What are you afraid of?
Everyone I know has some food they just won’t eat. For a lot of my friends, it’s tomato. They say the texture is weird. I don’t know, I think texture of food is important, but I love tomatoes. There were a lot of foods I was afraid to try for the longest time. Two of them being asparagus and Brussels sprouts. When you’re growing up, those two veggies are almost infamous. Not so much for me, mainly because my mom would refuse to make them because SHE didn’t like them. I get it, in a way. For a lot of people, both of those things were just boiled and that was it. Boiled veggies are almost never good. They get mushy, they have no flavor, and sometimes they smell.
This week’s healthy dish includes Brussels sprouts. I decided to try them after watching an episode of Chopped where it was a basket ingredient. Most of the chefs sauteed them instead of boiling them, and that made total sense. Sauteing something gives it more of an ability to soak up flavor.
This week’s shopping list seems like it’s a little expensive, but quite a few of these things can last for a long time, so think value. Here’s what to get:
Quiona (white or red, I mixed for this recipe)
Brussels Sprouts, half a pound or so, depending on size (They’re bigger this time of year)
Bunch of Kale
Sauteed Sweet Potato and Brussels Sprouts
1/2 sweet potato, diced
5 large Brussels Sprouts, quartered
1 cup quiona
Salt, pepper, tumeric, curry powder, cayanne pepper
4 cloves Garlic
1 tbsp chopped red onion
- Make sure you’ve prepped everything first, this will help you, I promise.Start the quiona, it cooks like rice, just boil it in salted water. It will start to split a little bit like small seeds do, but will not puff up like rice.
- Add the sweet potato and sprouts to a hot skillet with olive oil. Season with salt and pepper and saute until the potatoes slightly brown and the sprouts turn a bright green. Add a little more oil to the pan, then the garlic and onions. Cook until the garlic is fragrant, add a few dashes of the Worcestershire.
- The quiona should be done by now, drain some of the water but reserve some. Add the quiona and the rest of the water to the veggies with some more Worcestershire and remaining spices. Let the liquid cook down into a sauce. Serve on a bed of uncooked kale.
This recipe doesn’t seem to make a ton, but it is very filling. Brussels sprouts are a veggie full of fiber, so they are perfect for a stick to your ribs meal in the winter when it’s cold.
I’m going to leave you with these words of advice: you don’t have to like everything you try, but you should try things that scare you; you have no idea what you like or dislike until you try it.