|I credit Google for this beautiful image.|
Ladies and gentlemen, welcome to my new fascination with Brussels Sprouts!
Yes, I know many of you are probably wondering why I am writing about these crazy little green things and not my move from Macon or more important things....
Don't worry. My farewell/welcome world post is not too far off. It's a lot to take in and I want to embrace this time and write about it when I am ready.
So, brussels sprouts.... I posted my excitement on FB a little while ago and a precious friend of mine noted that her sweet family had them last night for dinner.
Yea for being part of the cool crowd! No, seriously, they are a totally hip and beautiful family.
Naturally, my excitement grew and I headed straight to my "World's Healthiest Foods" book and looked'em up. BTW if you do not own this book, please do. It's amazing to read about the foods we eat and the author incorporates recipes that not only taste good but provides optimal cooking methods for retaining the most nutrients. So cool!
Yes, this is my hidden food science fascination. Welcome.
Here are some great tid-bits (from book):
- when selecting, they should be firm and bright... they no likey wrinkles either
- they have a very high respiration rate, so it is important to keep them cool... store in a plastic storage bag in fridge, squeezing out any air
- do not wash before storing
- avoid overcooking... go for Al Dente (5 minutes in steamer)
- just like garlic, it is best to let it sit 5-10 minutes after cutting to activate an enzyme called myrosinase (converts plant nutrients into active forms)... heat will cause these enzymes to become inactive if not developed
The health benefits of brussels sprouts are excellent. Go ahead.. google them.
I made some tonight by steaming them and then tossing with lemon juice, olive oil, and salt/pepper. So easy, healthy, quick, and yummy!
Clay made them a few weeks go with bacon and baked in the oven... whoa. Conversion! Try this one for your men. Promise, they'll love it!
Now that I have ranted and raved about nothing but brussels sprouts, I hope you will give'em a try. I always had the notion in my mind that I didn't like them and I was wrong. You may be too if you haven't tried them in a few years or had them overcooked.
Sprouting Out, <-- couldn't resist :)