Tuesday, July 27, 2010
Brussel Sprouts?
I HATED when we had to each mushy, microwave heated frozen brussel sprouts at dinner when I was a kid! Here's the solution: Chop fresh brussel sprouts to resemble chopped cabbage and saute with garlic and olive oil (Colby likes it best when the leaves are slightly charred). Serve with your favorite fish and the rice recipe below and you have a hit!
Possibly the best rice ever created...
For the 24th of July, I was treated to veggie kabobs and this rice pilaf at my Mom's house...
The kabobs included: pineapple, red potatoes, red/green/yellow peppers, whole mushrooms and red onions--all slathered in a sweet and light BBQ sauce.
She also made this rice, which is to die for! Here's the recipe:
Colby's Favorite Rice Pilaf (Mom):
Heat 1/2 cube butter, add 1/2 medium onion--diced and 1 bay leaf. Saute until tender--not browned Add 1 cup rice, stir to coat (don't brown) Pour in 2 cups hot stock, salt and bring to boil. Cover and simmer 18-20 minutes, fluff and remove bay leaf.
(My alterations: I used Smart Balance instead of butter and oregan instead of a bay leaf---Mmmmm. You could also sub veggie broth for the chicken broth...)
The kabobs included: pineapple, red potatoes, red/green/yellow peppers, whole mushrooms and red onions--all slathered in a sweet and light BBQ sauce.
She also made this rice, which is to die for! Here's the recipe:
Colby's Favorite Rice Pilaf (Mom):
Heat 1/2 cube butter, add 1/2 medium onion--diced and 1 bay leaf. Saute until tender--not browned Add 1 cup rice, stir to coat (don't brown) Pour in 2 cups hot stock, salt and bring to boil. Cover and simmer 18-20 minutes, fluff and remove bay leaf.
(My alterations: I used Smart Balance instead of butter and oregan instead of a bay leaf---Mmmmm. You could also sub veggie broth for the chicken broth...)
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