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A Case of the Mondays
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A Case of the Mondays

I was lucky enough to have a Monday off after a long weekend of Yoga Teacher Training (next post!)… here is what I did on my “off” Monday…

Brussel Sprouts 

Brussel sprouts are one of those vegetables that really suffer from overcooking.  The bad reputation that they have received over the years is undoubtedly from the mushy bitterness that comes from keeping them on the stovetop far too long. 

Miniature cabbages and such a pretty green!  I picked these up at the market and found a recipe that sounded like a delicious way to use them.   I didn’t really grow up eating Brussel sprouts, but in recent years, I gained an appreciation for the little cruciferous veggies! 

Brussel Sprouts Risotto

    Brussel Sprouts Risotto
    3 c Brussel sprouts halved
    1 T oil (olive or canola)
    1 c chopped apple (peeled)
    1/2 c chopped onion
    1/2 c chestnuts or walnuts
    1/2 c vegetable broth
    salt and pepper to taste
    Cook the Brussel sprouts in boiling water until desired softness (better al dente than over done!) In a large skillet, combine oil with apples and onions and cook over medium-high heat until soft , about 3 minutes. Add Brussel sprouts, nuts, broth, and seasonings. Cook, stirring frequently, until broth has soaked in, about 5 minutes.
    Risotto made with oil and veggie broth on the stovetop (followed the arborio rice instructions from the package subbing oil for butter to make it vegan) and added some onions, some crushed garlic and a dash of seasalt and ground white pepper.

Kris often prefers his food with a bit more salt than I do, so he also added a few sprinkles of soy sauce to the top and reported that it tasted good… you can easily experiement with some different seasonings!

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I cast on for my sister’s birthday present late last week, and I was looking forward to a day of knitting progress yesterday.  I can happily report that it went as planned:

Honeycomb Vest

This is the Honeycomb Vest pattern from Knitty, and I am using Elsebeth Lavold’s Silky Wool in the “Cedar” colorway. The original pattern uses a small cable stitch, and after I swatched a few repeats, I wasn’t feeling the love.  I thought it was very pretty but it was too tedious… so I pulled out some of my stitch dictionaries and found a textured stitch that wouldn’t make me dread knitting this vest. That is way too much bad juju to put into a vest for my little sister!  I found a simple broken rib pattern that slightly resembles the honeycomb stitches, and I am zipping right along with it. Since I changed it up a bit, I am now calling it the Cedar Vest – that seemed fitting.

I love this yarn – one of my favorites, for sure.  I made the Glee Tee with it in 2007, and when I saw this yarn last year at The Mannings, I picked it up immediately.  The color was too amazing to pass over… and I think it will be a great color for my sister too!

…I am planning several other gift knits this year – mom is next (her birthday AND Mother’s Day), and she has already chosen a pattern, and then I have some great ideas for my other sister’s birthday this summer… and lots of baby knits on the horizon… I love to think about all of the possibilities, but now I need to get those fingers flying!

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32 Responses

  1. Julie

    Ohhh – can’t wait to try the brussel sprouts that way! We’ve always had them for family holiday dinners. This year my 1-yr old went NUTS for them! She goes crazy for all green veggies, I love it! Can’t wait to see the vest done. I have to say that I’m not really a fan of them but you may be changing my opinions of them with this.

  2. ann

    I love brussel sprouts! They’re really good shredded and sauteed lightly with a little olive oil, poppy seeds and lemon. my husband only had ever had them boiled beyond life and was convinced he didn’t like them, ever, but he really liked them this way!

  3. LittleWit

    It sounds like I may have fallen victim to mushy brussel sprouts. I am just not a fan of warm leaves. I love the color on the vest. :)

  4. Embee

    I’m not a brussel sprout type of girl, but since I love veggies, and since your picture makes them look so delish… I just may have to try!

  5. Yarnlot

    Being from Belgium I really like them but never used them in a risotto. Will have to try that soon…

  6. Elemmaciltur

    Oooooh! I LOVE brussel sprouts! I really have to give this recipe a try. :-) Also love the colour of the Honeycomb vest!

  7. Kala

    Your risotto looks really yummy, I love brussel sprouts but they give me a really bad stomach ache, oh the sorrow!

  8. Kristin

    Thanks for the recipe! I’m totally obsessed with Brussels Sprouts – and have been since I had them at our local Bistro last October. Since then, we’ve probably had them once/week – thanks to several recipes found on 101 Cookbooks. I love getting new recipes, though, and will try this one soon!

  9. ames

    Hm. I had brussel sprouts last night as well! I’ve never boiled them, however. I just cook a couple of garlic cloves in butter on the stove, cut the brussels sprouts in half and pop them cut-side down on the garlic, splash with lemon juice (sometimes a little, sometimes a lot), lower the heat to med-low and loosely cover. I stir them up once in a while, and when I can smell them in the other room, they’re usually done. Mmmyum.

  10. Stephanie

    I don’t know about brussel sprouts. I guess I’ll have to try your recipe and see how I like it. It’s worth a try, right? Gorgeous new knit. I love that color.

  11. Josiane

    Thank you for sharing your recipe, Lolly! It looks delicious!
    The colour you’ve chosen for your sister’s vest is indeed amazing. Love it! Your modification to the pattern looks great, too.

  12. Jenna

    I had the same issue with Brussels Sprouts, but then I tasted them roasted. Mmm, total love. You’re right, you have to cook them in an adult way, not boil the life out of them. I also love this recipe, which you may have to modify to remove the sugar: http://www.101cookbooks.com/archives/caramelized-tofu-recipe.html

    Did you go see Milk?

