41/365 - Delicious Brussel Sprouts. Yes! Delicious

I am not a big fan of Brussel Sprouts. Neither is my family. But it's the benefit they offer to our bodies that gives me reason to buy them. 

I thought I was doing pretty good with the new Beef Soup recipe that included Brussel Sprouts I posted a few weeks ago. But I've found something better, Roasted Brussel Sprouts.  I know, that doesn't sound too spectacular, but it is.  

I first put them into the oven on faith.  My mom had told me how wonderful they were when she made them.  I believed her.  When I put them into the oven, I had hoped I didn't just ruin a package of sprouts. (I originally bought them to make the soup)

While the little, green orbs were baking, I admit, the scent was a bit confusing.  When my hubby walked into the kitchen, he took a whiff, and gave a look. I told him, "No opinions until after you try them." At that time, I hoped I didn't have to eat those words.  Secretly, I agreed with him and was only sharing the same thoughts I was telling myself.

When I took them out, I wasn't impressed.  They looked like burnt Brussel Sprouts. MMmmm...... *not*

After they cooled enough so I could taste without scalding myself, I gave one a try.  To my surprise, it was one of the most delicious green things I have ever eaten!! I piled up a plateful and dug in.  Hey, the family wasn't interested so I had my fill. 

Then my oldest walks in and inspects the tray I had cooling on the oven.  He says, "They looked burnt." I smiled. He goes in for a sniff and says, "These don't smell so good." He pokes one with his finger and licks it. He looks to me and asks if I liked them. I told him I thought they were really good. I assumed he'd walk away and be done.  But he didn't.  He grabbed a plate and served himself.  While he was eating he told me, "Mom, if you ever make Brussel Sprouts again, you have to do them like this." WIN.

Just cut off the brown ends, wash, dry, and cut in half-lengthwise.

Toss well in olive oil on a cookie sheet. 

Spread to single layer and sprinkle with salt/pepper.

Bake at 375-400 for about 30 min. or until edges are browned and crispy.

26/365 - Easy Lunch Idea

Sometimes I get so intensely focused on what I'm doing I forget to eat. No, it doesn't happen often, but occasionally, it does. For instance, yesterday was the last day of my kids' semester.  My middle school aged son had a few things due that weren't done and we were cramming to finish. It was two o'clock and I noticed my stomach felt off.

I searched the refrigerator, no left overs were found. The cupboards didn't have anything either. (At this point in my search, I realized I needed to go shopping) So I went to the pantry.  You can always find something in the pantry. I saw a can of soup and grabbed it. 

This soup is my go to lunch when I don't have much time but need to be filled. It's certainly not a pretty soup, it's actually quite ugly.  But shredded cheese and a dollop of sour cream can change that. 

Here is a link to a tasty line of soups: http://www.amys.com/ 

20/365 - My FAVORITE Soup of the Day

A few weeks ago, I went to my go-to Betty Crocker Cookbook searching for a new soup to add to my winter arsenal.  This cookbook has always been my favorite--obvious because it's falling apart.  I probably should go on eBay and try to replace it, but then I would have to transfer all my notes. Not fun. So, I guess I will milk out as much life as I can from it.

The following recipe was first introduced to our family about a month ago and so far, we've made this soup three times.  I double the recipe so we have enough for left overs the next day because it's just as yummy reheated.

Best part of this soup is it's low in calories, inexpensive and makes a not-so-kid-friendly, powerhouse vegetable delicious.  My hubby and I aren't big fans of Brussels sprouts either, but we both agree they are fantastic here.  The key point to remember, DO NOT OVER COOK THEM.

Throw the sprouts in at the end, just before serving. Turn off the boil, toss them in, cover and let sit for about 5 minutes.  They should be bright green.  Who going to eat  dark, mushy, ugly and over done Brussels sprouts anyway?

STEAK SOUP WITH WINTER VEGETABLES

1 pound beef boneless sirloin steak, 1 in thick. (Stew meat works fine here)
2 cans (14 1/2 oz ea) beef broth
1/4 tea. pepper
1 cup Brussels sprouts, cut lengthwise in half
1 cup sliced shiitake or domestic mushrooms (Go with the shittake)
2 med carrots, cut into 1/2 in pieces
1 lg sweet potato, cubed (about 1 cup) (We've been substituting bottleneck squash)
1 clove garlic, finely chopped
1 tea chopped fresh or 1/2 tea dried marjoram leaves
1 tea chopped fresh or 1/2 tea dried thyme leaves

Trim excess fat from beef.  Cut steak into 1in pieces. (Unless you bought stew meat) Cook beef steak in 3 qt saucepan over medium-high heat about 10 minutes, stirring several times, until brown.  Add beef broth and pepper.  Reduce heat and simmer 20-30 minutes or until beef is tender.

Add remaining ingredients. (Remember what I said about the sprouts)  Heat to boiling; reduce heat.  Cover and simmer about 15 minutes or until vegetables are tender.