For me, cooking is a creative outlet.
If my mind is mired down in stress or conflict or malaise, I cannot create delicious dishes.
Lately, I have been cooking. The creative juices have been flowing.
When I begin to cook a meal, I usually do not know exactly where I will end up. I do not use a recipe, but go on instinct or recollection or an idea inspired from a recipe I've read or a taste I'm craving. I keep it fresh and simple and based on tastes and textures and whatever I have on hand.
I do not dumb down my meals for my kids. If they try it, they usually love it. If they refuse to try it, I give them some fruit, but that is it.
This week, I cooked up a tantalizing, beautiful, delightful side of Brussels sprouts…and my kids loved it!
I started with a package of coarsely chopped Brussels sprouts, some garlic, salt and pepper sautéing on medium to medium low heat with some sunflower oil. I let those cook up nice and bright and caramelized for about 7 to 10 minutes. Then, I squeezed the juice of half an orange over the Brussels sprouts along with 2 spoonsful of honey and let it caramelize a bit more.
I added about half a cup each of chopped pecans and dried berries. I used the triple berry from Trader Joe's; golden raisins, cranberries and blueberries. I let the nuts and berries get nice and toasty for a few more minutes.
And voila! A sweet, citrusy, crunchy, nutritious and tasty side dish.
We paired it with a Toad-in-the Hole; toast with center cut out and egg baked in center.
Dinner was a success!
The point is to think with your senses and get creative with what you have in your kitchen. What are you cooking up at your house? Over and out…