenly on cookie sheet. Sprinkle with garlic salt and pepper(to taste). Bake 25-30 minutes or until the leaves are browned.

Voila! Delicious and nutritious side dish. All 4 of my kids clear their plates and ask for 2nds.

Let me know what you think.

Comments

[Linda Jones]

OH...........and I like brussel sprouts anyway and bought some today so tonight I will try them. Definitely sounds WW friendly! Mom

[Pat Dawson]

Love those baby cabbages! The only way I don't like them is OVERcooked. Then they are nasty and sad.

I developed a passion for cooking when I was about your age, Jen. I even own a larding needle(don't ask), a croissant cutter, and a spaetzle maker. Now that I am retired, I actually cook less, as it cuts into my tennis and painting time. Every now and then I have to bake some recipe that says "start 3 days ahead" just to prove that I can still do it.

One female author, whose name escapes me at the moment, put an occasional recipe in her novels. I tried them and they were excellent. Come to think of it, I believe it was Norah Ephron.

Aunt Pat