Easy Monday Meal

Do you remember the commercial for Pediasure, where the little girl and her mother was going through the grocery store and the little girl kept saying "I don’t think I like Broccoli" and "I don’t like chicken" Well Brussel Sprouts always remind me of that commercial! So many people despise this little vegetable and its terrible because you can do so much with it!

I think I was a kid who liked eating their veggies! I can remember eating frozen Brussel Sprouts and enjoying them! Crazy I know but it’s a comfort thing as well. For me certain vegetables remind me of home and the dinners my mom used to make. So with that being said and faced with fresh Brussels Sprouts to use up I came up with this recipe. Something quick and easy for the Monday meal.




Special Ingredients
furikake or rice toppings (which is pictured below)

Wikipedia says that furikake is a dry Japanese condiment meant to be sprinkled on top of rice. It typically consists of a mixture of dried and ground fish, sesame seeds, chopped seaweed, sugar, and salt. Other flavorful ingredients such as katsuobushi (sometimes indicated on the package as bonito), or okaka (bonito flakes moistened with soy sauce and dried again), salmon, shiso, egg, powdered miso, vegetables, etc. are often added to the mix.

Furikake is often brightly colored and flaky. It can have a slight fish or seafood flavoring, and is sometimes spicy. It can be used in Japanese cooking for pickling foods for onigiri, or rice balls. It can be found in your local Asian Market and costs around 3.00 to 5.00















1 package of Brussel Sprouts
2 Tablespoons of Butter
2 Tablespoon of oil
1 teaspoon of Sherry
Salt and Pepper to taste


Directions

Wash and pat dry your Brussel Sprouts and cut them in half lengthwise. Once all the Brussel Sprouts have been cut, begin to cor out the woody hard end pieces. Once that is completed take a sharp knife and Julienne the Brussel Sprouts.

*Tip* I cut a whole pound of Brussel Sprouts Julienne cut, and my hand was killing me so I would advice just to let your food processor cut them up after they have been cored. Believe me your hand will thank you!

Take the two tablespoons of butter and oil and heat them into a pan until hot. Add your Brussel Sprouts and 1 teaspoon of sherry. Saute them until cooked through roughly 5 to 10 minutes depending on how you like them done. They should still be soft without being mushy. Salt and pepper to taste.

Once plated take your furikake and shake it on to your plate of Brussel Sprouts.