I'm back a day and, well, the kind of stuff for some reason I was comfortable posting on LJ, but not here.
I'm back a day and, well, the kind of stuff for some reason I was comfortable posting on LJ, but not here. Sigh. So I'll chat about some tasty stuff I made to eat.
Roasted brussels sprouts: Cut in half, tossed with olive oil, lemon zest, finely ground black pepper, sea salt, garlic powder (I got lazy at mincing fresh garlic), spread on cookie sheet, cooked at 350F for 15+ minutes (until the loose leaves were crispy and the halves were a little tender.
Peanut slaw: shredded cabbage (obs), roasted peanuts, sliced up green onions, dressing. Dressing: peanut butter (the kind that's just crushed up peanuts), fish sauce, rice wine vinegar, toasted sesame oil, lime juice, minced garlic, sriracha, water to thin to pourable consistency.
Tasty!
Roasted brussels sprouts: Cut in half, tossed with olive oil, lemon zest, finely ground black pepper, sea salt, garlic powder (I got lazy at mincing fresh garlic), spread on cookie sheet, cooked at 350F for 15+ minutes (until the loose leaves were crispy and the halves were a little tender.
Peanut slaw: shredded cabbage (obs), roasted peanuts, sliced up green onions, dressing. Dressing: peanut butter (the kind that's just crushed up peanuts), fish sauce, rice wine vinegar, toasted sesame oil, lime juice, minced garlic, sriracha, water to thin to pourable consistency.
Tasty!
Yay for tasty, boo for whatever you don't feel comfy talking about.
ReplyDeleteMmmmm. Brussel sprouts. Also good with a bit of crushed red pepper as well.....
ReplyDelete