I have no problem admitting that tonight, I was the pig. The good thing about our relationship is neither one of us is more a fatty than the other. We take turns.
I didn't expect to be, but I tried this new recipe - wine glazed Brussels sprouts - and they instantly became one of my new favorite foods ever. I polished my plate off in record time and then began eyeing The Photographers. Either he didn't like them or was afraid for his life, but he sacrificed his plate to me to gobble up, too.
And then I finished off his pasta.
My belly is swollen (but it's cool, because being a fatty doesn't count this time of year anyway).
Should you feel so inclined (and aren't geographically around me), that wine glazed Brussels sprouts recipe from VegKitchen.com is:
Ingedients
2 pounds Brussels sprouts
1/2 cup dry red wine
3 tablespoons agave nectar or maple syrup
1 1/2 tablespoons soy sauce or tamari
1 1/2 teaspoons cornstarch
Directions
(PLEASE NOTE: I've modified this recipe, because the original directions just didn't work in my opinion):
- Trim the stems from the Brussels sprouts.
- In a small bowl, combine the wine, agave nectar, and soy sauce and stir together. Transfer to a 3-quart saucepan along with 1/4 cup water and the Brussels sprouts. Stir together, then cook, covered, at a gentle simmer for 10 minutes, stirring occasionally. Uncover and cook, stirring occasionally, for another 5 minutes (you don't want to overcook these little nuggets of heaven, but if you need more time, than okay. This isn't set in concrete).
- Dissolve the cornstarch in a small amount of water (you may need TWICE as much of this stuff than you think you will - you want a really thick, purple-hazed glaze). Stir into the saucepan quickly, then cook for another 5 minutes. Remove from heat and transfer to a covered casserole dish to serve (or just east right out of the pan, you piglet mcgee).
Yields: 8 (that's a lie: this might yield two, MAX).
Make. Eat. Love. Oink.
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