So I have never been a very adventurous eater. Ever. I spent 2 years of my life eating nothing but cheese sandwiches and PB&J. When I was 13 I went to England for 3 weeks with my grandparents to visit family over there and I kept a diary. I had promised my mom that I would try 1 new thing every day so at the bottom of my diary entry for each day is the new food that I tried that day. You would think it would be really interesting right? Foreign country, new foods, 3 weeks traveling around. Yeah a little sampling of the entries for you? Radish, Quiche, Croissant, some cheese (I love all cheese), and some British gelatin thing that was like a gummy bear but in cubes instead of a fun shape. You can see how much I "branched out" during that trip.
So recently I was looking through the latest issue of Cooking Light and I saw a recipe for Brussel sprouts sauteed with Bacon. I thought, with bacon, what can really go wrong? I had never had Brussel sprouts before. My mom had told me when she was younger she had them but they were boiled to oblivion and disgusting. She never ate them after. My mom is as limited an eater as I am, although a little better. So I thought, well maybe if they were sauteed with BACON they'd be better. I mean again, bacon, hello? A will eat pretty much ANYTHING. I really want N to have a bigger repertoire than me, so I'm trying to .. branch out.
So I ripped it out (ok, delicately cut and calculated the WW points) and made it part of the menu plan for the week. So tonight I made chicken with a lemony pan sauce (DELICIOUS) and Brussel Sprouts. I was so proud because it all worked out, the timing was great, A was home to watch N while I cooked, and dinner was ready. So we cut up N's chicken and gave him some sprouts, then A and I took our servings. As I said the chicken was awesome, and the brussel sprouts were...disgusting. Gross. Ew. Blech. The recipe, FABULOUS, if it had been green beans (or fancy haricot vert) it would have been amazing. Cut the bacon, then cook it in the pan, take it out and saute onion and thyme, then add in the sprouts and some chicken stock to steam the sprouts. Once cooked, sprinkle the bacon. Sub green beans and I'm yours.
Brussel sprouts are GROSS. The flavor is not at all like cabbage which I like. It's really weird and even if they are tender crisp cooked the texture is kind of...strange. I just can't say enough bad things about them.
So tonight? I had fabulous lemony chicken and an apple for dinner. Which in itself is exceptional because while sitting there eating the apple I looked at my husband and said "have you ever even seen me eat an apple?" and he said...No. He has never seen me eat an apple. That's how much fruit I eat, yet again making it obvious how limited my diet really is.
So, while I'm sure culinary guru's all over the word are cursing me for hating the sprout, I tell you in my honest opinion. Gross. Even A thought so and as I said...he eats anything. So HA. It's not just me culinary gods...
PS. WW buddies, the chicken was originally a chicken saltimbocca, wrapped in prosciutto, with sage leaves but the prosciutto went bad ( or so A said ) and I was prosciutto-less as I was starting dinner. SO with the prosciutto it was a 5 point chicken and sauce, without it was 4 points (4 oz chicken "cutlet"). Super yummy too. Let me know if you want the full recipe. If the chicken is defrosted, it's ready in 20 mins.
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