Posts tagged Sprouts at Slashfood

Posts with tag sprouts

California sprout recall

Posted Mar 4th 2008 12:35PM by Emily Matchar
Filed under: West Coast, Vegetables, On the Blogs, America

Several brands of alfalfa sprouts are on recall in western U.S. states over fear of salmonella contamination. Salad Cosmo USA Corporation recalled shipments of sprouts from Save Mart Supermarkets and Lucky Stores across California and Washington Saturday. A day later, Trader Joe's recalled tubs of Nature's Choice Alfalfa Sprouts in their California, New Mexico, Arizona, Nevada, Oregon and Washington stores. The recall only applies to the TJ's sprouts with a "Sell By" date of March 9 or earlier.

Apparently no illnesses have been reported but still better safe than sorry. If you can't find good sprouts try some finely chopped green peppers or a little watercress in your sandwich instead.

Brussels sprouts you'll actually eat

Posted Jan 23rd 2008 4:00PM by Ellen Slattery
Filed under: Dinner, Vegetables, Recipes, Roasting, Vegetarian/Vegan

I shied away from brussels sprouts until I found Ina Garten's (the Barefoot Contessa) recipe, and then I never looked back. I make 'em every few weeks, and I'm pleased every time.

They're deceptively simple and unbelievably delicious.

Roasted Brussels Sprouts

A cup of brussels sprouts, washed with the ends chopped off
2 tsp. olive oil
kosher salt for seasoning

Preheat oven to 400 degrees.
Spread the sprouts on an oiled pan and sprinkle with olive oil and salt.
Bake for about 12 minutes, turn, and bake for another 12-15.

The sprouts come out perfectly, with sweet, crinkled caramelized skins and tender, flavorful insides. They're on the firmer side, but plenty easy to eat.

How to make better brussel sprouts

Posted Dec 28th 2006 6:02PM by Nicole Weston
Filed under: How To, Did you know?

There are two reasons why brussel sprouts are not the most universally popular of foods. The first is that they are easily over cooked and, like the larger cabbages that they are related to, can develop a mushy texture and an unpleasant smell. The second reason that they aren't that popular also has to do with smell, but this one is one that they cause, not one that the sprouts give off themselves. Fortunately, both problems are easily remedied by proper preparation.

"Overcooking causes chemicals in the sprouts to react and emit sulphur," in turn imparting a biter taste and smell to the sprouts. To properly enjoy sprouts, start with fresh, crisp ones that have tightly curled leaves. They should require only 6-8 minutes of steaming or boiling before they are crisp-tender. Taking care not to overcook them, try braised brussel sprouts or oven roasted brussel sprouts, which will hopefully change the way you think about (and smell) brussel sprouts.

If you still don't like the cabbagy flavor of the sprout once it has been properly cooked, you can always try Shredded Parmesan Brussels Sprouts or Bacon and Cheese Brussels Sprouts.

Food Porn (healthy version): vegetarian sandwich, sprouts

Posted Jan 2nd 2006 12:14PM by Sarah Gilbert
Filed under: Lunch, Food Porn , Vegetarian, Vegetables, On the Blogs

vegetable sandwich

Who knew sprouts could make my mouth water? Thanks to Greg for preparing and photographing this vegetable-heavy sandwich. I'm not sure what all's in his version but I'm heading to the kitchen right now for some whole grain bread and my vegetable drawer. Avocadoes, red onion, zucchini and sprouts sounds delicious to me. What's on your favorite veggie sandwich?

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California sprout recall

Brussels sprouts you'll actually eat

How to make better brussel sprouts

Food Porn (healthy version): vegetarian sandwich, sprouts

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