Cyndy asparagus and brussels sprouts how to cook them

[Guest guest]

In a message dated 7/8/2007 10:40:38 A.M. Eastern Daylight Time,

dgontard writes:

 

But I get them fresh when they are in season. That makes a big difference in

their taste, too. I stay away from the frozen brussel sprouts.

 

 

 

we don't mind the frozen brussels...but next time I see some fresh I'm going

to try the pickled brussel sprouts in the files. Amy

 

 

 

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[Guest guest]

Cut the bottoms off the asparagus and boil the spears

for about 4 minutes, drain, baste with garlic butter

and grill them. You can alsp baste and saute in a

skillet. Then sprinkle a little balsamic vbinegar

over the top. Delicious. I also them in a sandwich

wrap also.

Throw the brussels sproust out! Just kidding but

those probably are on the bottom of my vegetable

list.LOL I usually cook them like this

 

Sauteed Brussels Sprouts

1 Tbsp veg. or peanut oil

1/4 cup broth

Dijon mustard

 

Cut bottoms off the brussels sprouts and remove outer

leaves. Cut in quarters. Put 1 Tbsp of oil in a heavy

skillet, heat oil, add brussels sprouts. When the oil

gets hot, stir-fry for about 3 minutes. Pour in 1/4

cup broth. Put cover on and turn the heat down. Taste

often to avoid overcooking and serve with dijon

mustard.

 

Donna

--- moonspritetopaz <moonspritetopaz wrote:

 

> Asparagus or brussell sprouts are totally foreign to

> me. There is a

> spaghetti squash lurking in my fridge right now -

> I'll let you know how

> that turns out Cyndy

>

>

 

 

Music washes away from the soul

the dust of everyday life.

- Berthold Auerbach -

 

 

 

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[Guest guest]

Brussel sprouts are a favourite of mine. When I was 10 (many moons ago), I got

the flu on a family train trip to Québec City in winter (I still remember it

being the most gorgeous place in winter). All I wanted was brussel sprouts. We

ended up at this fancy French restaurant, where they sautéed the brussel sprouts

in butter to the point where they were slightly caramelized on the outside...

just for me! I must have looked really pathetic It was the absolute best! A

little sweetness of the carmelizing and the slight bitterness of the brussel

sprouts... yummy. I was feeling better by the time we got on the train to go

back home, later that night.

 

As an adult, I throw them in the microwave with 1/4cup of water in a covered

dish for 5 minutes and sprinkle with kosher salt (not table salt.. it's just not

the same!). But I get them fresh when they are in season. That makes a big

difference in their taste, too. I stay away from the frozen brussel sprouts.

 

Cheers!

Denise G.

 

-

Donnalilacflower

Sunday, July 08, 2007 9:20 AM

Cyndy asparagus and brussels sprouts how to cook

them

 

 

Cut the bottoms off the asparagus and boil the spears

for about 4 minutes, drain, baste with garlic butter

and grill them. You can alsp baste and saute in a

skillet. Then sprinkle a little balsamic vbinegar

over the top. Delicious. I also them in a sandwich

wrap also.

Throw the brussels sproust out! Just kidding but

those probably are on the bottom of my vegetable

list.LOL I usually cook them like this

 

Sauteed Brussels Sprouts

1 Tbsp veg. or peanut oil

1/4 cup broth

Dijon mustard

 

Cut bottoms off the brussels sprouts and remove outer

leaves. Cut in quarters. Put 1 Tbsp of oil in a heavy

skillet, heat oil, add brussels sprouts. When the oil

gets hot, stir-fry for about 3 minutes. Pour in 1/4

cup broth. Put cover on and turn the heat down. Taste

often to avoid overcooking and serve with dijon

mustard.

 

Donna

--- moonspritetopaz <moonspritetopaz wrote:

 

> Asparagus or brussell sprouts are totally foreign to

> me. There is a

> spaghetti squash lurking in my fridge right now -

> I'll let you know how

> that turns out Cyndy

>

>

 

Music washes away from the soul

the dust of everyday life.

- Berthold Auerbach -

 

________

Be a better Heartthrob. Get better relationship answers from someone who

knows. Answers - Check it out.

http://answers./dir/?link=list & sid=396545433

 

 

 

 

 

[Guest guest]

-Denise,

I am always interested in trying something different. Tell me about

Kosher salt. Why , how much, etc.

Deanna in Colorado

++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

--

 

>

>

[Guest guest]

This is really a way to make the above veges lmore than palatable for children

and husbands...at least it worked with mine.

 

Brussel sprouts, cooked in the micro until relativly soft but NOT mushey, then

top with butter and follow with parmesan cheese.

 

Asparagus. Turn on oven to 450 degrees F. Wash asparagus thoroughly. Dry with

paper towels. Cut stalks into 2 to 2-1/2 inch pieces. Do not use the very

bottom which is generally white and very fibrous. Places pieces in a bowl with

some olive oil and make sure that all parts of the asparagus are covered in oil.

Either spray with Pam or use the oil left in the bowl to cover a cookie sheet .

Place asparagus on cookie sheet in single layer. Cook in oven for 7-9 minutes

depending on the size of your pieces...fat or skinny. Watch like a hawk or they

will shrivel up and shrink. Totally delicious with a little salt and pepper.

 

Enjoy!

Luanne

 

 

 

 

 

[Guest guest]

Wikipedia explains it a lot better than I ever could

http://en.wikipedia.org/wiki/Kosher_salt

 

As far as taste goes, a pinch just brings out the flavour of the food so much

better. You taste less salt and more of the dish. It also looks prettier

Windsor is the brand that I've found here in Eastern Ontario, Canada.

 

My other salt staple is French sea salt. Its granuals are in similar size to

Kosher salt, but it's more salty tasting.

 

Hope that helps

Denise G.

-

genny_y2k

Sunday, July 08, 2007 10:58 AM

Re: Cyndy asparagus and brussels sprouts how to

cook them

 

 

-Denise,

I am always interested in trying something different. Tell me about

Kosher salt. Why , how much, etc.

Deanna in Colorado

++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

--

 

>

>

 

 

 

 

 

 

[Guest guest]

Thanks! I'll give it a try but I do have to tell you - Jim and Meg are

both reading over my shoulder and ewwwwing & groaning.... LOL

[Guest guest]

I've gotten so many good ideas here! But Jim and Meghan - I bet you all

can hear them wailing and gnashing their teeth in the background! I'll

sneak them into a meal one of these days and let everyone know the

outcome. Cyndy