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Dinner! - Tina Marie's Ramblings
Red hair and black leather, my favorite colour scheme...

Dream or Nightmare?
Originally uploaded by TripacerDriver
On one of the recipe blogs I read, I saw a recipe today for roasted brussel sprouts. We both like them, and neither of us were starving after work, so I picked up a big bag of fresh ones on the way home, along with a loaf of olive bread and a container of hummus.

I tossed mine with finely minced garlic, Italian seasoning, and a bit of olive oil, then roasted them. Roasting is becoming my default method of cooking vegetables these days, because they so often come out tasting wonderful. And it seams healthier then boiling, and less bland then steaming.

I didn't get a picture of them, but last night, I made these corn tortillas. I think I liked the flour ones slightly better, but the corn ones will make better chips. The tortilla press makes the whole process go much faster then rolling them out by hand - I'll probably make them far more often from now on.

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3 comments or Leave a comment
planegirl From: planegirl Date: January 24th, 2008 01:57 pm (UTC) (Link)
Yeah!! Someone else who has discovered the greatness of roasted brussel sprouts!!
My dad discovered them around thanksgiving time- roast at 425 with salt, pepper and olive oil until browned. They were almost carmelized on the outside, while tender and succulent on the inside....MMMMMM! I'm gonna hafta make some tonight.
The tortillas sound great, too, and I may give them a shot :-)
Happy cooking.
skywhisperer From: skywhisperer Date: January 31st, 2008 04:36 am (UTC) (Link)
I started with the easy stuff - potatoes and garlic. Next thing I knew, I was roasting corn. Then squash. Asparagus. And now brussel sprouts!

But, honest, I can stop whenever I want!
alioth1 From: alioth1 Date: January 31st, 2008 11:12 pm (UTC) (Link)
I've never even thought about roasting green vegetables. That's definitely a new one for me, at least! Potatoes, parsnips, that kind of thing, yes.

If I didn't have a pathological dislike of brussel sprouts, I might be up for it.
3 comments or Leave a comment