Yeah, you can go ahead and say it. I've been pretty obsessed with Brussels sprouts lately. And it's all thanks to texture.
It's weird how people get set in their ways with certain ingredients. I say it's weird, but it happens to me all the time too. Yes, me, the foodie. For example, it feels like I'm always focused on main dishes. As a result, my side dishes sometimes fall along the wayside and I find myself going back to the same ones over and over- garden salads, roasted asparagus, roasted potato wedges... Even with Brussels sprouts, I'd fallen into a routine. I only roasted them or steamed them, and then served them with butter for dipping.
But did you know... Brussels sprouts are amazing when they are sliced thin! They taste different, and they have the best texture.
I know I brought this up idea of thinly sliced Brussels sprouts when I published my Chopped Kale and Brussels Sprout Salad. Well, shortly after posting that recipe, the hubby and I were watching MasterChef Junior. Yep, the one with kids! Anyway, one of the kids served sautéed Brussels sprouts and they were sliced really thin, like I do for my salad.
I literally palmed my forehead with my hand. Why didn't I think of that?
Once I had the idea, it needed to be tested.
I took about 1 lb of Brussels sprouts-
And processed them differently this time. For my salad, I used a mandolin to thinly sliced the Brussels sprouts. If you tried that, it takes some serious elbow grease. I thought to myself that there had to be a better way. And there was. It was sitting right on my counter, all along.
It's the food processor!
I knew it could thinly slice things. My problem was-
a. I had no idea where those attachment thingamabobs were.
b. I had no idea how to use them once found.
Luckily, the hubby is a whiz with all these things. He promptly found the attachments, hooked them up, and showed me how to use them. I felt a bit silly afterwards, as it's all pretty straightforward. And in the end, I was left with tons of sliced Brussels sprouts that really took little to no effort.
Easy peasy slicing. I'll be doing this more often!
Next, what to use to flavor them?
Another easy answer- butter, shallot, garlic. Nuff' said.
Oh friends, this recipe is super easy but oh-so-good. It's perfect if you are looking for something different to break up your routine, or just looking for a delicious new way to try Brussels sprouts :-)
Well, I have my last shot this morning. These steroid shots have been a difficult process, and not one that I have relished. I'm still experiencing a lot of pain, which makes me think the shots weren't effective for my particular injury. We'll see what the doctor says today. I have a feeling that they'll probably say everything is fine, and that's how it is for everyone. The problem is I've talked to so many people who said if the shots helped, they helped immediately. This has not been my experience. My guess is that we will proceed as was originally discussed- I'll get the third shot and start physical therapy in 2 weeks.
In the meantime, the hubby and I have discussed getting a 2nd opinion. I really feel that if an athlete injured themselves, like I did, that a good doctor would have a course of action to have them back out on the court- or field- within a reasonable amount of time. Seriously, don't you think if Lebron James had a protrusion on his spine, they'd have him back out on the court in less than a year and a half?
Granted, I'm no Lebron James worth millions of dollars, but people! This athlete wants back in the game! So I think the plan is that we are going to contact a doctor in Cincinnati or Columbus, along with trying to find a sports doctor.
We shall see, we shall see.
Have a great Thursday everyone! Remember, it's almost the weekend :-)
*I actually had my appointment before I got a chance to post this. I didn't get the steroid shot as my doctor feels they are not working. I was referred to another surgeon to explore options there, and I meet with him next Friday. If he recommends surgery, we will be getting a 2nd opinion. On the plus side, since I didn't get a shot, I get to have a glass of wine tonight! Yahoo!
Ingredients (serves 4-6):
3 tbsp unsalted butter
3 garlic cloves, minced
1 small shallot, minced1 lb Brussels sprouts, thinly sliced
1. Heat butter in a large skillet over medium-high heat. When hot, add garlic and shallot. Sauté for 30 seconds, or until fragrant.
2. Add Brussels sprouts to the pan. Sauté for 5-7 minutes, or until Brussels sprouts have reached desired tenderness. Remove from heat.
3. Add salt and pepper to taste. Serve immediately.
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