Once again, it has been a little while since I have posted. I have been thinking a lot about that lately, and while I’d like to have more frequent posts, we just aren’t creating as many new or exciting recipes now that we are concentrating on our little peanut. Don’t get me wrong, we still cook almost every single night, it just seems to be things I’ve already blogged about. And when it comes to pours, we’ve been drinking more of the tried and trues as well, now that we are spending more time in, and less time out. So, I’ve debated changing the content of Paws and Pours a bit, to maybe encompass more nutrition information, favorite products, or balancing exercise and healthy eating with an infant, etc. I’d love to hear from readers what draws you to food blogs, and what kind of content you are interested in reading. Please leave a comment if you have ideas.
Now, back to your regularly scheduled blog topic…
I don’t know about you, but I’m just loving the fall produce. Bring on the winter squash, fall apples, brussel sprouts and sweet potatoes. Also, I start using the grill less, and begin the migration to roasting and braising and even making a little soup.
Up until a few years ago, I didn’t care much for brussel sprouts. Looking back, it was because I had always had them boiled, with salt and pepper. They were too bitter, and overcooked for my tastes. After seeing recipes for roasted brussel sprouts, I thought I’d give them a try. It was love at first bite! Since that time, I have looked forward to them every fall.
So, this summer, my mom grew brussel sprouts just for me. The only problem is, she lives in Minnesota. I got to eat a few while there, and manage to sneak a few home to Arizona, but alas, now I’m buying them. Imagine my surprise when I went to Trader Joe’s yesterday and they were selling them still on the stem!
Did you know this is how they grow? I have to admit, until I saw them in my mom’s garden, I had no idea how they grew and what they looked like before being picked.
The way I enjoy them the most is roasted, but sauteeing is another wonderful preparation method for these mini cabbages. To roast them, I simply preheat the oven to 425. I lay them on a cookie sheet and spray with olive oil and sprinkle some kosher salt flakes on top. Roast for 15 minutes, or until the outer leaves are crisp and brown. Take out of the oven and drizzle maple syrup over sprouts (approx. 1-2 Tbsp.) and stick back in the oven for another 5 min. Enjoy! The sweetness of the maple really contrasts nicely to that bit of bitter you get from the sprout.
Another way I enjoy them is to toss them with olive oil and good balsamic vinegar before roasting. Do everything else the same except omit the maple syrup.
What is your favorite fall fruit or vegetable?
Leaving you with a picture of the paws and pacifiers part of this blog.