After a weekend of birthday celebrations (read: hot dogs), it felt good to restock my fridge and pantry this week and get back in my kitchen.
I find it slightly ironic that the time of year when I regularly expose my body parts (in a “I went to the beach” way, not a “I streaked down Michigan Avenue” way) to the elements and onlookers is also the time of year when I tend to eat the most- and least healthfully.
Sure, I eat my fruits and veggies, but I also eat my share of ballpark fare and bar food while enjoying the many beer gardens that Chicago plays home to.
So stocking up on healthy food and not having to rely on dining out felt good.
I pounded through a bag of brussels sprouts in pretty much no time, polishing them off last night with this awesome warm salad. I’m pretty sure it would be more appropriate for winter, but I like to keep you all on your toes.
Warm Brussels Sprout Salad
8-10 medium brussels sprouts, cleaned and trimmed
1/2 small onion
2 T sun dried tomatoes
1 t olive oil
2 T chicken or vegetable broth
salt and pepper, to taste
1/4 t garlic powder
1. Thinly slice brussels sprouts, and roughly chop larger pieces.
2. Chop or thinly slice onion. I chopped mine fairly fine, but slicing works depending on your preference.
3. Roughly chop sun dried tomatoes. You can use the kind packed in water or olive oil (Trader Joe’s sells them in oil, so clearly that’s what I had on hand).
4. Heat oil in a skillet over medium heat. Add brussels and onions and saute for about 5-7 minutes until the sprouts begin to brown a bit.
5. Add tomatoes and saute for another few minutes.
6. Add broth and cover, steaming until the sprouts are tender to your liking.
7. Sprinkle with salt, pepper and garlic powder and saute until all liquid is absorbed.
Served alongside grilled chicken topped with a hot sauce and a dollop or sour cream and sweet potato tots (which I also sprinkled with garlic powder- I’m addicted).
Yes, this recipe is almost embarrassingly simple, but it’s really more about the method than anything. It would also be really good with pancetta or walnuts, and could even be mixed into pasta or rice for bulk+nutrients.
And those sweet tater tots? Healthy. But still tots.
I love brussels sprouts, but tots will always have my heart.