i didn’t go to brussels
I rang in 2011 with a laid back affair consisting of some chocolates being consumed (some being a subjective term in this case…), some time spent relaxing with my parents and little sister, and a lot of bites of some great new additions to my food palette.
I’m getting a little ahead of myself here.
I was just so excited at the taste of this chocolate. Dark chocolate with an orange cream filling is a mixture pretty close to my heart. I’m usually not a fan of fruit desserts or fruity tasting chocolate mixtures, but there’s something very classic about the orange citrus cream and dark chocolate.
Even though it’s never a bad idea to start/end/continue with chocolate, I should probably bring up dinner.
While I never made it to Brussels during any of my travels last year, I thought it ironic and appropriate to ring in the new year with a taste of culture.
Enter brussels sprouts.
(What? You thought that was corny? I’m on academic break right now. I can transition how I want to.)
This is kind of a big deal because up until about two weeks ago I had never even tasted brussels sprouts.
I wanted to. Really, I did. It’s just that I was afraid I wouldn’t like them. So I never tried them, that way I couldn’t exactly say I didn’t like them.
I got over that hurdle. Let’s pretend that wasn’t my thought process or reasoning. And don’t worry. I plan on more than making up for this lacking in my life.
For my own New Years dinner, I made a simple mix of brussels sprouts, chopped meatballs, and rice. I haven’t stopped dreaming of it since.
It was inspired by Emily’s Asian Sesame Glazed Brussels Sprouts and my constant desire for quick Chinese take-out bathed in soy sauce. With my intolerance to gluten, that doesn’t really go over so well though.
Mock Takeout Brussels Sprouts + Rice
Gather the necessities:
– Brussels Sprouts, the star
– Rice (or another grain, like quinoa)
– Soy Sauce (gluten-free)
– Rice Vinegar
– Sesame Seeds
– Garlic Gold (or another oil with flavor, Emily used Sesame Oil in her recipe)
Rinse your brussels sprouts and cut the stems off. Chop them up into a few pieces and then toss them in some oil in a frying pan. I used Garlic Gold oil and the flavor was incredible. I highly recommend it! It’s a bit pricey, but more than worth it in flavor. Plus, you really use it sparingly because the taste comes through so well. I cooked my brussels sprouts over the stove for at least 15 minutes, stirring occasionally. I like them well done, so just cook according to your taste.
While the brussels sprouts are cooking, mix together your sauce. I don’t really measure sauces like this but to estimate I probably added 2 parts soy sauce to one part rice vinegar, along with a little water and a bit of GG oil.
When the brussels sprouts were done cooking, I added some pre-cooked rice and a chopped up meatball to the pan along with my sauce glaze. Stir together over low flame to heat it all up. After a minute or so of heating through, transfer to a plate and sprinkle with sesame seeds for that added pinch of flavor.
If you’re new to brussels sprouts, I highly recommend mixing up some of your favorite flavors. This is a dish that I’m going to be returning to again and again. It’s simple, has great taste, and of course, it can always be bulked up.
Who doesn’t like a plate that (almost) never ends?
Oh brussels sprouts, you’re pretty ELITE in my world.
How did that picture make it on here?
So what? I told you “some” was subjective…
Did you ring in the new year with any new foods? Obviously, brussels sprouts were mine. Chocolate has already been a loyal part of my life!
Any must-try foods that you can recommend that are maybe a bit uncommon?