    You’re being such a generous knitter, it’s very inspirational. It might be good to note that the baby knits are NOT FOR YOU :) xoxo

  13. Geary

    Do you make your own vegetable broth or do you buy canned or boxed vegetable broth or do you use the dry cubes? If you buy canned broth, do you have a product that you recommend? If you make your own vegetable broth, do you have a recipe you are willing to share?


  14. Lien

    I love brussels sprouts, but then I love brassicas of all kinds. I usually halve the sprouts and sautee them in butter and garlic, adding a bit of water for boiling/steaming. Then, just as it’s finishing, I put in a splash of white wine. I make a bucket of sprouts, and a mountain of garlic mashed potatoes and stuff myself silly.

  15. Aunt Kathy

    I love brussel sprouts, my favorite by far and that recipe looks delicious. Funny I always thought they were related to cabbage but they are really a cousin to broccoli, go figure.

  16. Nanette

    Mmm brussels sprouts! I love ‘em. I once saw Martha Stewart make a recipe that involved laboriously removing all the leaves from the individual sprouts. LOL

  17. tiennie

    That is a gorgeous color!

    We love roasted brussel sprouts with just garlic, olive oil, salt & pepper. Mmmm….!

  18. Amanda Cathleen

    hmmm, brussel sprouts. I don’t think I’ve ever tried those, I don’t think I’ve ever eaten turnips either! (Don’t worry though, I do love my veggies. And strangely enough so do my kids. They are really good at eating their veggies. I thought kids where supposed to hate them!)
    Anyway, love the change you made to the honeycomb vest. I’ve had it in my queue for a while, but the stitch pattern has held me back from casting on.

  19. Nanc

    I loves me some brussel sprouts. Sadly, hubby does not. So I only “indulge” in these for Thanksgiving. Sad, no?

    Lovin’ the vests, btw. Also sad – I cannot wear vests as they make me look instantly dyke-y (even feminine vests). Boo.

  20. Nell

    Yum! That looks delish!

  21. stacey

    I had never had a brussel sprout until a few years back – broiled with olive oil, salt and pepper. YUM! I’ve been hooked ever since. I’ll be growing plenty in my garden this year for sure! I’ll be printing out this recipe!

    Love the mod on the vest – all those cables would be annoying – the texture the broken rib gives it is very similar!

  22. Nicole

    Great colour indeed!

    My favourite way to eat brussel sprouts is to finely chop them, sauté them lightly in olive oil with some garlic (if truth be told, I start off with pancetta in the pan, but I realize that’s not exactly a “veggy” option). Finish with a nob of butter, season with salt and pepper, and a good squeeze of lemon juice. Sprinkling some toasted pine nuts on top is also very good. Because the brussel sprouts are all chopped up, they need very minimal cooking, which keeps them slightly crunchy and sweet. A great side dish.

  23. margaux

    that looks delish! i happen to be a little hungry at the moment ;-)

    and i love the vest!! i have mine in a bag somewhere – i believe i am so close to being done but put it away! can’t wait to see how yours turns out.

    can’t wait also to hear how your yoga training was! fun!


  24. Melissa A.

    I tried brussel sprouts once but didn’t like them. I roasted them with potatoes and I think that was a mistake because the potatoes cooked faster. I will try them again if I ever get them in my organics box. I really am trying to like all veggies.

  25. Selkie

    Ha! How crazy that you post about the same yarn that I just purchased two days ago (but the colorway I purchased is teal). I saw the Silky Wool in someone else’s stash and had to get some of my own (13 skeins for a large project). It broke my yarn diet. Ugh…

  26. Patricia

    Gosh, I have been on a Risotto binge this week and will add this recipe to my sollection. Yesterday was Risotto with Asparagus!

  27. Susan

    My dad cooks his Brussels Sprouts the good Italian-descent boy way. He boils them – purposely overcooked – then, he sautées them in a lot of extra virgin olive oil, chopped garlic, crushed red pepper flakes, and sprinkles with salt and pepper. If visiting my parents and there are GS’s in the fridge, I always request my dad prepare them. SO good.

  28. Susan

    BTW – try putting good-quality extra virgin olive oil and salt on your popcorn next time you make some, instead of butter. Another foodie idea from my Italian family. Unrelated to sprouts and knitting, but the olive oil counts as a green, right?

  29. mamie

    perfect! i just bought some brussel sprouts and i was thinking of a good way to use them. this sounds delicious. there is another recipe from fig and plum here that you might try…http://www.figandplum.com/archives/000870.html, but without the bacon (whoops, just re-read the recipe).

    and i just wanted to tell you I loved your viva la vest so much i knit one too. when i saw it last month, I had no plans to knit a sweater, but it was perfect and pulled me through a rough month. thanks for the inspiration, here is my blog post if you want to take a look http://mamieknits.blogspot.com/2009/02/fo-fair-isle-yoke-vest.html

    smiles, amiee

  30. Heather

    Thanks for the great recipe, Lolly! I am being trusted to kitchen duty this month (wow – how did that happen????), and this sounds like a great recipe the fam will like!


  31. Leslie

    I really like that stitch pattern, and the color of the silky wool is fabulous!

  32. Abby

    I made a version of these for dinner last night….and it was YUM!! my man just loves his brussels but I am a bit lukewarm on them…. this recipe turned me around…thanx heaps for the inspiration.

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