The internet is a funny thing, resource, time sink, abyss of knowledge – useful and otherwise, and (re-) connector of people.
It’s this last one that I’m thinking of as I post this. You see, Facebook or “The Facebook” as one pal calls it, put me back in touch with Gail.
I knew Gail back in middle school some <cough> 30-plus <cough> years ago. We were not great pals, but we got along and I thought she was one of the smartest girls in the class (I’ve always liked brains!) For high school I went off to an all-male catholic military academy and she went to the community high school.
Fast forward to a year or so ago, maybe two. I reconnected with Gail via Facebook and enjoy following her witty posts, while living vicariously through her amazing travels and volunteerism. When I was trying to get this blog launched and looking for professional help (she’s in “the business”) I asked her for some help – she directed me to a fine person who was able to make manifest my vision for my logo. She also “introduced” to one of my favorite bloggers. So there’s some connection going on after the re-connection.
Gail usually comments when I post something about vegetables, and not so much when talking about porky deliciousness. In any event – when I posted about the Brussels Sprouts and Canadian Bacon, she mentioned she had a favorite recipe to share and would I like it?
Oh Yes! Gail was busy with the final days of the election and needed her attention there but once that was over she was so kind to send her recipe for:
CITRUS CURRIED BRUSSELS SPROUTS With COUSCOUS
1/4 cup vegetable or chicken broth
1/4 cup fresh orange juice
1/4 cup fresh lemon juice
1 tablespoon olive oil
2 teaspoons curry powder — or any curry or masala mixture you like
1/4 teaspoon salt
1/8 teaspoon black pepper
4 cups trimmed Brussels sprouts (about 1 pound)
1 1/2 cups water
1 cup uncooked couscous
1/3 cup or more finely shredded carrot
1/3 cup golden raisins
3-4 tablespoons pine nuts, toasted
- To prepare dressing, combine first 7 ingredients in a large bowl, and stir well with a whisk.
- Steam Brussels sprouts, covered, 8 minutes or until tender. Drain and quarter.
- Bring water to a boil in a medium saucepan; gradually stir in couscous.
- Remove from heat; cover and let stand 5 minutes.
- Fluff with a fork.
- Add Brussels sprouts, couscous, carrot, raisins, and pine nuts to dressing;
This pulls together quickly and makes an interesting side dish. The citrus and raisins add an acid and sweetness that cuts the bitterness of the sprouts. I can’t say I could really taste the curry – perhaps more or a different kind is needed.
It was delicious and I ate it for several meals! You could change it up by omitting the curry and adding grated ginger, substituting cashews for pine nuts, or dried cranberries for raisins. This recipe is Gail’s – you can make it your own!
I have more Sprouts to prepare – so stay tuned……
Until next time, Eat Well & Keep Digging!