Friday, September 10, 2010

sexy sprouts.

we have begun business.  it is scary.  and busy.

last night i cooked my most favorite dish yet.  i took some sexy photos.

chili + parsley rice
brussel sprouts with macadamia nuts (oh yum)

i've been encouraged to include more of the recipes i use on this blog.  i will do this.  no more lazy.  see the recipe's below.


-5 oz can of mixed beans
-2 tbsp olive oil
-1 large onion
-1 red bell pepper
-1 yellow bell pepper
-1 orange bell pepper
-2-6 garlic cloves finely chopped or minced
-1 tsp cumin/cumin seeds
-1-2 tsp coriander
-3 tsp oregano
-2-4 tsp chili powder
-chili flakes (desired amount) (i use lots)
-3 tbsp tomato paste
-600 g canned chopped tomatoes
-1 tsp sugar
-1 tsp salt
-600 ml vegetable stock

1) heat the oil in a large pan over medium heat, add the onion, bell peppers and cook for around 5 minutes or until softened.

2) add the garlic, cumin, coriander, oregano, chili flakes and stir for 30 seconds until the garlic begins to color.  add the chili powder and tomato paste and cook for 1 minute (stir!)  add the tomatoes, sugar, salt, beans and stock.  bring to a boil, then reduce the heat, cover, and let simmer stirring occasionally for 45 mins.

3) put in bowl and eat eat eat.  mmm.

brussels sprouts with macadamia nuts! (or chestnuts!)
-1 lb brussels sprouts
-1/2 c unsalted butter
-1/4 c brown sugar
-1/2 c peeled chestnuts or macadamia nuts

1)  trim the brussels sprouts and remove any loose outer leaves.  add to a large pot of boiling salted water and boil 5-10 minutes until just tender, but not mushy.  drain well, rinse under cold water and set aside.

2) melt the butter in a skillet over medium heat.  add the sugar and stir til dissolved.  add the nuts and cook, stirring occasionally until fully coated and beginning to brown.

3) add the sprouts to the nuts and mix well, reduce the heat, cook gently, stirring occasionally to heat through  (3-4 mins)

4) eat!

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