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Thread: brussle sprouts in stock

  1. #1
    Todd Guest

    Default brussle sprouts in stock

    Hi All,

    Organic Brussle Sprouts are stock at both Raley's
    and Trader Joe's!

    -T

    When I was a kid, I though my mother was literally trying
    to kill me when she fed me brussle sprouts. Now, you have
    to tie me down to stop me from eating them. Interesting
    how our tastes change as we age. (Not an admission that I
    am old.)

  2. #2
    Todd Guest

    Default Re: brussle sprouts in stock

    On 02/07/2013 01:59 PM, Todd wrote:
    > Organic Brussle Sprouts are stock at both Raley's
    > and Trader Joe's!


    Oops. Forgot: Brussels sprouts, cooked, boiled, drained, with salt:

    1/2 cups: 6 carbs [1]

    I can eat 2-1/2 cups.

    -T

    1)
    http://nutritiondata.self.com/facts/...roducts/2821/2


  3. #3
    Todd Guest

    Default Re: brussle sprouts in stock

    On 02/07/2013 02:18 PM, Todd wrote:
    > Organic Brussle Sprouts are stock at both Raley's
    > and Trader Joe's!


    Decisions. Decisions. Butter or cheese sauce?

  4. #4
    =?UTF-8?B?QmrDuHJu?= Steensrud Guest

    Default Re: brussle sprouts in stock

    Todd wrote:

    > On 02/07/2013 02:18 PM, Todd wrote:
    >> Organic Brussle Sprouts are stock at both Raley's
    >> and Trader Joe's!

    >
    > Decisions. Decisions. Butter or cheese sauce?


    Yes.


  5. #5
    Susan Guest

    Default Re: brussle sprouts in stock

    x-no-archive: yes

    On 2/7/2013 6:00 PM, Todd wrote:

    > Decisions. Decisions. Butter or cheese sauce?


    I like them sweet and simple, no sauce.

    I cut in half, place the cut side down on a medium hot skillet filmed
    with EVOO, till golden brown on the cut surface. S and P. I like them
    bright green when done. Slightly crisp tender.

    Susan

  6. #6
    W. Baker Guest

    Default Re: brussle sprouts in stock

    Susan <[email protected]> wrote:
    : x-no-archive: yes

    : On 2/7/2013 6:00 PM, Todd wrote:

    : > Decisions. Decisions. Butter or cheese sauce?

    : I like them sweet and simple, no sauce.

    : I cut in half, place the cut side down on a medium hot skillet filmed
    : with EVOO, till golden brown on the cut surface. S and P. I like them
    : bright green when done. Slightly crisp tender.

    : Susan

    I like them simply lightly microwaved wo tey are still nice a firm in the
    center. I try to pick the smallest whene they have them in open bnis
    instead of in those cardboard cups . Halved and roasted also is nice if
    you have the oven on.

    Wendy-in hoping we don't get a full blizzarad, NYC



  7. #7
    Susan Guest

    Default Re: brussle sprouts in stock

    x-no-archive: yes

    On 2/8/2013 12:17 PM, W. Baker wrote:

    > Wendy-in hoping we don't get a full blizzarad, NYC
    >
    >


    Me, too, Wendy... it's back to frozen rain at my house, already heard
    and saw the tire track of one car that hit our cobblestone corner out
    front. At least this time they didn't jump the curb and take down 8k
    worth of fence!

    Susan

  8. #8
    W. Baker Guest

    Default Re: brussle sprouts in stock

    Susan <[email protected]> wrote:
    : x-no-archive: yes

    : On 2/8/2013 12:17 PM, W. Baker wrote:

    : > Wendy-in hoping we don't get a full blizzarad, NYC
    : >
    : >

    : Me, too, Wendy... it's back to frozen rain at my house, already heard
    : and saw the tire track of one car that hit our cobblestone corner out
    : front. At least this time they didn't jump the curb and take down 8k
    : worth of fence!

    : Susan

    I just came in forom what is likely to be my last trip for a day or two
    Kind of sluching in the street, but a bit slipperty and if not shovelled
    on the sidewalks hard going pushing the walker. That is what limits me
    until the street crossings get shovelled after the snow. Stiars, and snow
    are problems for me so I will stay in a try a nice lookind mushroom and
    spinach soup except i have no mushrooms:-( Well I have chicken soup in
    the freezer adn will be cooking som weekend chicken in a little while and
    some chard with an eggplant in reserve for a future meal.

