I Can’t Believe I Ate the Whole Thing

This street-fighter thang must be playing with my mind. Tonight, I had this with my dinner:

brussels sprout

I ate an entire Brussels sprout! Me, B-sprout despiser extraordinaire! Seriously, if loathing Brussels sprouts was an Olympic event, I’d have a house full of gold medals. Tonight…well, I wouldn’t win a gold medal, but I might be a contender for the bronze.

It all started when the local paper’s food columnist published a recipe for Crunchy Sweet Brussels Sprout Salad yesterday. It’s not on the paper’s website, but I found the exact same recipe on Food Newtwork. Basically, it’s sauteed B-sprouts with walnuts, dried cranberries, Kosher salt and fresh pepper. Your simple heat-and-stir, which is right up my alley, as you know.

The writer claimed that the addition of walnuts and dried cranberries melded with the sprouts and the Kosher salt for a sweet and salty punch. I love sweet and salty, and I’m always hopeful I’ll someday find some cooked veggies that I like (I mostly eat raw veggies only), so I thought, why not? I ponied up $0.64 at Kroger for three Brussels sprouts yesterday (and $6.00 for a pound of walnuts) and summoned my inner street-fighter to give one a try.

Verdict? Bleh, but not blech. Not yet, anyway. You see, I just had to use some of my extreme couponing WF coconut oil, and even though I used only a smidge, the coconut flavor took over. I couldn’t even taste my freshly toasted walnuts or the cranberries!

So, I might try this recipe again Thursday night with olive oil, as called for in the recipe, or maybe some butter. I found another recipe on Food Network that is almost the same except it uses butter and pecans in place of oil and walnuts. I dunno…

I’m not sure what my next cooked vegetable experiment might be. Someone told me beets are in season, so maybe I’ll buy a beet and roast it. :)

Have you tried any new-to-you foods lately? Or, as in my case with the B-sprouts, foods you’ve tried before, but were maybe cooked a different way?


I forgot to include a tip from Serentipity yesterday, so here’s a two-in-one:

Until I get my federal law banning the placement of price stickers on merchandise passed, I’m “stuck” with trying to remove the stubborn things. I’ve had some success with using a blow dryer to loosen them. Another option is to apply several coats of vinegar and set aside for 5-10 minutes. Sometimes the sticker just wipes right off.



20 thoughts on “I Can’t Believe I Ate the Whole Thing

  1. I think coconut oil is an acquired taste. I love to saute veggies with it, but then I love all things coconut. You could also try roasting the brussels. That is quite good as well.

  2. FYI: Use a little spray of wd-40 on a paper towel to get rid of the stickies from a price tag. Take the tag off slowly, then rub gently the sticky area with the paper towel.

  3. Cooking oil–like canola oil–will easily remove a sticker and sticky residue if you apply it heavily to the sticker before trying to peel it (or the sticky spot afterwards) and let it sit for a few minutes before rubbing it with paper towel.

    I’m really into grilling stuff lately, especially since it isn’t three hundred degrees with three billion percent humidity outside (the price for living in the deep south). My latest passion is grilled sweet potato, and grilled butternut squash. No peeling necessary for either one. Spray with a bit of butter flavor oil and sprinkle with either cinnamon (in the case of sweet potato) or Nature’s Seasons (butternut squash). Now that I think about it, grilled apples with a hit of butter spray and dash of cinnamon are awesome, too.

  4. You were already cracking me up when I saw on someone else’s blog your comment about buying 3 brussel sprouts! Go for it! Buy a beet. Be sure to wash it well, and peel it. Then cut in bite size pieces and roast for the best salad in the world (beets, walnuts, goat cheese, and greens.)

  5. I’m going to try this recipe as BS (brussel sprouts!! LOL!) are not my favorite either, but I will eat them and anything to mask the taste helps! I found Lori’s method of sauteing them and that’s become our favorite way of cooking them. Oddly enough, spouse (who is not a big veggie eater) loves all things BS. And that applies to more than just brussel sprouts.

  6. I have! I share it in my next thumbs post, drafted but not published until maybe next week or even after Thanksgiving. I did try roasted brussel sprouts about a year ago with high expectations. Meh.

  7. This made me chuckle, you see, because I am a brussel sprout LOVER!! I like them roasted, toasted, steamed, and more!

    I’ve not tried coconut oil. My new endeavor is moving toward drinking my coffee black. I normally put 4 tablespoons of half and half in a 20 ounce coffee. This week, I cut it back to 2 tablespoons. Next week, one tablespoon. Then, just pure, fair trade, black coffee.

  8. I love both Brussels Sprouts and beets… There’s actually not a lot I won’t eat, but some things are just too much hassle to cook. I’m lazy that way!

  9. Brussels Sprouts – so many stories about these lately! They are supposedly the most hated food or veggie.. I am NOT a fan but have scene some good recipes for them roasted which is supposed to make then taste better.Yours looks good too! I have not tried – not sure I will. 😉 I need to try kale – that is on my list of foods to try…

  10. I have a love/hate relationship with brussel sprouts. Mostly I hate them. 😀 I’ve tried to get over it many times, but I’m still undecided. :p

  11. I hate BS too!! However, there is no force in Heaven or on earth that could get me to try beets again. They are by far the worst thing I have ever eaten… or tried to eat on a regular basis. My mom used to make me eat them when I was a kid… and I have always harbored ill will towards her for that.

    Thanks Cammy… and keep your inner Street-Fighter strong!!

    Rob

  12. I haven’t tried BS in a long time…the last time I tried them, BLECH! They’re right up there with lima beans. BUT, I keep seeing these new and interesting ways to cook them and combine them with other ingredients. I may try them someday…or maybe not. I don’t like either the taste or the texture.

    I haven’t tried anything new lately…except that I’ve been juicing a lot and that’s opened up some unusual options.

  13. I love Brussels Sprouts! My favorite way to enjoy them is to cut them in half or quarters if they are large. Saute in a little olive oil until golden brown, season with salt and pepper and a sprinkle of freshly grated Parmesan cheese. Delicious!

    I like most veggies and find that many of them can be oven roasted with a little olive oil and seasoned with salt and pepper. Oven roasting seems to bring out their natural sugars, they get caramelized and taste sweeter.

    Keep trying!

  14. I’m not a fan of brussel sprouts at all, but my friend roasted some over the bbq last time I was over, and they were great. I’m going to take a stab at them myself sometime…

    Oh, and stickers? WD40 is your friend.

  15. Life long brussel sprout hater here – same with beets and peas. I keep trying different sweet potato recipes trying to like them, but no.

    I agree that most veggies are best raw. Love raw carrots, won’t eat a cooked one!

  16. Good for you for trying new things!!
    We just bought this huge branch of brussel sprouts because my daughter wanted them so badly. Obviously just because of the ridiculous size and shape.
    She did try them. No go.
    I just cut them in half and baked on 450 degrees with my usual olive oil salt and pepper combo. I love anything like that.

  17. This made me laugh. Mainly, because I love b-sprouts and my mom (who moved in with us last summer) hates them, unless they’re doused in cheese. Eating healthy and dousing in cheese aren’t really compatible, ya know? She always makes an awful face when I plate them for her.

    I hated asparagus for the longest time. My memories were of mushy nasty tasting things (translate to canned) growing up. Then, an ex-boyfriend and I were talking food (we both love to cook) and he gave me his recipe for roasting them. Nomnomnom! So good!

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