To Arms! To Arms!

[mandy12052]

Ok, people. I need your help with something.

As many of you know, lotuschild03 has just left for a three-week-long trip to other states. The point being he has left behind many tasty veggies that I'm not familiar with using to cook. I'm thinking I will make a stew, but I'm not sure what else to throw in there to make it taste good. So I'm asking for

Comments

[intravenousants]

I would say just steam the brussel sprouts and melt lots of butter on them...

I could show you how to make vichisois (sp) with the leeks.

[mandy12052]

I have no idea what vichisois is... Do explain?

I'm looking to do something a little more in depth with the brussel sprouts than just steaming. I think they need more flavor than that.

[intravenousants]

Potato and leek bisque, essentially

[killbox]

For the stew, i would toss in

leeks (minus the greens)
Yellow onions (large cubes) (if they are not teeny boilers)
Corn
Celery (small slices)

Add some vegetable or chicken bouillon, and a little olive oil (keeps the water from boilingo off, and adds a little richness to the broth)

Probably season with some oregano, parsley, garlic, and salt to taste.

=-=-
For the brusselsprouts, my least favorite way is steamed, but my favorite way is drizzled olive oil, sprinkled with parmigion cheese and garlic salt, and baked in a 400f degree oven on a cookie sheet or shallow pan until just slightly browned and crispy on the edges.

[mandy12052]

This baking thing for the sprouts sounds excellent!

The stew sounds tasty, and I do believe I have some chicken lying around that I could cube and toss in as well.

[killbox]

i forgot to mention on the sprouts to cut them into halves or quarters depending on how crispy you like.

[djsparkydog]

Have you tried mandolin-ing them yet? I was sort of hoping for crunchy salty wafers, but my mandolin is busted, so I'm checking with whoever else might have tried it.

[djsparkydog]

The brussel sprouts would be best split lengthwise and then baked at 400 on a cookie sheet for about 18 minutes with oil, salt, pepper, and if you have it, parmesan on them. These are often referred to as "the crack sprouts". These have become popular enough that Laura wanted me to make them for her birthday.

Vichysoisse is a great leek recipe, basically you need potatos, leeks, chicken stock/boullion and a little milk.

I like my broccoli baked with peanut butter sauce (A cup of PB, some oil, a tablespoon of soy sauce, and chile flakes or cock sauce) baked into them on rice.

Corn, peas and onions makes me think of glunk, which is basically bacon (but sausage sliced or ground would work) fried, removed from the pan, then brown the onions in the leftover fat. During this process, cook up some egg noodles, then fry the veggies and noodles in the fat till coated, and add the meat back in.

I also suggest for chicken and broccoli, Chicken Divan, which is something my grandmother used to make a lot, good if you like casseroles.

[nicktheshrubber]

Er, I think I'll leave this one to the professionals. Unless you want me to make a sculpture out of them or something.
I'll use whatever doesn't complement your dish, or is on the verge of spoiling.
For the yum.

[darkneuro]

What kind of sausages in the fridge? And is there rice? I may be able to give you a jump point.

[mandy12052]

They're bratwursts, actually. But since I know I won't get around to eating them by themselves, I figured it might be possible to work them in.

Yes, there is both brown and white rice floating around. Also black beans, jalapenos, chopped green chili... the list goes on.

[darkneuro]

For the brats:

Make a batch of rice. Brown the brats all around, slice into bite sized pieces. If the beans are canned, rinse and drain them and throw them into the bite sized pieces of sausage. (If they're dried black beans, make up a batch by soaking in water overnight, rinse, cook for a couple hours in some water over medium until cooked, drain and throw in with the sausage). So now you should have a batch of rice, and chopped sausage with beans in a saute pan getting happy. Then start throwing in veg/aromatics into the saute: Jalapenos/green chili, bell peppers, tomatoes, corn are all good additions, some cumin or cilantro.... Then serve it over the rice, or mix the rice in.
Brat-mess. It's good :) I do recommend throwing some kind of tomato into it, but that's me.