    Couldn't get near Fairway this afternoon as the mobs were in buying
    everyting out and they are only expecting 5-8 inches, unlike New England
    where they are quoting very big numbers up to 30"

    Good luck out on Long Island.

    Wendy

  9. #9
    W. Baker Guest

    Default Mushroom Spinach Soup, was brussle sprouts in stock

    Susan <[email protected]> wrote:
    Here is the recipe for the Mushroom Spinach soup I an anxious to try adn
    will as soon as I can get get out again and get the necessary vegetables.
    Looks easy with the packaged broth and full of mshrooms, so what could be
    bad. Might be nice with some cheese sprinkled on top when served too!


    Mushroom and Spinach soup with garlic croutons
    If you love mushrooms, you will love this.

    2 Tbs. butter or margarine
    1 1/2 lbs. common mushrooms sliced very thin( I use white or baby bella)
    1 medium onion chopped (I use less)
    4 cups of vegetable, beef or chicken broth (I use vegetable)
    1 Tbs. sherry
    1/2 package (3.5 oz. size) enoki mushrooms ( I use whole pack, I love
    them)
    1/8 tsp. ground nutmeg
    1/4 tsp. white pepper
    4 cups packed spinach leaves washed, drained and cut into thin strips
    (sometimes I don't cut them)
    garlic croutons (optional)

    Melt butter in a 4- to 5-quart pan over medium-high heat.
    Add sliced mushrooms and onion; stir often until all but about 1/2 cup
    liquid has evaporated, about 8 to 10 minutes.
    Add broth, sherry, enoki mushrooms, spinach, nutmeg, and pepper.
    Bring to a boil; reduce heat and simmer, covered, to blend flavors, about
    15 minutes. Top with croutons and serve.
    You can also cover it and chill up to 3 days, then reheat.

    Wendy


  10. #10
    Todd Guest

    Default Re: brussle sprouts in stock

    On 02/08/2013 07:15 AM, Susan wrote:
    > x-no-archive: yes
    >
    > On 2/7/2013 6:00 PM, Todd wrote:
    >
    >> Decisions. Decisions. Butter or cheese sauce?

    >
    > I like them sweet and simple, no sauce.
    >
    > I cut in half, place the cut side down on a medium hot skillet filmed
    > with EVOO, till golden brown on the cut surface. S and P. I like them
    > bright green when done. Slightly crisp tender.
    >
    > Susan


    Hi Susan,

    I was thinking of boiling them. Your method sound so much better!
    Thank you!

    How long do you cook them for and how much heat do you use?

    -T


  11. #11
    Todd Guest

    Default Re: brussle sprouts in stock

    On 02/08/2013 01:34 PM, Todd wrote:
    > how much heat


    okay, just found the "medium hot".

  12. #12
    Susan Guest

    Default Re: Mushroom Spinach Soup, was brussle sprouts in stock

    x-no-archive: yes

    On 2/8/2013 4:29 PM, W. Baker wrote:
    > Susan<[email protected]> wrote:
    > Here is the recipe for the Mushroom Spinach soup I an anxious to try adn
    > will as soon as I can get get out again and get the necessary vegetables.
    > Looks easy with the packaged broth and full of mshrooms, so what could be
    > bad. Might be nice with some cheese sprinkled on top when served too!
    >
    >
    > Mushroom and Spinach soup with garlic croutons
    > If you love mushrooms, you will love this.
    >
    > 2 Tbs. butter or margarine
    > 1 1/2 lbs. common mushrooms sliced very thin( I use white or baby bella)
    > 1 medium onion chopped (I use less)
    > 4 cups of vegetable, beef or chicken broth (I use vegetable)
    > 1 Tbs. sherry
    > 1/2 package (3.5 oz. size) enoki mushrooms ( I use whole pack, I love
    > them)
    > 1/8 tsp. ground nutmeg
    > 1/4 tsp. white pepper
    > 4 cups packed spinach leaves washed, drained and cut into thin strips
    > (sometimes I don't cut them)
    > garlic croutons (optional)
    >
    > Melt butter in a 4- to 5-quart pan over medium-high heat.
    > Add sliced mushrooms and onion; stir often until all but about 1/2 cup
    > liquid has evaporated, about 8 to 10 minutes.
    > Add broth, sherry, enoki mushrooms, spinach, nutmeg, and pepper.
    > Bring to a boil; reduce heat and simmer, covered, to blend flavors, about
    > 15 minutes. Top with croutons and serve.
    > You can also cover it and chill up to 3 days, then reheat.
    >


    Thanks, Wendy... looks good. Lots of healthy stuff. I might use a
    combination of wild mushrooms sold in Fairway, or my favorites criminis.

