Happy Birthday (with Brussels Sprouts)
It’s not just me, is it? I’m busy. You’re busy. We’re all busy. Sometimes we forget important things. Like anniversaries or phone calls or paying your student loans. So I guess I don’t feel too terrible for almost letting Simple Measure’s birthday go unnoticed.
One whole year, 47 posts. That’s a lot of recipes! Thanks everyone who’s kept reading — and especially those who tried out a dish or two at home.
A cake would be fitting for the occasion. But by the time I got home tonight, I was more interested in getting dinner together than trying a (really, pretty clumsy) hand at baking.
So here’s to you, Simple Measure. I hope you like brussels sprouts!
Pasta with Garlicky Brussels Sprouts
These sprouts arrived in our last farm box of the year (awwww!). The last bit of cold weather gives them a sweet bite — and makes them the best-tasting of the season.
If you’re not a fan of these guys, this is the way to get reacquainted. Lightly sautéed in garlic and covered in your favorite marinara sauce, they kind of remind me of meatballs. (OK, so maybe it’s been a long time since I’ve had a meatball.)
2 dozen or more individual brussels sprouts (if you can find them still attached to the stalk, all the better)
1 26 oz. jar of marinara sauce
1 box whole wheat spirals
3 cloves garlic, minced or crushed
2 Tbs. extra virgin olive oil
¼ tsp. oregano
Grated Pecorino Romano cheese
Salt and pepper to taste
1. Fill a medium pot of water and set it to boil. While it’s heating up, remove any bruised leaves from the brussels sprouts and wash them carefully. With a heavy knife, remove the very tough end (where the sprout attached to the stalk). Halve smaller sprouts, and cut the larger ones into quarters so the pieces are roughly uniform.
2. Place the sprouts in a steamer or metal colander and steam them over boiling water for 5 minutes. In the meantime, warm up the olive oil in a large sauce pan and sauté the garlic for a couple minutes.
3. Remove the sprouts from the steamer and add them to the oil and garlic with a dash of salt and pepper. Lightly sauté for about 15 minutes (or less, depending on the size), stirring frequently. Poke them with a fork every couple minutes until you can just pierce one through. This is the most important step, so be careful – brussels sprouts don’t taste good overcooked and mushy, so you’ll want there to be some resistance when you poke them. If in doubt, just eat one.
4. While the sprouts are sautéing, cook the pasta according to the package directions.
5. When the sprouts are just tender enough for you, pour the marinara sauce over them, add the oregano and heat until warmed through.
6. Serve the sauce and sprouts mixture over the wheat pasta, sprinkled with Pecorino Romano.
Serves 5 – 6
Happy bloggy b-day!
— JustinHappy birthday, Erin! I can’t believe Simple Measure has been up and running for a year now. I’ve had a lot of fun sharing recipes with you and seeing how our little blog has developed.
I think a cake might be in order…
— MeganHi from the West! Happy 1 year and some.
Also… Mona and I have decided our next big move in a couple years involves going to back to Vermont and starting an organic farm / restaurant. We could always use a helping hand!
— JonYou ladies have an awesome blog! I’ve been reading it for a while now and thought this birthday occasion might be a good time to commend you. I really dig the pictures, and of course the good food ideas too! I don’t think I’ve ever seen brussel sprouts quite so colorful…
— MeaganThanks for the comments everybody — Glad to have you here reading Simple Measure! (And Jon, that’s awesome about the organic farm, you guys rock!)
— ErinOkay, I have never had a Brussel sprout in my LIFE…but I am out of ideas for dinner this week, and this recipe has intrigued me. SO - here goes nothing!!!
— Zach