Tasty Tuesday: Brussel Sprouts with Bacon REDUX

I've made brussel sprouts with bacon before, but they weren't like this. I'd like you to forget that last post even happened, because this version is way better. One of my readers (hey Becky!) sent it my way, and I am now forever in her debt. 

Brussel sprouts are good; so is bacon, and bacon fat. But when you add caramelized onions and balsamic glaze, this side dish goes from "yummy" to "OHHOLYMOTHER, GET IN MY MOUTH!" I have to admit, I didn't follow the instructions to the letter; I didn't remove the onions and bacon - instead, I sauteed everything together on low for about 45 minutes. By the time we were ready to eat, the onions and bacon were black. I was worried they were over cooked - I needn't have been.

Pair this dish like I did - with some red wine, a pita pizza, and a good friend. You won't be sorry.

Tasty Tuesday: Red Sauce with Butter and Onion

No one knows why we do the things we do. Human nature is a mystery, at best. So often, we'll know what needs to be done, but for whatever reason we don't take action. I can't explain why I make these decisions - I just know that I am imperfect.

I will never know why I avoided making this pasta sauce for so long. There was no good reason for the delay, no purpose for it. It's the easiest recipe there is, but still, I put it off. On Saturday, I finally gathered the meager 3 ingredients and stewed them up. And I'm furious with myself for waiting. I first read about this sauce two years ago, and that's two years of my life I can never get back.

Don't ever buy premade red sauce again. Just don't. Make this instead.

Recipe from the greatest cooking blog of them all, smitten kitchen.

Ingredients:

• Can of whole peeled San Marzano tomatoes
• 5 tbs butter
• 1 yellow onion

Directions:

• Peel the onion and slice it in half.
• Put the tomatoes, onion, and butter in a 3 qt. saucepan.
• Heat on medium until it simmers.
• Lower heat and let simmer for about an hour.
• Crush the tomatoes against the side of the pot. If some of the onion gets pulverized, that's okay.
• Remove the rest of the onion and set aside. It tastes great on sandwiches, so don't just chuck it.
• Try not to eat the whole batch directly out of the pan. It tastes even better on pasta - trust me.

When I first tasted the sauce, it didn't seem quite right - definitely not the red sauce I'm accustomed to. But I licked the spoon clean. And then I took another spoonful. And another. Pretty soon I wanted to puree the whole thing into soup and just forget that it's supposed to be sauce - but that'll have to wait til next time.

To quote, I dunno, somebody, this stuff will make you want to slap your grandma. Instead, give her the recipe. Once she tastes it, she'll slap herself for not thinking of it first. 

After you've licked your bowl clean, put the remainder in a mason jar and store it in the fridge. In a couple days, boil some adorable music note pasta and enjoy it all over again.

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In other news, no one has tried the Sprout Challenge yet, and I'm a little heartbroken. Guys, what gives? Remember how I said I would wait patiently? That was a lie - I'm never patient.  Get to it!

Tasty Tuesday: Feasting with a High School Friend

I've known my friend Austin for ten years, which seems impossible. If I can count on him for anything, it's for ridiculous escapades and laughing until I cry (fine, two things). We hung out last week (with the Very Excellent Boyfriend in tow), and when our dinner plans fell through, we decided to improvise.

After a frenzied run through Kroger, we had the following:

• A DiGiorno pizza
• A bucket of Neopolitan ice cream
• Heath magic shell syrup
• Smuckers carmel syrup
• Nonpareil sprinkles
• A&W root beer
• Zebra cakes
• A bag of brussel sprouts

I mean, you gotta have your veggies.

And since movies are to dinner as peanut butter is to jelly, we threw on a DVD (The Emperor's New Groove) and got to cooking.

The Zebra cakes were our appetizer. I had one bite, because pre-packaged snack cakes give me crippling headaches. I rarely had them as a child, so I have little appreciation for their flavors.

I've never been a big fan of DiGiorno, but I was very impressed with the one we bought. It was really a pan of breadsticks covered in cheese and sauce, and if you think that sounds delicious, then we should be friends. We added our own (mini) pepperoni, baked it for 16 minutes (because the recommended cooking time was 15 to 17), and ate them with the accompanying packets of marinara and garlic sauce. The next time I want to eat junk food, it will be one of these.

Stay back, pup.

For a mid-movie snack, we had roasted brussel sprouts. This is Austin's recipe, and it was so rock-simple that I expect ALL of you readers to make them. I'm serious - this is the easiest dish in the world, and I want to know how you like it. So go to Kroger, buy some sprouts, and follow these steps:

Ingredients

• Bag of brussel sprouts (or about 1 lb)
• Olive oil
• Spices - salt, pepper, garlic, grill seasoning, WHATEVER

Directions

• Put the sprouts in a bowl
• Drizzle a tablespoon or two of olive oil over them
• Shake in some salt, pepper, garlic, Mrs. Dash, cayenne pepper, WHATEVER. You can add just about anything. We used salt, pepper, garlic, and grill seasoning.
• Toss the sprouts around in the bowl - get them coated in oil and spices
• Pour the sprouts onto a baking sheet
• Stick the sheet in the oven at 400 degrees
• Remove after 30 minutes

The outside layer of leaves will probably be brown and crispy - and that's exactly how they should be. Austin stuck some toothpicks in them, and we ate them like fancy hors d'oeuvres.

Then we paused the movie right here

And made ice cream sundaes.

I had forgotten that the first step to magic shell is to shake it FOREVER.

Singing and shaking

My arms got tired

He is so Very Excellent

We also made root beer floats.

Turns out that getting a little strawberry ice cream in your float is totally fine - quite good, actually.

After the movie, Very Excellent and I went home - much fatter and happier than we had left it. And that, my dears, is the correct way to eat yourself sick. It's also the perfect recipe for an evening spent with an old friend.

Now, don't think I forgot about the challenge I issued earlier. I never forget. Those Brussel sprouts could NOT be easier to make. So make 'em! Have a Tasty Tuesday of your own, or cook them this weekend for someone special. When you do, send me a picture and your review - I want to get your thoughts on the recipe. When I get your stuff, I'll feature it here so everyone else can get the benefit of your experience. E-mail it all to me at galensdaysoftheweek@gmail.com. I patiently await your feedback.