Guest guest Posted December 15, 2005 Report Share Posted December 15, 2005 Hey Chanda... how do you prepare your brussels?? Do you buy fresh? I've seen stocks covered with these sprouts at wholefoods.. and I've seen bags of fresh sprouts... and of course the yucky frozen ones my mother used to make... okay... so how do I go about making brussel sprouts.. my kids really want to try them... I still can't get over my queasy feelings to try to make them !LOL =) On Dec 15, 2005, at 9:24 AM, Chanda wrote: > This sauce really perks up a brussel! > > > Ingredients are in and about as I don't measure, and you acn adjust > according to taste. > > 1 cup veganaise or you can sub with mayonnaise if you like > 2 tbs. dijon mustard > 1 tsp. soy sauce > 1/2 tsp. garlic powder > 1 tbs. hot sauce > 1 tsp horseradish > black pepper to taste > 1/2 - 1 tsp. lemon juice > > blend all ingredients and top brussels with this sauce. > > > Blessings, > Chanda > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 15, 2005 Report Share Posted December 15, 2005 Well Jenni, I used to make fresh and go through the hassle. I still use fresh when I am making the topped with butter (margarine actually) I pull each leaf off and steam them, then toss them with the margarine. but usually I buy the bag of frozen. They are generally smaller, and if you don't over cook them they cook up real nice. If you overcook them forget about it. just cook them in the microwave or steam them and check them often with a fork for doneness. They are one of my favorites and DH says they are not meant for human consumption. grrrrrr. Hugs, Chanda - Jenni Billings Thursday, December 15, 2005 9:57 AM Re: savory sauce for brussel sprouts Hey Chanda... how do you prepare your brussels?? Do you buy fresh? I've seen stocks covered with these sprouts at wholefoods.. and I've seen bags of fresh sprouts... and of course the yucky frozen ones my mother used to make... okay... so how do I go about making brussel sprouts.. my kids really want to try them... I still can't get over my queasy feelings to try to make them !LOL =) On Dec 15, 2005, at 9:24 AM, Chanda wrote: > This sauce really perks up a brussel! > > > Ingredients are in and about as I don't measure, and you acn adjust > according to taste. > > 1 cup veganaise or you can sub with mayonnaise if you like > 2 tbs. dijon mustard > 1 tsp. soy sauce > 1/2 tsp. garlic powder > 1 tbs. hot sauce > 1 tsp horseradish > black pepper to taste > 1/2 - 1 tsp. lemon juice > > blend all ingredients and top brussels with this sauce. > > > Blessings, > Chanda > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 15, 2005 Report Share Posted December 15, 2005 do they stink?? or is that an over cooked.. speciality of my mother?? lol and when you say you pull off each leaf... do you mean that you still leave them looking like little mice sized lettuce heads? or do you take off each piece of the 'head' ... okay.. so my TOTAL and UTTER Brussel sprout ignorance is showing! =) I know eventually I will try to make these... but I really don't want anything that resembled what my mother would put on our plate to end up here! LOL =) that sauce you posted sounds yummmy! hugs back at ya!, jenni ps.. IT " S SNOWING! (i'm in DC, and way behind on posts!) On Dec 15, 2005, at 10:23 AM, PuterWitch wrote: > Well Jenni, > I used to make fresh and go through the hassle. I still use fresh > when I am making the topped with butter (margarine actually) I pull > each leaf off and steam them, then toss them with the margarine. > > but usually I buy the bag of frozen. They are generally smaller, > and if you don't over cook them they cook up real nice. If you > overcook them forget about it. > > just cook them in the microwave or steam them and check them often > with a fork for doneness. They are one of my favorites and DH says > they are not meant for human consumption. grrrrrr. > > Hugs, > Chanda Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 15, 2005 Report Share Posted December 15, 2005 all cabbages have that distinct aroma when cooking I would say. You know, ........ - Jenni Billings Thursday, December 15, 2005 10:54 AM Re: savory sauce for brussel sprouts do they stink?? or is that an over cooked.. speciality of my mother?? lol and when you say you pull off each leaf... do you mean that you still leave them looking like little mice sized lettuce heads? or do you take off each piece of the 'head' ... okay.. so my TOTAL and UTTER Brussel sprout ignorance is showing! =) I know eventually I will try to make these... but I really don't want anything that resembled what my mother would put on our plate to end up here! LOL =) that sauce you posted sounds yummmy! hugs back at ya!, jenni ps.. IT " S SNOWING! (i'm in DC, and way behind on posts!) On Dec 15, 2005, at 10:23 AM, PuterWitch wrote: > Well Jenni, > I used to make fresh and go through the hassle. I still use fresh > when I am making the topped with butter (margarine actually) I pull > each leaf off and steam them, then toss them with the margarine. > > but usually I buy the bag of frozen. They are generally smaller, > and if you don't over cook them they cook up real nice. If you > overcook them forget about it. > > just cook them in the microwave or steam them and check them often > with a fork for doneness. They are one of my favorites and DH says > they are not meant for human consumption. grrrrrr. > > Hugs, > Chanda Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 15, 2005 Report Share Posted December 15, 2005 is the flavor at all like cabbage??? that is another veg I HATED as a child, didn't want to touch as an adult, and now love as.. whatever the heck I am now! lol =) Hello, my name is Jenni Billings, and I love purple cabbage! =) On Dec 15, 2005, at 11:14 AM, PuterWitch wrote: > all cabbages have that distinct aroma when cooking I would say. You > know, ....... Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 15, 2005 Report Share Posted December 15, 2005 Jenni, check the files as there are a couple of recipes for Brussels sprouts. Chanda does remove the leaves completely and I have a recipe where they are left whole. As everyone has said, the trick is to not overcook them. Stink is perspective. I like the smell of cooking Brussels sprouts, definitely not as strong as cabbage, but they are of the cabbage family. One thing to know that we've discussed here is to cut the bottom of each sprout with a small ex (if you leave them whole). This enables them to cook evenly and not as long. I think many of us grew up with our mothers cooking the heck out of veggies. When I began cooking on my own, it took a while to actually like al dente veggies, because I wasn't used to them having a " bite. " Good luck with your new adventure! Denise , Jenni Billings <jenni@b...> wrote: > > do they stink?? > > or is that an over cooked.. speciality of my mother?? > lol > > and when you say you pull off each leaf... do you mean that you still > leave them looking like little mice sized lettuce heads? or do you > take off each piece of the 'head' ... okay.. so my TOTAL and UTTER > Brussel sprout ignorance is showing! =) > > I know eventually I will try to make these... but I really don't want > anything that resembled what my mother would put on our plate to end > up here! LOL > > =) > that sauce you posted sounds yummmy! > hugs back at ya!, > jenni > > ps.. IT " S SNOWING! (i'm in DC, and way behind on posts!) > > > > On Dec 15, 2005, at 10:23 AM, PuterWitch wrote: > > Well Jenni, > > I used to make fresh and go through the hassle. I still use fresh > > when I am making the topped with butter (margarine actually) I pull > > each leaf off and steam them, then toss them with the margarine. > > > > but usually I buy the bag of frozen. They are generally smaller, > > and if you don't over cook them they cook up real nice. If you > > overcook them forget about it. > > > > just cook them in the microwave or steam them and check them often > > with a fork for doneness. They are one of my favorites and DH says > > they are not meant for human consumption. grrrrrr. > > > > Hugs, > > Chanda > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 15, 2005 Report Share Posted December 15, 2005 not really, they aren't really comparable to anything can think of, they are strong flavored, maybe a cabbage flavor but stronger. hugs, Chanda - Jenni Billings Thursday, December 15, 2005 11:28 AM Re: savory sauce for brussel sprouts is the flavor at all like cabbage??? that is another veg I HATED as a child, didn't want to touch as an adult, and now love as.. whatever the heck I am now! lol =) Hello, my name is Jenni Billings, and I love purple cabbage! =) On Dec 15, 2005, at 11:14 AM, PuterWitch wrote: > all cabbages have that distinct aroma when cooking I would say. You > know, ....... Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 15, 2005 Report Share Posted December 15, 2005 I remove the leaves when I am making them that way but half or mor ethan half the time I leave em' whole. I use the frozen ones and don't cut the x, but when I use the fresh I do cut the ex. It's better when you cut the ex, but the fresh sprouts I can get are so huge that I prefer the unexed frozen, LOL, even if the texture isn't as good as the exed ones. did that all come out right? My head is still spinning from shopping ughhhh. - organic_homestead Thursday, December 15, 2005 11:32 AM Re: savory sauce for brussel sprouts Jenni, check the files as there are a couple of recipes for Brussels sprouts. Chanda does remove the leaves completely and I have a recipe where they are left whole. As everyone has said, the trick is to not overcook them. Stink is perspective. I like the smell of cooking Brussels sprouts, definitely not as strong as cabbage, but they are of the cabbage family. One thing to know that we've discussed here is to cut the bottom of each sprout with a small ex (if you leave them whole). This enables them to cook evenly and not as long. I think many of us grew up with our mothers cooking the heck out of veggies. When I began cooking on my own, it took a while to actually like al dente veggies, because I wasn't used to them having a " bite. " Good luck with your new adventure! Denise , Jenni Billings <jenni@b...> wrote: > > do they stink?? > > or is that an over cooked.. speciality of my mother?? > lol > > and when you say you pull off each leaf... do you mean that you still > leave them looking like little mice sized lettuce heads? or do you > take off each piece of the 'head' ... okay.. so my TOTAL and UTTER > Brussel sprout ignorance is showing! =) > > I know eventually I will try to make these... but I really don't want > anything that resembled what my mother would put on our plate to end > up here! LOL > > =) > that sauce you posted sounds yummmy! > hugs back at ya!, > jenni > > ps.. IT " S SNOWING! (i'm in DC, and way behind on posts!) > > > > On Dec 15, 2005, at 10:23 AM, PuterWitch wrote: > > Well Jenni, > > I used to make fresh and go through the hassle. I still use fresh > > when I am making the topped with butter (margarine actually) I pull > > each leaf off and steam them, then toss them with the margarine. > > > > but usually I buy the bag of frozen. They are generally smaller, > > and if you don't over cook them they cook up real nice. If you > > overcook them forget about it. > > > > just cook them in the microwave or steam them and check them often > > with a fork for doneness. They are one of my favorites and DH says > > they are not meant for human consumption. grrrrrr. > > > > Hugs, > > Chanda > Quote Link to comment Share on other sites More sharing options...
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