My food for the coming week is not photogenic, but so far it's tasty: garlic linguine topped with cooked arugula + roasted tofu cubes with roasted tomatoes and crimini mushrooms and quartered brussels sprouts. The aforementioned sprouts are very well-done, and I am happy about this. I am going to try very hard to digest these mini-cabbages without difficulty! I feel that cooking them longer may make them easier to digest.
So far, the brussel sprouts are the tastiest part of this melange, with an intriguing bitter/sweet/green finish. Here is a Barefoot Contessa recipe for Roasted Brussels Sprouts; this is basically how I prepared my sprouts, in addition to roasting them to a state of near-creaminess.
Also, tossing drained/squeezed tofu cubes with garlic oil salt and some herbs and then roasting them at 400° is excellent! The tofu dehydrates and develops a chewy golden-brown crust. Very nice. I will roast 'fu again. Perhaps I can invent a fatty tofu/potato gratin of some kind...ah, the winter wonder of monochrome food.
Picture of Brussels Sprouts from www.lesliebeck.com
No comments:
Post a Comment