How were your holidays? I know this is a little bit delayed, but I needed a week to get back into the swing of things after a solid month of family time, visiting with friends, and just overall holiday craziness. I hadn't originally planned to go away for a month, but it just got overwhelming trying to plan to write a blog post too (also I was being totally spoiled by my grandma's amazing cooking, so there wasn't much cooking happening on my part to blog about) so, to catch up for my 99 in 999, I'm playing with trying to do two a week for a bit....or maybe a whole week of blogging every day... We'll see what I come up with/decide on.
Okay, on with the cooking...
Unlike most people (some may say, most sane people), one of my husband's favorite veggies is brussel sprouts. My dad had personally decided as a child that he hated brussel sprouts and would never make his children to eat them, so I never had them until a few years ago....let alone ever cooked them (until this last weekend) As a lover of all things (or at least most things) cabbage, I found these sizably challenged cousins of my beloved to be pretty tasty, if cooked properly.
Well, since we're trying to cut down on our meats (hopefully all except fish), Thomas decided it was high time I cooked some of these little beauts (something he didn't say outright, but more or less hinted at by going to the store and purchasing a huge bag of them for me, along with the veggies I'd asked for).
Now, since we're a little low on money from all of our holiday present-giving, I needed to make all of these veggies count for our little one too. So, I researched how to make brussel sprouts for babies and saved them to my mental hard drive (though I found out later there was one major glitch).
According to BabyFood101.com, it's actually best to cook the sprouts in the oven because, not only do they retain more of their nutrients, they also become a tad bit sweeter. I was like, awesome, I'll do this and just keep off the salt and pepper they suggest (for his portion anyway) and we'll be good.
Well, I did every thing they said:
Except, get this, (and this is where that glitch comes in) I thought I remembered it being 400 something degrees and not 350 (which is what I needed already for my fish bah), so I cranked it up and guess what? Every single one of the brussel sprouts I had set out for him were burnt, some to a crisp. Good job Alaina! Interestingly enough, most of the ones for us were only singed....I think it has to do with how much oil I did or did not coat them in. I've decided that the problem was that I had also researched cooking oils the same day as the brussel sprouts and I think I had in mind the smoking temperature of like Grape Seed Oil or something. Oh well, I know for next time. Such is the life of a new(ish) mom--juggling more at one time than is good for her.We think the easiest way to enjoy Brussels sprouts is to roast them. Heat your oven to 350 F. Cut off end and any loose leaves and then cut in half. Place Brussels sprouts in a rimmed baking sheet and add a few tablespoons extra virgin olive oil, salt, and pepper. Mix up with your hands and roast until fork tender - about 30-40 minutes.Try to cut the leaves in small bits that are easy for baby to chew, or puree them and mix with rice cereal or yogurt.
Happy Eating!
(P.S. I know I said pictures, and I have some of another recipe, just not any from today. Sorry.)
(Also, except for being singed, the adult set were pretty tasty!)
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