This past weekend I had some time on my hands and wanted home cooking. I've been so busy that I haven't been cooking as much as I like to, which is on a very regular basis. On Friday night I made a spicy bbq sauce, threw in some Cast Iron seitan with its broth to marinate, and got to work on Sunday making a great late lunch.
Blood Orange and Garlic Roasted Brussel Sprouts, Mac and Cheeze,
BBQ Grilled Seitan
The seitan is was cooked on my cast iron grill pan and basted with additional sauce. The mac and cheeze is the Lower Fat New Farm take, made with gluten free noodles since I like them better in baked mac, but the sauce was not gluten free - I'm out of tamari! Some of the grill lines are scary, but trust me, it was killer. In a seitanic way.
The brussel sprouts were the true showstopper of my culinary day. I've conferred with my sister, and we don't remember ever eating brussel sprouts growing up. Our mom loved green vegetables, but I'm guessing she had been subjected to poorly made brussel sprouts herself or simply heard the rumors, and didn't see the point in passing that on.
Organic brussel sprouts
$1.49/lb from New Seasons Market
I've only had them since living in Portland these past 4.5 years, because you know, I'm a farmer's market devotee so how could I not try them? I'll eat them steamed now and then, like at the Bye & Bye and hanging out with bbq or peanut sauce, but I prefer them roasted with garlic. I first roasted them at the end of 2006, and to amuse myself, let me reference my post from late 2006 post - Balsamic, Orange and Garlic Roasted Brussel Sprouts.
Ready to roast - tossed in a lightly oiled pan with a tablespoon of extra virgin olive oil and whole cloves of garlic.
After roasting 12-15 minutes at 400F, I tossed the the 20 or so halved sprouts with the freshly squeezed juice of one small blood orange, coarse sea salt and black pepper.
Here's an Eastern Bowl I ordered at the Bye & Bye last month...