These are so much fun to make! A simple mix of tempeh, ketchup, spices and panko breadcrumbs from Isa Chandra Moskowitz's Isa Does It.
Whenever I'm cooking something that needs to be "formed into the shape of a ball" I imagine the mix crumbling between my fingers in an informercial-like moment of drama. I'm happy to say that in this case, the neatballs came together easily even in a cast iron skillet, which I still sometimes struggle to use. Isa has opened my eyes to the wonderful world of tempeh. I used to think it was too bitter, too weirdly moldy and devoid of flavor to use in anything I'd want more than one serving of. In this recipe (and others) she transforms tempeh into delicios protein goodness. This recipe also comes with the recipe for spaghetti sauce which you can make or just grab a jar instead. This is also another good one to make double and freeze some of the neatballs. If I gave out stars, this would be a 5 out of 5!
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Growing up, brussel sprouts were served with a heaping spoonful of Cheez Whiz sauce. I could barely recognize the tiny cabbage-like veggie beneath the bright yellow sauce.
In adulthood I rediscovered brussel sprouts but only cooked them one way: sliced in half, roasted in the oven at 350 degrees for about 30 minutes or until nice and crispy. A little salt and pepper on top and I had a great side dish. This brussel sprout fried rice is a great addition to the brussel sprout line up. Mixed in with some carrots and herbs it really plays on the cabbage-y bite. Adding in the rice and a nice sauce rounds out the dish. You’re supposed to make it in a cast-iron skillet, and though it turned out okay in my regular pan, I think it would be better if the brussels were a little more seared. This is a great dish to take to-go for lunch or a picnic, it keeps pretty well. |