Thursday, December 10, 2009

Risotto and Brussels Sprouts

For breakfast I had a honeycrisp apple002

and full fat cottage cheese.006 004

Kleinpeter is a local dairy, which is quite good, but I have to admit that Breakstone is my favorite. I wish I could find large curd cottage cheese around here. By the way, cottage cheese is one of the foods that I really started liking a couple of years ago. I mean, I always tolerated it, but now I love it.

Snacks in the morning:

half a cool mint chocolate clif bar, made into little squares, and stacked into a tower.018

handful of cashews009

Lunch was leftover Pad Thai.020021Around 2:00 I had coffee and a cake square. I tried my hardest, but I caved in to temptation.011   

Dinner was an old favorite in our house – risotto and roasted brussels sprouts. Mr. Greens makes the risotto, and I make the brussels. He uses arborio rice, garlic, onions, seafood stock, and white wine or beer. Tonight he had to use beer since we were out of wine. 029

It was topped with a few small shrimp which were sauteed lightly in olive oil and seasoned with Tony Chachere’s. (Best seafood spice in my book)

For the brussels sprouts, I cut them in half, lightly coat in olive oil, sprinkle with salt and pepper, and place in a dish. Add minced garlic (one or two cloves). Place in 400 degree oven for 20 minutes. After twenty minutes I stir and add a tablespoon of pine nuts. Bake for another 15-20 minutes. They’re pretty darn good. We haven’t strayed from this method yet.027

The insides are usually creamy and the outsides crispy. The pine nuts really scent the brussels.

I like to add my burnt garlic and toasted pine nuts to the risotto. Yum! 031


Anonymous said...

Those brussels sprouts look yummy. Maybe MS. Claus will make some for me some time.

beans.n.greens said...

Brussels are where it's at.

Cindy said...

Thanks for mentioning Tony's in your blog and recipe! But please use it on more than seafood, great on any meat or vegetable

Cindy Adams-Ardoin
Food Scientist
Tony Chachere's