Eating Brussels Sprouts and Jamming in The Kitchen

Recently, I was fortunate enough to have a day where the family was away. It’s not that I don’t love my family, but I get excited for days like this. Those are the days where I take the liberty to try new recipes and ingredients, and otherwise experiment in the kitchen. It was a Sunday, and my family had decided to go out for the day. After church let out, I knew exactly what I was doing: cooking. Not only did I know that I would be cooking, I also knew what I would be cooking (that’s a first. I’m usually in the habit of winging it).

I went up to Trader Joe’s with all intentions of procuring ingredients for this recipe. I did have to improvise a bit, and I’ll discuss how I did that a little later. Of course, with me being in a supermarket, you know I got more than I needed to, right? I got the ingredients that I needed, but I was a little more gung ho than was really necessary. I ended up with extra brussels sprouts and jasmine rice. We have rice at home, but I’ve decided that I don’t like that particular rice. It has very little to do with it being a name brand rice; the one and only reason that I don’t like it is because it takes double the time to cook as basmati or jasmine rice does. When I’m hungry, I am not for that. I see no reason why it needs to take that long, but let me rest my case. I got the rice I wanted, and went home to start cooking.

Now, the recipe calls for Sriracha seasoning. If you’re like me and don’t have Sriracha seasoning, and wasn’t planning to wait an extra week or so until said seasoning is shipped to your house, this is where a little improvisation comes into the picture.

Sidenote: holy freaking crap, it’s Friday! Where did the week go?? It’s so weird to be sitting outside of a coffee shop on a Friday evening as opposed to being at work all day. This was my only day off this week, and I enjoyed that time with my mother and nephew. Now here I am blogging, and not looking forward to going back to work tomorrow. Oh well, such is life. :End Sidenote

What I did to cover for my lack of Sriracha seasoning was to get my laptop, turn on my favourite music, and start dancing and jamming out in the kitchen… then do this:

I read the description for the Sriracha seasoning, and decided to try creating similar flavors with what was in my larder. I took some Sriracha and brown sugar (easy, right?), combined it with the other ingredients in the recipe (which were few), and mixed it all together in a bowl.Cover a baking sheet with the Sriracha slathered sprouts (oil or spray your pan first, of course), and let them bake for 20ish minutes. In the meantime, let the music you turned on earlier move you. Twirl, shake it, thoroughly enjoy yourself… but don’t forget the sprouts!!

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Now, what I’m about to write comes from not having had brussels sprouts for about 8ish years up until this point. The first time I had brussels sprouts was with bacon and truffle oil, so of course, I thought they were amazing, and couldn’t understand why people didn’t like them. This time around… well, I made a discovery. I like them right out of the oven when they’re hot or warm. Once they start to get cold, they are no long my thing. I know that’s terribly finicky of me, but it’s the truth anyhow.

Anyway, these were good. The only thing is that they weren’t as spicy as I would’ve liked, which could easily be fixed with more Sriracha, and possibly the addition of red pepper flakes or chili powder.

By the way, this was my first time trying and cooking with Sriracha. I see why people are obsessed with it. Plus, it has the added bonus of being low on sodium! I also found out that it’s amazing with the egg fried rice that I enjoy making. It also has a definite garlic taste to it, so that make it even more amazing!

Sriracha for the win! Maybe next time I need it, I’ll get the real thing. I used Trader Joe’s version of Sriracha since I was there, but if the real thing is anything like that, I’ll surely be obsessed.

Don’t hate me for that.

That is all! Enjoy your sprouts! 🙂

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(Editor’s Note: I wrote this a couple of weeks ago, and forgot to publish it because I hadn’t uploaded the pictures to my computer. Such is life).

 

3 thoughts on “Eating Brussels Sprouts and Jamming in The Kitchen

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