Hi friends. I hope you all had a very happy holiday season! Around here we’ve been extremely blessed to be able to enjoy time with both of our families. Time that involved presents, playing, puppies and lots and lots of food.
Any time we go home, Charlie has such a blast playing with my parent’s two Cairn terriers, Lexie and Rosie. The minute we walk in the door, they are off and running. All you see is a big ball of blonde fur.
Also a given at home, is a smorgasbord of Christmas sweets. This year, my treats from Cookies Day were also included in the mix so there was more than enough to go around. That’s okay though, more options to choose from.
When we got home though it was time for a long nap (Charlie slept for a day straight), drink buckets of water, and eat some green things.
My body was craving a healthy meal badly. I had some brussels sprouts in the crisper begging to be used. In an effort to keep things a little festive I decided to forego roasting them, and decided to shred them instead.
I followed this recipe from 101 Cookbooks exactly, and it turned out great! Shredding and sautéing the sprouts with just a little brown sugar in them really helps get rid of the bitterness. I would venture a guess that this recipe may turn the biggest brussels sprouts hater into a lover (or at least a tolerator).
I started by pressing my tofu (Trader Joe’s Sprouted Extra Firm) by putting in between paper towels and under 30 pounds of plates.
They make fancy tofu-presses for this purpose. My kitchen doesn’t need any more 1-job tools. Plates work just fine for me. Then I sautéed the tofu in a cast iron skillet to get it nice and crispy. I did everything else as specified. Served with a side of brown rice.
Yumm!!!! Who ever thought that it would be hard to stop eating tofu and brussels sprouts? I already have plans to make this again in a few days. It was that good!
And I need to give my soux chef credit…