Pecans or Walnuts?

Well, we got our "ice storm", though it doesn't seem to be bad enough to cancel my first grad class tonight.  I should probably be leaving in a few minutes so that I can drive nice and slowly.  Beware people behind me!  I do NOT like ice (not even to drink).  You'll just have to go around me. 

First, here's the new recipe I tried today:

Shredded Brussels Sprouts with Pecans (WW recipe)

I'm going to have to stop using this particular book if I can't find the links anywhere!  ...but the recipe does include Brussels sprouts... and they're amazing.  *sigh*  You'll have to bear with me.  Here's the recipe for the version I made today:

-1 lb. Brussels sprouts, trimmed and sliced
-cooking spray
-1/2 c. sliced red onion (I chopped mine so I didn't have giant chunks of onion.)
-1 T. balsamic vinegar
-1 T. brown sugar (...not sure if it matters whether it's light or dark.)
-1/4 c. chopped pecans (I used walnuts because that's what I had - still good!)
-salt and pepper to taste

Basically you spray a pan with cooking spray and then throw in the Brussels sprouts and onion until they are nice and tender.  Then you throw everything else in until the sugar dissolves and serve it while it's still hot!  Easy. 

I thought it had a nice sweet flavor.  A little different from just roasting Brussels sprouts.  I do wonder if it would have tasted much different if I'd used pecans instead of walnuts.  I figured they were both nuts and it probably wouldn't have a strong effect on the outcome.  ?  Who has a good Brussels sprouts recipe for me to try?  Anyone?  :-)

Strange Soup.

I know, seriously... I'm almost done posting for today.  Maybe.  I was debating about doing more cooking today, but I don't know if my fridge can fit anything else currently.  Jim and I need to do some serious eating.  If only I were hungry! 

:-)

I was really upset the other day at the food store because I couldn't find any traces of Brussels sprouts.  As you may know, I heart them.  I decided that I was going to make them more and now they are GONE.  Gone, I tell you.  Does everyone love them as much as I do?  I always thought everyone hated them! 

So, I bought some frozen ones. 

I was very hesitant about this because I've never done any sort of steaming of vegetables.  (How pathetic is that?)  Well, I did today!  It was easy, too. 

I was pretty excited about them and I'd say they exceeded my expectations (mainly because they are Brussels sprouts).  Not as good as non-frozen ones would have been, I'm sure... but not too shabby.  I seasoned them up with pepper and garlic salt.  Then, I convinced Jimmy to try one and his face slowly got more and more pained as he chewed it.  So, maybe everyone doesn't like them.  Works for me.  :-)

I also made this soup:

Parmesan Corn Chowder

It might be the strangest soup I've ever eaten.  I should say that I did not use whole milk, as suggested, because I did not have it in my refrigerator.  Instead, I used 1% milk.  I don't know if that changed the thickness of it or what... but it's pretty much the consistency of mashed potatoes.

Jimmy decided he was going to turn it into nachos and added jalapeno peppers to his and dipped chips in it.  The saltiness of the chips was actually a pretty good mix.  Weird, though. 

*This last part is an addendum to what I wrote before... I may have made one more not-so-strange soup tonight:

Baked Potato Soup

I figure any kind of soup that's topped with a little bit of bacon and cheese is alright in my book.  Guess we'll be eating soup for the rest of the week! 

I heart Brussels sprouts.

Not to make you envious, but I'm still in my pjs.  :-) 

I ripped myself away from the mindless television that I was watching to come and blog about what I made for lunch.  Aren't you lucky? 

So, who likes brussels sprouts?!  Me!  Me!  *waves hand around emphatically*  I love them.  I never have them, though.  My grandmom used to make them on holidays for me and my mom (she liked them, too!) and that was the only time I ate them all year.  It's about time I change all of that.  My cousin-in-law (I suppose that's what you would call her!) told me how she makes them and I couldn't wait to try it out.  I love brussels sprouts... and they are ridiculously simple to roast.  If I'm the only one eating them, so be it. 

Roasted Brussels Sprouts

All I did was spray a baking sheet with cooking spray, chop the brussels sprouts in half, coat them with a touch of EVOO, and sprinkle them with pepper and garlic salt.  They roasted for about 20 minutes and looked a little brown and crispy in some parts.  Still amazing.  Well, if you like brussels sprouts.  :-) 

I also made an Open-Faced Tuna and Artichoke Melt.  I've never used artichokes before... it's on my to-do list.  I kind of cheated this time because the recipe called for canned artichoke hearts.  Hey, still something new.  Below is the pretty onion I chopped.  I've decided if onion is minced enough, I'm okay with it being in my food. 

Open-Faced Tuna and Artichoke Melt

This was actually a lot better than I was expecting and I somehow had all of the ingredients to make it in my newly organized pantry.  I topped it with a little shredded mozzarella and instead of broiling it, because I was busy roasting my brussel sprouts, I used my fancy schmancy toaster oven.  Next time I'll have to brave the broiler.  I'm still a little nervous about that. 

Happy Tuesday!  :-)