    Yum.

    I'll post the very successful Noreaster Nemo onion soup I made for Tom
    last night for a cold two days inside... I combined mostly Emeril's beef
    stock recipe with my twist on herbs, and some elements of Les Halles
    onion soup.

    Of course, it gets a pile of Comte gruyere and a run under the broiler,
    but the stock and onions are delicious all by themselves, too.

    Susan

  13. #13
    Susan Guest

    Default Re: brussle sprouts in stock

    x-no-archive: yes

    On 2/8/2013 4:34 PM, Todd wrote:

    > I was thinking of boiling them. Your method sound so much better!
    > Thank you!
    >
    > How long do you cook them for and how much heat do you use?


    Medium to med high, I use a cast iron skillet. Not sure how long it
    takes, but somewhere between 8-15, probably. I just keep looking til
    they're done, just before we eat.

    Susan

  14. #14
    Todd Guest

    Default Re: brussle sprouts in stock

    On 02/08/2013 07:15 AM, Susan wrote:
    > x-no-archive: yes
    >
    > On 2/7/2013 6:00 PM, Todd wrote:
    >
    >> Decisions. Decisions. Butter or cheese sauce?

    >
    > I like them sweet and simple, no sauce.
    >
    > I cut in half, place the cut side down on a medium hot skillet filmed
    > with EVOO, till golden brown on the cut surface. S and P. I like them
    > bright green when done. Slightly crisp tender.
    >
    > Susan


    Hi Susan,

    My wife's eyes lit up when I read your letter to her. Thank you!

    -T

  15. #15
    Todd Guest

    Default Re: brussle sprouts in stock

    On 02/08/2013 07:15 AM, Susan wrote:
    > x-no-archive: yes
    >
    > On 2/7/2013 6:00 PM, Todd wrote:
    >
    >> Decisions. Decisions. Butter or cheese sauce?

    >
    > I like them sweet and simple, no sauce.
    >
    > I cut in half, place the cut side down on a medium hot skillet filmed
    > with EVOO, till golden brown on the cut surface. S and P. I like them
    > bright green when done. Slightly crisp tender.
    >
    > Susan



    Hi Susan,

    Fried up three pans worth on them. They splashed hot oil
    all over the place. Thats is what I get for rinsing them.
    One popped over the stove into my cauliflower pot ("How'd
    you get here?").

    Burned the bottoms of the first round. Lesson, add more
    EVOO and lower the heat. On the bright side, I could just
    cut off the burned part. The burning did not permeate the
    rest of the sprout.

    The second, I only burned about three of them. So, add
    more EVOO and finish in the microwave.

    The third pan came out perfect. As soon as the browned,
    I finished with 5 minutes on high in the microwave.

    Also, that is 6 grams of carbohydrate per 1/2 cup [1],
    so don't pig out.

    EVOO is a perfect match for brussel sprouts.

    My wife and I had a fest. All the time she ate the things,
    she kept carrying on about how good the tasted. And she did
    the eye sparkle thing. Very good for my spirit.

    Thank you so much!

    -T

    http://nutritiondata.self.com/facts/...roducts/2821/2

  16. #16
    Susan Guest

    Default Re: brussle sprouts in stock

    x-no-archive: yes

    On 2/11/2013 4:51 AM, Todd wrote:

    > Fried up three pans worth on them. They splashed hot oil
    > all over the place. Thats is what I get for rinsing them.
    > One popped over the stove into my cauliflower pot ("How'd
    > you get here?").


    I've never had any splash, but I don't fry them, either.

    I film the bottom of the pan with olive oil and use a lower heat that
    doesn't spatter at all. It's more like pan roasting than frying.

    >
    > Burned the bottoms of the first round. Lesson, add more
    > EVOO and lower the heat. On the bright side, I could just
    > cut off the burned part. The burning did not permeate the
    > rest of the sprout.
    >
    > The second, I only burned about three of them. So, add
    > more EVOO and finish in the microwave.
    >
    > The third pan came out perfect. As soon as the browned,
    > I finished with 5 minutes on high in the microwave.


    I eat them bright yellow green and crisp tender from the pan.

    >
    > Also, that is 6 grams of carbohydrate per 1/2 cup [1],
    > so don't pig out.


    I don't worry about carbs in brussel sprouts.

    Susan

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