Fried Brussel Sprouts with Paprika Dipping Sauce

Brussel sprouts.  It's one of those things that you always hear in conjunction with, "Ew!  YUCK!"  And so, I spent most of my life avoiding them.  There are enough yum things in the world, no need to mix in some yuck.

But then my husband tried some at work.  He came home singing their praises.  "Babe, have you had brussel sprouts before?  Really?  We need some!"

The next trip to the grocery store I threw some in the cart.  For him.  Because I was pretty sure it was another weird taste he had developed south of the equator.

Funny how these 'weird tastes' turn into 'good eats'.

That's right.  I enjoyed my brussel sprouts.  And I cannot figure out why the word 'yuck' has followed them around all these years.  

Last week I saw this recipe and knew I wanted to try it.  I even left a comment saying so, which was probably taken as, "Yeah, ok, that's what everybody says."  But I spoke the truth.  I wanted them, and I would have them. 

And have them I did.  Brussel sprouts -- YUM.

FRIED BRUSSEL SPROUTS WITH PAPRIKA DIPPING SAUCE
Recipe totally copied and pasted from The Bitten Word.
Go visit.  You will be happy you did.

Makes about 6 servings

Ingredients:

For the sauce

2 medium cloves garlic, minced
1 large egg (see NOTES)
2 tablespoons freshly squeezed lemon juice
1/4 teaspoon salt
1 tablespoon sweet paprika
1 cup olive oil

For the Brussels sprouts

Peanut oil, for frying**
1 pound Brussels sprouts, trimmed and halved, retaining enough of the stem so that the sprout stays together (see NOTES)
Salt

Directions:

For the sauce: Combine the garlic, egg, lemon juice, salt and paprika in the bowl of a food processor or a blender jar. With the machine running, add the oil in a slow, steady stream. Process or blend until the mixture thickens, 2 to 4 minutes.

For the Brussels sprouts: Line a plate with paper towels.

Pour the oil into a Dutch oven or deep cast-iron skillet to a depth of 1 inch and heat over medium heat. Once the oil shimmers, gently slide half of the sprouts into the oil. Fry for 2 minutes on each side, until the sprouts are browned and crisp. Transfer to the paper towel-lined plate, season with salt to taste and repeat to fry all of the sprouts.

Serve hot, with Paprika-Spiked Dipping Sauce for dipping.

NOTES:

**I used olive oil to fry the brussel sprouts because I did not have peanut oil.  

Because the eggs remain raw, use pasteurized eggs if you have food-safety concerns.

Make sure the sprouts are completely dry before frying. If any moisture remains, the hot oil will splash and sputter, and you risk burns. If the oil starts to pop, hold a large pan lid or splatter screen over the Dutch oven or skillet to contain the oil.

COST: $4.77  COST PER SERVING (6): $0.80

Whole Wheat Pasta with Walnut Garlic Pesto

It has been ages since I have posted a new recipe.  And by ages I mean two weeks.  But when you love to cook, two weeks can seem like ages.

Yesterday, though, the business slowed down a bit and the rain paused long enough for me to do what I enjoy.  Who cares that there was laundry to be done and work to do?  The conditions outside were right, and I wanted to cook.

This is not actually a new recipe.  In fact, this was one of my original recipes on this blog.  But it was time to do it again.  What can I say -- my pictures in the early days were atrocious.  ATROCIOUS.  Oh well, I have lived and I have learned.  And I needed an easy unprocessed recipe for dinner.  What's easier than pasta???  I like the ingredients on this bag of penne:  organic whole wheat flour.  YES.

Pesto is always so easy to make if you have a food processor, and this pesto is no different:  walnuts, garlic, parsley, olive oil, and lemon juice.  Mix it up and that's it.

The recipe called for cooked mushrooms and spinach, but there was no spinach to be found in my fridge... but there were brussel sprouts!  Yes, you heard me correctly -- I added brussel sprouts.  Don't yuck my food just yet.  These things taste good when cooked right!  And I cooked them right :)

The end result?  A fast, unprocessed, vegan meal that you can make in 20 minutes or less.  And a happy, happy Tiffany.

Man, it feels good to be back in the kitchen!

Recipe adapted from Everyday Food with Rachael Ray, August 2010

Ingredients

TipBuy walnut pieces, which are cheaper than whole walnuts, when the shape of the nut doesn't matter.

TipToss a small handful of baby arugula with the spinach or brussel sprouts.

TipSpice up the walnut sauce with crushed red pepper.

• 1 pound whole wheat penne rigate pasta

• 1/4 cup plus 2 tablespoons extra virgin olive oil

• 2 cups white mushrooms (about 5 ounces), thinly sliced

• 1 cup brussel sprouts, leafed or spinach

• 4 cloves garlic

• 1 cup walnut pieces (about 4 ounces), toasted

• 1/2 cup coarsely chopped parsley

• Grated peel and juice of 1/2 lemon

• Salt and pepper

Directions

1. In a large pot of boiling, salted water, cook the pasta until al dente, about 12 minutes. Drain, reserving 1 cup of the pasta cooking water, and return the pasta to the pot.
2. Meanwhile, in a large skillet, heat 2 tablespoons olive oil over high heat. Add the mushrooms and cook, stirring, until lightly colored, about 5 minutes. Stir in the brussel sprout leaves and cook until wilted, about 1 minute.
3. Using a small food processor, mince the garlic. Add the walnuts, parsley and lemon peel and process until finely chopped. With the machine on, add the lemon juice and remaining 1/4 cup olive oil; season with salt and pepper. Process to form a paste.
4. Add the walnut pesto and 1/2 cup of the reserved pasta water to the pasta; toss to coat thoroughly. Stir in the mushroom mixture, adding more pasta water if needed; season with salt and pepper.

COST: $6.83   COST PER SERVING (4): $1.71