Misterimpatient

Even if you don’t like Brussel Sprouts, you will love these. So far at least, no one has not liked them.
Roasted Brussel Sprouts

-Lots of Brussel Sprouts
-Lots of Garlic
-Olive oil
-Sea salt
-Fresh ground pepper
-Large container with lid
-Glass baking dish

1. Clean, trim (icky stem end removed) and dry sprouts. I use a lettuce spinner.

2. Chops lots of garlic. You’ll have to decide how much is enough.

3. Add sprouts and garlic to a container with a lid.

4. Weigh sprout/garlic mixture.

5. Add 1T olive oil for every 10-12 ounces of vegetables.

6. Salt and pepper to taste.

7. Shake container to coat veggies with oil, salt and pepper.

8. Spray glass baking dish with oil.

9. Add veggies and distribute evenly.

10. Roast in a hot oven 400-450 degrees.

11. Stir every 15 minutes or so.

12. Cook until sprouts are as soft as you like them.

Enjoy!

Later…

Filed by misterimpatient at 8:29 pm under My Favorite Recipes
1 Comment

While I’m just thinking of it, here is my tofu recipe. You can double this just fine.

Ingredients:

- 1, 15 ounce (or so) block of Extra Firm Tofu (I get it at Trader Joes for $1.39).

- 6 ounces (half a jar) Trader Joe’s Brushetta sauce.

- 3 eggs.

- 2 ounces grated hard cheese. Some combination of Romano and Asiago is very nice.

- 1 (or more) cloves diced fresh garlic

- Salt and pepper to taste

Drain and squeeze dry the tofu. This will result in about 12 ounces of tofu. I cut the block of tofu into 4 wide strips and squeeze two at a time in a paper towel, over the sink, to wring the water from it. Cheese cloth is lovely too.

Place all ingredients in a flat bottomed bowl and MASH with a potato masher until very well mixed. It won’t be smooth but there will not be big chunks of tofu either. It will be a lovely slurry.

I make 4 servings in individual glass dishes (about 3-4 inches across and 1.5 deep). I spray each dish with olive oil and measure equal amounts into each dish. The result is about 5 ounces, cooked.

For a slightly “cakier” version which is a little lower in fat, use
only 1 ounce of cheese and replace this with 1 ounce of oatmeal.

Cooking time is about 30-35 minutes at 400 degrees. Cooking is done when the edges are dark and the begin to pull away from the glass. The recipe is very forgiving of overcooking.

Stores for a least a few days, cooked, very nicely. It can be frozen but gets a little mushy when thawed.

Let me know if you love it.

Later…

Steve

Filed by misterimpatient at 7:53 pm under My Favorite Recipes
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