Sauteed Brussel Sprouts

I know...you hate them.  That was me as well a few years past.  But I implore you to give these little bites of deliciousness one more try.  If after you saute these up and of course add bacon and still don't like them then I give you permission to stop me next time you see them and tell me you hate brussel sprouts.

Sauteed Brussel Sprouts

Brussel Sprouts

Bacon

Olive Oil

Garlic Powder

Sea Salt/Black Pepper

Wash, trim and slice brussel sprouts in half.  In a large saute pan crisp bacon then remove from pan.  Add sprouts to bacon grease, season and drizzle with olive oil.  Continue to cook until sprouts are tender and are just starting to brown.  Crumble bacon and add to cooked sprouts.

Feldman Quick Tip

Add bacon only once the brussel sprouts are done cooking.  This will ensure that the bacon stays crisp.  

Fried "Rice"

I mentioned several recipes back that I would eventually get to the "rice" recipe and today is that day! Like cauliflower this recipe can take any form you want. Today I made a simple version of fried rice. Like the original version you can add peas, carrots, and onion to pretty it up if you would like.  But believe me when I say it doesn't need it!  

 Cauliflower Rice

1 head of cauliflower

Olive Oil

Garlic

Soy Sauce
2 Eggs

Sea Salt/Cracked Black Pepper

Clean and floret the cauliflower.  Using a food processor pulse until cauliflower resembles rice.  Heat oil.  Saute garlic.  Add cauliflower and mix well.  Cook, stirring often, for 6-7 minutes.  Add three tablespoons of soy sauce and mix well.  Push the cooked "rice" to one side of the pan.  Scramble two eggs on the opposite side.  Combine once eggs are cooked.  It is at this point that you can add any veggies that you would like if you so desire.

Feldman Quick Tip

When you find cauliflower on sale you can freeze it so that it is ready to add to just about any recipe.  I have six bags in the fridge just waiting to be made into mocked mashed potatoes, rice or added to dishes.