I have been cooking more than usual, but I have not been taking photos as much. Some of the things I made were recipes I found online and appealed to me to try. I have taken pictures of some and left some out. I am going to share a couple of them with you, these are the only ones I have pictures of.
The last thing was a Persian green bean omelet called Kuku, that I got from Taste of Beirut blog. You can find it here. Unfortunately I forgot to take pictures, since we were all very hungry and a bit in a rush. I recommend trying this recipe. The versatility of it is amazing, you can probably think of a million alternative to the green beans. We thought of many while eating.
The second one is an amazing Brussel Sprouts recipe. I found it while scavenging online for a recipe to cook some that Clint bought a while ago. I will transpose the recipe on our blog, and this is the link to the blog that originally posted it.
Roasted Brussels Sprouts Recipe with Balsamic, Parmesan, and Pine Nuts
- 1 lb. brussels sprouts, trimmed and cut into quarters
- 2 T olive oil
- 1 T balsamic vinegar
- 1 1/2 T Parmesan cheese (preferably fresh grated)
- 1 T pine nuts (preferably toasted, could substitute other nuts of your choice)
- Preheat oven to 450 F. Trim brussels sprouts, remove any discolored leaves, and cut into quarters (or halves if they are small.) Put sprouts in mixing bowl and toss with olive oil and balsamic vinegar.
- Cover roasting pan with foil if desired, and spray with non-stick spray if needed. Arrange sprouts in a single layer on roasting pan, and roast 20 minutes, turning occasionally, or until sprouts are slightly crisp and golden brown on the edges.
- When sprouts are nearly done, toast pine nuts in a dry pan about 2-3 minutes, until barely starting to brown. (Be careful, they can go from lightly brown to overdone quite quickly.) Put cooked sprouts back into mixing bowl and toss with Parmesan cheese. Arrange on serving plate and sprinkle with pine nuts. Serve hot.