Guys, I am just a lame-o at this blogging business. I have lots to tell you about now, but the time before now was pretty boring, food-wise (read: lots of delivery), and pretty fun, other-wise (read: Thanksgiving!). We went out to California for the holidays. The travel was hard but the being there was really fun. Henry got to see his great-grandmas, see his cousins, and meet Santa!
When we got back I found myself in cruciferous vegetable heaven. I love fall and winter at the farmers' market - cabbage, brussels sprouts, cauliflower - I'm so nerdy in love with these guys. I brought home an embarrassing amount of produce, and then found myself home alone for dinner the other night when T had a work event. I wanted something fast and satisfying, and I wanted to get my veggie on. I made a simple egg fried rice, some balsamic-glazed brussels sprouts, and a totally sad and uninspiring cheesy toast that was not cheesy at all. I'm not even going to bother telling you more about it.
Fried rice is one of my favorite fast meals. When we were growing up, my mom often made bacon-and-egg fried rice for breakfast, which may sound weird but is so, so good. As we got older and lazier, she would just leave it on the stovetop for us to re-fry as we woke up. With each round of frying there would be more and more little bits of crispy, savory, rice. I didn't want to bother with the bacon the other night (blasphemy, I know!), so I just used egg.
I think of all the winter veggies, I am the nerdiest in love with brussels sprouts. They are like little bites of sweet-salty vegtable candy. I think they are at their best with very little adornment aside from some salt, some fat, and some heat (I mean, what isn't at its best with some salt, some fat, and some heat? I'm talking to you, potatoes.). A drizzle of balsamic vinegar gives them a wonderful depth of flavor.
Egg Fried Rice
Serves 1
1 cup leftover cooked rice
2 eggs, lightly beaten
1 T canola or other vegetable oil
soy sauce to taste
1. Heat oil in a wok (a nonstick frying pan will work, but a wok is really best for this). Add rice and toss to coat with oil and break up any clumps. Season with a bit of soy sauce.
2. Push rice aside to make an empty space in the center of the wok. Pour the eggs into this space and let cook, undisturbed, for 30 seconds or so. Using a spatula, scramble the eggs in place, trying not to mix the rice in. When the eggs are cooked enough to hold their shape, stir the rice and eggs together.
3. Transfer the fried rice to a bowl and season to taste with soy sauce.
This would be great as well with some scallions - add before the rice and stirfry till fragrant.
Balsamic-glazed brussels sprouts
Serves 2
1/2 pound brussels sprouts, stems trimmed and halved (quartered if large)
1 T olive oil
1 T balsamic vinegar
salt and pepper to taste
1. Heat a pot of water to boil. When it boils, add a good pinch of salt and the brussels sprouts. Cook, stirring occasionally, 4 minutes.
2. Meanwhile, heat the olive oil in a cast iron or other heavy-bottomed skillet over medium heat. When the 4 minutes are up, transfer the brussels sprouts to the skillet. Move them around so the cut side faces down for as many sprouts as possible. Cook, undisturbed, until the cut sides are nicely browned, about 5 minutes.
3. Drizzle the balsamic vinegar over the sprouts and stir to combine. Keep cooking, stirring occasionally, until sprouts are tender and browned, about 5 minutes more. Season to taste with salt and pepper and serve.
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