(no subject)

[serene]

Money's been tight around here, and that means a limited ability to go buy fresh veggies every day. Well, someotherguy got paid, and we had a pure-joy (for me, anyway) trip to the Berkeley Bowl. Fresh rolls to eat lunch on (roast beef sammiches, with tomato and avocado and garlic mustard)! Tomatoes! Even brussels sprouts, which I normally eschew, but someone has challenged me to try them roasted, so I shall. So tonight's dinner will be eggplant casserole, brussels sprouts (fresh veggies, yay!), and some kind of pasta or other. Yummy. I feel rich.

Comments

[kightp.livejournal.com]

I'm not really a food evangelist, but I've "converted" several brussels sprouts haters by offering them - not forcing on them - a taste of the sprouts I roasted for me. (-:

[serenejournal.livejournal.com]

*nod* They seem like the kind of thing I would like, and so far, I just haven't, but not in that "icky, get that out of my mouth!" kind of way, so it's worth a shot.

[artemii.livejournal.com]

for me, marinating or cooking in olive oil is the key to enjoying brussel sprouts. (i prefer them either sauteed in olive oil or marinated in it and then roasted)

[serenejournal.livejournal.com]

I plan to roast them in olive oil, salt, and some lemon zest (tenacious_snail's idea).

[klwalton.livejournal.com]

I do this thing with brussels sprouts where I steam them for a few minutes, then sauté them in olive oil and garlic with some salt and pepper, then add a splash of Spanish cream sherry to the pan and cook that down to a slightly sweet glaze, by which time the sprouts are just done.

I *love* brussels sprouts. That my mother really knew how to cook them without making them mush probably helped.

[lcohen]

*whimper*

[revcarol.livejournal.com]

I'm so jealous! The sandwiches sound devine.

I'm not big on any roasted veggies. I plan on trying brussels sprouts by slicing them almost paper thin, then cooking in a little butter and olive oil. I've only read about this procedure. I'm not currently a lover of brussels sprouts.

How to?

[steelmagnoliaca.livejournal.com]

Do you have instructions on roasting the sprouts? I'd love to convert my honey to at least liking them a little.

Re: How to?

[serenejournal.livejournal.com]

Just halve them, then toss them in a little olive oil and salt, then put them in the oven (I use whatever temperature other things are cooking at -- I've done anywhere from 350F to 450F) in a single layer on a cookie sheet. I do this with asparagus, too, minus the halving. And with root veggies -- quartered beets, potatoes, sweet potatoes, onions, turnips, etc. You can flip them halfway to make sure you get caramelized goodness on both sides, but it's not necessary.

[markisafuckhead.livejournal.com]

There are veggies and more to be had without spending money...there is some serious dumpstering to be done in your area. Berkeley Bowl, Trader Joe's, Monterey Market, Semifreddi's (go to the main bakery on 6th Ave)....

[serenejournal.livejournal.com]

*nod*

In general, when we're low on funds, we just start using up what's in the house, which is perfectly wholesome, but we run out of fresh veggies first, of course. Don't know if I can get past my cleanliness fetish to do dumpstering, but it didn't bother me to eat the salvaged veggies at Food Not Bombs last week, so maybe I'm getting less uptight about such stuff.

[markisafuckhead.livejournal.com]

It can be hard to get past the clean thing, for sure...but I figure I wash everything before I eat it anyway, so... ;)

[markisafuckhead.livejournal.com]

And of course, we're not really eating dumpstered food these days because I get so much donated for FNB that we have more than we can use for it and we distribute it to everybody in the collective.